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Type: Posts; User: Cnimativ

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  1. Replies
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    thanks! as long as my other half doesn't use...

    thanks!

    as long as my other half doesn't use the santoku on me...
  2. Replies
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    Recommendations for a Santoku

    Hi all,

    Been out of these forums for a bit and now I am looking for a Santoku for my newly wed wife. She complains about my Takeda cleavers/guyto - too sharp and too big/long.

    So here're her...
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    Same here...

    Same here...
  4. Replies
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    Wow, tempering with home cook oven to adjust the...

    Wow, tempering with home cook oven to adjust the steel hardness... This thread has transcended to another level...
  5. For mass market knives, Japan certainly makes...

    For mass market knives, Japan certainly makes better knives.

    For artisan knives, it should be evaluated on a vender and type of knife basis with different venders have different strengths and...
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    Yanagi is willow leaf knife. So i am not...

    Yanagi is willow leaf knife. So i am not surprised to see a bamboo leaf knife
  7. Replies
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    what's a standard process to detect overgrind,...

    what's a standard process to detect overgrind, especially for rustic kurouchi finishes?
  8. Replies
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    Well supposedly Tsukasa is a Nata (machete) maker...

    Well supposedly Tsukasa is a Nata (machete) maker who's very famous for his damascus that resembles moving water streams.

    http://www.ehamono.com/washiki/tukasa/img/take2-l.jpg...
  9. Replies
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    It has severe tapering from the neck to the tip. ...

    It has severe tapering from the neck to the tip. I like the shape of its paring knife. Gyuto, not so much.
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    not mine, just porn.

    not mine, just porn.
  11. Replies
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    Tsukasa Hinoura knives

    Ran across it on japan-tool.com. Its has an extremely beautiful kurouchi on top of damascus patterning...

    http://www.japan-tool.com/hamono/Tsukasa/Tsukasa_Various/P1080208.JPG...
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    $10k for a used Kramer?? Wow...

    $10k for a used Kramer?? Wow...
  13. Replies
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    No, but just pointing out my observations. It is...

    No, but just pointing out my observations. It is significantly more substantial than any chefs knives i have experienced
  14. Replies
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    played around w/ the knife at my local sur la...

    played around w/ the knife at my local sur la table yesterday. it has a very thick spine especially towards the neck area.
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    Too far for the west coast folks. How does it....

    Too far for the west coast folks. How does it. Ompare to the carter dvds?
  16. Replies
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    For example? IMO its not responsible to make...

    For example? IMO its not responsible to make claims w/o supporting cases. But its just me.

    At least people complaining about Moritaka in this thread have supporting evidences.
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    Reading through all six pages I still dont really...

    Reading through all six pages I still dont really understand the problem. Anyone care to delight me?
  18. Replies
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    Lefty that's some really beautiful patina...

    Lefty that's some really beautiful patina...
  19. Replies
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    ahh got it. thx for the pix!

    ahh got it. thx for the pix!
  20. Replies
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    would be interesting to see how hard it is to...

    would be interesting to see how hard it is to make a soft tofu looking like sea urchin/baby coral/jelly fish!
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    do you mean by the sponge side of a scotch brite?

    do you mean by the sponge side of a scotch brite?
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    wow that is a extremely thin blade...

    wow that is a extremely thin blade...
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    Tojiro on Sharpening

    研ぎ直しの準備 〜 庖丁研ぎ講習動画「研ぎ澄ます切れ味」

    Total 9 parts. This is part 4/9 on sharpening double bevel knives.


    http://www.youtube.com/watch?v=cgLb7Q-HGhs
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    now this is amazing knife works

    http://www.youtube.com/watch?v=CU2EZy4x5ak&t=1m50s

    soft tofu is one of the easiest and the hardest thing to cut. start at 1:50.
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    That's on a different steel and manufactured in...

    That's on a different steel and manufactured in Japan?
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