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!
    Dismiss Notice
  2. Take a look at our new AUCTION SYSTEM

    This service is available to all KKFora members to both Bid on and Auction off (Sell)items.
    Dismiss Notice
Welcome aboard! New Auction feature @ the KKFora

Search Results

Search Again
Page 1 of 3
  1. Squirrel Master
    Post

    What's your favorite stone?

    gesh 4k. its about as toothy as I would ever want a gyuto to be.
    Post by: Squirrel Master, Sep 21, 2014 in forum: Sharpening forum
  2. Squirrel Master
    Post

    Overhyped/ underrated knives

    all this yamawaku talk has me curious. anybody have a 240 or 270 gyuto? i havent been able to get alot of details about the knife in regards to...
    Post by: Squirrel Master, Apr 10, 2014 in forum: The Kitchen Knife
  3. Squirrel Master
    Post

    Overhyped/ underrated knives

    erilyn75, yours was....weird. the entire blade was too thick. i wouldve returned it myself to takeda if mine arrived like that. but i dont think...
    Post by: Squirrel Master, Apr 10, 2014 in forum: The Kitchen Knife
  4. Squirrel Master
    Post

    Overhyped/ underrated knives

    i dunno. in daves thread about takeda he mentioned that he noticed a change in grind around 2011 i think.
    Post by: Squirrel Master, Apr 10, 2014 in forum: The Kitchen Knife
  5. Squirrel Master
    Post

    Overhyped/ underrated knives

    that statement confuses me however ill take your word for it. ive used around 2 dozen globals and 5 takedas and their wasnt a single global that...
    Post by: Squirrel Master, Apr 9, 2014 in forum: The Kitchen Knife
  6. Squirrel Master
    Post

    Overhyped/ underrated knives

    the steel and grind on the 3 dt itk gyutos i owned in the past was not to my liking. profile was acceptable on 270mm gyuto, but i had a hard time...
    Post by: Squirrel Master, Apr 9, 2014 in forum: The Kitchen Knife
  7. Squirrel Master
    Post

    Overhyped/ underrated knives

    concavity is intentional. the crazy shoulders on the bevels are intentional. sorry man but these things arent quality control issues, the knife...
    Post by: Squirrel Master, Apr 9, 2014 in forum: The Kitchen Knife
  8. Squirrel Master
    Post

    Overhyped/ underrated knives

    i dunno. do what you want to. eventually the core steel will need thinning i guess. thinning is really all about adjusting the secondary bevel so...
    Post by: Squirrel Master, Apr 9, 2014 in forum: The Kitchen Knife
  9. Squirrel Master
    Post

    Overhyped/ underrated knives

    dont hold that against him. i sell off great knives all the time :thumb
    Post by: Squirrel Master, Apr 8, 2014 in forum: The Kitchen Knife
  10. Squirrel Master
    Post

    Overhyped/ underrated knives

    not true at all.
    Post by: Squirrel Master, Apr 8, 2014 in forum: The Kitchen Knife
  11. Squirrel Master
    Post

    Overhyped/ underrated knives

    they havent been hyped up too much since knifeforums circa 2010...IMO
    Post by: Squirrel Master, Apr 8, 2014 in forum: The Kitchen Knife
  12. Squirrel Master
    Post

    Overhyped/ underrated knives

    the grind isnt some quality control isssue. takedas are intentionally made in such a way so they perform a certain way. where is justin005? he...
    Post by: Squirrel Master, Apr 8, 2014 in forum: The Kitchen Knife
  13. Squirrel Master
    Post

    Overhyped/ underrated knives

    takedas used to be hyped up alot i freely admit it. actually, i didnt want to try a takeda for the longest time simply due to the fact that most...
    Post by: Squirrel Master, Apr 8, 2014 in forum: The Kitchen Knife
  14. Squirrel Master
    Post

    Overhyped/ underrated knives

    not to keep pointing out the obvious here, but how exactly are takedas overrated if everybody except for me dogs on them? clearly nobody at all...
    Post by: Squirrel Master, Apr 8, 2014 in forum: The Kitchen Knife
  15. Squirrel Master
    Post

    Overhyped/ underrated knives

    im aware alot of people dont get/like takeda grind. which again begs the question, how are they overhyped? also, heat treat shouldnt matter when...
    Post by: Squirrel Master, Apr 7, 2014 in forum: The Kitchen Knife
  16. Squirrel Master
    Post

    Overhyped/ underrated knives

    im more than happy to admit takedas arent for everybody, im just not sure why anybody would consider them to be "overhyped". already 3 people have...
    Post by: Squirrel Master, Apr 7, 2014 in forum: The Kitchen Knife
  17. Squirrel Master
    Post

    Overhyped/ underrated knives

    magnus mentioned that he sent his custom back to takeda for regrinding/thinning.
    Post by: Squirrel Master, Apr 7, 2014 in forum: The Kitchen Knife
  18. Squirrel Master
    Post

    Overhyped/ underrated knives

    magnus's takedas dont have the stock geometry...
    Post by: Squirrel Master, Apr 7, 2014 in forum: The Kitchen Knife
  19. Squirrel Master
    Post

    Overhyped/ underrated knives

    ive never used the takedas youve owned but i will say that i think the wedging complaints i hear about takeda are exaggerated. usually takeda has...
    Post by: Squirrel Master, Apr 7, 2014 in forum: The Kitchen Knife
  20. Squirrel Master
    Post

    Overhyped/ underrated knives

    i definitely do not feel that takeda is overhyped in anyway, if anything i think takedas are actually very undervalued nowadays because many...
    Post by: Squirrel Master, Apr 7, 2014 in forum: The Kitchen Knife
Showing results 1 to 20 of 46 Next >
Search Again
Page 1 of 3