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Type: Posts; User: ruscal

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  1. what would be your ultimate 3 or 4 knives? and why?

    i've got a pretty decent collection of knives now. and there are some things i like about some of them and some things i'm less keen on other ones.

    i keep wondering if i was to start again from...
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    hey - thats real nice of you! might take you...

    hey - thats real nice of you!

    might take you up on that bro :)
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    i bought a 210mm 61HRC stainless steel petty...

    i bought a 210mm 61HRC stainless steel petty dirctly from Ashi in Japan

    cost was about about 13,000 yen with the cheapest handle (yew or magnolia) and shipping. thats about $130 USD. i guess you'd...
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    lol. i was thinking the same thing... :)

    lol. i was thinking the same thing... :)
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    thanks for the advice and support guys - i really...

    thanks for the advice and support guys - i really appreciate it

    ok, well i spent another hour with it on the silicon carbide stone... and i think i'm starting to get somewhere with it. profile is...
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    well, an hour later and i havent actually...

    well, an hour later and i havent actually achieved much beyond putting a groove into both of the thin sides of my flattening stone...

    i might have taken half a mm off the masamoto... but barely...
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    here's a better photoshop pic with the Konosuke...

    here's a better photoshop pic with the Konosuke layered over the marked up Masamoto:
    ...
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    re-profiling Masamoto VG gyuto

    hi chaps

    since getting a Konosuke i rarely use my Masamoto gyuto

    so i thought i'd have a go at re-profiling the Masamoto

    i wasn't sure if i'd need to take metal off the blade, or the spine,...
  9. Sticky: thanks bro :) which first pic didnt you like?...

    thanks bro :)

    which first pic didnt you like? the beef or the veggies? what did i do wrong? i'm always up for learning and improving so any advice would be happily received :)
  10. i'm starting to like patina... how very odd... ...

    i'm starting to like patina... how very odd...

    lovely knives. what happened to your HD btw? did you get rid of it?
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    well, he uses his own brand of knives... at least...

    well, he uses his own brand of knives... at least when he's on TV... he's not short on revenue strings thats for sure ;)
  12. thanks for the advice guys. ok, so gonna keep the...

    thanks for the advice guys. ok, so gonna keep the global just-in-case and try to use my wa-handle knives for everything else

    with the western handle stuff, think i'm also gonna keep the 240 gyuto,...
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    Sticky: wowza. what an amazing thread. outstanding...

    wowza. what an amazing thread.

    outstanding work Dave :doublethumbsup:
  14. Sticky: and some older stuff from instagram ...

    and some older stuff from instagram

    https://dl.dropboxusercontent.com/u/6634650/COOKING/OLD/Photo%2028-04-2013%2011%2033%2047.png
    oven roasted sweet potato fries and sprouting broccoli steamed...
  15. Sticky: made beef tataki with ponzu sauce the other night...

    made beef tataki with ponzu sauce the other night

    https://dl.dropboxusercontent.com/u/6634650/COOKING/Photo%2023-04-2013%2020%2054%2058.jpg
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    congrats on the purchase! your new knife will...

    congrats on the purchase!

    your new knife will probably be a lot sharper than youre used to. maybe your technique is super safe, but if not then check out this video. its super basic, and based on...
  17. thanks for the welcomes guys. :) does a...

    thanks for the welcomes guys. :)

    does a Garasuki really feel a lot bigger than a Honesuki? i've not played with either of them, but they look real similar except one is 150mm and one is 180mm. i...
  18. Time for a sping clean... and a Garasuki... i think...

    hi there. i just discovered this forum. nice to meet you all.

    i've always been into cooking, ever since i was a kid.

    i started collecting kitchen knives around 2006/2007 when a now ex-gf bought...
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