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  1. http://i1351.photobucket.com/albums/p796/DitmasPor...

    http://i1351.photobucket.com/albums/p796/DitmasPork/gengetsuSS_zps3c5fdfd7.jpg

    Jon,
    I'm very happy to have jumped in to snag one from the recent batch before they sold out! Here are some photos I...
  2. What's creating some major indecision is reading...

    What's creating some major indecision is reading too many great stone reviews—and thinking that if I will someday upgrade the stones, why not just buy the best stones I can? I think I'm leaning...
  3. Good point about stone care. I've been thinking...

    Good point about stone care. I've been thinking that the splash and go stones would be a good option.
  4. What defines a beginner finishing stone? Rika 5k, Arashiyama 6k, Gesshin 4k & 6k?

    I have a Bester 1200 and want to get a good finishing stone, looking at the Suehiro Rika 5k, Arashiyama 6k, Gesshin 4k, Gesshin 6k.

    I've often read that the Suehiro Rika 5k is a good 'beginner's...
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    I'm in for 1.

    I'm in for 1.
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    Will there eventually be a link to sign up for...

    Will there eventually be a link to sign up for one?
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    Cheers for the Nakiri tutorial. So when it gets...

    Cheers for the Nakiri tutorial. So when it gets dull from hacking King Crab, I can bring the edge back be sharpening it like Gordon Ramsay!

    http://www.youtube.com/watch?v=syvvxx3eGpI
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    Really appreciate the insights. I used to use a...

    Really appreciate the insights. I used to use a cleaver almost exclusively back in the 80s, my trusty Dexter Chinese Veggie Cleaver served me well in those formative days. I used to abuse the Dexter...
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    Usefulness of a Nakiri knife

    How useful is it to have a Nakiri knife in the kitchen? I'm a home cook, former caterer.

    When I cook I've been primarily using my gyuto, petty, parer, suji, pretty much in that order of...
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    Depends on what you're looking for, there are...

    Depends on what you're looking for, there are also cookware stores with some good knives: Broadway Panhandler, JB Prince, Bowery Kitchen
  11. View Post

    Thank you Jon. And, welcome back from NYC—hope it was a good trip!
  12. Help identifying knife in Bon Appetit magazine

    Does anyone know what carbon knife this is, it's in the March issue of Bon Appetit magazine? Please ignore my fingers distorting the scale of the knife [just trying to hold the mag flat]! The knife...
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    My new Kato 240 wa-gyuto just arrived today from...

    My new Kato 240 wa-gyuto just arrived today from JNS! Heel to tip it's 247mm, height at heel is 53mm. It's a sexy beast—will start using it tonight. Here's a video of it I just shot:
    ...
  14. Beautiful addition to the Kochi line! Is the...

    Beautiful addition to the Kochi line! Is the blade height for the stainless clad a tad shorter than than the V2, or is just an optical illusion?
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    You make a good point. Made me think of my first...

    You make a good point. Made me think of my first trip to a non-European country, which was to Marrakech, where I had some of the best food of my life at the Jemaa el-Fnaa Square food stalls at...
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    I suppose that's the reason why I was never...

    I suppose that's the reason why I was never taught to clean fish that way.

    Here's another unorthodox tool:
    http://www.youtube.com/watch?v=PNAke8aYTyY
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    Bahraini Fish Knife?

    I stumbled across this video from a fish market in Bahrain, and I'm intrigued by the knife being used. Looks like a very specialized knife for cutting steaks from round bodied fish.

    Does anyone...
  18. Some of the wa-gyutos on the Bloodroot Blades...

    Some of the wa-gyutos on the Bloodroot Blades website look to have a very flat profile.
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    Many years ago when I first started cooking, a...

    Many years ago when I first started cooking, a knife was a knife—it was either sharp or dull, steel was either carbon or stainless. Only a few years ago when I first discovered Japanese knives, I...
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    I think I just gotta get out and try some...

    I think I just gotta get out and try some different ones to see which I click with. Being a lefty, I suppose it's more difficult to find a lefty d-handle unless it's a custom order.
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    WA-HANDLES: Octagon vs D-handles

    All of the knives I own have western handles, I'm now considering getting my first wa-handled chefs knife.

    My question is wanting to know if there is a general preference for D-handles or octagon...
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    For an over-the-top splurge, you could buy a set...

    For an over-the-top splurge, you could buy a set of Hankotsus!

    The Wustof Classics are pretty good. I bought a set of Laguiole Steak Knives from Crate and Barrel—wished I hadn't, as they were the...
  23. Will contact Jon when he has more time on his...

    Will contact Jon when he has more time on his hands to ask his advice—thinking about the Gessing 2k for now. Though the 1k/6k would give me more range, I do like the feel/aesthetic of a single, solid...
  24. Geez, lots to think about. Halfway through the...

    Geez, lots to think about. Halfway through the thread I was kinda leaning towards just getting the Gesshin 2K or Bester 1200k and seeing how that went.

    But a few have mentioned getting both the...
  25. I do like the idea of either a splash and go or...

    I do like the idea of either a splash and go or or one that doesn't need a long soak. Wouldn't the Gesshin 1k/6k combo be more versatile than going with a Gesshin 600 and 6k? I'm not likely to chase...
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