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they are disputed. some read: Knife blade materials Is S30V better than VG10? If so, how? [Archive] - BladeForums.com

Bad way of putting it on my part... I meant ease of use, balance, maintaining, sharpness, etc.

Hey, anyone own or used a Shun Pro/Pro2? What they like aside from sharpening methods? I have only held a Pro1 Deba, and am wondering if they are any more practical than the Classic line.

when it comes, post pictures :) the ones on their site stink. :lol:

I just bought a Tojiro DP 6" Honesuki and am wondering how to go about sharpening it when the need arises. Its a one-sided blade. Its a cheaper knife i got for both experimentation and practice with different edges. I own a 1000 and a 6000 grit wet-stone as well as an array of steels ranging...

on the Shun damascus: Simply put, the blade has a core of VG-10 steel (which is incredibly sharp, durable, great edge retention, and very expensive.) which is sandwiched between 32 layers of SUS410 High-carbon stainless (16 on either side). This provides the cosmetic effect that true damascus...

i have a wusthof classic ikon in the 9" size. ergonomics: The handle is shaped for more or less rear balance and foreward grip. it is comfortable with almost no strain on the hand, wrist, or arm. You wont fatigue easily. edge retention: Its pretty good considering it is my first and only...

Got the thrifty 2 minute response: I found some, rather bulky and $10 a piece: source: broadwaypanhandler[DOT]com/broadway/product.asp?s_id=0&prod_name=Shun+Ken+Onion+Knife+Sheaths&pf_id=Shun_KenOnion_KnifeSheaths&dept_id=2223 In the end it would seem I might just craft my own. not a very...

Put an email in, ill post my reply for the other 'Onion owners.

Does anyone know of a manufacturer that retails knife guards for the Ken Onion (Shun Classic) knives made by Kershaw? They have a non-standard shape which does not work with my 8" edge guards. I have one collecting dust right now but would like to keep it in my knife roll, and i absolutely...

Caramelized onions, bleu cheese, and pancetta. :)

Can i see your sources?....I couldnt find much other than Vague descriptions online.

Better put :pig:

A big guy here. i like my 10" chef, but find my 9" as a good go-between. I cant use a 8" or less unless i want to do extremely fine work; does not fit me any other way. (12"ers are a joke....unless you are like, boning a great white lol)

to hone mine(it has deep teeth), i find the angle with a steel using the tooth-slopes as a guide and gently drag it back and forth a few times on each tooth until i reach the end. After that, on a shallow angle, i slide the flat side of the blade along the steel. The edge should be sharp if...

it all depends on what you want. Do you want brute force, cutting power, ease of care, and durability? If so, go Wusthof. Or do you want a razor edge for both fine and precision work along with just about any kitchen task? The Tojiro Gyuto would be that. note: wusthof uses a proven drop...

the bird part was a joke. lol. Thats good to know though :rofl:

I just aquired some ginkgo seeds. Consumed raw they are rather bitter with a soy-like properties. Toasted one over my gas burner and it smelt of peanuts (yet still remained bitter). Any suggestions for preparation in order to give them a better flavor? Thanks for input!

to get the most flavor out of some alcoholic products, you can try reducing them. Just careful with beer, it becomes something comparable to angosutra bitters. :x

a friend of mine gave me a recipe for an Ancho chili ice cream. Excellent contrast of "hot" and cold. The peppery flavor is also a plus. Vanilla Creme Anglaise (the sauce, not a company :p ) makes my favorite vanilla ice cream.

if in small batches, i use the Bone from the butt to make a small amount of pork stock in which helps make a good accompanying sauce. I choose bone-in because its an overall 2-for-1 deal.

no trouble so far, but by all means discard the option if it feels questionable. -- (edit, condensing space) In response to the next post down, i forgot some key detail. Partial thanks to the cool-down fan the oven automatically activates once power to the heating elements has been cut (aka...

a good wood mix for pulled pork is 75% Apple wood and 25% oak. Soaked in apple juice or hard cider. I have added bourbon, triple sec, and khalua to my wood soak before for some more complex and deeper flavors. I use an Old Smokey electric smoker, its a nearly airtight cylinder that is...

you can do it in an oven at high temps (425-500) if you dont want to do so on a gas range or BBQ. Its sealed and the high temp should gurantee a quick char of the thin skin for peeling later. it takes longer for peppers in the oven than directly on flames, but still has the same outcome without...

NY with a sweeter honey-chipotle bbq sauce (house made, not that store bought crap lol). Ribeye with S&P and a little minced garlic. Maybe a flavored beurre blanc sauce. Filet, go all-out french and make tournedoes. 2 3oz portions of filet wrapped in bacon on the "waist", seared, cooked and...