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Type: Posts; User: Dusty

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  1. Replies
    29
    Views
    760

    I've always stood. Perhaps I shall try this...

    I've always stood. Perhaps I shall try this recumbent sharpening.
  2. Replies
    44
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    656

    Congrats Tom. Enjoy these first few really hard...

    Congrats Tom. Enjoy these first few really hard months.:happymug:
  3. Replies
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    207

    Welcome Luke.

    Welcome Luke.
  4. Replies
    39
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    1,079

    Heck yes.

    Heck yes.
  5. Replies
    442
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    34,037

    Gee, I sure do wonder what's happening with this...

    Gee, I sure do wonder what's happening with this knife now!

    :crossfingers:

    (... ...that should do it.)
  6. Thread: stone brands

    by Dusty
    Replies
    38
    Views
    1,236

    Rami, I have done the sharpening class with at...

    Rami,
    I have done the sharpening class with at Chefs Armoury, albeit about five years ago. It was a great intro to sharpening japanese knives and definitely worthwhile doing. I've also bought a...
  7. Thread: Misono or Nenox

    by Dusty
    Replies
    12
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    738

    Both Nenox and Misono are generally not regarded...

    Both Nenox and Misono are generally not regarded as brands that are very high value for money, but both companies make very good knives. Out of those two I would probably choose Misono UX10, with...
  8. Replies
    14
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    580

    For small stuff Huw, I like to use a solid...

    For small stuff Huw, I like to use a solid stainless steel espresso coffee tamper. Nice and gentle, yet heavy for its size, with heaps of control. I used it just today for some rabbit fillets. ...
  9. Replies
    17
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    490

    Welcome mate!

    Welcome mate!
  10. Replies
    5
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    223

    My wife is vegetarian, so I have quite the...

    My wife is vegetarian, so I have quite the library of vegetarian cookbooks, my two favourites are both quite new 'The Vegetarian Option' by Simon Hopkinson, an English chef is a great book for people...
  11. Welcome mate, nice to have another Victorian on...

    Welcome mate, nice to have another Victorian on the board.
  12. Replies
    219
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    6,359

    I'm in! Thank you!

    I'm in! Thank you!
  13. Replies
    18
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    360

    Welcome mate.

    Welcome mate.
  14. Thread: Lacking tools

    by Dusty
    Replies
    9
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    759

    I went through that last year, first job in a...

    I went through that last year, first job in a big hotel after years in kind of full on fine dining restaurants. And I completely feel your pain. I got a written warning for calling a dish hand a...
  15. Replies
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    5,347

    My nearly twenty year old mundial carving fork. I...

    My nearly twenty year old mundial carving fork. I did a trade school cookery subject as a high school elective, and this is the only piece of kit I still have from it. Rosewood handle (that I'll...
  16. Thread: Kitchen Slang

    by Dusty
    Replies
    65
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    3,516

    "**** and Balls!'' - sir, please move so I can...

    "**** and Balls!'' - sir, please move so I can get into the fridge you're standing in front of.
    "Big dick" - sir
    "Calaminkya" - Calamari
    "Goat turd" - goat's milk curd
    "Mixy - or Mixamitosis" -...
  17. Replies
    12
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    862

    I have both those stones and do jump from the 800...

    I have both those stones and do jump from the 800 to the takashima, but only when I want an edge that is only slightly more refined than the 800 grit edge.

    I use this progression for honesuki and...
  18. Replies
    14
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    945

    Its the line caused by the differential hardening...

    Its the line caused by the differential hardening of a honyaki blade. Toward the spine a section of the knife will be coated in clay as to not be hardened as much as the edge steel, no to be...
  19. Blue steel is definitely a carbon steel, and will...

    Blue steel is definitely a carbon steel, and will rust if neglected.

    When you first start getting interested in Japanese knives - and high end cutlery in general, I think that it is very easy to...
  20. Replies
    6
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    448

    Great value knives that punch above their weight.

    Great value knives that punch above their weight.
  21. Thread: merry christmas

    by Dusty
    Replies
    19
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    463

    Merry Christmas KKF.

    Merry Christmas KKF.
  22. Replies
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    856

    I see no reason why not, though it would be hard...

    I see no reason why not, though it would be hard not to squish the bread too much and squeeze out the custard.
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    856

    This thread inspired me to have a monte Christo...

    This thread inspired me to have a monte Christo for late night dinner last night.
  24. Replies
    24
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    856

    I like to use more of a royale batter. 10 eggs,...

    I like to use more of a royale batter. 10 eggs, 200ml cream, 50g muscavado sugar, a scraped vanilla bean, a touch of nutmeg, salt and booze. For booze, I like to use oloroso sherry or Marsala,...
  25. Replies
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    1,164

    I have permasoaked the Rika, Naniwa SS 400 &...

    I have permasoaked the Rika, Naniwa SS 400 & 1000, King 1000/6000 combo, all with no ill effects - and some varying levels of benefit.
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