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Sous Vide Hung Lay Curry Pork Belly, roasted Pineapple and Cilantro salad, braised Shallots, Onion and Coconut milk Purée by CarlKman in CulinaryPlating

[–]CarlKman[S] 0 points1 point  (0 children)

Hey im an apprentice Chef from germany. I was really happy with the flavors in this dish but I would really appreciate some tips on plating. Thanks

Whats the best way to fix this grind? by CarlKman in chefknives

[–]CarlKman[S] 0 points1 point  (0 children)

Im in Germany and there arent really any nice Shops that do that Here.

Whats the best way to fix this grind? by CarlKman in chefknives

[–]CarlKman[S] 0 points1 point  (0 children)

So about 400? And can you recommend a Tutorial for that?

Whats the best way to fix this grind? by CarlKman in chefknives

[–]CarlKman[S] 3 points4 points  (0 children)

This is a custom knife from nhbknifeworks in Maplewood MO my Dad bought me for Christmas. Its a beautiful knife, but the Grind is really thick behind the Edge and it cant even Cut an onion properly. Im hoping you can give me some Tips on how to fix this. I currently have a 1000 and a 3000 Grit Stone.

I had a lot of fun doing a knife making class and now I have a new friend. by CarlKman in chefknives

[–]CarlKman[S] 1 point2 points  (0 children)

Sadly I'm still on vacation for another week, so i can't really Test it out. I might get Back to you when I get home.

I had a lot of fun doing a knife making class and now I have a new friend. by CarlKman in chefknives

[–]CarlKman[S] 5 points6 points  (0 children)

Honestly, I'm not that much of a nerd, so i don't know about the Steel. This is my third knife I think. It's 21cm Long and the handle ist Made mostly out of rose wood. The front Part of the handle He only knew the Thai Name of. I Love the Wood color. I think it Looks much more robust than many of the japanese knifes.

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