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Thread: Kitchen Scores- Post your new gear here

  1. #21
    Damn Drinky, you have been loading up. And you already got a parer out of your "Which parer?" thread? How do you like Miyabi so far? Where did you get the small endgrains from?

  2. #22
    Senior Member
    mr drinky's Avatar
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    Quote Originally Posted by JohnnyChance View Post
    Damn Drinky, you have been loading up. And you already got a parer out of your "Which parer?" thread? How do you like Miyabi so far? Where did you get the small endgrains from?
    Loading up = unexpected tax return.

    I like the parer so far, but it has really only been tested on a couple of pounds of strawberries and is still with its box edge (+ some stropping). The boards came from Green River Woods off of etsy. The top two are thin boards, so I will see how they stand up to warping/cracking over time. I take care of them pretty well though.

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

  3. #23
    Sweet! Nice score.

  4. #24
    Quote Originally Posted by mr drinky View Post
    Loading up = unexpected tax return.

    I like the parer so far, but it has really only been tested on a couple of pounds of strawberries and is still with its box edge (+ some stropping). The boards came from Green River Woods off of etsy. The top two are thin boards, so I will see how they stand up to warping/cracking over time. I take care of them pretty well though.

    k.
    Like you and some other people mentioned in another thread, it would be nice to have some small/thin endgrains around for small jobs and other people to use. I don't have the space to leave a massive board setup all the time, so sometimes it would be nice to have some smaller and more maneuverable boards available.

  5. #25
    Quote Originally Posted by mr drinky View Post
    Third. Two smallish, end-grain cutting boards; a 270 Yoshihiro Yanigiba from JKI; and a Miyabi parer via another forum member. In the background there is also a new 7.5 qt Le Creuset Dutch Oven that I bought from a tip on Rockbox's forum I think. It was an amazing price. Used it for the first time tonight.
    Is the discounted price still available for the Le Creuset? How'd you get it?

  6. #26
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    Quote Originally Posted by heirkb View Post
    Is the discounted price still available for the Le Creuset? How'd you get it?
    I bought mine at J&R for something insane. If I remember correctly it was around $170-180 (regularly $280). The Kiwi color is cheaper now because I think they are discontinuing it. You can still get it $20 cheaper, but it isn't that much of a discount really.

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

  7. #27
    Senior Member EdipisReks's Avatar
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    i got my Shigefusa the other day, but i also received a Windmuehlenmesser carbon paring knife, today. it's going to be for my girlfriend to use whenever she cooks at my apartment, but it's pretty nice! takes a nice edge very quickly, it's very thin, and it feels good in the hand. i think i like it better than my Shun parer, and i like my Shun parer (though i don't use it much).

  8. #28
    off topic, but your fridge makes me think of alton brown. Ok, back to your regularly scheduled program

  9. #29
    Hey everybody,

    After I broke down three chickens with my Wustorf I decided to invest in a Fujiwara FKM 150mm boning knife and for my Father-in-Law for Father's day I picked up a Fujiwara FKM 270mm Sujihiki. The following are pictures of these two recent purchases and I just wanted to share them with you all. Thanks for looking .










    Regards,

    Pete

  10. #30
    Senior Member
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    Sweet knives. I've been looking at a honesuki too lately. I hope your father-in-law likes it. Or was this one of those purchases where you justify buying a knife and trying it out in the guise of a gift

    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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