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Type: Posts; User: tweyland

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  1. Replies
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    I remembered that I also used to own a Wusthof...

    I remembered that I also used to own a Wusthof Super Slicer which is worth considering. It's the scalloped edge (reverse serrations). They also make a fully forged version. Only drawback for me...
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    If you can, you may want to borrow each for some...

    If you can, you may want to borrow each for some time before buying. Both are easy to sharpen and are tough enough to work around bones.

    For the hankotsu, while the handle itself is comfortable,...
  3. Thread: Advice

    by tweyland
    Replies
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    2,765

    All true. I've seen good cooks do good work with...

    All true. I've seen good cooks do good work with bad knives and bad cooks do bad work with good knives.

    ~Tad
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    I worked at a place where it was fast casual -...

    I worked at a place where it was fast casual - people go thru a line, order rung up, food brought to them, but it was a bit nicer than the usual. The owners put up a tip jar with a sign saying...
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    For what it's worth, my understanding is that (at...

    For what it's worth, my understanding is that (at least in California), owners/management cannot force waitstaff to split their tips with the Back Of the House-kitchen, only to bussers, runners, etc...
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    I originally bought this Kanemasa 300 suji just...

    I originally bought this Kanemasa 300 suji just to slice steaks and roasts, but it has become my primary prep knife. It strikes a nice balance between having some belly, but not too much belly,...
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    3,400

    I own or have owned the Mac, the ITK Tojiro, and...

    I own or have owned the Mac, the ITK Tojiro, and the Viking (relabelled Gude 320). All three are serviceable. Currently the Viking/Gude is in my knife kit, it's the longest and sturdiest. I feel...
  8. Hello and welcome! I'm far from an expert,...

    Hello and welcome!

    I'm far from an expert, but we did a few half steers that were cut into 6 chunks for transport to our kitchen. Still quite bulky and still quite a challenge.

    I do think a...
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    It was a cool hang last year, I would like to...

    It was a cool hang last year, I would like to attend again, but unfortunately it's unlikely that I'll have a Saturday off. I look forward to the coverage.

    ~Tad
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    In my humble opinion, sous vide is great for...

    In my humble opinion, sous vide is great for certain applications/situations, but I have yet to have a perfectly SV cooked steak that is better than a perfectly grilled or conventionally cooked...
  11. Thread: Pet peeves

    by tweyland
    Replies
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    13,115

    I relate to most of these mentioned so far. A...

    I relate to most of these mentioned so far.

    A few more/repeats:

    -Servers who walk into the kitchen during the peak of summer when it is hot as hell on the line, and say, "Jeez, it's soooo hot...
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    This MyWeigh KD8000 has been serving us well for...

    This MyWeigh KD8000 has been serving us well for a few months now. On the one hand, it doesn't feel that sturdy (kind of light for it's size, relatively). On the other hand, it's been performing...
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    Was still standing. Then knocked on my back by...

    Was still standing. Then knocked on my back by the flu.
  14. Replies
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    1,150

    Agreed, more resting. I prefer the look of...

    Agreed, more resting. I prefer the look of tenderloins cooked whole and sliced rather than portioned first, but that's just my opinion.

    ~Tad
  15. I have a lot to say about all this. I live and...

    I have a lot to say about all this. I live and work in LA, which is home to normal people, as well as some of the most unreasonable, entitled, narcissistic, pseudo-science following, trend-loving...
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    Hey, all - My parents own a bonsai nursery in...

    Hey, all -

    My parents own a bonsai nursery in Hawai`i. As many of the traditional plants for bonsai are hard to keep alive in a container, their niche is indoor bonsai - easy care houseplants and...
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    Generally about once a week, but I like to touch...

    Generally about once a week, but I like to touch up before leaving for catering gigs so that the edges are gleaming, the cuts are super clean, and the cutting looks effortless. I'm a nerd.

    ~Tad
  18. I agree, steeling or honing is a less effective,...

    I agree, steeling or honing is a less effective, less desirable option than taking it to the stones. Occasionally, as you say, circumstances make it necessary.

    Also, I see a lot of bad steeling...
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    Nice!

    Nice!
  20. Replies
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    Sticky: Woohoo!! Actually they're Kanetsune Kanemasa...

    Woohoo!! Actually they're Kanetsune Kanemasa series purchased through JKI. Great value, in my opinion. Plus cool new shoes courtesy of Dave!! Thanks!

    ~Tad
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    I'll be following!!

    I'll be following!!
  22. Thread: MSG Thoughts?

    by tweyland
    Replies
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    1,074

    I don't use MSG in powder form, but I always...

    I don't use MSG in powder form, but I always consider putting in an umami layer in almost every dish and/or every sauce. One of the things about umami is that it can be conspicuous in it's absence,...
  23. By far, the best bag I have owned. Wish they...

    By far, the best bag I have owned. Wish they would make a bag for longer knives and one gusseted/expandable section.

    ~Tad
  24. Replies
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    Practice on a few inexpensive ones first!! You...

    Practice on a few inexpensive ones first!! You can do it!

    ~Tad
  25. Replies
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    West-siiiiiide!! ~Tad (white t-shirt)

    West-siiiiiide!!

    ~Tad
    (white t-shirt)
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