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  1. Thread: Stinky Nakiri

    by Grunde
    Replies
    6
    Views
    914

    Hi guys. Sorry for the delay. I've been over seas...

    Hi guys. Sorry for the delay. I've been over seas for a bit.
    I'm not sure of the brand as i don't (yet) read kanji, but it's not too expensive and I picked it up at a local traditional kitchenware...
  2. Thread: Stinky Nakiri

    by Grunde
    Replies
    6
    Views
    914

    Stinky Nakiri

    The title says it all. My trusty Nakiri has started stinking real bad recently, and it all started when I sliced a large batch of potatoes. Yes, potatoes. Not leeks, not garlic, onions or citrus.
    ...
  3. Replies
    14
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    1,221

    Hm.. Surprisingly few horror stories here. Are...

    Hm.. Surprisingly few horror stories here. Are restaurants really living this peacefully with their antagonists? That gives me hope.

    I can tell a story of my own:
    A friend and former collegue of...
  4. Replies
    35
    Views
    1,401

    Mmm.. Home made pesto... ! That's it! Tomorrow...

    Mmm.. Home made pesto... !
    That's it! Tomorrow is pasta&pesto day, and I don't care what anybody says.

    Glad to help. And if you eventually decide to make proper thai, just get one of those...
  5. Replies
    35
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    1,401

    That one looks great for pesto and salads and...

    That one looks great for pesto and salads and stuff.
    For making wet curries a narrower bowl is better. It keeps the matter more consentrated and considerably less splashing.
  6. Replies
    6
    Views
    315

    Thanks! Not US based unfortunately. Haven't...

    Thanks! Not US based unfortunately.
    Haven't found any European equivalents to JKI yet.

    Do you have any more info on the knife you mention? White steel sounda great.
  7. Replies
    35
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    1,401

    Sorry, did I write marble? I meant porcelain. I...

    Sorry, did I write marble? I meant porcelain.
    I actually had a marble one on display at my shelf for years, until I decided to try out David Thompson's Thai Food. I tried it once and went straight...
  8. Replies
    14
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    1,221

    I'd really like to see that site.

    I'd really like to see that site.
  9. Replies
    6
    Views
    315

    Tips on decent intermediate usuba

    Hi.
    I wondered if any one have suggestions for a decent but reasonably priced traditional usuba? New or used, but preferably over 8 inches. I don't care how it looks or what shape it's in as long as...
  10. Replies
    14
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    1,221

    Of course. Unfortunately that particular problem...

    Of course. Unfortunately that particular problem is not isolated to food reviews.
  11. Replies
    10
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    661

    I actually washed my cutting board (beech wood)...

    I actually washed my cutting board (beech wood) with bleach because of the same problem, and that completely removed all odour and left me with a nice pale yellow-white surface.
    Make sure to rinse...
  12. Replies
    14
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    1,221

    Dumbest thing you ever read in a food review

    Hi.
    I'm professional food critic so I know I'm entering the lions den here, but I just had to ask:
    What's the stupidest thing you've read in a restaurant review?

    The reason I ask is that I've...
  13. Replies
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    3,236

    Yeah, be prepared for more of that when you...

    Yeah, be prepared for more of that when you eventually find the shop. If you manage to get any service at all, don't expect to get any questions answered without the initial sigh and eye-roll. ...
  14. Replies
    12
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    1,356

    Thanks a bunch for pointers and advices...

    Thanks a bunch for pointers and advices everybody.
    I bought my stones from Dieter Schmidts Fine-tools, but he's gotten a bad rap from several people I've tlked to afterwards. Didn't quite catch...
  15. Replies
    35
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    1,401

    Agreed. For small batches ofsaffron, dried...

    Agreed. For small batches ofsaffron, dried mushroom, roasted lobstershell and other small dry ingredients I can use a marble apothecary P&M, but mostly everything gets pounded with bedrock.
  16. Replies
    9
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    526

    You're right. It's not a versatile knife. None of...

    You're right. It's not a versatile knife. None of the traditional japanese knives are. That's the whole point. :)
  17. Replies
    18
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    483

    Welcome

    Welcome
  18. Replies
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    1,700

    ... still easier than katsuramuki, though. I...

    ... still easier than katsuramuki, though.
    I would like to know exactly what he is doing with his right thumb.
  19. Thread: Deba Sharpening

    by Grunde
    Replies
    10
    Views
    1,277

    Wow. That is nice work man! Something to aspire...

    Wow. That is nice work man! Something to aspire to.
    Did you take classes?

    I'm relatively new at this forum, and I'm very eager to dive deeper into the deep pool of knife sharpening. Can you tell...
  20. Thread: Deba Sharpening

    by Grunde
    Replies
    10
    Views
    1,277

    Deleted

    Deleted
  21. Replies
    20
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    1,700

    That's true. I thought you were talking about the...

    That's true. I thought you were talking about the peeling.

    Doesn't anyone have any more info on this technique?
  22. Replies
    14
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    975

    Well, actually the first reply did just that but...

    Well, actually the first reply did just that but I'm not going to split hairs...

    I bought my first deba from a hardware store in Kyoto for around $80-100 and I cant say I have experienced any...
  23. Replies
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    1,700

    Yeah, why is that?

    Yeah, why is that?
  24. Replies
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    1,700

    Insane bigknife apple peeling

    Hi everybody.

    I came over this clip on Youtube of an Asian chef that peels and parts an apple in like 35 sec. That's impressive in it self, only he uses a big, big chefs knife for every operation!...
  25. Replies
    14
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    975

    Hi there Rodrigo! Just wanted to say that you...

    Hi there Rodrigo!

    Just wanted to say that you shouldn't be discouraged by people advicing you against buying a single bevel. If you're interested in japanese knives and want to learn how to use...
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