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  1. Practical answer would be: Gyuto: Suisin Inox...

    Practical answer would be:
    Gyuto: Suisin Inox Honyaki 270mm at around $380. This is the original stainless laser-thin gyuto, thinness has a lot to do with how 'sharp' a knife feels when you cut into...
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    2,173

    Wow, you have nice knives. I'm a newbie as well,...

    Wow, you have nice knives. I'm a newbie as well, have probably sharpened 30 times or so in the past few months, practicing on cheap knives, German knives, and then my old Global G-2. I've been too...
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    13,554

    Beautiful. Handle looks infinitely better than...

    Beautiful. Handle looks infinitely better than the 240mm Miyabi 7000MC, which I just ordered from cutleryandmore.com for $179.

    My interest is mainly in the ZDP-189. These days, if i was gonna...
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    2,461

    Edge Pro - Professional Model

    I've been sharpening on stones for several months and enjoy it.

    Nevertheless, I'm looking to spend some money on a new toy and figure that I'd get a sharpening device.

    1. Last time a checked...
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    6,566

    I was/am considering breaking the bank and...

    I was/am considering breaking the bank and getting a custom Carter but that last part about all of your Carters' knives having the handle come off at one time or another really bothers me.
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    6,566

    Thanks everyone. I'm new to this, and the...

    Thanks everyone.

    I'm new to this, and the only reason I'm looking for white #1 is the enthusiasm of a number of people on knifeforums.com on how "retarded sharp" white #1 can get.

    If you feel...
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    6,566

    Top 5 affordable White Steel #1 gyutos

    Ever since stumbling across a forum discussion about the virtues of white steel #1, I've been looking for a white steel #1 gyuto that 1) not too expensive and 2) is not too thick.

    I can't find...
  8. thanks

    Thank you all for the informative responses.

    I once read on knifeforums.com someone suggest a method where after sharpening on all stones (e.g. 12 degrees on each side), a microbevel (e.g. 18...
  9. Please explain advanced deburring - detection of subtle burrs and how to get rid of them

    I have a sense that I may not be properly deburring. To explain:

    I am a relative newbie but have read a lot over the past months and sharpened a number of knives (mine, family, friends) on 500...
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