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  1. J

    What do you look for when buying a knife?

    When buying a new knife, what are the things you look for? Brand name/maker? Shape? Length? Handle? Metal? RC number? Weight? Any thing specific for certain types of knives? :knife:
  2. J

    Mesquite Handles

    Not sure where this is suppose to go, so if it's not here I'm sorry. If I was to use mesquite (Honey mesquite specifically) on a kitchen knife handle, would it need to be stabilized? I have heard different opinions about it in terms of not needing it, but it can help on hunting knives, but...
  3. J

    Alternate to rock chopping?

    I've read a couple places that rock chopping isn't great for Japanese knives. I'm wondering what you do to chop parsley, cilantro or garlic if you don't rock chop? I tried looking on youtube for some videos, but everything I can find is some sort of rocking motion. Or are herbs and garlic just...
  4. J

    Physics of Sharpening Stones

    I believe what I have read on here about the harder the metal the finer grit stones you need, and the softer metals, you need lower grit. Can somebody explain the physics of this to me? It seems like the harder it is, the coarser the grit you would need to actually remove metal. Or am I just...
  5. J

    Pairing Knives

    I am looking at pairing knives (will be ordering and Akifusa 240 mm gyotu soon. I have no idea how to tell which knives are made well, made poorly or middle of the road so I'm asking for some help. I am kinda looking at these three but open to other suggestions: Shun Classic 3.5" - $80 Suissin...
  6. J

    Stone Recomendations

    I have just recently gotten into cooking (last year) and am wanting to get better equipment. I have many pocket knives and have a really good sharpening setup for them but am really interested in free hand sharpening so I can do all my knives. I recently recieved a JA Henkels set as a wedding...
  7. J

    Noobie looking for a chef's knife (questionaire)

    I have recently gotten into cooking from scratch this past year and am thinking having a really good chef's knife will help make everything go faster and smoother. I am 23 and have larger hands. As of right now I am leaning towards the Akifusa 240 mm Gyuto, but open to any suggestions...
  8. J

    Help choosing chef's knife

    I am just getting into cooking (started about a year ago). I have been reading through all the forums and reviews. I think I have it narrowed down to these two (although I am open to any other suggestions): http://epicureanedge.com/shopexd.asp?id=85649 $219.95...
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