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Type: Posts; User: convis

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  1. Replies
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    ^ +1, i thin a bit and refinished pretty much...

    ^ +1, i thin a bit and refinished pretty much every other time. without, 3 minutes max, with, 15+ it all depends. i had recently thinned everything, and my whole kit needed a quick sharpening... 3...
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    935

    I highly recommend going the fermentation route....

    I highly recommend going the fermentation route. Much more complex
  3. Not to argue with the current terminology, I know...

    Not to argue with the current terminology, I know escoffier uses the term to denote cooking solely through basting.
  4. It seems unlikely to me. I had to do a week of...

    It seems unlikely to me. I had to do a week of recording one summer during college and I was around 8500, but I was engaged in some sort of physical activity about 6- 7 hours a day. If I remember...
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    I have one(lefty). As no chop said, the knife is...

    I have one(lefty). As no chop said, the knife is ground so thin that there isnt really any steering issues to be had because of how thin it is. However, the grind on the left side is pretty darn...
  6. Thread: kitchen pranks

    by convis
    Replies
    63
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    3,616

    Bacon stretcher, the first place I worked was a...

    Bacon stretcher, the first place I worked was a pub that had a lot of college kids work foh.
    All the restaurants in town were in on it, sending any gullible victim on a wild goose chase.
    I think...
  7. Replies
    18
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    1,445

    I use it jumping from a low grit on soft...

    I use it jumping from a low grit on soft stainless. Sometimes use it to clean up scratches after thinning on soft stainless.
    I don't like anything else about it.
  8. Replies
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    431

    Sometimes it seems to me that the dull as s##t...

    Sometimes it seems to me that the dull as s##t edge on those will fold over kinda feeling like a burr.(maybe im wrong about what that is.) i sharpen till i feel that, then bend it witha dowel,...
  9. I dont get it. why would you try and find things...

    I dont get it. why would you try and find things wrong with everything when you go out to eat. How the hell can you ever enjoy it?
  10. Replies
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    ^as he said.servers make more than us cooks. In...

    ^as he said.servers make more than us cooks. In high volume and/or high end, difference can be enormous.

    I rarely rarely leave less than 20 percent. I think people forget what is and what isnt in...
  11. Thread: Risotto

    by convis
    Replies
    28
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    1,270

    +1 to the carnaroli as opposed to arborio, I...

    +1 to the carnaroli as opposed to arborio,
    I especially like it in the restaurant; it doesnt overcook as easily.
    never had the opportunity to try vialone nano.
  12. Replies
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    When will this be occurring roughly? im still...

    When will this be occurring roughly? im still broke for the next 2 weeks, but after that definitely interested in 1.
  13. Replies
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    besides damaging bag and or knife, without sheath...

    besides damaging bag and or knife, without sheath is just asking for you to slice the s*** out of yourself,
    pulling a knife out and slip and youre running your hand right along one of those edges.
  14. Replies
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    776

    Fermenting is so much fun. my family has always...

    Fermenting is so much fun. my family has always done alot of preserving and some fermenting, but this past year we started to explore more. Its amazing the amount of new textures, flavors that...
  15. Replies
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    2,785

    This is the first year i have not had a garden in...

    This is the first year i have not had a garden in 7 years... moving sucks.
    The last 2 years my brother and i have slowly expanded to 2 plots.
    Usually grow a few kinds of carrots, some garlic and...
  16. Replies
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    970

    im a lefty too, i became a knife nut because of...

    im a lefty too,
    i became a knife nut because of it more or less. Searching for why my brand new japanese knife felt strange cutting. daves blog, here and now my spare cash is called knife money.
  17. Replies
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    6,089

    Yes. Soo many people dont understand this. If you...

    Yes. Soo many people dont understand this. If you find something boring, dull, inappreciable(object activity ect), you most likely don't understand it. Understanding of what is going on, of the story...
  18. He went with the mizuno. Thanks for the advice.

    He went with the mizuno. Thanks for the advice.
  19. that was my first suggestion, he says she picks...

    that was my first suggestion, he says she picks up a nakiri and or a petty. there usually an asai 210 and a misono ux10 210 on the rack at my brothers house, and shes never picked either. As much as...
  20. That is perfect, she has absurdly small hands.

    That is perfect, she has absurdly small hands.
  21. Good to know, Id pick the Mizuno too, but in the...

    Good to know, Id pick the Mizuno too, but in the end its his choice. When i saw the price it made me wish that i wanted a Santoku.
  22. buying advice, knife for brothers girlfriend

    I am helping my chef brother pick out a knife for his girlfriend for her birthday. He wants to buy her something that fits her knife preferences now; knowing what she likes, we've been looking at...
  23. Thread: making a saya ?

    by convis
    Replies
    11
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    1,259

    http://sayashi.com/project%20pages/shirasaya.htm...

    http://sayashi.com/project%20pages/shirasaya.htm

    I stumbled on this the other day,
    its for a sword not a knife, but interesting nonetheless
  24. Replies
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    I think it depends on the recipe, and the work...

    I think it depends on the recipe, and the work place. Most restaurants i have worked at have been independent or small ownership type places, varying greatly in style and quality of food. In all...
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    I love how light plays off obsidian. When i was a...

    I love how light plays off obsidian. When i was a kid i used to make crude little sculptures out of it. mostly fish, the reflections reminded me of fish scales.
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