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    CTHT

    Looking for first Gyuto - Questionnaire filled out

    LOCATION
    What country are you in?
    USA

    KNIFE TYPE
    What type of knife are you interested in (e.g., chef’s knife, slicer,

    CTHT 11-28-2014, 03:46 PM Go to last post
    daveb

    Smokers

    I've used the pan of ice under salmon in my Cookshack. A thermo probe on the grate said it did not exceed 100F. Was good but I'm not sure it was worth

    daveb 11-28-2014, 03:41 PM Go to last post
    daveb

    Suji as a main knife?

    I could use a 8" Henckels Chef for everything (and have in my young and foolish days). I don't use different knives for different tasks because

    daveb 11-28-2014, 03:34 PM Go to last post
    Dardeau

    Smokers

    If you aren't cold smoking a lot, put pans of ice between the heat source and the product. Buying ice can get expensive long term but works great for

    Dardeau 11-28-2014, 03:28 PM Go to last post
    Haburn

    Plated Protein Slicers

    I'm going to put these two on my website together. I'll post here on Sunday with the time that they will be available in my store on Monday evening. That

    Haburn 11-28-2014, 03:24 PM Go to last post