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Type: Posts; User: chefjohnboyardee

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  1. Replies
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    956

    Yes, rinse, pat try to squeeze out the water....

    Yes, rinse, pat try to squeeze out the water. Copious amount of bacon fat or butter and don't forget the salt!
  2. Sticky: CAN'T WAIT FOR MINE! :D Ok, got it out of my...

    CAN'T WAIT FOR MINE! :D

    Ok, got it out of my system for the day...
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    1,232

    Nicely done.

    Nicely done.
  4. Replies
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    2,007

    My ITK 240 is hoot to use. I've had it for two...

    My ITK 240 is hoot to use. I've had it for two years. It is sharp, cuts what I need it to and the patina is soft and doesn't discolor food. I've done a lot of experimenting with said knife. It is now...
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    5,302

    One must be bit by a blade to know to own it.

    One must be bit by a blade to know to own it.
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    295

    Just went from Dansko Bullhides to Moza Forza's....

    Just went from Dansko Bullhides to Moza Forza's. I got a great price on the Mozas. I do need to get another pair to rotate between the two. I've only had them for three months but I wore out the last...
  7. Replies
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    4,421

    My work knife is either a 240 Richmond Laser in...

    My work knife is either a 240 Richmond Laser in AEB-L or a 8" Sab with the 3 piece blade/bolster/tang. If I'm going to be going through bones I have a 9" Mercer Genesis from culinary school and could...
  8. Very very nice!

    Very very nice!
  9. Replies
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    748

    Very nice!

    Very nice!
  10. Replies
    40
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    1,632

    I'll add what others said, you may be overcooking...

    I'll add what others said, you may be overcooking it. Other than that, good stuff.

    Now I need to track down some oxtails...
  11. Replies
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    Ads are everywhere in the app :(

    Ads are everywhere in the app :(
  12. Replies
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    496

    Why hello there!

    Why hello there!
  13. Replies
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    438

    Shinies! Welcome aboard.

    Shinies! Welcome aboard.
  14. Replies
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    1,383

    I may catch gruff but I like my ChefWorks Ken...

    I may catch gruff but I like my ChefWorks Ken Onion filet knife. G10 scales and I believe the steel is 440. I like the shape of the blade best. If you watch woot.com they have their own line without...
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    666

    That big block looks nice! The dog is handsome...

    That big block looks nice! The dog is handsome too! :D
  16. Replies
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    1,413

    The really clean ones have been going for over...

    The really clean ones have been going for over 100. I've been watching but not bidding.
  17. Replies
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    492

    and you have fat for a roux!

    and you have fat for a roux!
  18. Replies
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    468

    Thanks Dave. Book is on its way.

    Thanks Dave. Book is on its way.
  19. Replies
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    1,345

    Very nice!

    Very nice!
  20. It isn't as bad as some of them! Have you...

    It isn't as bad as some of them!

    Have you used it?
  21. I need blanks and belts. Then I can get more...

    I need blanks and belts. Then I can get more burls. :)
  22. Replies
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    468

    Recommended reading?

    Are there any recommended books to pick up for knife making? I know I reference a couple text books when curing meats sometimes go as far back as my stock recipes to tweak a ratio or try to get a...
  23. Replies
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    754

    Thanks y'all

    Thanks y'all
  24. Replies
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    I'm in. Very nice.

    I'm in.

    Very nice.
  25. Replies
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    New to forum or else I would toss my hat in as a...

    New to forum or else I would toss my hat in as a pro cook. The espresso looks amazing!
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