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Good - Chef Knives To Go (CKTG) - Great! A+++ | BladeForums. com Japanese cutlery I got recently from CKTG Over the last month or so I got several Japanese kitchen knives from Chef Knives To Go (CKTG): - Kohetsu Blue #2 steel gyuto 270 mm with Western, bolsterless handle - Kohetsu HAP40 steel gyuto 270 mm with Western handle (purchased it as a gift for a relative) - Tojiro DP VG-10 steel gyuto 210 mm
Sabatier knives - BladeForums. com For old carbon steel chef knives, what makers should I look at? For use in the kitchen I am really starting to get interested in the older knives
Anyone know about Super Chef knives? - BladeForums. com The knives you ask about were sold by Fingerhut in the early 1980's The set was approximately 17-18 knives without a block The set included 8 steak knives and 1 each of a Carver, Chef, Butcher, Fillet, Boning, Paring, Bread, Cleaver and a fork It possibly had another knife, maybe a large paring knife The set did come with a sharpening rod
Ideal Spine Thickness of 8 Chef Knife - BladeForums. com I'm curious about this one I've seen a lot of custom chefs knives that seem thick to me For the purposes of my question lets just look at an 8" general purpose chefs knife What thickness are you shooting for at the thickest part of the spine? If you are doing stock removal what
Best chef knife under $150 - BladeForums. com I’m in the market for my first decent chef knife I tried the 8” Shun classic at the store and I really liked the fit and the finish Looking at the reviews online people don’t speak high of them If Shun is overpriced, what can I buy under $150? Does it worth to pay a bit more and get something
Whats a good thickness of 1095 for kitchen knives? I like 070 for most knives, although the bigger slicers and choppers and thicken up a bit more and not hurt anything I've made chef knives in 125 before (full flat grind) and they work quite nicely It ultimately boils downs to personal preferences
best chef paring knives - BladeForums. com Hi! I have about 2 years of serious cooking experience, and I own a set of Zwilling knives Growing up, my family used Wusthof and Cutco (they still do) I almost exclusively use the Zwilling 4-star 8” chef and the Zwilling 4-star 4” paring knife [the 8” and 5” serrated knives are useful, but
Do we know who manufactured this Dione Lucas, French made Sabatier Made in Thiers, France, this classic vintage chef's knife comes from Sabatier's very fine "Veritable" line of cutlery, some of the finest knives ever produced for the kitchen but it bears the brand of its initial retailer, the Dione Lucas kitchenwares store in London
Chefs Choice Electic Sharpeners? Good, Bad, or Ugly? Bought one a couple of years ago Fine for kitchen knives and beaters I made the mistake of sharpening one of my "good" pocket knives and "FUBAR'd" the blade when one of the sharpening wheels grabbed the blade and caused it to jump Scratched the hell out the blade I don't use the Chef's Choice for any of my good knives