Search results

I haven't posted on these forums for years since I got an office job, but my interest in knives has slowly reignited. So I have a question. Back 5-6 years ago when I was big into knives there were pretty much no decent EU vendors other than Maksim/JNS and Will Catcheside. Can someone please let...

For most things I make involving chicken, I use the pressure cooker to make a stock and cook the chicken. So generally I put a whole chicken in the pressure cooker for about an hour with some vegetables. I then take the meat off the bones and use the stock to make a sauce of some description...

So I don't spend a whole lot of time round here much though I do lurk a bit without posting. The main reason for this is that I am no longer a Chef and after doing it for 11 years, I now work in an office, which is awesome. However the canteen in my office is absolutely awful and I've been...

Dunno about the rest of you guys here, but every so often where I work things don't get used in the correct rotation and things end up going out of date. Generally when this happens I just bin whatever it is but not everyone where I work is like me and sometimes we are a bit flexible with the...

Hi guys. I wonder if anyone can help me. There is an image I have which contains Kanji and I think I know what it means/says but I'm not 100% sure and I wonder if anyone can help me sort of deconstruct it? If anyone can help I shall explain what it is and why I need it translated. If anyone can...

Perhaps this is a silly question, but I must ask it. Basically where I work they aren't super strict about what clothes you wear and generally I wear an expensive Chef jacket and decent clothes, apron etc. However, the weather is starting to heat up a bit and I find the jacket pretty unbearable...

To cut a long story short I don't have a lot of free time and I've started exercising again, at nights when I get home from work at about 10pm. However despite the obvious benefits of exercise, a pretty big problem has arisen: I can't sleep at all. There's usually only 2-3 hours between the...

Not sure if this had been answered before, but I'll give this a go anyway. I have tried experimenting recently with a King 800-5k Rika setup and despite it being fast, I wasn't that impressed by the edge it left. I've also tried 500 Bester-Rika 5k and again was left unimpressed. If I go Bester...

Not sure how successful this will be, but I'll give it a go. When clearing out some stuff I found a big thick leather belt with a brass buckle that my father bought about 40 years ago in Denmark. I reckon brasso will work on the buckle but the leather itself is stiff as a board and seems to be...

I know it must seem like it's raining DT ITK's at present, but it is just a case of rather strange timing that Vladimir sold his recently and I am now doing the same. Literally the day before I saw his I decided to sell mine and I wanted to wait until it was sold before I posted this This is...

These are my working knives that I use all the time. I don't have a huge collection, I used to have loads more but I either put them to pasture or sold them and focused my collection a bit more. I hope you like them Tilman Leder 210 Niolox suji Got this nearly a year ago and I have literally...

Here are mine. None of them made by me. All for 270 gyutos. The far right one is probably the best I've seen, with the cork in the end to protect the tip. So let's see yours. I am curious as to how complicated they can get

Bit of a longshot, but do any of our more fitness-conscious members wear these and if so could they offer any insights? I run about 5 miles twice a week and I've been thinking of buying a pair for a long time but I'm still on the fence. Any insights or thoughts from anyone here?

Anyone here familiar with this "sport"? It was around a while ago then sort of disappeared, but it is back! I wouldn't imagine many people have seen it before apart from perhaps this article on cracked.com and it has also sort of been in the minds of long-time MMA fans for a while. If anyone...

Anyone ever make this? I tried it a little while ago but wasn't over impressed with the results. Does anyone have any tips or hints for making this delicious? Out of curiosity is it popular in the US/Canada? Saw it on a few US cookery shows, hence me getting the idea to make it

I have noticed recently that there seems to be something of a trend in Eastern Europe where young people climb to the top of impossibly large buildings basically for fun. These people are either incredibly brave/stupid/bored but anyways, I have noticed that there are quite a few videos of these...

Ok this is my first review so here goes nothing. I'd say this is the first time I've actually got a knife anyone wants to hear about! In case anyone has a feeling of deja vu, Tinh did a review of a similar knife (here) but I wanted to give my views because mine is a little different, and because...

Recently I bought a new phone and as usual when you get something new you look forward to it, but for probably the first time ever when buying a new phone, I was actually a little sad to see the end of my old one. I had an HTC Hero and this thing was basically bulletproof, never let me down at...

One of my co-workers has a Tojiro DP gyuto which he doesn't treat all that well and every so often I sharpen it for him. Because it's been a while and the edge is totally manged, I thought to myself maybe I should try and thin it a little to basically get rid of the old busted up edge and start...

Ok for sale I have my 240 blue steel Watanabe gyuto with burnt chesnut handle and engraving. I bought this a good while ago and it has been used maybe 4 or 5 times in a pro kitchen. The steel is blue steel at 63-65 according to Shinichi and clearly has the kurouchi finish. I paid extra to...