Recent content by Oui Chef

Be a very personal patina on that masamoto

To be fair the standard of journalism these days is ****ing shite, as much in aus as in america

Merry Christmas knife family <3

Those vegans have some tricks haha! I ate smoked salmon made by a vegan once, delicious. But how? Thinly sliced carrot, blanched til soft but still holding together, then left for 24 hours in smoked flaxseed oil. Since flax is high in omega 3 like salmon the flavour appears fishy. Honestly it...

Total class

Alright watanoma's for everyone except @lemeneid since I know he only wants another TF.

Well I wasn't gonna say Daniel, but we're actually long lost cousins.. I'll pm u my address for my free Christmas gyuto :D

I think u meant free shig

I don't think it'd get more helpful necessarily. Besides the banter is super low key here anyway, the most outrageous it gets is like 3 members running around saying toyanabe. I personally love the quips, sarcasm and inside memes and humour that kkf produces, as few and far between that it all...

From the 1920's wow. I'd love to do the same thing with Japanese blades. Hunt for extremely old, simple work knives, that'd be a cool collection. Maybe if I end up settling there again. The Japanese have a habit of discarding the old a little more readily though, I bet such things are hard to...

I was glad for the information

That patina :love:

This is so fricken sweet dude. I really love the aesthetic of this knife, nailed it

I've got some of the casey gun blueing liquid, gonna try it on an old gyuto i found in Japan, i'll post pics when done, i've seen it mentioned here b4 too so others will probably chime in. This vid shows 2 possible processes and details the food safety profile also Kuro is Japanese for black btw

Bloody delicious Glws!!!