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[nhb22]

This guy must also have read this thread. Not sure who it is lol

 

[nhb22]

Can’t do this with a mandoline!

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Conclusion: needs the same rinse + nuke treatment as Ian’s breakfast potatoes for one

Looks delicious. How does your recipe work? Do you use a lid? I imagine it would take a long time to cook if you just flip a few times.

 

[mengwong]

A slicer is deep and takes up a huge amount of bench space, far more than I can devote in my kitchen.

Just noting for the record – Berkel have anticipated this problem and considerately developed a variety of attractive matching floorstanding pedestals for the low, low price of €1709

https://www.theberkelworld.com/en/slicers/flywheel-slicers.html

 

[nickrut]

Mandolins have their time and their place. I def wear a cut glove though. Learned that lesson too many times.

 

[nhb22]

Old Toyama getting the work done!

 

[Uncle Danny]

Just noting for the record – Berkel have anticipated this problem and considerately developed a variety of attractive matching floorstanding pedestals for the low, low price of €1709

https://www.theberkelworld.com/en/slicers/flywheel-slicers.html

Wooow they are pretty

 

[Metallicats44]

My fav paring, Takumi Ikeda Aogami Super....and a Sugimoto handle saying hello

I love my Ikeda petty! Sold my gyuto and nakiri but couldn’t bring myself to let my 120 petty go

 

[Michi]

Just noting for the record – Berkel have anticipated this problem and considerately developed a variety of attractive matching floorstanding pedestals for the low, low price of €1709

https://www.theberkelworld.com/en/slicers/flywheel-slicers.html

Bargain! Only glitch is that you have to add between €7,519.00 and €19,889.00 for the slicer.

I'll have a think about it though…

 

[FoolClone]

Halves of leftover veg for improv sour cream sauce with Le Makoto

 

[mengwong]

Looks delicious. How does your recipe work? Do you use a lid? I imagine it would take a long time to cook if you just flip a few times.

It does take a long time, and the insides don’t always cook through. Let me alpha test the recipe a bit before I post a working version.

 

[DitmasPork]

 

[OkayMode]

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I love how much use this Raquin gets.

Have you thinned it recently or do you have a few @DitmasPork ? The shinogi looks higher than I remember

 

[DitmasPork]

I love how much use this Raquin gets.

Have you thinned it recently or do you have a few @DitmasPork ? The shinogi looks higher than I remember

I’ve two Raquin gyutos, decided to get this one thinned for a different cutting experience. Yeah, shinogi is about a 1/2 inch higher.

 

[4fingersofelmert]

Birg and Raquin for dinner prep tonight. Man does the Birg ever cut

 

[blokey]

Cruzeiro slicer, slice really thin easily (yeah I know the beef is not that fresh)

 

[aporigine]

Bargain! Only glitch is that you have to add between €7,519.00 and €19,889.00 for the slicer.

I'll have a think about it though…

it’s an alluring beast

 

[blokey]

Also Okubo, sharpened it up today, the sticky sharpness of this thing is just crazy, reminds me why I love carbon steel

 

[Simply]

I’ve two Raquin gyutos, decided to get this one thinned for a different cutting experience. Yeah, shinogi is about a 1/2 inch higher.

Thinned at district?

Pretty awesome how the stamp was retained

 

[4fingersofelmert]

180mm-ish k-tips have been my favorites for grab and go, quick tasks. The Raquin replaced my Hado as my favorite in this department. Now to see how the JB compares.

 

[Dave]

I really wish it was taller. Mine came in at 190mm length and looks absolutely stunning, but 45mm height doesn’t feel nice in use.

 

[4fingersofelmert]

I really wish it was taller. Mine came in at 190mm length and looks absolutely stunning, but 45mm height doesn’t feel nice in use.

Yeah at 45mm it's more so competing for the petty space than the bunka space in my lineup. The Raquin is 50mm. I have wanted a petty from Joel, so if that's where it fits that's good with me.

 

[Phillips.Forged]

Nakiri in Damasteel Grabak™ pattern

Blade Length: 6 and 3/4” / 171 mm
Overall Length: 12”/ 300 mm
Handle: Curly Narra Wood, Copper Perfect Pinch Bolster
-One-off minimalistic pinch grip bolster
-Satin finished stabilized handle and blade

Available only during the Damasteel Chef Invitational on November 16th.

Join my newsletter to gain first access.

-John Phillips

 

[billybunka]

Any tendon enjoyers??

 

[nhb22]

Any tendon enjoyers??View attachment 361668

i love it! but doctor said too much cholesterol...

 

[Blumbo]

Any tendon enjoyers??View attachment 361668

Great in a bowl of pho

 

[nhb22]

All stainless rotation from some of my favorite makers. @DevinT @eddworks @Troopah_Knives @mahwen You guys rock!

 

[mengwong]

NKD

a sakimaru or a brisket sword

FYI @cotedupy

 

[JPAU]

NKD


View attachment 361826

FYI @cotedupy

I really enjoy Mark Forsyth’s work. I have read almost all of his books (if not all except that one)!

 

[eddworks]

All stainless rotation from some of my favorite makers. @DevinT @eddworks @Troopah_Knives @mahwen You guys rock!

Do I put my mark on the wrong side?!?

 

[Danejah]

All stainless rotation from some of my favorite makers. @DevinT @eddworks @Troopah_Knives @mahwen You guys rock!

View attachment 361820

I don’t get jealous often, but damn. Nice!