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Type: Posts; User: HRP

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  1. That sounds just fine by me. I'm no line cook...

    That sounds just fine by me. I'm no line cook and I'll be sharpening much less frequently than most of the folks on this board, I think.
  2. I'm noticing that whenever someone only uses two...

    I'm noticing that whenever someone only uses two stones, it's the super-low grit that they leave out.

    Is it unnecessary to have a 4- or 500 grit stone? Does a 1000 or 1200 do the same job, just...
  3. It doesn't bother me, was just curious! Jon...

    It doesn't bother me, was just curious!

    Jon pointed me towards the knife, after all :)
  4. Gotcha. Is this typical of gyutos in general, or...

    Gotcha. Is this typical of gyutos in general, or does it vary knife to knife, or brand to brand, etc?
  5. Got my first gyuto for Christmas. A question about bevels.

    Hi folks.

    It's a Yoshihiro 270mm stainless steel wa-gyuto and is very, very pretty :)

    I have a nice new end-grain cutting board to go along with it and was using it a bit yesterday to prepare...
  6. It's not so much that I love the knife, it's that...

    It's not so much that I love the knife, it's that it's the first knife that's felt really good in my hands. I'm guessing there are others at a similar price point that are better quality considering...
  7. Thanks guys. Sent an e-mail over to Jon at...

    Thanks guys.

    Sent an e-mail over to Jon at Japanese Knife Imports.

    I think I'm going to drop my budget a bit at your suggestion and get a more 'beginner' knife and maybe spend the rest on some...
  8. Hi folks. Thinking about entering the realm of Japenese knives.

    I've been using a really, really crummy Cuisinart santoku for about a year now and I've just about had it. It's clumsy, heavy and I hate the handle. I cook quite a bit these days but just haven't...
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