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    Anyone know original angles on Konosuke?

    Thank you. I didn't know that.
  2. E

    Anyone know original angles on Konosuke?

    Thanks, you're probably right. But I'm looking for the original angles (or angles that experts here recommend for such knives) to give these knives a fresh start after being neglected. I think copying/preserving whatever wonky angles these knives have now is a mistake. When new they were...
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    Anyone know original angles on Konosuke?

    Help. I've been bad. 3.5 years ago I bought a Konosuke 240mm Hitachi White #2 steel Wa-Gyuto, and a matching 120mm Petty. They've had light use in a home but I have never sharpened them on a stone. I have only touched them up on a round ceramic rod. I want to restore the edges to the...
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    Sharpening angles for German vs. Japanese knives

    Thanks. I heard about drawing on the edge with a sharpie and when all of the black is gone you have found the correct angle. Good idea? The Konos are a couple years old, get only light use but are way overdue for the stone. Sorry. I do use an end-grain board and touch up with one of those...
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    Sharpening angles for German vs. Japanese knives

    I have a Konosuke 240mm Hitachi White #2 steel, Wa-Gyuto and a matching 120mm Petty. I also have a set of Henckels Four Star knives which are for the rest of the family to use. I'm thinking the Germans get a 20 degree angle and the Konosuke's a 12 degree. If not what should I shoot for?
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    Knife storage/block/Saya

    Maybe it's compensation for . . . something . . . like men and big sports cars or pick up trucks.
  7. E

    The iKnife

    I always knew apple would lose its focus without Steve Jobs.
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    The iKnife

    http://www.youtube.com/watch?v=GkMp6B4s2K8&feature=autoplay&list=ULDgedbX6stc4&lf=mfu_in_order&playnext=1
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    deBuyer frying pans

    Thanx. I kept the receipt and can return the unopened can of that Leave-it-to-Beaver-era mystery-sludge. Confession time - I've used EVOO for years exclusively for "seasoning" my Lodge cast iron pans. I know EVOO is not a high temp fat but, Hell, I ain't croaked yet. I don't know; perhaps a...
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    deBuyer frying pans

    Well I got 3 pans. 10" mineral fry pan 12" mineral fry pan 8" crepe blue - which came with a goofy William Sonoma crepe mix and wooden crepe flipper - I feel like SUCH an airhead stylish trendy white American Yuppie! LOL Wow, these pans ARE heavy! I could not find coconut oil at the markets so...
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    deBuyer frying pans

    Thanks everyone. I've decided on the de Buyer Mineral 10" and maybe a 12" and a country pan. A local William Sonoma has them in stock at the same price as Amazon, plus I get them immediately. I have to pay 10% sales tax, but that would probably be about the same as shipping. WS's website says...
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    deBuyer frying pans

    How does deBuyer's Mineral line differ from their Carbone line?
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    deBuyer frying pans

    I want, for home kitchen use. I realize this is a knife forum, and you guys directed me to JKI where I got my two beautiful Konosuke White #2s, which I love. I have heard posters here talking about deBuyer pans so . . . I'll start with a 20mm (8") for cooking eggs for one and add larger sizes...
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    Everything has turned to warm butter

    I'll have to learn some new superlatives to post about a better edge. Actually I haven't use the new knives much. I've been holding off till my end-grain block arrives this Friday. :bliss: Our old cutting boards will be relegated to use by the unwashed masses here along with those Henkie...
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    Everything has turned to warm butter

    That edge is only "respectable"? :eek2::eek2::eek2: When the knife seemed to just fall through the big raw carrot I thought someone was playing a practical joke on me, since they've been teasing me about my snobby new knives they are not allowed to touch. I thought they had put a few cooked...
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    Everything has turned to warm butter

    I cannot image they could possibly be any sharper. I have to be careful how I dry them. They EAT towels.
  17. E

    Everything has turned to warm butter

    Last week I bought a new Konosuke 240mm White #2 Gyuto and 120mm Petty From JKI. http://www.kitchenknifeforums.com/showthread.php?2357-Review-of-JKI-Japanese-Knife-Imports Holeeee Crapoleeee! I had no idea what good knives could do. I've nicked myself a couple times now pushing too hard. I was...
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    Review of JKI, Japanese Knife Imports

    Hey bro, I tried to give you more money. Bonk Bonk Bonk :headbonk: Yeah, housing here is crazy! Do what I do. Be an old fart who bought a house a long time ago. :razz:
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    Should I force a patina on new knife?

    Well, I like to think I'm so open minded that my brain fell out. That would explain a lot of things in my life. SO, y'all guyz and galz who cut stuff for a living . . . what other foods have you noticed produce attractive reactions? Does human blood produce a different color than cow blood...
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