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  1. Thread: Thank you

    by Zwiefel
    Replies
    11
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    225

    Welcome to the entrance of the rabbit...

    Welcome to the entrance of the rabbit hole....focus on the light!

    Congratulations!

    Pics of the knives and their first meal are customary :)
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    529

    Thanks guys!

    Thanks guys!
  3. Replies
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    529

    Can you elaborate a bit on "air hardening?" (I'm...

    Can you elaborate a bit on "air hardening?" (I'm following the links, so if it's in there, I'll share it back when I get done reading.)
  4. Thread: Help!

    by Zwiefel
    Replies
    13
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    183

    :plus1:

    :plus1:
  5. Replies
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    635

    I'd look at Don Nguyen: Low production, changed...

    I'd look at Don Nguyen: Low production, changed his maker's mark (which strongly dates the knives with the first mark), amazing quality, highly distinct style (slightly less since he stopped doing...
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    131

    I really can't add much to the rather educated...

    I really can't add much to the rather educated responses you already have except to say that it would be wise to re-bag in a material know to be safe for this type of application...no telling what's...
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    23
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    350

    My best experiences with Boudin have been at...

    My best experiences with Boudin have been at crawfish boils...split it into multiple batches, and interleave with boiling crawfish, potatoes and corn. Your water volume should be determined by the...
  8. Replies
    670
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    68,627

    Totally appropriate content for this thread! If...

    Totally appropriate content for this thread! If you look on the side of his cart, you can see he has a whole menu of shapes he makes.
  9. Thread: Help!

    by Zwiefel
    Replies
    13
    Views
    183

    HAHAHAHA......Why can't I post an item for sale...

    HAHAHAHA......Why can't I post an item for sale in the BST?
  10. Thread: Help!

    by Zwiefel
    Replies
    13
    Views
    183

    Ditto, and I keep getting asked some kind of...

    Ditto, and I keep getting asked some kind of verification question in order to make a post ("What country borders the US to the north?")
  11. I did it both ways and it works fine...mostly. I...

    I did it both ways and it works fine...mostly. I have had bag leak a couple of times and dirty the water bath...as well as dilute the marinade (not sure what word to use there, not really as marinade...
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    Congratulations! Hope you guys have another 37!

    Congratulations! Hope you guys have another 37!
  13. Replies
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    377

    INFO POST that looks like member harassment/intimidation to...

    that looks like member harassment/intimidation to me, reported.
    </humor>

    Thanks for all the welcomes and well wishings!
  14. Replies
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    366

    Oops, that should have been Kanto-style nakiri.

    Oops, that should have been Kanto-style nakiri.
  15. Replies
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    366

    IIRC, a Nakuru is a double-bevel version of the...

    IIRC, a Nakuru is a double-bevel version of the usuba. However, the kamagata style usuba is more common and the Kanto style seems nearly universal.
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    Well-seasoned you say? Search the forum for the...

    Well-seasoned you say? Search the forum for the method with flaxseed oil. Amazing quality of seasoning from that process.
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    254

    NOTE: if a magnet sticks it WILL work...but just...

    NOTE: if a magnet sticks it WILL work...but just b/c a magnet doesn't stick doesn't guarantee it won't work. I have no idea why, so I can't answer any follow-up questions...just something I've...
  18. Replies
    10
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    288

    try it with coconut rum (Blue Chair Bay is my...

    try it with coconut rum (Blue Chair Bay is my preference)....have yet to find someone who didn't like it.
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    254

    Yup, induction is the way to go: ...

    Yup, induction is the way to go:

    http://www.amazon.com/1800-Watt-Portable-Induction-Countertop-8100MC/dp/B0045QEPYM/ref=sr_1_1?ie=UTF8&qid=1406230769&sr=8-1&keywords=induction+burner

    Think I...
  20. Dave, you continue to be awesome.

    Dave, you continue to be awesome.
  21. This was also my first jKnife and I too have been...

    This was also my first jKnife and I too have been quite pleased with it. Eventually got a custom handle and matching saya made for it.
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    Yup....I keep a raw board and a cooked board...

    Yup....I keep a raw board and a cooked board (actually I use both side of my cooked board, one side for raw things that need to be cooked and the other for things that were already cooked).
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    Thanks everybody! Looks like she's going to go...

    Thanks everybody! Looks like she's going to go with the Epicurean for ease. She doesn't do a lot of meat cutting, so the damage should be minimal...besides, just means I'll get to sharpen sooner....
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    Excellent link. Thank again Jon!

    Excellent link. Thank again Jon!
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    694

    Congratulations BrainSausage! That's two of...

    Congratulations BrainSausage!

    That's two of our own in the media in a handful of days.
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