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  1. Thread: Hello

    by 3200+++
    Replies
    5
    Views
    352

    welcome Ben!

    welcome Ben!
  2. Thread: Hello

    by 3200+++
    Replies
    13
    Views
    606

    lol welcome James

    lol welcome James
  3. Replies
    40
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    3,276

    i own a 90mm hattori hd petty and a ux10 180mm. i...

    i own a 90mm hattori hd petty and a ux10 180mm. i use them both all day long and i like them. be prepared to re-do the profile on the UX10 tho.
  4. Thread: Knife Bag/Roll

    by 3200+++
    Replies
    36
    Views
    1,812

    ThEoRy, you just won the internets. great quote!

    ThEoRy, you just won the internets. great quote!
  5. hello here! first i know nothing about Denmark...

    hello here!

    first i know nothing about Denmark customs, but here in france you get tax spanked once in a while. thats why at JCK they declare "kitchen tool" or "sample". i got lucky, no customs on...
  6. Replies
    13
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    708

    hello, the move is the same used for classic...

    hello,

    the move is the same used for classic stropping if i understand correctly?

    if yes,

    15 years ago a chef de partie in a 2* restaurant near place vendome in paris told me i needed to do...
  7. Thread: Knife Bag/Roll

    by 3200+++
    Replies
    36
    Views
    1,812

    regarding salty's statement on global rolls, ...

    regarding salty's statement on global rolls,

    you can if you unsew the first sewing down the pouch :)

    http://imageshack.us/a/img5/8093/migk.jpg

    http://imageshack.us/a/img17/5374/ukgu.jpg
    ...
  8. Thread: Knife Bag/Roll

    by 3200+++
    Replies
    36
    Views
    1,812

    i use a global roll, and to fit a 300mm suji with...

    i use a global roll, and to fit a 300mm suji with saya i had to unsew the end of the elastic handle pouch. i'm hahppy with it after 10 years use so i can recommend it.
  9. Replies
    14
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    806

    welcome!

    welcome!
  10. Replies
    2,801
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    96,397

    beaulieu cotes de provence vith dried 3 tomato...

    beaulieu cotes de provence vith dried 3 tomato bolognaise lasagnes. they meet well in the mouth !
  11. Replies
    19
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    2,032

    very nice!

    very nice!
  12. Replies
    20
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    1,565

    i do strop with newspapers rolled around a...

    i do strop with newspapers rolled around a flatwood block (or even a flat dry stone) i wrap all the sheets together and find a full written page to put upwards in contact of the edge from a 6000 grit...
  13. Replies
    15
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    1,479

    hello, happy you were offered this work. i agree...

    hello, happy you were offered this work. i agree with what has been said.

    my 0.2 (i ve been chef/manager in various producing plants and directed the brussels comics cafe opening):

    regarding...
  14. Replies
    3,282
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    417,677

    thank you! i pinched grip as far as i could...

    thank you!

    i pinched grip as far as i could but i couldn't make the knife feel right so i had to try removing material. the result improved cutting performance nicely too and im happy so far
    as...
  15. Replies
    3,282
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    417,677

    it took a while, and the stone concaved a bit...

    it took a while, and the stone concaved a bit during the exercise so it felt pretty easy (about one hour spent). polishing by hand isn't :) (way more time spent)
    28grams is the total overall weight...
  16. Replies
    3,282
    Views
    417,677

    hello Benuser! except rounding properly heel and...

    hello Benuser! except rounding properly heel and spine i thinned and convexed both (some friendly chef told me it was called a "zero grind") but more work was done on the 270mm gyuto (28g removed) as...
  17. Replies
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    417,677

    sweet rebuilt sab! i recevied and...

    sweet rebuilt sab!

    i recevied and "functionalized" 2 hiro AS and a Watanabe :
    http://img837.imageshack.us/img837/3386/r4fe.jpg
    http://imageshack.us/a/img593/3696/il8d.jpg...
  18. lol i have to use the full word pseudo on...

    lol i have to use the full word pseudo on -non-allowing special caracters- websites...

    you're very welcome, thanks for watching...
  19. i have put the almighty one to use \o/ forgive...

    i have put the almighty one to use \o/

    forgive me for the technique, i had to cut on a low table being sitting on the sofa because we're on the move and no more working table is available.

    but...
  20. Thread: Hello!

    by 3200+++
    Replies
    15
    Views
    628

    hello! welcome aboard :)

    hello! welcome aboard :)
  21. Replies
    45
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    4,213

    planned obsolescence everywhere! but its only the...

    planned obsolescence everywhere! but its only the outer part of the iceberg.

    there was a very good french/german film on this (regarding electronics) where they showed how tv makers (lg, samsung)...
  22. i like very much the pure line of your first...

    i like very much the pure line of your first gyuto.

    welcome and good luck for the move, i'm in one too :)
  23. Replies
    45
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    4,213

    this makes sense! you know, last time i saw a...

    this makes sense! you know, last time i saw a chef i know (i went to have a coffee with the bistro restaurant owner) i told him i ordered a 250 120mm knife and he looked at me like if i was...
  24. me too. i had no clue about the subject and it is...

    me too. i had no clue about the subject and it is very interesting.
  25. thanks! lol thats a bit off topic :p its the...

    thanks!

    lol thats a bit off topic :p its the first cpu i have oc'd without any flames or smoke. as the first forums i used were toward pc hardware... i chose it.

    never changed it tho, nice to...
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