Kippington

And some KKF'ers keep me fed :D

One thing, that i was able to on the last one, is basically marquench. Since, im using a deep fryer for my tempering, i quench, then...

I've got plenty of experience quenching in water, but I can't easily explain what it feels like to try and stop cracks. In a nutshell...

Don't worry you aren't the only one, people mention my wife's name on this forum all the time. In fact when I say where's my wife, my...

This study appears to align with my real-world experience. I'm a fan of low grit sharpening for seemingly longer edge retention, plus a...

Totally depends on the kitchen, your role, and the carbon (and the price). The more hectic the kitchen, the more acidic the foods, the...

Looks promising! Have you got any videos of it in action? It reminds me a lot of the middle blade in this picture.

I want to thank Kipp for all his awesome contributions, including this thread. Food sticking to the knife drives me nuts so I'm on a...

Pakistani inspired Chicken with Chipilín Leaf, Spinach, Yogurt, and Spice ¶ Sunday’s riff on Pakistani palak murgh, and murgh saag.

Nice easy meal day while working on building some closets. Roasted tomato and plenty of garlic, grilled baguette, and burrata. Poke-ish...

Farfalle all’Arrabbiata con Salsiccia Affumicata ¶ Bow Tie Pasta with Roman Style ‘Angry Sauce,’ Smoked Sausage, Shaved Parmesan ¶

Sautéed chicken breast with a Tuscan cream sauce. Had to make a compromise on something the kids and grandparents would all be happy with.

Another one pot meal. Tonight.

Plant-forward dinner course: soap crudo 💩

Plant-forward dinner. Big salad + Goat curry, chickpea/dal curry, rice