Quantcast
Search Results - Kitchen Knife Forums

Search:

Type: Posts; User: Kriegs

Page 1 of 2 1 2

Search: Search took 0.00 seconds.

  1. Replies
    46
    Views
    4,102

    suisin

    suisin
  2. Replies
    37
    Views
    2,681

    I mainly use them for small mise. we have a clam...

    I mainly use them for small mise. we have a clam dish with a little salad of brunoised pickled ramps, preserved meyer lemons, pickled peppers, dehyed olivs and chives. messy on the fingers so perfect...
  3. Replies
    37
    Views
    2,681

    oh yeah, fish spat, mini offsets and I always...

    oh yeah, fish spat, mini offsets and I always keep a mini icing knife that I tend to use as my go to fish spat...also as many cake testers and I can fit in to any which place I can find
  4. Replies
    37
    Views
    2,681

    microplane, microscale, turbocafe milk frother...

    microplane, microscale, turbocafe milk frother (works wonders on purees and soups during service), various sized forceps (not allowed to use tongs unfortunately), joyce chen shears, various spoons...
  5. Replies
    14
    Views
    2,655

    That's basically the most awesome knife that I...

    That's basically the most awesome knife that I have seen in a minute. I wish my budget were a bit higher!
  6. Thread: Pet peeves

    by Kriegs
    Replies
    214
    Views
    13,170

    - taking 5 minutes to really reorganize my lowboy...

    - taking 5 minutes to really reorganize my lowboy before service; returning to it 5 minutes later and someone else uses it as a quick storage space for the their unlabeled delis while my system has...
  7. Replies
    32
    Views
    2,452

    cake tester for sure. using touch works for me...

    cake tester for sure. using touch works for me 90% of the time but some steaks just cook differently! cake testers are perfect because you are actually feeling what the heat level is like inside.
  8. Replies
    51
    Views
    2,232

    word!

    word!
  9. Replies
    11
    Views
    1,011

    I use a Moritaka Supreme 150 and have absolutely...

    I use a Moritaka Supreme 150 and have absolutely no issue with overgrind. It is pretty reactiv so you have to take special are if you are using it at work. I actually stripped the kurouichi finish...
  10. Replies
    23
    Views
    1,695

    I use petty for a few prep things but mainly it's...

    I use petty for a few prep things but mainly it's just my line knife. Small enough to not get in the way and, aside from slicing roasts and what not, it can handle most necessary tasks during service.
  11. Replies
    20
    Views
    524

    Welcome. Where, in Portland, do you work?

    Welcome. Where, in Portland, do you work?
  12. Replies
    26
    Views
    1,892

    I'm apparently quite out of the loop..I would...

    I'm apparently quite out of the loop..I would love if someone could pm and let me know who "you know who" is..
  13. Replies
    19
    Views
    599

    welcome!

    welcome!
  14. Thread: Pet peeves

    by Kriegs
    Replies
    214
    Views
    13,170

    I don't really mind if co workers use my knives...

    I don't really mind if co workers use my knives without asking (well hopefully they do anyway, but if not it isn't the end of the world for me). But i do HATE when someone uses it and doesn't clean...
  15. Replies
    3
    Views
    387

    Starting to think about a Suji...

    Holidays/tax return time are coming up, and I have been wanting to get a suji for a while now. Without doing too much research, I've been able to gather that the Konosuke HD 270 is a big favorite....
  16. Thread: The Next Move

    by Kriegs
    Replies
    37
    Views
    2,835

    Craigie. I staged at Salts a little over a year...

    Craigie. I staged at Salts a little over a year ago before taking my job at Harvest. Thought about checking it out again, but decided to stick with Craigie. It's pretty brutal but extremely...
  17. Thread: The Next Move

    by Kriegs
    Replies
    37
    Views
    2,835

    Week one down. Sore and tired...never worked this...

    Week one down. Sore and tired...never worked this hard in my life. I love it
  18. Replies
    14
    Views
    1,167

    Likewise. I have a 5 dollar victorinox paring...

    Likewise. I have a 5 dollar victorinox paring knife that I LOVE. But, that is only because its a cheap beater that i can break down boxes and cut random crap with. For actual work a 150 petty does...
  19. Thread: The Next Move

    by Kriegs
    Replies
    37
    Views
    2,835

    So I passed on the offer to remain on at the...

    So I passed on the offer to remain on at the restaurant and took a position at a great restaurant in Cambridge. I'm excited. After the two stages, it seemed like a good fit. It's going to be hard...
  20. Replies
    20
    Views
    3,244

    I use a Moritaka (2 actually-240 gyuto and 150...

    I use a Moritaka (2 actually-240 gyuto and 150 petty) as my main work knives and have seen absolutely no issues with the grind on either. I have the Aogami Super series so you're looking at little...
  21. Thread: Pet peeves

    by Kriegs
    Replies
    214
    Views
    13,170

    My following questions/statements are directed...

    My following questions/statements are directed towards anyone who noted these things or anyone who might note them in the future. However, they are not meant to be confrontational...

    Why no...
  22. Replies
    10
    Views
    1,009

    I really want to get a beginners deba and start...

    I really want to get a beginners deba and start learning how to break down fish like so. I have mainly been using a suji for salmon, halibut, bass, etc. This method just looks so much cleaner
  23. Replies
    24
    Views
    5,716

    and another +1 As far as methods, I tend to...

    and another +1

    As far as methods, I tend to prefer a flat top or pan for most meats because of the sear. Some things, such as skirt steak and pork loins, tend to taste better with a good char from...
  24. Replies
    19
    Views
    622

    welcome!

    welcome!
  25. Replies
    6
    Views
    718

    Nice looking food! Though I must say, the...

    Nice looking food! Though I must say, the portions look rather large for a 14 course tasting..unless they were intended to be shared I suppose.
Results 1 to 25 of 43
Page 1 of 2 1 2