Search found 179 matches

by jason
Mon Jul 30, 2018 1:36 pm
Forum: General Discussion
Topic: Show us your new knife!
Replies: 1326
Views: 46541

Re: Show us your new knife!

Engraved all day long. The skill it takes adds to it adult knife
by jason
Fri Jun 29, 2018 5:32 am
Forum: General Discussion
Topic: New Arrival - Anryu AS
Replies: 25
Views: 910

Re: New Arrival - Anryu AS

They are very similar to the Koishi! Though I'm really happy with my Anryu 210mm Hammered, if this AS was without the kurouchi I would probably pick up one too. I started using the Anryu 210mm last weekend and had forgotten how much I like it
by jason
Tue Jun 26, 2018 11:08 am
Forum: General Discussion
Topic: Where should I put these?
Replies: 8
Views: 324

Re: Where should I put these?

Depending on if you're planning to get more of them, maybe have their own section under Accessories. Add-On feels like a general dumping ground of stuff that doesn't fit anywhere else
by jason
Tue Jun 19, 2018 9:13 am
Forum: Customer Product Reviews
Topic: Have you tried Carter's knives?
Replies: 42
Views: 1273

Re: Have you tried Carter's knives?

Carter wrote:
Fri Jun 15, 2018 1:53 pm
jason wrote:
Fri Jun 15, 2018 1:41 pm
I'm guessing the UK is too far?
Hi Jason - Happy for it to go to you, but you would have to cover shipping on that one....I have another customer in London, he might split shipping with you.
Could give it a try. Just need to work out how much it'll be
by jason
Fri Jun 15, 2018 1:41 pm
Forum: Customer Product Reviews
Topic: Have you tried Carter's knives?
Replies: 42
Views: 1273

Re: Have you tried Carter's knives?

Carter wrote:
Thu Jun 14, 2018 8:50 pm
mauichef wrote:
Thu Jun 14, 2018 7:45 pm
Just arrived.
Sure is good looking!
Mahalo Carter and Steve.
Glad it got there safely, put it through the ringer. If anyone else is interested in trying out this blade while it is on tour, let me know.

Carter
I'm guessing the UK is too far?
by jason
Thu Jun 07, 2018 3:40 pm
Forum: General Discussion
Topic: Show us your new knife!
Replies: 1326
Views: 46541

Re: Show us your new knife!

Got this about a month ago, but after a week of use I knew that it would stay for good. So I handed it off to Matt to do his thing. We patterned the handle off of another handle Matt made for me last year but I no longer have. This one is full length mammoth ivory with a black sycamore core and bla...
by jason
Mon Jun 04, 2018 11:30 am
Forum: General Discussion
Topic: Show us your new knife!
Replies: 1326
Views: 46541

Re: Show us your new knife!

How does that sexcalibur stand work squidzilla? Do you believe in magic? You don’t? Okay, then... There’s a metal pole embedded into the marble slab and small magnets adhered to the metal pole. Small cork feet keep the stand from wobbling. Duy made sure the 165 mm nakiri and 210 mm gyuto would both...
by jason
Mon Jun 04, 2018 4:38 am
Forum: General Discussion
Topic: Show us your new knife!
Replies: 1326
Views: 46541

Re: Show us your new knife!

https://www.dropbox.com/s/2n74op8572dxz4g/20180430_211158.jpg?dl=0 Kurosaki R-2 Hammered 210mm with handle, saya and pin by Carter. It's been sitting in the kitchen as my main knife since it arrived Wow...she's a beauty! I need to try one of those. Congrats. I would recommend to try one out! She's ...
by jason
Fri Jun 01, 2018 11:49 am
Forum: General Discussion
Topic: Show us your new knife!
Replies: 1326
Views: 46541

Re: Show us your new knife!



This arrived a couple of weeks ago
by jason
Sat May 26, 2018 3:16 pm
Forum: General Discussion
Topic: Cleavers
Replies: 125
Views: 3339

Re: Cleavers

ChefKnivesToGo wrote:
Sat May 26, 2018 2:11 pm
Omega wrote:
Sat May 26, 2018 1:12 pm
Mark- would it be possible to ask Kosuke if the HD2 guys could do a Cleaver?

I believe the shop makes some in that profile... wouldn’t have to be HD2 steel either.
Not a bad idea. I would love them to do one in white #2. I’ll ask.
I'd love it to be in stainless san mai blue #2
by jason
Mon May 21, 2018 11:29 am
Forum: General Discussion
Topic: Young Samurai
Replies: 43
Views: 1691

Re: Young Samurai

I'm in! Again like so many, if I manage to get in there quick enough when they're available!
by jason
Wed May 02, 2018 10:25 am
Forum: General Discussion
Topic: Forced Patina
Replies: 31
Views: 1357

Re: Forced Patina

I'll give vinegar a go! Thanks!
by jason
Tue May 01, 2018 4:43 pm
Forum: General Discussion
Topic: Cleavers
Replies: 125
Views: 3339

Re: Cleavers

I love cleavers, the smaller ones with ok thin grind are great for home cooking (170-180mm x 75-85mm), the large full size ones are awesome as well if they are thin. There are also cleavers where the heel is much thicker than the tip - these are often labeled as size 7 in japan. I love the ability ...
by jason
Tue May 01, 2018 11:02 am
Forum: Classifieds
Topic: A few knives for sale!!
Replies: 43
Views: 1881

Re: A few knives for sale!!

arthurfowler wrote:
Tue May 01, 2018 10:26 am
BTW - I now realise that my board desperately needs oiling!!!!
I was reading through your post and was just thinking exactly this! And I oiled my board lastnight!

Some great knives there GLWS
by jason
Tue May 01, 2018 5:40 am
Forum: General Discussion
Topic: Forced Patina
Replies: 31
Views: 1357

Re: Forced Patina

I tried a lemon juice soaked kitchen towel. It gave more orangey stain which I'm not sure about. I was hoping it would give a dark grey shadow. Maybe I'll try fresh pineapple which I did with a blue #2
by jason
Tue May 01, 2018 5:01 am
Forum: General Discussion
Topic: Cleavers
Replies: 125
Views: 3339

Re: Cleavers

I'm a big fan of chinese cleavers. I grew up in a kitchen where most/90% of the time I'd reach for a chinese cleaver rather than a chef's knife. It's a knife design that's been around for a LONG time and still is really popular in some parts of the world. Here are some of the ways I would use a clea...
by jason
Mon Apr 30, 2018 4:13 pm
Forum: General Discussion
Topic: Show us your new knife!
Replies: 1326
Views: 46541

Re: Show us your new knife!

https://www.dropbox.com/s/2n74op8572dxz ... 8.jpg?dl=0

Kurosaki R-2 Hammered 210mm with handle, saya and pin by Carter. It's been sitting in the kitchen as my main knife since it arrived
by jason
Thu Apr 05, 2018 4:09 pm
Forum: General Discussion
Topic: Forced Patina
Replies: 31
Views: 1357

Re: Forced Patina

Wow thanks for all the suggestions everyone. I'm not sure what I will try first but it seems things with something acidic or warm proteins seems like a common theme from what I gather. I usually end up with a grey patina with general and it seems maybe trying some chicken will give a blue patina so ...
by jason
Wed Apr 04, 2018 2:42 am
Forum: General Discussion
Topic: Forced Patina
Replies: 31
Views: 1357

Forced Patina

I usually use a knife that's made by sandwiching carbon steel between stainless steel and I just let it patina naturally through normal use of cutting whatever needs cutting. I've started using a knife that's completely carbon steel and I'm not so keen of look of the patina through normal use. So I'...
by jason
Wed Mar 28, 2018 2:08 pm
Forum: General Discussion
Topic: Konosuke Updates
Replies: 691
Views: 76526

Re: Konosuke Updates

What does MM and HM stand for?