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Type: Posts; User: The Anti-Chrysler

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  1. Replies
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    I carry a well tuned Colt 1911 in stainless. :-)

    I carry a well tuned Colt 1911 in stainless. :-)
  2. The point I'm trying to make (politely) is that...

    The point I'm trying to make (politely) is that if I were spending $370 for a gyuto (Takeda 270mm gyuto for example), I darn well shouldn't have to fix a thing. For nearly $400, I expect a turn-key...
  3. The two brands with problems specifically...

    The two brands with problems specifically mentioned here, Moritaka and Takeda, aren't inexpensive knives. I'm kind of reiterating here, but I would sure love to know ahead of time if I'm going to...
  4. A review from Dave is probably as credible as it...

    A review from Dave is probably as credible as it gets, as he handles and sharpens probably dozens of knives a day. Who better to find grind/profile/heat treat issues?Having to pay someone a couple of...
  5. I've always thought knife sets were kind of a...

    I've always thought knife sets were kind of a waste of $$. 90% of home food prep can be handled between a 8"-10" gyuto and a 4" paring knife. Throw in a decent bread knife, and a 6" santoku/nakiri/or...
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    Just wash 'em, dry 'em and put them on a magnetic...

    Just wash 'em, dry 'em and put them on a magnetic strip. I have three Fujis, got a smokin' deal on 'em (like best bang possible for my buck good deal), and love them.
    I never use a any kind of...
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    Last year I bought a Yaxell 165mm santoku in...

    Last year I bought a Yaxell 165mm santoku in aogami #2, and so far I love it. It's nice and thin, easy to sharpen to a wicked edge, and holds it's edge very well. It is considerably thinner and has...
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    In my kitchen, the paring knife is in my top...

    In my kitchen, the paring knife is in my top three most used knives. It's indispensible, IMO. I do, however, almost never use a petty.
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    Looks pretty nice from here.

    Looks pretty nice from here.
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    I don't think I've ever gotten a decent knife out...

    I don't think I've ever gotten a decent knife out of a thrift. A few decent utensils, but no knives.
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    I picked up all of my Shun/Kai products for...

    I picked up all of my Shun/Kai products for substantially below retail price. The only one I really no longer use is the Classic 8" chef's knife. The tip is too high for my liking. The Fuji line is...
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    They look like nice stones.

    They look like nice stones.
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    I made mine out of 3" wide leather belt material...

    I made mine out of 3" wide leather belt material glued to an oak board.
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    I'm no master sharpener by any means, and I can...

    I'm no master sharpener by any means, and I can get my blue #2 freaky sharp. I bought the three stone starter set from Dave Martell, and after the progression I finish up with a wood-backed leather...
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    I have a Santoku in Blue #2, kirouchi finish...

    I have a Santoku in Blue #2, kirouchi finish (Yaxell), and I love it. Easy to get wicked sharp, easy to keep sharp. I'm a little too po' for Mizuno, but they sure look like nice knives. Sure haven't...
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    Which one?

    Which one?
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    Sounds reasonable.

    Sounds reasonable.
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    My first Japanese knife was an 8" Shun classic...

    My first Japanese knife was an 8" Shun classic that I bought about 5 years ago. It's a nicely made knife, was stupid sharp out of the box, and I got it for substantially cheaper than retail. My only...
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    240+ mm is a pretty big starter knife, IMO. Both...

    240+ mm is a pretty big starter knife, IMO. Both in terms of handling and sharpening.
  20. Trim fat off steak? What the heck for? :D...

    Trim fat off steak? What the heck for? :D Seriously though, I use a honesuki or a paring knife if trimming individual steaks.
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    What is it? I don't see how a knife couldn't be...

    What is it? I don't see how a knife couldn't be reground into a smaller knife and continue being used.
  22. Man, it looked like it was used as a machete....

    Man, it looked like it was used as a machete. Yikes. The re-work is downright beautiful.
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    That's a heck of a collection!:doublethumbsup: I...

    That's a heck of a collection!:doublethumbsup:
    I haven't bought a knife in probably six months; I've run out of room to store any more.:(
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    That's too pretty to use.

    That's too pretty to use.
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    Wow! That's one puuurdy knife.

    Wow! That's one puuurdy knife.
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