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  1. Thread: Steak knives

    by WLX17
    Replies
    32
    Views
    1,658

    Steak knives

    What do you guys/gals use for steak knives? I need to buy a set and am thinking durability is a key issue, especially since I will be handing them out to my friends/family to use. How are the...
  2. Thread: My next knife?

    by WLX17
    Replies
    10
    Views
    747

    I suppose I would like to keep it around $200 or...

    I suppose I would like to keep it around $200 or less. I could go more if the extra $ is needed to gain a feature I would appreciate or use.
  3. Thread: My next knife?

    by WLX17
    Replies
    10
    Views
    747

    I have a king whetstone (400/1000) on the way. I...

    I have a king whetstone (400/1000) on the way. I just purchased a glestain 140mm petty. Thinking I may pick up a cleaver or Nakiri too. Does anyone have any recommendations on those?
  4. Thread: My next knife?

    by WLX17
    Replies
    10
    Views
    747

    My next knife?

    So, what should my next knife be? I currently own:

    6" Wusthof Grand prix II chefs knife
    240mm stainless Fujiwara Gyuto
    4" Forschner Paring knife
    Forschner Bread knife

    Pretty basic stuff,...
  5. Replies
    11
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    728

    It was recommended on this site for me. I have...

    It was recommended on this site for me. I have never had a carbon blade. I have a 6" stainless chefs knife and thought a 240 gyuto in carbon would be a nice contrast.
  6. Replies
    11
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    728

    I think so. Ill contact the website, see If I...

    I think so. Ill contact the website, see If I can exchange it. Or should I just keep the stainless? Anyone have a preference?
  7. Replies
    11
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    728

    There is no odor at all. I cut an orange and...

    There is no odor at all. I cut an orange and nothing happened either.
  8. Replies
    11
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    728

    Did I get the correct knife?

    I ordered a carbon Fujiwara Gyuto off of the internet. I received the knife today. It appears as though the labeling is the type that is on the Stainless models. Did I get the stainless model, or...
  9. Thread: Rod Sharpeners

    by WLX17
    Replies
    12
    Views
    544

    awesome, thanks for all the great advice. Anyone...

    awesome, thanks for all the great advice. Anyone got any pictures of various patterns put on with different substances? I saw one post from a fellow who put a wavy pattern on with mustard, it was...
  10. Thread: Rod Sharpeners

    by WLX17
    Replies
    12
    Views
    544

    awesome tips, thanks. Should I use the mustard...

    awesome tips, thanks. Should I use the mustard trick to get the 'look' i want?
  11. Thread: Rod Sharpeners

    by WLX17
    Replies
    12
    Views
    544

    Sounds good. I just ordered one online. Seems...

    Sounds good. I just ordered one online. Seems like a decent price. Should i put patina on it when it arrives?
  12. Thread: Rod Sharpeners

    by WLX17
    Replies
    12
    Views
    544

    I just bought a king (1000/6000) stone online. I...

    I just bought a king (1000/6000) stone online. I Think my next purchase will be a 240 MM gyuto, as my largest knife at the moment is a 6" classic wusthoff. I am torn between 3 models, all regarded...
  13. Thread: Rod Sharpeners

    by WLX17
    Replies
    12
    Views
    544

    I see. Thanks for the response. So I should not...

    I see. Thanks for the response. So I should not be using this on my wusthoff chef's knife or my victorinox pearing knife? I was thinking about getting a Fujiwara Gyuoto (240). I am torn between...
  14. Thread: Rod Sharpeners

    by WLX17
    Replies
    12
    Views
    544

    Rod Sharpeners

    Are they good for anything? Should I just throw mine away and get a whetstone?
    Any advice for a newbie would be greatly appreciated.

    -Ben
  15. Thread: Hello

    by WLX17
    Replies
    5
    Views
    357

    Hello

    New to the forum. Just started cooking a lot more the last year and am beginning to realize I need some better tools. I currently use some cheap bread and paring knives, and a 6" wusthoff kitchen...
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