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Thread: A Good Sharp Mess

  1. #11
    Senior Member
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    That's great. We started a monthly dinner group 2 months ago after trying for about 2 years to find people who wanted to participate. The first two dinenrs were a blast, and the next one is this Friday. The only problem is none of the other particpants are knifeknuts! One keeps showing up with plastic-handled food service knives, and he refuses to even try one of our gyutos or petties. He *knows* they are sharper, but he is being stubborn more to rib us then anything else (i.e., "I used these as a professional chef for 15 years, so there is no reason to try anything else!"). I did get one other retired chef to use a DT petty for mincing a shallot, and all he could say was "My god, this knife is really sharp!"

    They were all surprised about the carbon knives, and none of them realized they were still made. I heard some good stories about sharpening all the kitchen knives when one guy was an apprentice in Austria over 50 years ago. I'm sendiing them home this Friday with links to Jon's web site, as well as for BoardSmith, as his board received some admiring looks the last couple of dinners.

    There really is a lot to be said for hanging out and cooking/ eating/ drinking with other people who are very interested in food! If there was just some way to eliminate the cleaning up, it really would be a perfect evening :-)
    __________
    David (WildBoar's Kitchen)

  2. #12
    Senior Member Johnny.B.Good's Avatar
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    Looks like you guys had a fun evening. How is the new Fish handled cleaver?

    Quote Originally Posted by WildBoar View Post
    If there was just some way to eliminate the cleaning up, it really would be a perfect evening :-)
    If I had more money than I could spend, I would still do a fair amount of cooking (under the tutelage of a master chef of course), but cleaning up would cease immediately!

  3. #13
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    Quote Originally Posted by WildBoar View Post
    That's great. We started a monthly dinner group 2 months ago after trying for about 2 years to find people who wanted to participate. The first two dinenrs were a blast, and the next one is this Friday.
    Yeah, I've been wanting to start a regular dinner group too. Some friends of mine had good results with one and it ran for about 5 years.

    Quote Originally Posted by Johnny.B.Good View Post
    Looks like you guys had a fun evening. How is the new Fish handled cleaver?
    I liked the cleaver a lot, but since it is such a different beast than I am used to I am using different muscles and I got a bit of wrist fatigue. I'm going to have to play around with a more to get a real good feel for it.

    k.
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

  4. #14
    Senior Member
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    Did I see in another thread that you come to the DC area on occassion? If so, I'm sure we can pull something together one time when you are here.
    __________
    David (WildBoar's Kitchen)

  5. #15
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    Quote Originally Posted by WildBoar View Post
    Did I see in another thread that you come to the DC area on occassion? If so, I'm sure we can pull something together one time when you are here.
    I'll PM you. Thanks for the offer.

    k.
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

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