Search results

What size / specs kochi did you buy? I want one... I think!

Quote of the year!!

Thanks For the help. About a year ago I had a post up and got some great feedback on Guyto, I never pulled the trigger and then was given a Global 8 1/2 chef... I haven't been that happy with it. Let me bring back that post and get the ball rolling agin now that I have a decent cutting board.

Well I put in a new gas range and I'm itching to get a round bottom wok with ring. Any recommendation? Also my cheap fish filet knife met its last fish today. What should I get?

Can anyone ID the make and type of these knifes?? http://youtu.be/C-WxYFVhn60 Also I want a new cleaver... Really bad and add a new Guyto too...

Thanks for all the help, I sand it this weekend and start the mineral oil process. I have read some recommendations to season season each side with mineral oil and like it sit for 24 hours then wipe clean and do it again for 5 days?You think this is overkill?

You think I should just leave it alone then? I was thinking of using the boos mineral oil and then wax it? But most of it is pretty rough? Actually maybe I should just order the Board Smiths oil and wax? I know he makes great products.

Some more details on the boos board... They original price was about $250 retail... This beautiful board is designed to ensure a perfectly stable work surface – no matter how vigorously you're chopping. A wooden lip on either side of the board, attached with handsome dowels, anchors the piece...

I got this as an engagement gift from a relative who works at the store that sells it. It does have a tiny bit of damage but is a huge step up from my bamboo cutting boards. I have not used it yet, but I have cleaned it with some damp paper towel. Upon that I noticed it's really rough...

Wow I want one? Where do get myself one of those toys?!?!

Awesome what size ect? I am trying to decide between that knife and the Gesshin Ginga.

So I am sure I am not going to get any street cred, but I made a few small purchases. I broke my old J H $20 knife opening a spaghetti squash, no love lost. I do really want a Ginga 240 Wa Stainless, but is out of stock...so is the petty I want. I really did want to hold the Ginga before I...

I am really not a fan of caborn knifes, just don't want the upkeep. How about something in the 30 80 range?

Well I've used the towel, cheap knifes ect. I don't have a cleaver, but hey I'm always in to buy another knife. I eat them a lot, might as well get something that will cut it like butter. Help me spend some money lol

Wow what size will I order.... 270 I'm thinking?!?

Which cleaver would u get?

So I eat a spaghetti squash once a week, I have...had a old knife I used to muscle it open, but it broke. It was a j henkel $30 knife so no biggie. That said I don't want to spend a ton of money, but what would you use to get it open without too much effort.

Stinks you got that out of the box!

I want that knife! Actually I want a lot of knives lol

Wow. I. Want. =]