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Type: Posts; User: Lizzardborn

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  1. Replies
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    968

    Not sure if mentioned but precise thermometer...

    Not sure if mentioned but precise thermometer with probe and precise scale.
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    215

    For people from Eastern Europe - something that...

    For people from Eastern Europe - something that works? I don't have access to flitz or BKF. Like Cif?
  3. ESEE 6 drop point, plain edge. Tough guy....

    ESEE 6 drop point, plain edge. Tough guy. Indestructible. Could get comfortably sharp. Same could be said about swamp rat ratmandu 6 inch blade.
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    2,593

    I think you are looking at that slightly wrong -...

    I think you are looking at that slightly wrong - from the enthusiast point of you. For the majority of posters here a knife has an intrinsic value of its own. The problem (only for value...
  5. I have seen very similar but probably 160-210 -...

    I have seen very similar but probably 160-210 - they were popular in the eastern parts of Eastern Europe during communist times. A lot of homes had one of these as a general knife.

    Cannot comment...
  6. The problem with Akifusa is that the cheapest it...

    The problem with Akifusa is that the cheapest it is in Europe is 300$ (240mm) :( Even more with shipping from US + tax vat. And no one is selling it in Japan. I dream of one since I read the Gator's...
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    1,988

    Didn't say more money - just that they are...

    Didn't say more money - just that they are segment more easily extorted because these are tools of the trade for them.
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    1,988

    Simple segmentation. People that make their...

    Simple segmentation.

    People that make their income from cooking and enthusiasts will want 240. The not enthusiasts and gift knifes will want something that peaks at 210. So you make the segment...
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    610

    You mean without heat treatment probably. Because...

    You mean without heat treatment probably. Because it is impossible to cut from flat sheet and not remove stock at least for the tip.
  10. Replies
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    610

    The link from previous topic. ...

    The link from previous topic.

    http://www.cashenblades.com/images/articles/lowdown.html (credits to MATS40)

    The topic

    http://www.kitchenknifeforums.com/showthread.php/18662-Kramer-Evolution
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    4,373

    Go on. And post a performance review :)

    Go on. And post a performance review :)
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    532

    Can you give more info on that method, if it is...

    Can you give more info on that method, if it is not copyrighted of course.
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    554

    I tried that in pressure cooker. Elevated...

    I tried that in pressure cooker. Elevated container inside the pressurized chamber. Turned out way better than my non-existent skill will suggest.
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    1,183

    As long as angle assisted, powered tools go this...

    As long as angle assisted, powered tools go this is not as bad.

    But if you go that way - just rig simple system using standard whetstone.
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    532

    http://www.kitchenknifeforums.com/showthread.php/5...

    http://www.kitchenknifeforums.com/showthread.php/5656-Asymmetry-%E2%80%93-The-REAL-DEAL
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    603

    Consumer perspective here: Going to a sushi...

    Consumer perspective here:

    Going to a sushi bar with shellfish allergy is stupid. Demanding the kitchen to be put on hold for one hour just for you - and put all other customers at a disadvantage...
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    622

    3. A lot - my Carbonext was left by my roommate...

    3. A lot - my Carbonext was left by my roommate overnight after cutting lemon unwashed. The lemon juice was grey in the morning and the knife had while milk-ish patina.

    2. Not sure if these...
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    285

    Take a look at induction hobs - they are safer...

    Take a look at induction hobs - they are safer and slightly more idiot proof than the rest. But you need cast iron or steel/steel clad cookwhere.
  19. http://www.kitchenknifeforums.com/showthread.php/4...

    http://www.kitchenknifeforums.com/showthread.php/4372-First-Board!?p=272016&viewfull=1#post272016

    Same. Yeah on water bath, but maximize wax's surface area somehow (it is hard to clean from knife...
  20. Stealing Penascola's proprietary recipe for...

    Stealing Penascola's proprietary recipe for wax/oil blend - my board was reborn. It is much better than pure oil.

    After spraying some water with a dispenser after waxing - you could see hundred...
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    The problem is that there are some very polished...

    The problem is that there are some very polished areas on the face of the knife, where I have applied too much pressure at too low angle, too high on the bevel. As if having faux bevel above the...
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    Carbonext will be my practice knife. It is not...

    Carbonext will be my practice knife. It is not very reactive. But that is a extremely good idea.
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    If you would not eat some stuff raw, you...

    If you would not eat some stuff raw, you shouldn't cut it on your general board IMO. I think that all raw meat should be treated as contaminated unless it is cured/smoked. I think that during...
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    Fast finish on a knife.

    I decided to learn to sharpen properly, and I think of using the technique Korin_Mari said - creating and edge and crushing it, rinse, repeat. Because I still wobble a lot the knife is in terrible...
  25. Looks nice. Also Winnie the Pooh for the polished...

    Looks nice. Also Winnie the Pooh for the polished shot. Win.
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