Recent content by sergchub

I would be interested if he could remove the ht scale and may be even do some rough grinding so that the only thing left would be finial profile and sharpening, something that could be done on the stones in a few hours. Aeb-l sounds reasonable

I would be interested if he could remove the ht scale and may be even do some rough grinding so that the only thing left would be finial profile and sharpening, something that could be done on the stones in a few hours. Aeb-l sounds reasonable

Judging by the picture the handle is almost as long as the blade itself...

is it hammered or laser engraved?

Bake it Tim Ferris style half submerged in canned fire roasted tomatoes. Shanks take ~4hrs at 350, big shoulder should be done in that time as well... Closed cast iron pot. I like black magic spice mix on lamb...

does anyone else feel that the western handle on Zwilling Kramer chefs is way too thick? I am a big guy (6' 1") and it just felt huge. really wanted to like it but just couldn't...

PMed

I have been lurking around for some time now and finally decided to join the forum. I've always been interested in various knives and recently decided to learn more about the kitchen variety... Sergey