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  1. Replies
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    This is cool. I was planning on getting a Deba...

    This is cool. I was planning on getting a Deba but am glad that I waited. I want the new engraving!
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    I'm in too. Let's do this.

    I'm in too. Let's do this.
  3. I thought satsuma was more like a tangerine....

    I thought satsuma was more like a tangerine. Either way those look tasty. Also wouldn't mind knowing where to get some of those little skewers :biggrin:
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    Signed up. I can't wait! I am sure I won't be...

    Signed up. I can't wait! I am sure I won't be wanting to wait a month between paymentS. I need this thing in my hands!
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    Thanks everyone! @tk59 Yeah, I was afraid it...

    Thanks everyone!

    @tk59 Yeah, I was afraid it was going to show up Out Of Stock by the time I got paid.
    @bechler Thanks, the promotion was to Sous.
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    NKD! Gesshin Heiji Honesuki

    Just got a promotion at work so I decided to celebrate with a couple of knives. Just got these in today from JKI, and they look great! Thought I'd share. They will both get broken in at work...
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    Cool, thanks.

    Cool, thanks.
  8. Replies
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    677

    Is the tip sharpening class still on for today? I...

    Is the tip sharpening class still on for today? I checked your site and it says date TBD.
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    I second the Yamawaku in that price range. Blows...

    I second the Yamawaku in that price range. Blows the Tojiro ITK away. The ITK is just a clunker and stupid thick behind the edge, where the Yamawaku is actually really thin. Much superior geometry. I...
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    This sounds great. How does one go about doing...

    This sounds great. How does one go about doing this? Just e-mail you to set it up?
  11. Replies
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    +1 Kuhn Rikon. I tried a ceramic and broke the...

    +1 Kuhn Rikon. I tried a ceramic and broke the blade 2 minutes into carrots. I was being a bit forceful though I suppose. I also love the Rosenhaus Swisspro.
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    Mine did what those pics show, more or less. I...

    Mine did what those pics show, more or less. I noticed it happened after going through a bunch of tangerines one day. That was all I used it for that day and it wasn't there before. I just figured...
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    I think it might Stefan. I have a 210 and a 240...

    I think it might Stefan. I have a 210 and a 240 and the 210 spine is significantly thinner.
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    Yeah Korin has three different ones for 300mm....

    Yeah Korin has three different ones for 300mm. However, I'm looking for a 210 yanagi saya and they don't have it. Can't find one anywhere!
  15. I work with a guy that uses the 210 Gesshin Ginga...

    I work with a guy that uses the 210 Gesshin Ginga Wa petty as his line knife and loves it FWIW
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    Also try searching for watercolor atomizer....

    Also try searching for watercolor atomizer. That's how I've found them in the past.


    I was hoping to try cbn. Doesn't appear to be available anymore. :( Glad I got the PDP before that price hike...
  17. I need a parer, and I think I'm going for the...

    I need a parer, and I think I'm going for the Suisin Inox Western. After that I'm thinking of these pretty hard right now...

    1. 210 Suisin Inox Honyaki Deba
    2. 270 Gengetsu Gyuto
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    Very cool, thanks! And yeah, this is gonna last...

    Very cool, thanks! And yeah, this is gonna last forever! If anyone wants to start trading this stuff around, I'm down.
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    Received my order today. I ordered 1micron PDP...

    Received my order today. I ordered 1micron PDP Slurry but got suspension instead which is fine but the color is different than all of the other products I've seen. Its black....
    ...
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    True that. I see what you mean now. After a...

    True that. I see what you mean now.

    After a seminar with Jon I now do paint the whole tip. I bought one of those Sharpie Magnums so that in one swipe I can get a good inch of the knife black. I...
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    :scratchhead: I'd have to disagree with that one....

    :scratchhead: I'd have to disagree with that one. I own a Kochi from JKI and the kurouchi looks totally different than the Masakage pictured from the link here.
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    What would the limitations be? I thought you...

    What would the limitations be? I thought you applied sharpie to see where you were removing metal? If it wears off I reapply to make sure I'm still hitting the right spots.
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    I have a 6.0sun Funayuki that I use in a pro...

    I have a 6.0sun Funayuki that I use in a pro kitchen. I've had it since December and its held up well so far. I mostly use it on the line when I work grill or garde manger and I only have to cut...
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    FWIW My wife has been using an FH Gyuto in a...

    FWIW My wife has been using an FH Gyuto in a professional kitchen for close to a year now. I'm the one who usually sharpens it and I cannot remember it having any chips so far. She can be pretty...
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    Just a quick noobie question here. I read a lot...

    Just a quick noobie question here. I read a lot about the "grind" of a knife but am not so sure that I fully understand what this means. I used to think that it may be the actual cutting edge that...
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