1. {Name}
    Welcome to the KKF!
    Please take a moment to register and stop by the New Member Check-In and say hello. We sincerely hope you enjoy your stay and the discussion of all things sharp.
    Feel free to jump right in on the conversation or make your own. We have an edge on life!
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  1. Jay
    Post

    Bacon- Can we call this the official meat of the KKFora

    Are you kidding? Bacon is the official meat of Earth!
    Post by: Jay, Feb 19, 2014 in forum: Food and Drink
  2. Jay
    Post

    Bacon- Can we call this the official meat of the KKFora

    That's a DeBuyer black steel pan. I'm not that bright, I'm just cheating. I was there when he bought it.
    Post by: Jay, Feb 19, 2014 in forum: Food and Drink
  3. Jay
    Thread

    Howdy from darkest Jersey

    Okay, the short story. About five years ago, I was kidnapped, drugged, and thrown into the trunk of Jim's car. When I awoke, I found myself at...
    Thread by: Jay, Feb 19, 2014, 19 replies, in forum: New Member Check-In
  4. Jay
    Post

    If you go by another name on the other site...

    Only in glowing terms, I presume. :eek:
    Post by: Jay, Feb 19, 2014 in forum: The Off Topic Room
  5. Jay
    Post

    Straight Strop for Kitchen Knives ?

    To each his own. I have enough strops to be curator of the Tony Miller Museum, but I never use them on knives. My beloved crappy steel cleavers...
    Post by: Jay, Feb 19, 2014 in forum: Food and Drink
  6. Jay
    Post

    Free Knife Sharpening-Need feedback on edges

    What a wonderful offer. Thanks!
    Post by: Jay, Feb 19, 2014 in forum: Giveaways/Pay It Forward/Win a Knife
  7. Jay
    Post

    This site's okay, but you're missing something

    Top row, left to right: Stone holder Suehiro 220 Shapton GlassStone 220 DMT D8C 320 Shapton GlassStone 500 Beston 500 King Hyper 1K Shapton...
    Post by: Jay, Feb 19, 2014 in forum: Sharpening forum
  8. Jay
    Thread

    This site's okay, but you're missing something

    A glaring omission, if you ask me. Feel free to move this to its own sub forum. [ATTACH] [ATTACH]
    Thread by: Jay, Feb 19, 2014, 37 replies, in forum: Sharpening forum
  9. Jay
    Post

    If you go by another name on the other site...

    You don't expect me to mention that name here, do you? :p
    Post by: Jay, Feb 19, 2014 in forum: The Off Topic Room
  10. Jay
    Post

    Im thinking about a Nakiri

    Since James is a Canuckistanian, he may be interested to know that there's a CCK store in Toronto.
    Post by: Jay, Feb 19, 2014 in forum: The Kitchen Knife
  11. Jay
    Post

    Leave it to Cleaver

    You can do almost anything with a cleaver. I have one that I've been trying to kill for thirty years, but it will still probably outlive me.
    Post by: Jay, Feb 19, 2014 in forum: The Kitchen Knife
  12. Jay
    Post

    Inexpensive (or maybe just really good value) Knives

    You already know what I'm going to say.:rolleyes: The Forschner/Victorinox are very good low priced entry level knives, and Dexter can be found...
    Post by: Jay, Feb 19, 2014 in forum: The Kitchen Knife
  13. Jay
    Post

    Jays gear

    That a 210mm wa-handled Tojiro gyuto. Light as a feather, and better than my old Suisen wa-gyuto that was four times as much.
    Post by: Jay, Feb 19, 2014 in forum: Knife & Gear Galleries
  14. Jay
    Post

    Welcome to me

    Would y'all like some more-a? Right here on the fora? An' how 'bout you, Fauna? Y'wanna?
    Post by: Jay, Feb 17, 2014 in forum: New Member Check-In
  15. Jay
    Post

    Jays gear

    The santoku and the bread knife, correct? That santoku is over twenty years old, and I don't know if I used it more than a handful of times....
    Post by: Jay, Feb 17, 2014 in forum: Knife & Gear Galleries
  16. Jay
    Post

    Wet Shaving?

    Will do. [ATTACH]
    Post by: Jay, Feb 17, 2014 in forum: The Off Topic Room
  17. Jay
    Post

    Sharpening serrated knifes

    The one in that picture is well over twenty years old and doesn't need sharpening. The reason serrated blades can stay sharp for so long is due...
    Post by: Jay, Feb 17, 2014 in forum: The Kitchen Knife
  18. Jay
    Post

    Jays gear

    The second knife from the top on the round board is your garden variety Henckels 4 Star 8" bread knife. The knife below it is a 10" hollow ground...
    Post by: Jay, Feb 17, 2014 in forum: Knife & Gear Galleries
  19. Jay
    Post

    Im thinking about a Nakiri

    The usuba, santoku, and nakiri are all variations on the cleaver theme. The santoku tries to accomplish perhaps too many things (three virtues),...
    Post by: Jay, Feb 17, 2014 in forum: The Kitchen Knife
  20. Jay
    Post

    Single beveled edged knives

    Right handed knives are beveled on the right side.
    Post by: Jay, Feb 17, 2014 in forum: The Kitchen Knife
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