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Type: Posts; User: GriffinChef

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  1. Replies
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    Some restaurants cut a lemon into 4 (or 6 or 8)...

    Some restaurants cut a lemon into 4 (or 6 or 8) and remove the pith in the center, we cut 3 "cheeks" from the outside of the lemon (for aesthetic reasons really) and use the inside for juice , this...
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    I use the heel of my knife to de-seed lemon...

    I use the heel of my knife to de-seed lemon cheeks mostly (not something that is easily done from 270mm away), but have used it for pretty much every purpose mentioned. i used to cut myself, but...
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    Thanks. You people are awesome.

    Thanks. You people are awesome.
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    is 140 the grit #, is that the way it works?

    is 140 the grit #, is that the way it works?
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    Diamond plate for flattening stones.

    I've been looking at getting a diamond plate for beveling the edges of and flattening stones and I have a couple of questions.

    Is this the recommended method? or is it better to get a flattening...
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    Exactly. Kitchens are results orientated, as long...

    Exactly. Kitchens are results orientated, as long as the end result is the same and your speed is up no one will really care.
    That said, it is always good to get as much experience with as many...
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    I find with a flexible filleting knife you have...

    I find with a flexible filleting knife you have to have downward pressure (so the blade bends) on the knife for it to cut properly, and when doing something like taking the skin off a fillet use the...
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    Thanks scotchef38

    Thanks scotchef38
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    Thanks Von Blewitt and Mc2442. Forums like this...

    Thanks Von Blewitt and Mc2442.
    Forums like this are necessities when all you have around you is "king of knives" shops.
  10. Aint that the truth. !:yeahthat:

    Aint that the truth. !:yeahthat:
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    Thanks Dave.

    Thanks Dave.
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    Greetings from Australia.

    Hi Everybody,
    While not a knife nut (yet), I definitely appreciate a good sharp knife.
    Ive been cooking professionally for 16+ years and developed my knife skills to a very high and fast level...
  13. thanks schanop, I was actually thinking about the...

    thanks schanop, I was actually thinking about the 180mm Usuba (which is where the price discrepancy came in) I probably should have mentioned that.
    And wow, thanks for that link.. :)
  14. Thanks schanop, but I might have to give this one...

    Thanks schanop, but I might have to give this one a miss (for now anyway), I really think I should get something cheaper to begin with, it would be a completely new kind of knife to me.
  15. Thanks for the reply eaglerock and barramonda,...

    Thanks for the reply eaglerock and barramonda, After a bit of soul searching I realised that you both had some very good points, I kinda had my maximum and was falling into the trap of getting the...
  16. Upgrading stones are definitely a must. As for...

    Upgrading stones are definitely a must.
    As for cheaper knives though, this will probably be my last chance to update my kit for a very long time so I'm concerned that if I go too cheap now, then I...
  17. Oh, I would prefer Wa handles also.

    Oh, I would prefer Wa handles also.
  18. Oh, I would prefer Wa handles also.

    Oh, I would prefer Wa handles also.
  19. Knife recommendations; Re-fitting a professional kit

    What type of knife(s) do you think you want?
    I'm looking to buy several knives to expand and/or replace some knives in my kit. I'm leaning toward Masamoto (KS and KK series) as the company...
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