Chefknivestogo Forums

Jeff B wrote: ↑Fri Oct 11, 2019 4:14 pm

Chefspence wrote: ↑Fri Oct 11, 2019 12:58 am

Jeff B wrote: ↑Sun Aug 25, 2019 6:05 pm This ones for Dan!

210mm Kurosaki Laser, a badass little knife!

Give it back to me!

NO!

I remember that knife, it really does fly through things.

Monster Cabbages i found in the Russian market. These would scare most of the knives in my house away!

Bob Z wrote: ↑Mon Dec 30, 2019 4:44 pm Monster Cabbages i found in the Russian market. These would scare most of the knives in my house away!

O my!

Bob Z wrote: ↑Mon Dec 30, 2019 4:44 pm Monster Cabbages i found in the Russian market. These would scare most of the knives in my house away!

Bob, is that you??
What an impressive cabbage! Maybe that monster explains the recent trend towards 270's among home cooks... hahaha

Altadan wrote: ↑Mon Dec 30, 2019 11:53 pm

Bob Z wrote: ↑Mon Dec 30, 2019 4:44 pm Monster Cabbages i found in the Russian market. These would scare most of the knives in my house away!

Bob, is that you??
What an impressive cabbage! Maybe that monster explains the recent trend towards 270's among home cooks... hahaha

I'm starting to move more into 270 knives as well. Still view a 240 as best all around, but I just got a pork belly in the oven - used a 270 to skin it (love it with and without, but SO likes it this way more). Salt, pepper, paprika both sides and wrapped in parchment and two layers of aluminum foil. 225 degrees for 7 hours, cool overnight in foil, and the cut into servings and fried in rendered fat. I'm also waiting on an Ultimatum HD 270 from ButlerHoosierChef that will probably become my new salmon knife.

Not cabbage, but...

Yoshimi Kato nashiji suminagashi and .5 pound Thai chili for nuoc cham today

bruin wrote: ↑Tue Feb 04, 2020 9:24 pm Not cabbage, but...

Yoshimi Kato nashiji suminagashi and .5 pound Thai chili for nuoc cham today

This is strictly for cabbage. You should post this stuff in the knifes at work thread. That's a great thread that doesn't get enough action imo.

Cutuu wrote: ↑Tue Feb 04, 2020 9:52 pm

bruin wrote: ↑Tue Feb 04, 2020 9:24 pm Not cabbage, but...

Yoshimi Kato nashiji suminagashi and .5 pound Thai chili for nuoc cham today

This is strictly for cabbage. You should post this stuff in the knifes at work thread. That's a great thread that doesn't get enough action imo.

Must have missed that one, sorry. I’ll post in there next time.

bruin wrote: ↑Tue Feb 04, 2020 10:15 pm

Cutuu wrote: ↑Tue Feb 04, 2020 9:52 pm

bruin wrote: ↑Tue Feb 04, 2020 9:24 pm Not cabbage, but...

Yoshimi Kato nashiji suminagashi and .5 pound Thai chili for nuoc cham today

This is strictly for cabbage. You should post this stuff in the knifes at work thread. That's a great thread that doesn't get enough action imo.

Must have missed that one, sorry. I’ll post in there next time.

Don't let Raymon give you a hard time, you post wherever you like.

Jeff B wrote: ↑Wed Feb 05, 2020 1:42 pm

bruin wrote: ↑Tue Feb 04, 2020 10:15 pm Must have missed that one, sorry. I’ll post in there next time.

Don't let Raymon give you a hard time, you post wherever you like.

---
In that case, here is my lunch salad...which includes cabbage: Red, Green AND Napa
The Makoto AS Ryusei got the call

Jeff B wrote: ↑Wed Feb 05, 2020 1:42 pm

bruin wrote: ↑Tue Feb 04, 2020 10:15 pm

Cutuu wrote: ↑Tue Feb 04, 2020 9:52 pm

This is strictly for cabbage. You should post this stuff in the knifes at work thread. That's a great thread that doesn't get enough action imo.

Must have missed that one, sorry. I’ll post in there next time.

Don't let Raymon give you a hard time, you post wherever you like.

Quit being a rebel Jeff... Plus, you can't deny the knives at work is a great thread that needs some action.

Nice salad, good color pix, makes me want a Makoto.

My last quickie salad: done with an Anyru 210

gladius wrote: ↑Wed Feb 05, 2020 2:26 pm

Jeff B wrote: ↑Wed Feb 05, 2020 1:42 pm

bruin wrote: ↑Tue Feb 04, 2020 10:15 pm Must have missed that one, sorry. I’ll post in there next time.

Don't let Raymon give you a hard time, you post wherever you like.

---
In that case, here is my lunch salad...which includes cabbage: Red, Green AND Napa
The Makoto AS Ryusei got the call

Gladius has three kinds of cabbage, now that's appropriate.

270mm Tanaka blue#2 vs cabbage. Poor little cabbitches never stood a chance.

Thatʻs a good looking salad! the Makoto AS ainʻt bad either!

Sauerkraut to be . . .


Takeda 210mm Stainless-Clad Sasanoha & Green Cabbage

"(Gruffulo) purple prickles" as my kids call it... With boneless thighs instead of beef sausages.
Kono MM Ginsan 240... Like a walk in the park (though I do wish it was a couple mm taller)

Just want to say this thread is oddly specific yet massively delightful

I cut it up and left it on the board. Hopefully, inspiration arrives soon . . .


Kanehide PS60 Gyuto 210mm & Purple Cabbage

ronnie_suburban wrote: ↑Thu May 14, 2020 2:40 pm I cut it up and left it on the board. Hopefully, inspiration arrives soon . . .


Kanehide PS60 Gyuto 210mm & Purple Cabbage

Nice shot and nice... Everything! That handle complements the knife and board beautifully