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  1. Thread: Slicing technique

    by kpnv
    Replies
    34
    Views
    1,492

    pounding was the traditional way i think. it...

    pounding was the traditional way i think. it seems a little primitive, maybe but it does produce a particular texture. theory's method sounds like the one most restaurants would use nowadays. we do a...
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    10
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    829

    you get what you pay for sometimes. ask for a...

    you get what you pay for sometimes. ask for a refund or maybe an exchange.
  3. Replies
    31
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    1,842

    it's much easier to find carbon ones. 270mm...

    it's much easier to find carbon ones. 270mm should be good enough for someone dipping their toes. stainless yanagi cost more and they're typically ginsanko anyway, nothing fancy. i'll take the ease...
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    974

    i used an a type gyuto and petty at work for 2...

    i used an a type gyuto and petty at work for 2 years or so. still use em occasionally. it's semi stainless steel. for the money, it's decent to good in most respects, sharpenability, sharpness, edge...
  5. Replies
    32
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    1,937

    with regard to stones, if it needs soaking, it's...

    with regard to stones, if it needs soaking, it's usually the whole stone. it wouldn't make sense to make a combo stone with half soaker half splasher. also, for some stones, it's ok to permasoak but...
  6. Thread: Going to Japan

    by kpnv
    Replies
    5
    Views
    368

    it really depends on what worth it is to you. for...

    it really depends on what worth it is to you. for some, it includes the chance to check out some knives in person or pick out "their" knife. for others, there's a certain romantic idea of buying a...
  7. The Decorative Art Of Japanese Food Carving...

    The Decorative Art Of Japanese Food Carving. I also wouldn't bother trying to tourne with an usuba. Seems a little difficult to me. Typical length for an usuba is 180mm or 210mm. 210mm is definitely...
  8. 330mate does too

    330mate does too
  9. Replies
    12
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    650

    also check if your heel is too high from poor...

    also check if your heel is too high from poor sharpening.
  10. Replies
    15
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    775

    i don't get dead flat profiles on stuff other...

    i don't get dead flat profiles on stuff other than chinese duck slicers, japanese usuba and takohiki. why would you prefer a dead flat profile on any knife for chopping? i'm not saying a mezzaluna of...
  11. Replies
    14
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    928

    i can't really recommend a single bevel knife to...

    i can't really recommend a single bevel knife to someone who doesn't sound too experienced with knives and i also can't recommend a takohiki either because it tends to be more uncommon, more...
  12. quite frankly, unless you sharpen and use these...

    quite frankly, unless you sharpen and use these knives for a period of time, you'll never get to know them properly. it's kinda like looking at a girl and dismissing her entirely because her friend...
  13. Replies
    12
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    647

    i roast chooks thomas keller style since like 10...

    i roast chooks thomas keller style since like 10 years ago. season generously, chuck it in at full blast (250/260 celsius or about 500 f) and it takes 50 mins to 1hr 10mins depending on the size of...
  14. dibs on the $300 dt itk. i'll take 2.

    dibs on the $300 dt itk. i'll take 2.
  15. Replies
    9
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    472

    wrt banjo im just saying that a clad knife...

    wrt banjo

    im just saying that a clad knife with softer cladding versus a honyaki knife without any cladding is easier to sharpen. and i didn't mean 60. i meant 63/64/65 or whatever a honyaki knife...
  16. Replies
    9
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    472

    i've got 3 knives in white steel. they're all...

    i've got 3 knives in white steel. they're all easy to sharpen and easy to get super sharp. i also think the fact that they're clad knives with softer iron cladding makes them easy to sharpen too. the...
  17. Thread: Levels of Shigs?

    by kpnv
    Replies
    21
    Views
    1,774

    it's 3 really. kurouchi, kasumi and kitaeji. it's...

    it's 3 really. kurouchi, kasumi and kitaeji. it's really down to the finishes. rustic, misty polished and damascus.
  18. Replies
    38
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    2,154

    another masamoto gyuto like a hc or vg is...

    another masamoto gyuto like a hc or vg is probably about the same if i'm not wrong. you just don't get the wa handle.
  19. Replies
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    940

    i own an a atype 180 petty. i use it on the board...

    i own an a atype 180 petty. i use it on the board all the time. it's just like any other petty on the board. that said, i don't recommend an atype. it's not the most attractive blade since it isn't...
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    597

    #1. if you cut any meat at all, i wouldn't...

    #1. if you cut any meat at all, i wouldn't recommend a nakiri. i would recommend a chef's knife/gyuto (same thing) or a santoku if you prefer how it looks.

    #2. don't get a carbon knife. you're not...
  21. Replies
    32
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    1,963

    i had a tojiro gyuto in the same series. horribly...

    i had a tojiro gyuto in the same series. horribly reactive at first but after a bit of use, it settles down. the kurouchi finish comes off really easily and it is probably the most reactive knife...
  22. Replies
    43
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    2,698

    1. keep knife sharp 2. use less force

    1. keep knife sharp
    2. use less force
  23. Replies
    21
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    1,303

    carbon sabatier maybe?

    carbon sabatier maybe?
  24. Replies
    23
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    1,606

    if you frequent kkf and think that heiji's...

    if you frequent kkf and think that heiji's trendier than kato or vice versa, you're spoilt by the information that guys like jon and maksim have delivered to this community. i didn't see any store...
  25. Thread: Blue patina

    by kpnv
    Replies
    25
    Views
    1,467

    japanese chefs use baking soda to clean their...

    japanese chefs use baking soda to clean their knives at the end of a shift. the radish, usually the ends or peel is used as a scrubber just because it's there and it's gentle. after it's cleaned...
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