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Thread: Kitchen Scores- Post your new gear here

  1. #231
    Senior Member chinacats's Avatar
    Join Date
    Mar 2012
    Quote Originally Posted by ptolemy View Post
    Just got this from a famous ebay seller.
    I cut 3 onions and it immediately got the patina.

    I like it

    Kurouchi finish looks similar to v2 Kochi I had. Looks nice, what is it?
    once in a while you get shown the light, in the strangest of places if you look at it right

  2. #232
    Quote Originally Posted by chinacats View Post
    Kurouchi finish looks similar to v2 Kochi I had. Looks nice, what is it?
    that's the famous one from 330mate

  3. #233
    Ah yes - a Yamawaku Gyuto in V2. I have one and it's a decent knife - eased spine and choil on mine and no over grinds. It takes and holds a great edge especially after a little thinning. I'm tempted to get a 240 or 270 someday. I lent it to a friend who was skeptical, but I notice he hasn't returned it yet either -

  4. #234
    Senior Member
    Join Date
    May 2012
    got my eyes on those as well. lol.

  5. #235
    Senior Member DeepCSweede's Avatar
    Join Date
    Dec 2011
    Mequon, WI
    Quote Originally Posted by Duckfat View Post
    The other thing those torches are killer for is cleaning the hair off venison etc if you hunt and hang your own meat. I peel, hang and air dry the whole carcus. No matter how clean I work there's always some hair stuck on the beast. Just kissing the exterior of the flesh with the torch burns off any remaining hair before I start to process. I still peel the entire exterior of the flesh just like you would on any dry aged meat but it's nice not to bring any hair in your butchering area.
    Creme brulee is a snap as well.
    We give our ducks a quick lite run over after plucking feathers to get all of the fuzz off the skin. Works fantastic just don't stay in one place for too long.

  6. #236

  7. #237
    Quote Originally Posted by AFKitchenknivesguy View Post
    Oh yeah, have fun with that Jason.
    Twitter: @PeterDaEater

  8. #238
    Senior Member AFKitchenknivesguy's Avatar
    Join Date
    Apr 2011
    I have about 10 lbs of bacon to slice when it gets in. Haven't quite figured out where to put it...

  9. #239
    I got one of these as a wedding present. Friend thought that since I was curing my own meats that I needed a deli slicer. My wife wasn't as impressed with his choice of wedding gift as we live in a condo and space is a premium. I keep it in my locker and bring it up 2 times a year to slice up my slabs of bacon after they are out of the smoker.

  10. #240
    Senior Member Duckfat's Avatar
    Join Date
    Mar 2012
    The Motor City
    Quote Originally Posted by AFKitchenknivesguy View Post

    Nice Score! I've wanted one at home for many moons. In the last month I've bought a bunch of copper pots, Mauviel, Falk and Mazzetti.
    Who you jivin' with that Cosmik Debris?

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