It is currently Wed Jul 23, 2014 3:17 am



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 2 of 2 [ 11 posts ]  Go to page Previous  1, 2
Author Message
 Post subject: Re: Home cook - needs a good blade
PostPosted: Wed Nov 14, 2012 7:11 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7173
Location: Madison Wisconsin
Get a stone. Watch my videos and if you have more questions let me know.

I asked Tojiro to print just Kanji because my customers didn't like the English on there. Otherwise they are the same knife.

No. You get used to the feel of most knives pretty quickly. Once you use a knife for a week it will feel natural in your hand unless it's really handle heavy. There are some exceptions with knives that use wierd handles like Chromas but that's rare.



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 2 of 2 [ 11 posts ]  Go to page Previous  1, 2


Who is online

Users browsing this forum: No registered users and 2 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred