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Yoshihiro Honkasumi Deba 21cm - Page 3
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Thread: Yoshihiro Honkasumi Deba 21cm

  1. #21

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    Quote Originally Posted by heirkb View Post
    Is there some way to get the effect of vacuuming without any special equipment? Can a long soak in oil do the same type of thing?
    Before for handles I used a jar from olives [high but thin] filled with oil and the handle would stay there for two weeks, occasionally would warm it a bit au baine marie.

  2. #22

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    Quote Originally Posted by ThEoRy View Post
    What's really strange is I was reading this exact review on the knives.pl site just today!!
    What makes it so strange? Coincidence?

  3. #23
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    Quote Originally Posted by bieniek View Post
    Before for handles I used a jar from olives [high but thin] filled with oil and the handle would stay there for two weeks, occasionally would warm it a bit au baine marie.
    I also do the bain marie with my oil/wax mix, but I havent found a jar tall enough to fit the entire handle, saya get rubbed with hot oil/wax.

  4. #24
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    Damn that is a lot of halibut. Guessing you work in a hotel. Can't imagine how many 6oz portions that is.

  5. #25

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    No sir.
    Actually quite small catering company. Flesh was after cut in 3x3 cm strips, sugarsalted and rolled, and then slow baked. And then protioned ~80 grams

    It was served cold.

    Thats what makes me use my knivesa lot I guess

  6. #26

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    Quote Originally Posted by GlassEye View Post
    I also do the bain marie with my oil/wax mix, but I havent found a jar tall enough to fit the entire handle, saya get rubbed with hot oil/wax.
    I have a small jar after pitted olives and its just perfect for whole handle.

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