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Type: Posts; User: stevenStefano

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  1. Looks a little like an A-Type too, I like that...

    Looks a little like an A-Type too, I like that profile a lot
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    It's a good idea. I added myself but it is a bit...

    It's a good idea. I added myself but it is a bit weird how everyone is out of place
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    I've been for trials in a few super high-end...

    I've been for trials in a few super high-end places and in some i was pretty alarmed at how scruffy everyone was, yet in another the Head Chef chastised me for not having all the buttons on my jacket...
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    I kinda agree about image which is why I'm...

    I kinda agree about image which is why I'm looking for something presentable. Saying that, I like to think I always look presentable ie clean clothes and clean shaven. I usually wear a short sleeve...
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    They're awesome. However mine has developed a...

    They're awesome. However mine has developed a slight issue. Has anyone's ever had a problem that the needle bit rotates too much and can point upwards? Mine does this now which is annoying as it...
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    If anyone is curious I bought one of these Le...

    If anyone is curious I bought one of these Le Chef Prep Shirts today, I thought it would be perfect but it's a terrible fit, way too loose but yet really tight at the neck so I must try something...
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    Informal Chef Clothing

    Perhaps this is a silly question, but I must ask it. Basically where I work they aren't super strict about what clothes you wear and generally I wear an expensive Chef jacket and decent clothes,...
  8. If you're not good at sharpening I'd probably get...

    If you're not good at sharpening I'd probably get the ES option, the "standard" edge on my Carbonext gyuto was awful. They're great knives
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    I stopped using carbon steel knives because I cut...

    I stopped using carbon steel knives because I cut loads of onions in my job. The patina might help but if it's the cladding that is reactive it will be tough
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    I'd try a 270 or 300 suji. It's not as tall as a...

    I'd try a 270 or 300 suji. It's not as tall as a gyuto so there should be less resistance when you're cutting. Misono Swedish would be within your budget. I'd probably go for a Carbonext suji...
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    Jon can probably explain this but didn't kcma...

    Jon can probably explain this but didn't kcma always use a huge amount of pressure when he sharpened and always wore out his diamond stones? Haven't heard of anyone else doing it like that
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    I've tried that, but they just say "Is it a...

    I've tried that, but they just say "Is it a knife?"
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    Just noticed this thread. A huge problem I've...

    Just noticed this thread. A huge problem I've encountered in the UK is posting knives. "For security reasons" if you try to post any parcel the Post Office staff ask you what it is and if you mention...
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    Mine are Niolox but his carbons do sound...

    Mine are Niolox but his carbons do sound interesting
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    If you''re ok with the wait I think you'd be...

    If you''re ok with the wait I think you'd be crazy to get an HD or Ginga over a Tilman. I have 2 from him and they are thin but cut way way better than my Kono HD, there's no comparison. Taking into...
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    This thread is great and if anyone has any other...

    This thread is great and if anyone has any other ideas, keep them coming. To answer a couple of questions, I don't smoke or drink alcohol or coffee very much so they aren't the problem. I think I...
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    It would be every night since I exercise pretty...

    It would be every night since I exercise pretty much every night
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    Sleep Remedies?

    To cut a long story short I don't have a lot of free time and I've started exercising again, at nights when I get home from work at about 10pm. However despite the obvious benefits of exercise, a...
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    Since you're in the UK, ff you'd consider...

    Since you're in the UK, ff you'd consider stainless, what about one of these Fu Rin Ka Zan stainless series? I don't think I've seen them on the forums but they look very similar to the Sakai Yusukes...
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    Since you're in the UK I'd go for the Carbonext....

    Since you're in the UK I'd go for the Carbonext. I've got a Carbonext gyuto and I'm very happy with it, edge retention is excellent. If you're any good at sharpening I wouldn't bother with the "extra...
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    It makes little difference. The one Sakai Yusuke...

    It makes little difference. The one Sakai Yusuke I had very strong asymmetrical but it was nothing to worry about
  22. If I ever get another wa handled knife I might...

    If I ever get another wa handled knife I might try a 300 out of curiosity. I've got 3 that are 270 on the edge and it's fine
  23. Ceramic rods are definitely handy to have around....

    Ceramic rods are definitely handy to have around. I like the Mac black rod, but Ikea do one for very little, about a tenner over here, that does a decent job
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    I sorta agree with you in that I've seen a lot of...

    I sorta agree with you in that I've seen a lot of handles (not here) that just look wrong and it's hard to put your finger on it, but they just don't look right at all. Makes me appreciate the time...
  25. I know I'm not really answering your question,...

    I know I'm not really answering your question, but if you want the Bester 1200 you can get it in Europe from Dieter Schmidt in Germany. Would save you import fees and all that probably. I've used...
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