Search found 1746 matches

by Chefspence
Wed Apr 17, 2019 3:29 am
Forum: General Discussion
Topic: Show us your new handle
Replies: 131
Views: 6710

Re: Show us your new handle

pd7077 wrote:
Tue Apr 16, 2019 9:03 pm
Geez Sean!!! First time on a lathe, and that’s what the result is?!? That mosaic pin was a nice touch. Would the proper term for that be a “butt plug”?!? Butt in all seriousness, that pretty impressive work man 👍🏻
:lol: :lol:
by Chefspence
Mon Apr 01, 2019 9:56 pm
Forum: Classifieds
Topic: Konosokue Fuji FM Blue 2 FM BNIB - SOLD!
Replies: 13
Views: 471

Re: Konosokue Fuji FM Blue 2 FM BNIB - SOLD!

So what knife resonated with you more than the Kono?
by Chefspence
Thu Mar 28, 2019 6:07 pm
Forum: Classifieds
Topic: WTS Halcyon Forge 215mm Damascus Gyuto
Replies: 10
Views: 681

Re: WTS Halcyon Forge 215mm Damascus Gyuto

Such an awesome looking knife. Amazing specs. If only you took monthly installments :lol:
by Chefspence
Thu Mar 28, 2019 5:12 pm
Forum: General Discussion
Topic: Cancel my order fee
Replies: 41
Views: 1196

Re: Cancel my order fee

You operate on the assumption that we are greedily looking to make every sale and upsell customers to take every dime we can from them. That's not the case. We want to have a business that makes Sue and I happy and doesn't burn us out so we don't quit. You are correct, I wrongfully assumed sales gr...
by Chefspence
Thu Mar 14, 2019 4:07 pm
Forum: Knife Recommendations
Topic: Petty knives for steak knives?
Replies: 30
Views: 1122

Re: Petty knives for steak knives?

I think I saw a video someone posted in this forum a while back where someone took butter knives ground them down a bit and then sharpened them. Seemed like a lot if work, but probably the cheapest option especially if you get a set from a thrift store. I can't seem to get myself to spend the money ...
by Chefspence
Wed Mar 06, 2019 4:13 pm
Forum: General Discussion
Topic: To Mandoline or Not
Replies: 21
Views: 619

Re: To Mandoline or Not

Mandolines are easily one of my favorite pieces of equipment.
by Chefspence
Thu Feb 28, 2019 10:02 pm
Forum: General Discussion
Topic: Konosuke Updates
Replies: 1188
Views: 125467

Re: Konosuke Updates

That knife is freaking beautiful!
by Chefspence
Thu Feb 28, 2019 8:14 pm
Forum: General Discussion
Topic: Konosuke Updates
Replies: 1188
Views: 125467

Re: Konosuke Updates

Omega wrote:
Thu Feb 28, 2019 12:26 am
@chefspence Haha it is real, funny enough.

If a mod would like to delete it, I have seen it, and messaged him.
Ha. It totally threw me off. Fair enough
by Chefspence
Thu Feb 28, 2019 12:09 am
Forum: General Discussion
Topic: Konosuke Updates
Replies: 1188
Views: 125467

Re: Konosuke Updates

Ummmmm, that's a weird message to post on Kono updates thread! Are you actually human?
by Chefspence
Mon Feb 25, 2019 10:56 pm
Forum: General Discussion
Topic: You know you're a chef when...
Replies: 191
Views: 33585

Re: You know you're a chef when...

Someone tells you " I'm an amateur home chef" and you instantly envision stabbing them in the neck with a carving fork. Front staff is your "type" You call everything...including folding your underwear " getting your mise together" +1 you know who the f(&$ Sancho is.... Your knife kit cost more tha...
by Chefspence
Mon Feb 11, 2019 9:08 pm
Forum: General Discussion
Topic: Show us your new knife!
Replies: 2334
Views: 104844

Re: Show us your new knife!

Jeff B wrote:
Mon Feb 11, 2019 7:58 pm
Love me some Toyama! Was offered a like new 210 Damascus at a good price and couldn't say no!
Have the 240 regular and Damascus too, need to get a family photo next!

Image

Image
That knife is horrible. I'll buy it from you I guess ;)
by Chefspence
Sun Feb 10, 2019 9:58 am
Forum: General Discussion
Topic: Performance comparison: Makoto AS vs Shibata r2 gyuto vs Tanaka Sekiso
Replies: 16
Views: 628

Re: Performance comparison: Makoto AS vs Shibata r2 gyuto vs Tanaka Sekiso

The Kashima will cut as well as the R2. Just has more of a KS style profile. And you can chop with it. Not as hard, mind you, and not with harder ingredients that might need a lot of force. But delicate knives are fine to chop with as long as your technique is sound. What he said :) I chopped a bun...
by Chefspence
Sat Feb 09, 2019 6:06 pm
Forum: Classifieds
Topic: WTS Ichimonji TKC 210 and 240 gyutos
Replies: 13
Views: 849

Re: WTS Ichimonji TKC 210 and 240 gyutos

Dafox, hey man. I can't tell from pics. Is any of the kanji embossed or is it all screened? Thank you
by Chefspence
Fri Feb 08, 2019 11:54 pm
Forum: General Discussion
Topic: Performance comparison: Makoto AS vs Shibata r2 gyuto vs Tanaka Sekiso
Replies: 16
Views: 628

Re: Performance comparison: Makoto AS vs Shibata r2 gyuto vs Tanaka Sekiso

I've used a shibata kotetsu and the AS. None if the others. In comparing the r2 and AS shibata I consider the AS the better cutter. In fact it was jbart65's AS knife I got to use. It is unreal. I've used two Kono lasers and the kurosaki laser, which I feel applies because makoto has been doing his g...
by Chefspence
Wed Feb 06, 2019 6:04 pm
Forum: Charity Ideas
Topic: Minneapolis Crew!
Replies: 37
Views: 788

Re: Minneapolis Crew!

I'm game as well - live close to downtown so I can get anywhere easily Is this all out in Apple Valley? I also work with http://famplace.org/ in downtown St. Paul and a couple kitchens in Minneapolis Ah, Apple Valley. I spent the first half of my childhood there. Great place to be a kid other than ...
by Chefspence
Tue Feb 05, 2019 4:23 pm
Forum: General Discussion
Topic: Pro tip of the day.
Replies: 95
Views: 2625

Re: Pro tip of the day.

I believe what he means is put a lid (like for a deli/takeout container) down on a cutting board, fill it with the cherry tomatoes, then put another lid upside down on top of them to hold them all in place. Then cut in between the two (yes, parallel to the board). They usually won’t all be cut perf...
by Chefspence
Sun Feb 03, 2019 2:30 pm
Forum: General Discussion
Topic: What was your first job?
Replies: 58
Views: 1528

Re: What was your first job?

Technically, it was pot dealer, but after that, at 16 I worked a kitchen line cooking breakfast and lunch. Had no idea then that I would end up as a professional chef
by Chefspence
Fri Feb 01, 2019 8:52 am
Forum: Classifieds
Topic: WTS Konosuke Lasers NIB
Replies: 18
Views: 998

Re: WTS Konosuke Lasers NIB

Jeff B wrote:
Thu Jan 31, 2019 11:43 pm
Drewski wrote:
Thu Jan 31, 2019 11:23 pm
Not trying to detract from the OP, just curious what people find a 210 petty useful for? Beautiful knives Brontes! GLWS
I use mine a lot to trim and slice/portion proteins, beef roasts and pork loins in particular.
+1 it’s also a decent slicer i use it on pork loin. Perfect for smaller spaces.
by Chefspence
Wed Jan 30, 2019 5:34 pm
Forum: Classifieds
Topic: WTB. 240 gyuto for pro
Replies: 6
Views: 316

Re: WTB. 240 gyuto for pro

I immediately thought ps60. I think it’s an easy one and done for pro settings. I also have a Goko 19c27 hammered in wa(ugly chestnut/plastic) but with good geometry and kanji. I never use it. I’m a 210 guy. Only problem is the handle isn’t set. It’s the way I bought it. It needs epoxied.