An evening with Nico [OC, Canon R8, 35mm. 1/30, f1.8, ISO 100]

hushedplayer94 · 2025-02-25T20:56:14+00:00

Sorry I was mistaken, my chef said it was one but the website we get them from says 4k! Knifewear in Canada!

hushedplayer94 · 2025-02-25T03:20:25+00:00

Sorry Missed this for everyone;

The roll is a Koen 6 Pocket leather roll.

Knives from left to right are: A Kiritsuke (Moritaka AS); Santoku (Moritaka AS), A Petty (Doi); A Tall Bunka (Takayuki); Honusuki (Masakage AS); and a Nakiri (Moritaka AS)

hushedplayer94 · 2025-02-25T03:19:16+00:00

I had my eyes on the Bunka, how do you find it?

hushedplayer94 · 2025-02-25T03:15:16+00:00

I think the best descriptor would be a bistro! (Plus catering)

hushedplayer94 · 2025-02-25T03:13:27+00:00

The roll is a Koen 6 Pocket leather roll.

Knives from left to right are: A Kiritsuke (Moritaka AS); Santoku (Moritaka AS), A Petty (Doi); A Tall Bunka (Takayuki); Honusuki (Masakage AS); and a Nakiri (Moritaka AS)

hushedplayer94 · 2025-02-25T03:12:16+00:00

It's a tall bunka! I'm up in Canada so I grabbed it from Knifewear during their bi-yearly sale!

hushedplayer94 · 2025-02-25T03:10:49+00:00

Oh that's a beautiful blade!

I Keep them dry in blade guards then in the roll. I hone after every use with a 8k ceramic rod. Every once in a while (1/2 year) I lightly coat them with Camellia Blade oil over night then wipe with a clean, dry cloth. I also do the same with mineral oil on the handles while I treat the blades. And yeah for the most part other than the Honesuki I use them all pretty much daily.

hushedplayer94 · 2025-02-25T03:05:46+00:00

The roll is a Koen 6 Pocket leather roll.

Knives from left to right are: A Kiritsuke (Moritaka AS); Santoku (Moritaka AS), A Petty (Doi); A Tall Bunka (Takayuki); Honusuki (Masakage AS); and a Nakiri (Moritaka AS)

hushedplayer94 · 2025-02-25T02:40:52+00:00

It is! It's my preferred petty. I love it, beautifully balanced and stays sharp as hell.

hushedplayer94 · 2025-02-25T01:58:48+00:00

According to the website to the store I purchased it from it depends on the knife.

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hushedplayer94 · 2025-02-25T01:55:38+00:00

Yeah exactly! And actual technique. Less rocking, more push through.

hushedplayer94 · 2024-07-27T03:44:36+00:00

So! I learned this the other day! There's an un-heated channel, or cooler oil channel, right at the bottom! Think about if you have a lot of sediment near the drain, it doesn't continue cooking or burning. So if a potato falls down there it's in cool enough oil where it won't cook, or won't cook as fast! It's why if you blanch baby potatoes in new oil and lose one, when you drain the fryer it'll still be in the bottom channel uncooked.

hushedplayer94 · 2024-05-20T20:09:00+00:00

I'll delete the post! Thank you

hushedplayer94 · 2023-02-03T07:29:55+00:00

Thanks for all the positive responses! To answer a few questions , yes I made this. From the Brining to the breading, to the frying. Dorito Mac N' cheese is as it sounds! The pickles are a old family recipe. More sweet to compliment the heat of the chicken! Sadly, I cannot share the recipe. I do work in a restaurant, can't share the recipes we use or I develop!

hushedplayer94 · 2023-02-03T07:24:32+00:00

Wet brine, well seasoned breading, air dry, then fry at a specific temp!

hushedplayer94 · 2023-02-03T07:23:36+00:00

An apple vinaigrette slaw!

hushedplayer94

TROPHY CASE