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Type: Posts; User: dream816

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    Looks delicious ... too bad I am not trained to...

    Looks delicious ... too bad I am not trained to use one of these
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    very nice, both new knife and handle!! :ubersexy:

    very nice, both new knife and handle!! :ubersexy:
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    I think it is ok. Placed order for 150 and 210...

    I think it is ok. Placed order for 150 and 210 workhorse.
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    is there any shipment of 240 Kato workhorse...

    is there any shipment of 240 Kato workhorse coming soon? thanks.
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    woah ... sexy!!

    woah ... sexy!!
  6. Sticky: This looks absolutely delicious!!

    This looks absolutely delicious!!
  7. I set up a private blog and update recipes and...

    I set up a private blog and update recipes and pictures.
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    that's a huge deba ... you must be dealing with...

    that's a huge deba ... you must be dealing with fish > 4 kg?
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    The technique that he used is known as usuzukuri...

    The technique that he used is known as usuzukuri (薄造り), typically used to slice semi translucent, paper-thin fugu (河豚 or 鰒) or puffer fish, a delicacy in Japan. Obviously, fugu is highly poisonous...
  10. Yes, I don't understand why people who doesn't...

    Yes, I don't understand why people who doesn't make sashima/sushi buys a yanagiba. Then again, it is your money and if it makes you happy, that is all that matters. :thumbsup:
  11. Atoma 140, Beston 500 and Suehiro Rika 500

    Thanks to forum member who recommended the Beston 500 and Suehiro Rika 5000.

    The stones came through the mail a few days ago and I have used them in one or two sharpening sessions. The Beston 500...
  12. Thanks for sharing with us. I know we are in...

    Thanks for sharing with us.

    I know we are in for a treat when you decide to share your wealth of experience and your amazing knife journey. :goodpost:
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    grinding out a deep bevel

    I guess I wanted my new konosuke white # 1 150 mm petty to be a mini yanagiba. :laugh: So I used a coarse stone and grinded out a deep bevel and thinning the knife in the process. The "shinogi"...
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    Good luck in your knives hunt!! Depending on...

    Good luck in your knives hunt!!

    Depending on what is available in your area, you may also want to consider classes on how to use deba, usuba, yanagiba etc.

    It brings tremendous joy selecting...
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    my japanese reading speed is 10 words a min .......

    my japanese reading speed is 10 words a min .... :(
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    Sorry ... Konosuke white # 1 150 mm petty and 210...

    Sorry ... Konosuke white # 1 150 mm petty and 210 gyuto

    masamoto sohonten blue # 2 300 mm mirror honyaki yanagiba
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    Sorry for the crappy iphone pictures .... some...

    Sorry for the crappy iphone pictures .... some new toys

    http://i39.servimg.com/u/f39/13/45/60/37/img_4110.jpg

    http://i39.servimg.com/u/f39/13/45/60/37/img_4010.jpg
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    Welcome to KKF!!

    Welcome to KKF!!
  19. Thread: Thank you

    by dream816
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    Great set of knives to start ... :biggrin:

    Great set of knives to start ... :biggrin:
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    Welcome, doc!!

    Welcome, doc!!
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    Welcome onboard!!

    Welcome onboard!!
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    Welcome onboard!!

    Welcome onboard!!
  23. Thread: The Edge(er)

    by dream816
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    lol

    lol
  24. Thanks for all the inputs! I will place an order...

    Thanks for all the inputs! I will place an order for one.
  25. By the way, do you own a takashima finishing...

    By the way, do you own a takashima finishing stone and how do you like it? What is your favorite finishing stone and what is your typical natural stone set up for sharpening/polishing? Thanks.
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