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Coffee & Knives

Discussion in 'Food and Drink' started by upbeatvintage, Dec 1, 2015.

  1. Andre

    Andre Founding Member

    That picture was taken a while back, but i still remember that tuna. It was indeed sh tty, and if I remember got cured, poached in oil, and made into a sando.

    Sometimes you plug a tuna, it looks awesome, and when you cut the loins off it is total garbage. Happens maybe once a year.
  2. Andre

    Andre Founding Member

    On that topic, I've often thought of taking a cell phone picture of every prep list. I should have started when we opened, so you could track the development of the restaurant and the passive aggressive relationship between am and pm.
  3. Bill T

    Bill T Founding Member

    What are you talking about? Tuna?
  4. Andre

    Andre Founding Member

    Chuckles comment on the prep list in my picture
  5. Bill T

    Bill T Founding Member

    Ahhh...I was confused. Not a hard thing to do actually...
  6. Kona Estate coffee ... pour over. Black. Yoshikane SLD Hakata Santoku

    Attached Files:

  7. butch

    butch Founding Member

  8. Chuckles

    Chuckles Founding Member

    Gengetsu on the way out the door. Why am I taking the time to post this? In at 3:00am today. Every drop of that coffee is incredibly important!!!
  9. Lefty

    Lefty Founding Member

    This is the largest knife I've ever ground/completed. It was some nice, springy 70+ year old carbon that I left very "vintage" on purpose. It was supposed to go to a certain chef in Denmark, but it stayed here with me... Coffee is dark roast from some place in Toronto. Haha. Tom Gray mug, as always.

  10. WarrenB

    WarrenB Contributor

  11. Lefty

    Lefty Founding Member


    As a side thought. If I could get Tom Gray to do a run of KKFORA mugs, would you guys be interested?
  12. MotoMike

    MotoMike Founding Member

    I like the look of that Haburn Warren. Looks like it survived reentry from outer space
  13. WarrenB

    WarrenB Contributor

    Sounds very interesting, Tom! Let's see what the Fora masters think.
  14. MotoMike

    MotoMike Founding Member

    In principle I'd be interested, but as with most things, it depends on what the final product will be. Coffee mug is a very personal thing for some.
  15. WarrenB

    WarrenB Contributor

    Thanks, Mike!
    It does have that 're-entering the atmosphere' look now you mention it, when I took it out of the block, I thought it had a little rust as it was so orange! Just the beautiful patina luckily
  16. Lucretia

    Lucretia Founding Member

    A 50/50 brazilian medium roast & a blended dark roast. French press. And a Marko 165mm gyuto in John Thomas raindrop damascus. I like this little knife.

  17. [​IMG]
    The way I like to make my cappuccino makes it a bit difficult to put a knife on top, so I'll put this grey cardinal on the background.
  18. cheflarge

    cheflarge Founding Member

    Bloodroot Blades 165mm Usuba. Amazing cutter! :cool:

    The blade is from a two-man crosscut saw like they used to log with in the late 1800's early 1900's. It's water quenched and tempered back to HRC 61. The handle is scorched (flame-grained) black locust wood from near Asheville, NC. The ferrule/spacer is blackwood from a clarinet factory in Paris.
  19. My new favorite coffee mug:

  20. cheflarge

    cheflarge Founding Member


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