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    aellet

    time for a gyuto

    hey guys, new to the forum,

    I have been using a 240mm Mac for the last 8 years as my standard chefs knife, and it have finally given up

    aellet 10-31-2014, 02:42 PM Go to last post
    Pensacola Tiger

    Hamon on Honyaki-material

    As I understand it, revealing the hamon line is a matter of enhancing the contrast between the harder and softer steel, in a way similar to how a kasumi

    Pensacola Tiger 10-31-2014, 02:36 PM Go to last post
    CPD

    Files for tang hole

    Stefan - think you were posting at the same time I was. didn't see yours right away. +1 to your method. Only difference for me is hand-cut rasps.

    CPD 10-31-2014, 02:19 PM Go to last post
    mhlee

    Anybody have a recipe for Abalone liver sauce?

    Number 2 seems more like what's served at sushi bars because number 1 will result in a chunky sauce, which I've never had at any sushi bar, either in

    mhlee 10-31-2014, 02:17 PM Go to last post
    Don Nguyen

    What do you all want to talk about? Also a little about us

    Hey Luke, what's it like working with a partner? Any advice for someone possibly looking to do the same in the future?

    Don Nguyen 10-31-2014, 02:11 PM Go to last post