• Ant4d

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    anyone using vintage cast iron?

    I really want to start using more cast iron in my kitchen. So far I have had terrible luck getting a reasonable seasoning on my new Lodge skillet (using

    johnstoc 11-27-2014, 04:52 PM Go to last post

    Mixing different stones

    I realize you were probably speaking specifically of the Super Stones but this is not universally true. More pressure does result in faster cutting up

    Mr.Wizard 11-27-2014, 04:46 PM Go to last post

    Recent Work Gallery

    I've been using this knife pretty regularly. Almost daily really. Trimming/portioning meats, slicing tomatoes, onions, etc. Today I used it for dicing

    steelcity 11-27-2014, 04:35 PM Go to last post

    Plated Protein Slicers

    me 2 what is that wood?

    CoqaVin 11-27-2014, 04:29 PM Go to last post
    Noodle Soup

    Super Noob inherits a few knives

    My best buddy gave me a 10-inch carbon steel Ern steaking knife (and a 10-inch carbon steel F. Dick Chef) the day after I cut and wrapped my deer for

    Noodle Soup 11-27-2014, 04:28 PM Go to last post