Type: Posts; User: BeerChef
I wont be able to tell you the right thing to do but I can tell dont use a dremel under any circumstances.
Either you didnt prep your station right or you didn't have enough product in house. There should never be bad food in house. No excuses. My guess is the squid was frozen as is most and you didnt...
As someone who takes care of a lot of knives from the kitchens around me from chefs and cooks who don't know any better your going about this all wrong. A 1k finish is lazy and not what you'll need...
Do you use this professionally? That's a monster yanagiba.
A jose canseco bat, tell me you didn't pay money for this. Sorry for the old school reference but I had to.
Love my bester 1200 and have no problems with it that being said, what jon did is cool as hell and just insured my next dollar spent on knives or stones goes to him.
I jumped off with a tojiro w2 270. Needed a bit of work ootb but for the price it's tough to beat.
I started with a budget w2 yanagiba and still use and love it.
The Iron Chef knows what the ingredient will be and the challenger knows it's one of three possible options given to them before hand. The producers rationale behind it is the iron Chef films a few...
Love my hiro as. Cant wait to pick up a bigger one and send it to dave for a spa.
270 tojiro yanagiba white 2
210 hiromoto as gyuto
210 yamashin gyuto white 1
210 Fujiwara gyuto fkh
120 tojiro itk petty
12in messermiester chef
and a few forceps...
Felt loaded with diamond works great for me mid shift.
Green zebra. Love those damn things.
Bourbon county barlywine, 1955 hansenns gueuze, cantillon lorik.
Been enjoying my ultimate edge bag. Best bag ive used yet.
Just got a rika yesterday and even after just a few knives I can say I love this stone. Worked wonderfully on w2, as, and some random stainless. Hit my hiromoto with some .5 diamond on felt after...
To the op, you don't happen to be the brewer at de Molen.
Just used a ton of black garlic in a sausage emulsified with a stout at the restaurant.
I wish i could find a kitchen that I only need to work 4 hours a day. Sounds awesome.
Thinking about picking up a yoshihiro kuro gyuto and petty in blue. Did some research but didn't come up with too much. Any thoughts or reviews would be great. Thanks for any input.
Live in jenkintown, work downtown.
New to the site. Been a chef for years and finally getting my act together and moving on to better knives. Really working on dialing in my sharpening skills.