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    Kitchen pros: why does brunch suck so much

    It’s various forms of inefficiency. It’s an industrial engineering problem. You decide to run brunch out of a nice dinner restaurant, and then you are: - shoehorning a menu that is usually egg and fryer heavy into a kitchen designed for dinner cooking. Like ok, what brunchy stuff can we push...
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    maybe my most ridiculous purchase (in a while). a PENCIL. a wooden pencil

    I use pencils a lot at work and I was doing the same research, haven’t tried a Blackwing as it just seems overkill but so far I’ve used Artline Black Beauty, Musgrave Tennessee Red, Palomino Golden Bear, and have a couple more types in the queue before I pick a favorite. I haven’t joined any...
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    WTS Shirou Kunimitsu 247 mm white 2 gyuto

    Their steel is killer and the grind is surprisingly awesome and not wedgy
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    SOLD Mazaki AS 241x54 with saya

    Had a Q about balance point, nearly to the heel but not quite. Maybe a cm forward or so
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    occasionally we cut ourselves. the best tape EVER.

    Yep! I carry surgical glue and clotting powder. Also +1 trainer tape like in the OP. I rolled some tobacco out of a cigarette and used it on wounds in a kitchen a few times, that works decently, and frequently wished I had gunpowder on me because that would look even more BA.
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    SOLD Mazaki AS 241x54 with saya

    Yep, ebony and the K&S wenge saya
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    SOLD Mazaki AS 241x54 with saya

    Sure, what would you like to know?
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    SOLD Mazaki AS 241x54 with saya

    Didn’t want to have to sell this but I do. Some of the best steel around, killer geometry, wicked taper. Great balance of thick heel, whisper thin tip, thin at the edge but robust and resistant to chipping, easy to sharpen. Second owner I believe, have used it but not very much. Cladding is not...
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    How does Knifewear have Knives from the future?

    Everyone knows time travel is how Mazaki makes all the knives so fast
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    Recommend me a Suji

    Shiro Kamo
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    Anything you wouldn't cut with a non stainless knife?

    I use mostly carbon for most things, at home and at work. AEB-L and ginsan and SLD and YXR (although the latter two aren’t necessarily stainless) take edges that I really like though. One thing I might grab a stainless for if I remember to is cutting onions in bulk that will not be cooked...
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    Has anyone made "Assassin" spaghetti?

    Depends on the sauce too. Most recipes I’ve seen use a simple tomato sauce with hot pepper, like an arrabbiata type, but I’ve had good results using a sauce I’ve cooked meat in, or one with some pesto in, etc, because you are also concentrating the flavor by evaporating and absorbing all the water
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    Has anyone made "Assassin" spaghetti?

    Yes! A few times recently, including for a tasting at a restaurant I will now be working at. Don’t use bronze die pasta, it’ll be too starchy and not dry up to crisp.
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    Has anyone actually used a mezzaluna?

    Exactly the same here with a double bladed one. I actually had that before I had knife skills and it helped, but now I’ve caught up.
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    You're Going To Buy One Santoku From...

    I’ve got several, and am consistently impressed by the steel and the blade geometry. These all cut way better than pictures, choil shots, and even looking and feeling it in person (note I am not a knife maker or grinder) would indicate.
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    What ingredients do you not know what to do with?

    Only thing I could never figure out how to cook was kidneys. I know plenty of people butcher and cook and eat them, did plenty of reading and watching, but could never get them to not smell like P and not make the kitchen smell like P.
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    Dishwasher recommendations?

    Pedro, I swear that guy was a plumber and electrician back home i know I’m in late with this haha
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    What is this marking hidden on my blade?

    I always thought that it represented a Tatara, but I just looked it up and that’s not what a Tatara looks like and also beehive furnaces were European. So I dunno
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