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Type: Posts; User: mikemac

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  1. Replies
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    Can it possibly take more than 10-15 seconds per...

    Can it possibly take more than 10-15 seconds per side to Sharpie a bevel? Also, comparing the reactivity of my Ichi TKC to my Watanabe, I'm not sure Ferric acid and the CarboNext is going to be your...
  2. My Bamix survived my 1st wife, several GF's,...

    My Bamix survived my 1st wife, several GF's, second wife and 3 kids. Not sure of the exact time frame, but in excess of 25 years
  3. Replies
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    2,472

    In my personal experience (2 x Carter, 4 x...

    In my personal experience (2 x Carter, 4 x Takeda), Carter pulled a knife from final QC inspection, refused to sell it as agreed, returned my funds and put me on the top of the list for a custom of...
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    1,005

    YES Weather its the APEX version (10 deg) or the...

    YES
    Weather its the APEX version (10 deg) or the PRO version (6 deg), its low enough for thinning....UNLESS you are the person who wants to thin at 4 deg and sharpen at 6 deg, then this probably...
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    995

    Personally, i think you'll have better, more...

    Personally, i think you'll have better, more consistent results by 'slicing' into hard felt / cork / soft wood (i.e cheap takeout chopsticks or wooden kitchen spoon) / rolled up kitchen towel....
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    I 'free-handed' for years and consider myself...

    I 'free-handed' for years and consider myself 'ok-ish'. Then I got an EP, and then went back to free-hand....and by "Japanese knives" I hope you mean gyuto and suji, not deba and yanagi...i.e. we're...
  7. Thread: Deba question

    by mikemac
    Replies
    22
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    1,038

    FWIW, a western deba is going to be more of a...

    FWIW, a western deba is going to be more of a beast than a traditional euro chef, and is supposed to be the heavy duty workhorse in a double beveled kitchen.

    DannyNYC - thinking about what you're...
  8. Thread: Bread knife?

    by mikemac
    Replies
    35
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    2,021

    I've used a Forschner for years, sharpened it a...

    I've used a Forschner for years, sharpened it a few times, and just can't find a good reason to spend $$'s on a replacement....yet.
  9. If I could return the Messi with no harm/no foul,...

    If I could return the Messi with no harm/no foul, I would

    There are a couple of excellent value knives I'd replace it with....Hiro G3, Hiro AS, the JCK CarbonNext, some others I'm sure.
    I'd also...
  10. Thread: Value question

    by mikemac
    Replies
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    1,332

    I'm stuck on this being a "value question" coming...

    I'm stuck on this being a "value question" coming from a retail storefront in Beverly Hills...?
  11. This is how I remember things....Back in the day...

    This is how I remember things....Back in the day there were 2 bladesmiths producing country or village style knives...useful, rustic, high on value, low on 'bling' (the word didn't even exist then)....
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    Here in So Cal they've had the Tri tip for...

    Here in So Cal they've had the Tri tip for awhile....it's pretty good, and it's Tri-Tip
    I like Guy, and I like triple D....highlighting local places you actually have a shot at eating real food at...
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    1,957

    ....or are they NOT lacquered? Both of my CCK's...

    ....or are they NOT lacquered? Both of my CCK's see pretty regu;lar use, one is a daily chopper, and I can just now see the lacquer starting to wear/scrub off...?
  14. Nothing, you are on a learning curve....? Is...

    Nothing, you are on a learning curve....?

    Is this the Takeda that made a return trip for thinning?
    So far we have 'mag strip', 'cutting or chopping technique', and 'sharpening technique' (i.e....
  15. If using a home range (E or G), or the side...

    If using a home range (E or G), or the side burner on your grill, start with quantities for 1. It's OK to let the food sit when first added to a smokin hot pan, same principal as using a skillet.
    To...
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    A lot of good suggestions, AND the first thing...

    A lot of good suggestions, AND the first thing I'd suggest is to add the Magic Marker trick and see where you ARE hitting....also, FWIW, I've had 2 King combo stones, and for me, on both of them, the...
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    Nah...go for the replacement...fast

    Nah...go for the replacement...fast
  18. Replies
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    I haven't been a fan of Takeda for a few years,...

    I haven't been a fan of Takeda for a few years, but thats because of issues besides the cutting edge - the edges have always been amazing. Sounds like he's getting to big for himself, and you got one...
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    Boomchaka... is right. Usually 'carnitas' spends...

    Boomchaka... is right. Usually 'carnitas' spends at least part of its cook time in contact with hot oil, especially lard. But as you move further south and east (in Mexico/Central America/Carribean)...
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    not direct comparisons, but I've owned & used for...

    not direct comparisons, but I've owned & used for a few years: Misono Sweden Steel Gyuto (Dragon), Boning knife, Hiro AS suji & Hiro G3 Gyuto...among others.

    G3

    F & F on mine is equal to or...
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    Gyutos tend to have a flatter profile, more...

    Gyutos tend to have a flatter profile, more French style than German, so they don't really rock chop the same way. You can achieve the same result, but it's a different movement. With the stones,...
  22. Hey Dave...if we go back 4-5 years or more,...

    Hey Dave...if we go back 4-5 years or more, weren't Takeda's hollow or concave grind behind the edge to some degree?
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    I thought Sabatier was more of a family...

    I thought Sabatier was more of a family /marketing name, and going way back their were multiple 'OEM's' and multiple companies all producing legit Sabatiers, so "clones" is kind of an inappropriate...
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    Why not just buy the Pro 210mm Gyuto? The extra...

    Why not just buy the Pro 210mm Gyuto? The extra $$'s outside your budget will be made up for by the fact you probably will never replace this knife - it's a 'one & done' purchase.
    FWIW - behind the...
  25. Thread: When Wa Why?

    by mikemac
    Replies
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    1,496

    My $0.02...pro kitchen staff does not equal knife...

    My $0.02...pro kitchen staff does not equal knife nerd, so 1) they come to the shop with the same bias as retail consumer, 2) most wa- handle are higher end specialized knives (deba,yanagi, etc) and...
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