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Type: Posts; User: Sherski

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  1. Sticky: DAMN! those look GOOOOOODD!!!

    DAMN! those look GOOOOOODD!!!
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    Hi Jeff, great having you on board. Might I...

    Hi Jeff, great having you on board.

    Might I just add that you don't really have to have something along the lines of a cleaver or western deba to break down a chicken? If you know where to make...
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    35,102

    Could someone kindly have a look at my knife and...

    Could someone kindly have a look at my knife and help me out? I don't know if it is me or if this knife is left-hand biased in its assymetry. I'm a righty who bought this cheap buho funayuki as a...
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    :D:D:D:D

    :D:D:D:D
  5. ^Sorry, but what's JKTG?

    ^Sorry, but what's JKTG?
  6. Replies
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    1,866

    Well, I would've like to give a comparison to the...

    Well, I would've like to give a comparison to the Rika but I don't have one so I couldn't say much about it. But what I can say is, just hold your breath and take the plunge. With regards to stones...
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    386,463

    I love it too. Best part is, it only...

    I love it too. Best part is, it only patinas/oxidizes along the edge.
  8. Replies
    3,133
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    386,463

    It's a Kanehiro AS 270 Suji. This thing is...

    It's a Kanehiro AS 270 Suji. This thing is actually heavier than my Yanagiba. And needless to say, it cuts with easeeeeee.:nunchucks:
  9. Replies
    3,133
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    386,463

    I became a proud father today. ...

    I became a proud father today.

    http://i3.photobucket.com/albums/y87/sherwin3/a723ca80-37bb-4a63-9f32-d0a93e628823.jpghttp://i3.photobucket.com/albums/y87/sherwin3/DSC00314.jpg
  10. Replies
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    So under what circumstances would we progress to...

    So under what circumstances would we progress to the 8000 grit or 10,000grit level of stone use? :bliss:
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    Welcome, I think Chef Nilocs can give you a hand...

    Welcome, I think Chef Nilocs can give you a hand with that.
  12. Replies
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    376

    Bom Dia :)

    Bom Dia :)
  13. Replies
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    10,079

    :D Seems like we have an emotional customer here....

    :D Seems like we have an emotional customer here. I own a Aoko Suminagashi 10.5" Yanagiba and haven't had any issues with Yoshihiro apart from the fact that 1) It was blunt as a turd when I got it...
  14. Replies
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    1,866

    If, by feedback, you mean how much metal the...

    If, by feedback, you mean how much metal the stone seems to be taking off the blade, and whether or not it feels hard,soft, sludgy/muddy/, and doesn't load up, then yes.

    I use the green Chosera...
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    It really is just practice,and knowing the...

    It really is just practice,and knowing the mechanics of the cut. Jon would probably be a much better person to scrutinize my technique hahaha. I don't have the money nor the need for an usuba so I...
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    1,866

    I have the Arashiyama and I like the response of...

    I have the Arashiyama and I like the response of the stone. Its a hard stone that isn't prone to gouging(not that I've done anything to deliberately do that of course) but it is very easy to use as...
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    Enjoy your time here!

    Enjoy your time here!
  18. Replies
    65
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    3,103

    I'm sorry mate. As I was reading along,I kept...

    I'm sorry mate. As I was reading along,I kept looking at your picture of moe. And no matter how much I try,I keep hearing his voice narrating every one of your posts. Anyone else encountered...
  19. Replies
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    3,132

    What you need, is a BUBBA BLADE. I'm only joking....

    What you need, is a BUBBA BLADE. I'm only joking. But I saw this and I was like, "How come I never saw this before!?"

    http://www.japanesenaturalstones.com/itinomonn-kurouchi-170mm-wa-butcher/
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    Since we're all here and having fun at this, I...

    Since we're all here and having fun at this, I felt I'd better put my video up here just in case anyone decides to find it and classify me as a youtube knucklehead (I could be sometimes :D)
    ...
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    Whatever you do, DON'T get the Wusthof Ikon or...

    Whatever you do, DON'T get the Wusthof Ikon or Grand Prix sheepsfoot paring knife.they look nice and unique but once you've started using a 90-120mm petty, you soon begin to see their apparent...
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    If you ask me, I just think a very wise man once...

    If you ask me, I just think a very wise man once said, "For the good future of this estate, we HAVE to pronounce it 'Co-Burn'..."
  23. Thread: Kitchen Slang

    by Sherski
    Replies
    72
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    5,192

    HurdyBurdyBorkBorkBork- Lighten up, C*nts.

    HurdyBurdyBorkBorkBork- Lighten up, C*nts.
  24. Sticky: http://i3.photobucket.com/albums/y87/sherwin3/Mobi...

    http://i3.photobucket.com/albums/y87/sherwin3/Mobile Uploads/IMG_20140321_233000.jpg

    Lining up them lil doggies for the charcoal fire. :):):)
  25. Thread: Black garlic

    by Sherski
    Replies
    29
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    1,567

    I would love to have Pan Con Tomate RUBBED with...

    I would love to have Pan Con Tomate RUBBED with black garlic, slathered with salty and tangy white anchovy and a smidgen of crumbled ricotta right about now. I'm just thinking of something basic to...
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