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  1. Brian Weekley

    Can’t properly view photos

    +1 on my iPad.
  2. Brian Weekley

    Need help cooking fresh abalone

    Back in the day abalone was plentiful on the West Coast of Canada. Now ... none to be found. My favourite way of cooking abalone. ... slice the abalone into 1/8” slices. Pound the bejeesus out of each slice with the pointy surfact of a meat tenderizing hammer. Slice the bigger slices into 1/2”...
  3. Brian Weekley

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

    Now we’re talking. You’re going to need a tuna sword to fillet that baby.
  4. Brian Weekley

    WTS kikuichi and Sukenari

    Couldn’t agree more ... when it’s time to get things done I reach for my Sukenari Gyuto ZDP189 240mm.
  5. Brian Weekley

    Show your newest knife buy

    Yesterday I made tacos using trim from a beef tenderloin. To get a nice thin slice I popped the trim into the freezer for a bit. I guess it was a “bit” too long because when I pulled it out the tenderloin was closer to frozen than thawed. No way I was going to use one of my HRC 62+ knives to...
  6. Brian Weekley

    Show your newest knife buy

    Although there are Japanese knives specially made for boning it’s hard to beat the value in the Victorinox boning knife and tens of thousands of butchers can’t be all wrong. My expensive knives may have sharper edges but they are more prone to chipping than the Victorinox. Any time I‘m dealing...
  7. Brian Weekley

    Show your newest knife buy

    Have both in my collection and use them regularly. Also have the 10” chef’s knife.
  8. Brian Weekley

    WTS Bunch of knives and a Gesshin cleaver

    I can’t believe the HHH and Catcheside made it through the first pass. Awesome knives and excellent prices. Just goes to show how the Covid plague has affected buying activities on BST. Even at that I don’t think they will last today.
  9. Brian Weekley

    WTS Price drop - Mizuno Honyaki, Y. Tanaka, Mazaki, Togashi

    That choil shot is a stunner. I just love Mizuno’s work ... which is probably why I have three of his 240 gyuto's in my collection .... even I don’t understand that.
  10. Brian Weekley

    How did you get here? On this knife journey that is.

    Started about 60 years ago when I was about 11. For some reason my parents bought me a soft Arkansas stone as a Christmas present. 2”x8”, still have it. I used it to ruin my mother’s kitchen knives for about three years until I got the hang of feeling and listening to the blade while I sharpened...
  11. Brian Weekley

    WTS Price drop - Mizuno Honyaki, Y. Tanaka, Mazaki, Togashi

    Four very nice knives at very reasonable prices.
  12. Brian Weekley

    Greetings from Vancouver Island!

    Love Port Alberni ... I often recommend this knife to people who ask. https://www.**************.com/kaankusugy24.html Its currently out of stock at CKTG, but they have a 270mm version in stock if you’re into longer knives. I have a couple of them if you’re ever in Victoria and would like to...
  13. Brian Weekley

    Greetings from Vancouver Island!

    Hmmmm .... I didn’t know there was a Prince Albert on VI? Do you mean Port Alberni on the mainland or Port Angeles in Washington State?
  14. Brian Weekley

    Greetings from Vancouver Island!

    Welcome ... where do you live on VI?
  15. Brian Weekley

    Knife for Breaking down a beef tenderloin

    I think we’re talking a different size of tenderloin in my neck of the woods. Yours are much larger than I’m used to buying. The results are very impressive indeed. Here is a pic of the portions I typically obtain from a tenderloin. From the looks of your pics you’re getting 10, 13/4”...
  16. Brian Weekley

    Knife for Breaking down a beef tenderloin

    I can see that would work. I honestly never thought of trying a sujihiki for trimming a tenderloin, I just reached for my Hankotsu for trimming. I always used a Gyuto for portioning the tenderloin but now I’ll use a 220mm sujihiki that I have and don’t use very much. Who says you can’t teach an...
  17. Brian Weekley

    Knife for Breaking down a beef tenderloin

    Interesting ... what length of sujihiki do you use? I’ll have to give one a try.
  18. Brian Weekley

    SOLD Takeda Large NAS Nakiri, Kotetsu Bunka, Kaeru 210 Gyuto

    Don’t be reluctant to pick up the Takeda Nakiri. It’s a great buy at the price and has a low maintenance stainless cladding. I have one in my permanent block which is saying something as my permanent collection only holds six of my regular users out of my entire collection. It was the hands down...
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