Quantcast
Search Results - Kitchen Knife Forums

Search:

Type: Posts; User: rnortman

Search: Search took 0.00 seconds.

  1. Replies
    8
    Views
    619

    Most fool-proof way to reprofile edge?

    So I'm a little new at sharpening and I managed to make a little "dip" in the edge of my CCK cleaver, so the edge doesn't contact the board in that spot like it should. Good thing the CCK is...
  2. Replies
    32
    Views
    3,606

    I decided to give the CCK 1303 a try, and it...

    I decided to give the CCK 1303 a try, and it arrived today. My first impression is that it doesn't feel as big in my hand as I'd expected after reading a number of reviews along the lines of "when...
  3. Replies
    32
    Views
    3,606

    The 1301 seems harder to come by than the 1303...

    The 1301 seems harder to come by than the 1303 right now, unless somebody knows of an economical source in or shipping to NC, USA. My local Asian markets don't carry CCK that I've seen.
  4. Replies
    32
    Views
    3,606

    You know, come to think of it, I have a Forschner...

    You know, come to think of it, I have a Forschner santoku that's been languishing in my drawer for a few years. I bought it when santokus were all the rage and quickly gave up on it. But I was...
  5. Replies
    32
    Views
    3,606

    My chef's knife is an 8" Forschner/Victorinox...

    My chef's knife is an 8" Forschner/Victorinox with Fibrox handle. Not fancy by any means, but it does well enough. I find the blade is too small to use as a scoop for transporting chopped veggies...
  6. Replies
    32
    Views
    3,606

    This is sort of my quandry. Is there really any...

    This is sort of my quandry. Is there really any point in starting with a small cleaver if in a few months' time I am going to abandon it because it is not really a proper cleaver? Will small...
  7. Replies
    32
    Views
    3,606

    I'm just bumping this thread up because I have...

    I'm just bumping this thread up because I have the same question and I'd like to see more opinions. I have never used a Chinese cleaver before. I am pretty skilled with a Western chef's knife, so...
Results 1 to 7 of 7