Show your newest knife buy

[Adrenaline_6]

I like the Chinese style pork belly. Here is a recipe if you like: https://www.facebook.com/watch/?v=10153433256037758

Those Tsourkan knives are beautiful btw. I am partial to the Koa handles since I am from Hawaii originally. Curly Koa is outstanding.

 

[Brian Weekley]

I was thinking that I would give it to the first person to eat balut. But then I concluded that I couldn’t hold it from the KKF family. So here goes.

* Start with a flat piece of pork belly the size of your baking pan. I use a Pyrex Dish.
* Score the pork belly with a suitable sharp knife you bought on BST.
* Put fresh thyme and sliced garlic in pan under the pork belly.
* Rub kosher salt well into the scored pork, cover with aluminum foil.
* Add white wine to the pan to a braising level.
* Put the pork belly into a pre-heated 325F oven. Bake for 90mins.
* Remove foil and continue to bake to 195-200F internal temperature. About another 45 minutes.
* Allow to cool, remove the pork belly and pour off and save liquid, garlic and thyme sprigs, deglaze the pan. Return the pork belly to the pan.
* Place a weighted pan on top of the pork belly. Place in refrigerator for 24-48hrs.
* Cooking liquid to refrigerator to separate the fat.
* Remove pork belly from refrigerator, brush with oil and salt with kosher salt.
* Put pork belly into a preheated 500F oven for 20 minutes.
* Turn Strained contents of cooking liquid into gravy. I don’t used much of the separated fat and add chicken stock and roux to get the volume and consistency I desire.
* Here’s the most important part. Place the pork belly under a high broiler and obtain the crackling finish you desire. Don’t walk away! 2-4 minutes.
* Cool slightly and slice to serve. Very rich ... a little makes a serving. Reheat leftovers in a 325F oven.

Enjoy!

 

[M1k3]

* Score the pork belly with a suitable sharp knife you bought on BST.

 

[thebradleycrew]

This is a monster. Like a really big monster. Like 460 grams o monster. 275mmx70mm. Dammy integral presentation grade Koa by David Lisch. Needs some thinning behind the edge that I will probably have someone more competent than myself complete, then am going to see how she cuts. Looks like a nice grind when the reflection sort of gives away (back cut). Maybe I should use it on Brian's pork belly recipe...

 

[Brian Weekley]

My goodness that’s a gorgeous knife but I expect that the French police are hot on your trail to recover their best guillotine blade!

 

[Lauge]

A Toyama 240 mm usuba.
Next considerations:

• Do I really need an usuba?
• How many daikons can I actually eat on a weekly basis?
• Can you cut a bread roll katsuramuki style?
  
• Why is my girlfriend leaving me?

 

[M1k3]

A Toyama 240 mm usuba.
Next considerations:

• Do I really need an usuba?
• How many daikons can I actually eat on a weekly basis?
• Can you cut a bread roll katsuramuki style?
  
• Why is my girlfriend leaving me?

Katsuramuki potatoes? Fruits?

 

[Lauge]

Katsuramuki potatoes? Fruits?

I've actually used the technique to introduce new fruits/vegetables to my nephew when he was a baby. It eliminated the choking hazard while the strips were big enough that he could grasp them with his limited motor skills.

 

[madelinez]

A Toyama 240 mm usuba.
Next considerations:

• Do I really need an usuba?
• How many daikons can I actually eat on a weekly basis?
• Can you cut a bread roll katsuramuki style?
  
• Why is my girlfriend leaving me?

But why do you need a girlfriend when you have an usuba?

 

[Lauge]

But why do you need a girlfriend when you have an usuba?

Maybe if I got another usuba that would fill the void…

 

[daddy yo yo]

Usuba-love! I’ll join the club soon...

 

[daveb]

Balut - mostly consumed by drunken sailors when Subic Bay was open. I've never been that drunk.

 

[MowgFace]

Balut actually tastes pretty damn ordinary. Its more the cartilage-y crunch and occasional feather that is weird.

Mowgs

 

[alterwisser]

I think Balut is pretty darn gnarly....

 

[mise_en_place]

I think Balut is pretty darn gnarly....

Honestly, it just tastes like a hardboiled egg.

Here's a Dalman family photo. The 180mm honyaki is a new addition. Top is a 240mm in AEB-L

 

[MowgFace]

Honestly, it just tasted like a hardboiled egg.

+1.

 

[mise_en_place]

Having handled two others, and now the owner of two, I can confidently say that Dalmans are utter garbage. Please feel free to send me any and all Dalmans you might have just lying around. I will pay you a fair price because I feel bad for how badly Robin duped you.

 

[Colonel Mustard]

I was thinking that I would give it to the first person to eat balut. But then I concluded that I couldn’t hold it from the KKF family. So here goes.

* Start with a flat piece of pork belly the size of your baking pan. I use a Pyrex Dish.
* Score the pork belly with a suitable sharp knife you bought on BST.
* Put fresh thyme and sliced garlic in pan under the pork belly.
* Rub kosher salt well into the scored pork, cover with aluminum foil.
* Add white wine to the pan to a braising level.
* Put the pork belly into a pre-heated 325F oven. Bake for 90mins.
* Remove foil and continue to bake to 195-200F internal temperature. About another 45 minutes.
* Allow to cool, remove the pork belly and pour off and save liquid, garlic and thyme sprigs, deglaze the pan. Return the pork belly to the pan.
* Place a weighted pan on top of the pork belly. Place in refrigerator for 24-48hrs.
* Cooking liquid to refrigerator to separate the fat.
* Remove pork belly from refrigerator, brush with oil and salt with kosher salt.
* Put pork belly into a preheated 500F oven for 20 minutes.
* Turn Strained contents of cooking liquid into gravy. I don’t used much of the separated fat and add chicken stock and roux to get the volume and consistency I desire.
* Here’s the most important part. Place the pork belly under a high broiler and obtain the crackling finish you desire. Don’t walk away! 2-4 minutes.
* Cool slightly and slice to serve. Very rich ... a little makes a serving. Reheat leftovers in a 325F oven.

Enjoy!

Many thanks!!!

 

[plluke]

I needed a knife that I loved because of how ridiculous it looked. I found one! (Kurosaki Fujin SRS-13 180mm).

 

[Dendrobatez]

Here's a Dalman family photo. The 180mm honyaki is a new addition. Top is a 240mm in AEB-L

View attachment 65275

Love that's 180mm

 

[marc4pt0]

This is a monster.
View attachment 65205 View attachment 65206 View attachment 65207 View attachment 65208

Like how amazing does this feel in hand though? David’s sculpted bolster and handle is among the MOST comfortable I’ve come across. Once you get a little thinning done behind the edge you will have yourself a blade that you just can’t put down. It will cut like a motherf......

 

[alterwisser]

Having handled two others, and now the owner of two, I can confidently say that Dalmans are utter garbage. Please feel free to send me any and all Dalmans you might have just lying around. I will pay you a fair price because I feel bad for how badly Robin duped you.

8 coming your way

 

[5370H55V]

A bit late to the party, but I'm loving my new Tsourkan right now.

 

[mise_en_place]

Killer knife ^^

Wish I hadn't sold my Tsourkan to Barlomey.

 

[5370H55V]

Killer knife ^^

Wish I hadn't sold my Tsourkan to Barlomey.

Thanks, the fit and finish is amazing on it! The blade surface and edges are so polished you can even see the reflection of the screen across the blade in the background.

Also, I may or may not have just stabbed my monitor while taking that choil shot...

 

[Barmoley]

Killer knife ^^

Wish I hadn't sold my Tsourkan to Barlomey.

Wait, which Tsourkan did you sell me?

 

[mack]

Dalman Sawjihiki

My second. I sold the first one to a good friend, but always regretted it a little bit. So I had to take the chance to buy this little baby.

Mack.

 

[Geigs]

New beater for the wife. I'm actually liking it a lot. No idea what it is. 210 INOX.

 

[mise_en_place]

Wait, which Tsourkan did you sell me?

290mm suji in A2 with an S-grind, an ebony handle and nickel spacer. It was beautifully finished, like all of Marko's knives.

 

[Barmoley]

290mm suji in A2 with an S-grind, an ebony handle and nickel spacer. It was beautifully finished, like all of Marko's knives.

Oh, that one, that was a long time ago. Beautiful knife for sure.