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Type: Posts; User: cazhpfan

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    Got it. Thank you for explaining!

    Got it. Thank you for explaining!
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    Lanel, I apologize for not being in-the-know, but...

    Lanel, I apologize for not being in-the-know, but who is Mari?

    :newhere:
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    I hope the OP, and other members, would not mind...

    I hope the OP, and other members, would not mind me asking, but how do sani-tuff boards compare to end-grain cutting boards when it comes to edge retention?

    Is one better than the other?

    Thank...
  4. Thank you! :doublethumbsup:

    Thank you! :doublethumbsup:
  5. Mine definitely has the mid-blade concavity. I'll...

    Mine definitely has the mid-blade concavity. I'll report back after I sharpen the blade and put it to use.
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    Thank you for the info, Todd! I'm leaning more...

    Thank you for the info, Todd! I'm leaning more and more towards the Arashiyama.
  7. Yes, I know that I should cut something and see...

    Yes, I know that I should cut something and see how it works. Sadly, there was nothing that needed to be cut yesterday. :knife:

    I was mostly hoping folks would have a look at the geometry and give...
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    Dough, would you mind elaborating on how the...

    Dough, would you mind elaborating on how the edges from the two stones differ?

    Thank you!
  9. I just picked up a very lightly used Takeda 210mm...

    I just picked up a very lightly used Takeda 210mm gyuto.

    Images of blade and choil are available here: imgur.com/a/EGHHq

    What do you think about the geometry given the recent quality control...
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    I see... Anyhow, I thought the knife looked...

    I see...

    Anyhow, I thought the knife looked stunning on a background of coffee beans. The texture and color variation of the coffee complemented nicely with the stark blade and mottled handles. :D
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    Awesome post! I find that you and I are in the...

    Awesome post!

    I find that you and I are in the same boat money-wise; I also need to be very judicious in how I spend. Thus comes the need to ask questions/get feedback from others... :D

    I am...
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    Thank you very much for rounding up the great...

    Thank you very much for rounding up the great info!
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    By "response" you mean "feedback," right? What...

    By "response" you mean "feedback," right?

    What stone do you start with before making the jump to 4k?

    Thank you!
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    Sounds great. Looking forward to seeing the...

    Sounds great. Looking forward to seeing the results! :doublethumbsup:
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    I usually upload the pics to imageshack.com and...

    I usually upload the pics to imageshack.com and then use the "Insert Image" function to insert the image.
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    Err...I did not realize that Arashiyama/Takenoko...

    Err...I did not realize that Arashiyama/Takenoko were one and the same.

    In this case, does the Rika leave a refined-enough edge given that most folks say it's more of a 2k/3k edge?
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    :plus1: :wink:

    :plus1: :wink:
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    I could be wrong, but the Arashiyama is a 6k...

    I could be wrong, but the Arashiyama is a 6k stone while the Takenoko is an 8k stone.

    Not sure I need an 8k for a gyuto...

    Should I go for the arashiyama or the rika?

    I'm looking for...
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    Menno, any chance you would consider posting...

    Menno, any chance you would consider posting before and after picks?
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    Hi menno, Here's an awesome post on this forum...

    Hi menno,

    Here's an awesome post on this forum that discuss just this issue: http://www.kitchenknifeforums.com/showthread.php/10420-Removing-scratches-from-sharpening-thinning

    :doublethumbsup:
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    How does the Arashiyama 6K compare to the Rika...

    How does the Arashiyama 6K compare to the Rika 5K?

    I've been debating about which one to pick up...
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    All the handles look great! I especially like the...

    All the handles look great! I especially like the Karelian birch.

    P.S. Do you, by any chance, homeroast your own coffee?
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    Funkola, I currently own, and actively use, a...

    Funkola,

    I currently own, and actively use, a Tanaka 210mm blue #2 damascus gyuto. The soft iron cladding on this knife is known to be very reactive and patinas quite quickly. In over 2 months of...
  24. Hi All! Thank you for the great advice. I...

    Hi All!

    Thank you for the great advice.
    I appreciate the help and will be trying all the suggestions as I continue practicing. :knife:
  25. Got it. Thank you! Once again, thank you...

    Got it. Thank you!



    Once again, thank you for the help. I appreciate the feedback.

    Last question: At which point do we say that a knife is sharp enough? What's a good test of sharpness?
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