Recent content by applepieforbreakfast

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. applepieforbreakfast

    PayPal and 1099 that they will issue starting this year

    This is the most sane advice in this thread.
  2. applepieforbreakfast

    Using aluminum foil, instead of stainless steel foil.

    Melting point of aluminum is only 1,221°F. A2 is going to be heated higher than that.
  3. applepieforbreakfast

    Soft cutting board recommendation

    None of them. I get an itch to buy a Hasegawa or Asahi every so often, but I never end up checking out. I always wind up saying, "What will this do that my current boards will not? What will this do better?" Haven't come up with an answer yet. If you're not sure about Sani-Tuff, buy one of...
  4. applepieforbreakfast

    Soft cutting board recommendation

    I use Sani-Tuff boards and really like them. I've got two of the 15"x20". They don't catch edges too bad, but IIRC, they aren't as soft as some of the other rubber boards. However, I haven't noticed any unusual dulling. I'd buy them again. Especially if they were the only ones to make the size...
  5. applepieforbreakfast

    What's your favorite slicer for a Standing Rib Roast?

    I've done rib roasts the past couple of years. Longer is better, and I'd pick a more rigid knife over something flexible. I used a Gihei Blue 240 gyuto, which felt nice, but was too short. Currently in the process of making a 360mm slicer for prime rib and briskets. From the choices presented...
  6. applepieforbreakfast

    Review: Sukenari AS 225mm Gyuto

    Source?
  7. applepieforbreakfast

    EDC recommendations

    Spyderco's Gayle Bradley folder might be one to consider. M4 steel, several features are designed from a "hard-use" working perspective. This video is about the GB1, but some of the features being discussed live on in the GB2.
  8. applepieforbreakfast

    How to touch up a japanese knife?

    I'm a fan of 3 micron diamond compound on balsa for quick touchups.
  9. applepieforbreakfast

    Knife Line With Multiple Personality Disorder?

    IIRC, these are rebranded Tadafusa knives.
  10. applepieforbreakfast

    Jappanny & Seisuke

    Japanny is listed as the registrant for the SeisukeKnife website.
  11. applepieforbreakfast

    SOLD Kemadi Bulat 225

    Everything about this knife looks great! How thick is it at the handle?
  12. applepieforbreakfast

    180 - 200mm gyuto?

    I've got a Kohetsu (Tadafusa) SLD 180 gyuto that I really like. Have had it for a little over a year. If it's just a little bit of cutting, I'm probably picking it over other options.
  13. applepieforbreakfast

    HAP-40 vs. ZDP-189 vs. R2 ????

    ZDP is just D2's bigger, harder brother. Oversimplification incoming... ZDP and D2 are essentially just iron, carbon and chromium ZDP and D2 are both high carbide volume steels Both ZDP and D2 have enough chromium to be considered "stainless", but neither really are because most of the chromium...
  14. applepieforbreakfast

    HAP-40 vs. ZDP-189 vs. R2 ????

    ZDP-189 is just fancy D2.
Back
Top