Recent content by Dubsy

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

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

    Chicken killer

    i got a Global flexible boner and a g-21 for meatwork, but i havent ever needed anything more than my boner for chickens. it cuts through cartilidge easily, and cuts through the ribs fine too. for anything heavier, i got the G-21 and a Joyce Chin Cleaver
  2. D

    First Vintage Chef's knife.

    i read somewhere that since Sab's are so soft, that steels will actually remove metal from them, which would make sense as to why the whole "steels sharpen" thing got started since everything used to be carbon. i just ordered 4 Sabatier-K's (new ones, vintage is too pricey), lookin forward to...
  3. D

    How to force a patina

    your link doesnt work. and will the off white/champagne color appear on every carbon steel if you did it that way?
  4. D

    Julia Child on Knives and knife skills

    on the sabatier-k site they say their carbons on 54-56, so your spot on.
  5. D

    first carbon knives

    alright, before i make any decisions, i have a question about steels. how is the french carbon steel compared to others? is it more reactive, does it take a good edge, hold it? is it hard to maintain? from what i've seen it doesnt seem to be overly reactive, i havent seen any completely rusted...
  6. D

    Julia Child on Knives and knife skills

    not on toast or dry breads. however, i used to have a Victorinox slicer that everyone would borrow to slice bread, cause it worked better than the bread knives. so really, they should be called toast knives, not bread knives.
  7. D

    first carbon knives

    well, its not a complete set per se, just a paring, utility, slicer, and Chefs knife (might as well be). and i like having knives that look the same, i do alot of Demo's, and they'd probably stay at home alot. i just like uniformity.
  8. D

    first carbon knives

    so for christmas i was asked what i wanted, so i thought about it, and realized ive never owned a carbon knife, and barely ever used one. so i narrowed it down to two brands. a set of Sabatier's, or a set of Fujiwara's. which one would you say is "better"? i like the thought of getting some...
  9. D

    Swiss classic, or just another fibrox?

    but Victorinox was still stamped on their old Fibrox's. and it still doesnt explain the price jump.
  10. D

    Swiss classic, or just another fibrox?

    so i noticed recently that Victorinox, in all their wisdom, came out with a new series! they call it Swiss classic, and they look nice, but... i dont understand what so different about them? they're priced quite a bit higher (still dirt cheap compared to j-knives). i cant seem to find any...
  11. D

    Zombie weapon of choice

    alright, the running vs. walking zombie quesion is answered, but you forgot the more important one: what kind of zombie is it? there are three types of zombies: Chemical Zombies: still "alive" but were created by chemical warfare. brain is the target. Bacterial Zombies: created by...
  12. D

    Kramer on ebay again.....

    is it just the shape of the bolster? because to me the color scheme looks like a Misono UX10, which so many of you (myself included) say is gorgeous. personnaly i LOVE the Zwilling Kramers handle/bolster, the only thing i dont like are the blade shapes. they're too bulky.
  13. D

    ebay MAC bread knives

    Its actually molybdenum steel, not the cladded VG10 on DP's
  14. D

    ebay MAC bread knives

    as far as blades go the MAC and Tojiro are almost identical. same shape/scallop/lenth/similiar steel (both molybdenum),only real difference is the handles. i got the tojiro, and love it. oh, and curiously enough Wusthof makes a scalloped bread knife too...
  15. D

    Would you get a bread knife rehandled?

    tell that to shun.
Back
Top