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Type: Posts; User: allumirati

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    Keep in mind the curve or belly of the edge of...

    Keep in mind the curve or belly of the edge of yanagiba. People tend to believe to it aids in slicing as more area of the edge should be cutting in the slicing action. Most kritsuke and takobiki...
  2. Norton Blaze on a belt grinder. Nothing compares...

    Norton Blaze on a belt grinder. Nothing compares for removing metal quickly. 10x faster than DMT XXC. Just watch where you're grinding.
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    I like smaller kitchens. Most of the time more...

    I like smaller kitchens. Most of the time more efficient, less stuff to clean.
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    Rolls with toppings such as raw fish, avacado,...

    Rolls with toppings such as raw fish, avacado, etc need to be cut with wrap on top to hold the ingredients in place. Also it's a good idea when you cut soy paper rolls as soy paper is very fragile.
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    We have a cheap food saver. Just wondering if...

    We have a cheap food saver. Just wondering if using those expensive ones makes a difference. Also you'd lose the properties of the plastic wrap to stick to take off plastic on top of rolls. But I can...
  6. Just saying. I do it myself and it turns out ok...

    Just saying. I do it myself and it turns out ok but nowehere near professional. I also have a belt grinder. So if your willing to spend the money and risk in ruining your knife. Go for it. If I had...
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    I don't think anybody really cares that much to...

    I don't think anybody really cares that much to test this. Diamond plate is less mess and hassle too.
  8. I think that may be a question of quality vs...

    I think that may be a question of quality vs quantity.
  9. Crusty beef...always a tough one. Usually use a...

    Crusty beef...always a tough one. Usually use a push to break the crust initially and then pull to make the cut and maybe a bit of pressure to break through the crust on the other side.
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    Diamond is still faster and last longer.

    Diamond is still faster and last longer.
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    Yes, but diamond plates, especially big ones, are...

    Yes, but diamond plates, especially big ones, are better. :D
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    1,840

    I like using tall gyuto and use a dual arch push...

    I like using tall gyuto and use a dual arch push pull motion. Or sometimes if my knife is nice and sharp and it's an easier to cut roll I'll just use a pull from heel to tip in an arching motion...
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    What do you use to cryovac the mat?

    What do you use to cryovac the mat?
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    How about a higher grit atoma plate for smoothing...

    How about a higher grit atoma plate for smoothing out higher grit stones.
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    As for semi-stainless steels. Specially SKD and...

    As for semi-stainless steels. Specially SKD and a-type steels I've observed they are not very stable when ground very thin. Which would probably explain why they are both thick knives. But they do...
  16. Another option if you're not up to the task. It...

    Another option if you're not up to the task. It might be a good idea to save time and energy and spend the money to have it professionally ground.
  17. Yes that knife is VERY thick behind the edge....

    Yes that knife is VERY thick behind the edge. Also the left side looks almost flat and the front a rather obtuse bevel. The thickness magnifies the effect of the asymetry. The knife also looks to be...
  18. Is it easier to get a toothy edge with lower...

    Is it easier to get a toothy edge with lower grit? Yes. Is it necessary? No. Try 4 things. Lower edge angle (Don't roll your edges!). Natural stones usually have a irregular scratch pattern which in...
  19. Thread: Pet peeves

    by allumirati
    Replies
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    12,734

    AMEN

    AMEN
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    No they're just lazy. :saythat:

    No they're just lazy. :saythat:
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    :surrendar:

    :surrendar:
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    Just a little update on the artifex. Since I've...

    Just a little update on the artifex. Since I've been using this blade I had one incident where I was in a pinch cutting something frozen and got a huge chip out of the blade unlike anything I've...
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    I little off topic here I have had the 210mm...

    I little off topic here I have had the 210mm artifex version of the m390. I tell you that steel is beastly. I haven't tried other ultramodern steels. But comapred to the A-type it's way harder to...
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    How do you sharpen yours? I just ordered the...

    How do you sharpen yours? I just ordered the 270mm suji whoot! It will slay hundreds of maki and slice fish at the same time :P. I've been sharpening asymetrically for awhile but not like anybody...
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    Hey citizen snips. How's that a-type treating...

    Hey citizen snips. How's that a-type treating you? Is the edge retention all that it's cracked up to be?
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