You don't, really.
Type: Posts; User: EdipisReks
You don't, really.
I've used a few, and Heiji and aoko Kagekiyo would be my suggestions. the Ginsanko Kagekiyo has a very concave secondary bevel, which makes for extremely thin edges and very high performance, but...
Is that Tony LeDuc's book, I spy? Those knifes look amazing.
If I kicked my wife's Keurig into the trash, I would have room for something like that... She'd kill me, though, and not just because of throwing her coffee maker away, but because she hates my...
I'm sure one could do the job, if one had a sufficient supply of legal pads and enough time. It wouldn't be the kind of endeavor that is ranked with the moon landing, though.
root vegetables often have grit in them, and grit can definitely deform a thin edge. leeks are a bad knife scratcher for me, even when i carefully and thoroughly clean them.
that makes little sense. to get 500 scratches out, one should use the same or coarser material, and then progress to higher, and evenly refinish the entire surface. using 800 grit is just going to...
The Carmel one closed down a few months ago. The original is always the best.
Indianapolis has Shapiro's. That makes it a great town, in and of itself.
i have a Mossberg in a closet near my kitchen, and it's the closet near the closest exit from my kitchen, so i'll cheat and say that. my cheap Chinese cleaver will be in my bag, though, as would my...
ah, but 38 Super 1911s are spiffy, and technically 9mm. :)
The flat edged/pointed spoon is what I use the most. I wouldn't rely on any wooden tool to last a life time, if it actually gets used, but they are cheap enough for it to not matter. I also use...
good luck, mate!
I do duck fairly often, and I'm going to do one for Thanksgiving this year. I usually do French preparations, but this year I'm going to try an April Bloomfield recipe (along with the roasted...
That's not an ugly knife at all.
I think scallops are the way to go. This is a recipe I do fairly often, but it doesn't scream "bistro" to me.
You just have to pay a little extra. Between paying for the saya and shipping, there isn't a ton of price difference, really, between ordering direct and from Jon.
Looking at it more closely, the butt of the handle is showing a bit of grain, which I hadn't noticed until looking at it. The sides are as they were. I'd say you're right, Jon. I wonder if the...
I bow to superior knowledge. Too bad I don't have access to a mass spectrometer anymore, though. :)
I've seen a quite a few of both, and I'm convinced that the one Nakaya shipped on my knife is stabilized, as there is just no change at all with prolonged, multiple wettings. It's also the same...
This era Mercedes tends to be maintenance heavy, so you might be giving your mechanic friend a real workout. :)
edge pro isn't going to properly sharpen single bevel knives.
yep. different handles, too: the Gesshin knives have burnt chestnut, whereas my carbon, from Nakaya-san directly, has a a stabilized ho wood handle. They are both nice handles.
I like this one.