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  1. O

    How many knives do you have?

    It means you should add your collection to your home owner’s insurance policy lol.
  2. O

    ACRE Forge PKL Knife Pass around

    I’m in, Seattle, WA
  3. O

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

    Nothing special except for those magic hands. Thanks for sharing the base to start with!
  4. O

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

    Would you be willing to share a recipe on this? I've already eaten dinner, but I'm drooling.
  5. O

    WTS Couple a Dutch ovens

    Shipping not included, right?
  6. O

    what is your turkey carcass stock strategy?

    I just happily eat 3 gallons of jook.
  7. O

    WTS Masakage Zero, Nigara SG2 Damas 210 ! Also, Mazaki, Wakui, Yoshikane, Hitohora, Tanaka, Nakagawa and others! available!

    Sorry, I’m not familiar with the Noboiroi line, but I’m interested if it’s not a white steel. Do you have pictures of the Noboiroi and the Nakagawa b1 gyuto? Also, what are your prices on them?
  8. O

    Do You Yakatori?

    I was going to say, I usually avoid MTC and the random wheel of shipping cost. I’m on the west coast, so the shipping to me isn’t great.
  9. O

    Do You Yakatori?

    Keep your eyes out for deals, the binchogrill has 15% off right now. Can’t speak to their grills, but their charcoal isn’t bad and 15% off doesn’t happen that often.
  10. O

    Do You Yakatori?

    Yup, the latter is what I meant. You probably lose some heat to the unfilled part, but I don’t think it would be a deal breaker. Even with my small grill I make a descending stack of coals so I don’t have everything blazing hot at once. For me it helps keep some things warm when I finish off the...
  11. O

    Do You Yakatori?

    As long as the depth or width doesn’t change, then I don’t think you have to spend more on binchotan. You would just have more length as a warming zone.
  12. O

    Withdrawn Y. Tanaka AS gyuto 210mm

    Thank goodness this is withdrawn. This is exactly a knife I didn’t need to tempt me.
  13. O

    How do you collect?

    I am frequently tempted to “try” knives, but I think I do a pretty good job of resisting them. Now what gets me is sentimental value added on top of the knife. If I’ve interacted with the maker in some capacity it really shifts the needle towards buying. I saw it somewhere else here on the...
  14. O

    Thinking about making some changes

    +1 for Hinoura, I hesitated for a long time and finally got one, loving it.
  15. O

    The Deals, Discounts, & Sales Thread

    Sugi Cutlery has 15-30% off all knives right now, please buy them all before I cave in.
  16. O

    The "Let's Talk About This Knife" Thread.

    How do you wash that cutting board thoroughly? It’s massive!!
  17. O

    Do You Yakatori?

    Yeah, but gizzards have literal rocks in them and I eat ish that up. Maybe I’m just not a liver person 🤷‍♂️
  18. O

    Do You Yakatori?

    On the note of chicken hearts, I really like preparing them the yakitori-baka style way that Yakitoriguy shows. Something about it makes it more fun to eat and you get a little different texture where the hearts are touching. If anyone is able to get liver down to a palatable texture and taste...
  19. O

    Daily Knife Pics. Any Knife. Join In!

    Santoku from Hinoura Hamono. Acquired at the sharpening event in LA at the JACCC. Shout out to @JBroida for stepping in last minute to be a translator. I had a great time and wish I was around more to visit the JKI shop in person.