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  1. After getting myself a konosuke hd 240 and a...

    After getting myself a konosuke hd 240 and a konosuke HD 210 petty, I will be gifting one of my globals to my sister. Haha win win.
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    I should ask this, can I use the edge pro to keep...

    I should ask this, can I use the edge pro to keep the stock edge super sharp?
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    That's great, people already scared of my knives...

    That's great, people already scared of my knives sharpness but I knew they had more in them. Any advice on what angle and stone to go at the edge pro with my already sharp globals, and my OOTB...
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    I use a minosharp pull through ceramic water...

    I use a minosharp pull through ceramic water sharpener, so a 15*? although I get great results I thought it was time to graduate to a better system.
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    Cool that's good. I'm not sure what edge I "like"...

    Cool that's good. I'm not sure what edge I "like" I'm used to the global 50/50 but always want to learn pros of other options, I work a 12 hour shift most days and need my edge to last without much...
  6. Thread: hi all

    by fishscale
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    12
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    643

    For work atm all Globals...10in chef, 11in...

    For work atm all Globals...10in chef, 11in flexible fillet, 7in oriental cook and a 6in flexible boning. oh and a mercer birds beak paring knife. Coming in the mail today I have a 210 konosuke HD...
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    new knife and edge pro

    Hi, I just ordered a new konosuke HD 210 petty and edge pro apex5 w/chosera. Up till now I have used globals with a pull through ceramic wheel sharpener. My question is what advice on doing to the...
  8. Thread: hi all

    by fishscale
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    12
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    643

    hi all

    hi, great forum. I'm a line cook and have wanted to learn more on keeping super sharp knives. Thanks fo all the info.
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