Quantcast
Search Results - Kitchen Knife Forums

Search:

Type: Posts; User: ChefOnAWire

Search: Search took 0.00 seconds.

  1. Replies
    463
    Views
    39,171

    I'll take one and I would like to be in for the...

    I'll take one and I would like to be in for the passaround if possible.
  2. Replies
    680
    Views
    71,659

    That was amazing. I love these small farmers that...

    That was amazing. I love these small farmers that really care about the animals they raise and the produce they grow. I can't wait for summer when my chef gives me the credit card and lets me run...
  3. Replies
    1,102
    Views
    86,280

    It's cun-caved on one side guys!

    It's cun-caved on one side guys!
  4. Replies
    478
    Views
    26,794

    The burnt chestnut does have a nice slightly...

    The burnt chestnut does have a nice slightly textured feel to it, my Chef has a 240mm Gengetsu gyuto. Looking at what I could find on wenge I have to say it is very beautiful and you can skip the...
  5. Replies
    478
    Views
    26,794

    I think I said something a few pages back about...

    I think I said something a few pages back about the coke bottle style handle nice to see i'm not alone in my love for it. I'v only ever used it on the Hattori FH gyuto and that has bolsters. Bolsters...
  6. Replies
    478
    Views
    26,794

    I'm in, everything i'v read (that I...

    I'm in, everything i'v read (that I understand...) sounds great. On the subject of handles as we consider style and material should we be thinking about weight balance? But i'm with Theory and Franzb...
  7. Replies
    23
    Views
    3,234

    I too use a French top everyday at work but I...

    I too use a French top everyday at work but I don't cook on it, I just use it to hold things during service. I keep my clarified butter, veg/chicken stock, rabbit Ju and a few sauces on there in...
  8. Replies
    1,102
    Views
    86,280

    "It's a good idea to see what your cutting.".......

    "It's a good idea to see what your cutting."....

    I don't feel that needs a punchline or whitty comeback of any kind.

    ...."It's a good idea to see what your cutting.".... Amazing.
  9. Replies
    12
    Views
    606

    I stuff mine with chorizo and serve with a...

    I stuff mine with chorizo and serve with a romanesco sauce. They really are a crowd pleaser.
  10. Replies
    32
    Views
    2,833

    Some great machine gun mincing in there. Bring on...

    Some great machine gun mincing in there. Bring on the olive oil tins!
  11. Replies
    32
    Views
    2,833

    I use a 8" Wustof Chef. Nothing smashes garlic...

    I use a 8" Wustof Chef. Nothing smashes garlic better! That weird full blade height bolster it has is great for punching a air hole in a tin of ovile oil too.
  12. Thread: Pet peeves

    by ChefOnAWire
    Replies
    214
    Views
    13,042

    Just have the two that got to me last night. ...

    Just have the two that got to me last night.

    1. Wash that produce! I know its 10:30 pm and you just need to cut 1 tomato for a garnish, but for the love of Murphy Law wash it first!

    2. If you...
  13. I use a Kikuichi warikomi damascus 240 and a...

    I use a Kikuichi warikomi damascus 240 and a Kikuichi carbon elite 210 everyday and have had no issues with either. The carbon elite does take on patina very fast but is not as reactive as my friends...
  14. Replies
    1,102
    Views
    86,280

    Well "Chef" Blaine is back and this time he means...

    Well "Chef" Blaine is back and this time he means business. By business I mean he's going to murder some poor knife. I'm no expert in single bevel knives but I would have to say this is wrong.

    ...
  15. Replies
    36
    Views
    2,100

    Our morning crew is almost always classic rock...

    Our morning crew is almost always classic rock but for dinner service we are really random. During Marathon Week (Dec. 26 - New Year Eve) we played all Beastie Boys, it just fit the mood for our 6...
  16. Replies
    17
    Views
    598

    Hello from Michigan

    Hey everyone, my name is Karl and im the lead line cook for dinner service at Cafe Muse in Royal Oak, Michigan. I cant recall how I stumbled across this forum but I liked it so much I'v decided to...
Results 1 to 16 of 16