Quantcast
Search Results - Kitchen Knife Forums

Search:

Type: Posts; User: Vesteroid

Page 1 of 3 1 2 3

Search: Search took 0.00 seconds.

  1. Thread: New boards

    by Vesteroid
    Replies
    2
    Views
    74

    I love your boards, but from your website, I cant...

    I love your boards, but from your website, I cant seem to find many / any that are larger.

    I am looking for a minimum of 410 x 560 or so....would go larger as well.

    Do you make / have any that...
  2. Have been holding off this thread, because I am...

    Have been holding off this thread, because I am new to the technical side of knives, but it's hard to argue with generations of training and an apprenticeship system as compared to many who are...
  3. Replies
    18
    Views
    2,471

    Did they just snatch and grab? How do you hide...

    Did they just snatch and grab? How do you hide something that size?
  4. It's amazing to me how much I enjoy fine knives. ...

    It's amazing to me how much I enjoy fine knives. I had no rush tonight and was making a Diane sauce for some fillets, and pulled out a petty I got from Jon to slice my garlic. I spent 15 minutes...
  5. Replies
    22
    Views
    485

    I admit I know nothing about grow lights, but why...

    I admit I know nothing about grow lights, but why the recommendations of the lower end of the K range? All the LED grow lights on that link appeared to be very blue to me, not red or orange....if...
  6. Replies
    14
    Views
    716

    Steamed chicken and broccoli my friend....no or...

    Steamed chicken and broccoli my friend....no or little brown rice....
  7. Replies
    5
    Views
    154

    Western to wa

    Is it possible, without damaging the blade, to grind down a western and fit a wa to it?
  8. Replies
    8
    Views
    177

    Do you really believe morning shows are...

    Do you really believe morning shows are educational?

    Morning shows are flash and glitz.

    Do something entertaining and quick
  9. Replies
    43
    Views
    1,381

    Thought I would add something. Turned 50 today...

    Thought I would add something. Turned 50 today and the wife totally surprised me with a bottle of 25 mcallan.

    I was floored. I can't bring myself to open it. I took it out and put it in my wine...
  10. Replies
    7
    Views
    382

    I will take the paring ....going to sell the one...

    I will take the paring ....going to sell the one I just got from you lol, I like this one better...I'll send the funds.
  11. Replies
    19
    Views
    417

    Each to their own and all but I have tried steak...

    Each to their own and all but I have tried steak every way I can think of. Done sv so many times now, I have decided grilled is by far better.

    If you do vs, the best way I gp have found is to...
  12. Replies
    14
    Views
    810

    Based off this thread I have asked Ian to do re...

    Based off this thread I have asked Ian to do re handles on three of my knives and already have the wood from mark up to him. I will get the knives up to him next week. I will make sure pictures...
  13. Replies
    25
    Views
    778

    Can someone link a page going over how to do a re...

    Can someone link a page going over how to do a re handle on a western? I have read Mikey's for a wa handle, but want to start with some of my cheap japanese knives which are all western?
  14. Suppose I am confused. I have a anova and a...

    Suppose I am confused. I have a anova and a cambro. I have obviously done multi hour cooks, never multi day cooks. My point is even on 5 hour cooks my temps have never dropped, why would I worry...
  15. Replies
    2,800
    Views
    96,195

    Just finished a 2007 homage max from Arcadian...

    Just finished a 2007 homage max from Arcadian with some tri tip points grilled with onion, mushroom, and asparagus

    Awesome wine
  16. I will take the paring.

    I will take the paring.
  17. Replies
    4
    Views
    529

    Very cool, thanks for posting. I love seeing...

    Very cool, thanks for posting. I love seeing what others are doing in the hobby.
  18. Thread: slicer

    by Vesteroid
    Replies
    12
    Views
    791

    Question, not recommendation....why would a...

    Question, not recommendation....why would a really high quality 210 petty not work here. The reason I ask is that's what I currently use and am wondering what benefits it would bring me to go to a...
  19. Replies
    11
    Views
    447

    Very nice, if I could ever find quality fish I...

    Very nice, if I could ever find quality fish I would love to try this
  20. Replies
    21
    Views
    1,049

    From a very well traveled man...I live on the...

    From a very well traveled man...I live on the road, often 3 weeks at a time.

    I manage my calories by portions and selections, not substitutions. I have asked for sauces or dressings on the side...
  21. Replies
    29
    Views
    1,035

    Sorry to hear of the fire. I am not any...

    Sorry to hear of the fire.

    I am not any soert of knife guy, I am still learning a lot. I did want to comment based on my experience. My family does cook a lot. I cook dinners for myself (I...
  22. Replies
    8
    Views
    3,235

    All I can say is I am glad I didn't see this...

    All I can say is I am glad I didn't see this until it sold, as it would have been mine.
  23. Replies
    2,800
    Views
    96,195

    Funny you say that. It's the only club I have...

    Funny you say that. It's the only club I have ever increased my purchasing from. I dropped hobel and a few others this year and doubled up on joes wines. I had a 2000 Syrah from him that I...
  24. Replies
    2,800
    Views
    96,195

    Sitting in a campground in west Yellowstone...

    Sitting in a campground in west Yellowstone eating locally grown Montana beef and drinking a 2005 Arcadian stopleman Syrah. Drinking very well these days.
  25. Replies
    27
    Views
    1,210

    Glad you did bump this. I have been making and...

    Glad you did bump this. I have been making and smoking sausage for years and learned a few things from reading this.

    I usually make the bulk of my sausage in winter where I can smoke at low...
Results 1 to 25 of 54
Page 1 of 3 1 2 3