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Thread: Welcome to Kitchen Knife Forums!

  1. #221
    Senior Member
    Join Date
    Jan 2013
    Location
    Melbourne
    Posts
    89
    Hi for the first time to everyone here. I just bought a ******** laser 240 wa gyuto and have since learned reading this forum that the supplier of this knife is not particularly well received. Personal opinions of the supplier aside I would like to get peoples opinions of the knife itself. When purchasing it seemed to fit the profile of everything i was looking i.e steel quality, wa handle, size, shape and obviously sharp but am just looking for a few pointers on sharpening from anyone who owns/owned one. Thanks

  2. #222
    Engorged Member
    El Pescador's Avatar
    Join Date
    Mar 2011
    Location
    SoCal
    Posts
    1,902
    [QUOTE=jeff1;168775]Hi for the first time to everyone here. I just bought a ******** laser 240 wa gyuto and have since learned reading this forum that the supplier of this knife is not particularly well received. Personal opinions of the supplier aside I would like to get peoples opinions of the knife itself. When purchasing it seemed to fit the profile of everything i was looking i.e steel quality, wa handle, size, shape and obviously sharp but am just looking for a few pointers on sharpening from anyone who owns/owned one. Thanks[/QUOTE

    Good luck with the knife! Overall, it seems like it was a good buy for you.
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

  3. #223

    Join Date
    Jan 2013
    Location
    San Mateo, CA
    Posts
    7

    Wink Just Saying Hello

    Hello! New to the forum. Been reading posts for a bit already.

  4. #224
    Welcome to the light, ccubd
    Len

  5. #225

    Hi

    Hi,

    New here (obviously, you say) though I've been lurking/researching the kitchen knife scene for the better part of a year. Every time I think I've got a handle on something I stumble across a new forum or new information; it's a fun ride at least.

    Several hundred dollars and some poorly chosen knifes later...

    And all this because I wanted to figure out how to sharpen my Wüsthofs.

  6. #226
    Welcome, Xhills!

    Yeah, I started off my internet searching because I was *interested* in Wusthofs.
    Len

  7. #227

  8. #228
    hi. i am of course new to this forum and have one question that has bothered me for years. i had a set of antique kithen knives that had an unusual
    stamp on them and i have never seen elsewhere sinse they were carbon steel, and were not home made, and they appealed to me and i bought them on a whim,
    and lost in a move. and i am hoping to find an antique knive expert that can tell me what and where they were made/?

  9. #229
    the stamp on the blade was what appeared to be a fireman running with a ladder, maybe french or italian, and no other mark. it was a large kitchen knife that was very well used, {sharpened down} and was clearly well loved. the handles were not rounded like the sabitier, but square, and still very sharp.there was a larger one and a smaller one.
    maybe 12" and 8" blades. any feedback will be apprecieted

  10. #230
    Welcome to KKF, sorry that I can't help with your ID, hopefully someone else can though.

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