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Type: Posts; User: ChefStokely

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  1. Replies
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    gesshin ginga white #2 it is... time to place my...

    gesshin ginga white #2 it is... time to place my order
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    gesshin ginga?

    what is the big difference in the white #2 and stainless gesshin ginga? pros and cons of each? looking to buy it soon
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    is your 240 white #2 or the stainless ginga?

    is your 240 white #2 or the stainless ginga?
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    awesome thanks for your input

    awesome thanks for your input
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    i think im decent at sharpening... could always...

    i think im decent at sharpening... could always use improvement as in anything else
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    mhlee, i like the look of the...

    mhlee,
    i like the look of the chestnut but have never felt either in hand... i prefer thinner knifes, i have a lot of knife cuts throught my shifts, as for clad or monosteel knife... i...
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    sharpen with a stone

    sharpen with a stone
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    1,094

    i have talked with him... just cannot decide....

    i have talked with him... just cannot decide....
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    Gengetsu or Gesshin ginga?

    So i am looking to buy one of these knives as soon as they are in stock... Any opinions on which one you prefer and reasons why? also white #2 or stainless in these 2 knives... any input will really...
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    ok cool thanks for your input

    ok cool thanks for your input
  11. Replies
    8
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    346

    i sharpen it well it last 3-4 days on 120 person...

    i sharpen it well it last 3-4 days on 120 person nights at work... but i need a new gyuto my slicer is fine
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    Well I just have a global chef knive and a...

    Well I just have a global chef knive and a Masamoto vg10 slicer... The Masamoto is nice and sharpens easy but doesn't retain an edge so well
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    One that holds a good edge, easy to re sharpen......

    One that holds a good edge, easy to re sharpen... Be used 50 hr work weeks...
  14. Replies
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    need you opinion

    so i have been looking for a new gyuto for a while now and have it down to two, the Gengetsu or gesshin ginga... any one tried both of these or have a preference?
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    my family makes this dessert called yum yum......

    my family makes this dessert called yum yum... cream cheese, sweetened condensed milk, whipped cream and a couple dream whip packets topped with cherry or strawberry topping...
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    finally a day off to fill this out... What...

    finally a day off to fill this out...

    What type of knife(s) do you think you want? gyuto and maybe a petty...

    Why is it being purchased? What, if anything, are you replacing? need something...
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    how are the gesshin ginga?

    how are the gesshin ginga?
  18. Replies
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    what are some of the top japanese knife brands...

    what are some of the top japanese knife brands and ill look at those?
  19. Replies
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    i like a thinner blade... i like the handle on...

    i like a thinner blade... i like the handle on for ex. the mosamoto vg-10 knife
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    i work in a fine dining restaurant so i cut just...

    i work in a fine dining restaurant so i cut just about anything and everything... as for semi-stainless that can be an option too... and a western gyuto but i am also looking for a traditional deba...
  21. Replies
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    Need help deciding on a new gyuto

    so i have been looking around for a month for a new gyuto... the ones people have recommended are the misono ux-10 and the hattori fh... both look well crafted but i need some in site on people who...
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