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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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    Cooking a prosciutto end

    So I picked up an end of a prosciutto, about 2 pounds in weight, from the Eataly that just opened in my town. Just too cheap of a deal to pass up. I took a few slices off to dice up, but I’m wondering if anyone has ever played around with sous vide’ing a big chunk like that, maybe use it as the...
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    Anyone used a Martell suji?

    Beautiful knives, wondering what they are similar to design characteristics/performance wise and how you might describe? Thanks!
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    long time lurker making the jump! I have this site to thank for a few aquisitions over the years and enjoy seeing all the great work out there!