Wed Oct 17, 2012 11:18 am
I haven't touched a gyuto in my kitchen in months. Guess I'm just used to it. I should switch more often. The cleaver is just so fast for me.
Sat Oct 20, 2012 12:51 am
Michiel Vanhoudt wrote:I haven't touched a gyuto in my kitchen in months. Guess I'm just used to it. I should switch more often. The cleaver is just so fast for me.
What cleaver you using these days? Fellow cleaver users wan to know.
Mon Oct 22, 2012 7:43 pm
I found some storage blocks that happen to fit in the deep drawers of my island (bed bath and beyond) works perfect.
Mon Oct 29, 2012 11:13 pm
I tried friction-based edge guards for a while, but they kept slipping off in my knife roll, probably because the 1303 is so thin.
So I bought some of these;http://www.chefknivestogo.com/fovimasa.html
And they're awesome. Been using them for about a year, haven't had any problems. Just make sure your knife is bone dry before putting it in or you'll be scrubbing rust.
Cleavers are sweet.
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