Recent content by antonio_luiz

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    Why do you hate santokus?

    I cringe every time I see a TV celebrity chef brought up on Western chef knives trying to do justice to a Santoku. Personally though there are other knife styles I prefer
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    what do you guys use for pocket knives?

    I used to carry a Spyderco Enduro but found it too big for my "man purse" I then discovered the CRKT Eros - a sweet Ken Onion design that's just about perfect for basic EDC tasks and the occasional mall eatery steak. Pierced Ti handle; frame lock; 3" 440 (Accuto) blade; IKBS pivot; Flipper...
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    Deep rust removal

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    Fiddle Bow Bread Knives

    I have a couple (one vintage - the other is on a Huon Pine handle) I have a couple - one's a vintage and the other (shown) is on a rather nice Huon Pine handle. Never used either of them as I don't see the need for a slice-guide - and anyway I prefer to use a gyuto for slicing bread - no need...
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    Bulat on KickStarter

    Not all kickstarter projects are worth supporting. Just saying............
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    May amuse people = ISO standard for kitchen knives

    So where does the traditional bonti fit into this standard?
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    cutting boards question

    What he said
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    Boker Ceramic Rigging Knives

    Oh - and then there is the Spyderco knives in H1
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    Boker Ceramic Rigging Knives

    Have you guys considered the Boye Cobalt knives - these things are designed for saltwater and tough cordage http://boyeknives.com/index.cfm?CFID=3859634&CFTOKEN=b35706ed191124bf-E83873BE-D0E0-58B3-2710CF6F09958665&jsessionid=457B95623D63498D4E5FDE62BEB61DFC.cfusion
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    CCK Rescue

    Bit hard to tell from your pics - (my chinese is hopeless as well) whether you have a chopper or slicer but it definitely looks to be one of the larger CCK's - my guess is the 1503 http://www.chanchikee.com/ChineseKnives.html
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    The Santoku phenomenon

    I believe the use of the santoku (steel and ceramic) by celeb-chefs has more to do with their 'exotic' shape/material than any performance benefit - compliments of the prop departments. It's pretty obvious to me that while GR uses them he is also uncomfortable with them - and as for Nigella...
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    Masamoto KS WaGyuto, Mukimono, or Kiritsuke??

    In my very limited experience, 270 is minimum for a kiritsuke.
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    Sharpening a Nakiri

    If you run it so that the edge is in line with the belt it will fix up that wavy edge - I have used this technique on several knives which had been 'over-steeled' to the stage that they were starting to look like kukris. Just make sure the blade doesn't heat up
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    Re-etching / maintaining Damascus.

    You do realise that Muriatic Acid is actually Hydrochloric Acid (HCl). You can also etch with Ferric Chloride - the same stuff as was used for etching printed circuit boards - this is not as aggressive as HCl
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    D. Martell Help to Design a Forum Knife!

    I would like to see a parer - maybe partnered to something else but definitely a parer
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