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  1. I've always read that the best solution is to use...

    I've always read that the best solution is to use a layer of floating ping pong balls. This is good because they are a) reusable and b) it is easy to pull your product out of the bath without having...
  2. not sure what suji to buy need a bit of guidance

    I have a 270mm Sakai Takayuki Suji from their Aonikou line, which I believe is Blue 2. I enjoy the edge retention over some white steel I have tried and it still takes and keeps a great edge. ...
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    I got some pants from them when they were on...

    I got some pants from them when they were on clearance for like 20 bucks. The material they are made out of is super light and breathable and I got a size or two bigger so they aren't so tight and I...
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    I haven't used too many parers and definitely...

    I haven't used too many parers and definitely none from the makers on the forum, but I can highly recommend the Misono Molybdenum parer which I believe is sold only in the 80 mm size. I like it for...
  5. Thread: Black garlic

    by longhorn
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    1,633

    I know some of you may find this a strange or...

    I know some of you may find this a strange or gross recipe, but for those of you who have a strong blender and don't find the idea of bread purees too bad:

    Cube some pumpernickel bread and put in...
  6. In French this is called arroser (that being the...

    In French this is called arroser (that being the infinitive form of the verb). It literally means to spray or to water, but can also be used as "to drink to" oddly enough.
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    Happy birthday!!

    Happy birthday!!
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    Wow, thats amazing thank you for sharing. ...

    Wow, thats amazing thank you for sharing. Visiting a store like that is definitely on my bucket list, dream come true.
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    I believe there has been some loss in quality...

    I believe there has been some loss in quality over the years, but I have never handled a vintage Sabatier that had not been used for decades by professional cooks who knew how to sharpen and get the...
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    Congratulations and best of luck to you!

    Congratulations and best of luck to you!
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    I always gain a lot of respect for a fellow cook...

    I always gain a lot of respect for a fellow cook when he mentions being a fan of Pepin and/or using his books and programs. In the "fine dining" world I have discovered that most people who started...
  12. Spot on El Pescador, the important thing to learn...

    Spot on El Pescador, the important thing to learn is sharpening. I know a lot of guys at work with some fancy and expensive knives but they don't know how to sharpen them and as a result often use...
  13. http://cdn29.elitedaily.com/wp-content/uploads/201...

    http://cdn29.elitedaily.com/wp-content/uploads/2014/01/sherman-charmin0meme-elite-1.jpg
  14. Thread: Kitchen Slang

    by longhorn
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    5,734

    I like chefucino a lot, we use NeStaffee for the...

    I like chefucino a lot, we use NeStaffee for the staff coffee pot that needs refilling like 4 times a shift

    buey of course, and artiga which means squirrel i think
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    I think it depends what you are going to be...

    I think it depends what you are going to be cutting as well. If I am just going to be cutting a bunch of mirepoix, dicing potatoes, etc I don't think that moving up to a finishing stone would even...
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    +1 to Semi-stainless and the Konosuke HD. I have...

    +1 to Semi-stainless and the Konosuke HD. I have a 240 gyuto from the original HD line before the whole funayuki/HD2 versions. I really love the steel and the knife, however I also own a Masamoto...
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    Deglon Sabatier series, I believe it is somewhere...

    Deglon Sabatier series, I believe it is somewhere about 70-90mm. It is indeed a softer steel but I use it mainly for in hand work and if it got too sharp I'm scared I would cut up the pad of my...
  18. Thread: Knife guards

    by longhorn
    Replies
    16
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    891

    Sayas are definitely the way to go, but are not...

    Sayas are definitely the way to go, but are not all that cheap. If sayas are not an option, my personal preference is for magnetic guards. The knife fits securely and they are pretty simple to...
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    +1 Misono Swedish...Masahiro Virgin Carbon series...

    +1 Misono Swedish...Masahiro Virgin Carbon series is also a terrific value, I know a few cooks who use them in a professional setting and I hear nothing but praises from them.
  20. Nice comparison, I think you hit all the points...

    Nice comparison, I think you hit all the points very well, thank you!
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    I would love to hear this guy talk about a knife...

    I would love to hear this guy talk about a knife in a positive manner. He just doesn't seem to be able to find a single thing he likes.
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    The Masamoto profile will always be my favorite. ...

    The Masamoto profile will always be my favorite. But I wouldn't be too upset if I found something I like better. Just out of curiosity do you have a preference yourself, Salty? Or is it more like...
  23. Thread: I QUIT !!!!!

    by longhorn
    Replies
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    3,817

    Best of luck to you, I'm sure if you keep up the...

    Best of luck to you, I'm sure if you keep up the spirit you have going now you'll do great and have a good position in no time!!
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    Sorry to revive an old thread but I found myself...

    Sorry to revive an old thread but I found myself sharpening an old pair of scissors I had forgotten I had earlier today. I put a nice edge on them, not too sharp as they will have to deal with more...
  25. Thread: Pet peeves

    by longhorn
    Replies
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    A THOUSAND TIMES YES It can even be a problem...

    A THOUSAND TIMES YES

    It can even be a problem with other cooks on the line, especially anybody getting promoted to the line or coming from a casual to a more fine-dining restaurant.

    "How long...
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