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Type: Posts; User: Chefu

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  1. Replies
    327
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    28,987

    Very nice work, looks like it is going to be a...

    Very nice work, looks like it is going to be a head turner when finished!
  2. Replies
    98
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    3,820

    Both western and wa weigh in at around 270. The...

    Both western and wa weigh in at around 270. The spine on my western is 2.95 mm above the heel / 2.15 half way down / and 1.45 about 1 cm from the tip. It has a full tang and western handle. The...
  3. Replies
    98
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    3,820

    I got one of Maxim's western Kato with the white...

    I got one of Maxim's western Kato with the white ebony handle. They are much thinner than the wa version. I really want to pick up another in wa with the thicker blade to try. It's funny about the...
  4. Replies
    33
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    1,325

    Yes I think she is doing that slicing for the...

    Yes I think she is doing that slicing for the camera angle. Chilling the beef before slicing helps a bit. If almost starting to freeze is even better but you start to change the quality of the beef...
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    15
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    395

    WOW!!! Stunning knife with a great Shige...

    WOW!!! Stunning knife with a great Shige profile.. Somebody is going to be a happy owner!
  6. Replies
    26
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    1,715

    Would there be any way of getting one of his...

    Would there be any way of getting one of his mini-mini gyutos 135mm?
  7. Replies
    26
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    1,715

    After further thought, I would like both the...

    After further thought, I would like both the parer and the Shorty gyuto.
  8. Replies
    25
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    706

    I'm on board with the Dynamic Mini. We use one...

    I'm on board with the Dynamic Mini. We use one in our kitchen at work for all small tasks. Although it is pricy for a home user it's more than a bargain at work. I've used other Dynamic blenders...
  9. Replies
    26
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    1,715

    I've been out of town a couple weeks and just saw...

    I've been out of town a couple weeks and just saw the post. I would like a parer if still available.
  10. I've got several bread knives, but I always...

    I've got several bread knives, but I always default to the cheaper Victorinox..........
  11. Replies
    3,118
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    384,513

    Rami, how do you like the Harner? I've been...

    Rami, how do you like the Harner? I've been wanting to try one for a while now. What steel is this one?
  12. Thread: Work in Progess

    by Chefu
    Replies
    426
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    44,580

    Any of them up for sale?

    Any of them up for sale?
  13. Thread: Latest Work

    by Chefu
    Replies
    31
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    2,464

    Beautiful work. Very classy....

    Beautiful work. Very classy....
  14. Thread: Decoy Knives?

    by Chefu
    Replies
    39
    Views
    2,665

    I always make sure I have an old knife and old...

    I always make sure I have an old knife and old non stick skillet out when the mother in law comes by. She has ruined both in the past..
  15. Replies
    3,118
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    384,513

    Lucky you. Besides the fact that it's beautiful,...

    Lucky you. Besides the fact that it's beautiful, it just looks so comfortable and made for cutting not just a piece of art. It's one of those knives that I just can't stop looking at. The handle...
  16. Replies
    3,118
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    384,513

    Stunning, quite the looker! How tall is it at...

    Stunning, quite the looker! How tall is it at the heel?
  17. Replies
    29
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    1,262

    As ecchef said we have S & B powder in a can. PM...

    As ecchef said we have S & B powder in a can. PM me if you want me to send some too. It's very mild as curry goes!
  18. pleue, great story. The right place at the right...

    pleue, great story. The right place at the right time. Thanks for sharing.
  19. Thread: Ealy Parer

    by Chefu
    Replies
    35
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    3,088

    I disagree. I'm a professional chef and I have...

    I disagree. I'm a professional chef and I have many uses for a thin bladed paring knife. I absolutely love the look and feel of Del's paring knife but I too had issues with it cutting the way I...
  20. Replies
    18
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    2,900

    I'm glad you brought up ittetsu. I've been...

    I'm glad you brought up ittetsu. I've been wondering about them for some time now myself. Doesn't look like anyone has any input. The honyaki's on Jon's website look awesome.
  21. Replies
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    1,505

    It is a gorgeous knife, but I think you will be...

    It is a gorgeous knife, but I think you will be spending almost as much for the handle as you would the knife. I've got one with the standard pakka wood handle in 240 and even though I prefer wa...
  22. Thread: My knives

    by Chefu
    Replies
    66
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    2,367

    Stunning collection! The DT's are just amazing.

  23. Thread: Ealy Parer

    by Chefu
    Replies
    35
    Views
    3,088

    I like the way they feel in the hand, heavy for a...

    I like the way they feel in the hand, heavy for a paring knife. I thought they were a tad too thick behind the edge for a paring knife so I thinned it out and did a progression from 140 DMT / 400 /...
  24. Replies
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    608

    Jon is absolutely right. Most of these makers...

    Jon is absolutely right. Most of these makers don't have shops as we would think of in the states.
  25. I've got a 240 western but the one with the...

    I've got a 240 western but the one with the micarta handle is beautiful. What wood is the blond handle made of?
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