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Type: Posts; User: DaveRossy

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  1. Replies
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    Thanks, where could I get the knives, preferably...

    Thanks, where could I get the knives, preferably wholesale. There are a few cooking stores where I live (Williams Sonoma and such) but none that sell Japanese knives. Thanks for the idea echerub, I...
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    Thanks for replying. I will defiantly follow up...

    Thanks for replying. I will defiantly follow up on your suggestions. I understand the struggle with competing with online stores, I have been there myself. Its funny, I started this venture because...
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    Opening a store

    I am currently creating a business plan for my local SBDTC about the possibility of opening a brick & motor kitchen knife store. They require me to do as much market research about this venture and I...
  4. Thread: What steel?

    by DaveRossy
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    Steel it is then. I'm ordering it this...

    Steel it is then. I'm ordering it this week....cant wait :doublethumbsup::doublethumbsup::doublethumbsup:
  5. Thread: What steel?

    by DaveRossy
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    374

    I am a bit "particular" (was going to use another...

    I am a bit "particular" (was going to use another word but....) about my knives so keeping them clean would not be a problem. Not a big fan of patina......sorry. Obviously I want the best of both...
  6. Thread: What steel?

    by DaveRossy
    Replies
    8
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    374

    No

    No
  7. Thread: What steel?

    by DaveRossy
    Replies
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    374

    What steel?

    So, the Gesshin Ginga line is finally back in stock and before I place my order I was wondering about the two types of steel. Jon had said that the white#2 would be sharper but the stainless would...
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    Just got back from work.....happy fathers day...

    Just got back from work.....happy fathers day everyone.
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    Woohoo, they came out. Thanks everybody...

    Woohoo, they came out. Thanks everybody :doublethumbsup:
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    to me, they seem quite small. I will work on it...

    to me, they seem quite small. I will work on it but only have a 1000 and 6000
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    Removing Chips

    So in the quest to sharpen my sharpening skills :lol2: I offered to sharpen my mother in laws global santoku. I notice it has some very small chips and was wondering if there was a way I could remove...
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    You had better not let ming tsai hear you say...

    You had better not let ming tsai hear you say that :doublethumbsup:
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    Thanks everyone, I will look into some leather...

    Thanks everyone, I will look into some leather for stropping and give it a try. Just a footnote, I just got my ceramics back from Kyocera from the sharpening dept (only $10) and I would LOVE to have...
  14. Thread: grits

    by DaveRossy
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    No no, just kidding

    No no, just kidding
  15. Thread: grits

    by DaveRossy
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    642

    Poor Will, everyone fires at him and now we...

    Poor Will, everyone fires at him and now we experiment on him :lol2:
  16. Thread: grits

    by DaveRossy
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    642

    Sorry, I didn't mean to insult :dontknow: I am...

    Sorry, I didn't mean to insult :dontknow: I am originally from Liverpool, UK and we are fairly ignorant to the strange American ways (although I have lived here for nearly 17 years)
    To me, grits...
  17. Thread: grits

    by DaveRossy
    Replies
    14
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    642

    grits

    No, not the food (if you can call it that) :D I was wondering, I am just getting into sharpening and I have a 1000/6000 that I have been using but I see here on the forum people use 8000 and 10000...
  18. Thread: Dont laugh!

    by DaveRossy
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    Thanks everyone, will finish it in a few days and...

    Thanks everyone, will finish it in a few days and will post pics
  19. Thread: Dont laugh!

    by DaveRossy
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    Its a Ken Onion Shun

    Its a Ken Onion Shun
  20. Thread: Dont laugh!

    by DaveRossy
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    Dont laugh!

    My fiance and I got bored on my day off so we started to work on a new knife rack. She has some wood working skills I....have none:clown:

    We will refine it but I kinda like it. We don't have kids...
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    Thanks everyone. I think its my fault. I love the...

    Thanks everyone. I think its my fault. I love the "edge" after I just sharpened and then as I start to get through the food during the week, I notice a slight change in the feel :D

    they are...
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    Not a big fan of chopping although some produce...

    Not a big fan of chopping although some produce does require that. I finish the sharpening with a wine bottle cork as per Jon's video so hopefully no wire edge. maybe its the knives ?
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    I prep for myself and my fiance, about 5-6 meals...

    I prep for myself and my fiance, about 5-6 meals witch always includes 2-3 veggies and a protein. Sometimes cook for friends. Roughly, 5-15 peppers, 10lbs of potatoes, chiffonade herbs (lots)...
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    not holding an edge

    So I have been practicing sharpening with my Global's & Ken Onion Shun for a couple of weeks now. I feel like I am getting there and Jon and many other videos have helped. After I finish (start on a...
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    Ha! thats me.....but I am learning

    Ha! thats me.....but I am learning
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