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  1. adam92 replied to the thread Cutting maki sushi rolls.

    Gyuto is much better than sujihiki and petty due to profile. I been cutting for 8 years & trying many kind of knife. However, gyuto is...

    Nov 17, 2019 at 3:01 AM
  2. adam92 replied to the thread I love this Binsui!.

    Can i know what angle do you sharpen this knife?

    Nov 16, 2019 at 10:52 PM
  3. adam92 liked inferno's post in the thread WTB Shapton glass#500 extra thick.

    you wont need a 1k if you have the 500 and like a 2/3/4k imo. 500 to 3k is a very smooth transfer. regarding cktg. well the guy is just...

    Nov 15, 2019