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  1. miketayl0r

    FS: DEVIN ITK 240

    Way too fast
  2. miketayl0r

    WTB: 180mm Stainless Santoku

    In the process of handling a dojo 180mm "Gyuto" santoku. Prob a little more than you were looking to spend but could customize a bit if interested.
  3. miketayl0r

    240 Hide Gyuto Blue #2

    What did you trade for? I'm curious
  4. miketayl0r

    F/S 4 -10" FORGECRAFT(s) and more CONUS

    last bump before I try my luck on the bay
  5. miketayl0r

    F/S 4 -10" FORGECRAFT(s) and more CONUS

    All forgecraft 10"chef knives are sold!!! NOS Forgecraft clever, slicer and Artifex scimitar package still available Price drop $100
  6. miketayl0r

    F/S 4 -10" FORGECRAFT(s) and more CONUS

    3 original Forgecrafts SPF
  7. miketayl0r

    F/S 4 -10" FORGECRAFT(s) and more CONUS

    Purchased most of these knives thinking I would have time to refurbish them but I don't. Hoping to find them a home with someone who does or somebody looking for knives to practice on. 3x 10" Forgecraft Chef's Knife top- early forgecraft, pitting toward the tip, very clear deep struck logo-...
  8. miketayl0r

    WTT: Ealy 240mm O-1 gyuto for 240ish gyuto

    I have a yoshikane SKD stainless clad 240mm with Stefan handle I may be willing to trade Sent from my iPhone using Kitchen Knife Forum
  9. miketayl0r

    my first nogent handle

    looks great
  10. miketayl0r

    Cheaper Handle Material?

    I agree +1 cheaper scales would be a big plus for me. I started rehandling western style knives and would love the option of cheaper but properly stabilized wood for workhorses and old butcher knives.
  11. miketayl0r

    Curing Salmon - Anyone does it?

    wow! thats the exact same set we have with our beet cured salmon, except we have house made everything bagels and scallion cream cheese too.
  12. miketayl0r

    Curing Salmon - Anyone does it?

    I've done beet cured salmon. Slice red beets and dehydrate for 24hrs. Buzz into a powder form. cure is 100% weight of salmon, 3% salt, 1% sugar, 1/4c beet powder. vac in bags "cryo-cure" for 48 hrs. rinse and slice! The outside will be a bright purple while the inside of the salmon is orange...
  13. miketayl0r

    CCK FS

    so are you asking $60 or $195. Im not sure why Im confused by this.
  14. miketayl0r

    Forgecraft Re-handle

    Yes M. Henry's work is amazing. I have a couple wa's from him. I'm looking for someone who can do westerns that isn't backed up for months. Any novice knife handlers would be considered too!
  15. miketayl0r

    Forgecraft Re-handle

    Looking to get a few knives rehandled. Can anyone point me in the right direction.
  16. miketayl0r

    Package deal!

    SPF
  17. miketayl0r

    Package deal!

    A few knives that aren't being used. Rather they go somewhere and get some use. -Shun 8" offset serrated knife Home use. -Stainless small cleaver (purchased at an Asian grocery store) Used once. Would be a great beater cleaver. -Takayuki Grand Chef 150mm Hankotsu Sold as a package deal...
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