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Type: Posts; User: echerub

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  1. Replies
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    108

    KNIFE and Tosho are the two best places for...

    KNIFE and Tosho are the two best places for knives, stones, etc. Plenty of stuff between the two of them to keep your wallet permanently on-alert :)
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    108

    Welcome aboard, Ato! There are a few of us...

    Welcome aboard, Ato!

    There are a few of us Torontonians on KKF too, so don't be a stranger :)
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    I took some quick videos with my phone, but I...

    I took some quick videos with my phone, but I haven't checked them yet to see how they turned out.

    Overall in terms of carrots & potatoes with the Kono Fuji nakiri - no wedging at all, a little...
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    Hmm. I can run through some carrots tonight with...

    Hmm. I can run through some carrots tonight with my Kono Fujiyama nakiri and let you know how that shapes up.
  5. Thread: santoku design

    by echerub
    Replies
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    797

    I actually don't find much practical difference...

    I actually don't find much practical difference between the stubbier tip and the pointier tip in terms of reaching the tip into where I need it to go. However, the stubbier tips usually make the...
  6. Thread: santoku design

    by echerub
    Replies
    23
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    797

    Hmm. Actually, I finally paid close attention to...

    Hmm. Actually, I finally paid close attention to the 5 santoku that I have on my mag strip right now (my wife says even a 210 gyuto feels too long for her on the boards)... 3 of them have the slight...
  7. Thread: santoku design

    by echerub
    Replies
    23
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    797

    I think the spine curve behind the tip is okay.

    I think the spine curve behind the tip is okay.
  8. Thread: santoku design

    by echerub
    Replies
    23
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    797

    B looks better to me - the in-line handle angle...

    B looks better to me - the in-line handle angle is better in my opinion.
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    I'm looking forward to more of the...

    I'm looking forward to more of the straight-talkin' here's-what-I-see-and-here's-what-I-know Dave. As a moderator, and certainly as someone who owns the place, there is a bit of self-censorship on...
  10. Replies
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    For anything more than the small-size knives the...

    For anything more than the small-size knives the prices jump up dramatically. I wouldn't spend $350 on a KU nakiri from an unknown maker when I can spend less than that on a nakiri like the Shigefusa...
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    Welcome welcome!

    Welcome welcome!
  12. Replies
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    Welcome welcome!

    Welcome welcome!
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    Welcome welcome!

    Welcome welcome!
  14. Replies
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    Oh hell yeah. Big yea!

    Oh hell yeah. Big yea!
  15. Thread: Hello!

    by echerub
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    119

    Welcome aboard, Seth!

    Welcome aboard, Seth!
  16. Replies
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    1,457

    A nakiri is definitely not indispensable,...

    A nakiri is definitely not indispensable, particularly if you're already used to using a gyuto for most things. A nakiri is a substitute when you are prepping small veggies & tofu products. Its...
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    Welcome aboard!

    Welcome aboard!
  18. Replies
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    The Takeda cleavers I've used were not dead-flat...

    The Takeda cleavers I've used were not dead-flat ... the dead-flat cleaver would be the menkiri bocho for noodles.

    I personally prefer "flatter" but not dead flat. Some of the more economy ones...
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    Hmmm. Interesting. At least from memory, I think...

    Hmmm. Interesting. At least from memory, I think my Takeda and Itinomonn are pretty similar in terms of weight. I definitely put my own edge on the Itinomonn before I started using it, so I can't say...
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    Best bang for the buck is the Itinomonn - very...

    Best bang for the buck is the Itinomonn - very light and nimble, different in feel from some other well-known nakiri, but easily one of my favorites.

    I like the Shige as well, and it's my wife's...
  21. Plenty sharp :)

    Plenty sharp :)
  22. The two are both very good nakiri but feel...

    The two are both very good nakiri but feel different from one another. Different geometry, weight and feel. The Watanabe is middle-of-the-road in terms of weight and just feels comfortable. The...
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    Thanks again, Ivan! The session was a good idea...

    Thanks again, Ivan! The session was a good idea and well run. Glad to see Tosho as a local hub not only for things but also for discussions about technique and usage :)
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    This might not be much help, but I sharpen a few...

    This might not be much help, but I sharpen a few cleavers now and then and I have absolutely no idea what angle I've got on it. Nothing particularly acute, just what seems appropriate for the knife -...
  25. Thread: Hamon Line

    by echerub
    Replies
    28
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    1,475

    The line between cladding and core material is...

    The line between cladding and core material is not called a hamon - it's a lamination line between two different materials. Only a knife made from one steel throughout, but differentially...
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