Calling all chefs..............

Re: Calling all chefs..............

feeds@yuku.com (DrLogik) — Fri, 15 May 2009 20:54:31 GMT

I buy all of my cookware from a commercial supplier here in Charlotte. The guy that runs the place said that Forschner (made by Victorinox) are a great bang for the buck. So I use a Forschner 10" chef as my mainstay. I have a 5" model that I love to use for small mincing and slicing. My favorite knife of all though is my 12" Forschner fluted meat slicer. It will buzz through a London Broil or flank steak like buddah. I have Henckels, Hoffritz, and other fine knives but...

Re: Calling all chefs..............

feeds@yuku.com (fishnbanjo) — Thu, 14 May 2009 10:21:35 GMT

Took a couple of days to get used to the feel of the handle but what control this knife has! I'm slicing things so paper thin when I need to it's unbelievable.

Re: Calling all chefs..............

feeds@yuku.com (DriesVR) — Wed, 06 May 2009 10:03:02 GMT

Those are some gorgeous knives! For my everyday use both at home and at the restaurant (yes, I'm a cook or, I guess, a chef... but in Italy we all call ourselves cooks) I strictly use Whustof. They definitely know how to take a beating!

Re: Calling all chefs..............

feeds@yuku.com (recane1) — Mon, 04 May 2009 17:16:46 GMT

I have had a 10 inch Dexter Russell green river that I bought new in 1986. I have used it every day at work since then. Recently some ass hole decided to use it as a pry bar. Needless to say, they broke the tip off. I filled it back down to a nice point. I have had several other knives over the years, but none as nice as my old Dexter Russell. Mostly I use it to cut pastry and other dough, but in the spring I like to buy large quantities of fruit, that gives my knife a real work out....

Re: Calling all chefs..............

feeds@yuku.com (cheffy) — Mon, 06 Apr 2009 18:19:56 GMT

So many knives so little time.
At home there are his and her knives
Mine, a F. Dick all carbon 10" classic french knife. The wife won't touch it because there's too much upkeep
her's a 7" Calphlon Santoku

At work
10" henkles
10" Messinmister
8" Global
Kyocera ceremic paring knife
Masahiro Osaka style sashimi

I've seen that Radar knife. Oh so tempting. For me it would be a tax write off....

Re: Calling all chefs..............

feeds@yuku.com (fishnbanjo) — Mon, 06 Apr 2009 11:10:49 GMT

Dang! Sweet..................

Re: Calling all chefs..............

feeds@yuku.com (PA Limestoner) — Sun, 05 Apr 2009 19:17:16 GMT

Morethangourmet.com has many different concoctions. Veal, Veal/beef, roasted chicken, turkey, mushroom essence, etc. Check their website. The veal demi-glace with shallots, champagne and fresh thyme makes a wonderful sauce for sauteed portabellos. No financial interest, just love their stuff.

Re: Calling all chefs..............

feeds@yuku.com (flyslinger) — Sun, 05 Apr 2009 18:45:59 GMT

Dagnabbit! Now I'll never be able to look at my Wusthof's and Henckels the same way ever again.
To say your knife is gorgeous would be quite the understatement.

As far as demi-glace goes, I used to make my own, but now I use a mix because I just don't have the time on my hands that I used to. Lately I've been using the Knorr because I bought four tubs for a good price, and it's okay, but I'm looking to get something more like the real thing. Is the...

Re: Calling all chefs..............

feeds@yuku.com (RPL) — Sun, 05 Apr 2009 11:33:41 GMT

Banjo: That's one beautiful knife. Great workmanship. Damascus steel with the burl go together nicely. Looks sharp as a razor. I usually turn to an old Sabatier knife (top two photos) for most of my chopping/cutting. A swordsmith put a new edge on that knife several years ago, minimizing the angle that occurs just before you get to the edge. Easily sharpened, flexible and light in hand. In the second shot, you can see the smooth curve between the blade and handle that makes for a...

Re: Calling all chefs..............

feeds@yuku.com (pcg) — Sun, 05 Apr 2009 07:40:11 GMT

I can give a thumbs up to the demi-glace from morethangourmet. Fine brew. Another source is the demi-glace sold by Williams-Sonoma. It's available both in-store & on the web. And is as good as that from morethangourmet.

Awesome knife, Sante!

Re: Calling all chefs..............

feeds@yuku.com (fishnbanjo) — Sun, 05 Apr 2009 07:33:06 GMT

I've heard his blades do hold an excellent edge and will know soon when it arrives. Never have tried the reduced demi-glace but it is easily made if you keep either a stock or sauce you wish to make the demi-glace from, i.e. a 50/50 mix of brown stock and brown sauce reduced by 50% will yield a rich demi-glace, same can be done with chicken stock and a chicken gravy or vegetable stock and vegetable gravy..........

Re: Calling all chefs..............

feeds@yuku.com (PA Limestoner) — Sat, 04 Apr 2009 21:06:45 GMT

Nice Banjo. I bet that baby really holds a keen edge. I use two knives, a Henckels four star and a 30 year old Friedrich Dick with a curvature greater than that of the Henckels. Sharpen both on my Spyderco ceramic sharpening stones. Banjo, have you ever tried the reduced demi-glace from morethangourmet.com?

Re: Calling all chefs..............

feeds@yuku.com (doloresboy) — Sat, 04 Apr 2009 20:35:30 GMT

God that's a work of art! I use Messermeister from Germany. I've thought about upgrading but lose the urge every time I see my wife cutting a roast with the bread knife!

Matt

Calling all chefs..............

feeds@yuku.com (fishnbanjo) — Sat, 04 Apr 2009 19:14:05 GMT

What do you use for your daily chef knife? I tormented over so many but finally pulled the trigger on a Rader Custom Damascus....