Quantcast
Search Results - Kitchen Knife Forums

Search:

Type: Posts; User: Chefdog

Page 1 of 20 1 2 3 4

Search: Search took 0.03 seconds.

  1. After a good bit of buying and selling oveR the...

    After a good bit of buying and selling oveR the last couple years i now only own western handled knives. Something about wa-handles knives doesn't work for me.

    BUT, I did very briefly take...
  2. Replies
    9
    Views
    821

    Here's another recommendation for CarboNext. I...

    Here's another recommendation for CarboNext. I bought the 300mm several months ago and am very happy with it. I also strongly suggest you go for the 300 over the 270, the extra little bit makes for...
  3. Replies
    13
    Views
    2,000

    Did anyone else cry a little bit when he ran that...

    Did anyone else cry a little bit when he ran that beautiful oyster under the faucet???

    I will definitely try this method though, thanks for the videos Jon.
  4. Replies
    44
    Views
    5,553

    Thanks. Off to find some stuff to sell...

    Thanks. Off to find some stuff to sell...
  5. Replies
    44
    Views
    5,553

    Jon, When is the cutoff time for ordering one of...

    Jon,
    When is the cutoff time for ordering one of the sets?
  6. Replies
    33
    Views
    2,012

    Is it a German/French knife with a full bolster?

    Is it a German/French knife with a full bolster?
  7. Replies
    69
    Views
    4,760

    Poll: Jon, Could you give us an idea of how these...

    Jon,
    Could you give us an idea of how these compare to your 600/6K? Just a brief idea of what one could expect. Hard/soft, feel, relative cutting speed, lifespan etc.
    I'm sure I'm not the only one...
  8. Replies
    69
    Views
    4,760

    Poll: Sorry if I missed it, but do they cut at the same...

    Sorry if I missed it, but do they cut at the same rate throughout their life and just get smaller like a regular synthetic stone? Or do they start to cut more slowly as they wear like a DMT plate?
    ...
  9. Replies
    19
    Views
    1,056

    I think you'd be better off with a ceramic...

    I think you'd be better off with a ceramic "steel" for maintanence, and just have someone sharpen it professionally when needed. That would be a much better way to keep your masamoto's edge feeling...
  10. Replies
    69
    Views
    4,760

    Poll: Sounds intriguing. I really liked the edge I got...

    Sounds intriguing. I really liked the edge I got from an extra-extra fine DMT plate, but not the deep scratching and rough looking finish. I would probably give these a shot based on Jon's enthusiasm...
  11. Replies
    173
    Views
    36,450

    Yes he did! And the DHL Express can't move fast...

    Yes he did! And the DHL Express can't move fast enough to bring it to me!
  12. Thread: Value Added

    by Chefdog
    Replies
    50
    Views
    2,816

    Ill happily pay more for the peace of mind I get...

    Ill happily pay more for the peace of mind I get knowing that there's a person I can talk to who cares about the product they sell, and cares that the person buying it is satisfied with the purchase....
  13. Replies
    421
    Views
    43,488

    Yup. Perfect fit for this scenario, and a good...

    Yup.
    Perfect fit for this scenario, and a good value.
    http://www.japanesechefsknife.com/TenmiJyurakuSeries.html#AogamiSuper
  14. Replies
    20
    Views
    1,749

    Boy oh boy, I sure got that one wrong!

    Boy oh boy, I sure got that one wrong!
  15. Replies
    71
    Views
    10,305

    I was able to pick up the last one of the...

    I was able to pick up the last one of the westerns from Maxim, and I'm stoked to get ahold of it. You guys are such enablers, it's awesome!!!
  16. Thread: Footwear Poll

    by Chefdog
    Replies
    190
    Views
    15,875

    Are the inside of those Alton's the same as a...

    Are the inside of those Alton's the same as a regular Birkenstock? Or is there any cushion? I think I'm developing a heel spur, and while I love my London's, that Birki footbed is not very forgiving....
  17. Replies
    1,088
    Views
    82,827

    Oh dear god! There aren't enough bytes on the...

    Oh dear god! There aren't enough bytes on the interwebs to begin listing everything wrong with that video. She should be embarrassed to call herself a chef. I expect my students to surpass that level...
  18. Replies
    20
    Views
    1,749

    What are the differences, if you don't mind?

    What are the differences, if you don't mind?
  19. Replies
    1,088
    Views
    82,827

    That is the most painful thing i have ever seen. ...

    That is the most painful thing i have ever seen. It took less than a minute and a half before I attempted to electrocute myself with the toaster to make her go away forever...
  20. Replies
    20
    Views
    1,749

    Jon, Isn't this a type of "katsuo bocho," used...

    Jon,
    Isn't this a type of "katsuo bocho," used for processing bonito or skipjack as a first step in the production of katsuobushi?
  21. Replies
    670
    Views
    68,337

    Winner. The Internet is now closed.

    Winner. The Internet is now closed.
  22. Replies
    670
    Views
    68,337

    Holy sh*+!! If I'd had one of those padlocks in...

    Holy sh*+!! If I'd had one of those padlocks in high school, the cops would still be trying to get into my locker...
  23. Replies
    62
    Views
    4,264

    Ok, that makes sense.

    Ok, that makes sense.
  24. Replies
    62
    Views
    4,264

    Just to clarify, are you saying the 6K leaves a...

    Just to clarify, are you saying the 6K leaves a touch more bite??
  25. I find the tojiro (the only one I have used) to...

    I find the tojiro (the only one I have used) to work very well for crusty breads, with less tearing than you may get from a conventional serrated edge. Picture dragging the blade through a really...
Results 1 to 25 of 500
Page 1 of 20 1 2 3 4