Type: Posts; User: apathetic
So I tried this technique for the first time today, took the avocado, sliced it as shown. I was puzzled to feel it a bit hard to slide the avocado forward on the blade as I was cutting around it....
That's a very exciting project!
I own several knives from Watanabe, all bought direct. Some of them custom, others from his pro line. I am happy with every single one of them. He has been a pleasure to deal with as well, always...
This thread convinced me I need to get a loop zester and try the difference... Would anyone do, or do you guys have favourites? :)
Thanks! It's been bugging me for a while :)
I thought I'd make sure I am understanding correctly japanese terminology:
- San mai: means a core of hard steel is sandwiched between 2 layers of softer steel, only used for double bevels
I'm finding that it never ends... which is good and bad :D
Happy Birthday Rick!
Beautifully done, congratulations to all!
Wow! That looks good!!
That is a beatiful knife!
I have a Watanabe shirogami garasuki and it works really well
Glad to see things are turning for you :)
Nicely done! :)
Ohh Great!!! Sending you an email now!! :bliss:
parer for me :)
Is a post on this thread enough or you need a PM?
Glad to hear you managed to get out of that one! Welcome back! :)
Thanks! Will give that a shot :)
Not to hijack the thread but do you have a good link that shows how to infuse EVOO with garlic?
I really like Bog Oak and Gidgee spacer & Mango with Banksia spacer