Best benchmark or reference classic 240 mm wa-gyuto knife?

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1. Go into razor sharp.
2. Pick out some knives to try out.
3. Do your best mall ninja routine.
4. Pick a knife roll.
5. Buy the knives and roll you like.
6. Go home and use them.
7. When dull, see step 1.
I'd modify #7 to "When the knives get dull, get some actual experience sharpening them.", and shift "see step 1" to #8.

I wonder if the forum's Singaporeans could translate that sequence into Singlish?
 
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Yea, depends on what you want to eat. For bread, hire @Michi. For beige food, hire @Carl Kotte. For cajun, @labor of love . For bento boxes, @Xenif. For fancy plates and colors, @Dutch chef. For seafood, @Boondocker. If you like nutmeg in everything, there’s always @nutmeg. I will make you breakfast potatoes. @panda will get you wasted. If you make a mistake and hire a bad exec chef, @M1k3 will ‘take care of him’ for you.
 
I was thinking about how to include him, but I couldn’t think of a way to pigeonhole his type of cooking. Since he has the funds for 10,000,000 jnats, though, I suspect he’s not for sale. ;)
Lolz
 
Going drinking with Koreans reminds me of that thing where they let a spectator take a few passenger laps at a NASCAR event.
Both involve puke and feeling like you might die...
Back when I was a TV journo I did a few laps in a speedway (dirt) car - 160km/h a few cm away from the large concrete was was AWESOME! A few years earlier I did some laps in a V8 Supercar (more NASCAResque), and it was more fun, and had much better G-forces, but for the feeling of speed, that wall you could reach out and touch was hard to beat...

I don't even like fish
ME TOO! BYE!

(I don't mind some seafood, but man, I hate fish. Which is a bummer when you're low-carb :confused:
 

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