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
    67
    Views
    2,086

    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.
  2. Replies
    30
    Views
    1,051

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

    I've always stood. Perhaps I shall try this recumbent sharpening.
  3. Replies
    44
    Views
    799

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

    Congrats Tom. Enjoy these first few really hard months.:happymug:
  4. Replies
    13
    Views
    229

    Welcome Luke.

    Welcome Luke.
  5. Replies
    39
    Views
    1,111

    Heck yes.

    Heck yes.
  6. Replies
    461
    Views
    35,377

    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.)
  7. Thread: stone brands

    by Dusty
    Replies
    38
    Views
    1,244

    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...
  8. Thread: Misono or Nenox

    by Dusty
    Replies
    16
    Views
    921

    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...
  9. Replies
    14
    Views
    586

    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. ...
  10. Replies
    21
    Views
    553

    Welcome mate!

    Welcome mate!
  11. Replies
    5
    Views
    232

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

    Welcome mate, nice to have another Victorian on the board.
  13. Replies
    219
    Views
    6,371

    I'm in! Thank you!

    I'm in! Thank you!
  14. Replies
    18
    Views
    368

    Welcome mate.

    Welcome mate.
  15. Thread: Lacking tools

    by Dusty
    Replies
    9
    Views
    764

    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...
  16. Replies
    62
    Views
    5,427

    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...
  17. Thread: Kitchen Slang

    by Dusty
    Replies
    65
    Views
    3,563

    "**** 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" -...
  18. Replies
    12
    Views
    892

    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...
  19. Replies
    14
    Views
    952

    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...
  20. 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...
  21. Replies
    6
    Views
    456

    Great value knives that punch above their weight.

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

    by Dusty
    Replies
    19
    Views
    463

    Merry Christmas KKF.

    Merry Christmas KKF.
  23. Replies
    24
    Views
    861

    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.
  24. Replies
    24
    Views
    861

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

    This thread inspired me to have a monte Christo for late night dinner last night.
  25. Replies
    24
    Views
    861

    I like to use more of a royale batter. 10 eggs,...

    I like to use more of a royale batter. 10 eggs, 200ml cream, 50g muscavado sugar, a scraped vanilla bean, a touch of nutmeg, salt and booze. For booze, I like to use oloroso sherry or Marsala,...
Results 1 to 25 of 500
Page 1 of 20 1 2 3 4