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Thread: Show your newest knife buy

  1. #2541
    Senior Member
    Join Date
    Jan 2014
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    Near Munich, Germany
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    Holy cr*p those mosaic damascus knives are sick!

    Quote Originally Posted by jamaster14 View Post
    now what to do with 200,000 paper thin slices of onion???
    Wiener Saftgulasch
    Viennese Goulash

    1kg beef (or pork, venison, lamb - whatever fancies your taste)
    1kg onions
    4 cloves of garlic
    1 tsp. caraway
    1 tbsp. marjoram
    4 tbsp. paprika
    1 tbsp. vinegar
    1 tsp. tomato paste
    stock
    butter / oil
    salt
    pepper

    Dice the onions as fine as possible. Roast them to a dark brown color, but don't let them get burned.
    Add caraway, marjoram, paprika, tomato paste, vinegar and the garlic (either diced or squeezed(?), however you like).

    Stir it, let the tomato paste and paprika unfold their full taste. Add diced meat (don't dice it too small) and stock until everything is just covered (you can add more later, if needed).

    Let it simmer for at least 1h, 2-3h are preferred to get the meat really tender.

    Serve just the goulash, or with some rice, white bread or some bread dumplings.

  2. #2542
    Senior Member jamaster14's Avatar
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    Sep 2012
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    Quote Originally Posted by brianh View Post
    Did you get the 165mm nakiri?
    no i got the 180mm one
    “A home cook who relies too much on a recipe is sort of like a pilot who reads the plane’s instruction manual while flying.” – Alton Brown

  3. #2543
    Senior Member skiajl6297's Avatar
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    Aug 2012
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    Maryland
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    Not a buy, but the generous giveaway from Tosho from the forum giveaway contest. Pics of the Konosuke-Sakai Fujiyama Ginsanko 240mm Kiritsuke with rosewood d-shaped handle. Excellent fit and finish, looks to be a great foray into single bevels. Now I need to learn how to properly use the thing! So far used to julienne peppers, scallions, whisper thin onion slices, and to slice a large slab of beef. Edge that came on it was super sharp, but wondering how much more sharp it can be. Pondering taking her to the stones, but am watching single bevel vids first.

    Any thoughts on common tasks best suited for this knife? I am a home cook, so will go out of my way to find ways to use it, but have also ready it is best suited for a few specific tasks, I.e. Usuba and yanagiba hybrid. Thanks again Tosho!




  4. #2544
    Beautiful! I'd talk to Tosho before putting it to the stones, it looks like they probably did the initial sharpening at their shop.

    Be well,
    Mikey
    Rule #1- Don't sweat the small s%&t, rule #2- It's ALL small s%&t
    Mikey

  5. #2545
    Senior Member marc4pt0's Avatar
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    May 2012
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    MD
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    What an awesome score! Kudos to Tosho for such a spectacular giveaway!

  6. #2546
    Well, I just sent payment to Mr. Lisch for my first damascus knife ever!!! I can't tell you how excited I am to receive this bad boy sometime this week. I can't upload pics to imageshack anymore since they now charge. Here's a link to some pictures that David posted over on blade forums. http://www.bladeforums.com/forums/sh...Damascus-Gyuto I will report back with details once I receive it. For the profile, I sent David a tracing of my Shigefusa since the original knife he made was not what I was looking for. This new one looks fantastic and the pattern is out of this world.
    Twitter: @PeterDaEater

  7. #2547
    Senior Member Chefu's Avatar
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    Aug 2013
    Location
    Kansas City
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    172
    Congrats - beautiful knife. I like the selections that Tosho is offering with the Kono line.

  8. #2548
    Senior Member Mr.Magnus's Avatar
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    Jul 2012
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    Stockholm, Sweden
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    Quote Originally Posted by skiajl6297 View Post
    Any thoughts on common tasks best suited for this knife? I am a home cook, so will go out of my way to find ways to use it, but have also ready it is best suited for a few specific tasks, I.e. Usuba and yanagiba hybrid. Thanks again Tosho!
    Very nice knife!. You can always shave with it. u know i would

  9. #2549
    Senior Member cheflarge's Avatar
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    Apr 2013
    Location
    Detroit, Michigan USA
    Posts
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    Happy, Happy, Happy!


    This is what was waiting in my mail box, when I got home. Two re-handle conversions, Wa from western by Greased Bullet & Tanaka 240mm Yanigiba. The first one on the left is a Myabi 8" "Evolution" chef's knife. Middle is a Lauderjung 14" chef's knife. Both re-handled knives, additionally, have been ground to a kiritsuke tip. The Tanaka is from B/S/T & have not had a chance to use it, however, am very pleased with the overall appearance. I would also like to add what a pleasure it was working with Greased Bullet: very professional, very competitively priced & extremely punctual. Thank you KKF, would not been possible with out all the good people from this forum.

  10. #2550
    Weird Wood Pusher Burl Source's Avatar
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    Jun 2011
    Location
    Kerby, OR
    Posts
    3,578
    Quote Originally Posted by stereo.pete View Post
    Well, I just sent payment to Mr. Lisch for my first damascus knife ever!!! I can't tell you how excited I am to receive this bad boy sometime this week. I can't upload pics to imageshack anymore since they now charge. Here's a link to some pictures that David posted over on blade forums. http://www.bladeforums.com/forums/sh...Damascus-Gyuto I will report back with details once I receive it. For the profile, I sent David a tracing of my Shigefusa since the original knife he made was not what I was looking for. This new one looks fantastic and the pattern is out of this world.
    Mark Farley / Burl Source
    Phone 541-287-1029, Email burlsource@gmail.com
    Visit our web store

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