Knives at work
Knives at work
This is why you, too, should own a Fujiwara FKM 270mm gyuto.
Any other knives basking in victory out there?
Any other knives basking in victory out there?
Re: Knives at work
I gave my 240 FKM to the cook at the pre-school my kids go to. I still wish I had picked up a 270 when mark was blowing them out for $60 a few years back. Great knife!
Re: Knives at work
I like where this is going.
I do like those Kiwis. I've never heard of the chocolate. It never fails to amaze me that the deeper I dive into food the less I know, but thankfully there's more to learn.
Here's the bulk of a traditional pico courtesy of my Takeda Sasanoha. I think it did another three gallons of red onions, but I didn't take a picture.
I do like those Kiwis. I've never heard of the chocolate. It never fails to amaze me that the deeper I dive into food the less I know, but thankfully there's more to learn.
Here's the bulk of a traditional pico courtesy of my Takeda Sasanoha. I think it did another three gallons of red onions, but I didn't take a picture.
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Re: Knives at work
Fascinating.
Especially interesting you guys are using the Kikuichi Tsuchime and the Takdea in a pro environment.
Two of my very favorite knives. (I have the KK Warikomi and the Takeda Classic) Not sure why but imagined they might be a little delicate for a pro environment.
Especially interesting you guys are using the Kikuichi Tsuchime and the Takdea in a pro environment.
Two of my very favorite knives. (I have the KK Warikomi and the Takeda Classic) Not sure why but imagined they might be a little delicate for a pro environment.
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Re: Knives at work
Great idea Lepus. This is a very cool topic. These photos illustrate why I always defer to the pros on issues of edge retention and what has it/what doesn't .
Re: Knives at work
Haha, well, it's a bit sad but I actually don't get to do this as often as I'd like anymore, Steve. I generally have henchmen. Youth is wasted on the young and so on. Few things make me as happy during my work day as getting to nestle in with a lot of knife work, even when it's rougher knife work.
Josh, I have the same peeler. I don't mean I just have a Kuhn Rikon, I mean mine is the same color. I picked it specifically so the peeler would never go missing or be taken by someone else.
Long story short, we can never work together.
Josh, I have the same peeler. I don't mean I just have a Kuhn Rikon, I mean mine is the same color. I picked it specifically so the peeler would never go missing or be taken by someone else.
Long story short, we can never work together.
Re: Knives at work
Haha Lepus. I actually bought that in a 3 pack, so I have other colors.
Josh Cooper
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Re: Knives at work
Haha! Imagine the health inspectors reaction to that!
No, I was posting up with a catering company working out of a community kitchen. The cages were to keep our goods safe from thieves.
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Re: Knives at work
thegingerninja.abq wrote: ↑Mon Feb 06, 2017 9:25 pm
Haha! Imagine the health inspectors reaction to that!
No, I was posting up with a catering company working out of a community kitchen. The cages were to keep our goods safe from thieves.
Cage to table is the newest thing, you didn't know?
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Re: Knives at work
STPepper9 wrote: ↑Tue Feb 07, 2017 4:37 amthegingerninja.abq wrote: ↑Mon Feb 06, 2017 9:25 pm
Haha! Imagine the health inspectors reaction to that!
No, I was posting up with a catering company working out of a community kitchen. The cages were to keep our goods safe from thieves.
Cage to table is the newest thing, you didn't know?
Haha! I can see the industrial meat producers gaslighting us with glorified notions of "cage to table". They kinda do already
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Re: Knives at work
Haha.
I'm also picturing a restaurant with cages near the entrance full of bunnies and chickens, you know, like the lobster and fish tanks in some seafood restaurants.
I'm also picturing a restaurant with cages near the entrance full of bunnies and chickens, you know, like the lobster and fish tanks in some seafood restaurants.