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  1. Thread: Trust the Chef?

    by JDA_NC
    Replies
    21
    Views
    811

    I think there's a balance to strike. If you're...

    I think there's a balance to strike.

    If you're running a destination, chef-driven restaurant with accolades then sure, you can get away with saying that this is the menu you're going to receive...
  2. Replies
    16
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    865

    If you grip up on a petty like you would a gyuto,...

    If you grip up on a petty like you would a gyuto, yeah, I can see your point.

    Any complaints about knuckle clearance are easily fixed with technique. Looser grip, finger on the spine and the food...
  3. Replies
    25
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    598

    Yeah. Perspective is always good. I don't...

    Yeah.

    Perspective is always good. I don't pretend that I'm changing the world or having some important impact on the environment. I do it because it's fun to me and gives me joy. There are a lot...
  4. Thread: Knife skills

    by JDA_NC
    Replies
    23
    Views
    838

    I think this is a good video: ...

    I think this is a good video:


    https://www.youtube.com/watch?v=HaEYZZapaTs

    As far as body, hand & food (on board) position. Being relaxed and having rhythm. Using light pressure.

    Jacques...
  5. Replies
    28
    Views
    1,049

    You chipped the knife on your hand?! That's a...

    You chipped the knife on your hand?!

    That's a tough break man. Working is not going to be fun for you until that sucker heals up. Best of luck.
  6. Replies
    17
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    634

    I got a kick out of the sense of time bit... when...

    I got a kick out of the sense of time bit... when you're in the zone and everything is running like a well oiled machine you are always surprised when that last turn happens. It just flies by. When...
  7. Replies
    15
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    480

    Nice lookin food for a heathen :D

    Nice lookin food for a heathen :D
  8. How is the flex on the KS?

    How is the flex on the KS?
  9. Thread: Badge of honor

    by JDA_NC
    Replies
    25
    Views
    753

    Hot damn. This thread needs a NSFW tag... or...

    Hot damn. This thread needs a NSFW tag... or something. I was not prepared for that.
  10. Replies
    8
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    383

    A mandoline is just slightly more and comes with...

    A mandoline is just slightly more and comes with julienne attachments. $23 and it's what you'll see in most restaurant kitchens.
    ...
  11. Replies
    34
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    839

    At home I would do a patty if I was going the...

    At home I would do a patty if I was going the fried route. Easier to fry in a pan. Put a fried egg on top of it and make a sauce for it if you'd want (creole mustard, cane syrup/molasses, and vinegar...
  12. Man. Missed this one. Thanks for doing this! ...

    Man. Missed this one. Thanks for doing this!

    The Japanese 'Cutting' technique book looks awesome. It was interesting to hear about some of the approaches to breaking down different fish in Japan....
  13. Replies
    7
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    465

    When I worked at a (very) high volume barbecue...

    When I worked at a (very) high volume barbecue place this is what was used in the kitchen. Inexpensive and compact. Not super fast reading or hyper-durable, but it gets the job done and I've never...
  14. I don't agree with this at all. Kind of a strange...

    I don't agree with this at all. Kind of a strange statement.

    I own multiple stones in each coarse/med/fine grit range and they all differ in feel, speed, behavior, & resulting edge.

    I'd say...
  15. I think what makes a stone 'best' is a very...

    I think what makes a stone 'best' is a very subjective thing. The Rika is a good starting point to figuring out what you like - it's inexpensive, it feels great, cuts fast, & leaves a really nice,...
  16. I'm not trying to be rude here, but having used 4...

    I'm not trying to be rude here, but having used 4 of those other brands that you mentioned - if you're going to be spending equal or even less than you did for a MAC or Global, you're not really...
  17. A discussion on asymmetry would be much...

    A discussion on asymmetry would be much appreciated! Especially if you could talk about asymmetric bevels in relation to asymmetric grinds... I find that can sometimes be confusing, especially from a...
  18. Thread: Hiromoto stops

    by JDA_NC
    Replies
    53
    Views
    3,731

    It's definitely pronounced. I don't know if...

    It's definitely pronounced.

    I don't know if I'd say they're too asymmetric, it's treated me pretty well, but if I had to do it again as a lefty, I would get something different. Food release is...
  19. I've owned a Sakai Takayuki Damascus Wa-Gyuto...

    I've owned a Sakai Takayuki Damascus Wa-Gyuto 210mm.

    It felt very... plastic. Not just the handle but the cladding & even the core steel itself. I was extremely disappointed and returned it.

    I...
  20. Replies
    8
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    429

    Do you like hard stones? And how important is...

    Do you like hard stones? And how important is feedback to you?

    I have both a Shapton GS 1k & 4k. AFAIK, there's only the 4k & 6k so those are your options for that grit range.

    I actually like...
  21. I've only scanned through it, not cooked anything...

    I've only scanned through it, not cooked anything from it, but Plenty is a nice option.

    http://www.amazon.com/Plenty-Vibrant-Vegetable-Recipes-Ottolenghi/dp/1452101248

    River Cottage Veg might...
  22. Replies
    7
    Views
    517

    I'm with you about preferring softer stones &...

    I'm with you about preferring softer stones & toothy edges (and keeping an eye out for the next sale! :D).

    That's surprising to hear the synthetic Red Aoto is so soft. Especially with your...
  23. Replies
    7
    Views
    517

    It's my favorite mid-grit stone. I love it. ...

    It's my favorite mid-grit stone. I love it.

    It's kind of a tricky stone in that I was originally sort of unhappy with it. It takes a little work to really come out into its own. It's fairly crusty...
  24. Replies
    16
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    811

    I've seen your Instagram. You probably have more...

    I've seen your Instagram. You probably have more than most of us combined :D Can't say I'm not jealous...

    I'm still slowly working towards bringing my edges to that next level, but one thing that...
  25. Replies
    16
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    811

    I think it all comes down to technique and...

    I think it all comes down to technique and practice.

    I'd love to hear some of the more experienced (and professional) sharpeners here chime in on the subject.

    Nice stones will certainly make it...
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