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The "Official" Hell's Kitchen Picture Thread

Manganr Nov 30, 2011

  1. Manganr

    Manganr Devils Supermoderator Super Moderator

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    Lets have a photofest showing your kitchen knives at work!
    No factory pics, just real time kitchen work, blood AND vegetables!:thumbsup:
     
  2. TPetsch

    TPetsch Ice Cold Handshake

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    One day I'd like to pick up a set of these Shosui Takeda Kitchen knives.
     
    Last edited by a moderator: Nov 30, 2011
  3. Mike Stewart

    Mike Stewart Knife Moderator/Bark River Knife & Tool

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    Here is short work of few Sweet Peppers.

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  4. cornnutt

    cornnutt Knife Junkie Brigade Member

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    :thumbsup::manganr::yuna: IMG_20111130_170412.jpg
     
  5. RNST

    RNST Entrusted Devil Super Moderator

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    The "Official" Hell's Kitchen Picture Thread

    Post em up here Devils!

    Let's see your user blades in your kitchen.

    Here is my set. Various chef's knives from Global, an old Henkel chef's knife and the black micarta handle is a Barker fixed blade I won here on JD in a raffle years ago.

    [​IMG]
     
  6. slw

    slw Huge member Lady Devil

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    Here we go!

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    Yay! It's crab season!!

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  7. Manganr

    Manganr Devils Supermoderator Super Moderator

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    Yay! Slw has crabs!:manganr:

    Great pics and thats a nice Santoku. Can we get a close up of the blade?:thumbsup:
     
  8. Liveitloud

    Liveitloud Little member

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    These are the ones I use most.

    [​IMG]
     
  9. Clydetz

    Clydetz Forever straight and true Brigade Member

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    Over 30 years old... nothing fancy. Only 3 of the knives see much service. The wide Foster Bros. 10" blade slices flank steak rather well, the smaller Foster Bros. 6" blade at the bottom of the picture does well at cubing meat, trimming around bones and removing excess fat while the Kutmaster 8" serrated blade is used for slicing bread and bagels. The small cleaver hasn't been used for much more than slicing cheese.


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  10. slw

    slw Huge member Lady Devil

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    HaHa re. the crabs. :girl_devil:

    (They were delicious though! :ssmile: )

    Here a pic of the blade - steel is Aogami Super Steel. It's a nice little slicer.

    [​IMG]
     
  11. monkeyboy

    monkeyboy Average member

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    nice bocho
    i am planning to make a few nakiri- bochos from an old crosscut saw blade.

    i only grind them on the right side as i am right handed
    thanks for posting

    buzz
     
  12. jimmyjo

    jimmyjo Brigade Member Brigade Member

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  13. falcon125

    falcon125 the express train to mayhem Brigade Member

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    Maganzini Brothers.
    retired from Memory Lane Restaurant where I worked as "Night Chef" from 82-85 (had to work during college)
    This is still my go to knife. Wifey-Poo can have the Wustoff's This is all I need.
     
  14. Judy Schmitt

    Judy Schmitt Too many handles too little time Lady Devil

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    Last edited by a moderator: Dec 16, 2011
  15. RRLOVER

    RRLOVER Knifemaker Knife Maker or Craftsman

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    Very bad ass knife you cut the water melon with.Who polished the edge??
     
  16. Mike Stewart

    Mike Stewart Knife Moderator/Bark River Knife & Tool

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    I think I did when we made the knife.
     
  17. Judy Schmitt

    Judy Schmitt Too many handles too little time Lady Devil

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    Yes,
    Someone one at Bark River did it.
     
  18. slw

    slw Huge member Lady Devil

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    Barkies

    Here's a couple at work.

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    Santokette makes a great garlic smasher/mincer!

    [​IMG]
     
  19. Big Bad Mike

    Big Bad Mike Big Bad Member

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    Hell's Kitchen.

    This thread needs some new life. :yuna: CC003.jpg

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  20. Big Bad Mike

    Big Bad Mike Big Bad Member

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    But wait, there's more. :jdwink2: P1013273.jpg

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