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  1. Thread: Pin Size

    by ChefCosta
    Replies
    3
    Views
    297

    Pin Size

    I want to rehandle a Tojiro 240 Gyuto with white corian as a going away present for one of my sous chefs. I found white Corian handle scales but I am stuck on what size pins to buy. I am looking at...
  2. Replies
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    1,120

    Holler Namaxy! Jamison from Latrobe, PA is what...

    Holler Namaxy! Jamison from Latrobe, PA is what we use at Zaytinya. It's close to us here in DC. His lamb is tender, rich and amazingly consistent.
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    19
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    698

    Thank you for the great write up Mucho Bocho! It...

    Thank you for the great write up Mucho Bocho! It was fun having you in and your daughter's note was adorable. I'll have to check out Art&Soul soon. My buddy from the Citronelle days, Wes Morton,...
  4. We tried with the hand saw and couldn't get the...

    We tried with the hand saw and couldn't get the cuts as clean and as straight as we wanted.
  5. Hand Held Reciprocating Saw for Butchery?

    Greetings,
    Looking to develop some custom meat fabrications that I can play around with before requesting them from our lamb purveyor. I need to be able to cut lamb bones but do not want to invest...
  6. Replies
    33
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    1,388

    Mucho Bocho, I was mixing metaphors and to see...

    Mucho Bocho,
    I was mixing metaphors and to see the phrase "raft of agar" stand alone I feel kind of stupid. I can see why that would beg clarification. I guess I meant "raft of agar" to refer to...
  7. Replies
    33
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    1,388

    *tasted. I meant to write "tasted like boiled...

    *tasted. I meant to write "tasted like boiled meat".
  8. Replies
    33
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    1,388

    Looks like ThEoRy explained the purpose of the...

    Looks like ThEoRy explained the purpose of the raft as well as I would. Any link that I would post would be to Think Food Group's database of recipes which is intentionally impossible. Every new...
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    8,604

    My sous chef has that Honesuki and I've sharpened...

    My sous chef has that Honesuki and I've sharpened and played with it. It performs exactly as I would expect a $70 knife to perform. It's great for breaking down chickens and light duty boning work...
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    18
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    695

    I use a Bester 220 for serious metal removal. ...

    I use a Bester 220 for serious metal removal. Inexpensive and amazingly effective. Slow to dish for a coarse stone depending on your habits and easy to flatten.
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    19
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    698

    You should come by my restaurant, Zaytinya, as...

    You should come by my restaurant, Zaytinya, as well. I'd also suggest the other restaurants in our group, Oyamel and Jaleo. Interesting food, reasonable price, atmosphere casual enough that lots of...
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    I agree with Mucho Bocho as well. Thai granite...

    I agree with Mucho Bocho as well. Thai granite is the way to go. The only exception is for grinding toasted saffron threads. For that you want an absolutely smooth mortar and pestle. Ceramic,...
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    33
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    1,388

    One refinement to try that we use at the...

    One refinement to try that we use at the restaurant is to sear the meat and chill it, bag it, cook it, and then sear it again in the pan or on the grill at the moment of service. This allows some of...
  14. Matus, I was talking about Shapton Professional...

    Matus,
    I was talking about Shapton Professional Stones.
  15. What happened was that after not using it for...

    What happened was that after not using it for about months I pulled it out and a spider web pattern of fissures had developed. That being said I bought replacements and haven't had any problem. ...
  16. Replies
    2
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    160

    Knife Shop in London

    Anyone know a great knife shop in London?
  17. Thankya Wildboar! Drop me a PM anytime so I can...

    Thankya Wildboar! Drop me a PM anytime so I can make your reservation.
  18. Replies
    4
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    347

    Can't find picture. Closest thing I can find...

    Can't find picture. Closest thing I can find online is a combination Meat Tenderizer Cleaver. I imagine a person striking with the blade side, turning it 180 and pounding meat with it. Anyone know...
  19. Replies
    20
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    767

    I'm a southpaw, but I can perform most knife...

    I'm a southpaw, but I can perform most knife skills right handed because I have had to teach so many right handed people over the years. For future reference Yoshihiro does a good job on left handed...
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    4
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    347

    It literally had a bar across the back, like a...

    It literally had a bar across the back, like a little handle. The picture was in a magazine. I'll see if I can find it when I get home.
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    4
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    347

    Two Handled Cleaver?

    I saw a photo of a chef using a meat cleaver that had a blunt, wide metal bar on the back of it near the top of the cleaver. Presumably this is for leverage with the other hand. It kind of looks...
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    20
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    767

    I have one of the Sakai left handed deba from...

    I have one of the Sakai left handed deba from Blueway that they sell on ebay. The grind was really uneven, took me a couple of hours to fix it. It has an Akebono (lacquer) finish on the handle. ...
  23. Straightening Wavy Shinogi Line on Usuba

    Does anyone have any tips for correcting a wavy blade road on Usuba? I tried focusing on the high spots and got it back close to true but I couldn't seem to get that clean, straight shinogi line...
  24. For me the basting part of pan searing does two...

    For me the basting part of pan searing does two things. Firstly it allows you to slow down and even out the cooking process. We start the cooking over high heat to create that great maillard...
  25. I use a ripe tomato. If the edge bites under...

    I use a ripe tomato. If the edge bites under gentle pressure all the way from heel to tip you're good. I used to do the arm hair thing but my right arm has been basically shaved bald from testing. ...
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