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  1. Thread: Gekko Vs Shiki

    by olpappy
    Replies
    4
    Views
    197

    Gekko and Shiki both VG-10, however the surface...

    Gekko and Shiki both VG-10, however the surface finish and cladding of the blades is completely different, just your personal taste which you might prefer esthetically. The Gekko have pakkawood...
  2. Replies
    8
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    340

    http://www.amazon.com/Eva-Solo-Angled-Aluminum-Sil...

    http://www.amazon.com/Eva-Solo-Angled-Aluminum-Silver/dp/B00009OWEZ/
  3. Replies
    60
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    3,156

    I have corrected bends on several of my knives...

    I have corrected bends on several of my knives quite easily. You should at least give it a try before deciding it's something you can't do yourself.
  4. Replies
    60
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    3,156

    is the edge any straighter than the spine? Can...

    is the edge any straighter than the spine? Can you take pics of the edge next to a plate glass?
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    720

    If you are a fluent Japanese speaker you might be...

    If you are a fluent Japanese speaker you might be able to have some interesting conversations when visiting those shops. In the past there have beeen some threads and info posted by members who...
  6. Replies
    14
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    711

    Integral means it was created as forged with or...

    Integral means it was created as forged with or welded to the blade, as opposed to a bolster which is pinned or riveted. An integral bolster should not have any gaps for dirt or food to penetrate...
  7. Replies
    9
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    598

    Agree, I don't see any reason you wouldn't be...

    Agree, I don't see any reason you wouldn't be happy with the FKM, it is a great all around cutter and a better choice for cutting an occasional pineapple.
  8. Thread: cpm knives

    by olpappy
    Replies
    33
    Views
    2,198

    The Akifusa PM has been around a long time, lots...

    The Akifusa PM has been around a long time, lots of people have used it and had good things to say about it, and it is not so expensive.
  9. Thread: Hamon Line

    by olpappy
    Replies
    28
    Views
    1,668

    In kitchen knives (which is the only type of...

    In kitchen knives (which is the only type of knife I have seen the term honyaki used often), there are a number of Japanese manufacturers which use the term honyaki for both blades with hamon as well...
  10. Replies
    1
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    226

    kasumi, kurouchi, low carbon steel/iron

    Do most here keep their kasumi knives pristine or let them patina?

    I have noted that many including myself have had problems with kurouchi cladding rusting. I am under the impression that the...
  11. Replies
    12
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    1,091

    based on the description it does indeed sound...

    based on the description it does indeed sound like an old takohiki, you might be able to clean it up with the appropriate stones, and make it fully functional again.
  12. Replies
    17
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    986

    Sure a suji is better for large pieces of meat,...

    Sure a suji is better for large pieces of meat, but a 240 gyuto could also do well with both veggies and meats. How big is your cutting board going to be? You might consider getting both a small...
  13. Replies
    12
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    1,091

    overall shape resembles an old takobiki but...

    overall shape resembles an old takobiki but appears to have no shinogi. Does the left side of the blade look the same? Looks quite old. Was the rotten handle a typical wa handle with ferrule?
  14. Maybe in this situation a ceramic like Kyocera...

    Maybe in this situation a ceramic like Kyocera would be an option.
  15. Replies
    93
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    7,292

    That knife is not properly ground. You bought a...

    That knife is not properly ground. You bought a kitchen knife, not a bushcrafting or woodcarving tool. Your #1 choice has to be to try to return it to the maker for replacement or remedy. It...
  16. Replies
    34
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    3,070

    OP, I think the answer to your question really...

    OP, I think the answer to your question really would be based on the same principles in selecting any other knives, not just Sakai Yusuke gyuto. If you like the advantages of carbon steel in your...
  17. Replies
    6
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    625

    Yup, that is classic geometry for a peeler knife,...

    Yup, that is classic geometry for a peeler knife, as I am sure you have noticed by now it helps the knife to function efficiently at this task, helps the blade to slide just under the peel rather...
  18. Replies
    3
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    310

    in my experience cladding which does not patina...

    in my experience cladding which does not patina readily also tends not to take an etch very well either. If you want to etch it you should take extra care with surface prep and don'T expect great...
  19. the most practical and easy to care for would...

    the most practical and easy to care for would imply something not too hard, stainless, and economical. Forschner seems to meet all these requirements. Ceramic rod would be useful for those used to...
  20. Yusuke white steel gyuto in use about a year. ...

    Yusuke white steel gyuto in use about a year.
    http://i120.photobucket.com/albums/o170/josferi/IMAG0051_zpse5287e7d.jpg
    http://i120.photobucket.com/albums/o170/josferi/IMAG0052_zpseae944b0.jpg
  21. looks like a Tosagata to me, rustic kuro uchi...

    looks like a Tosagata to me, rustic kuro uchi knives made in the style of a village blacksmith, they are a decent knife, the main difference between these and more expensive knives will be that these...
  22. Thread: What to do?

    by olpappy
    Replies
    126
    Views
    8,466

    Link doesn't work, " this site not allowed here "...

    Link doesn't work, " this site not allowed here " is not a valid URL.
  23. Thread: What to do?

    by olpappy
    Replies
    126
    Views
    8,466

    Well, I don't usually like to compare knives to...

    Well, I don't usually like to compare knives to cars, but to me this is sort of like, my car looked OK when it was new but I took a grinder and ground off the paint, underneath I found a low spot on...
  24. Thread: What to do?

    by olpappy
    Replies
    126
    Views
    8,466

    If you put the sides of a chef knife on stones it...

    If you put the sides of a chef knife on stones it will almost never be completely flat, although they may look that way. Usually the small imperfections are blended together in the final stages of...
  25. Thread: What to do?

    by olpappy
    Replies
    126
    Views
    8,466

    I don't think it would affect performance much. ...

    I don't think it would affect performance much. A situation similar to this would be a Granton edge knife with cullens. If they are halfway up the blade,you won't get into the cullens until a...
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