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Type: Posts; User: memorael

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  1. That heel gap happens because of poor...

    That heel gap happens because of poor understanding of the mechanics of sharpening. Caused by pressuring the knife onto the stone by using the handle instead of the three fingers on top of the stone,...
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    I can't recall where, but I read somewhere that...

    I can't recall where, but I read somewhere that the original recipe was done by pounding beef until very thin. This is the way I did it at the restaurant I used to work at. The Larousse Gastronomic,...
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    Basically, we hate the edge pro, it just doesnt...

    Basically, we hate the edge pro, it just doesnt work as good as my two hands. If you cant free hand then its fine I guess.
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    i was working on my restaurant. No time to do...

    i was working on my restaurant. No time to do anything else. But i am back
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    Takenoko and Arashiyama

    Anyone have any hard proof these are the same stone? thanks.
  6. Most cuts with a usuba are push forward type. The...

    Most cuts with a usuba are push forward type. The six cuts your talking about would probably be cutting a hexagram, and then doing something reminiscent of a katsuramuki cut, to form a flower. I...
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    +1 on the wankers.

    +1 on the wankers.
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    jeez... why so much hate for Bob. The guy is...

    jeez... why so much hate for Bob. The guy is living the dream, if his knives merit or not the prices they fetch is pretty clear, someone paid for it. If any of the maker's here would start selling...
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    I would be willing to pop some cash into the bin...

    I would be willing to pop some cash into the bin that you sharpened this knife before with some heavy low grit stone like a DMT XXC or something similar. When you apply to much pressure you create...
  10. Quite a bit depending on how much time you spend...

    Quite a bit depending on how much time you spend on the 5k. If you use a stone that is really aggressive and continue to your 5k and polish out all the scratches you end up with a 5k edge with the...
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    I dont sharpen as often as I used to, but when I...

    I dont sharpen as often as I used to, but when I do I notice that I no longer seek improving my edges with different higher grit stones but rather on how good I can do it with less tools. I also...
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    I wouldn't call the stones worthless, they still...

    I wouldn't call the stones worthless, they still have tons of purpose. I still like taking some knives to the highest levels possible that I know of and can achieve. A 1k edge though done properly...
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    Hi have stopped going beyond 1k for a while now...

    Hi have stopped going beyond 1k for a while now and while I can notice a difference in sharpness to some extent I now prefer a 1k edge done properly over some other edges. The aggressiveness from the...
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    Hi, I LOOOOOVE COTICULES! the green one is pretty...

    Hi, I LOOOOOVE COTICULES! the green one is pretty nice, thin though. Green ones as mentioned before are "slow" by most razor standards, I however don't consider them slow. The edge off coticules...
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    I like them all, but find that those two setups...

    I like them all, but find that those two setups mentioned are probably the best all rounders in the categories of money not an issue and value.
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    holy hog balls... this is the best thing to...

    holy hog balls... this is the best thing to happen to tv since... IRON CHEF!
  17. Magic doesn't exist in the forums TK... you...

    Magic doesn't exist in the forums TK... you should know that.
  18. YOU KIDDING ME??? you been everywhere... DAMN!...

    YOU KIDDING ME??? you been everywhere... DAMN! that is cool.
  19. Sup TK? Finally got my visa approved so I should...

    Sup TK? Finally got my visa approved so I should visit soon I'll take some wine and maybe some other stuff. Should be about 3 weeks apparently.
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    If this performs as good as that gyuto you...

    If this performs as good as that gyuto you brought over this is a no brainer.:surrendar:
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    @TK now the kitchen is all fed up with the *cheap...

    @TK now the kitchen is all fed up with the *cheap hattori knife I keep around for the crew... Thanks TK! for stirring the muddy water LOL.:thumbsup:
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    I am assuming it was me that said it was blade...

    I am assuming it was me that said it was blade heavy, if I am wrong than its just something else to note. I do however like blade heavy knives. Plus this knife cuts so well that literally the weight...
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    I tried this knife, it is on the list along with...

    I tried this knife, it is on the list along with some UWRS from Devin. This thing cuts like nothing, stiction is not an issue and it feels hefty not laserish. I have no F word clue how they do it but...
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    Devin's UWRS 300 mm suji DANG!

    So Tk was kind enough to drive over to Mexicali and visit me and brought some really cool toys with him. One of this toys was his 300mm suji made out of Devin's god knows what ultra wear resistant...
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    I would personally recommend a 300 at least.

    I would personally recommend a 300 at least.
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