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Discussion in 'Brock Cutlery' started by Mark Brock, Apr 6, 2018.

  1. Anyone use one of these? I'm thinking of making a couple in the near future.


  2. Jim

    Jim Old Curmudgeon Founding Member

    Never used one but if you do make them a WIP thread would be great Mark.

    That video was terrific..wow.
    Last edited: Apr 7, 2018
  3. cheflarge

    cheflarge Founding Member

    Yes. When made (forged) properly an indispensable tool! :cool:
  4. MattS

    MattS Founding Member

    Can't imagine there are many noodle makers here, but they are cool looking knives.
  5. I'm going to get to this for sure in the next few months. I've been making my own sourdough for a few months now and it's soooo good. It is time to branch out a bit into other things.
    I've really become aware with this bread project how little time I've invested into really good food.
    Sure, I can make a good BBQ, but there are so many other things that you can make at home that you just can't get hardly anywhere else, even if you were willing to pay.
    Credit to "Testing the Menu's" Nic Watt for inspiring me to look at other ways of cooking. If you haven't seen his series, it's on Netflix or some on YouTube.

    Soba and ramen noodles!
  6. I don't see why this might not work as a stock removal knife chef. What am I missing?
  7. cheflarge

    cheflarge Founding Member

    Not missing anything, Mark. The one I have used (manufacture escapes me) was forged white #2. The importance: being able to get "hair splitting" sharp & stay that way. Soba noodles being similar in size to angel hair & hand cut. Make sense? :D
  8. Sharp makes sense. I plan to use 52100, which should meet your criteria. I guess we will see.
  9. cheflarge

    cheflarge Founding Member

    Awesome. Can't wait. Way cool project!!!!! :cool:;):):D

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