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  1. MattS
    Post

    Inexpensive (or maybe just really good value) Knives

    Every commercial kitchen in the US has either Vickies or Dexters. I have seen guys to things with those knives you would never think possible.
    Post by: MattS, Feb 19, 2014 in forum: The Kitchen Knife
  2. MattS
    Post

    Best options for a 240mm Gyuto Wa in the $175 range

    I tossed my handle as soon as I got it as well. The machi is unusually tall on this one making the required handle height a little taller than I...
    Post by: MattS, Feb 19, 2014 in forum: The Kitchen Knife
  3. MattS
    Post

    What is the "Laser" I keep hearing and reading

    Respectfully, I have to disagree on lasers doing well on SP and hard squashes. I have found I have to exert more pressure using a laser for these...
    Post by: MattS, Feb 19, 2014 in forum: The Kitchen Knife
  4. MattS
    Post

    oh nice ..

    Welcome!
    Post by: MattS, Feb 19, 2014 in forum: New Member Check-In
  5. MattS
    Post

    Makes sense of the Steels

    Just download Gator's app. I has everything you would ever need to know.
    Post by: MattS, Feb 19, 2014 in forum: The Kitchen Knife
  6. MattS
    Post

    What I'm Up To

    Thats funny, those don't look like nursery base boards or crown molding.....does your wife know you are doing this:)
    Post by: MattS, Feb 19, 2014 in forum: Sharp and Shiny Shop
  7. MattS
    Post

    Howdy, Lefty Sent Me!

    Welcome.
    Post by: MattS, Feb 19, 2014 in forum: New Member Check-In
  8. MattS
    Post

    Long Overdue

    Good to see you here.
    Post by: MattS, Feb 19, 2014 in forum: New Member Check-In
  9. MattS
    Post

    Am i going to get yelled at?

    Probably get yelled at for more than that...is that a problem?
    Post by: MattS, Feb 19, 2014 in forum: Support
  10. MattS
    Post

    This Place...

    I stopped at the store to get some bagels for breakfast first, but this was a close second.
    Post by: MattS, Feb 19, 2014 in forum: The Off Topic Room
  11. MattS
    Post

    Hello from SW Oregon - Home of Bigfoot

    Good to have you here Mark. I will go on to say I have NEVER had a bad piece of wood from Mark. Great service and great product.
    Post by: MattS, Feb 18, 2014 in forum: New Member Check-In
  12. MattS
    Post

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

    Kalaeb on most sites.
    Post by: MattS, Feb 18, 2014 in forum: The Off Topic Room
  13. MattS
    Post

    Im thinking about a Nakiri

    Perhaps I missed it, but what do you have in route? 2 to 3 months is nothing. My last knife was about 18 months and I am plan on going longer...
    Post by: MattS, Feb 18, 2014 in forum: The Kitchen Knife
  14. MattS
    Post

    The Fountain Pen Thread

    Who would have thought a guy looking like Butch Cassidy would be so giving? That is very generous of you, thank you.
    Post by: MattS, Feb 18, 2014 in forum: The Off Topic Room
  15. MattS
    Post

    How to rehandle an old workhorse

    Pierre makes it sound so easy.....
    Post by: MattS, Feb 18, 2014 in forum: Handiwork Display
  16. MattS
    Post

    what, you forgot about me?

    Welcome Son.
    Post by: MattS, Feb 18, 2014 in forum: New Member Check-In
  17. MattS
    Post

    Just paid for a new Heiji

    That's a lot of flat and a low tip for a 270, what are you looking at for tip height?
    Post by: MattS, Feb 18, 2014 in forum: The Kitchen Knife
  18. MattS
    Post

    Straight Strop for Kitchen Knives ?

    I use a paddle strop loaded with chrom. Oxide and it works great. My issue with the rod is being able to maintain a consistent angle. I feel the...
    Post by: MattS, Feb 18, 2014 in forum: Food and Drink
  19. MattS
    Post

    Im thinking about a Nakiri

    Here is the thing, there is a learning curve, but if you give it a hardcore go for a month you will find you cannot live without it. it slices,...
    Post by: MattS, Feb 17, 2014 in forum: The Kitchen Knife
  20. MattS
    Post

    Im thinking about a Nakiri

    Stick with the gyuto it will do everything a nakiri does and more. If you really want to go hard core in the veggie prep get a chance cheap...
    Post by: MattS, Feb 17, 2014 in forum: The Kitchen Knife
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