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    apicius9

    Bad servers great servers your stories

    One experience really impressed me positively years ago. Well, it should, because it was at a Michelin 3-star restaurant in the Alsace ('Auberge de l'ill',

    apicius9 09-02-2014, 09:58 PM Go to last post
    psfred

    What am I doing wrong?

    I did a couple knives for a friend, one of which I wish he would bring back so I could finish it, the tip wasn't really sharp.

    You will

    psfred 09-02-2014, 09:42 PM Go to last post
    welshstar

    what are you drinking tonight?

    The 2008 Pisonis are supposed to be great. I had the 2010 Pisoni Estate on Saturday and loved it.

    welshstar 09-02-2014, 09:41 PM Go to last post
    psfred

    Starting freehand ?

    The price difference between mediocre stones and good ones is small, and hard composition stones are easier to learn on.

    You should be

    psfred 09-02-2014, 09:36 PM Go to last post
    Dardeau

    Starting over, Knives and Stones advice?

    I really like lasery knives for hard squash. A few years back I had to cut a couple of gallons of 2" batons of butternut squash to pickle every

    Dardeau 09-02-2014, 09:30 PM Go to last post