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  1. Replies
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    1,999

    There are lots of knives in CPM-154 a lot of...

    There are lots of knives in CPM-154 a lot of custom makers use it along with some production knives.
  2. Replies
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    12,024

    I'm in. Here is a gyuto I used to own, but times...

    I'm in. Here is a gyuto I used to own, but times were tight and I had to sell it :scared4:
    22535
    It was a great cutter though and the O-1 steel was great.

    Thanks Del!
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    That is incredible. Keep up the great work.

    That is incredible. Keep up the great work.
  4. Thanks. I understand now. I really like micarta...

    Thanks. I understand now. I really like micarta it has a lot of character but is also very simple if you need it to be
    .


    It is on a wish list. Thanks.
  5. Thanks. And here I was thinking that these were...

    Thanks. And here I was thinking that these were pretty close to the traditional 2 piece handle. :lol2:
  6. Yeah. Its ridiculous. Talk about a prep killer.

    Yeah. Its ridiculous. Talk about a prep killer.
  7. Wa conversions and kiritsuke tips for Cheflarge. Before and After

    I did wa conversions on a myabi and a Lauderhung 14" chaf's knife. I removed the bolsters, kiritsuked the tips and did the wa handles.

    The Myabi is in cocobolo and the Lauderhung is in ironwood. ...
  8. Thread: Tanaka

    by greasedbullet
    Replies
    7
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    496

    Be careful, etching too long can make it more...

    Be careful, etching too long can make it more reactive. Also these knives will still be stupid reactive after the etch. Since they are cooking in a home environment it wont be too big of a deal if...
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    Edit: I apologize for that. A little too...

    Edit: I apologize for that. A little too excited.
  10. Thanks everyone!

    Thanks everyone!
  11. Thanks everyone. I am not sure if the...

    Thanks everyone.

    I am not sure if the konosuke ginsan line is hand made.

    Also: Science
  12. Konosuke Ginsan 240 rehandle and saya

    I rehandled my konosuke 240mm ginsan with that redwood, micarta, and nickle-silver handle I ask yall about a while ago. I also made a rosewood saya for it. Let me know what you think.

    22075
    ...
  13. Replies
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    I'm in. Welcome. Can't wait to see more...

    I'm in.

    Welcome. Can't wait to see more from you.
  14. Replies
    114
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    5,549

    That is sick!

    That is sick!
  15. Replies
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    6,614

    I'm in

    I'm in
  16. Replies
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    So first off Ecchef I don't think this survey...

    So first off Ecchef I don't think this survey will be very successful. As far as dimensions go you should probably ask for the dimensions of everyone's' "perfect handle" and average them. So that...
  17. 21965 20 inches of pure unadulterated...

    21965

    20 inches of pure unadulterated bakelite. Red and cream. I am super excited to start working with this.
  18. Replies
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    Most people sharpen to a middle range grit like...

    Most people sharpen to a middle range grit like 4-6K, I finish on my 8k and it is not too high of a grit.
  19. I have no experience with this knife so take what...

    I have no experience with this knife so take what I say with a grain of salt.

    If the knife is sharp then it should be fine to use. Just don't be too rough with it, don't twist the knife mid cut,...
  20. Replies
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    5,549

    That is awesome!

    That is awesome!
  21. Replies
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    756

    It seems to be a vegetable cleaver.:biggrin:

    It seems to be a vegetable cleaver.:biggrin:
  22. Replies
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    86 in restaurant terms (as far as I know) means...

    86 in restaurant terms (as far as I know) means you are out of something and are in-able to make more. So if someone says "We are 86 Fried rice" That means that you are out of one of the key...
  23. Thanks Pete and Chzbrgr

    Thanks Pete and Chzbrgr
  24. Goko rehandle with claro walnut, micarta, and nickle silver spacer.

    Here is one of those 2 handles. I am still looking for something to put the Redwood handle on. The forgie I had intended it for may not be good enough for it, since it has some pitting.

    This is...
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    I think the next time chef is gone you should...

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