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  1. JanusInTheGarden

    Masamoto KS discontinued?

    Hey all, Been a hot minute since I've joined this crowd. Hope yall are doing well. So like the title says, I got an itch to get something new and I thought it was high time I looked at masamoto ks wa-gyuto in 240. I can't find any of the usual sellers that have it in stock. Did they stop...
  2. JanusInTheGarden

    Hudson Valley

    I'll check that place out, thanks guys! Another one folks seem to recommend is Fish and Game? Ever tried that place?
  3. JanusInTheGarden

    Hudson Valley

    Just curious, Who all is located in the Hudson Valley, NY? Curious about restaurants around the town of Hudson?
  4. JanusInTheGarden

    King Stone Combi

    Thanks y'all, and afraid its Hyde Park, New York. I appreciate the offer for a short term solution!
  5. JanusInTheGarden

    King Stone Combi

    Question, So my sharpening gear has mysteriously been taken, so while being up s**t creek I've had to run and buy a King 1/6K stone. For me, I don't see any comparison between this thing and my last stones. Is there any trick to unlocking the potentially of these commonly recommended stones...
  6. JanusInTheGarden

    Great value carbons

    Daddy Yo Yo et al, thanks for the info on the Dragon. I've honestly been wanting one for a long time so I think its just high time I went with my instinct and pulled the trigger on it. Thanks for the info, I'm looking forward to checking it out.
  7. JanusInTheGarden

    ridiculous requests

    Pittsburgh Well Done Filet.
  8. JanusInTheGarden

    Great value carbons

    Looks like the Misono Dragon is getting a lot of love. I've never owned one, but I'm really wanting to snag one. Can some dragon owners tell me what to expect out of that particular knife in 240? It seems to be somewhere between a laser and a workhorse, and I've heard comparisons to Sabs--sound...
  9. JanusInTheGarden

    Great value carbons

    I was hoping to take a quick poll on everyones favorite sub-$200 carbon gyutos for professional use. So, for less than $200, what carbon gyuto would you buy as a primary knife in a pro setting.
  10. JanusInTheGarden

    do you stir constantly, when making rissoto?

    I've got another seemingly common point of contention. What is the correct viscosity of risotto to you? I 've seen one specific viscosity answered most commonly but respectable chefs saying another.
  11. JanusInTheGarden

    Media Youtube AWESOME!

    Thanks for the pork video, really enjoyed it.
  12. JanusInTheGarden

    210 Petty Users...

    Has anyone noticed that they're sharpening through the already limited height within, say, 2 years?
  13. JanusInTheGarden

    210 Petty Users...

    GGinga stainless
  14. JanusInTheGarden

    210 Petty Users...

    To the folks who have taken up the 210 petty suji as your line knife, What are your thoughts on using the long petty/short suji as your service knife? Do you ever wish you had the height of a chef's knife? Are you concerned about sharpening up the blade too quickly? About to pull the...
  15. JanusInTheGarden

    So the GF wants to use my knives...

    Wait, how do you guys get your sig others to cook? Mine says thats what I'm here for...
  16. JanusInTheGarden

    School Advice

    Seth, just channel your profile pic?
  17. JanusInTheGarden

    School Advice

    Ah I ate at Cochon back in December when visiting my mom. I freaking love those roasted oysters with the spicy anchovy sauce y'all made. Holy jesus those are good. I definitely intend to head back down sometime soon and do some staging around.
  18. JanusInTheGarden

    School Advice

    I'm heading to Blue Hill at Stone Barns for externship. Afraid I haven't worked in New Orleans, my mom lives down there and I spent some summers working in Mellow Mushroom during college. All of my work experience took place in Atlanta. Where have you worked in New Orleans? I've looked into a...
  19. JanusInTheGarden

    School Advice

    Hermione? That sucks. I'll be sure to keep that lesson in mind. I just finished this weekend with the first half of the AOS degree. I'm about to head off to externship, so some of what you guys are mentioning about keeping my mouth shut will be most apt. I particularly like the idea of thinking...
  20. JanusInTheGarden

    Bon Appetit 20 Most Important Restaurants 2013

    They did a follow up where they asked chefs their opinions of the top 20. Momofuku still made the cut on here as well, and some of the choices are pretty interesting. http://www.bonappetit.com/blogsandforums/blogs/bafoodist/2013/02/chefs-pick-top-restaurants.html
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