Recent content by krx927

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  1. K

    Greetings from Slovenia

    Živijo Grega, Po dolgem času spet en slovenski član foruma. Super! Začni brati poste, na forumi je veliko znanja, v bistvu vse kar rabiš vedeti o nožih in njihovem vzdrževanju. Če rabiš dodatne informacije, me kontaktiraj ;)
  2. K

    How many kitchen knives do you own?

    Couldn't agree more!
  3. K

    Show your work! Uchigumori and co...

    Tip for next time: You should put some tape on the kurouchi part to protect it.
  4. K

    SOLD Konosuke HD2 Gyuto 210mm with saya (EU)

    I want to sell Konosuke HD2 Gyuto 210mm with saya as I am not using it. I bought the knife 5 years ago, did initial sharpening and used it perhaps 5 times. I want 260 eur + shipping
  5. K

    Scissors. ?

    Shozaburo Shears Standard Model are definitely one of the best, but not 22cm, they need to be bigger. Second one for sewing are this kind of type: https://www.kitchen-knife.jp/special/nigiribasami.htm And then for the me best scissors, all purpose, and especially for kitchen work...
  6. K

    Any F1 fans here?

    Nicely said! We could say more about Max, but let's stay polite. Karma at the end catches everybody.
  7. K

    Sharpen-able Peeler?

    Didn't find on yet. All of mine have concave blades that cannot sit flat on the stones.
  8. K

    Any F1 fans here?

    It was not just the crash, Max pushed Hamilton wide in the first lap. He did not give him any room in the second chickane. Like so many times in this and previous years... He is playing it dirty since the beginning of his career ☹️
  9. K

    Tour de France 2020

    Roglič really deserves it. After last year's tour, and then this year's... Slovenia is really proud of him!
  10. K

    There's more ways to spend money than knives

    I second that. Sorry for the bad picture, I could not hold my hand steady.
  11. K

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    I find both prosciutto and jamon delicious, but lately I prefer jamon better. Parma and San Daniele do differ slightly, just like the Spanish ones, but at the end it depends more of the producer than the actual place. Small teaser from a month ago, jamon iberico be bellota:
  12. K

    Sous Vide What not to sous vide?

    For me also the egg experience was bad. Nothing compared to classic cooking in water. I would not call meat flavourless, but surely tasting like boiled meat. For me, what not to sous vide, is everything. It's pointless compared to classical methods and useful only for people that do not know how...
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