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  1. H

    225mm Aogami super Gyuto.

    Just stumbled on this thread since it was linked in the new posts area of KKF. There's a town called Didsbury not too far from where I live in Alberta Canada, so I got all excited that there might be a knifemaker not too far from where I am. I see from your IG that you're in England though, so...
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    What are Your Game Changing Knives?

    First game changer for me was the same as everyone else it seems - my first japanese knife. In my case, a Blazen gyuto. then it was down the rabbit hole, and my wallet hasn't been the same since. the balance, cutting ability, edge holding of the blazen amazed and still amazes. I got a takeda...
  3. H

    Best use of stationary bike

    i dunno, i think it'd be better if the bike actually moved. like this one... This was a project last year from a Eugene, OR based custom bicycle maker, Winter Bicycles.
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    Fu Rin Ka Zan of JCK

    yeah, i'm quite curious about the thinner version as well...
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    If you made knives, how would you market them?

    Actually, the value of something given is priceless. I'm being a bit tongue-in-cheek. I agree with the gist of your comment, but like some of the others disagreeing with you, i've kind of come to a slightly different conclusion. For me, free is ok (given certain parameters eg: I like the...
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    Boardsmith vs all others

    ^^ This. I've ordered two boards from the boardsmith. Shippping on the 2nd one, which was a 12x18, was $38 a couple years ago, just to give you a rough idea. got it sent USPS. It took its sweet time getting to me (3 weeks or so), but that's not David's fault. I don't really remember what the...
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    Who makes a cleaver with a "point"?

    to the OP, have you used a cleaver much? I only ask because when I'm using mine, like echerub, I hardly ever find myself wanting more of a point. I find the sharp corner versatile enough for me.
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    Tipping a bad server?

    i usually tip 15-20% for restaurant meals. I've heard that Canadians are poor tippers compared to americans. Judging from this thread, that might be true. If I had really bad service, I have in the past tipped 10% when I *really wanted* to tip 5% (hey, they have to tip out the kitchen...). Long...
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    What's the Strangest Thing You've Eaten

    I know this isn't that uncommon or stange for chinese restaurants, but I distinctly remember the time I had stewed/steamed duck's feet. Can't say I cared much for the texture of the gelatinous webbing.
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    So many to choose from now...

    i'm still not sure what i'd actually use a tablet for... between a smart phone, a laptop, and a PC at home, I feel like I kinda have the bases covered already... But I'm kind of a luddite that way... But if I was in the market, I'd be hard-pressed to pay the 2x premium for apple products right...
  11. H

    zig zag and wenge

    staring into that zig zag pattern on the blade and the wenge - I think i'm being hypnotized into buying a new knife!
  12. H

    Burl Source, Love it!

    wow. that handle looks amazing. Very nice craftsmanship.
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    What about this murray carter knife?

    You tryna be clever? :eyebrow:
  14. H

    Chicken killer

    honesuki for portioning chicken (ie, through cartilege, but between bones), or a cheap yo-deba for going through bones for me.
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    50/50? 60/40? 70/30? 80/20? 90/10? or 99/1?

    my knives start around 60/40, because that's mostly how they come to me. but then they all tend towards 90/10-99/1 because I'm just too lazy to sharpen on both sides...
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    Fishing trip interrupted by massive great white shark

    Nice story. Glad everyone include (shark too) came out ok. reminds me of this picture from National Geographic http://www.boston.com/bigpicture/2011/11/national_geographic_photo_cont.html#photo8
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    Your favorite cookbook?

    huh, apparently my tastes in cookbooks are far more pedestrian than most here, ha ha. I still find myself going back to the Joy of Cooking for the most basic things. The other cookbook I use more than any other I own is this hot and spicy one. I dunno, the recipes always turn out, are fairly...
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    Why do most factory edges suck?

    the factory edge on most people's first japanese knife, though it can be improved on, is still a million times better than the edge they were used to...
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    Really bad knives

    A really crappy nella knife is basically what got me going on the slippery slope of knife addiction... so they do have a use... The owner at Knifewear basically laughed at me (he's a buddy so it was cool) when I showed it to him and the rest is history...
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    What knife should I buy?

    the Inazuma seems like a great start for a collection. If you ever travel to calgary, you should make a point of dropping in to knifewear and see a huge pile of stuff in person. The shop is addictive.
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