Search found 90 matches

by Steel+Fire
Thu Nov 05, 2020 1:48 am
Forum: General Discussion
Topic: Favourite long nakiri length: poll
Replies: 29
Views: 3663

Re: Favourite long nakiri length: poll

I have handled a 160 and 180 side by side. I went with the 180 and have no regrets. I have Kurosaki Shizuku in AS. Love it for what it does well. Not a replacement for a good 240 gyuto though. Nice pick up Chappychap. Doubt you will be disappointed.
by Steel+Fire
Thu Jul 02, 2020 2:04 pm
Forum: Sold Classifieds
Topic: TRADED konosuke 240mm MB gyuto
Replies: 2
Views: 1591

Re: TRADED konosuke 240mm MB gyuto

Ugh, missed this one.
by Steel+Fire
Thu Jun 04, 2020 2:52 pm
Forum: General Discussion
Topic: Cutting Boards?
Replies: 20
Views: 4036

Re: Cutting Boards?

Love end grain and have an awesome custom board. Hi-Soft is also great and in my house gets slightly more use.
by Steel+Fire
Sun May 03, 2020 9:44 pm
Forum: General Discussion
Topic: Takamura Chromax durability?
Replies: 16
Views: 3656

Re: Takamura Chromax durability?

I bought one for my wife who worked in a pro kitchen doing catering prep. She used it for about a month and a half before being laid off due to our lovely pandemic. I have sharpened it once and that was after about 3 or 4 weeks of being used on poly boards at her work. Since she was laid of she has ...
by Steel+Fire
Wed Apr 29, 2020 8:11 pm
Forum: General Discussion
Topic: Why are we busy?
Replies: 27
Views: 3908

Re: Why are we busy?

I will add one more...I think people also were wanting to make sure you stay in business so they would purchase even if it was just a little bit, the regular customers. Not to mention you have an amazing selection that is rivaled by few other sites. Kind of like people spending money at their favor...
by Steel+Fire
Wed Apr 29, 2020 6:46 pm
Forum: General Discussion
Topic: Why are we busy?
Replies: 27
Views: 3908

Re: Why are we busy?

Sorry Mark, my bad. I had to get a couple birthday presents and a few odds and ends. :) Return customer here...
by Steel+Fire
Tue Mar 17, 2020 6:00 pm
Forum: General Discussion
Topic: Coronovirus in the kitchen
Replies: 51
Views: 8315

Re: Coronovirus in the kitchen

Well this is a useful but grim slice of reality. I asked someone who is a regular at my local Starbucks. Apparently they are 'redecorating ' the shop and converting it to walk through only (no seating). Reports of a toilet paper fight at Costco, supplies running low. Dow dropped 3k points. Looks li...
by Steel+Fire
Mon Mar 16, 2020 6:29 pm
Forum: General Discussion
Topic: Coronovirus in the kitchen
Replies: 51
Views: 8315

Re: Coronovirus in the kitchen

My wife has been basically laid off since 3/3 when all of the catering parties for the next few weeks abruptly cancelled. On 3/11, Tom Douglas announced he was closing all of his restaurants including his catering shop. Thanks COVID19... The rest of Washington restaurants are closing today by order ...
by Steel+Fire
Wed Mar 11, 2020 12:56 am
Forum: General Discussion
Topic: Does anyone watch Sachie's Kitchen on Prime?
Replies: 11
Views: 2845

Re: Does anyone watch Sachie's Kitchen on Prime?

There was only one season...in 2012 I noticed it was a 2012 season. Maybe she only did one season. She has a website. Looks like she does cooking classes in Auckland, NZ. Bummer if it was only one season. I actually really enjoyed the format and the host. Kind of a Patti's Mexican Table without the...
by Steel+Fire
Mon Mar 09, 2020 5:30 pm
Forum: General Discussion
Topic: Does anyone watch Sachie's Kitchen on Prime?
Replies: 11
Views: 2845

Re: Does anyone watch Sachie's Kitchen on Prime?

I'm no help identifying the smith but I am definitely going to start watching this show. I'm always looking for good food related content on TV and had not heard of Sachie's Kitchen. Thanks! She does a really good job of making Japanese food more approachable for folks like me who learned to cook v...
by Steel+Fire
Mon Mar 09, 2020 5:28 pm
Forum: General Discussion
Topic: Does anyone watch Sachie's Kitchen on Prime?
Replies: 11
Views: 2845

Re: Does anyone watch Sachie's Kitchen on Prime?

I know it is unique to hear a native Japanese speaker who learned English is a country other than the USA. They have a combo accent that is unique. The obvious Japanese accent mixed with NZ pronunciation of English is actually interesting to me. She is quite a bit less annoying than some of the othe...
by Steel+Fire
Mon Mar 09, 2020 3:02 pm
Forum: Knife Recommendations
Topic: Help choosing a laser
Replies: 24
Views: 5630

Re: Help choosing a laser

Get 3 Takamura Chromax and you will be set for years. At $125 each, if you can deal with the 205mm blade length, they are a lot of knife for the money. The HD2 with a western handle is a solid choice. Mark has the old style 49mm tall models on sale for a great price $270. Still a lot of money to put...
by Steel+Fire
Mon Mar 09, 2020 2:49 pm
Forum: General Discussion
Topic: Does anyone watch Sachie's Kitchen on Prime?
Replies: 11
Views: 2845

Does anyone watch Sachie's Kitchen on Prime?

If anyone watches this show, she goes and has a blade made by a Japanese blacksmith. Anyone seen it and know if that smith is anyone notable? I didn't recognize him but I am also not a repository on who's who in the JK blacksmithing world.
by Steel+Fire
Wed Feb 26, 2020 12:52 am
Forum: General Discussion
Topic: How to slow down sales while on vacation?
Replies: 33
Views: 6746

Re: How to slow down sales while on vacation?

RamenMonster69 wrote: Tue Feb 25, 2020 5:36 pm Have a second Black Friday sale the week before you leave to clean out the wallets of the addicts.
Love this idea, but I am biased toward my own needs.
by Steel+Fire
Fri Feb 21, 2020 7:49 pm
Forum: Sold Classifieds
Topic: WTS: Konosuke Sanjo SKD Tsuchime Kurouchi Nashiji Gyuto 240MM
Replies: 6
Views: 2336

Re: WTS: Konosuke Sanjo SKD Tsuchime Kurouchi Nashiji Gyuto 240MM

That is a beauty. Wish I had that kind of fun money laying about. GLWS. This should not last long.
by Steel+Fire
Thu Feb 20, 2020 7:03 pm
Forum: General Discussion
Topic: Anyone change careers into a kitchen later in life?
Replies: 38
Views: 8048

Re: Anyone change careers into a kitchen later in life?

I do I.T. For a living. Passionate home cook. Something deep inside me always wanted to work in kitchen. Thinking of making a career change at 53, going to culinary school and working in a kitchen. I know it’s a young persons game. Afraid I won’t have the stamina to keep up. Anyone done it at an ol...
by Steel+Fire
Thu Feb 20, 2020 1:00 pm
Forum: General Discussion
Topic: Anyone change careers into a kitchen later in life?
Replies: 38
Views: 8048

Re: Anyone change careers into a kitchen later in life?

Somebody tell the OP about staff meal. :?: Staff meal. You know, when the Sous or Exec Chef pull all the marginal stuff from the walk in and demand that it all be combined into a dish that the staff are then subjected to for shift meal. It is like a weird mystery box challenge. Sometimes it is awes...
by Steel+Fire
Wed Feb 19, 2020 11:11 pm
Forum: General Discussion
Topic: Anyone change careers into a kitchen later in life?
Replies: 38
Views: 8048

Re: Anyone change careers into a kitchen later in life?

Haha, no, I went the opposite. Spent 19 years in a kitchen and bailed for more money and family time. This^ I slaved for about 13 years in restaurants. Never did culinary school but I am a fast learner. Last job I was a Sous at a Italian fancy/trendy/expensive place that did everything in house. We...
by Steel+Fire
Sat Jan 11, 2020 2:12 pm
Forum: General Discussion
Topic: Show us your new knife!
Replies: 4109
Views: 762202

Re: Show us your new knife!

I got my first Japanese knife today and I am super excited. It’s a Kurosaki AS Shizuku 270mm Gyuto. It’s a beast but I was pretty comfortable with it today doing everything from mincing garlic to slicing prime rib....I’m in love! Great knife. I have the 240mm version. It will start looking really c...
by Steel+Fire
Mon Dec 30, 2019 3:57 pm
Forum: Sharpening Advice
Topic: Single bevel knives - how do you tell the masses?
Replies: 8
Views: 2060

Re: Single bevel knives - how do you tell the masses?

Not to be a jerk but I have to wonder how someone acquires a super specialty knife like a usuba (single bevel veg knife for garnishes and such) and doesn't already have a plan for upkeep (either knows how to do it or has a known sharpener available who does). Glad her uncle has the skills to make it...