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  1. Thread: Meat cleavers

    by chobint
    Replies
    10
    Views
    682

    Been quite sick the last week. The nata...

    Been quite sick the last week.

    The nata mentioned in the article looks interesting... but I already have a makeshift forward swept knife for hacking bones. I was hoping to move up a notch....
  2. Thread: Meat cleavers

    by chobint
    Replies
    10
    Views
    682

    Meat cleavers

    Search didn't reveal much discussion on meat cleavers soo...

    Ever since using my grandmother's heavy carbon cleaver, I've been on a quest to find my own. Dexter makes affordable 1.5 and 2.5 lbs...
  3. Replies
    19
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    1,312

    Does this mean that Chosera stones don't benefit...

    Does this mean that Chosera stones don't benefit from long term soaking? Or does this mean that prolonged soaking of Chosera stones will cause permanent damage? Please elaborate.

    Thanks
  4. Replies
    14
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    875

    ditto Sounds like a 1k and 3k would round out...

    ditto

    Sounds like a 1k and 3k would round out your set nicely. For me, the 1k and 10k are best in series, closely followed by the 3k. The 400 and 5k seem just okay to me.
  5. Replies
    13
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    975

    Thanks to all for the input. I have ordered a set...

    Thanks to all for the input. I have ordered a set of iWood plates 150,300,800,1000 as well as sigma II 120x and 1000x. The vendor warned that the sigma 120 looks and feels like a cinder block... so...
  6. Replies
    13
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    975

    WillC, are you referring to the sigma select II...

    WillC, are you referring to the sigma select II or the sigma ceramic 'soft'? They both seems to be advertised as having superior cutting speed.
  7. Replies
    13
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    975

    I don't recall. To be fair I have been using it...

    I don't recall. To be fair I have been using it to flatten my stones for the last few years. The thin job definitely knocked it down a few notches though.


    Anything from virgin Shirogami #2 to...
  8. Replies
    13
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    975

    A thinner's toolkit

    I need some suggestions for filling out the bottom end of my sharpening kit. I have most of the Chosera stones starting at 400 grit. I wore out a 120x diamond plate thinning out my Takeda and I find...
  9. Well in case anyone needed closure on my cleaver...

    Well in case anyone needed closure on my cleaver dilemma (i did)... I've gone thru a couple stages of thinning. I started by trying to make the bevel look even and 'pretty'. The cutting performance...
  10. Sounds awesome. Looking forward to your...

    Sounds awesome. Looking forward to your impressions when it arrives.
  11. Well then I stand corrected on my forging...

    Well then I stand corrected on my forging comment. That picture of the S grind does seem to be whats going on with my knife and it is indeed a wedging monster. I have begun thinning. This is about an...
  12. These are both classic carbon clad knives. As an...

    These are both classic carbon clad knives. As an avid home cook, I have never had issues with the cladding.

    Regarding the quality and passion behind Takeda's knives: Ignoring the edge profile,...
  13. Here's a few extra pics to show the thickness...

    Here's a few extra pics to show the thickness behind the edge. I do wonder if the old one was thinned at some point or if that was just the way they came back then.

    New Cleaver...
  14. Takeda cleaver comparison - New vs Old (pic heavy)

    I have recently acquired two Takeda cleavers. A relatively new one and the old andy777 cleaver. I've put a hair popping edge on both of them, but am noticing quite a discrepancy in cutting...
  15. Replies
    13
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    487

    Hello from Ohio

    Hey Guys,

    I've been a reader for a while now. You all helped me pick out my first and second gyuto, so cheers for that. I keep eyeing knives on b/s/t so I figured I'd better sign up.

    Chobint
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