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Type: Posts; User: Soesje

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  1. Replies
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    3,144

    yep PDF version please!!! +1

    yep PDF version please!!! +1
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    sharpening for lefties?

    We all know that there is always the safe 50/50 % sharpening.
    What if you want even better performance and are a leftie.
    What are my options? I work as a pro so need sharp knifies...
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    401

    benuser, that was a bit too much info. aka, I...

    benuser, that was a bit too much info.
    aka, I have never done those things. just learned sharpening beginning this year and have a 800 2000 and 5000 stone.
    still so much to learn....
    since you're...
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    received my K-sabs carbone, now what?

    Today I received my K-Sabatiers carbone (12 inch chef and a filet knife) sent fedex from france.
    WOW that is not even 48 hours after I ordered....
    But ok.
    The 12 inch is still a bit scary (it IS...
  5. thanks for all suggestions. I've indeed decided...

    thanks for all suggestions.
    I've indeed decided to go for a german make, probably going to be a wusthof 12 inch which is a hefty knife weighing over a pound.... will serve me well.
  6. GGGG I did not mean that I needed to crack...

    GGGG I did not mean that I needed to crack lobsters for HOURS (thank goodness no!) just that it should be able to take rough tasks like that.
    a crate of lobsters at a time, is in this case, less...
  7. hmm I need an extra knife for my work in pro environment.

    as happy as I am with my carbon knife, which has extreme hardness but is not suitable for heavy jobs.
    so no frozen stuff, lobsters etc.
    as most knives at my work(not mine) are not sharp enough I'd...
  8. Thread: De Buyer Pans

    by Soesje
    Replies
    247
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    25,260

    OUCH. de buyer ain't cheap but maybe its because...

    OUCH. de buyer ain't cheap but maybe its because its imported in USA?? I'd stick to carbon de buyer instead. good enough.
    I am surprised though because the prima matera is not exactly new. been for...
  9. thanks for all the suggestions, guys. I do...

    thanks for all the suggestions, guys.
    I do already keep it clean and dry.
    supposed that after six weeks there would be a patina and the vegs won't discolor as much.
    not that iron oxides are...
  10. blue paper steel (carbon) in pro environment

    since two months I enjoy my blue paper steel (grade 2) in the pro environment where I work as line cook.
    disadvantage is having it to keep dry, to avoid rust spots.
    what I have noticed is that the...
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    interesting lists I have seen and no one...

    interesting lists I have seen and no one mentioned Gordon Ramsay.
    I find his professional aimed type books really inspiring (work in a restaurant kitchen and do a lot at home), well explained.
    have...
  12. Thread: Hiya

    by Soesje
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    562

    welcome !

    welcome !
  13. Replies
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    mmm yeah its always nice to meet some fellow...

    mmm yeah its always nice to meet some fellow europeans.
    so any sources for knives etc in our continent......not to have to handle the high customs fees.
    I order mine from a dutch webshop currently...
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    Hi from Netherlands

    Hi all,

    Dived into here thanks to another board member, when we were talking knives elsewhere.
    Recently got into japanese knives because of my job, am a culinary student (exams soon) who works as...
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