Search found 1626 matches

by gladius
Fri Oct 20, 2017 12:19 pm
Forum: Sharpening Advice
Topic: Kitiyama 8k vs Shapton 8k
Replies: 13
Views: 1450

Re: Kitiyama 8k vs Shapton 8k

If a ballot was installed in this thread, I suspect it would be a landslide vote in favor of the Kitayama.
by gladius
Thu Oct 19, 2017 3:30 pm
Forum: Knife Recommendations
Topic: 240 gyuto: Moritaka AS or Kurosaki R2
Replies: 7
Views: 1140

Re: 240 gyuto: Moritaka AS or Kurosaki R2

I'd pick the Kurosaki R2.

The Moritaka AS is even harder than the Takeda AS . R2 is much tougher and Kurosaki's grind on those is very good.
by gladius
Thu Oct 19, 2017 3:22 pm
Forum: Knife Recommendations
Topic: Help me pick a 240 Gyuto for lots of vegi prep
Replies: 22
Views: 2377

Re: Help me pick a 240 Gyuto for lots of vegi prep

That is a good list and any of them will do you well. I too have them all but favor the Koishi in a pro environment. It is a solid performer, stainless clad and heat treated very well. I have not found it to be brittle and is a solid knife with excellent grind and food release. There is a 270mm gyut...
by gladius
Wed Oct 18, 2017 3:35 pm
Forum: General Discussion
Topic: Why use reactive cladding on good knives?
Replies: 34
Views: 3265

Re: Why use reactive cladding on good knives?

Knives with soft iron cladding 1) dampen the vibration better than stainless thus minimizing potential damage - they feel better on the board and 2) are actually easier to thin as they wear. I also think they are easier to forge. Once a solid patina is formed, reactivity diminishes considerably. Bef...
by gladius
Tue Oct 17, 2017 7:29 pm
Forum: General Discussion
Topic: Jaded ingredients
Replies: 81
Views: 9612

Re: Jaded ingredients

Pliny...best IPA ever made. ----- https://russianriverbrewing.com/pages/pliny-the-elder,Pliny The Elder is also my favorite. Interestingly I like drinking it with strong flavors: http://www.thesaltedpig.com,bone marrow with rooster sauce, braised pork belly, wild caught steelhead salmon and kale wi...
by gladius
Sun Oct 15, 2017 11:57 pm
Forum: General Discussion
Topic: Jaded ingredients
Replies: 81
Views: 9612

Re: Jaded ingredients

Having spent the better half of a decade in Spain I was rather happy with the fresh fish from the ocean. :P Interestingly, most farmed fish in local markets came from Scotland... ———- Scotland is where some of the biggest problems are. ref. https://www.theguardian.com/environment/2017/apr/01/is-far...
by gladius
Sun Oct 15, 2017 10:19 pm
Forum: General Discussion
Topic: Jaded ingredients
Replies: 81
Views: 9612

Re: Jaded ingredients

There is a farm fishery in Spain called Veta La Palma. You should see what they are doing. It would COMPLETELY change your opinion on farmed fish. Its really quite remarkable. —— That is the exception, most are not growing healthy fish. I avoid farmed fish. https://blogs.mercola.com/sites/vitalvote...
by gladius
Sat Oct 14, 2017 4:51 pm
Forum: General Discussion
Topic: Jaded ingredients
Replies: 81
Views: 9612

Re: Jaded ingredients

Nah...how could pork belly ever get old? Impossible.
by gladius
Sat Oct 14, 2017 4:33 pm
Forum: What's Cookin' ?
Topic: Smoked, roasted pig head Carnitas
Replies: 6
Views: 975

Re: Smoked, roasted pig head Carnitas

Here, here, dilly dilly!
by gladius
Sat Oct 14, 2017 4:20 pm
Forum: Knife Recommendations
Topic: So...I want another 240 Gyuto
Replies: 55
Views: 7289

Re: So...I want another 240 Gyuto

New day, new direction. :)
by gladius
Sat Oct 14, 2017 12:39 am
Forum: General Discussion
Topic: Pants?
Replies: 14
Views: 1789

Re: Pants?

...strangely enough, three different grown men and one woman have asked me about my pants. Up until yesterday they've never been attention grabbing...Highly recommended. https://www.happychefuniforms.com//cookcool-mesh-smart-chef-pants.html?ref=category&swatch=1193 --- Must be the mesh vents behind...
by gladius
Sat Oct 14, 2017 12:20 am
Forum: General Discussion
Topic: Jaded ingredients
Replies: 81
Views: 9612

Re: Jaded ingredients

I get allot of dud Japalenos too. I think it is the difference of greenhouse vs. field grown.

What is with the dried red chiles tasting musty at many So. Cal. restaurants? Chinese, Thai, Mexican...they all seem to source musty dried chiles from the same place.
by gladius
Fri Oct 13, 2017 11:55 pm
Forum: Knife Recommendations
Topic: So...I want another 240 Gyuto
Replies: 55
Views: 7289

Re: So...I want another 240 Gyuto

Gladius, thank you and I think that a 240/180 pair would make for a nice compliment. I have thought about that before. ------ Here is the pair for scale: https://i.imgur.com/tPLWer3.jpg Here they are in a group shot for profile comparison. Misono Swedish on top followed by the TKC Performance, Tosh...
by gladius
Fri Oct 13, 2017 11:11 pm
Forum: Knife Recommendations
Topic: So...I want another 240 Gyuto
Replies: 55
Views: 7289

Re: So...I want another 240 Gyuto

I think you guys have talked me into this one. I still might go for it in the 240 iteration rather than the 210. I have lots of 210s that are 215 but I want to try something up sized. :) What is SRS like on the stones? Why not get both the 245 & the 210 or 180, which might make a better compliment....
by gladius
Fri Oct 13, 2017 1:36 pm
Forum: Knife Recommendations
Topic: So...I want another 240 Gyuto
Replies: 55
Views: 7289

Re: So...I want another 240 Gyuto

What are the changes? Just a couple finishing things. But one the one I had, the kanji was a bit messed up. http://www.chefknivestogoforums.com/viewtopic.php?p=23675#p23675 ------ Messed up or different? I missed that thread. So it is a cosmetic change and shouldn't affect performance. Those are su...
by gladius
Fri Oct 13, 2017 1:06 pm
Forum: Knife Recommendations
Topic: So...I want another 240 Gyuto
Replies: 55
Views: 7289

Re: So...I want another 240 Gyuto

What are the changes?
by gladius
Fri Oct 13, 2017 11:41 am
Forum: General Discussion
Topic: Squash: The not so silent killer of knives
Replies: 64
Views: 6286

Re: Squash: The not so silent killer of knives

dAviD wrote:
Fri Oct 13, 2017 9:43 am
Kick it up a notch and offer up some great squash recipes!
----
...or send them to Martha:
http://www.marthastewart.com/968024/how ... nut-squash
by gladius
Fri Oct 13, 2017 11:40 am
Forum: General Discussion
Topic: Squash: The not so silent killer of knives
Replies: 64
Views: 6286

Re: Squash: The not so silent killer of knives

Kit Craft wrote:
Fri Oct 13, 2017 11:29 am
It is the edge that I'd worry about, not the blade breaking or bending.
------
Peeling the hard skin off squash first mitigates excessive edge wear.