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Type: Posts; User: hardline_42

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  1. Replies
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    2,510

    When I used to drink coffee, I used a Camano...

    When I used to drink coffee, I used a Camano Coffee Mill. It was perfect for the amounts of coffee I made (just me, daily, and two or three when we had company) and was quiet enough to use in the...
  2. Thread: Pan set

    by hardline_42
    Replies
    37
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    1,775

    Both are excellent for searing meat, but carbon...

    Both are excellent for searing meat, but carbon has the benefit of being smooth from the start (unless you buy vintage cast iron) and lighter than similar sized cast iron. Cast iron can hold heat a...
  3. Thread: Pan set

    by hardline_42
    Replies
    37
    Views
    1,775

    They are more "stick" than non-stick (Teflon)...

    They are more "stick" than non-stick (Teflon) pans but less than just about anything else, once seasoned.
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    I'm in!

    I'm in!
  5. Just wanted to update with measurements. Blade...

    Just wanted to update with measurements.

    Blade height at heel: 33mm
    Thickness at heel: 2.13mm
    Thickness behind tip: 0.6mm
    Blade length from heel: 156mm
    Handle length: 117mm
  6. As promised, I wanted to update this thread with...

    As promised, I wanted to update this thread with my impressions of the Tanaka 150mm Damascus petty from Metalmaster. This is my first wa-handle knife and I'm new to kitchen knives in general, so...
  7. Cast iron handles definitely win all the old...

    Cast iron handles definitely win all the old school cool points. Unfortunately, they're heavy and they get hot (albeit slowly). This is where stainless handles shine, since stainless is such a poor...
  8. I think the "pitfalls" of tin lining are a bit...

    I think the "pitfalls" of tin lining are a bit overblown, though it is undoubtedly more finicky than stainless and requires care (not unlike carbon steel and semi-stainless knives). One doesn't have...
  9. I second the recommendation for a sauteuse evasee...

    I second the recommendation for a sauteuse evasee over a traditional, straight-sided sauce pan. It's much more versatile, has a smaller footprint on the stove and works for sauteeing and sauces (and...
  10. I'll make sure to give my impressions when I get...

    I'll make sure to give my impressions when I get it. I sprung for the expedited shipping, so hopefully it won't take too long. There was only one left after I ordered, BTW. Looks like they're all...
  11. Just wanted to update this thread and thank...

    Just wanted to update this thread and thank everyone for the suggestions. I ended up ordering the Tanaka 150mm damascus petty in blue #2 from Metalmaster. Can't wait to get it. Thanks again,...
  12. This is very helpful. I don't want to get hung...

    This is very helpful. I don't want to get hung up on steels, but what can you tell me about the white #2 on the Uraku vs the blue #2 on the Tanaka?
  13. Thanks! That's definitely a contender. How's...

    Thanks! That's definitely a contender. How's the fit and finish compared to the Uraku and Zakuri (I don't expect perfection at my price point)? What kind of experience can I expect with that eBay...
  14. Recommend a carbon 150mm wa petty for ~ $100

    I'm looking to add a workhorse carbon wa-handled petty to my collection. Here's my info:


    LOCATION
    What country are you in?
    USA


    KNIFE TYPE
    What type of knife are you interested in (e.g.,...
  15. Replies
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    There's a whole lot of over thinking going on in...

    There's a whole lot of over thinking going on in this thread, and possibly some high expectations for seasoning results. IME, the seasoning on carbon steel doesn't get as deep or as even as cast...
  16. Replies
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    5,555

    The 9.5" crepe pan actually has a larger cooking...

    The 9.5" crepe pan actually has a larger cooking surface than the 10" frying pan. The key is to buy multiple crepe pans :laugh:
  17. Replies
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    Not in my experience. Mine is still dead flat...

    Not in my experience. Mine is still dead flat after years of use. I never need more than medium heat for eggs/crepes/pancakes so warping hasn't been an issue. The thinner pan heats up much quicker...
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    Yes. It's the same carbon steel, just thinner and...

    Yes. It's the same carbon steel, just thinner and gun-blued to keep from rusting on the shelf. I seasoned my crepe pan in the oven, but I'd use the stove top method if I had to do it over.
  19. Replies
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    Maybe. They are PTFE and PFOA free, but...

    Maybe. They are PTFE and PFOA free, but Thermolon and similar ceramic non-stick coatings are all silicon and/or silicone based. The lining on silicone-lined ceramic pans (EcoPan, et al) vary in...
  20. Replies
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    I have the 8", 10" and 12". When I ordered them,...

    I have the 8", 10" and 12". When I ordered them, I thought I would use the 12" the least and the 8" most but, in fact, the opposite is true. The 8" is too small, too thick and the sides are too...
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    There isn't really much to be concerned about...

    There isn't really much to be concerned about with Teflon itself. PTFE (polytetrafluoroethylene) is inert and is often used for body piercings and medical implants inside the body. The danger is in...
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    A carbon steel paella pan should perform the same...

    A carbon steel paella pan should perform the same as a de Buyer (or Vollrath, or Paderno, etc) in similar thickness. It just lacks the long handle. De Buyer even makes paelleras:
    ...
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    The tang is the hidden part of the knife that...

    The tang is the hidden part of the knife that goes into the handle.
  24. Replies
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    I like the Shun Classic handle as well (though my...

    I like the Shun Classic handle as well (though my paring knife has a weird "tuning fork" feel as if the tang was vibrating around in the handle). It's a hybrid because it has a bolster and the top...
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    Aside from the increased comfort, the extra mass...

    Aside from the increased comfort, the extra mass of the cast handle helps conduct heat very slowly, which keeps it cooler to the touch longer than carbon steel....
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