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  1. roberto
    Post

    A falling knife has no handle...

    I think if you're not very comforty with Japanese stones this is a job for a professional like there are on this forum and others.succes!
    Post by: roberto, Mar 21, 2014 in forum: The Kitchen Knife
  2. roberto
    Post

    honesuki or deba?

    ok can start my look for a deba
    Post by: roberto, Mar 21, 2014 in forum: The Kitchen Knife
  3. roberto
    Post

    I am a little bit old fashion

    I started using baking soda and cork,so far so good
    Post by: roberto, Mar 20, 2014 in forum: The Kitchen Knife
  4. roberto
    Post

    honesuki or deba?

    for this size of fish what size you think I need?
    Post by: roberto, Mar 20, 2014 in forum: The Kitchen Knife
  5. roberto
    Thread

    honesuki or deba?

    I like to start filleting fish, but the size is maximum is about 30cm or 12inch. Do I need a deba or can I do it with a honesuki?I prefer a...
    Thread by: roberto, Mar 19, 2014, 8 replies, in forum: The Kitchen Knife
  6. roberto
    Post

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

    only one knife;no gyuto for me I think a 120 to 150mm parer in white or blue for me,I don't see me peeling an apple with a 270mm gyuto
    Post by: roberto, Mar 4, 2014 in forum: The Kitchen Knife
  7. roberto
    Post

    I am a little bit old fashion

    Ok I will try these options
    Post by: roberto, Mar 4, 2014 in forum: The Kitchen Knife
  8. roberto
    Thread

    I am a little bit old fashion

    So I really do not like patina on my knives but how can I keep them blank without ruining the edge quickly by cleaning them with scrubbing powder...
    Thread by: roberto, Mar 3, 2014, 11 replies, in forum: The Kitchen Knife
  9. roberto
    Post

    Favorite Handle Designs

    I like Japanese handles but I am not shure if they stay as long as western handles, I have a perfect western handle with 60 years of use
    Post by: roberto, Mar 1, 2014 in forum: The Kitchen Knife
  10. roberto
    Post

    Kiritsuke

    success and give us a review please
    Post by: roberto, Mar 1, 2014 in forum: The Kitchen Knife
  11. roberto
    Post

    Kiritsuke

    The Togidashi is a form of sharpening using a set of 6 different water stones. We use this method only on our high grade models due to how much...
    Post by: roberto, Mar 1, 2014 in forum: The Kitchen Knife
  12. roberto
    Post

    First Thing You Do With A Brand New Knife

    first you open it admire it and go to the shop and buy 4pound of onions,some potatoes and a few tomatoes.You start to chop and say whow.after...
    Post by: roberto, Feb 27, 2014 in forum: The Kitchen Knife
  13. roberto
    Post

    I need a stand alone scanner- what say you?

    Epson V500 good for negatives,dia and normal scan jobs
    Post by: roberto, Feb 25, 2014 in forum: The Off Topic Room
  14. roberto
    Post

    Kiritsuke

    The knives from Watanabe comes always very,very sharp and with a decent fit and finish,at least the 3 I have;nakiri and santoku pro serie and a...
    Post by: roberto, Feb 25, 2014 in forum: The Kitchen Knife
  15. roberto
    Post

    What Do You Do With Your Bacon Grease

    bake boiled potatoes in it
    Post by: roberto, Feb 25, 2014 in forum: Food and Drink
  16. roberto
    Post

    Favorite Handle Designs

    I prefer the Japanese D shape or the octagonal ones because they keep the weight lower than the western handles
    Post by: roberto, Feb 22, 2014 in forum: The Kitchen Knife
  17. roberto
    Thread

    hello

    I was clikking in another forum and now I am here strange:)
    Thread by: roberto, Feb 21, 2014, 11 replies, in forum: New Member Check-In
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