Search results

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. cotedupy

    A Question About Peanut Butter

    So a while back I was shocked to learn that there are significant number of people out there, who if making a piece of toast with peanut butter... do not butter the toast first. They regard peanut butter as some kind of butter substitute, that can happily be eaten on an otherwise dry piece of...
  2. cotedupy

    Chan Chi Kee-ri Cleaver No.3

    [Old timers here will know what I mean when I say: Let's hope this doesn't turn into another 'Shigefusa-Santoku-Gate'! ;)] --- I recently bought this knife from @Chasingsharpness, who'd had the noble ambition of trying to sand out the horrid new etched logo that CCK now put on their knives...
  3. cotedupy

    Potted Shrimp

    This is a British delicacy and extremely simple to make, though I'll go into some detail because it's worth getting these things correct eh! Even if it will probably be of little use to anyone outside the UK and northern Europe because you only get this kind of small 'Brown Shrimp' here. The...
  4. cotedupy

    A tip for thinning asymmetrically

    Here's a little tip for thinning knives with slight asymmetry to the grind, or if you want to get some slight asymmetry into a 50:50 grind... Apply more pressure on trailing strokes when thinning the body side, and more pressure on leading strokes when thinning the food release side. The bevels...
  5. cotedupy

    Kiridashi kanji help

    I was wondering if anyone could translate the kanji on these two kiri (and box) that I have? I realise the second might be a bit tricky (?). Many thanks in advance for any insights anyone might be able to offer. There are a select number of people here who often jump in to help out with this...
  6. cotedupy

    Kanji / Maker help

    Can anybody tell me who made/sold this knife...? Many thanks in advance!
  7. cotedupy

    A very easy way to make a wa handle

    This is quite an obvious thing to do tbh, I do it a lot and I'm sure many others do too, I'm not trying to claim any great innovation. But maybe someone hadn't thought of it, so here's the process of what is most certainly the easiest way to make a nice Japanese knife handle. Most of the below...
  8. cotedupy

    Machi gaps on slicers...

    I quite like a machi gap on a single bevel slicer, I dunno why, I just do. What do others think... [This is referring specifically to traditional Japanese slicers. I think we can all agree that a machi gap on a gyuto would be a bit gash.]
  9. cotedupy

    Show me your horn...

    [Sorry - that was a cheap joke, but I couldn't resist.] For a while I used to make custom kitchen knife handles basically for a full time living, and I still make some, just not all day every day. And one of the nicest things to work with is buffalo horn, it's a really lovely material for...
  10. cotedupy

    ‘Thumb nail’ or ‘Three finger’ test...

    Time I think for another Silly Sunday Evening Poll... I noted this when zooming in on a picture I took earlier. Which made me wonder, what do you prefer: Thumb or Fingers? (It seems that apparently I use both, tho it’s kinda subconsciously).
  11. cotedupy

    Tajima Nakatoishi Review

    Background [This is just copied from a message @ethompson sent me] The original mine suffered a terrible accident in the 30s resulting in production being stopped. Shortly after WWII another vein of similar stone was located closer to the surface but was quickly exhausted. The old guard in Japan...
  12. cotedupy

    WTS (Or trade) Rocks

    Once again clearing out some some stuff to fund more stuff. This is a sales post really though there are a couple of potential trade options mentioned at the end. I'm sure a lot of people know the drill by now, but here's a quick run-down just in case: Prices quoted are in USD, not including...
  13. cotedupy

    And another thing about Globals...

    Here is a link to one of my better posts on the forums: https://www.kitchenknifeforums.com/threads/which-popular-knife-brand-did-you-absolutely-hate.55352/post-843381 Now on the one hand that's simply a particularly successful example of the kind of caustic and facetious nonsense that I like...
  14. cotedupy

    An interesting Sabatier Restoration WIP

    I recently received these four project knives I'd bought off BST. They're not massively fancy, just decent quality, workhorse-y, stainless numbers, built to withstand the rigours of a professional kitchen. Nevertheless I was surprised they didn't sell relatively quickly, because they weren't...
  15. cotedupy

    Are Jnats Unusually Expensive...?

    I was playing around with some stones yesterday and measuring some SGs. Then also decided to have a go estimating their value by weight, to get an idea of how different types of natural stones compare in terms of absolute price. A few things to note: These values are in US$ per gram, and are...
  16. cotedupy

    Is Silicon Carbide better than Aluminium Oxide for (kasumi) polishing?

    I can do you a really pretty decent san-mai kasumi off any dirt cheap vitrified SiC block, far better than any comparable grit AlOx stone I know. @refcast can do it with powder. @inferno rates the Suehiro G-8 as one of his all-time-tip-top-best-synthetic-kasumi stones. Is Silicon Carbide just...
  17. cotedupy

    Stone ID Help

    I know, I know... this is meant to be my game innit. But when it comes to Japanese synths, especially the higher grits, I’m a bit lost. I found these three at work today, caked in black dirt and ‘mystery spills’. This was the cleanest: But after a fair bit of atoma-ing, they now look like...
  18. cotedupy

    Kanji / knifemaker help

    Might anyone be able to help me with these kanji / who made the knife? Many thanks in advance!
  19. cotedupy

    Mon dieu! C'est pas vrai?!

    There are a lot of excellent things going on here. But probably my favourite is that the Sabatier brand in question was/is owned by a company in... err... Connecticut.
  20. cotedupy

    Stupid Sunday night thought experiment time

    Do you think you could sharpen a knife better... a.) Blindfolded. or b.) Without feeling or touching the edge.
Back
Top