Recent content by franzb69

Don't want that suisin inox ?

Prayers sent. Wishes sent.

Out here mineral oil dries out too fast and stuff rusts faster. Would camelia oil last longer? Coz it's either I lay the mineral oil thick and end up pretty much letting the oil drip on my knife bag or find an alternative.

Karlo ban is also on bladeforums

Once you sharpen out the chippy bit of the knife you're pretty much all good. Then there's also the free lifetime sharpening service for those who don't wanna bother.

semi stainless would probably work =D

my knife arrived! =D here it is with my ghetto saya lol

i'm with you on that chefcomes back =D been lookin for a good line knife. hopefully i'll have enough cash to get one from del.

i just heard from my courier that they're gonna deliver it today. finally she's arriving! lookin forward to it.

don't forget fujiwara fkh line for bang for the buck entry level j knives.

Mine arrived yesterday at my us address. Still got another ten days to wait for it to get here.

want that hattori kd salty =D

i have one of these. it's my favorite non-stick. i almost exclusively use it for my eggs and smaller fish. they have a 10 year warranty (not that i can make use of the warranty since le creuset isn't sold here officially), which would say something about the toughness of their coating or at...

Would love to have de buyer pans be available locally. Lots of fine dining restos would pay an arm and a leg for them.

As far as I know, newer ceramic based non stick pans are ptfe free. So that's a non issue for those with pans like that.