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The Ultimate Toronto Thread - Page 145

post #2161 of 4449

Anyone have an Arc'teryx Veilance Monitor Down they want to sell?

post #2162 of 4449
I'd take a blue one
post #2163 of 4449

Definitely interested. I'd go for the red, but might be interested in a blue. Do you have an idea of cost?

post #2164 of 4449
Quote:
Originally Posted by ryanginger View Post
 

Definitely interested. I'd go for the red, but might be interested in a blue. Do you have an idea of cost?

i do.

 

it's 150 cdn per for this run.  individually it's around the 200 mark.  

 

good thing i intercepted the mail before the wife did today.  Might be hard to explain the appearance of more than one new tie.  

 

@ryanginger if you could kindly pm me your preferred length and width for ties, that'd be awesome.  

 

oh, these will definitely be self tipped.  

 

in case anyone wanted to see the inside.  I couldn't get all 4 folds one the left to show on the pic w/o the tie laying all wonky, but it's 4 folds on the left half; 3 on the right.  

 

post #2165 of 4449

totally off topic, but if there are anyone here that's huge into cooking, where (or how) do you guys sharpen your knives?  

 

tried a couple of things to no avail.  looking for recommendations.  

 

TIA

post #2166 of 4449
Quote:
Originally Posted by borbor View Post
 

totally off topic, but if there are anyone here that's huge into cooking, where (or how) do you guys sharpen your knives?  

 

tried a couple of things to no avail.  looking for recommendations.  

 

TIA

Interested in this as well. I bought a cheapie knife sharpener to hold me over until I upgrade my knives. I've gone a bit nuts with the cooking bug over the last couple years.

post #2167 of 4449
Quote:
Originally Posted by borbor View Post

totally off topic, but if there are anyone here that's huge into cooking, where (or how) do you guys sharpen your knives?  

tried a couple of things to no avail.  looking for recommendations.  

TIA

KNIFE Toronto holds a few classes that guide you on how to properly care for and shine your knives. You could always pop your head into kitchen supply stores or even pick up a whetstone on Amazon.

I took the self education route myself, bought a few whetstones from chefknivestogo and followed their videos on how to properly sharpen a knife and just redid it until it was sharp enough for me to go.

If your knives aren't in horrible condition, (e.g. There aren't any giant chips in them or anything) a double sided whetstone that's around 1000 grit and 3000+ grit should serve you well. If you're willing to splurge a little, pick up a whetstone holder as well. It's basically a claw like device that clamps over your sink and let's you hone your knives over it for easy cleanup. However, I just put a wet cloth between my stone and cutting board and it served its purpose just fine.
post #2168 of 4449
For the knife people, after some years of free-hand sharpening on stones to devices that set the angle for stone sharpening, I finally settled on a Chef's Choice 15/20 degree electric sharpener. I'll admit I was somewhat trepidatious putting my Misonos through this thing, but the results are fantastic. No regrets whatsoever.
post #2169 of 4449
Quote:
Originally Posted by borbor View Post
 

totally off topic, but if there are anyone here that's huge into cooking, where (or how) do you guys sharpen your knives?  

 

tried a couple of things to no avail.  looking for recommendations.  

 

TIA

 

Sharpen or hone? My chef's knife is from Hacher & Krain and he showed me how to hone it with a honing steel. I have it two years and not needed to sharpen it yet.

 

Because I bought my knife there, when it does need sharpening, he'll do it for me though he has encouraged me to take a class on it at Lee Valley (I'm pretty sure that was the name of the place).

post #2170 of 4449
Quote:
Originally Posted by Chambertin View Post
 

 

Sharpen or hone? 

fairly certain, the former

post #2171 of 4449
Quote:
Originally Posted by borbor View Post
 

fairly certain, the former

 

Then I would take it to the aforementioned Hacher & Krain, Knife, or Tosho, or of course Nella which is what all the restaurants use.

post #2172 of 4449

Hey Toronto SFers, since venturing into the menswear world I was wondering are there any little known brands/companies that don't get too much exposure at least in Toronto that you guys would recommend checking out. For example, I love the Italian company Eleventy and I saw Saks in New York just started carrying them in September and the Bay (only Eaton) looks to be carrying it starting the SS16 season. Also my first post here so hope to learn lots :D 

post #2173 of 4449
Quote:
Originally Posted by velomane View Post

For the knife people, after some years of free-hand sharpening on stones to devices that set the angle for stone sharpening, I finally settled on a Chef's Choice 15/20 degree electric sharpener. I'll admit I was somewhat trepidatious putting my Misonos through this thing, but the results are fantastic. No regrets whatsoever.

 

Second this - the whetstone route is nice, but time consuming and messy.  The Chef's Choice sharpener is fast, easy and the results are totally acceptable unless you're a hardcore sushi slicer.

post #2174 of 4449
Quote:
Originally Posted by borbor View Post
 

totally off topic, but if there are anyone here that's huge into cooking, where (or how) do you guys sharpen your knives?  

 

tried a couple of things to no avail.  looking for recommendations.  

 

TIA

 

I'll say that I know squat about cooking - my talents lie on the consumption side of that equation.

 

I have owned a few knife sharpening contraptions over the years, but never warmed to them.  I kinda feel that when you learn to sharpen a knife on a stone, you know how for good.

 

 

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But hey, I'm dealing with field knives that hold an edge for a good long while.  If I had to deal with a pile of kitchen knives with super-thin edges that got dull very quickly I'd probably be wide open to buying a machine where I shove 'em in dull and pull 'em out sharp.

post #2175 of 4449
Hey guys, sorry to interrupt the conversation on CookingForum - I mean StyleForum biggrin.gif

But it looks like the dollar is going to crash below 70 cents soon. Is it going to affect purchases this year for you guys?

I'll probably be doing more spending at the outlet now.
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