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  1. Thread: Shigefusa Vs.

    by perneto
    Replies
    7
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    615

    Do you take any special precautions when using...

    Do you take any special precautions when using your Shigefusa to kill and split lobsters? I love mine, but I would never think of putting it through a shell; maybe I am too careful?
  2. Carbonext honesuki: poor edge retention. Deburring issue?

    I read good things here about edge retention of the Carbonexts, but I'm not so impressed with that of my honesuki; it seems on par with or slightly worse than my Tojiro DP gyuto.

    I suspect I'm...
  3. Replies
    21
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    3,122

    What do you guys think about the size? I'm...

    What do you guys think about the size? I'm considering a first deba (home cook) and wondering whether to go 165 or 180mm.
  4. Replies
    2
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    237

    About 20. I kind of ruled out normal blocks...

    About 20. I kind of ruled out normal blocks because they don't usually have enough gyuto-size slots, but perhaps you have some to recommend?

    I also have a fairly narrow bit of counter space I can...
  5. Do you know of any good mukimono books in English...

    Do you know of any good mukimono books in English (or French)? I have "Japanese Kitchen Knives: Essential Techniques and Recipes" which is very good, but doesn't cover too many of the decorative...
  6. Replies
    2
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    237

    Vertical knife rack options?

    Hi all,

    I'm looking into knife storage options, and this seems quite nice:
    http://www.amazon.com/Schmidt-Brothers-Cutlery-SCIDBSS-Downtown/dp/B00683IOCY/

    Unfortunately it's only 10 inches...
  7. Replies
    23
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    1,225

    Richmond knives have a poor reputation here...

    Richmond knives have a poor reputation here because of this sort of issues. I understand that they happen with other makers too, just not so often or so severely.
  8. Replies
    39
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    1,534

    Has anyone tried the cryosearing method from...

    Has anyone tried the cryosearing method from Modernist Cuisine?

    It uses a block of dry ice to half freeze the skin side, ensuring fat can be rendered for a long time without cooking the meat.
  9. Replies
    219
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    6,361

    Welcome from Switzerland! I'm in!

    Welcome from Switzerland! I'm in!
  10. Replies
    2
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    417

    Anyone knows? I'm also interested in their...

    Anyone knows? I'm also interested in their stainless (for a petty).
  11. Replies
    9
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    443

    But then, why use the synthetic natural before at...

    But then, why use the synthetic natural before at all, if that one is indeed finer grit?
  12. Replies
    9
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    443

    That was very interesting, and more manageable...

    That was very interesting, and more manageable than the last 2.5h one. Thanks !

    What did you do/use to make the Fowler look pretty again after thinning it out? I know you said that's not...
  13. Thread: Skype Lessons

    by perneto
    Replies
    6
    Views
    480

    Sounds great! I know I could use some instruction.

    Sounds great! I know I could use some instruction.
  14. Replies
    38
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    2,256

    No rush, just wanted to let you know.

    No rush, just wanted to let you know.
  15. Replies
    38
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    2,256

    Not sure what your plans are about the...

    Not sure what your plans are about the hover-over-items feature, but if it stays, it would be better to make the whole highlighted square area clickable. At the moment only the text is clickable,...
  16. Replies
    38
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    2,256

    Remember to test the website with a smartphone...

    Remember to test the website with a smartphone too.

    The About Japanese Knives page has a few issues :
    - big block of references in the middle of the normal text on the left
    - text seems cut:...
  17. Replies
    13
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    329

    Hello from Zurich!

    Hello from Zurich!
  18. +1 for a downloadable version.

    +1 for a downloadable version.
  19. Replies
    24
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    1,244

    Thanks, that's reassuring, I thought I was doing...

    Thanks, that's reassuring, I thought I was doing something wrong.

    So you're not planning on sharing anything about the magic part? :)
  20. Replies
    24
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    1,244

    So, I shouldn't be surprised if I start polishing...

    So, I shouldn't be surprised if I start polishing a bevel and notice my stone is hitting the top and bottom of the bevel (leaving out the edge as expected), but not the middle, even though the knife...
  21. Replies
    24
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    1,244

    How do the makers manage to send them out with a...

    How do the makers manage to send them out with a kasumi finish without flattening the bevels?
  22. Replies
    22
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    1,973

    Do you sharpen before or after polishing? If...

    Do you sharpen before or after polishing? If before, I'd be afraid of ruining the edge, if after, I'd worry about making new scratches...
  23. Replies
    12
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    865

    Thanks for all the replies. Could you tell me...

    Thanks for all the replies. Could you tell me more on why it's good to bring up a synthetic finish to a high level before switching to a natural finishing stone?
  24. Replies
    12
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    865

    Jon, would you also recommend a 6k stone before...

    Jon, would you also recommend a 6k stone before the Takashima?

    How about your synthetic aoto?

    If I do get a 6k, I'd probably end up using that as a finisher for most knives, and use the...
  25. Replies
    12
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    865

    JNS 800 before Takashima?

    Hi Maksim,

    I have a Takashima finishing stone from JKI, which I currently use after my Bester 1200 in regular sharpening (not wide-bevels). I'm considering replacing the Bester 1200 with your JNS...
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