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Type: Posts; User: JDA_NC

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  1. Replies
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    It's something I like to do to relax. The...

    It's something I like to do to relax.

    The light traffic, respectful driving habits, lack of construction, and easy-to-understand layout.... ahhh, I love it.
  2. Thread: Montreal!

    by JDA_NC
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    216

    I wish I could help you more but I've only been a...

    I wish I could help you more but I've only been a few times and I've never really explored their restaurants (I always ate good though).

    But if you like drinking & live music, check out Divan...
  3. Thread: Finishing Stone

    by JDA_NC
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    214

    On the synthetic side, I think the JNS Red Aoto &...

    On the synthetic side, I think the JNS Red Aoto & a Sigma Power 6k would be two interesting options:
    ...
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    Keep in mind that the whole reason you want to be...

    Keep in mind that the whole reason you want to be doing this is to plug your restaurant. So show off something that is straight forward, easy to prepare/plate, and in line with what y'all do. Instead...
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    My thinking with the coarse/medium grit...

    My thinking with the coarse/medium grit recommendation is that a lot of the starter knives really benefit from some sort of thinning. And it's just a good habit to get into early - I know that I...
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    I'm a fan of the Tojiro DP line. Affordable,...

    I'm a fan of the Tojiro DP line. Affordable, durable (never seen one chip), easy to sharpen, and with good edge retention. They run a little fat by Japanese standards but if you currently like...
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    You shouldn't be working. I don't find that...

    You shouldn't be working.

    I don't find that amazing. Just to be frank. It's great to be a bad mo-fo and dedicated to your job - not calling out, working through the cuts, burns, pains and all that...
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    Great servers.... Do you mean bartenders?

    Great servers.... Do you mean bartenders?
  9. Thread: Trust the Chef?

    by JDA_NC
    Replies
    21
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    1,392

    I think there's a balance to strike. If you're...

    I think there's a balance to strike.

    If you're running a destination, chef-driven restaurant with accolades then sure, you can get away with saying that this is the menu you're going to receive...
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    If you grip up on a petty like you would a gyuto,...

    If you grip up on a petty like you would a gyuto, yeah, I can see your point.

    Any complaints about knuckle clearance are easily fixed with technique. Looser grip, finger on the spine and the food...
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    Yeah. Perspective is always good. I don't...

    Yeah.

    Perspective is always good. I don't pretend that I'm changing the world or having some important impact on the environment. I do it because it's fun to me and gives me joy. There are a lot...
  12. Thread: Knife skills

    by JDA_NC
    Replies
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    921

    I think this is a good video: ...

    I think this is a good video:


    https://www.youtube.com/watch?v=HaEYZZapaTs

    As far as body, hand & food (on board) position. Being relaxed and having rhythm. Using light pressure.

    Jacques...
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    You chipped the knife on your hand?! That's a...

    You chipped the knife on your hand?!

    That's a tough break man. Working is not going to be fun for you until that sucker heals up. Best of luck.
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    I got a kick out of the sense of time bit... when...

    I got a kick out of the sense of time bit... when you're in the zone and everything is running like a well oiled machine you are always surprised when that last turn happens. It just flies by. When...
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    519

    Nice lookin food for a heathen :D

    Nice lookin food for a heathen :D
  16. How is the flex on the KS?

    How is the flex on the KS?
  17. Thread: Badge of honor

    by JDA_NC
    Replies
    25
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    773

    Hot damn. This thread needs a NSFW tag... or...

    Hot damn. This thread needs a NSFW tag... or something. I was not prepared for that.
  18. Replies
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    A mandoline is just slightly more and comes with...

    A mandoline is just slightly more and comes with julienne attachments. $23 and it's what you'll see in most restaurant kitchens.
    ...
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    At home I would do a patty if I was going the...

    At home I would do a patty if I was going the fried route. Easier to fry in a pan. Put a fried egg on top of it and make a sauce for it if you'd want (creole mustard, cane syrup/molasses, and vinegar...
  20. Man. Missed this one. Thanks for doing this! ...

    Man. Missed this one. Thanks for doing this!

    The Japanese 'Cutting' technique book looks awesome. It was interesting to hear about some of the approaches to breaking down different fish in Japan....
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    When I worked at a (very) high volume barbecue...

    When I worked at a (very) high volume barbecue place this is what was used in the kitchen. Inexpensive and compact. Not super fast reading or hyper-durable, but it gets the job done and I've never...
  22. I don't agree with this at all. Kind of a strange...

    I don't agree with this at all. Kind of a strange statement.

    I own multiple stones in each coarse/med/fine grit range and they all differ in feel, speed, behavior, & resulting edge.

    I'd say...
  23. I think what makes a stone 'best' is a very...

    I think what makes a stone 'best' is a very subjective thing. The Rika is a good starting point to figuring out what you like - it's inexpensive, it feels great, cuts fast, & leaves a really nice,...
  24. I'm not trying to be rude here, but having used 4...

    I'm not trying to be rude here, but having used 4 of those other brands that you mentioned - if you're going to be spending equal or even less than you did for a MAC or Global, you're not really...
  25. A discussion on asymmetry would be much...

    A discussion on asymmetry would be much appreciated! Especially if you could talk about asymmetric bevels in relation to asymmetric grinds... I find that can sometimes be confusing, especially from a...
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