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Type: Posts; User: Dusty

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  1. Replies
    36
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    1,102

    After destoning, when the stone is still on the...

    After destoning, when the stone is still on the knife, I simply rock-chop straight through the stone to get it off the knife. No fingers near blade edge for me.
  2. Iberico pork neck will be such a good piece of...

    Iberico pork neck will be such a good piece of meat that cooking it past 60c would be sacrilege. Two hours should do it, even at a low temp 24 hours will make the meat take on a pasty texture.

    I...
  3. Shaggysean - its the protein, not the lecithin...

    Shaggysean - its the protein, not the lecithin that makes egg work as a binding agent. That's why you can still use whites as a binding agent. There is protein in both the white and the yolk -...
  4. Replies
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    605

    Sambal - are you buying your Zojirushi online or...

    Sambal - are you buying your Zojirushi online or in a bricks and mortar store? I ask because I'm in Melbourne too, and am thinking about purchasing one as well.
  5. Replies
    19
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    872

    My wife loves her JCK/Hattori forum knife. ...

    My wife loves her JCK/Hattori forum knife. Vg-10, but not chippy, holds an edge for a good amount of time and the F+F is superb so she'll think its pretty special.
  6. Replies
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    9,383

    I'm in for one. I would prefer bosterless wooden...

    I'm in for one. I would prefer bosterless wooden handle, but its not a dealbreaker.
  7. Replies
    37
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    2,073

    I've always stood. Perhaps I shall try this...

    I've always stood. Perhaps I shall try this recumbent sharpening.
  8. Replies
    44
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    1,790

    Congrats Tom. Enjoy these first few really hard...

    Congrats Tom. Enjoy these first few really hard months.:happymug:
  9. Replies
    14
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    410

    Welcome Luke.

    Welcome Luke.
  10. Replies
    39
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    1,555

    Heck yes.

    Heck yes.
  11. Replies
    463
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    39,505

    Gee, I sure do wonder what's happening with this...

    Gee, I sure do wonder what's happening with this knife now!

    :crossfingers:

    (... ...that should do it.)
  12. Thread: stone brands

    by Dusty
    Replies
    38
    Views
    1,548

    Rami, I have done the sharpening class with at...

    Rami,
    I have done the sharpening class with at Chefs Armoury, albeit about five years ago. It was a great intro to sharpening japanese knives and definitely worthwhile doing. I've also bought a...
  13. Thread: Misono or Nenox

    by Dusty
    Replies
    24
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    2,067

    Both Nenox and Misono are generally not regarded...

    Both Nenox and Misono are generally not regarded as brands that are very high value for money, but both companies make very good knives. Out of those two I would probably choose Misono UX10, with...
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    742

    For small stuff Huw, I like to use a solid...

    For small stuff Huw, I like to use a solid stainless steel espresso coffee tamper. Nice and gentle, yet heavy for its size, with heaps of control. I used it just today for some rabbit fillets. ...
  15. Replies
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    762

    Welcome mate!

    Welcome mate!
  16. Replies
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    348

    My wife is vegetarian, so I have quite the...

    My wife is vegetarian, so I have quite the library of vegetarian cookbooks, my two favourites are both quite new 'The Vegetarian Option' by Simon Hopkinson, an English chef is a great book for people...
  17. Replies
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    1,087

    Welcome mate, nice to have another Victorian on...

    Welcome mate, nice to have another Victorian on the board.
  18. Replies
    219
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    7,208

    I'm in! Thank you!

    I'm in! Thank you!
  19. Replies
    18
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    434

    Welcome mate.

    Welcome mate.
  20. Thread: Lacking tools

    by Dusty
    Replies
    9
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    848

    I went through that last year, first job in a...

    I went through that last year, first job in a big hotel after years in kind of full on fine dining restaurants. And I completely feel your pain. I got a written warning for calling a dish hand a...
  21. Replies
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    6,770

    My nearly twenty year old mundial carving fork. I...

    My nearly twenty year old mundial carving fork. I did a trade school cookery subject as a high school elective, and this is the only piece of kit I still have from it. Rosewood handle (that I'll...
  22. Thread: Kitchen Slang

    by Dusty
    Replies
    72
    Views
    5,666

    "**** and Balls!'' - sir, please move so I can...

    "**** and Balls!'' - sir, please move so I can get into the fridge you're standing in front of.
    "Big dick" - sir
    "Calaminkya" - Calamari
    "Goat turd" - goat's milk curd
    "Mixy - or Mixamitosis" -...
  23. Replies
    12
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    1,702

    I have both those stones and do jump from the 800...

    I have both those stones and do jump from the 800 to the takashima, but only when I want an edge that is only slightly more refined than the 800 grit edge.

    I use this progression for honesuki and...
  24. Replies
    14
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    1,103

    Its the line caused by the differential hardening...

    Its the line caused by the differential hardening of a honyaki blade. Toward the spine a section of the knife will be coated in clay as to not be hardened as much as the edge steel, no to be...
  25. Blue steel is definitely a carbon steel, and will...

    Blue steel is definitely a carbon steel, and will rust if neglected.

    When you first start getting interested in Japanese knives - and high end cutlery in general, I think that it is very easy to...
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