Posts by OnePiece

I picked up a Lamson knife from a yard sale recently.  It appears to have gone through hell, but appears to be a decent knife from a decent company.  Wood handle, 8", Chef knife. Heavy as hell, and probably German steel...

I've been sharpening knives for a little while now, but I have never understood the idea of burr.  I don't seem to ever raise a burr, nor am I able to feel it.  The knife is obviously sharper and is quite sharp by the end...

So what is the minimum time for fermentation to achieve decent results?

Also, Vic; I see.  I really can't imagine what it is like using a 270mm knife.  I don't even think my current board would be very accommadating of something like that. XD

Quote: Originally Posted by LennyD  Honestly I'm pretty sure at $83 it's not only still a bargain, but also the smallest price increase on any of the knives I purchased previously. Heck the purchase price itself is...

Thank you for the very well thought out post, Lenny.   I now see the Fujiwara is $83 for a 240mm, and I have to admit that makes it pretty tempting.  I'm unsure how I would handle a 9.5" knife,  but I'm quite...

My current knife is an 8".  The 7" was once again just one purchased to test drive a good knife that I just so happened to get cheaply. Also I'm unsure what a Chinese knife is exactly, so would you mind linking...

Quote: Originally Posted by Wubu  That price range has three common recommendations for a gyuto, Richmond Artifex, Tojiro DP and Fujiwara FKM (in no particular order). Take a look at these three. The Tojiro 240mm is...

Like I said, I knew 7" was going to be too short, but I didn't expect it to be that short in terms of blade height as well.   I would say the max I could spend is $80 and that is counting any possible tax/shipping costs. It...

So I thought I'd pick up a Japanese knife about 8 months ago, and I was pretty much decided on a Tojiro $80 or so knife. Ended up putting the spare cash to an investment elsewhere and I'm finally prepping on actually purchasing a new...