Recent content by GriffinChef

Some restaurants cut a lemon into 4 (or 6 or 8) and remove the pith in the center, we cut 3 "cheeks" from the outside of the lemon (for aesthetic reasons really) and use the inside for juice , this leaves the seeds shallow enough to pick out with the heel of a knife.

I use the heel of my knife to de-seed lemon cheeks mostly (not something that is easily done from 270mm away), but have used it for pretty much every purpose mentioned. i used to cut myself, but havent since i began constantly using a pinch grip.

Thanks. You people are awesome.

is 140 the grit #, is that the way it works?

I've been looking at getting a diamond plate for beveling the edges of and flattening stones and I have a couple of questions. Is this the recommended method? or is it better to get a flattening stone? Are there specialised flattening plates? If using a plate designed for sharpening knives...

Exactly. Kitchens are results orientated, as long as the end result is the same and your speed is up no one will really care. That said, it is always good to get as much experience with as many tools as you can, just to increase your skill set.

I find with a flexible filleting knife you have to have downward pressure (so the blade bends) on the knife for it to cut properly, and when doing something like taking the skin off a fillet use the whole blade of the knife. Because the blade can bend very easily you kind of have to have it...

Thanks scotchef38

Thanks Von Blewitt and Mc2442. Forums like this are necessities when all you have around you is "king of knives" shops.

Aint that the truth. !:yeahthat:

Thanks Dave.

Hi Everybody, While not a knife nut (yet), I definitely appreciate a good sharp knife. Ive been cooking professionally for 16+ years and developed my knife skills to a very high and fast level (Even if I do say so myself). I have had my knives "professionally sharpened" only once and they...

thanks schanop, I was actually thinking about the 180mm Usuba (which is where the price discrepancy came in) I probably should have mentioned that. And wow, thanks for that link.. :)

Thanks schanop, but I might have to give this one a miss (for now anyway), I really think I should get something cheaper to begin with, it would be a completely new kind of knife to me.

Thanks for the reply eaglerock and barramonda, After a bit of soul searching I realised that you both had some very good points, I kinda had my maximum and was falling into the trap of getting the best knives that I could afford, and considering what the knives were that got me through the last...