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Type: Posts; User: Scrap

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  1. Replies
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    My only concern is I see only 1 (maybe 2) brands...

    My only concern is I see only 1 (maybe 2) brands of cleaver in my local Asian market and I believe they're stainless. I'll take a closer look to see if I can find out next time I go, I need to pick...
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    I'm currently struggling to keep using my gyuto...

    I'm currently struggling to keep using my gyuto at times. I need to work on microbeveling so I can keep a good edge on it - That'd take a lot of the consideration for the cleaver out.
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    CCk's are currently running a bit higher than...

    CCk's are currently running a bit higher than that anywhere i can find them cktg has them for 60 at the moment. In any case that's still more than I'd like to spend given the blade's geometry does...
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    cleaver for a cheapskate?

    I've been using a $7 Chinese cleaver for a lot more than I usually plan to (my gyuto seems so neglected sometimes...), but it's in pretty dire need of a replacement. the blade seems as though it may...
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    The first thing to come to my mind is a...

    The first thing to come to my mind is a traditional mooncake...if you're feeling up to a rather large endeavor anyway.
  6. Thread: Hello Everyone

    by Scrap
    Replies
    17
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    640

    I go to the school, I understand your...

    I go to the school, I understand your apprehension. Rest assured I make sure I'm getting more out of my time there than most - the pizza delivery guy who told me about his time there convinced me of...
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    I did look at thez akuri, actually - how do the...

    I did look at thez akuri, actually - how do the zakuri and the uraku compare? I'm pretty torn between the two, both seem of high quality so I'm guessing it'd mostly be preferential variations. Also,...
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    Ah. Iron clad sounds like it could be...

    Ah. Iron clad sounds like it could be troublesome, thank you for the correction, It gives me more to consider. I looked at the damascus and have trouble getting past the pattern, but it looks to be...
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    You all very nearly have me sold on this Tanaka....

    You all very nearly have me sold on this Tanaka. I may very well appreciate that stainless considering the environments I'll be using it in. This has proven to be more difficult than anticipated, but...
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    2,343

    I've just gotten used to carbons - my main knives...

    I've just gotten used to carbons - my main knives have been a carbon cleaver, and a century old carbon chef knife handed to my by my grandparents. I like the look, the feel, and how carbon takes and...
  11. Replies
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    Okay so...if I AM willing to go up to $150...then...

    Okay so...if I AM willing to go up to $150...then what are my options? Keep in mind I'd prefer carbon steel, especially at this price point where I've been told there remains a marked difference.
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    I'm definitely still considering it - it looks to...

    I'm definitely still considering it - it looks to be a great knife, but I can't afford to be buying another for a while after this and really want to weigh my options, as well as get the knife I'll...
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    anyone have anything to say on the yamashins?...

    anyone have anything to say on the yamashins? they look to be of good quality - also, for these so called "project knives" what kind of work would that entail?
  14. Replies
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    I've heard a few rough stories about the KU...

    I've heard a few rough stories about the KU finish - Does it cause any problems to be left on? and what problems exist wth bad handles? The Yamawaku looks nice but can anyone tell me anything about...
  15. Replies
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    How are the tojiro white steel gyuto's? I'm...

    How are the tojiro white steel gyuto's? I'm seeing good things but haven't seen mention here - plus blueway has them for a fair price. any thoughts?
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    lots of helpful recommendations, and I'm planning...

    lots of helpful recommendations, and I'm planning to get the king 1k/6k now. I've been told sandpaper is a fine way to flatten a stone - Did I just hear incorrectly or will this work?
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    Knife recommendations and a few quick questions

    I've found myself in need of a chef's knife, and after much research have come to the realization that I'm going to need a bit of help finding the right (Japanese of course) replacement. in proper...
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    a variety - mercer school issued knives I'm...

    a variety - mercer school issued knives I'm forced to use on occasion, 2 single beveled knives, hopefully a gyuto in the near future, a few century old carbon steel knives, and a carbon cleaver. I'm...
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    So I'm pretty much sold on the king 1k/6k due to...

    So I'm pretty much sold on the king 1k/6k due to the price and enthusiastic recommendations. Is that really all I need or are there any other pieces of equipment that would give me an even better...
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    Cheap sharpening setup?

    The title hopefully says it all. I really want to take better care of my knives, but at the moment only have a school issued honing rod, and a $5 water stone from some internet shop. Unfortunately,...
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    Scrap is just what I dubbed my old trumpet as a...

    Scrap is just what I dubbed my old trumpet as a joke - claiming that by my senior year of high school that's all it would be (I was Kind of bad at taking care of / not dropping it) I used it as a...
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    Really wish I could have found this when i was...

    Really wish I could have found this when i was first learning to use cleavers - I looked everywhere for info like this. In any case I did learn how to use it and forgot I had any other knives. It...
  23. Thread: Hello Everyone

    by Scrap
    Replies
    17
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    640

    Hello Everyone

    I was directed here by someone on cheftalk forums while searching for a bit of info on knives for making sushi. I took a good look around and decided I'd probably fit right in.

    Just for a bit of...
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