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  1. Thread: Kitchen Gear

    by ms4awd
    Replies
    36
    Views
    1,938

    Vita Prep and Excalibur dehydrators come in very...

    Vita Prep and Excalibur dehydrators come in very handy to do all sorts of things and the price points are not as high as some of the more expensive but fun kitchen toys available right now.
    ...
  2. Replies
    0
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    92

    Japan - Where to Go?

    Hi Everyone,

    Will be going to Japan on the 18th of November for 10 days and would like some advice on where to go? Food, Knives, Kitchen Stuff, Places to see etc. Will be in Tokyo on the 18th and...
  3. Replies
    37
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    2,540

    Got that carter from Rick and Im very happy with...

    Got that carter from Rick and Im very happy with the knife. Only used it a handfull of times so far but it cuts really well and its a fairly hefty knife for how thin the edge is. Has nice weight to...
  4. Replies
    19
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    1,385

    how'd you do the vinegar patina? is it like...

    how'd you do the vinegar patina? is it like etching but using vinegar as the acid instead?
  5. Replies
    63
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    3,452

    i would agree with the variance. I have a couple...

    i would agree with the variance. I have a couple shigs i use in my rotation and i noticed the kasumi i have is a bit less reactive than the kitaeji fwiw. The kitaeji i have is a yo handle integral...
  6. Replies
    85
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    10,185

    i submitted the form with 52100 if i made it...

    i submitted the form with 52100 if i made it into this batch can u switch mine to A2. Had some questions about the steel that your post just answered,wanted to try it out but wasnt quite sure thats...
  7. Replies
    85
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    10,185

    submitted form also. let me know if i got in on...

    submitted form also. let me know if i got in on this. thanks
  8. Replies
    44
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    5,296

    What steel are these? And what sizes will be...

    What steel are these? And what sizes will be available?
  9. Thread: Blue#2 vs R2

    by ms4awd
    Replies
    11
    Views
    696

    Should be sometime early august or late july....

    Should be sometime early august or late july. I'll hit you up when the kitchen is completed.
  10. Thread: Blue#2 vs R2

    by ms4awd
    Replies
    11
    Views
    696

    Hey Franz... When the resto is up and running...

    Hey Franz... When the resto is up and running maybe you can bring the moritaka for a spin ;)
  11. Thread: Blue#2 vs R2

    by ms4awd
    Replies
    11
    Views
    696

    Yes just in general opinions on edge holding and...

    Yes just in general opinions on edge holding and ease of sharpening... The r2 being ss is a plus as i hav carbon steel gyutos already, in the case of what im looking at the blue will cost more than...
  12. Thread: Blue#2 vs R2

    by ms4awd
    Replies
    11
    Views
    696

    Blue#2 vs R2

    If anyone has used both steels would like your opinions. Considering 2 knives san mai with each as the core steel. This will be for a gyuto. i have experience with aoko but not in a gyuto(yanagi and...
  13. Replies
    10
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    838

    Yes i have been applying oil every few days for...

    Yes i have been applying oil every few days for the past 10 days or so. After 2 or 3 days the scales start looking dry again, were you referring to soaking the handle in oil? ive been using...
  14. I Have a Pair i used to use at home. Now i use...

    I Have a Pair i used to use at home. Now i use them over burners at the restaurant for the deep frying pots keeps oil temp more constant than an open flame.
    They also work great for defrosting items...
  15. Replies
    52
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    2,705

    Get well soon

    Get well soon
  16. Replies
    3
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    447

    Hi Nochop Thanks for the advice, the gouge is...

    Hi Nochop
    Thanks for the advice, the gouge is on the butt of the handle on an edge so i think i can only sand it down. I guess if i mess up then its time to get nice wood scales :) thanks again
  17. Thread: Happy Birthday

    by ms4awd
    Replies
    22
    Views
    766

    Happy Birthday, Hope u had a good one :)

    Happy Birthday, Hope u had a good one :)
  18. Replies
    10
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    838

    What type of block would this be?

    What type of block would this be?
  19. Replies
    3
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    447

    Linen Micarta Handle Refinishing

    Whats the best way to refinish a linen micarta handle? Have some nicks and very minute gouge from when the knife fell out of my knife roll years ago and hit rough concrete on my way to work. Over the...
  20. Replies
    10
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    838

    Question on Sanding down tang

    Can anyone give advice on how to go about sanding down the tang of a handle to make it flush with the wood scales? I have a nenox whose tang is ever so slightly raised on the top of the handle on one...
  21. Thanks Huw... Have heard of Petuna i believe its...

    Thanks Huw... Have heard of Petuna i believe its the company Tetsuya Wakuda sources from IIRC, been trying to get my purveyors that import from oz to bring some of their products in, that and...
  22. Nailing the head helps to keep the eel from...

    Nailing the head helps to keep the eel from sliding on the board and it makes it easier to keep thr body straight when filetting, for some eels the guts/belly is 1/3 of the body it allows me to filet...
  23. I did try it a couple times more for personal...

    I did try it a couple times more for personal consumption, much leaner than hamachi or even japanese kanpachi... Never got to use it at work mostly japanese kanpachi wa on the menu

    Knife pics...
  24. If leaving Skin on eel and grilling score the...

    If leaving Skin on eel and grilling score the skin so the eel doesnt curl up
  25. For the eel i find it easier to skin after...

    For the eel i find it easier to skin after cooking if its cooked in a braise/simmer or sous vide, we do what i termed a burnt confit :with that variety in the pic, basically start it submerged in...
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