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Type: Posts; User: deanb

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    Thanks. I think I'll go for this one.

    Thanks. I think I'll go for this one.
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    9 1/2" Miyabi Evolution Slicer

    I was just browsing and I ran across the 9 1/2" Miyabi slicer for $150 at Sur la Table. The SLT blurb says it's made of FC61 steel (I think it's AEB-l)at RHC 61 with rounded choil and spine. It...
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    I wish they would make a 12" version. I suppose...

    I wish they would make a 12" version. I suppose there wouldn't be a big demand for a 12" and I imagine there are problems with fabricating a chef's knife of that length. Still, I would buy a 12" ZK...
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    I hope you haven't pulled the trigger on the 8"...

    I hope you haven't pulled the trigger on the 8" yet. I would very much recommend the 10" instead. The 10" will do everything the 8" will do and more. This is a long term investment so a little...
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    How to remove deep patina?

    I bought a Zwilling Kramer 52100 10" Chef's knife soon after they came out. I thought I would try a forced patina so I soaked it in white vinegar for 45 minutes. I've since come to regret this...
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    WOW! Just WOW.

    WOW! Just WOW.
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    I think you'll be happy. What is the length of...

    I think you'll be happy. What is the length of your ZK 52100 chef's and what size of Essential are you thinking of getting. Just curious. I'm also curious about the cost in England.
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    If you're asking about the ZK Essential 10"...

    If you're asking about the ZK Essential 10" Chef's vs the 4"parer then I'd have to call it a draw. Both came with 10 degree bevels and are easy to keep very sharp. F&F are flawless on both and I...
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    Update: I've had the ZK Essential for a month or...

    Update: I've had the ZK Essential for a month or so now. It's had pretty heavy use (for a home cook) and the edge has held up amazingly well. An occasional stropping and the edge stays very sharp....
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    Overgrind on the heel is better than undergrind....

    Overgrind on the heel is better than undergrind. What a deal!
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    I've only had it for a few days but I'm...

    I've only had it for a few days but I'm impressed. At this price point ($250) I think it's a steal. It performs as well or better than any other knife I own.
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    The chef's grind is slightly convex near the...

    The chef's grind is slightly convex near the spine and edge and fairly flat in between. Don't know about the whole line.
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    I forgot to mention that the chef's knife came...

    I forgot to mention that the chef's knife came with bevels set at slightly less than 10 degrees per side.
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    Not quite although the distal taper on the tang...

    Not quite although the distal taper on the tang is more pronounced on the Essential. Both are great cutters.
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    Zwilling Kramer Essential

    Got the 10" chef's knife and 4" parer a couple days ago. The chef's knife came with a very small burr but was easily sharpened. Took a very nice edge. We'll see how long it lasts. F&F is...
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    I can't help myself. I ordered the 10" chef's...

    I can't help myself. I ordered the 10" chef's and the 4" parer, should be here by Thursday. Even if it is AEB-l the heat treat has to be good. I think Zwilling got it right with their Kramer 52100...
  17. Thread: Which sabatier?

    by deanb
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    I think he meant CrO2, chromium oxide. It's used...

    I think he meant CrO2, chromium oxide. It's used to "load" strops
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    New Kramer Auction

    Just got an email from Bob Kramer announcing an auction that ends on Wednesday at 11:00 A.M. The knife is a 10" chef's in Pulsar Mosaic Damascus with a snake wood handle. Man, I sure wish I could...
  19. 270 is best for me. 240 isn't quite long enough...

    270 is best for me. 240 isn't quite long enough and 300 seems a little too long. I'm a home cook too and I have way more knives than I need but I justify it by "it's my hobby". I have 270 gyutos...
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    I also have the 10" version, bought it right...

    I also have the 10" version, bought it right after they came out. No complaints here. Great knife.
  21. I won't sell any of my knives unless someday I...

    I won't sell any of my knives unless someday I become really desperate, but even then I would never sell my Bob Kramer 9" chef's in 52100.
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    That didn't last long. They're already sold out.

    That didn't last long. They're already sold out.
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    Just wondering what I said that makes me a fool?

    Just wondering what I said that makes me a fool?
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    Bob Kramer owners: how do compare?

    I bought a Kramer 9" chef's knive in 52100 a few years ago. Since then I've continued to add to my collection but nothing comes close to the Kramer except maybe the Zwilling Kramer. Just wondering...
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    Shun Kramer. It's scalloped instead of serrated...

    Shun Kramer. It's scalloped instead of serrated so it's easier to sharpen, although it doesn't need sharpening very often. 10" blade length is nice. Long story short, it's the best breadknife...
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