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Type: Posts; User: hutchla

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  1. Replies
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    3,141

    Where in LA is the new location?

    Where in LA is the new location?
  2. Replies
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    1,117

    I don't use a nakiri but I do use my CCK 1303...

    I don't use a nakiri but I do use my CCK 1303 quite a bit. It's made me realize that I'm not a cleaver guy. Nevertheless I keep using the CCK, trying to find out what the attraction is.

    I love the...
  3. And for only $5.99 more they'll add "copious...

    And for only $5.99 more they'll add "copious bubble wrap" and "expert packing" to ensure your knife arrives "mostly damage free."
  4. I'm a home cook and my Shun Classic 7" santoku is...

    I'm a home cook and my Shun Classic 7" santoku is one of my most used knifes. It's very similar in profile and looks to your Kaji but with VG10 instead of SG-2. Also the handles are different. I...
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    1,993

    Maybe "easy" wasn't the right word. I have a Shun...

    Maybe "easy" wasn't the right word. I have a Shun VG10, a PM Kagero from Jon, and some Wusthof Dreizack that I sharpen regularly. None are difficult to sharpen. But they're not that enjoyable either...
  6. Replies
    25
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    1,993

    I'm not excluding SS, just want to see if there's...

    I'm not excluding SS, just want to see if there's any reason to include stainless.

    So, only custom makers have a heat treat that's really outstanding and a joy to sharpen? Seems unusual that some...
  7. Replies
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    1,993

    Hah, I have carbon and I love carbon. It's just...

    Hah, I have carbon and I love carbon. It's just that some people talk about great stainless like it's so common.

    I think the best I can hope for is a Heiji SS - but it's not stainless.
  8. Replies
    25
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    1,993

    Which stainless knives sharpen like carbon?

    I've heard that some stainless knives sharpen as easily as and with similar feedback as carbon. I'd like to get one but I'm not sure which knives behave like this. The one I always hear mentioned is...
  9. Replies
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    587

    Hah, I forgot to add Itinomonn to my short list....

    Hah, I forgot to add Itinomonn to my short list. XooMG, do you have the KU or kasumi?
  10. Replies
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    587

    Kochi versus...

    I have a Kochi KU V2 240 Gyuto (the old one, not the new stainless clad) and I love it. I love the grind - how thin it is behind the edge, how it cuts so easily through almost everything. I love the...
  11. Replies
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    1,484

    I recently switched to DE shaving and it's been...

    I recently switched to DE shaving and it's been so much better. Got a $10 Lord L6 (on Amazon) and a $10 Omega boar brush. Both are great. Can't see the need for a fancy badger brush as the Omega is...
  12. +1 for the Kochi. I went from a Shun Classic to a...

    +1 for the Kochi. I went from a Shun Classic to a Kochi V2 kurouchi 240 wa-gyuto and couldn't be happier.

    The Kochi has a stiff blade like your Shun, it's light but not too light, and very...
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    1,372

    Here's a pizza with homemade kimchee...

    Here's a pizza with homemade kimchee
    https://lh5.googleusercontent.com/-CzUoAXJUFZ4/UjnyM92HxNI/AAAAAAAAAP0/uETeqfxbMhY/w800-h600-no/kimchee+pizza.JPG
  14. Replies
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    1,372

    Here are a few pics. 1. When not in use I keep...

    Here are a few pics.
    1. When not in use I keep the bricks and tile against a wall.
    2. First line the grill with fire bricks. Had to cut the back bricks so that they would fit widthwise and so that...
  15. Replies
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    416

    Yes, Jon's already sold me a couple stones, a...

    Yes, Jon's already sold me a couple stones, a couple knives, and, soon, a mag rack
  16. Replies
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    1,372

    I modded my Weber Genesis gas grill by placing...

    I modded my Weber Genesis gas grill by placing fire bricks around the sides and back of the grill. Then I placed an unglazed quarry tile over top (had it custom cut to size). Pizza cooks on a pizza...
  17. Replies
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    Sounds like how I was taught to sharpen on my old...

    Sounds like how I was taught to sharpen on my old Norton india stone by Ross Cutlery in downtown Los Angeles. I got passable but not great results using that technique for years. For me, sharpening...
  18. Replies
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    416

    Los Angeles Here

    Just want to say hello. I've lurked here for a while and have since made a couple of posts but I never introduced myself. I'm a home cook from LA.

    Sharpened my Wusthofs freehand for many years on...
  19. Replies
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    email sent

    email sent
  20. Replies
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    3,961

    36" bar

    I might be interested too. I think I just have about 36" of space. I'll email you.
    Jason
  21. Replies
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    908

    Need a Magnetic Strip Recommendation

    Hi,

    I need a recommendation for a magnetic strip. I'm looking for a 24" wood strip that looks great. I'm currently looking at Marko's and one from Uusi. Does anyone have experience with either or...
  22. Replies
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    1,969

    I'm a home cook and I sharpen every two to three...

    I'm a home cook and I sharpen every two to three weeks. Like tk59 shared, there are a lot of variables. Here are some details that might help give you an idea of how often you'll need to or want to...
  23. Thread: What to do?

    by hutchla
    Replies
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    8,530

    If a hole shows up I think MR should take it...

    If a hole shows up I think MR should take it back, then auction it off as the prototype Richmond Chop.
    http://latimesblogs.latimes.com/.a/6a00d8341c630a53ef0162fd98dbfe970d-500wi
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