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Type: Posts; User: ChefCosta

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  1. We tried with the hand saw and couldn't get the...

    We tried with the hand saw and couldn't get the cuts as clean and as straight as we wanted.
  2. Hand Held Reciprocating Saw for Butchery?

    Greetings,
    Looking to develop some custom meat fabrications that I can play around with before requesting them from our lamb purveyor. I need to be able to cut lamb bones but do not want to invest...
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    Mucho Bocho, I was mixing metaphors and to see...

    Mucho Bocho,
    I was mixing metaphors and to see the phrase "raft of agar" stand alone I feel kind of stupid. I can see why that would beg clarification. I guess I meant "raft of agar" to refer to...
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    *tasted. I meant to write "tasted like boiled...

    *tasted. I meant to write "tasted like boiled meat".
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    Looks like ThEoRy explained the purpose of the...

    Looks like ThEoRy explained the purpose of the raft as well as I would. Any link that I would post would be to Think Food Group's database of recipes which is intentionally impossible. Every new...
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    My sous chef has that Honesuki and I've sharpened...

    My sous chef has that Honesuki and I've sharpened and played with it. It performs exactly as I would expect a $70 knife to perform. It's great for breaking down chickens and light duty boning work...
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    I use a Bester 220 for serious metal removal. ...

    I use a Bester 220 for serious metal removal. Inexpensive and amazingly effective. Slow to dish for a coarse stone depending on your habits and easy to flatten.
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    You should come by my restaurant, Zaytinya, as...

    You should come by my restaurant, Zaytinya, as well. I'd also suggest the other restaurants in our group, Oyamel and Jaleo. Interesting food, reasonable price, atmosphere casual enough that lots of...
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    I agree with Mucho Bocho as well. Thai granite...

    I agree with Mucho Bocho as well. Thai granite is the way to go. The only exception is for grinding toasted saffron threads. For that you want an absolutely smooth mortar and pestle. Ceramic,...
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    One refinement to try that we use at the...

    One refinement to try that we use at the restaurant is to sear the meat and chill it, bag it, cook it, and then sear it again in the pan or on the grill at the moment of service. This allows some of...
  11. Matus, I was talking about Shapton Professional...

    Matus,
    I was talking about Shapton Professional Stones.
  12. What happened was that after not using it for...

    What happened was that after not using it for about months I pulled it out and a spider web pattern of fissures had developed. That being said I bought replacements and haven't had any problem. ...
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    Knife Shop in London

    Anyone know a great knife shop in London?
  14. Thankya Wildboar! Drop me a PM anytime so I can...

    Thankya Wildboar! Drop me a PM anytime so I can make your reservation.
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    Can't find picture. Closest thing I can find...

    Can't find picture. Closest thing I can find online is a combination Meat Tenderizer Cleaver. I imagine a person striking with the blade side, turning it 180 and pounding meat with it. Anyone know...
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    I'm a southpaw, but I can perform most knife...

    I'm a southpaw, but I can perform most knife skills right handed because I have had to teach so many right handed people over the years. For future reference Yoshihiro does a good job on left handed...
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    It literally had a bar across the back, like a...

    It literally had a bar across the back, like a little handle. The picture was in a magazine. I'll see if I can find it when I get home.
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    Two Handled Cleaver?

    I saw a photo of a chef using a meat cleaver that had a blunt, wide metal bar on the back of it near the top of the cleaver. Presumably this is for leverage with the other hand. It kind of looks...
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    I have one of the Sakai left handed deba from...

    I have one of the Sakai left handed deba from Blueway that they sell on ebay. The grind was really uneven, took me a couple of hours to fix it. It has an Akebono (lacquer) finish on the handle. ...
  20. Straightening Wavy Shinogi Line on Usuba

    Does anyone have any tips for correcting a wavy blade road on Usuba? I tried focusing on the high spots and got it back close to true but I couldn't seem to get that clean, straight shinogi line...
  21. For me the basting part of pan searing does two...

    For me the basting part of pan searing does two things. Firstly it allows you to slow down and even out the cooking process. We start the cooking over high heat to create that great maillard...
  22. I use a ripe tomato. If the edge bites under...

    I use a ripe tomato. If the edge bites under gentle pressure all the way from heel to tip you're good. I used to do the arm hair thing but my right arm has been basically shaved bald from testing. ...
  23. As far as soaking It depends completely on the...

    As far as soaking It depends completely on the stone. I learned with my first set of Shapton Professionals that if you don't use (read: wet) them regularly they actually crack because they dry out. ...
  24. Mold or not you definitely invite anaerobic...

    Mold or not you definitely invite anaerobic bacteria to grow in a high moisture environment with no competitive bacteria. We have a HACCP certified sous vide program and we aren't even allowed to...
  25. In my experience (not insignificant but I would...

    In my experience (not insignificant but I would never represent myself as an expert in this forum), edge leading strokes are good for deburring and edge trailing strokes are good for aligning the...
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