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  1. nickw_

    For those who don't like patina, what are your preferred maintenance methods?

    I am considering a mirror polish on my next carbon steel knife. I know the knife won't look brand new forever (and thats fine), but I am interested in learning about the better maintenance practices to keep the appearance up. There seems to be many options out there, and I'm curious about the...
  2. nickw_

    Dive into the world of home made mustard.

    I was thinking of this article the other day. It’s an oldie, but classic. You need to read this. https://www.theonion.com/man-on-internet-almost-falls-into-world-of-diy-mustard-1819571371/amp
  3. nickw_

    Are two sujihikis better than one?

    I am wanting to buy a sujihiki. I have done a self assessment of my needs, and read literally dozens of threads on length. So I'm not looking to turn this into a 240 vs 270 vs 300 debate. Nor a "please recommend a knife" post. I am considering buying both a 240mm and a 300mm. My hope is to...
  4. nickw_

    Sujihiki vs Gyuto efficiency on slicing proteins

    Hi All, Something I've been wondering about, and perhaps someone here can help answer. I'm wondering how efficiently a sujihiki slices compared to a gyuto with raw and cooked proteins. I'm curious, can a sujihiki make better use of every cm of edge length, compared to a gyuto? Essentially: Can...
  5. nickw_

    Hi there. I'm a new member from Canada, eh.

    Hello from the land of maple syrup, poutine, and people who routinely get into a "Canadian standoff" over who's going to use a doorway first. I currently have two Japanese knives, with another on the way. My other knives are those which should not be named. My first real knife was a 210...
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