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Type: Posts; User: Timthebeaver

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    What is your point?

    What is your point?
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    I have both the Eden stones and the Naniwa SS I...

    I have both the Eden stones and the Naniwa SS I mentioned. Both are perfectly adequate tools for sharpening kitchen knives for their intended purpose. The Naniwa is better though, no argument there....
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    Very good point. The Hiromotos are excellent...

    Very good point.

    The Hiromotos are excellent knives, and are very keenly priced.

    For me, the Yoshikane is (still) right at the top of the tree in terms of price/performance.
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    Eden 240/800 and 2000/5000 combos are inexpensive...

    Eden 240/800 and 2000/5000 combos are inexpensive and will serve you well. Or push the boat out and get the Naniwa 800/5000. Technique is far more important than tools.
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    If you are after a santoku i would seriously...

    If you are after a santoku i would seriously consider:

    http://epicedge.com/shopexd.asp?id=91653.

    An 8.25" gyuto is $220.

    Distinctive look, excellent steel and great geometry.
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    edit: double post

    edit: double post
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    Define "real"? - it's not a damascus blade, it's...

    Define "real"? - it's not a damascus blade, it's an edge of hard steel in a soft layered stainless steel jacket.

    The Blazen is a step up.

    If you want the absolute best performance, forget the...
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    No, you can't. There are relatively few custom...

    No, you can't. There are relatively few custom makers that make knives that can keep up with e.g. a <insert any number of $200 dollar "mass-produced" gyutos from respected Japanese companies/makers...
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    Mizuno Tanrenjo makes a Swedish stainless layzor....

    Mizuno Tanrenjo makes a Swedish stainless layzor. Used to be quite pricy, but others have got more expensive while they have stayed the same price. Will also make to custom length (or at least would...
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    Flavour of the month around 8 years ago. One of...

    Flavour of the month around 8 years ago. One of the first makers to be "discovered". A hefty gyuto, excellent geometry, tough, highly regarded aogami #2 hagane , reactive soft iron cladding. Kurouchi...
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    With a high end steel like VG10, "chippy" is a...

    With a high end steel like VG10, "chippy" is a function of poor sharpening and/or technique.

    Heat treat is of course important. VG10's main problem is its popularity - its not esoteric enough for...
  12. Yoshikane are top class. Their suji has more...

    Yoshikane are top class. Their suji has more blade height than the Sakai knives, and more heft/stiffness. SKD/SLD tool steel is tough stuff. I've only read good things about the V2S carbon line as...
  13. Fwiw, Yoshikane wa-handled knives are measured...

    Fwiw, Yoshikane wa-handled knives are measured from heel to tip. A 270 will be c. 270mm on the edge, closer to 290mm handle to tip - a pretty big knife.

    I honestly can't see the advantage over a...
  14. There's plenty of craftsmanship in a Yoshikane....

    There's plenty of craftsmanship in a Yoshikane. The geometry is nothing short of excellent (on the two that I have owned). "Cutting performance" has everything to do with geometry and very little to...
  15. Btw, "easy to sharpen" and "outstanding edge...

    Btw, "easy to sharpen" and "outstanding edge retention" are somewhat incongruous. That said, you shouldn't have too much trouble with the knives above, they're just not quite as simple as good carbon.
  16. http://epicedge.com/shopexd.asp?id=85678 is not a...

    http://epicedge.com/shopexd.asp?id=85678 is not a fashionable knife (any more) but it's a beast.

    http://www.japanesechefsknife.com/RyusenBlazenSeries is a solid western-handled option.
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    This petty at EE is taller than most, and...

    This petty at EE is taller than most, and satisfies many of your criteria.

    http://www.epicedge.com/shopexd.asp?id=90555
  18. http://s74.photobucket.com/user/kcma_2nd/media/foo...

    http://s74.photobucket.com/user/kcma_2nd/media/food/knives/knife%20cuts/P1010321_converted.mp4.html
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    Scissor making in Sheffield

    http://www.bbc.co.uk/news/magazine-28581597
  20. This style of butcher knife is the most common in...

    This style of butcher knife is the most common in Argentina, iirc.
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    I believe Takeda does offer single bevel (or at...

    I believe Takeda does offer single bevel (or at least he used to), although they look very different to the "normal" kurouchi Takedas iirc, with a typical polished/kasumi finish. Drop him an e-mail,...
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    Nashiji (white #1) is his cheapest line, then...

    Nashiji (white #1) is his cheapest line, then Maboroshi (white #1), then Denka (blue super). He also makes some kasumi and kurouchi knives iirc.
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    I had a Nashiji (White #1) 240 gyuto, which was a...

    I had a Nashiji (White #1) 240 gyuto, which was a reasonable knife for the $230 i paid for it. Core steel is excellent, stainless cladding a bonus. Rustic fit and finish was not a problem for me....
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    Anyone who has a life-threatening shellfish...

    Anyone who has a life-threatening shellfish allergy who goes out to eat at a sushi bar is an idiot, or has a mild or "fashionable" allergy.
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    I remember there being some discussion about...

    I remember there being some discussion about whether the wide bevel was cosmetic or not. The "new" version certainly looks different from the old Hontanren knives (most notably popularised by...
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