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Type: Posts; User: Dave Kinogie

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  1. Replies
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    Put the handle from the July 2012 on the profile...

    Put the handle from the July 2012 on the profile from March 2012 with the Damascus from April 2012 and now we're talking.
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    I mean his knives look stunning and I'd imagine...

    I mean his knives look stunning and I'd imagine the pics don't do them justice, but maybe 1K to 2K stunning? Need to win the lotto to drop the kind of change on a knife his are going for.
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    http://www.youtube.com/watch?v=PRLHbHm1tB4

    http://www.youtube.com/watch?v=PRLHbHm1tB4
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    Knife was here when I got home from work, that...

    Knife was here when I got home from work, that was fast!

    First impressions:

    This is my first experience with the burnt chestnut handle and I really dig them. Simple yet elegant and feels good...
  5. Yeah I'm gonna try. I'm not worried about the...

    Yeah I'm gonna try. I'm not worried about the lost patina, I knew that would come off, I am worried about the rust all over it.

    I already re-BKF'ed it 3 times before I had made this post.
  6. It had super light rust and a decent patina...

    It had super light rust and a decent patina building. I used BKF on it, now all the patina is gone and it's covered in rust, even in places where there was zero anything at all on it, even patina,...
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    I think it was Sudcy that was selling that Carter...

    I think it was Sudcy that was selling that Carter mini-nakiri. I thought about that one too, but I'm spending too much lately.
  8. I feel like this removed all the patina on my...

    I feel like this removed all the patina on my Masamoto KS and has now created real deal rust, someone please help!
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    I used my Shig nakiri this morning to slice up a...

    I used my Shig nakiri this morning to slice up a shallot, some garlic and make fries out of 4 potatoes. Definitely could have done it with any other type of knife, but I mainly love to switch it up...
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    I just sold my parer so now I have to be half a...

    I just sold my parer so now I have to be half a hypocrite and pick one up haha.

    I should have jumped on that Ealy that No Chop was selling, I pondered it for almost an hour and someone snagged it.
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    A true kitchen ninja.

    A true kitchen ninja.
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    I'd probably just go the Paulie razor blade...

    I'd probably just go the Paulie razor blade method. Mandolins are the bane of prep's existence.
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    F mandolins and the horse they rode in on!

    F mandolins and the horse they rode in on!
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    No. She sized it up well enough but couldn't...

    No. She sized it up well enough but couldn't identify the joint.
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    Paring knife is probably the one I use the least....

    Paring knife is probably the one I use the least. Most anything I think about doing with a paring knife I feel more comfortable or enjoy doing better with a gyuto or more likely a petty.

    One...
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    Worst cut I ever got was from a dull peeler, took...

    Worst cut I ever got was from a dull peeler, took the tip of my finger more then halfway off. No hospital. A lot of washing and disinfecting, paper towel and electrical tape bandaid, stitched it...
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    "You never want to get cavalier about ends of...

    "You never want to get cavalier about ends of your fingers. Some very famous chefs have lost... the ends of their... some of their fingers... But, that's far from ideal I think."
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    It was hard to get through that whole video.

    It was hard to get through that whole video.
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    IDK, have you seen something like this first...

    IDK, have you seen something like this first hand?

    I've seen some really nasty grease burns including one years ago at an old job where the sous chef spilled a saute pan with a decent amount of...
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    Yikes. That's no joke, skin probably would...

    Yikes.

    That's no joke, skin probably would have been falling off like he dipped it in acid.
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    No way, fingers grow back dude.

    No way, fingers grow back dude.
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    Wouldn't a lot of it have to do with the heat...

    Wouldn't a lot of it have to do with the heat treat and the grinds as well?

    Such as why at least in my experience and the similar experience of others I have read on here, Tojiro DP's are...
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    You know what, it's a beautiful looking knife...

    You know what, it's a beautiful looking knife from a line that gets rave reviews on here, I'm gonna stop stressing so much and just order it in a little while.

    Thanks Jon, I'll put who it is in...
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    Thanks that is great info. Hmm... so it's a half...

    Thanks that is great info. Hmm... so it's a half inch higher at the tip then the heel, that sounds like a kind of aggressive sweep, especially if it's got pretty much a 4 inch flat spot. Nothing...
  25. I know this a tad off topic, but the green pads...

    I know this a tad off topic, but the green pads would be good to scrub buildup off cast iron skillets and the such right? Not even rust, just years of buildup so it's uneven and bad seasoning all...
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