Quantcast
Search Results - Kitchen Knife Forums

Search:

Type: Posts; User: BeerChef

Search: Search took 0.00 seconds.

  1. Replies
    31
    Views
    3,325

    Stunning Magnus.

    Stunning Magnus.
  2. Replies
    9
    Views
    531

    I wont be able to tell you the right thing to do...

    I wont be able to tell you the right thing to do but I can tell dont use a dremel under any circumstances.
  3. Replies
    24
    Views
    1,841

    Either you didnt prep your station right or you...

    Either you didnt prep your station right or you didn't have enough product in house. There should never be bad food in house. No excuses. My guess is the squid was frozen as is most and you didnt...
  4. Replies
    22
    Views
    1,589

    As someone who takes care of a lot of knives from...

    As someone who takes care of a lot of knives from the kitchens around me from chefs and cooks who don't know any better your going about this all wrong. A 1k finish is lazy and not what you'll need...
  5. Replies
    3,072
    Views
    377,383

    Do you use this professionally? That's a monster...

    Do you use this professionally? That's a monster yanagiba.
  6. Replies
    7
    Views
    591

    A jose canseco bat, tell me you didn't pay money...

    A jose canseco bat, tell me you didn't pay money for this. Sorry for the old school reference but I had to.
  7. Replies
    39
    Views
    1,762

    Love my bester 1200 and have no problems with it...

    Love my bester 1200 and have no problems with it that being said, what jon did is cool as hell and just insured my next dollar spent on knives or stones goes to him.
  8. Replies
    29
    Views
    1,623

    I jumped off with a tojiro w2 270. Needed a bit...

    I jumped off with a tojiro w2 270. Needed a bit of work ootb but for the price it's tough to beat.
  9. Replies
    29
    Views
    1,623

    I started with a budget w2 yanagiba and still use...

    I started with a budget w2 yanagiba and still use and love it.
  10. The Iron Chef knows what the ingredient will be...

    The Iron Chef knows what the ingredient will be and the challenger knows it's one of three possible options given to them before hand. The producers rationale behind it is the iron Chef films a few...
  11. Replies
    9
    Views
    714

    Love my hiro as. Cant wait to pick up a bigger...

    Love my hiro as. Cant wait to pick up a bigger one and send it to dave for a spa.
  12. Replies
    22
    Views
    1,663

    270 tojiro yanagiba white 2 210 hiromoto as...

    270 tojiro yanagiba white 2
    210 hiromoto as gyuto
    210 yamashin gyuto white 1
    210 Fujiwara gyuto fkh
    120 tojiro itk petty
    12in messermiester chef
    poultry shears
    microplane
    and a few forceps...
  13. Replies
    18
    Views
    1,612

    Felt loaded with diamond works great for me mid...

    Felt loaded with diamond works great for me mid shift.
  14. Replies
    62
    Views
    2,796

    Green zebra. Love those damn things.

    Green zebra. Love those damn things.
  15. Replies
    2,751
    Views
    89,566

    Bourbon county barlywine, 1955 hansenns gueuze, ...

    Bourbon county barlywine, 1955 hansenns gueuze, cantillon lorik.
  16. Replies
    40
    Views
    3,963

    Been enjoying my ultimate edge bag. Best bag ive...

    Been enjoying my ultimate edge bag. Best bag ive used yet.
  17. Replies
    29
    Views
    1,823

    Just got a rika yesterday and even after just a...

    Just got a rika yesterday and even after just a few knives I can say I love this stone. Worked wonderfully on w2, as, and some random stainless. Hit my hiromoto with some .5 diamond on felt after...
  18. Replies
    14
    Views
    647

    To the op, you don't happen to be the brewer at...

    To the op, you don't happen to be the brewer at de Molen.
  19. Thread: Black garlic

    by BeerChef
    Replies
    29
    Views
    1,553

    Just used a ton of black garlic in a sausage...

    Just used a ton of black garlic in a sausage emulsified with a stout at the restaurant.
  20. Replies
    16
    Views
    1,064

    I wish i could find a kitchen that I only need to...

    I wish i could find a kitchen that I only need to work 4 hours a day. Sounds awesome.
  21. Replies
    1
    Views
    179

    Yoshihiro blue questions

    Thinking about picking up a yoshihiro kuro gyuto and petty in blue. Did some research but didn't come up with too much. Any thoughts or reviews would be great. Thanks for any input.
  22. Replies
    17
    Views
    485

    Live in jenkintown, work downtown.

    Live in jenkintown, work downtown.
  23. Replies
    17
    Views
    485

    Both.

    Both.
  24. Replies
    17
    Views
    485

    Hey from philly

    New to the site. Been a chef for years and finally getting my act together and moving on to better knives. Really working on dialing in my sharpening skills.
Results 1 to 24 of 25