Recent content by KJDedge

How is the blade by Artificery as a performer ??… I have always thought Haburn is my top 1 or 2 for cutting performance… how would you rank those in your pics?

Alexpoleironworks has some very good tools… Have the fork and spatula…, the fork won’t bend under the heaviest of foods and the spatula is great as well… Want to try the tongs but not sure about the design

Heading to Manhattan middle march… Any suggestions for awesome restaurants… Any cuisine and any price range is in play.. Thanks in advance

Hexclad has a pepper mill out…. anyone here try it or have thoughts vis a vis weber or the cannon?

I only have owned Lodge and Smithey…. Smithey makes a wonderful carbon steel product with an incredibly smooth cooking surface…. Lodge is rough…. I can highly recommend the Smithey

1) was thinking time wise but it sounds like it’s not any quicker on a Tormek 2) uncertainty if I have good enough technique to properly maintain edge… ie…. I have never “thinned” behind the edge…. Just have tried to maintain a sharp edge…. Not sure how I would thin a nice Damascus anyway as it...

I started using a wicked edge on my kitchen knives….now using stones freehand basis…. Feel like I am finally getting decent results but honestly totally unsure of the angle or consistency of the angle but the knives turn out sharp… Saw the Tormek wheel grinder system… Should I consider going to...

I have a Devin Thomas stainless Damascus bubble wrap pattern that was crafted by HHH Randy Haas…. Devin’s billet….does that interest you ….9.5” gyuto

Beaujolais by foillard, bouland, etc are making incredible cellar worthy wines that are still reasonable…best value in French wine IMO… Good years of southern and northern Rhône’s are great to cellar and collect…. Bordeaux… what great values are appearing… putting Napa quality and prices to...

I have a nice aiwatani jnat that I finish my sharpening process with…. have never flattened it due to inexperience or afraid to ruin it.. do I need to flatten and with what?…I lightly started with atomi 300 but it seemed like it was just going to scratch it up… any thoughts welcomed

Anyone have an Adam or Haley chef knife they want to consider parting with?

Admitting you have a problem is the first step to curing the problem

I own many different custom makers knives. Haburn is in the very top echelon for cutting performance… fit finish is also just tops… Would highly recommend and he is top notch to deal with… a real professional

It has a hole at one end…so maybe…haha