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Type: Posts; User: JDA_NC

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  1. Replies
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    My MAC is definitely on life support. It's a suji...

    My MAC is definitely on life support. It's a suji these days and is not too far off from being a petty :laugh:

    I just can't let it go. There's no sensible reason to keep it in my kit or to...
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    I think it's kind of a weird move to be honest....

    I think it's kind of a weird move to be honest. There are just so many great Vietnamese options in the area, it's puzzling to me why they would go that route.

    That said, anyone I knew who spent...
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    Well, I'll give it a shot. It's been a year or so...

    Well, I'll give it a shot. It's been a year or so since I've been back so I'm sure the posters living there will give better advice than I can. I also spent Jazz Fest in a kitchen, so I don't know...
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    Where are you staying?

    Where are you staying?
  5. I feel a lot of high end restaurant cookbooks -...

    I feel a lot of high end restaurant cookbooks - like Alinea, EMP, Noma, and The Fat Duck cookbooks - have a limited use to home cooks. They're beautifully made and are filled with great information,...
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    First off, is anyone else sick and tired of this...

    First off, is anyone else sick and tired of this gender obsession in food media? It's getting ridiculous. I have nothing against working with female cooks or for female Chefs, but one of the things...
  7. Thread: Huws Food

    by JDA_NC
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    Chef your food looks killer!! I love your dishes....

    Chef your food looks killer!! I love your dishes.

    I really like this plate. The grilled nectarines, that suckling pig, the jus & dijon mustard. That's a home run for me. I've never had sorrel with...
  8. I would seriously consider getting a laser petty,...

    I would seriously consider getting a laser petty, and maybe even 180-210mm just because you already have some shorter ones. I have a 210mm Gesshin Ginga stainless and it cuts like an absolute dream....
  9. I agree with you in a lot of ways. If you're in...

    I agree with you in a lot of ways. If you're in the kitchen all the time it's a blessing to just have someone else cook for you. And I think if you work in restaurants you tend to be more...
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    These are a really interesting looking line of...

    These are a really interesting looking line of stones.

    Are you soaking it? If so -- or not--, how thirsty is it? How would you compare the speed and feel to a Gesshin 400 or JNS 300 if you've...
  11. Thread: Deburring issue

    by JDA_NC
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    527

    It seems like you have a good idea about what...

    It seems like you have a good idea about what you're doing.

    The most helpful thing for tenacious burrs that I've found is doing "horizontal" strokes on my final stone. I'll flip the burr a few...
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    You are right! My apologies. If anyone could...

    You are right! My apologies. If anyone could chime in with their experiences with the cheaper Sakai's I'd be interested in hearing it. It's hard to find (affordable) yanagibas as a lefty :laugh:
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    I'm a lefty too and will probably try a...

    I'm a lefty too and will probably try a single-bevel knife as my next purchase. The two most affordable options I've found (and both have good reviews from what I've read):

    Sakai Ichimonji from...
  14. Replies
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    Call me weird, but I think a scratched up knife...

    Call me weird, but I think a scratched up knife is a good thing. I don't see much a point of polishing out all the scratches with sandpaper etc if you're using your knives for work. They're going to...
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    I'd like to see this knife as well. That is a...

    I'd like to see this knife as well. That is a fair bit more than what I made in the entire last year income wise. I ain't mad though... good on him.
  16. Thread: stone brands

    by JDA_NC
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    1,244

    I really, really love my JNS 800 and I think it's...

    I really, really love my JNS 800 and I think it's possible to leave many knives on that grit and still have a great edge. But it needs to be soaked permanently IMO and is, at least in my experience,...
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    Strange. I don't wear jeans (period - in or out...

    Strange. I don't wear jeans (period - in or out of work) and much prefer chef pants, but the majority of chefs I've worked for, especially in high-end restaurants, all wore jeans in the kitchen.

    I...
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    To quote the Au Pied de Cochon cookbook: "......

    To quote the Au Pied de Cochon cookbook:

    "... The cooks do not wear uniforms. Cooks' uniforms are outdated, and haven't changed at all in two centuries. The simple act of putting on a uniform...
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    I feel as it's the same with knife skills. When I...

    I feel as it's the same with knife skills. When I first started using 'em I absolutely hated it - had some bad cuts to show for it too. But it's all about being steady, not scared, and using the...
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    Their site is a bit of a pain: ...

    Their site is a bit of a pain:

    http://www.rmurphyknives.com/store/Cooking_Knives_Chefs_Select-ss2.html
  21. It seems like the OP has made up their mind on...

    It seems like the OP has made up their mind on the subject, but just for further discussion....

    I love MAC knives. It was my first 'real' (J-)knife and it has seen more abuse than most will...
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    Woooooo boy... There are tons and tons of...

    Woooooo boy... There are tons and tons of beautiful knives from the high-end makers posted here (like the Rader & Billipp on this page) that I drool over, but Marko consistently has the cleanest,...
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    Treat others how you want to be treated (is what...

    Treat others how you want to be treated (is what I've always been taught). Your original e-mail's tone was probably the rudest of the entire exchange. Instead of explaining your issue with his...
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    Gesshin Ginga 270mm W#2 gyuto Richmond Artifex...

    Gesshin Ginga 270mm W#2 gyuto
    Richmond Artifex 270mm suji (I have a much nicer 270mm suji but I don't trust bringing it to my current gig)
    Hiromoto AS 240mm gyuto
    Gesshin Ginga 210mm stainless...
  25. Thread: Honestly

    by JDA_NC
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    Here's the other thing - we have been nominated...

    Here's the other thing - we have been nominated for national awards and constantly win 'Best in 'Cuisine'' locally plus generally get rave reviews across the board.

    What you have to consider is...
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