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    bovine vs kangaroo

    I've learned that I like even cheap bovine strops over balsa. Are roo strops worth the price over bovine? Opinions?
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    SOLD Comet 280mm gyuto

    love that handle
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    Natural Stone Giveaway! $500 value

    I'm guessing nori. I love it.
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    KUROSAKI R2 GYUTO 240

    That knife could definitely cause diarrhea if used very improperly.:sad0:
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    Kitchen Slang

    I guess I miss that kind of thing because there's a point at which you reach into yourself and say NO we will not gown like this. DAMN THE TORPEDOS !!! FULL SPEED AHEAD !!!!
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    One big mistake, and many little ones...

    Make sure you do enough work at the lower grits to get ALL the scratches out. I just got all the to 5k and saw that I still hadn't gotten the deepest ones out. It's hard to see them through the lower grit scratch but when you get close to mirror they really stand out. Wine cork makes a good tool...
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    Kitchen Slang

    Yeah, in the place I referred to the owners were clueless. It didn't last long.
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    Kitchen Slang

    I guess I've only worked in a couple of places with that magic combo. The worst was one where they would seat the entire dr at once then get all the orders and one server would stand there putting them all in the comp. Absolutely impossible.
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    Kitchen Slang

    It's definitely a love/hate relationship, but with no sarcasm at all I really do miss it.
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    From Toronto, ON Canada

    Welcome.
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    Kitchen Slang

    Reading this thread makes me seriously miss being in the middle of a Sat. nite gang rape- printer spooling onto the floor, wild eyed expo trying to answer 6 different people at a time, newbies crouching in the corner mumbling "there's no place like home, there's no place like home". Sighhh....
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    Which hard plastic tray (for sharpening) - in EU

    Sounds like it will make a good set up. Wish I had room for it- small apartment kitchen. Enjoy !
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    Which hard plastic tray (for sharpening) - in EU

    I think it's a polycarbonate cold food pan. I only saw them in the deepest size and in packs of six on UK amazon, but here is a link for US amazon http://www.amazon.com/dp/B00030L5NI/?tag=skimlinks_replacement-20. If there's a restaurant supply place near you they should have those and others...
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    Favourite chefs / chefs you look up to

    Top chef in my book will always be Chef Billy Weirdo (yes, that really was his last name). Hired me when I was 19 as dishwasher, told me if I kept everything scrubbed, peeled his pots, onions, and garlic he'd teach me to cook. He kept his word and the most important things he taught me were...
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    Is freehand sharpening worth it?

    Love this thread. Lots of info and opinions. Good luck to you mutant. I've been freehanding for years but only recently got serious about doing it "right". The videos that others have mentioned from JKI helped a lot. Grind, grind, grind - the only way to get there.
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    New from Australia with no knife knowledge!

    Welcome to the forum. I'm sure you will learn all you need to know here. Don't be afraid to get a couple of stones and start learning to sharpen, pretty much anything you mess up is repairable as you learn more. Maybe pick up a couple trash knives at a thrift shop of something just to learn to...
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    new member

    Welcome from another new member. Hope you learn a lot, I sure have.
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    Incurable edge junkie

    Thanks to everyone for the hospitality.
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    FS: 240mm Hiromoto Wa-Converted Shiroko (Solid White Steel)

    That handle is awesome. Wish I could.
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    Incurable edge junkie

    Thanks for the welcome guys.
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