flexible boning knife
Type: Posts; User: Boondocker
flexible boning knife
what a difference a couple shifts can make.
Tried the grit mixing idea. Results are mixed. Some days the edge seems to barely need a touch up the next day other days it needs one before service :/
My Mizuno, after a couple weeks OOTB
bad news for umberto
Do you have or could you make some videos about this?
No such thing
While I feel like ink getting the whole burr off is like to be removing less steel every day. Literally three steps each direction on a better 1200 brought it right back at work today. I need to get...
well I should rephrase, itll have bite off the stones but loses it quickly during work so much that I'd need to switch to a different knife for slicing during service.
I'm pretty certain I am...
I have a superstone 5000. It makes things shiny but even with a couple strops it polishes the edge too highly to last through prep and service.
I have an aono aoto which doesn't seem to work well...
Title said it all. Which stone should I follow my chosera 1000 with for work. 2 or 3k chosera?
Did he get banned or chased off?
Either way, its rather peaceful now.
you get the salt smoking hot in the pan, use something flat to scrape it. the salt acts as an abbraisive and gets anything stuck to the seasoning off. then you just drop a little more oil (we use...
One of the bread bakers won't let me borrow it for that reason, haha
thanks for the tips, jai I'll give them a shot.
We do have extra long boards that you can set up where they rest on the back rim of the sink, then on the lip in the front and sit at an angle. its...
unfortunately not currently possible. there are sinks I can set up on, but they have a lip on them and I hate that. I could make some sort of structure using a roasting rack, dish rack and cutting...
Ive always been taught to wipe after every cut, so that nothing builds up on the blade so the flesh doesnt stick to the blade. Less friction the better IMO.
I wouldn't use my new custom suji for that :)
jaques pepin only using paring knives for chicken ;)
thanks for the links. they remind me of when i used to spend all morning watching itisan18 videos on youtube. Its nice to see them done, but without narration or somebody explaining WHY they are...
They say with proper technique they shouldn't be an issue. I don't know proper technique though ha.
I prefer boning or paying knife for chicken
Looking to upgrade my deba, and learn more about proper use and sharpening tehnique. I've got an inexpensive deba (90 with saya five years ago I think) Minamoto brand i'm pretty sure. Hae been told...
Dave I hope you are taking notes on how to be a professional here
I actually tried this after my chosera 1000 today, all I got to cut today was stock veg for a small rabbit stock :|
Your hotel might be the biggest factor. as to where you go.
The way my schedule is now I work thursday/friday days and am off by 5 or 6 those days usually and am very good at justifying an excuse...