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  1. Thread: Black Steel

    by Sarge
    Replies
    63
    Views
    4,190

    I don't know the yanagiba did a fine job cutting...

    I don't know the yanagiba did a fine job cutting the fish I think the person handling it could stand to improve knife skills a bit, but I don't think it was awful.

    The knives on the other hand are...
  2. Replies
    19
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    963

    Bram as a side note are you near the flooding...

    Bram as a side note are you near the flooding going on up there. I lived in Toronto about 10-12 years ago and for some of that time lived in the Etobicoke area. The photos I'm seeing look really...
  3. Replies
    19
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    963

    Two things I think you mean Kamagata and...

    Two things I think you mean Kamagata and Azumagata. As Hishigata is a reference to the sword tip or Mukimono, of which Kamagata could also be included. (if I'm wrong on that my apologies) I...
  4. Replies
    32
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    2,204

    Personally I don't understand how people see...

    Personally I don't understand how people see these as limited it is a gyuto after all. Perhaps using it has just become second nature to me and my cutting techniques are such as to make the most of...
  5. Replies
    32
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    2,204

    To answer the question the kiri-gyuto is very...

    To answer the question the kiri-gyuto is very usefull depending on what technique you use to cut with. If you primarily rock chop it isn't going to be great for you. If you do mostly push cuts...
  6. Thread: What to do?

    by Sarge
    Replies
    126
    Views
    8,482

    Personally I would thin from the back of the...

    Personally I would thin from the back of the divot forward. It doesn't look terribly deep shouldn't cause a hole. I wouldn't do that thinning until I got to that point anyway. So you have plenty of...
  7. Replies
    51
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    10,068

    I recently picked up a brand new but 2nd hand...

    I recently picked up a brand new but 2nd hand usuba from a member here. White 2 Yoshihiro 180 kamagata to be exact and I love it. Fit and Finish were good. Honestly for what you get I feel they are...
  8. Replies
    19
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    1,456

    The 12" ones from jbprince work just fine for...

    The 12" ones from jbprince work just fine for bigger things or you can check medical supply places. Where I work we just do most things with 45cm Saibashi I do work in a very traditional Japanese...
  9. Replies
    20
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    2,079

    Right on Salty looks like a Killer kit to me

    Right on Salty looks like a Killer kit to me
  10. Replies
    12
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    1,310

    Having had my knives stolen from my car, on one...

    Having had my knives stolen from my car, on one occasion (while I paid for gas) and knowing the caliber of individual at other places I never understand how people leave their knives at work. This...
  11. Replies
    584
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    63,343

    With the exception of the ergo chef example I...

    With the exception of the ergo chef example I didn't find those bad at all. The crystalized one was impractical for sure but I enjoyed the look of it.
  12. Replies
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    1,490

    Makes sense to me. Like I said I'm probably too...

    Makes sense to me. Like I said I'm probably too rigid in my definitions. But I like how you explained it here I can get behind that for sure
  13. Extremely well put sir:plus1:

    Extremely well put sir:plus1:
  14. Replies
    20
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    1,490

    Maybe I'm too rigid in my thinking but to me...

    Maybe I'm too rigid in my thinking but to me stropping on stones is just touching up on the stones. Just my thoughts not wanting to start a "what is stropping" debate
  15. Replies
    20
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    1,490

    Perhaps I'm shortening the life of my knife but I...

    Perhaps I'm shortening the life of my knife but I don't really care I sharpen basically every other day sometimes every day. I don't do a full progression each time usually just touch ups but about...
  16. Replies
    45
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    2,545

    I agree chefs and cooks who won't share recipes...

    I agree chefs and cooks who won't share recipes are insecure. I can tell you that I have never withheld a recipe from someone who asked but I also don't think I've given any away. I also haven't...
  17. Not at all how I read that. He is just saying he...

    Not at all how I read that. He is just saying he misses the whole "kitchen confidential" style feel of certain places. Personally I prefer the different brotherhood and feel of higher end kitchens,...
  18. Replies
    36
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    1,989

    No music where I'm at and I like it that way

    No music where I'm at and I like it that way
  19. Replies
    17
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    1,352

    Excellent post thank you Sara

    Excellent post thank you Sara
  20. Thread: Grade A5 Wagyu

    by Sarge
    Replies
    11
    Views
    1,811

    Sounds good man. We sold out of the wagyu but we...

    Sounds good man. We sold out of the wagyu but we have more coming this week
  21. Replies
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    1,531

    I think there is depending on what the grits do...

    I think there is depending on what the grits do reasons to go beyond 15k. But as far as what you can feel and how useful it becomes for kitchen tasks real limits to going beyond that. I once tested...
  22. Thread: Grade A5 Wagyu

    by Sarge
    Replies
    11
    Views
    1,811

    Yeah just light salt and pepper and a quick sear,...

    Yeah just light salt and pepper and a quick sear, or for the sukiyaki, just enough sauce to glaze the thin slices. I'd say a 1/2 oz of sauce is all we use.
  23. Thread: Grade A5 Wagyu

    by Sarge
    Replies
    11
    Views
    1,811

    Naked Fish Japanese Bistro 67w 100s

    Naked Fish Japanese Bistro

    67w 100s
  24. Thread: Grade A5 Wagyu

    by Sarge
    Replies
    11
    Views
    1,811

    Perhaps if we were to sell it as steaks the 25lbs...

    Perhaps if we were to sell it as steaks the 25lbs with shipping cost us 1500 which was actually us talking the sellers down $20/lbs so we are still figuring out how we want to sell it and at what...
  25. Thread: Grade A5 Wagyu

    by Sarge
    Replies
    11
    Views
    1,811

    Grade A5 Wagyu

    We got in our A5 Wagyu from Satsuma prefecture today. Good grief this stuff is amazing and honestly the tastiest beef I have ever eaten.


    I'll try to upload the photos I have the Marbling is...
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