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  1. Replies
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    10,268

    I've been guilty of that myself!

    I've been guilty of that myself!
  2. Thread: Oh my back!!

    by chefpaulm
    Replies
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    898

    Randy, Godspeed on your recovery! I pray that it...

    Randy,
    Godspeed on your recovery! I pray that it all works out!
    Chef Paul:biggrin:
  3. Hi Marco, I personally don't like a lot of belly...

    Hi Marco,
    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...
  4. Hi Mark, I like your curly Maples but can it be...

    Hi Mark,
    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...
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    Hi Randy, No, during my time I never put the...

    Hi Randy,
    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...
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    Hi All this is my take on "The espresso line...

    Hi All this is my take on "The espresso line knife"

    1) Aesthetics/F&F
    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...
  7. Replies
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    10,268

    To all The midway knife has arrived Will keep...

    To all
    The midway knife has arrived
    Will keep you posted
    Chef paul
  8. Replies
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    Can't wait to put it through its paces!

    Can't wait to put it through its paces!
  9. Replies
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    2,138

    you leave your mobile phone at home and it...

    you leave your mobile phone at home and it doesn't bother you one bit!
  10. Blusters micarta might be the way to go

    Blusters micarta might be the way to go
  11. Oui Chef! Not a problem doesn't clog up like...

    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
  12. Sand clean : So much better than steel wool.

    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...
  13. Hi all I'm sorry I should've stated this first. ...

    Hi all
    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
    field day...
  14. Replies
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    If you want another pro I would love to try the...

    If you want another pro I would love to try the little brother of the 240mm I am loving at work!
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    I couldn't agree more! Best handles I ever had...

    I couldn't agree more!
    Best handles I ever had on a western style knife.
  16. bkultra Thanks!

    bkultra
    Thanks!
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    If you get the 8" breaking knife going I would be...

    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...
  18. Looking for a natural wood that is slightly tacky when wet (water)?

    Does anyone know of any natural woods that are slightly tack when wet (water)? I am looking for a new knife material.
    Thanks!
  19. Replies
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    IMHO you really need both. You can have a great...

    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...
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    So you want to be the chef! This world attracts a...

    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...
  21. Open a nice bottle of red, faint classical music...

    Open a nice bottle of red, faint classical music in background, knives, stones and strops bring it on!
  22. Actually your both right! for 1 shift the blade...

    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...
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    Chef you are my idol! Do you need a Sous chef for...

    Chef you are my idol! Do you need a Sous chef for a month or two! Maybe a visiting guest chef!
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    When I first read this post I thought she was...

    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...
  25. sunti01 Yes, not only rust but also dull...

    sunti01
    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...
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