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  1. ThEoRy
    Thread

    WTS Gesshin Hide Gyuto and Usuba

    Here we have 2 knives for sale. They've become drawer queens and it's time to let someone who will use them have a turn. First is the Gyuto....
    Thread by: ThEoRy, Jun 7, 2015, 0 replies, in forum: Buy/Sell/Trade
  2. ThEoRy
    Post

    Tis The Season, Whats Your Best Burger Recipe

    40% brisket, 40% short rib 20% fat. Salt and pepper.
    Post by: ThEoRy, Apr 20, 2015 in forum: Food and Drink
  3. ThEoRy
    Post

    Help me to find the proper set of knifes for me.

    For the money Shun sucks. I know you don't need as many knives as you think you do either. Call Jon at Japanese Knife Imports and he'll set you...
    Post by: ThEoRy, Mar 1, 2015 in forum: The Kitchen Knife
  4. ThEoRy
    Post

    How to Sharpen a Gyuto

    Yes, as are most Japanese double bevel knives. I didn't need major bevel setting or thinning but a 5k would have been too slow to start with so I...
    Post by: ThEoRy, Feb 22, 2015 in forum: Sharpening forum
  5. ThEoRy
    Post

    How to Sharpen a Gyuto

    Got it from Dave like 5 years ago.
    Post by: ThEoRy, Feb 12, 2015 in forum: Sharpening forum
  6. ThEoRy
    Thread

    How to Sharpen a Gyuto

    This is how I make shiny things get cutty cutty. Question or comment below. [MEDIA]
    Thread by: ThEoRy, Feb 11, 2015, 19 replies, in forum: Sharpening forum
  7. ThEoRy
    Post

    Rick Theory - Chef's Table

    This was fun. I'm honored to have been asked to participate. Thanks for having me.
    Post by: ThEoRy, Feb 5, 2015 in forum: Life on the Edge
  8. ThEoRy
    Post

    Martell Knives Gallery

    Wheeeeeeeeeeeeeee!!!!!!
    Post by: ThEoRy, Nov 19, 2014 in forum: JapaneseKnifeSharpening / Dave Martell Knives
  9. ThEoRy
    Post

    Knife Giveaway!

    I'm in. Thanks.
    Post by: ThEoRy, Oct 7, 2014 in forum: Se Ecglast
  10. ThEoRy
    Post

    Building a 4 sided Balsa Strop

    Diamond, boron, chromium, plain??
    Post by: ThEoRy, Apr 21, 2014 in forum: Sharpening forum
  11. ThEoRy
    Post

    Let's Talk Olive Oils

    Depends upon the intended usage. Are we sauteing, making vinaigrettes or finishing plated fish?
    Post by: ThEoRy, Apr 18, 2014 in forum: Food and Drink
  12. ThEoRy
    Post

    Damascus

    Knives are tools regardless of fancy jackets.
    Post by: ThEoRy, Apr 16, 2014 in forum: The Kitchen Knife
  13. ThEoRy
    Post

    OK Fess Up....

    No, but I do have an oshizushi press. Pretty fun to play with. http://www.amazon.com/gp/product/B00450LY06/ref=wms_ohs_product?ie=UTF8&psc=1
    Post by: ThEoRy, Apr 14, 2014 in forum: Food and Drink
  14. ThEoRy
    Post

    Overhyped/ underrated knives

    [IMG]
    Post by: ThEoRy, Apr 10, 2014 in forum: The Kitchen Knife
  15. ThEoRy
    Post

    Overhyped/ underrated knives

    The Takedas I've used were thin behind the edge lasers. What happened? :confused:
    Post by: ThEoRy, Apr 10, 2014 in forum: The Kitchen Knife
  16. ThEoRy
    Post

    Overhyped/ underrated knives

    Because at one time they were hyped up quite nicely. That information is still out there all over the web. Still hyping if you will. Currently...
    Post by: ThEoRy, Apr 8, 2014 in forum: The Kitchen Knife
  17. ThEoRy
    Post

    Safety PSA

    That's only so he doesn't hear the other guy's screams of terror.
    Post by: ThEoRy, Apr 4, 2014 in forum: The Off Topic Room
  18. ThEoRy
    Post

    1000 Grit Stone ...

    I don't care much for splash and go stones however...
    Post by: ThEoRy, Apr 4, 2014 in forum: The Kitchen Knife
  19. ThEoRy
    Post

    1000 Grit Stone ...

    Bester 1200 here though I'd like to try the Gesshin 1000 grit XL. Gotta save up for that one.
    Post by: ThEoRy, Apr 4, 2014 in forum: The Kitchen Knife
  20. ThEoRy
    Post

    bones

    Tojiro yodeba. [media]
    Post by: ThEoRy, Apr 3, 2014 in forum: The Kitchen Knife
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