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Type: Posts; User: Geo87

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  1. Replies
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    Waw... If this thread has a prize that would win....

    Waw... If this thread has a prize that would win. That is damn weird!
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    sharpening on a new 6K stone.

    Also if you use too much pressure on your finishing stone that would round your edge. If your knife does not dig into the tomato straight away you've rounded the edge. If it digs in straight away...
  3. Thread: Kitchen Slang

    by Geo87
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    Yeah I've had fire also. Except it was more like...

    Yeah I've had fire also. Except it was more like fire on tables 16, 20, 13, 2 & 3.... There was 5 mins on each fire also lol (5 mins till food was completely plated)
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    Will you be swinging by brisbane ? Guys: this...

    Will you be swinging by brisbane ?

    Guys: this thread is making me jealous!! If I could I would road trip down. Damn family / work commitments getting in the way of a knife nut gathering ;)
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    Answer: yes... and when this stops working so...

    Answer: yes... and when this stops working so well use a full progression.
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    definitely get a 240. Some 210's don't have...

    definitely get a 240. Some 210's don't have enough height at the heel to be an all round gyuto IMO. Plus lasers seem to handle smaller than they are probably due to typically running shorter on the...
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    Norton Coarse India as coarse stone?

    As far as I'm aware most people here don't like oil stones as in general they cut slower than waterstones and have a different feel when sharpening. Japanese stones for Japanese knives just...
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    This sounds like a great time to buy a new...

    This sounds like a great time to buy a new knife...
    By the time you've lost that much height surely your knuckle clearance is crap now anyway
  9. Thread: Green vegetables

    by Geo87
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    Brussel sprouts are amazing. Too bad most people...

    Brussel sprouts are amazing. Too bad most people have horrible memories of boiled to death under seasoned veg that scares them away.

    Cut them in half and caramelise them in some kind of delicious...
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    Welcome mate!

    Welcome mate!
  11. For me it's about the nimble profile. If you...

    For me it's about the nimble profile. If you break down a chicken properly with a petty you should cut around/ along bones and you only ever go through joints/ cartilage . I find the petty profile...
  12. looking for a smaller (or not)second knife! (carbon this time)

    As you say you break down a lot of chicken I would get a 150 petty as your second knife not a nakiri or Chinese cleaver . There's really not a lot you can't do with a gyuto and a petty they cover...
  13. Thread: What is sharp?

    by Geo87
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    Not sure the three finger test is great for...

    Not sure the three finger test is great for everyone . I play guitar and do a fair bit of manual labor, woodworking and renovating in my spare time. Not to mention cooking for a living. In a...
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    Aaamax: what about sayas though? Rancid oil in a...

    Aaamax: what about sayas though? Rancid oil in a saya sounds kinda unhygienic and smelly?
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    It depends on the steel and as you said the...

    It depends on the steel and as you said the environment. If you look after your knives and keep them dry then you only need to oil your knives if you don't use them often.
    If you use them every...
  16. Thread: Golden egg?

    by Geo87
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    1,061

    More like eggotarian ;)

    More like eggotarian ;)
  17. Thread: Golden egg?

    by Geo87
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    You can Achieve an entirely cooked white with a...

    You can Achieve an entirely cooked white with a raw yolk without sous vide... The point of cooking an egg sous vide for me is that you can achieve a different texture.
    Exactly why i think it would...
  18. Thread: Golden egg?

    by Geo87
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    I think a sous vide golden egg would be pretty...

    I think a sous vide golden egg would be pretty darn impressive. Can't imagine why it wouldn't work out good. Would leave the customers guessing lol
  19. Thread: Steering

    by Geo87
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    Also think about the grind behind the edge in...

    Also think about the grind behind the edge in terms of food release. a lot of knives are designed to release food on the right hand side. it's common to have a flat grind on the left hand side and a...
  20. Thread: What is sharp?

    by Geo87
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    What is sharp?

    Defining sharp is tricky. A saw cuts wood well but an onion terribly. A chef knife cuts a onion well but wood terribly... Both would be considered sharp . Therefor I think a sharp knife is something...
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    Can you not use eBay. Com instead of the uk eBay?...

    Can you not use eBay. Com instead of the uk eBay?

    For instance if I use eBay.com.au and search for vintage chef knife I won't get many. If I go to eBay.com I'll get about 1000. And my eBay log in...
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    Looks great! What kind of Sab is that? Much nicer...

    Looks great! What kind of Sab is that? Much nicer than the standard handles
  23. Hmmm... I may have to brunoise all of the onions...

    Hmmm... I may have to brunoise all of the onions we have at work tomorrow to experiment, I just don't know how I'll explain a giant bucket of brunoise onions. ;)

    Johnny your technique looks and...
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    Yup another +1...when friends ask me to sharpen...

    Yup another +1...when friends ask me to sharpen their cheaper knives with non existent edges I set the new bevels on a diamond plate to save my stones then use regular progression but leaving a...
  25. Does it really matter if you do the horizontal...

    Does it really matter if you do the horizontal cuts first or second? I've tried both and haven't noticed much difference.
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