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Type: Posts; User: Lizzardborn

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  1. Replies
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    Didn't say more money - just that they are...

    Didn't say more money - just that they are segment more easily extorted because these are tools of the trade for them.
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    1,242

    Simple segmentation. People that make their...

    Simple segmentation.

    People that make their income from cooking and enthusiasts will want 240. The not enthusiasts and gift knifes will want something that peaks at 210. So you make the segment...
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    You mean without heat treatment probably. Because...

    You mean without heat treatment probably. Because it is impossible to cut from flat sheet and not remove stock at least for the tip.
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    527

    The link from previous topic. ...

    The link from previous topic.

    http://www.cashenblades.com/images/articles/lowdown.html (credits to MATS40)

    The topic

    http://www.kitchenknifeforums.com/showthread.php/18662-Kramer-Evolution
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    Go on. And post a performance review :)

    Go on. And post a performance review :)
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    388

    Can you give more info on that method, if it is...

    Can you give more info on that method, if it is not copyrighted of course.
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    412

    I tried that in pressure cooker. Elevated...

    I tried that in pressure cooker. Elevated container inside the pressurized chamber. Turned out way better than my non-existent skill will suggest.
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    974

    As long as angle assisted, powered tools go this...

    As long as angle assisted, powered tools go this is not as bad.

    But if you go that way - just rig simple system using standard whetstone.
  9. Replies
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    388

    http://www.kitchenknifeforums.com/showthread.php/5...

    http://www.kitchenknifeforums.com/showthread.php/5656-Asymmetry-%E2%80%93-The-REAL-DEAL
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    Consumer perspective here: Going to a sushi...

    Consumer perspective here:

    Going to a sushi bar with shellfish allergy is stupid. Demanding the kitchen to be put on hold for one hour just for you - and put all other customers at a disadvantage...
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    3. A lot - my Carbonext was left by my roommate...

    3. A lot - my Carbonext was left by my roommate overnight after cutting lemon unwashed. The lemon juice was grey in the morning and the knife had while milk-ish patina.

    2. Not sure if these...
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    Take a look at induction hobs - they are safer...

    Take a look at induction hobs - they are safer and slightly more idiot proof than the rest. But you need cast iron or steel/steel clad cookwhere.
  13. http://www.kitchenknifeforums.com/showthread.php/4...

    http://www.kitchenknifeforums.com/showthread.php/4372-First-Board!?p=272016&viewfull=1#post272016

    Same. Yeah on water bath, but maximize wax's surface area somehow (it is hard to clean from knife...
  14. Stealing Penascola's proprietary recipe for...

    Stealing Penascola's proprietary recipe for wax/oil blend - my board was reborn. It is much better than pure oil.

    After spraying some water with a dispenser after waxing - you could see hundred...
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    The problem is that there are some very polished...

    The problem is that there are some very polished areas on the face of the knife, where I have applied too much pressure at too low angle, too high on the bevel. As if having faux bevel above the...
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    208

    Carbonext will be my practice knife. It is not...

    Carbonext will be my practice knife. It is not very reactive. But that is a extremely good idea.
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    If you would not eat some stuff raw, you...

    If you would not eat some stuff raw, you shouldn't cut it on your general board IMO. I think that all raw meat should be treated as contaminated unless it is cured/smoked. I think that during...
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    Fast finish on a knife.

    I decided to learn to sharpen properly, and I think of using the technique Korin_Mari said - creating and edge and crushing it, rinse, repeat. Because I still wobble a lot the knife is in terrible...
  19. Looks nice. Also Winnie the Pooh for the polished...

    Looks nice. Also Winnie the Pooh for the polished shot. Win.
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    It seems that she is not the only one. He saws...

    It seems that she is not the only one. He saws trough the meat at the 3:59. I suppose if he bankrupts, career in sushi making is out of the question.

    ...
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    Fill this questionnaire so the community will be...

    Fill this questionnaire so the community will be able to help you better


    http://www.kitchenknifeforums.com/showthread.php/12791-The-quot-Which-Knife-Should-I-Buy-quot-Questionnaire-v2
  22. Thin, light, sharp, 240 and slightly reactive -...

    Thin, light, sharp, 240 and slightly reactive - Gessin Ginga in white 2 or in stainless for no reaction. Also a looker.
    ...
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    Isn't this what you have to do if you want to...

    Isn't this what you have to do if you want to convert your knife from 50/50 to 70/30 - and is there any point in doing that?
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    https://www.youtube.com/watch?v=CXLaE1JvQ94 ...

    https://www.youtube.com/watch?v=CXLaE1JvQ94

    Probably skill.
  25. Hmm - just by the amount of ads on that lights a...

    Hmm - just by the amount of ads on that lights a lot of warnings. Also I remember seeing him in the knuckleheads tread.
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