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Type: Posts; User: riba

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  1. Replies
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    Sounds like you have many delicious dinners ahead...

    Sounds like you have many delicious dinners ahead of you too :)

    Those mora knives are great bang for the buck. I have a mora boning knife, pretty impressive considering its low price
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    @Mucho Bocho: I wish.... I am from The...

    @Mucho Bocho: I wish.... I am from The Netherlands. I guess not really a country known for its food ;)

    kind regards,
    Jasper

    (but you are guessing our retirement plan (Portugal/Spain/Italy,...
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    Allright then, last week I had my first attempt...

    Allright then, last week I had my first attempt at (half of) the pork neck. 24 hours at 70 C resulted in a tender and flaky dinner, and compliments of my better half. Great success :D Thanks for all...
  4. Thread: Stropping Query

    by riba
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    I never used/tried a bare strop (perhaps I'll...

    I never used/tried a bare strop (perhaps I'll learn something from this thread) for kitchen knives, but have a variety of strops to play with (2, 0.75, 0.1 CBN, 0.25 diamond spray, ...) (I straight...
  5. Thread: Stropping Query

    by riba
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    Are you intentionally excluding coarser...

    Are you intentionally excluding coarser compounds? My 2 micron strop gets a lot of use...
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    I think that what is meant is that probably for...

    I think that what is meant is that probably for the casual reader your post(s) read like they are personal experience (e.g. your post "If anything happens to your goods, you won't get a replacement....
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    Yes indeed. I followed ...

    Yes indeed. I followed
    http://www.douglasbaldwin.com/sous-vide.html#Pasteurized_in_Shell_Egg and then took the caucious side (longer and 1C higher)
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    Medium-rare pasteurized steak was appreciated...

    Medium-rare pasteurized steak was appreciated very much, as well as pasteurized eggs
  9. Replies
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    See...

    See http://www.kitchenknifeforums.com/showthread.php/18821-Yanagi-is-not-100-straight-ok
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    I am very happy with my stainless clad Pro...

    I am very happy with my stainless clad Pro Nakiri, it's really an impressive cutter. (The only minor comment would be that the choil and spine could have been eased.)
    I will buy again from him in...
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    I also tested the waters with a Tanaka nakiri....

    I also tested the waters with a Tanaka nakiri. great value for money IMO
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    To be honest, I don't notice much difference in...

    To be honest, I don't notice much difference in result between my Le Creuset cast iron and my De Buyer mineral B element carbon pan. Both are rather heavy pans...
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    I was taking my inspiration from baldwins sous...

    I was taking my inspiration from baldwins sous vide guide (pulled pork, suggesting 80 for 8-12hours, and 68C for 24h).
    Your notes seem to imply a slightly higher temperature though...
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    For me, my nakiri rocks

    For me, my nakiri rocks
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    My tanakas and shiki aren't overly chippy....

    My tanakas and shiki aren't overly chippy. Especially the tanaka`s are great value for money imo. But for me, they lose that initial sharpness a bit too soon (compared to a watanabe blue for...
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    any recommendations for sous vide pork neck?

    Last weekend I was strolling the aisles of the supermarket and spotted iberico pork neck. It was begging me to go home with me, so I kindly obliged.
    Since the arrival of my little girl 11 months ago...
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    here are my modest magbloks ...

    here are my modest magbloks

    https://dl.dropboxusercontent.com/u/6989092/images/20140621_104908.jpg
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    then it might be not that easy to remove the...

    then it might be not that easy to remove the cleaver again, hehehe ;)
  19. just shoot me a pm in case you want to play with...

    just shoot me a pm in case you want to play with my carbon k2
  20. I also have a carbon K2. Fun little knife. Edge...

    I also have a carbon K2. Fun little knife. Edge retention is not great imo, but touch ups are very easy and quick.
  21. Carbon opinel :)

    Carbon opinel :)
  22. Hehehehe, my wife would kill me. Though oddly...

    Hehehehe, my wife would kill me. Though oddly enough I wouldn't object against installing such a handle on my nakiri, kinda like it in an odd way.


    Yeah, that's my current plan is :)




    Hi...
  23. yeah, so I am comparing the pro santoku (21000...

    yeah, so I am comparing the pro santoku (21000 jpy) to the standard with stainless cladding and chestnut handle (13500 jpy).
    stainless cladding is kinda a necessity for my wife ;)

    thanks for the...
  24. any experience with the watanabe standard line?

    I recently acquired a Watanabe Pro Nakiri and am seriously impressed with its cutting performance.

    I am considering getting my wife a Santoku ( yeah, yeah, but our yusuke gyuto is too pointy and...
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    Yeah, I dig the handle. Very clean design and...

    Yeah, I dig the handle. Very clean design and lovely wood. The knive looks like a great cutter, nice choil pic!
    I have a watanabe on my to-buy list but am restraining myself with success to far...
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