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Type: Posts; User: Salty dog

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  1. Where to start? I wouldn't generalize. Most...

    Where to start?

    I wouldn't generalize. Most of the makers I've used, both foreign and domestic have specific characteristics. If you're familiar with those characteristics you can choose a knife...
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    Back in the day I worked for a prime rib chain. I...

    Back in the day I worked for a prime rib chain. I opened a new location with several trainers from other stores. One was Larry. Great all around server but what was most impressive was that he could...
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    I worked with Marty 20 years ago. He's still...

    I worked with Marty 20 years ago. He's still Chefing to.

    Our mentor wouldn't do substitutions.
  4. Thread: Oops

    by Salty dog
    Replies
    28
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    1,103

    Hey, I'm a bachelor. That's the beauty.

    Hey, I'm a bachelor.

    That's the beauty.
  5. Thread: Oops

    by Salty dog
    Replies
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    1,103

    Left it in the sink with the common folk. I...

    Left it in the sink with the common folk.

    I think that one is the white honyaki.

    Still got a little edge goin on there.
  6. Thread: Oops

    by Salty dog
    Replies
    28
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    1,103

    Oops

    The horror, the horror.

    http://i49.photobucket.com/albums/f296/sebcat/mzrust_zpsdfcbfe17.jpg
  7. There are a ton of knife skills videos out there...

    There are a ton of knife skills videos out there by "the nerd elite". You know, the DBs that bash your videos online for not having clean enough finger nails. Watch those, then watch someone who...
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    I look forward to using it every Thanksgiving,...

    I look forward to using it every Thanksgiving, Easter and Christmas. A tradition since 1978. The "knife" itself is vintage 60s.
    I used to bring a fancy knife but it wasn't the same. In the great...
  9. Thread: New Uniform

    by Salty dog
    Replies
    4
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    283

    New Uniform

    http://i1036.photobucket.com/albums/a442/Saltys_knives/1chef.jpg

    http://i1036.photobucket.com/albums/a442/Saltys_knives/2chef.jpg
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    Having so many 240 gyutos it's interesting which...

  11. "My restaurant has been running at a higher food...

    "My restaurant has been running at a higher food cost then we'd like but we couldn't figure out quite why since our plate costs were very much in range."

    So essentially your plate costs weren't...
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    Pardon the pronunciations.

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    As in all professions, just because you do...

    As in all professions, just because you do something doesn't make you special. What makes you special is what you do with it.

    I know a lot of DB cooks.
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    Yep. The prime rib slayer.

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    Photo of Knives

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    A friend of mine was just hired by a Cruise Co....

    A friend of mine was just hired by a Cruise Co. His first deployment was Hawai. The ship is there now.

    The thought of sitting on a ship riding out a hurricane scares the crap out of me.
  17. Thread: Pickles

    by Salty dog
    Replies
    19
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    727

    I chilled it for the sliced pickles. I used...

    I chilled it for the sliced pickles.

    I used different ratios depending on the pickle. The big fat dills was 2 qts water, 2 qts vinegar, 1.5 cups sugar, 1/2 cup salt. Then add flavor.
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    For the most part that is very true. Especially...

    For the most part that is very true. Especially the last part.
  19. Thread: Pickles

    by Salty dog
    Replies
    19
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    727

    Pickles

    Two farmers dropped by. It's pickle time.
    (Not the raspberries)

    http://i49.photobucket.com/albums/f296/sebcat/10506554_10152341644192832_6381783209528155462_o_zps74c484ed.jpg
    ...
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    Will you be able to buy this knife 10 years from...

    Will you be able to buy this knife 10 years from now?
    If so, will it be the same quality?

    http://shoei-do.net/index.php?main_page=product_info&products_id=677
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    A full set of Hattori KDs.

    A full set of Hattori KDs.
  22. and from the parts that I read it is very much...

    and from the parts that I read it is very much appreciated.
  23. Funny, I was considering writing a similar post....

    Funny, I was considering writing a similar post. After seeing how long this one is I'm glad I didn't.

    Long story short:

    I've learned to like good stainless.
    I don't use yanagis much anymore....
  24. Thread: The Edge(er)

    by Salty dog
    Replies
    9
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    600

    The Edge(er)

    I bought a damascus knife on the internet. Pakistan I think. I've owned if for awhile. Couldn't really find anything it was good at. Until yesterday.


    http://youtu.be/6NmBXiF_ryM
  25. That's what I did with my autographed Les Paul.

    That's what I did with my autographed Les Paul.
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