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  1. Man. Missed this one. Thanks for doing this! ...

    Man. Missed this one. Thanks for doing this!

    The Japanese 'Cutting' technique book looks awesome. It was interesting to hear about some of the approaches to breaking down different fish in Japan....
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    When I worked at a (very) high volume barbecue...

    When I worked at a (very) high volume barbecue place this is what was used in the kitchen. Inexpensive and compact. Not super fast reading or hyper-durable, but it gets the job done and I've never...
  3. I don't agree with this at all. Kind of a strange...

    I don't agree with this at all. Kind of a strange statement.

    I own multiple stones in each coarse/med/fine grit range and they all differ in feel, speed, behavior, & resulting edge.

    I'd say...
  4. I think what makes a stone 'best' is a very...

    I think what makes a stone 'best' is a very subjective thing. The Rika is a good starting point to figuring out what you like - it's inexpensive, it feels great, cuts fast, & leaves a really nice,...
  5. I'm not trying to be rude here, but having used 4...

    I'm not trying to be rude here, but having used 4 of those other brands that you mentioned - if you're going to be spending equal or even less than you did for a MAC or Global, you're not really...
  6. A discussion on asymmetry would be much...

    A discussion on asymmetry would be much appreciated! Especially if you could talk about asymmetric bevels in relation to asymmetric grinds... I find that can sometimes be confusing, especially from a...
  7. Thread: Hiromoto stops

    by JDA_NC
    Replies
    51
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    3,176

    It's definitely pronounced. I don't know if...

    It's definitely pronounced.

    I don't know if I'd say they're too asymmetric, it's treated me pretty well, but if I had to do it again as a lefty, I would get something different. Food release is...
  8. I've owned a Sakai Takayuki Damascus Wa-Gyuto...

    I've owned a Sakai Takayuki Damascus Wa-Gyuto 210mm.

    It felt very... plastic. Not just the handle but the cladding & even the core steel itself. I was extremely disappointed and returned it.

    I...
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    Do you like hard stones? And how important is...

    Do you like hard stones? And how important is feedback to you?

    I have both a Shapton GS 1k & 4k. AFAIK, there's only the 4k & 6k so those are your options for that grit range.

    I actually like...
  10. I've only scanned through it, not cooked anything...

    I've only scanned through it, not cooked anything from it, but Plenty is a nice option.

    http://www.amazon.com/Plenty-Vibrant-Vegetable-Recipes-Ottolenghi/dp/1452101248

    River Cottage Veg might...
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    I'm with you about preferring softer stones &...

    I'm with you about preferring softer stones & toothy edges (and keeping an eye out for the next sale! :D).

    That's surprising to hear the synthetic Red Aoto is so soft. Especially with your...
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    488

    It's my favorite mid-grit stone. I love it. ...

    It's my favorite mid-grit stone. I love it.

    It's kind of a tricky stone in that I was originally sort of unhappy with it. It takes a little work to really come out into its own. It's fairly crusty...
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    I've seen your Instagram. You probably have more...

    I've seen your Instagram. You probably have more than most of us combined :D Can't say I'm not jealous...

    I'm still slowly working towards bringing my edges to that next level, but one thing that...
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    766

    I think it all comes down to technique and...

    I think it all comes down to technique and practice.

    I'd love to hear some of the more experienced (and professional) sharpeners here chime in on the subject.

    Nice stones will certainly make it...
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    I wouldn't over-think it too much. I was gifted a...

    I wouldn't over-think it too much. I was gifted a Shun Kaji (also SG-2) and it's nowhere near as difficult as it's being made out.

    You could sharpen up your Shun on a King 1k (one of the slower,...
  16. That's strange. It sounds like you've tried...

    That's strange.

    It sounds like you've tried using it without a DMT slurry & still had that problem. Are there any lines in the stone that might be causing it?

    FWIW I have the same issue with my...
  17. I don't care what anybody says, this album rules:...

    I don't care what anybody says, this album rules:


    https://www.youtube.com/watch?v=TErs0h1RnY4
  18. Thread: Moving Shop

    by JDA_NC
    Replies
    164
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    10,656

    Congratulations and blessings on continued...

    Congratulations and blessings on continued success. Life is good!
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    How is the reactivity of these two? Do they need...

    How is the reactivity of these two? Do they need a (forced) patina to settle down or can you let one form naturally w/o it affecting product?

    It's funny, when I started out it was Global/Shun/MAC...
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    Lol, yeah, I agree with that. But I'm talking the...

    Lol, yeah, I agree with that. But I'm talking the next step afterwards.

    I think many people will have experience with Victorinox before stepping foot in a kitchen where it's expected to own your...
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    Good to see I'm not alone on that. It's a fun...

    Good to see I'm not alone on that.

    It's a fun knife to play with. I know that I've seen Dave Martell say that they seem to be coming in a wide range of thickness these days. Mine was definitely on...
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    If you had one knife....

    ... to recommend to a cook that was interested in owning and/or learning to sharpen their own knives, what would it be? Basically that first step for someone who was looking to really maintain their...
  23. I feel this is the most unbiased kitchen knife...

    I feel this is the most unbiased kitchen knife forum on the internet. That I've found at least. There are vendors here and the general collective body of posters certainly have their preferences when...
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    I think this is a pretty rad deal. If you look...

    I think this is a pretty rad deal.

    If you look at what people pay for other high end stones (natural or synthetic), or even knives, I definitely feel like you'd be getting your money's worth.
    ...
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    Also what I was taught growing up is that the...

    Also what I was taught growing up is that the best thing you can do for a new cast iron pan is cook a lot of bacon, fat back, or ground sausage in it :D

    Start with a cold pan like you should and...
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