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Type: Posts; User: jcsiii

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  1. Replies
    48
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    2,720

    +1

    +1 on the 150mm petty knife.
  2. Replies
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    1,830

    I've got a miyabi 600 mc with SG2 steel and I...

    I've got a miyabi 600 mc with SG2 steel and I really enjoy it. Once you've set the edge you want on it (for me I changed it to more of a 80/20 edge) it resharpens fairly quickly. It takes a keen...
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    26
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    2,689

    anyone here use a gastrovac...think of it like...

    anyone here use a gastrovac...think of it like sous vide cooking in a pot where you can infuse flavors into veggies while not loosing texture.
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    39
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    2,613

    I absolutely love the Bragard Travail aprons in...

    I absolutely love the Bragard Travail aprons in blue. The linen is tough enough to resist tearing, the color is dark enough to resist stains. The ties on the neck are just long enough to be...
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    As a stage expect to do the least complicated...

    As a stage expect to do the least complicated work, what they would call the B**H work. But keep your eyes open and learn at every opportunity. My best opinion is to get a stage at the best...
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    Burners are best for large stock pots or...

    Burners are best for large stock pots or blanching. French tops for more controlled cooking and sauce work. I absolutist love cooking on a plancha though. The large surface area and consistent...
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    7,536

    The 19c27 steel in the suisin is amazing stuff. ...

    The 19c27 steel in the suisin is amazing stuff. It's edge retention IMO is comparable to high HRC tool steel knives but it can be taken to a sharper edge than those tool steel knives. I've been...
  8. Thread: Footwear Poll

    by jcsiii
    Replies
    190
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    14,694

    I've been using a pair of Dansko Wil's now for...

    I've been using a pair of Dansko Wil's now for about a month and love them. These are a new style of dansko that is better designed for people with low arches and flat feet. More comfortable than...
  9. surprisingly it is better balanced. I've already...

    surprisingly it is better balanced. I've already rounded the choil on the knife to more of a hattori forum shape because I love to choke up on the blade of my knife when working. The adjustment to...
  10. HI Five to the guy that recommended the magnet. ...

    HI Five to the guy that recommended the magnet. I was able to saw within a couple of cm from the end of the blade with the magnet. Thank You!
  11. Shortening a Wa handle without removing it from knife

    Hi,

    I have a Suisin Wa-Honyaki that I enjoy using with one exception. The wa handle is so long that at times it can get uncomfortable. I've seen pictures of shorter handles on the net that have...
  12. Replies
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    Because I love it.

    I can't imagine doing anything else in my life right now. Plus there is the added satisfaction of coming home exhausted after a crazy night and passing out. I was an insomniac when I worked 9-5. I...
  13. Replies
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    Joyce Chen Scissors

    I personally like Joyce Chen scissors. Yeah they don't come appart but they are the perfect size for snipping microgreens and have the durability to cut through lobster and dungenous crab shell. ...
  14. Thread: Misono Hankotsu

    by jcsiii
    Replies
    18
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    2,457

    Honesuki is an excellent poultry knife and does...

    Honesuki is an excellent poultry knife and does that job well but struggles when fabricating meats that require you to take silver skin off because of it's width where the Hankotsu excels at this. ...
  15. Replies
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    1,629

    Have you ever tried charging your batter in an...

    Have you ever tried charging your batter in an ISI whip. We've gotten more fluff and lighter this way.
  16. Thread: Misono Hankotsu

    by jcsiii
    Replies
    18
    Views
    2,457

    I have the Misono Swedish hankotsu and it's held...

    I have the Misono Swedish hankotsu and it's held up well fabricating primal cuts at work for over a year. The tip on this knife is almost indestructible.
  17. Replies
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    Also how long are you going to have the re-handle...

    Also how long are you going to have the re-handle coupon sale for?

    Thanks,
  18. Replies
    39
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    2,623

    More the rehandle, wood and grinding of the butt...

    More the rehandle, wood and grinding of the butt end cap to better balance out the knife.
  19. Replies
    39
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    2,623

    Hi Dave, Can you rehandle a Glestain gyuto to...

    Hi Dave,

    Can you rehandle a Glestain gyuto to a similar fashion like this fish gyuto of a few years ago?

    http://www.knifeforums.com/forums/fbbuploads/1175379132-IMG_3697_1_1.JPG
  20. Replies
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    Nope

    Hi guys,

    I absolutely love flat gyuto's. I have a "beater" knife that I keep near by for chopping but most of my mise during the day is cutting and dicing. A flatter gyuto is better for this and...
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