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  1. Replies
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    It looks like it's in stock at Epicurian Edge:...

    It looks like it's in stock at Epicurian Edge: http://www.epicureanedge.com/shopexd.asp?id=80022
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    I've never heard of anyone having any issues with...

    I've never heard of anyone having any issues with Chefsmall before. It's in Stanley's best interest to get your your knife since you could cancel payment and then he's out the knife payment for it...
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    Yup. For me, my high-end kitchen knives are...

    Yup. For me, my high-end kitchen knives are about 80% functional tools and 20% hobby. Once in a while, the hobby part makes me do stupid things.
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    Fairly recently I attempted to turn my stainless...

    Fairly recently I attempted to turn my stainless gyutos into a mirror. I'm pretty sure that I tried various grits of sandpaper as well as a Beston 500, but I moved up to higher grits before...
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    I find that not only are there diminishing...

    I find that not only are there diminishing returned after about 5K-8K, the performance on the food that I cook diminishes by the time I hit 10K or 12K. Once in a while I'll take a knife to 12K just...
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    Back to the original question for a second, the...

    Back to the original question for a second, the biggest reason to hand sharpen compared to any machine or jig (belt sanders and grinders excepted) is that you cannot maintain the geometry of a blade...
  7. Sani-Tuff cutting board

    Sani-Tuff cutting board
  8. In my experience, inexpensive soft stainless is...

    In my experience, inexpensive soft stainless is simply more difficult to sharpen. It is less forgiving if your angle isn't consistent and small mistakes require more repair. Some cheap, soft...
  9. I think that cheap stainless is great to practice...

    I think that cheap stainless is great to practice on, but I wouldn't start off that way. Learn to crawl on some cheap, straight carbon first. -my 2 cents.
  10. The first knives that I practiced sharpening on...

    The first knives that I practiced sharpening on were just my old stainless steel knives that I had laying around. I don't recommend this as a starting point; soft stainless steel simply doesn't get...
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    Let me start off by saying that the general...

    Let me start off by saying that the general wisdom on steak knives is to save your money for better steaks. Chicago Cutlery Walnut Traditions is a great buy.

    That said, Butch Harner is an...
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    A handful of members at the old forum had custom...

    A handful of members at the old forum had custom Kramer's back when they were merely very expensive. From what I recall, most reviews were very positive. There were quite a few reviews discussing...
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    I've read a fair number of people posting here...

    I've read a fair number of people posting here that you probably can't tell much of a difference between any of the white and blue steels. My only experience with White #1 is a Fu-Rin-Ka-Zan suji...
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    Ok, so you want a carbon steel, 240mm Wa-handled...

    Ok, so you want a carbon steel, 240mm Wa-handled gyuto that isn't anemic for under $200 (or there about). Here are some suggestions from different forum approved vendors:

    $135 - Gesshin Uraku...
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    Looking over the survey you filled out, it looks...

    Looking over the survey you filled out, it looks like your main concerns are a knife that will get sharper easier and hold it's edge longer than whatever you currently have. The fact is, every knife...
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    I'm assuming that you are looking for your...

    I'm assuming that you are looking for your secondary bevel to be a micro bevel.

    From your post, it sounds like you are forming your primary with the 500 and 1200, but then jumping to create a...
  17. Thread: N ubatama knvies

    by CompE
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    The problem is with the vendor, not necessarily...

    The problem is with the vendor, not necessarily the maker. ThEoRy's comment is only a slight exaggeration of the marketing that the vendor in question has placed on this product line.
  18. Thread: Site down?

    by CompE
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    Well, it's down again.

    Well, it's down again.
  19. I recommend that you get a loupe or pocket...

    I recommend that you get a loupe or pocket microscope and take a look at your edge. I have something similar to the Carson MM-200. With that you should be able to see if you have multiple bevels or...
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    Fake! That photo was shopped!

    Fake! That photo was shopped!
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    FYI... The Suisin Inox Honyaki set the bar for...

    FYI... The Suisin Inox Honyaki set the bar for laser stainless gyuto's and it's within your $400 budget. However I haven't seen it recommended very much in the past few years; there are simply much...
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    $400 is plenty to get both stones and a knife. ...

    $400 is plenty to get both stones and a knife.

    This is a great set of sharpening stones:

    http://www.japaneseknifesharpeningstore.com/Dave-Martell-set-sharpening-stones-p/set1dmcore.htm

    There...
  23. Whatever is within your budget and catches your...

    Whatever is within your budget and catches your eye.


    If you go carbon, put a coat of camellia oil on it to protect from rust. That includes the exposed core of clad carbon blades. Stainless...
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    Since you only plan to break the knife out for...

    Since you only plan to break the knife out for serving, I would recommend stainless; plan on a way to clean and dry the knife when it will sit at the table.

    Do you plan on putting your meats on a...
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    If you didn't have time to read the entire thread...

    If you didn't have time to read the entire thread on Moritaka, you should at least look at this post Many, but not all, Moritaka knives are reported to have overgrinds. Dave reported that 7/10...
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