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Type: Posts; User: TDj

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  1. Replies
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    That was the first knife at korin that I fell in...

    That was the first knife at korin that I fell in love with. But I never did get it - it was just too heavy and too expensive for what it was. VG10 blade. Wa- style handle. Sure, if you need the...
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    6,742

    Hey all, it has been quite the while since I've...

    Hey all, it has been quite the while since I've been around these parts. Sorry for the absence. Over the last year or so, have there been any better knives-for-the-price than Carbonext in terms of...
  3. Thread: Bakelite

    by TDj
    Replies
    40
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    5,090

    http://afterdinnersneeze.files.wordpress.com/2011/...

    http://afterdinnersneeze.files.wordpress.com/2011/03/dscn2191.jpg?w=700&h=525

    This one's my beauty. It's on a Konosuke HD (before there was an HD2). This knife is the reason why I haven't been...
  4. Thread: New Orleans Trip

    by TDj
    Replies
    10
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    959

    New Orleans Trip

    Hi everybody! I'm heading to New Orleans in ~7 hours and will be there Thu-Fri-Sat-Sun from 9/12-9/15. While there are lots of great restaurants with great reputations, I know that I can rely on...
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    1,870

    What's a "faulty" one? Also, a knife that's...

    What's a "faulty" one?

    Also, a knife that's both easier to sharpen and better edge retention? I'm just a newbie around here, but isn't that contradictory?
  6. Thread: Visiting Boston

    by TDj
    Replies
    10
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    894

    I'm sold on Tico - place looks good! Thanks for...

    I'm sold on Tico - place looks good! Thanks for the suggestions guys/gals!!
  7. Thread: Visiting Boston

    by TDj
    Replies
    10
    Views
    894

    Visiting Boston

    I'm in Boston this Friday and am looking for killer food either in Back Bay or easily travelled via T. $50-60ish/head x two people. Any suggestions? No dietary restrictions, but usually head...
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    that's why i kept one side un-patina'd. i...

    that's why i kept one side un-patina'd.

    i waited about an hour with the balsamic on. i panicked briefly because when i first took off the towel, it looked like rust ... but then i realized that...
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    indeed. funny thing is that it actually turned...

    indeed. funny thing is that it actually turned out pretty cool-looking on that side (i only did one side) and we'll see what this does for stiction - it did feel rougher when i was drying it with a...
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    http://afterdinnersneeze.files.wordpress.com/2011/...

    http://afterdinnersneeze.files.wordpress.com/2011/03/photo32.jpg?w=700&h=525
    To those who say it can't be done ... here's my HD with what I like to call "punch card patina".
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    i've tried forcing raw meat patina - if it did do...

    i've tried forcing raw meat patina - if it did do anything, it wasn't noticeable. mustard's next, but for some reason we just haven't restocked mustard in our home in ages.
  12. Times were simpler back then ... if you wanted...

    Times were simpler back then ... if you wanted thin stainless, you got to choose between Suisin or IT. That was it. (I chose Suisin - didn't like the IT's muddled etching).
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    998

    ahhh ... watanabe ... there's a name you don't...

    ahhh ... watanabe ... there's a name you don't hear about much anymore ...
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    1,056

    wait - do you mean food sticking, or food...

    wait - do you mean food sticking, or food releasing. i'm a little lost.
  15. Replies
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    1,056

    regarding stiction, i thought i saw a video a...

    regarding stiction, i thought i saw a video a long time ago when kcma posted on the other forums - something to do with speed of cutting and whether or not the item sticks to your blade. as he cut...
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    i wonder how koki knows they're the same? ...

    i wonder how koki knows they're the same? because wasn't he saying a while ago that they are similar but not identical?
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    dave you're killin us here! if we're not broke,...

    dave you're killin us here! if we're not broke, you make us broke. and if we are broke, you make us regret it.
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    i am at a loss in terms of trying to figure out a...

    i am at a loss in terms of trying to figure out a way to describe how impressed i am with that damascus. you know - we shouldn't even call it "damascus" anymore because this is something else so far...
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    just to be clear, Darkhoek is allowed to post and...

    just to be clear, Darkhoek is allowed to post and read without paying, just so long as he's not self-promoting, right?
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    Sticky: i think this might be my favorite-looking...

    i think this might be my favorite-looking hiromoto ever! the cladding is beautiful, and the handle has the just-right mix of bling and subtlety. awesome.
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    I used to have a Suisin Inox 240 and now I have a...

    I used to have a Suisin Inox 240 and now I have a 270 kono HD. The HD sharpens up far more easily for me than the Suisin - I have no idea why or if it's just in my head, but I consequently far...
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    Sticky: The Hiromoto AS 300 Sujis always look like...

    The Hiromoto AS 300 Sujis always look like instruments of war to me. Is it weird that the first thing I think of is a hobbit out of Lord of the Rings pulling that knife out to cleave a goblin in...
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    this is a fun photo indeed. the...

    this is a fun photo indeed. the shadow/reflection on the gesshin wa- makes it really hard to assess the thickness about halfway between edge and spine. every time i look at it, i come to a...
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    Blasphemy!! Actually - I used to think like...

    Blasphemy!!

    Actually - I used to think like this, but then I made it a point to not let the quantity of an item dissuade me from pulling out my 270 gyuto.
    I have a 270 gyuto and a 210 gyuto and...
  25. Thread: Konosuke HD?

    by TDj
    Replies
    20
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    4,705

    yea, the suisin inox is quite pricey -...

    yea, the suisin inox is quite pricey - gesshin-ashi is cheaper, right?
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