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  1. Replies
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    I took a chef's advice and sliced 10 lbs of...

    I took a chef's advice and sliced 10 lbs of onions into 1/8" ribbons with my new Shig, making sure to contact the full blade with the onions as it sliced. Don't dilly dally, do it fast and steadily...
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    Basically, what are the virtues of going 600 vs...

    Basically, what are the virtues of going 600 vs 1200?
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    Recomended Atoma Combo. 140+ ???

    I'm planning on getting an Atoma 140 for stone flattening and serious repairs. It's tempting to get the stick-on pad and apply that to the back of another Atoma plate.

    For folks that have used...
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    I only make jokes because I have no idea. I was...

    I only make jokes because I have no idea. I was trusting the peanut gallery to chime in with real suggestions, though I believe there are numerous threads discussing the matter. What I recall is...
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    Just sayin', the OP cleared off after 3 posts on...

    Just sayin', the OP cleared off after 3 posts on the first page. Hopefully he wasn't scared away. That certainly wasn't the goal of everyone giving him sharpening advice. That said, there are some...
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    I think you need to hold it out of an airplane...

    I think you need to hold it out of an airplane and rub it against some clouds. They act as a very fine natural abrasive due to the microscopic ice crystals in them. You can bring out different...
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    Okay, crew. You can both sharpen knives. Now...

    Okay, crew. You can both sharpen knives. Now quit bickering. You can only truly tell whose is bigge... I mean sharper by comparing them in person. The Internet is surely no place for such disputes....
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    That sounds like a sensible limitation, gotta...

    That sounds like a sensible limitation, gotta work with what's available. It's clearly better than having dull stainless knives. I think we can all agree that caring for our tools, regardless of...
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    Just to chime in here, I think two salient points...

    Just to chime in here, I think two salient points can be made that satisfy everybody.

    LKH9 is relatively new here, barely 3 months in (so don't feel like a long-time senior member is picking on...
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    Dave Arnold at Cooking Issues advocates for...

    Dave Arnold at Cooking Issues advocates for polishing the surface of new cast iron. Not only does it smooth the surface, it opens the pore structure, giving the seasoning more texture to latch on to....
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    I had a friend in DC whose house was broken into....

    I had a friend in DC whose house was broken into. The thief stole 4 laptops and..... the Brita filter attached to the faucet. The cop actually laughed out loud when she listed the 5 things that...
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    :D

    :D
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    Awesome tip, Dave. I just tried the process on my...

    Awesome tip, Dave. I just tried the process on my Rader. Got it smoking hot and dipped in flax oil a few times. Can't wait to see how the new seasoning reduces stiction!
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    That, I'm afraid, was tongue-in-cheek. When...

    That, I'm afraid, was tongue-in-cheek.

    When checking for edge uniformity with paper, I notice single bevels give a more curved slice, like a 1/4" difference between the line I started cutting...
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    Yup, in that the ultimate test is still: cut what...

    Yup, in that the ultimate test is still: cut what you want to cut, and see if it cuts it like you want it to cut it.

    Paper and whatnot still help me find inconsistencies in the edge, but you need...
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    Looking forward to my new little friend, Del!

    Looking forward to my new little friend, Del!
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    Looking into making black/fermented garlic a few...

    Looking into making black/fermented garlic a few months ago, I got the sense that black garlic didn't make sense for me to make. It takes a long time with controlled humidity and temperature, which...
  18. Thread: Moving Shop

    by nerologic
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    Now is a good time to start writing a book....

    Now is a good time to start writing a book. "Sharpest Tool in the Shed: The high and low spots of a master blade sharpener by Dave Martell"

    Or "The Knife Whisperer: My life on the cutting edge of...
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    I made that before. It is pretty nice as well,...

    I made that before. It is pretty nice as well, and very unique. You need to put the egg in an inner vessel in the pressure cooker, like a ramekin, and raise it slightly off the bottom of the pot. I...
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    Pressure Cooked Hard Boiled Eggs...

    Same white texture as a regular hard boil, yolk is more moist and not at all granular/crumbly. And where I say "nutty" others said "brown with some extra umami". I've been doing a dozen and keeping...
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    If you cook them in the PC for 45 mins - 1 hr,...

    If you cook them in the PC for 45 mins - 1 hr, the white start to brown and taste deliciously nutty, and the yolk is still creamy. I hate hard boiled eggs, but these are heaven. Some call them...
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    BOOM. Now that's a recommendation. Thanks Son.

    BOOM. Now that's a recommendation. Thanks Son.
  23. Thread: Moving Shop

    by nerologic
    Replies
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    9,326

    He mentioned to me that the cost of moving shop...

    He mentioned to me that the cost of moving shop gear puts too much of a dent into the bit of extra productivity that a temporary spot affords. Makes sense. Even free help ain't free in this world!
  24. Thread: Moving Shop

    by nerologic
    Replies
    129
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    9,326

    Dave, Could you PM me with the size and...

    Dave,

    Could you PM me with the size and services you need in a shop? I don't want to raise any false hopes too early, but my family an attached shop 30 mins from Fleetwood, PA. It's been out of...
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    You'll only be able to center knives directly...

    You'll only be able to center knives directly over the magnets that way. The metal bar helps make the entire surface usable, though there is still a greater tendency to pull toward the magnet. ...
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