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Type: Posts; User: jaybett

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  1. Replies
    39
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    1,334

    The hard work paid off. The store looks really...

    The hard work paid off. The store looks really nice. Congratulations!

    Jay
  2. Replies
    45
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    1,351

    Once you've experienced a Thermapen, its hard to...

    Once you've experienced a Thermapen, its hard to use anything else. It's an indispensable item in my kitchen. Ironic on a forum, where hundreds of dollars are spent on knives, that people would...
  3. Replies
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    5,751

    Out of curiosity, to the original poster, what...

    Out of curiosity, to the original poster, what were you hoping would be the end result of posting your complaint on the forum?

    Jay
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    981

    It's a house brand knife. Nothing wrong with that...

    It's a house brand knife. Nothing wrong with that most vendors have their own house brand, which are sold more on the reputation of the vendor, instead of the maker. In this case the reputation of...
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    2,614

    How comfortable would you be taking care of any...

    How comfortable would you be taking care of any problems that might arise? Shipping knives to Japan and back gets expensive quickly. Unless shipping costs or import duty fees are prohibitive, I'd...
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    12
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    800

    I picked up an asymetric double bevel, for an...

    I picked up an asymetric double bevel, for an edge less prone to chipping, but would be close to a single bevel edge, in sharpness.

    Jay
  7. Replies
    20
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    1,052

    Of my cleavers, the one with the best edge...

    Of my cleavers, the one with the best edge retention is Mizuno. It's not the easiest to sharpen, but once it has an edge it will hold it for a long time.

    The Sugimoto is the best all around...
  8. Replies
    219
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    6,359

    Welcome to KKF. Heck of a nice way to introduce...

    Welcome to KKF. Heck of a nice way to introduce yourself.

    I'm in.

    Jay
  9. Replies
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    14,757

    I was fortunate enough to be around the forum,...

    I was fortunate enough to be around the forum, when he was one of the moderators. While his work rightly gets a lot of attention. He was a great moderator. Willing to freely share his vast knowledge...
  10. While the length between a 240mm and 270mm is...

    While the length between a 240mm and 270mm is only an inch, there is a noticeable difference in square inches. A larger knife is going to have a longer flat or sweet spot, and be heavier, which makes...
  11. Replies
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    10,079

    There was an old axiom, that more stones lessened...

    There was an old axiom, that more stones lessened the time and effort to prepare an edge for the next grit level. But more stones increased the chance to screw up.

    Sharpening styles come and go. A...
  12. It's more then just falling through food. A...

    It's more then just falling through food. A heavier knife gives a finer sense of control over the side to side movement of the blade. Which is different from a knife being nimble. When trying to cut...
  13. A few years ago I picked up a Tadatsuna Inox...

    A few years ago I picked up a Tadatsuna Inox 300mm gyuto. At the time the forum was going through a carbon purity movement, and 300mm was not a popular size. So I got a great deal on the knife.
    ...
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    759

    DC aka DwarvenChef did a review of this knife on...

    DC aka DwarvenChef did a review of this knife on the old ITK forum.

    Jay
  15. My absolute essential is a Thermapen, followed by...

    My absolute essential is a Thermapen, followed by a scale with a tare function.

    Jay
  16. Sticky: Really nice looking product. Jay

    Really nice looking product.

    Jay
  17. Replies
    30
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    1,991

    This is the point I was trying to make with my...

    This is the point I was trying to make with my post. What are the real world benefits of a Honyaki knife?

    At the prices being charged for Honayaki knives, it would be hard to imagine that it would...
  18. Replies
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    2,256

    Nicely done.

    Nicely done.
  19. Replies
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    1,991

    Honyaki is so confusing. There has been other...

    Honyaki is so confusing. There has been other threads that have followed this line of thinking. Then there have been the threads about the difference between a mono steel knife such as the Suisin...
  20. Replies
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    1,142

    I picked up a Tadatsuna, for a great price, when...

    I picked up a Tadatsuna, for a great price, when Inox wasn't popular on the forum or 300mm Gyutos, for that matter. I wasn't expecting much, but it turned out that the Tadatsuna fits my cutting style...
  21. Thread: Moritaka

    by jaybett
    Replies
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    3,383

    I've got two cleavers and a Kiritsuke style...

    I've got two cleavers and a Kiritsuke style gyuto. They are easy to sharpen, take a nice edge, and hold it for a long time. Plus they cut very well. It's easy to see why people like them so much.
    ...
  22. What he said. It is easy to get caught up in...

    What he said.

    It is easy to get caught up in steel types, Rockwell hardness, carbides etc.... What matters is the knife makers ability to work with the steel. It can be frustrating learning about...
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    It's been more about progressing though different...

    It's been more about progressing though different stages. I got into German cutlery, because I wanted something better then department store knifes. While the German knives were a huge step forward,...
  24. Replies
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    The Kiritsukie Gyuto, is an eye catching knife,...

    The Kiritsukie Gyuto, is an eye catching knife, but doesn't offer any advantages over a standard Gyuto. With its relatively flat edge, its more of a hybrid Nakiri/Sujihiki. Jon with JKI, offers...
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    The sharpest Honesukis are going to be single...

    The sharpest Honesukis are going to be single bevel. The Hattori KF and Gesshin Heiji are examples. To increase the strength of the edge, a lot of Honesukis are double edged. The edge is ground with...
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