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Canada-542101-SeafoodRetail Directorios de empresas
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Noticias de la compañía :
- Good Chef Knives To Go (CKTG) - Great! A+++ - BladeForums. com
Over the last month or so I got several Japanese kitchen knives from Chef Knives To Go (CKTG): - Kohetsu Blue #2 steel gyuto 270 mm with Western, bolsterless handle - Kohetsu HAP40 steel gyuto 270 mm with Western handle (purchased it as a gift for a relative) - Tojiro DP VG-10 steel gyuto 210 mm
- Anyone know about Super Chef knives? - BladeForums. com
The knives you ask about were sold by Fingerhut in the early 1980's The set was approximately 17-18 knives without a block The set included 8 steak knives and 1 each of a Carver, Chef, Butcher, Fillet, Boning, Paring, Bread, Cleaver and a fork It possibly had another knife, maybe a large paring knife The set did come with a sharpening rod
- best chef paring knives - BladeForums. com
A proper French Chef's knife is a versatile tool My go to everyday work knife was a Wusthof 4584 It’s the extra wide 10-inch Classic model 10-inch or larger Chef's knives are meant to cover a standard cutting board well 8-inch knives are for home cooks Paring knives always changed but that Wusthof was the work horse
- Pampered Chef Knives - BladeForums. com
For Sale by Individuals Buck Knives For Sale Busse Swamprat Scrapyard Knives For Sale Chris Reeve Knives for sale Carothers Performance Knives For Sale For Sale: Fixed Blades (Individual) For Sale: Folding Knives (Individual) For Sale: Automatic Knives (Individual) For Sale: Axes, Hatchets Tomahawks For Sale: Traditionals, Slipjoints
- Ideal Spine Thickness of 8 Chef Knife | BladeForums. com
I like around 100" to start off for stock removal Most of my Chef's knives are a double plungeles grind with good distal taper and tapered tang that usually leaves me with a knife that is about 3 32" (~ 093) thick at the thickest part I have used as thin as 1 16" but usually not much thicker than mentioned above
- S110v , S90v chef knives - BladeForums. com
I know chef knives are primarily heat treated before grinding because they're so prone to warp Does this still apply to S90v and especially s110v or will you even be able to grind it after heat treat? I'm not so worried about the S90v I've seen some do it post HT S110v has been built up so much in what I've read now I'm not sure what to do
- Good - Chef Knives To Go - Great Experience - BladeForums. com
Recently I purchased the Richmond Artifex II BD1N Gyuto from Chef Knives To Go, my first dealing with them I was aware that many people posted critical comments about their experiences with CKTG on various forums on the net, but my own experience was great I hoped for a good knife and received an excellent one It is a real pleasure to use
- Sabatier knives - BladeForums. com
For older knives, try "ralph 1936" on Ebay He has over a thousand vintage knives for sale at prices from <$5 to >$100 I would look at the American makers, CaseXX, Old Hickory, Buck, Village Blacksmith and others Good, solid knives you can buy for cheap the old sailor
- Chef Knives 8 or 10 - BladeForums. com
When I got my 300mm Japanese chef's knife, I fell in love after a short period of getting used to it It cuts so much easier I really notice the difference when I go back to a 10" German pattern chef's knife (which is also thicker in the spine and cutting edge)
- Whats the right balance on a chef knife? | BladeForums. com
It is interesting you would say this My understanding of the creation evolution of todays western “chefs knife” is that it goes back to the restaurant “revolution” started by Escoffier, and was created as an all-in-one tool (fine work with the tip, chopping with the heel, and long enough for slicing)
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