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  1. Replies
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    I noticed the Korin vids lately the guy Vincent...

    I noticed the Korin vids lately the guy Vincent lifts the gyuto off the stone. In Chiharu Sugai's chef's edge dvd. He lets up pressure on return stroke. He says easier for beginners to lift the...
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    Someone on this forum turned me on to using...

    Someone on this forum turned me on to using splash & goes for touch ups. Nothing could be easier.

    It is true most people will never learn freehand, not because it is hard, just no exposure. At...
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    Would slice Ahi wt. Yanagi then flatted between...

    Would slice Ahi wt. Yanagi then flatted between saran, lay thin sheets on plate cover 5 plates on a sheet pan store in frig. roll wagon to banquet room & dress as the plates go out.

    Little off...
  4. Get a 240mm. There are quite a few choices in...

    Get a 240mm. There are quite a few choices in your price range. couple that are proven blades are Carbonext & at the top of your range Gesshin Ginga. The Ginga is a very nice knife with Japanese wa...
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    One thing I like about the atoma's they are...

    One thing I like about the atoma's they are light. I have been using the 140 & 600 plate for some time. I prefer stones 1000 up.

    It is good to keep them clean. Barkeepers Friend, & fingernail...
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    At work we had to use inferior boards even color...

    At work we had to use inferior boards even color coded. At home wood all the way. Like my boardsmith, have found(don't laugh) some nice cross grain wood boards at Ross. There are a few good ones...
  7. Luko for your knives 1000 grit will do the job. A...

    Luko for your knives 1000 grit will do the job. A lower grit or diamond plate is good for thinning an edge or sharpening very dull knives. Suggest Jon Broida's (Knife Sharpening Playlist) He uses...
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    Don't think she will mind the Logo. Maybe get her...

    Don't think she will mind the Logo. Maybe get her a saya for it. It is true most people abuse their knives couple years ago eating at my nieces house, they had a German knife block set, very dull...
  9. That 10" Victorinox will be much better than...

    That 10" Victorinox will be much better than what you are using. The handles are large enough for big hands. I think you will find 10" more useful than 8". You can get a good edge with a 1000 grit...
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    Millions of mouths have been fed over time with...

    Millions of mouths have been fed over time with carbon Chinese cleavers. How many meals have been butchered with crappy cheap stainless knives.
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    I'm with you Johnny, just use the knife. I have...

    I'm with you Johnny, just use the knife. I have been chopping up frozen fruit every day for smoothy with a 1# Tojiro VG-10 cleaver. After over a year no chipping at all. Sharpen it about twice a...
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    I think she is slicing the beef toward the camera...

    I think she is slicing the beef toward the camera for visual effect. Raw beef is harder to slice than medium you need a sharp knife.
  13. Good to hear you are back

    Good to hear you are back
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    Just be careful when using corks. I find...

    Just be careful when using corks. I find newspaper works well.
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    The Butchers & old Chinese guys in your area are...

    The Butchers & old Chinese guys in your area are the smart ones.
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    With very thin edge geometry it is important not...

    With very thin edge geometry it is important not to over sharpen. It does not take much on the stones at all to get a sharp edge. No sense in wearing away more steel than is needed.
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    Nice Larry now you need a water stone to keep...

    Nice Larry now you need a water stone to keep your edges sharp:knife:
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    There are a few beer lovers here too:Beersausage:

    There are a few beer lovers here too:Beersausage:
  19. Gyuto & Petty. The Hiromoto AS the core is...

    Gyuto & Petty. The Hiromoto AS the core is carbon, the sides are clad in stainless steel. Only the cutting edge will patina. The Gyuto has a cool irregular wavy line where the stainless clad meets...
  20. Another option is to get the Hiromoto AS (which...

    Another option is to get the Hiromoto AS (which is not Damascus) The Aogami Super blue steel in the core is arguably better than the VG-10 in the Damascus series. I used the 150 petty a lot in...
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    As usual Magnus classy nice work.

    As usual Magnus classy nice work.
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    I just googled Butcher Hacksaws, there are quite...

    I just googled Butcher Hacksaws, there are quite a few out there. I am sure you can find a butcher saw that will suit your needs.
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    How about a regular Hacksaw. I have seen them...

    How about a regular Hacksaw. I have seen them used for bone & the blades are interchangeable. Back when I did butchering we did have a band saw, this was a Hotel Kitchen. In later years trended to...
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    Sharpening & knife care are important. Even an...

    Sharpening & knife care are important. Even an expensive knife will get dull after a while. As Dave said either a 240 or 210 Gyuto and a 150 Petty covers most cutting needs. A couple of inexpensive, ...
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    I like Japanese saws for woodwork, the pull...

    I like Japanese saws for woodwork, the pull stroke feels more natural. That saw from Maksim is carbon steel, so cleaning it with hot soapy water after cutting meat & bone important. Dry well &...
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