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Posts by Fuuma

Quoting myself from another thread: I'm definitely not using Japanese knives (usually don't like the shape, weight etc., doesn't feel right for western food, didn't grow up with them and blades are a bitch to maintain) as beautiful and cool as they may be. Paring is somewhat irrelevant I guess so I just bought a Wüsthof classic chef and paring and will complement with another chef knife (old Sabatier Carbon in new condition) for when I want a nicer shape (German is fine...
epic meet, no pic?
Ok, joke outfit but nice flares.
I'm definitely not using Japanese knives (usually don't like the shape, weight etc., doesn't feel right for western food, didn't grow up with them and blades are a bitch to maintain) as beautiful and cool as they may be. Paring is somewhat irrelevant I guess so I just bought a Wüsthof classic chef and paring and will complement with another chef knife (old Sabatier Carbon) for when I want a nicer shape (German is fine but French is best). I'm also looking at this...
Maybe but I tend to share the feeling and I don't operate an online fashion store. Patronizing smaller shops (from food to clothing) means there is a more vibrant urban fabric, better, morepersonnal and more original choices and some of these things apply online. There are other political reasons why I think that way but I do believe people can think that way using a purely self-interested perspective.
I don't give a damn about dishwasher-safe knives (not that there is anything wrong with wanting them to be).
Thread necromancy. I see Sabatier knives were discussed here, I used to like them and my paring knife disappeared. I can't really navigate the complexity of Sabatier branding and licensing, which ones were the nice made in France ones? Thiers-Issard carbon? Is stainless steel still ok? If I like french shape but could be fine with trad German ones (Henckels and Wusthof pro/classic lines) should I concentrate on a new chef knife (I chipped/broke my old Henckel) by Sabatier...
FYI I also have preferences and access to stores, I'm also trying to get people to share what they like so that it is sort of a streetwear ressource.
Which brand(s) of kitchen knives do you use? My paring knife disappeared (wtf?) and my chef got some major chip so I need to replace what I'm really using (fuck knife blocks). Not gonna talk about my preferences because I want a variety of opinions.
From a purely fashion evolution and future styling I'd def purchase larger jeans going forward. I've already acquired some flares but no one needs to be this extreme.
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