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Type: Posts; User: mark76

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  1. Thread: Bread knife?

    by mark76
    Replies
    22
    Views
    698

    OK, I hear Tojiro ITK, Mac and Gude. What makes...

    OK, I hear Tojiro ITK, Mac and Gude. What makes these knives better than the many other serrated bread knives?
  2. Thread: Bread knife?

    by mark76
    Replies
    22
    Views
    698

    Bread knife?

    I see discussions on all sorts of knives, but not yet on bread knives.

    What bread knife do you guys prefer? And why? I hear many good things on the Tojiro bread knife. Are there other good bread...
  3. Replies
    87
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    6,484

    Nice! Where did you get it? Can't find it with...

    Nice! Where did you get it? Can't find it with Google.
  4. Looks good! Never heard of this maker, though...

    Looks good! Never heard of this maker, though (Tojinbo, Asai). Is he well known? Anyone got an idea whether this is a thin knife (primarily behind the edge)?
  5. Look great! Thanks! But I should have said 240 mm.

    Look great! Thanks! But I should have said 240 mm.
  6. Looking for rustic looking sujihiki that is thin (particularly behind the edge)

    I used to have a Takeda sujihiki (called yanagiba, but it was two-sided). Unfortunately it was far too thick particularly behind the edge. See the other threat about this. I sent it back to Takeda...
  7. Replies
    21
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    731

    Welkom iedereen!

    Welkom iedereen!
  8. At the advice of Mark of CKTG I sent my yanagiba...

    At the advice of Mark of CKTG I sent my yanagiba (pics before in this threat) to Takeda. He was very swift in responding to his email (within a day) and, although he didn't think it was necessary,...
  9. Replies
    27
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    6,624

    Prepayment made. Really looking forward! --Mark

    Prepayment made. Really looking forward!

    --Mark
  10. Replies
    3
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    254

    Looking for petty 180-210 mm, stainless

    Hi, I'm looking for a stainless laser-type (i.e. thin, particularly behind the edge) petty of 180 - 210 mm. Wa handled. You could call it a small sujihiki, too.

    I was thinking Gesshin Ginga or...
  11. Hey guys, this is my Takeda 270 mm yanagiba...

    Hey guys, this is my Takeda 270 mm yanagiba (actually a sujihiki, since it's sharpened two-sided, but they call it a yanagiba). I got it about 9 months ago and it has never been sharpened.
    ...
  12. Sticky: Beautiful knife! Can you tell us what it is?

    Beautiful knife! Can you tell us what it is?
  13. Replies
    110
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    10,048

    I've got a gyuto that is pretty thick just behind...

    I've got a gyuto that is pretty thick just behind the edge. It needs thinning. I do sharpening on the Wicked Edge myself, but this device is less suited for thinning at pretty low angles. I cannot do...
  14. Thread: Line knife

    by mark76
    Replies
    76
    Views
    8,570

    Definitely interested in a 210 mm suji!

    Definitely interested in a 210 mm suji!
  15. Replies
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    151

    Aluminium coated non-stick pans

    For some years now (at least where I live) there is a new type of non-stick pan: aluminium coated with materials that don't contain PTFE. This sounds attractive to me for fish, eggs and the like.
    ...
  16. Replies
    42
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    3,781

    I've also got a Takeda (called yanagiba, although...

    I've also got a Takeda (called yanagiba, although it's more like a suji). It is quite thick behind the edge. How did you contact Takeda to ask them if they could correct it?
  17. Replies
    66
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    2,735

    Me too, just for fish and eggs. I'm considering...

    Me too, just for fish and eggs. I'm considering to get a Le Creuset non-stick pan for those (new where I live).
  18. Thread: Happy new year

    by mark76
    Replies
    14
    Views
    406

    A sharp new year!

    A sharp new year!
  19. Replies
    3
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    362

    Your opinion on this knife

    There's a knife I'm eyeing, but before I decide, I'd like to hear your opinions particularly since it is not a well known knife. It's the Eden Susumi chef's knife:...
  20. Replies
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    673

    Cheezit: I guess both the Suisin and the Artifex...

    Cheezit: I guess both the Suisin and the Artifex are my favourites: they seem to cut the best. That said, the Fujiwara and the Zwilling cut very well too, properly sharpened.

    Brainsausage: what...
  21. Replies
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    673

    Blade geometry and thickness

    Recently I got a thickness gauge. I've used it to measure a couple of kitchen knives. The results surprised me a bit. More about that below.

    I measured the following knives:
    - Richmond Artifex...
  22. Replies
    12
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    598

    I've now used it quite a bit. Onions, potatoes,...

    I've now used it quite a bit. Onions, potatoes, carrots. But also softer stuff like tomatoes. And proteins. And I can only say: I love it, I love it, I love it. I've got a similar Konosuke and a...
  23. Replies
    12
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    598

    Ah well, it's a Suisin Inox Honyaki. It trusted...

    Ah well, it's a Suisin Inox Honyaki. It trusted it was a good knife when I ordereed it :biggrin: .
  24. Replies
    12
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    598

    Ok, guys, I understand. I just wonder why it's...

    Ok, guys, I understand. I just wonder why it's supposed to be LH or RH.

    Should it steer more in one direction than the other? (And then: which one?)

    Or is it that onion rings/potatoe slices...
  25. Replies
    12
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    598

    Can you tell me why it's technically...

    Can you tell me why it's technically right-handed, Pensacola? Should it steer more in one direction than the other?

    Or is it that onion rings/potatoe slices drop off at the right and not at the...
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