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Type: Posts; User: heirkb

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    Rikumo.com?

    Rikumo.com?
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    Interesting...it's like the texture on the tangs...

    Interesting...it's like the texture on the tangs of their razors.
  3. The Rosle one is nice. The Sur la Table house...

    The Rosle one is nice. The Sur la Table house brand "Professional Series" or something like that are about just as nice and a bit cheaper. That series of ladles, spoons, etc. is all I really buy from...
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    I really liked the one Gesshin Hide I briefly...

    I really liked the one Gesshin Hide I briefly used, but they were a little different back then. I can't imagine that Jon would make a product worse, though. Haven't tried Itinomonn. The Shig I had...
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    Heiji!...

    Heiji!
    http://www.japaneseknifeimports.com/kitchen-knives/gesshin-heiji/gesshin-heiji-240-mm-semi-stainless-wa-gyuto.html
  6. It's rare that I like an ad, but I liked that...

    It's rare that I like an ad, but I liked that one.

    So many people are reluctant to fully look these types of things in the face. I guess it's nice to pretend that it's only a problem for hippies....
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    I don't know if this is not how it's supposed to...

    I don't know if this is not how it's supposed to be done, but this is actually how I thin my Yoshihiro gyuto. I really like my Heiji even for onion brunoise, but the Yoshihiro was just too thick at...
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    Wow, not sure how I missed that. Tunnel vision

    Wow, not sure how I missed that. Tunnel vision
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    Have you considered doing a New Items page like...

    Have you considered doing a New Items page like JKI has? I don't know if it'd be possible, but it would be a nice feature.
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    What length?

    What length?
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    I know TheBestThings sells the ebony handled ones...

    I know TheBestThings sells the ebony handled ones in carbon, but I haven't been able to find that small size in stainless online anywhere. I actually like the look of the olivewood, too, but I guess...
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    I haven't tried those, but wish I could get them...

    I haven't tried those, but wish I could get them in the US. Anyone have a source for that set of 3?

    I can say that I prefer my French parers to the Japanese ones I've tried. Even if the steel is...
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    That sounds delicious. I actually don't have a...

    That sounds delicious. I actually don't have a sous vide set up, so any slow cooking I do is on the stovetop or with my oven. Not super precise, but at least my oven can still get as far down as...
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    +1 on it being a great link, thanks for that. So...

    +1 on it being a great link, thanks for that. So if one were to braise/confit meat in the traditional way (not exactly low-temp to the extent of sous vide, but still low) to chill and serve the next...
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    Why?

    Why?
  16. You might have the SwissMar ones. I think they're...

    You might have the SwissMar ones. I think they're supposed to be a little lighter and usually (not always) aluminum. Similar peelers, though. I've always liked this shape a lot because, like you...
  17. Anyone use these Star brand stainless peelers?

    http://www.zena-swiss.com/en/products/star

    They seem to be the perfect balance between the expensive, clunky, sturdy Rosles and the cheap, agile, weak plastic Kuhn Rikons (e.g., potato eyer always...
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    Are you talking about bahamaroot's or bef's in...

    Are you talking about bahamaroot's or bef's in this post? Bahamaroot's blade looked pretty good to me, but if that is the one you're talking about, I probably just need more experience looking at the...
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    Poll: So with these 1k and 6k stones, is the entire...

    So with these 1k and 6k stones, is the entire thing usable or a small layer on the surface? I ask, because they look about as thick as an average stone. Also, mind elaborating a bit on what to avoid...
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    I'll do some side by sides to see if I can notice...

    I'll do some side by sides to see if I can notice a difference. I've been doing up to 3 days in advance with things like whole chickens, pork butts, etc...never tasted too salty, but then again, I...
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    Check out the salting steak tips here:...

    Check out the salting steak tips here: http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html

    I tend to salt a lot of tough or large cuts way ahead. The few kitchens...
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    Both of you got it. I was pretty surprised when I...

    Both of you got it. I was pretty surprised when I saw him. Thought some KKFers might also like the episode in general.
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    KKFer on No Reservations

    Check out this episode between 28:00 and 29:30: http://www.youtube.com/watch?v=6LjIKF1lhFI

    Can anyone guess which KKFer was in there? Hint: He posted a thread about what knives to take to a big...
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    Poll: They really don't need any flattening ever? I'd...

    They really don't need any flattening ever? I'd probably consider buying it if that were the case.
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    It's crazy that this person is not the only one...

    It's crazy that this person is not the only one using that thing as far as I can tell from the suggested videos. Wouldn't it just destroy the texture of the meat?
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