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  1. hbeernink
    Post

    Cutting Boards

    I've used the asahi boards for a long time and highly recommend them - they're harder than the hi-soft and perform very well. I haven't put it...
    Post by: hbeernink, Jan 7, 2021 in forum: The Kitchen Knife
  2. hbeernink
    Post

    Bye bye Shigefusa

    shigs are gorgeous knives, and I really enjoy the two I have. Reactivity isn't any worse than other knives I use regularly - easily managed
    Post by: hbeernink, Apr 23, 2014 in forum: The Kitchen Knife
  3. hbeernink
    Post

    Pictures of your new acquisitions

    hey, that's pretty nice....
    Post by: hbeernink, Apr 23, 2014 in forum: The Kitchen Knife
  4. hbeernink
    Post

    What's your one "Go To" knife?

    don't have a one (sorry!) so depending on task at hand...... For general purpose board stuff there is this here gesshin hinoura 240 white #2...
    Post by: hbeernink, Mar 23, 2014 in forum: The Kitchen Knife
  5. hbeernink
    Post

    Japanese Blady Types

    keeping it going..... Hankotsu - butchering/boning knife Many are highly asymmetrically sharpened: 90/10 or similar. Blade is heavy and...
    Post by: hbeernink, Mar 22, 2014 in forum: The Kitchen Knife
  6. hbeernink
    Post

    Hiromoto Aogami Super (AS) Steel Gallery - Full Spa Treatment

    oh lordy.
    Post by: hbeernink, Mar 20, 2014 in forum: JapaneseKnifeSharpening / Dave Martell Knives
  7. hbeernink
    Post

    Nenohi or Suisin

    ok, so really follow your bliss on this one then. both suisin and nenohi are brand houses, whereas someone like watanabe or hinoura will forge...
    Post by: hbeernink, Mar 20, 2014 in forum: The Kitchen Knife
  8. hbeernink
    Post

    Nenohi or Suisin

    probably given those two options I'd probably go with suisin - really depends on what you want. they both do western and traditional styles, but...
    Post by: hbeernink, Mar 20, 2014 in forum: The Kitchen Knife
  9. hbeernink
    Post

    What Does Patina Look Like

    like this [IMG]
    Post by: hbeernink, Mar 17, 2014 in forum: The Kitchen Knife
  10. hbeernink
    Post

    Pictures of your new acquisitions

    had a request for better pic of the Ealy line knife, so went out and shot a few this afternoon. Here ya go! Got a chance to use this a bit today...
    Post by: hbeernink, Mar 15, 2014 in forum: The Kitchen Knife
  11. hbeernink
    Post

    Japanese Blady Types

    Yanagiba - Japanese single-bevel slicing knife. Yanagi are fish slicers, used to slice served portions for sushi and sashimi - not for breaking...
    Post by: hbeernink, Mar 15, 2014 in forum: The Kitchen Knife
  12. hbeernink
    Post

    Japanese Blady Types

    Honesuki - Typically used for poultry butchering but can be used for other tasks. The Garasuki is a larger version of the Honesuki. These are...
    Post by: hbeernink, Mar 15, 2014 in forum: The Kitchen Knife
  13. hbeernink
    Post

    Pictures of your new acquisitions

    love the handles on the markos
    Post by: hbeernink, Mar 15, 2014 in forum: The Kitchen Knife
  14. hbeernink
    Post

    Pictures of your new acquisitions

    and then there's this - fresh from the del delivery truck. really beautiful stuff going on there. [IMG]
    Post by: hbeernink, Mar 15, 2014 in forum: The Kitchen Knife
  15. hbeernink
    Post

    Pictures of your new acquisitions

    that Lisch is stunning, he's got something special going on with damascus - did you specify the plain pin? that orange handled thing above it -...
    Post by: hbeernink, Mar 11, 2014 in forum: The Kitchen Knife
  16. hbeernink
    Post

    Your Perfect Petty Size

    I like a 120, mostly for in-hand use. for other tasks I'm typically reaching for a 210 suji or smaller gyuto.
    Post by: hbeernink, Mar 8, 2014 in forum: The Kitchen Knife
  17. hbeernink
    Post

    The Deba

    heresy!
    Post by: hbeernink, Mar 7, 2014 in forum: The Kitchen Knife
  18. hbeernink
    Post

    Pictures of your new acquisitions

    singatirin prototype?
    Post by: hbeernink, Mar 5, 2014 in forum: The Kitchen Knife
  19. hbeernink
    Post

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

    pshaw - simple. you guys just need some knife skills. Who needs a peeler? (love the description, "the only downside is that if you make a...
    Post by: hbeernink, Mar 5, 2014 in forum: The Kitchen Knife
  20. hbeernink
    Post

    Single beveled edged knives

    So here's a question that I've never heard a good answer for- single bevels are beveled on the leading hand side, and strong asymmetrically...
    Post by: hbeernink, Mar 2, 2014 in forum: The Kitchen Knife
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