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  1. apathetic
    Post

    Hi everyone !!

    Welcome!
    Post by: apathetic, Mar 4, 2014 in forum: New Member Check-In
  2. apathetic
    Post

    hey from SF

    Welcome!
    Post by: apathetic, Mar 4, 2014 in forum: New Member Check-In
  3. apathetic
    Post

    Welcome Dave!

    Definitely good to have you here :)
    Post by: apathetic, Mar 3, 2014 in forum: JapaneseKnifeSharpening / Dave Martell Knives
  4. apathetic
    Post

    Hello from Brooklyn!

    Welcome!
    Post by: apathetic, Mar 3, 2014 in forum: New Member Check-In
  5. apathetic
    Post

    Welcome!

    Good to have you here Rottman! :)
    Post by: apathetic, Mar 3, 2014 in forum: New Member Check-In
  6. apathetic
    Post

    OK so you only get 1 knife......

    If we take 'all circumstances' all the way, than the ideal knife would be a heavy ryo-deba I guess, what do you think? Would you bring something...
    Post by: apathetic, Mar 3, 2014 in forum: The Kitchen Knife
  7. apathetic
    Post

    Sharpening stones descriptions - discussion

    So this is the thread for discussing it, correct? Thanks for starting this database, it's very informative for people like me who are still in the...
    Post by: apathetic, Mar 3, 2014 in forum: Sharpening forum
  8. apathetic
    Post

    Show your chuka-bocho, show your cleaver

    So you would use the #6 for mainly vegetables and the #7 is more of an all-rounder? Which one would you get as your first one?
    Post by: apathetic, Mar 2, 2014 in forum: The Kitchen Knife
  9. apathetic
    Post

    Show your chuka-bocho, show your cleaver

    @TaJ Thanks for starting this thread, I am also looking to get a nice cleaver! I see the sugimoto cleavers are still considered as really good....
    Post by: apathetic, Mar 2, 2014 in forum: The Kitchen Knife
  10. apathetic
    Post

    CUSTOM damascus single bevel slicer!

    It all matches so well
    Post by: apathetic, Mar 2, 2014 in forum: HHH Custom Knives
  11. apathetic
    Post

    NOW you may begin Fora!

    We were all wondering when you'd show up :D
    Post by: apathetic, Mar 2, 2014 in forum: New Member Check-In
  12. apathetic
    Post

    howdy

    Welcome, good to have you here!
    Post by: apathetic, Feb 28, 2014 in forum: New Member Check-In
  13. apathetic
    Post

    Knife Storage

    Thanks for taking all these additional pics, really enjoying this :)
    Post by: apathetic, Feb 27, 2014 in forum: The Kitchen Knife
  14. apathetic
    Post

    Welcome Jon

    Glad to see you've made it here!
    Post by: apathetic, Feb 27, 2014 in forum: Japanese Knife Imports
  15. apathetic
    Post

    Knife Storage

    We certainly need a video!! :D
    Post by: apathetic, Feb 26, 2014 in forum: The Kitchen Knife
  16. apathetic
    Post

    Hello everybody:D

    Welcome!
    Post by: apathetic, Feb 26, 2014 in forum: New Member Check-In
  17. apathetic
    Post

    Hey Guys

    Good to have you here!
    Post by: apathetic, Feb 26, 2014 in forum: New Member Check-In
  18. apathetic
    Post

    Im thinking about a Nakiri

    I have a Usuba which I am learning how to use: [media]
    Post by: apathetic, Feb 25, 2014 in forum: The Kitchen Knife
  19. apathetic
    Post

    OK so you only get 1 knife......

    At this point in time I would say a 270mm gyuto with a flat profile and not too tall either. Which one specifically? Well... I need to try a chuka...
    Post by: apathetic, Feb 25, 2014 in forum: The Kitchen Knife
  20. apathetic
    Post

    Hej from Sweden :)

    Welcome!
    Post by: apathetic, Feb 25, 2014 in forum: New Member Check-In
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