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  1. Arcos or not, according to my (admittedly very...

    Arcos or not, according to my (admittedly very limited) understanding of the market, 8" VG10 damascus santoku is at the very least ~$150 value,
    so although personally I'm sold for carbons, I would...
  2. LOL. Won't trust everybody to be in their right...

    LOL. Won't trust everybody to be in their right minds though. Also found nothing by googling for 'Arcos damascus'.
  3. Counterfeit knives: do you encounter them often?

    So I went to the shop another day, hoping to get some real-world imagery to match my newly acquired (mostly theoretical)
    kitchen knife knowledge. Shop owner suggested I take a look at ~$60 Arcos...
  4. vai777 thank you very much. It was a pleasurable...

    vai777 thank you very much. It was a pleasurable read, although I wasn't able to drool as much as others not knowing half the names you mentioned.
    Very helpful for a beginner to get insight and...
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    @Delbert Ealy Thank you for the explanation....

    @Delbert Ealy

    Thank you for the explanation. I'm becoming a local authority on kitchen knives subject (so easy in our knife-ignorant world) and wanted to educate myself about most frequently...
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    Oh, now I got the "plywood". I happened to read...

    Oh, now I got the "plywood". I happened to read the crooked yanagi thread just before posting, and it was the first time I learned that knife blades are subject to wrapping (same as wood), so never...
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    I meant multilayered damascus, the ones with the...

    I meant multilayered damascus, the ones with the pattern. And referred to san mai by "3 layered knife". "San" stands for "3" in Japanese, right?
    My understanding was that the idea of san mai is to...
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    What is the point of damascus?

    I know damascus is praised for its beauty and craftsmanship that goes into making it, but are there any real advantages
    compared to the 'regular' 3 layered knife?
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    This guy is a great celebrity endorser? That...

    This guy is a great celebrity endorser? That makes the thing look even worse.
    Are all Shuns 50/50, btw?
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    Sneaky, aren't we? :) Murray Carter seems to...

    Sneaky, aren't we? :)

    Murray Carter seems to be using bi-directional on the medium-grit and edge-trailing only on the finisher.
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    Lighter pressure on the edge leading is just...

    Lighter pressure on the edge leading is just natural, I guess, because hands work in the opposite directions to some extent.
    The downside of using edge trailing strokes only (or any unidirectional...
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    Could you describe the technique in more detail?...

    Could you describe the technique in more detail? Do you raise the knife from the stone on the leading stroke?
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    Whose is sharper?

    This question is primarily addressed for professional cooks and other folks who use knives a lot.
    What is sharp enough (and is there such a thing) for you? Do you use any tests for sharpness,
    like...
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    I would just ask LKH9 to, please, stop ascribing...

    I would just ask LKH9 to, please, stop ascribing to me things I never said.
    Want a competition? Fine, extra incentive for me to get better.
    Post some results for me to beat. More use for both of us...
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    my actual response was: And I appreciate you...

    my actual response was:


    And I appreciate you not trying to shove your method down my throat, especially considering I can achieve the same result free-hand.
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    So, no pain, no gain. Pain doesn't necessarily...

    So, no pain, no gain. Pain doesn't necessarily mean gain though. Can anybody think of any field
    where substandard materials/equipment are intentionally used for learning at the beginning stage?
  17. @osakajoe "shinobi" is the one between the...

    @osakajoe

    "shinobi" is the one between the edge and the bevel, and "shinogi" is between the bevel and the cheek (or 'the body')?
    Am I completely confused?

    @Ruso
    first shot is especially...
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    So, newboy, if your knife doesn't make it through...

    So, newboy, if your knife doesn't make it through xerox paper, it's a skill. But don't fret. It's a small skill.
    I got mine in a month or so.

    [Boring paper slicing and gross-ish hand shaving with...
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    My apologies to everybody again. Hope you weren't...

    My apologies to everybody again. Hope you weren't disturbed. And of course I recognize LKH9's skill.
    Which I'm planning to match sometime soon. Yeah!
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    The only immediate value I see in using cheap (SS...

    The only immediate value I see in using cheap (SS or otherwise, but nowadays cheap seems to automatically mean SS)
    knives for learning many aspects of sharpening is that one overcomes fear. Want to...
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    Happy to oblige. I'd compare practicing with...

    Happy to oblige.

    I'd compare practicing with cheap SS to football players putting extra weights for the workout. While useful, not for the beginners. Not before one gets a good feel of the game....
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    Oh, man. You might add interpretations, but you...

    Oh, man. You might add interpretations, but you can't change the quotes. You can't put stuff that was never said in quotes (like "insulted") either.



    Where? (direct quotes, please)
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    Apologies for other forum members for posting...

    Apologies for other forum members for posting this silly video (I don't happen to think that cutting A4 is worth the bandwidth), but I am persistently challenged by one of
    the Senior Members:
    ...
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    I'm still yet to see a video of a substandard...

    I'm still yet to see a video of a substandard knife being made really sharp (as opposed to using substandard sharpening materials).
    There's one where Murray Carter sharpens a spoon to the point he...
  25. From Wikipedia:

    From Wikipedia:
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