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Type: Posts; User: jaybett

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  1. Replies
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    When I started sharpening, there was so many...

    When I started sharpening, there was so many things to consider, that it was a bit much at times. Anything that helped with the learning curve was appreciated. Stones with good feed back. Carbon...
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    I've gone up to a 300mm gyuto and back down to a...

    I've gone up to a 300mm gyuto and back down to a 180mm santoku. It's been fun trying different types of knifes and sizes, seeing which one works best for a specific task.

    Jay
  3. The more you are able to identify your needs in...

    The more you are able to identify your needs in the kitchen, the easier it will be to pick out your next knife. It sounds like the nakiri is working for you. The next step would be a cleaver. While...
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    If it was from the HD line. Jay

    If it was from the HD line.

    Jay
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    It's not so much about time, as it is check the...

    It's not so much about time, as it is check the edge, recheck it, and check again. A good amount of metal can be removed in a surprisingly short time. I'll do four or five strokes and check the edge....
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    1,690

    A lie, is when somebody has information, has...

    A lie, is when somebody has information, has information about a situation and purposely chooses to misrepresent it. Since you are accusing Dave of telling a lie, then you would have to show that...
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    1,725

    Honyaki generally speaking should be able to take...

    Honyaki generally speaking should be able to take a keener edge and maintain it longer then other knifes. That performance comes with a price, usually Honyaki is a harder knife, which makes it more...
  8. It's been awhile since we have had a post about...

    It's been awhile since we have had a post about cleavers.

    A word of caution, the cleavers your are asking about are approximately 220 x 120. They could be significantly bigger then your current...
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    The Santoku with its relatively flat edge, is...

    The Santoku with its relatively flat edge, is good at chopping. The height of the blade makes it easy to guide through food. Plus it helps clear the board. The knock on a Santoku is the lack of a...
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    Every sharpener has their own technique, to...

    Every sharpener has their own technique, to create a kasumi finish, while they will share general information, the specifics are usually kept confidential. Dave a vendor on this site, uses the King...
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    The hard work paid off. The store looks really...

    The hard work paid off. The store looks really nice. Congratulations!

    Jay
  12. Replies
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    Once you've experienced a Thermapen, its hard to...

    Once you've experienced a Thermapen, its hard to use anything else. It's an indispensable item in my kitchen. Ironic on a forum, where hundreds of dollars are spent on knives, that people would...
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    Out of curiosity, to the original poster, what...

    Out of curiosity, to the original poster, what were you hoping would be the end result of posting your complaint on the forum?

    Jay
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    It's a house brand knife. Nothing wrong with that...

    It's a house brand knife. Nothing wrong with that most vendors have their own house brand, which are sold more on the reputation of the vendor, instead of the maker. In this case the reputation of...
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    How comfortable would you be taking care of any...

    How comfortable would you be taking care of any problems that might arise? Shipping knives to Japan and back gets expensive quickly. Unless shipping costs or import duty fees are prohibitive, I'd...
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    I picked up an asymetric double bevel, for an...

    I picked up an asymetric double bevel, for an edge less prone to chipping, but would be close to a single bevel edge, in sharpness.

    Jay
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    Of my cleavers, the one with the best edge...

    Of my cleavers, the one with the best edge retention is Mizuno. It's not the easiest to sharpen, but once it has an edge it will hold it for a long time.

    The Sugimoto is the best all around...
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    Welcome to KKF. Heck of a nice way to introduce...

    Welcome to KKF. Heck of a nice way to introduce yourself.

    I'm in.

    Jay
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    I was fortunate enough to be around the forum,...

    I was fortunate enough to be around the forum, when he was one of the moderators. While his work rightly gets a lot of attention. He was a great moderator. Willing to freely share his vast knowledge...
  20. While the length between a 240mm and 270mm is...

    While the length between a 240mm and 270mm is only an inch, there is a noticeable difference in square inches. A larger knife is going to have a longer flat or sweet spot, and be heavier, which makes...
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    There was an old axiom, that more stones lessened...

    There was an old axiom, that more stones lessened the time and effort to prepare an edge for the next grit level. But more stones increased the chance to screw up.

    Sharpening styles come and go. A...
  22. It's more then just falling through food. A...

    It's more then just falling through food. A heavier knife gives a finer sense of control over the side to side movement of the blade. Which is different from a knife being nimble. When trying to cut...
  23. A few years ago I picked up a Tadatsuna Inox...

    A few years ago I picked up a Tadatsuna Inox 300mm gyuto. At the time the forum was going through a carbon purity movement, and 300mm was not a popular size. So I got a great deal on the knife.
    ...
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    DC aka DwarvenChef did a review of this knife on...

    DC aka DwarvenChef did a review of this knife on the old ITK forum.

    Jay
  25. My absolute essential is a Thermapen, followed by...

    My absolute essential is a Thermapen, followed by a scale with a tare function.

    Jay
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