Search results

Just my opinion I'd up the budget and order a knife from Dave Martell. It's well worth the wait and good value for the money. Also includes lifetime sharpening which in my opinion is a great value because Dave's sharpening is top notch.

Dave is near Philly. Maybe you could schedule a class with him?

The other santoku I have used is a Henkel and this knife is shorter. Technically it is not a santoku. I'd reach out to John at JKI he can clarify the differences.

.I love mine. It gets really sharp and had a very flat profile. Great bang for the buck

Who are the new iron chefs? Will Masamoto return as iron chef Japan?

Looks awesome.

I agree 100%, you've never come off as a cold or corporate in your posts. Perfect example is how you identified a knife for chef Son. That was a very nice thing to do and is showing of your character.

I'm on bl2 as well playing zer0. Shinob1 is my Xbox handle if anyone wants to join up. As far as the forum I think you are representing yourself and Korin just fine. You're definaetly a good KKF citizen and I think in your introduction post you had three or four marriage proposals, so...

Yes this is the first one he has made and sold to someone. Unfortunately, I don't have a Martell guyto to compare it to...yet :groucho: The knife is a great cutter. I've been doing my best to put it through its paces. It glides through dense or soft produce with minimum food sticking to...

I just received a Nakiri from Dave and am wondering if the techniques in the post will apply to a Nakiri?

Here is my latest and greatest.

Talk to Jon at Japanese knife imports. He is in Japan, but I think he is still checking e-mail.

Thanks for the responses. We were thinking of going to NYC. Sounds like a lot of folks are in that area. I'll let you know if we will stop in. :-)

My wife and I are thinking about taking a vacation/road trip next week. I'd like to find a place or two where some of our members cook. Anyone have any recommendations that are on the east coast?

Am I doing it right?

For me recently I have been eating a low carb diet. I have lost over thirty pounds. This is something we do mostly on Sundays. Other then that I don't eat bacon or eggs during the week. I was reallying hoping to use my example to kick off some discussion on cooking techniques as it...

I'd be honored to be part of the cookbook. I'll revisit the thread and see what I could contribute recipe wise.

I'm in love! That wood is amazing. I cant wait to get it and start chopping up a storm of veggies. :knight:

So my wife came home with one of the lodge carbon steel pans from Sur La Table. I took it back the next day. The seasoning was flaking off and you could see a lot of over spray near the handle. My De Buyer pans are way better than the lodge carbon steel pans. I think the lodge would be nice...

Thanks for the tips so far. As for the bacon, doesn't everyone make bacon by the pound? :D Tomorrow I'll cook the bacon first and use the grease for the taters. Then I'll see if I can finish the hash browns anfeggs at the same time while keeping the bacon warm in the oven on low.