Search results

Nope, no horror story. Just a few questions. Past discussions seem to lead to good luck collecting on something damaged. So is insurance more about something which has gone missing? Just bought a knife and @ashy2classy told me that I would have to sign for it because he has had bad experience's...

Catch and release from this thread. (with nice photos) https://www.kitchenknifeforums.com/threads/sakai-kikumori-choyo-white-2-270mm-gyuto.69386/ Dimensions: Edge Length - 256mm Height at heel - I am seeing closer to 53mm by ruler, but also difficult to measure. Figure 53 - 53.5? Received this...

What would you use one for? I would think an Usuba would be the proper choice and work better. Thoughts?

LOCATION What country are you in? U.S.A. KNIFE TYPE What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Boning Are you right or left handed? Right Are you interested in a Western handle (e.g., classic Wusthof...

I just received one as a gift. I have always been under the impression that they were to be used as is. Online I see many that apparently recommend the use of oil and board butter. What do those of you that own them do? Thanks D.

Coutlier nola has a small selection at 15% off if anyone is interested. D.

Thinking of adding one for myself along with an order I may be placing. KDS 1000 / Hyper 1000 / Hyper 1000 Soft / Mentally I understand the difference between the Hyper normal 1000 and the KDS How does the KDS cut on HSPS steel....very poorly/poorly/does okay? What is the difference between the...

Anyone have any input on a honesuki 165mm. Would I be better off with a 150mm? Just for mainly chickens and a few turkeys. Thanks D.

Would like some help picking petty's/paring knives to replace ceramic and chicago cutlery steak knives used as paring knives.The paring knives were destroyed years ago. USA, right handed, home use to cut veggies, meat etc on a High-Soft cutting board. Nothing hard, bones, frozen items, etc. I...

The Kitayama came with a nagura. Is it normal to soak a nagura, or use it dry? D,

Need to turn in a list very soon perhaps end of Monday, and can use your thoughts. Primarily for white and blue steels, iron and stainless clad. Also in future, western makers similar good carbon steels. All knives used for cutting food only. Definitely will be getting an Atoma 180, and...

I imagine that the band-with (correct term?) required to maintain this forum could be daunting. Is it better to link to videos, or is it acceptable to upload them directly in a thread? If off site, what good places to upload them to? Would any allow one to go in and delete an old video and...

Other than additional cost and lack of coloring, is there any other reason to not wanting stainless clad? Is there problems with food release, stickshun (if that is a word?) Gee I just abhor the thought of owning stainless? thanks D.

Need new cutting boards. Am use to wood, and not afraid of it either. Looking for small sizes 5x7 -9x12 and lightweight to make my wife happy. Have been checking into something a bit more knife friendly. End grain will be to thick. Not sure about edge grain, so was leaning towards some...

I just purchased 500, 1000, and 4000 shapton glass stones. My old stones are soakers. When squirting water on the stones it just beads up and gets pushed off in a stroke or two. Is the purpose of the water just to wash off the gritty residue from sharpening? If it is for lubrication, are...

hello from chicago. perhaps someone can direct me to the buy sell forum. Seems to have disapeared after the site got changed.