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  1. Newbflat

    SOLD Marko Tsourkan 269mm WH Gyuto

    *sigh*..... want, but no dough.
  2. Newbflat

    Fake Kasumi???

    Look like a Masamoto Mukimono?
  3. Newbflat

    Project of the day, quarantine edition.

    I have a pink brick as well but didn’t use it this time. I really need to give it a major flattening and just didn’t feel like it. I dislike the pink brick and the Atoma equally so I just grabbed what was flat. And I don’t have the bad feelings about the Beston 400 that many do. I kinda like it.
  4. Newbflat

    Project of the day, quarantine edition.

    Oh I learned my lesson about diamond stones many years ago. On my fist diamond stone my fist hint was all the blood that appeared all of a sudden on the stone. The month to heal was the endless reminder. On the bright side they won’t catch me threw fingerprints. I’m fine with the Atoma and...
  5. Newbflat

    Project of the day, quarantine edition.

    Isolation project of the day. I’m doing isolation away from my home kitchen and had to leave most of my knives behind. I did bring a couple of projects and a pile of stones though. So today I grabbed my Hiroshiro 270 and decided to do it right. When I got this along with a 240 what seems...
  6. Newbflat

    Is a Kasumi finish a drag?

    One Mazaki, the stainless one has pretty flat bevels. The KU one not so much. I sharpen both with the intention of making them more convex over time. I agree a polished surface has some stiction with say a thinly sliced cucumber, it’s not the drag/friction of a kasumi finish. Just drag you...
  7. Newbflat

    Is a Kasumi finish a drag?

    I get it about the grind helping mitigate some of the drag, but that’s not my point. People spend a lot of time nitpicking grind, weigh, steel types that are almost imposable to tell the actual difference in, profiles, taper and dismiss one knife over another because of it while obsessing...
  8. Newbflat

    Is a Kasumi finish a drag?

    Observation of the moment. It’s been a long time since Ive had clad knives. Most of my knives are mono steel except for a few beater Shuns, and a few of Asai VG-10 I have (nice knives). Over the last few months I picked up a Mazaki 240 KU and a Mazaki 210 stainless clad, both gyuto’s. I...
  9. Newbflat

    A minor tragedy and first relationship bump.

    Lol.... good idea. I showed her this thread and then she said that she will only accept it re smelted and forged anew. At the moment I have nothing but home time so...
  10. Newbflat

    A minor tragedy and first relationship bump.

    You weren’t suppose to notice that. She’s actually really nice, really.
  11. Newbflat

    A minor tragedy and first relationship bump.

    So I’m combining my household with a lovely woman. She smartly has deferred to me for all things sharp. We went threw all her knives and she pulled out one and said... “I don’t care about the others but this one was my grandmother’s and I would like to keep it.” .... “maybe you can put new...
  12. Newbflat

    Cooking dried beans?

    I’ve spent a lot of time in Mexico and most people just cook them until done, really never soak. Take some pinto or black beans, say 2 cups, put in pot add 8 ups of water, an onion and salt. Cook uncovered until done (2-4 hours) depending on how old they are, add water as needed. That’s it. No...
  13. Newbflat

    Looking for wide bevel, stainless clad, w#1..

    Yeah, one part of me really likes TF knives, at least shape and what I hear about the steel, but I’m totally turned off by the fit and finish.
  14. Newbflat

    F**k onions. Let's talk tomatoes.

    Food Processor
  15. Newbflat

    Looking for wide bevel, stainless clad, w#1..

    Only white #2 and blue #2 I think.
  16. Newbflat

    Looking for wide bevel, stainless clad, w#1..

    It’s a right in the title. A stainless clad white #1 wide bevel.
  17. Newbflat

    Looking for wide bevel, stainless clad, w#1..

    Just to recap... I have a Mazaki 240 KU and a Mazaki 210 stainless clad coming any day now.
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