Recent content by DT74

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    Thanks to the boardsmith!!

    Love my new board from the boardsmith!! Gotta show off his awesome work!
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    High end frying pan recommendation

    Mauviel, buy the thickest copper
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    Wa Handle Construction - Martell Knives

    What are the materials on that handle?
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    Show your newest knife buy

    Thats a cool grind
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    SOLD Gesshin Hide 270mm Kensaki (K-Tip) Yanagi Blue 1

    Ktip looks cool on yanagi
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    Withdrawn Munetoshi 240 mm Honyaki Gyuto Custom Handle and saya

    The wood is beautiful
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    SOLD Kemadi Gyuto

    Nice!
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    WTS Shiguefusa 180 kasumi gyuto

    Pm’ing
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    Quest for the perfect in-hand paring knife

    Cool thread!
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    Show your newest knife buy

    Cool xerxes
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    WTS Sakai Takayuki - Oatley - Yu Kurosaki

    Wow!
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    SOLD Kiyoshi Kato 210 WH

    Cool knife!
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    WTS Two Minonokuni Yanigba (New)

    Nice! Glws
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    Coal buns

    Whatever you were saying, shouldn’t you be inside? It looks cold out there!😉
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    Cooking a prosciutto end

    Thanks all! Yeah, I definitely have ground it before, taken slices, diced it as those are all wonderful applications. I don’t think you’re ever going to beat the original method of serving it thin and uncooked. I was thinking about this more as a science project. In the past, I have taken...
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