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  1. Theunincrediblehaq

    What's the worst you put your knives through?

    I was cutting up a few medium-sized pumpkins with my Mazaki gyuto the other day and it got me thinking: I know that most people here like to baby their knives but as a chef, I put my knives through hell and back. Sometimes when things get pretty balls to the wall you tend to do anything to get...
  2. Theunincrediblehaq

    Finishing on Naturals, Worth It For Professional Environment?

    I've been sharpening my knives for almost 6 years now and I'm still learning so much from this forum as well as other sources like YouTube. What started off as a 240 and 1000 grit combination stone has expanded to a full set of waterstones ranging from 200 to 10k grit,( of course, not all of...
  3. Theunincrediblehaq

    Favourite tall gyutos!

    I'm sure this question has been asked many times before, but what are some of you guys' favourite tall gyutos? I'm talking anything 55mm and beyond, basically beasts for gyutos! I'm I've got a few on my wishlist like the Masashi Kobo 240mm SLD gyuto...
  4. Theunincrediblehaq

    Hello from Singapore!

    Been lurking on and off for 2 years but now that I've got the spending ability to buy knives, I guess I'm gonna take the plunge and dive into the deeeeep rabbit hole that is KKF!
  5. Theunincrediblehaq

    Tall petty knives recommendations

    LOCATION What country are you in? Sunny Singapore KNIFE TYPE What type of knife are you interested in? Petty Are you right or left handed? Lefty Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Wa handle What length of knife (blade) are you...