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  1. Old School Kitchen Nostalgia (and the not so good)

    Haven't worked as a cook professionally for a long time (3 years now) but started my first 2 years in an old school, over-worked, under-paid, over-drinked, super-high highs and super-low lows type of...
  2. Thread: Pet peeves

    by ams
    Replies
    214
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    12,775

    Haha sounds exactly like my situation at my last...

    Haha sounds exactly like my situation at my last place. Glad I'm over casual restaurant BS, higher end is where you want to be. Completely different atmosphere my friend.
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    Post Holiday Sales?

    I know Williams-Sonoma runs good sales on knives after the new year but are there any other vendors (particularly those with Japanese knives) that run sales after the holidays? Online or in-store it...
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    2,168

    JB Prince and Others

    Aside from JB Prince can anyone list some online vendors geared towards professionals? I'm not looking for williams-sonoma, sur la table etc. I'm looking for no-bull, no frills vendors that have...
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    882

    Not to mention the smelliest, my sister used to...

    Not to mention the smelliest, my sister used to soak me with air spray before I was allowed in the car when she would pick me up from work.
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    882

    I don't know how old you are but one bit of...

    I don't know how old you are but one bit of advice I can give you is don't start working on dish. Go to some of the best restaurants in your area and explain your situation, tell them you'll intern...
  7. Replies
    11
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    1,004

    Alright scratch the moritaka off the list. ...

    Alright scratch the moritaka off the list.

    Looking at Korin and I'm seeing some interesting pieces that are on the lower end of my price range which always makes me happy. Any thoughts on the...
  8. Replies
    11
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    1,004

    ANy thoughts on the moritaka 150mm petty?

    ANy thoughts on the moritaka 150mm petty?
  9. Replies
    11
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    1,004

    Petty/Utility for Professional Use

    Hi any recommendations for for an inbetweener petty/utility? Need it for professional use and for things that are better suited to something bigger than a pairing knife but smaller than a chef's...
  10. Replies
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    4,352

    The edge profile (correct term?) of the Shun...

    The edge profile (correct term?) of the Shun Usuba is not like that of a true usuba, it has a sort definite "belly" to it not a completely straight edge. The cutting style is more akin to a push cut...
  11. Replies
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    4,352

    Whats the Deal with Shun and VG-10 Steel?

    I have a couple of Shuns (classic pairing knife and a pro usuba) and it'll be time to sharpen soon. Why do people hate Shun's so much? Is it the actual VG-10 steel or that they are mass-produced,...
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    Good introductory stones?

    Need to take the leap into sharpening myself to make my life easier and my job performance faster and more refined. Never sharpened before so I'm looking for any advice.

    What are some good...
  13. Thread: Need a slicer

    by ams
    Replies
    7
    Views
    629

    Thanks guys. Any recommendations for a good...

    Thanks guys.

    Any recommendations for a good bang-for-your-buck sujihiki? Any thoughts on Fujiwara carbon and Tojiro DP? Considering getting some sharpening stones so a cheaper knife may be worth...
  14. Thread: Pet peeves

    by ams
    Replies
    214
    Views
    12,775

    Server who missed pre-service meet: "Customer...

    Server who missed pre-service meet: "Customer wants to know what confit on the pork belly app means?"
    Saute: "Classically refers to a piece of meat that's slowly poached in its own fat til its...
  15. Thread: Need a slicer

    by ams
    Replies
    7
    Views
    629

    Need a slicer

    Looking for a multipurpose slicer for professional use. Will be using it for things like scallop crudo, skinning salmon fillets, portioning tenderloins, slicing pates, etc. Would like a yanagiba or...
  16. Thread: Pet peeves

    by ams
    Replies
    214
    Views
    12,775

    Haha too many to list: Not taking the label...

    Haha too many to list:

    Not taking the label off stuff before sending it through the dishwasher
    STEALING MY RAGS
    Fry cooks who think they are the sh*t because they now work on the line but cant...
  17. Thread: The Next Move

    by ams
    Replies
    37
    Views
    2,697

    Agreed. Work/ed north of Boston and on the outer...

    Agreed. Work/ed north of Boston and on the outer 'burbs and everyone knows everyone. Every place I've worked/staged/stinted or ate at you'll see a dishwasher, cook, manager or server that you've...
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    I am a professional cook and I will say from...

    I am a professional cook and I will say from experience never EVER deny a cook the opportunity to advance if he/she is motivated enough. It does nothing but frustrate them and they'll constantly be...
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    937

    Thanks. So with German steels they're not capable...

    Thanks. So with German steels they're not capable of taking a super sharp edge (unlike Japanese steels) thus making high grit stones worthless?
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    937

    Thanks everyone. I do have a MAC ceramic...

    Thanks everyone.

    I do have a MAC ceramic honing rod but my wustohf doesn't easily cut through tomatoes and I need it sharper for certain things at work.

    So basically all I need for this knife...
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    13
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    937

    Buying Sharpening Stuff for the First Time

    Alright my Wustohf Chef's knife is now not fully responding to honing so it's time to sharpen. My other knives will need sharpening too soon. Below is a list of things I'm going to buy please let me...
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    461

    Japanese Kitchen Knives Book, any good?

    Does anyone here own "Japanese Kitchen Knives" by Hiromatsu Nozaki? Is it worth buying? What info does the book entail?
  23. Replies
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    5,075

    I am far from someone you would call a "knut" but...

    I am far from someone you would call a "knut" but I will say I do work in a high end kitchen and the number of Shuns outnumber everything else 2:1.
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    5,372

    I'm talking about specifically cooking meats...

    I'm talking about specifically cooking meats tender enough to use a dry heat method like steaks, burgers, chicken breasts etc. You certainly wouldnt use a deep fryer nor would you use all 3 methods....
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    5,372

    MEAT COOKING: Grill vs. Plancha vs. Range Top

    I've seen many different types of kitchen where the general cookery of meats is done on a grill, on a plancha or on a range top burner in a pan (either a heavy bottomed pan or a general saute pan)....
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