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Type: Posts; User: etbenton

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  1. Replies
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    Thanks! The board has a crack in the back and...

    Thanks! The board has a crack in the back and was given to me for free. Works for me!

    I'm loving the KS. My first purchase of Japanese knives like this so I was shocked by the overall...
  2. Replies
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    402,936

    https://sphotos-b.xx.fbcdn.net/hphotos-ash3/521490...

    https://sphotos-b.xx.fbcdn.net/hphotos-ash3/521490_2145265029375_857837218_n.jpg

    Masamoto KS-3124 Wa Gyuto 240mm
    Masamoto KS-4216 Wa Petty 165mm
    Shun Fuji Honesuki 5 1/2''

    JCK Special...
  3. Good to know. I assumed that was the case, just...

    Good to know. I assumed that was the case, just wanted to make sure this did not happen from time to time.
  4. Replies
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    2,233

    Do you know where I could find this cleaver?

    Do you know where I could find this cleaver?
  5. Great suggestions by all. One additional...

    Great suggestions by all. One additional question I have on the gyuto. I am new to this style of knife so I'm sure this is something I need to be educated on, but it seems like there is not nearly...
  6. Thanks Don! Great advice there. I have seen CCK...

    Thanks Don! Great advice there. I have seen CCK cleavers around on this forum and other sites. I will definitely look into that.
  7. bieniek - Thanks for the recommendation. Yes, I...

    bieniek - Thanks for the recommendation. Yes, I will mainly be cooking asian in the home. Lots of vegetables so usuba makes sense. Question for you though, why usuba and not nakiri? Is the only...
  8. cclin - I agree with that. "High-end" may have a...

    cclin - I agree with that. "High-end" may have a different meaning for me just starting out. I like the way you broke that out, makes a lot of sense to me. I guess the main task I have ahead of me...
  9. Haha that's okay. One more thought, and this is...

    Haha that's okay. One more thought, and this is pretty specific, but I have seen Asai knives being discussed on a few different threads. Anybody have thoughts on those?
  10. I would say I do not know how to sharpen...I have...

    I would say I do not know how to sharpen...I have used a honing steel for edge maintenance. But again, this is something that I would like to learn!

    Great! Thank you for the links. I will check...
  11. Ah yes, great questions. Leaning towards...

    Ah yes, great questions.

    Leaning towards carbon steel, although your opinions on that would be great as well. My understanding is that carbon is generally better, you just have to care for it...
  12. In the market for some high end knives! Need your thoughts!

    I am new to this forum and this is my first time posting. I am interested in purchasing some new kitchen knives and I would love your opinions on some top names. I found the following set of...
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