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Type: Posts; User: phan1

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  1. Replies
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    363

    Ever had knives just "die" on you?

    Well, I was wondering if you guys have gotten to the point where your knife is just dead. Not dull, just completely dead. I have a gyuto that I learned on and kept on using it and chipped it many...
  2. I thought this because there aren't really many...

    I thought this because there aren't really many places to get Japanese knives from. I can get soy sauce anywhere, but I can only get Japanese knives from very, very few places (though that's...
  3. Correct me if I'm wrong Jon, but it seems that...

    Correct me if I'm wrong Jon, but it seems that it's pretty hard to get a poor Japanese knife in the US than it would be in Japan... I'm assuming that if you're a knifemaker in Japan, your product...
  4. This is a good topic. In my experience, I've...

    This is a good topic. In my experience, I've used W#1 which got very sharp and sharpened up super clean (no wire edges). Perfect on paper, but it wasn't the most practical knife for me. It rusted...
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    I wouldn't go for a deba. A narrow blade makes...

    I wouldn't go for a deba. A narrow blade makes the most sense for this job: a suji, or honkotsu. Personally I have an 18cm petty that I really love because it's a "tweener" knife that is small...
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    It's pretty crazy that there's a market for these...

    It's pretty crazy that there's a market for these type of products in Japan at all. Can I assume that there's a ton of expensive stones that are not necessarily aimed at the cutlery market such as...
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    4,373

    Poll: Sounds awsome, but I personally would prefer to...

    Sounds awsome, but I personally would prefer to buy them a la carte rather than having to buy them together... For me, would really love to have the lower grit stone, but will likely have little use...
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    Just got a chance to use this guy. I know...

    Just got a chance to use this guy. I know everyone has their own preferances for what they want out of a stone, but this stone is something that came out of my wet dreams. The stone has an...
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    Group order from Korin? That's cool! Is it just...

    Group order from Korin? That's cool! Is it just the standard 15% off or more since it's in a group? I remember there was an awsome Konosuke group buy a couple ages ago...
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    +1000! I own a kiritsuke and lost the tip due to...

    +1000! I own a kiritsuke and lost the tip due to the cutting board. I was cutting a BIG bunch of herbs and lifted the heel of my knife way up high to do it and "stabbed" into my cutting board. The...
  11. I think heirkby is asking why Ginsanko knives...

    I think heirkby is asking why Ginsanko knives tend to be cladded knives rather than monosteel like the Inox Honyaki series, which is a pretty good question. I'm assuming that even though Ginsanko...
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    Smoking food: direct fire or no fire?

    Hi guys, I'm trying to smoke food and I was wondering if there's a difference in flavors when smoking without a direct flame (like over a stovetop) or with a flame (like blowtorching woodchips)? I...
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    I'm not going to say 1k or any particular grit...

    I'm not going to say 1k or any particular grit stone is "best" for fine slicing. I'm just saying that any high-level knife cut in a high-end Japanese restaurant can be done off a King 1k stone,...
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    I absolutely believe the highest level knife cuts...

    I absolutely believe the highest level knife cuts can be done off a 1k stone. Polishing it up to an #8000 will make your edge last longer, but it will take a bit more time to get there, so it kind...
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    Well, I've mostly worked Japanese restaurants;...

    Well, I've mostly worked Japanese restaurants; some of which require absolutely the highest standards in knife cuts. I had to sharpen my knife before every prep task (onions, scallions, cucumber...
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    Honestly, SPEED is a big issue as well. I've...

    Honestly, SPEED is a big issue as well. I've worked in some hardcore places where I had to sharpen my knife 3-4 times a day. If it's taking you 10 min to sharpen your knife, something's wrong. ...
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    Deba is much more versatile than one would...

    Deba is much more versatile than one would typically think. Its great for tartar and mincing herbs for example. And since it's a traditional, one-sided knife, it's sharper than your typical gyuto.
  18. Thread: Deba advice

    by phan1
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    849

    I always think 210 is a great size for deba. ...

    I always think 210 is a great size for deba. Should be just fine for a snapper but can also do salmon without any issues. And for small fish like mackeral or sardines... Well, I just use my petty...
  19. Thread: What Next?

    by phan1
    Replies
    13
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    655

    Just when you think you have acomplete set of...

    Just when you think you have acomplete set of knives, there's ALWAYS a new knife you NEED. :hungry:

    But I would just get whatever fits with your job. Breaking down 10 chickens a day? Yeah, a...
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    Yanagi is really only for sashimi and I think...

    Yanagi is really only for sashimi and I think makes a terrible all-round slicer. Some of these yanagiba are really THICK too. But I'm never against experimenting with yanagi and trying it out. ...
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    It's been a hit/miss from what I can tell. I've...

    It's been a hit/miss from what I can tell. I've permasoaked mine and let it dry out once and it broke in half on me soon after that. The next time I had one I permasoacked it but made sure to never...
  22. Thread: Mamma mia!

    by phan1
    Replies
    153
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    12,246

    I've used about 3 deba in my life professionally,...

    I've used about 3 deba in my life professionally, and I can say I have chipped every one of them just from using it on fish, its intended purpose. They all chipped in the beginning, and each...
  23. Thread: Dispelling Myths

    by phan1
    Replies
    109
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    11,760

    OK, here's another question: In Japanese...

    OK, here's another question:

    In Japanese culture, is a patina acceptable on a knife or is it considered undesirable? Like I said, I've been around some hardcore guys who have carbon knives that...
  24. Thread: Dispelling Myths

    by phan1
    Replies
    109
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    11,760

    I got another myth-buster type of question: ...

    I got another myth-buster type of question:

    Should the edge on a usuba really be DEAD FLAT? I always prefer a curve (sometimes even a big curve actually). Because I swear I've never seen any...
  25. Thread: Dispelling Myths

    by phan1
    Replies
    109
    Views
    11,760

    Yeah it gets pretty intense. I've been in some...

    Yeah it gets pretty intense. I've been in some sushi bars where guys don't even let their knives patina, and their carbon knives look pristine every second of every day. Lots of AJAX and polishing...
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