Quantcast
Search Results - Kitchen Knife Forums

Search:

Type: Posts; User: Dusty

Page 1 of 20 1 2 3 4

Search: Search took 0.03 seconds.

  1. Replies
    19
    Views
    812

    My wife loves her JCK/Hattori forum knife. ...

    My wife loves her JCK/Hattori forum knife. Vg-10, but not chippy, holds an edge for a good amount of time and the F+F is superb so she'll think its pretty special.
  2. Replies
    101
    Views
    8,285

    I'm in for one. I would prefer bosterless wooden...

    I'm in for one. I would prefer bosterless wooden handle, but its not a dealbreaker.
  3. Replies
    37
    Views
    1,819

    I've always stood. Perhaps I shall try this...

    I've always stood. Perhaps I shall try this recumbent sharpening.
  4. Replies
    44
    Views
    1,266

    Congrats Tom. Enjoy these first few really hard...

    Congrats Tom. Enjoy these first few really hard months.:happymug:
  5. Replies
    14
    Views
    332

    Welcome Luke.

    Welcome Luke.
  6. Replies
    39
    Views
    1,453

    Heck yes.

    Heck yes.
  7. Replies
    461
    Views
    37,037

    Gee, I sure do wonder what's happening with this...

    Gee, I sure do wonder what's happening with this knife now!

    :crossfingers:

    (... ...that should do it.)
  8. Thread: stone brands

    by Dusty
    Replies
    38
    Views
    1,453

    Rami, I have done the sharpening class with at...

    Rami,
    I have done the sharpening class with at Chefs Armoury, albeit about five years ago. It was a great intro to sharpening japanese knives and definitely worthwhile doing. I've also bought a...
  9. Thread: Misono or Nenox

    by Dusty
    Replies
    24
    Views
    1,952

    Both Nenox and Misono are generally not regarded...

    Both Nenox and Misono are generally not regarded as brands that are very high value for money, but both companies make very good knives. Out of those two I would probably choose Misono UX10, with...
  10. Replies
    14
    Views
    710

    For small stuff Huw, I like to use a solid...

    For small stuff Huw, I like to use a solid stainless steel espresso coffee tamper. Nice and gentle, yet heavy for its size, with heaps of control. I used it just today for some rabbit fillets. ...
  11. Replies
    21
    Views
    676

    Welcome mate!

    Welcome mate!
  12. Replies
    5
    Views
    262

    My wife is vegetarian, so I have quite the...

    My wife is vegetarian, so I have quite the library of vegetarian cookbooks, my two favourites are both quite new 'The Vegetarian Option' by Simon Hopkinson, an English chef is a great book for people...
  13. Replies
    20
    Views
    1,056

    Welcome mate, nice to have another Victorian on...

    Welcome mate, nice to have another Victorian on the board.
  14. Replies
    219
    Views
    6,948

    I'm in! Thank you!

    I'm in! Thank you!
  15. Replies
    18
    Views
    410

    Welcome mate.

    Welcome mate.
  16. Thread: Lacking tools

    by Dusty
    Replies
    9
    Views
    817

    I went through that last year, first job in a...

    I went through that last year, first job in a big hotel after years in kind of full on fine dining restaurants. And I completely feel your pain. I got a written warning for calling a dish hand a...
  17. Replies
    66
    Views
    6,379

    My nearly twenty year old mundial carving fork. I...

    My nearly twenty year old mundial carving fork. I did a trade school cookery subject as a high school elective, and this is the only piece of kit I still have from it. Rosewood handle (that I'll...
  18. Thread: Kitchen Slang

    by Dusty
    Replies
    72
    Views
    5,036

    "**** and Balls!'' - sir, please move so I can...

    "**** and Balls!'' - sir, please move so I can get into the fridge you're standing in front of.
    "Big dick" - sir
    "Calaminkya" - Calamari
    "Goat turd" - goat's milk curd
    "Mixy - or Mixamitosis" -...
  19. Replies
    12
    Views
    1,243

    I have both those stones and do jump from the 800...

    I have both those stones and do jump from the 800 to the takashima, but only when I want an edge that is only slightly more refined than the 800 grit edge.

    I use this progression for honesuki and...
  20. Replies
    14
    Views
    1,044

    Its the line caused by the differential hardening...

    Its the line caused by the differential hardening of a honyaki blade. Toward the spine a section of the knife will be coated in clay as to not be hardened as much as the edge steel, no to be...
  21. Blue steel is definitely a carbon steel, and will...

    Blue steel is definitely a carbon steel, and will rust if neglected.

    When you first start getting interested in Japanese knives - and high end cutlery in general, I think that it is very easy to...
  22. Replies
    6
    Views
    510

    Great value knives that punch above their weight.

    Great value knives that punch above their weight.
  23. Thread: merry christmas

    by Dusty
    Replies
    19
    Views
    491

    Merry Christmas KKF.

    Merry Christmas KKF.
  24. Replies
    24
    Views
    944

    I see no reason why not, though it would be hard...

    I see no reason why not, though it would be hard not to squish the bread too much and squeeze out the custard.
  25. Replies
    24
    Views
    944

    This thread inspired me to have a monte Christo...

    This thread inspired me to have a monte Christo for late night dinner last night.
Results 1 to 25 of 500
Page 1 of 20 1 2 3 4