I've been guilty of that myself!
Type: Posts; User: chefpaulm
I've been guilty of that myself!
Godspeed on your recovery! I pray that it all works out!
I personally don't like a lot of belly in my chef knife. Yes, I have a variety of wustoff knives ranging from 1970 is all the way to the present. I even have some of them that are extra...
I like your curly Maples but can it be more natural. I'm looking for a white wood handle like birdseye maple. For a Japanese guyto.
Another fast question? Is it possible to have the...
No, during my time I never put the knife on a stone.I just touched it up on a 14 inch fine
Butchers steel. When I shipped it off to Rick I knew the edge of the knife was going to need...
Hi All this is my take on "The espresso line knife"
This is a good looking knife. The fit and finish are excellent; the handle has a great coffee brown color to it along with a...
The midway knife has arrived
Will keep you posted
Can't wait to put it through its paces!
you leave your mobile phone at home and it doesn't bother you one bit!
Blusters micarta might be the way to go
Oui Chef! Not a problem doesn't clog up like curly cakes (stainless steel sponges). Pop it in the sani bucket every now and then and you're good to go
This is one product I can't do without! With or without soap it makes short work of baked/carbonized material on pots and pans. Excels on hotel/steam table pans. And last quite a while. Can't...
I'm sorry I should've stated this first.
I will be using the knife to break down fish. Cork is a good thought
But too many nooks and crannies, the Board of Health will have a
If you want another pro I would love to try the little brother of the 240mm I am loving at work!
I couldn't agree more!
Best handles I ever had on a western style knife.
If you get the 8" breaking knife going I would be interested in wringing it out. The best shapes for it would be forschner or wenger. Great profiles but steel could be a whole lot better. I'll try to...
Does anyone know of any natural woods that are slightly tack when wet (water)? I am looking for a new knife material.
IMHO you really need both. You can have a great knife and every time you pick it up you hate the way it feels in the hand because the handle is too wide or too small etc. you will find you wonít be...
So you want to be the chef! This world attracts a very special breed. Not everyone can do it. Itís a great life, you get to work six day, 80 hours a week. During the crazy season you might not see...
Open a nice bottle of red, faint classical music in background, knives, stones and strops bring it on!
Actually your both right! for 1 shift the blade that's under water will be ok but the part that's half way out get slightly rusted. If you submerge the blade the tang will eventually rust beneath the...
Chef you are my idol! Do you need a Sous chef for a month or two! Maybe a visiting guest chef!
When I first read this post I thought she was going to saber the bottle, like they do with champagne. I know it hurts but it could've been worse. Nothing a little time on a stone won't cure. Maybe...
Yes, not only rust but also dull quickly. For instance you'll do a task and then you put the knife in the bucket with water, point side down. Now you are starting to mash the tip. Also in...