Another awesome Microplane product. Thorough citrus zesting and turns parmesan into ‘snow’… it’s a beautiful thing.
Except the rod Microplanes have a rather narrow work space, and that big fat handle which I prefer not to have since it takes a fair amount of space in a knife roll.
original post: 07DEC08
A special order item I ordered through Japanese Knife Sharpening in a 6” rocket pocket size instead of the standard 12” rod versions. I’ve cut in four flats on the handle with two sides grooved to indicate the microgroove sides on the honing rod to make it easier to sight. I ‘plaster’ on some epoxy on the edge of the ferrule to act a bumper for the honing rod.
Original post: 07DEC08
My favourite non-powered method of juicing citrus fruits in SMALL quantities; simple, cheap and effective.
Works great… provided you do it over a sieve to keep out the pips
Original post: 07DEC08 Updated: 29APR09
I ♥ Microplanes.
So efficient, not that expensive if you know where to shop. Mine came with a plastic plate cover but I think I threw it out with the postal parcel by accident. It’s a great tool, except the gaps between the frame and the grater plate traps food and is only easy to clean with a brush. I wish Microplane made the wider plastic/pyrex? frame flat plate Microplanes with the slim Professional stainless steel handles because the buff plastic handles are not to my liking.
Original post: 06DEC08
Tomkin 25cm palette knife - - -
I’ve modified my more abused ones being the cranked handles, that have had too many trips through the dishwasher. Sealed the gaps between the handle and the blade with epoxy, reshape and sanded the handle and saturated it in mineral oil-beeswax to protect the wood. Another modification I have done is a lightly sharpened right edge of the blade that can be used for simple tasks like slicing baking paper or scraping up chocolate curls.
Original post 07JUL07, Updated: 29APR09
I can’t remember how much I paid for them except I know their super cheap. Pluses… double edge swivel peeler super for long vegetables like carrots, freaking cheap; minuses… plastic pivot point prone to failure.
I have to seek out all metal, double edge peeler that isn’t too expensive.
Original post: 06DEC08
Pradel Oyster knives one with and one without the hand guard. Dead cheap and good, nasty cheapo plastic handle but with the blade pattern of my choice.
And I mean cheap $3 a pop, you willn’t cry over snapping it.
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APR09- I’ve modified both oyster shuckers with convex edge for 2/3 of the blade to give the shucker better ease of wedge into the oysters.
Original post: 29JUN07, Updated: 29APR09
My fish bone tweezers, and Masamoto Sohonten square tweezers in the foreground and an Avanti generic. My first is the Avanti generic (below) which I modified by bending in the front two-fifths of the prongs and engraved a grippy ‘knurling’. Then I upgraded to a Masamoto which is a little pricy; but ‘spring tension?’ is lighter but rest of the tweezers are much stiffer than the Avanti, making it a very efficient and comfortable tool to use.
Original post: 06DEC08
Nicely built; mostly plastic and some metal but strong. Except mine refused to light after a year of use recently, but there is a five year warranty on them I have to act on.
The gas flow adjuster knob can be shifted out and tweaked well way or down to find a nice range you’d like it to perform. From a 5mm flame to mini flamethrower (but lacking the efficient butane-air mixture for a proper jet flame).
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29APR09- My MPL did have a hiccup in its life, inside the ‘noozle’ parts shifted around and the gas refused to ignite. With the help of a tweezer, I seemly bent the internal noozle into the right spot to catch the spark.
Original post: 06DEC08 Updated: 29APR09
Useful for peeling onions, opening boxes and hollowing choux puffs… Made a little saya out of card and tape so I can carry them around in my pockets if needed.
Original post: 06DEC08, updated: 29APR09
Wider blade than Victorinox Fibrox parer, might not work for some people but I’ve no problem with it. The steel is a surprisingly good especially for the price, takes a nicer edge than any of the cheap parers I’ve used; it comes with some kind of hard coating on the blade. Also comes a nice bigger handle than the Victorinox which is all good.
Original post:06DEC08
Nice larger handle than the Victorinox Fibrox bird’s beak but it’s costs double.
Original post: 06DEC08
Nice hard powdered steel cutting core clad with softer (‘easy to scratch’ ) stainless steel. It has signature Tojiro rather square shoulders on the handle which I don't mind and actually love the boxy handle shape.
The wavy boundary between the PS core and the stainless cladding. Cool...
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Here it is, the handle rescaled: Concinna Burl scales, reshaped bolster, 2x SS corby screws and epoxy, mineral oil-wax finish.
My first time working with burl wood.
KF post: http://www.knifeforums.com/forums/showtopic.php?tid/835120/
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~APR09~
xX Add in new tung oiled photos. Xx
Original post: 29JUN07, Updated: 25APR09
Unlike the shitty deba from the same Fujiwara FKM series, this is actually a really nice knife. Intended for poultry butchery with its thicker blade and large handle, it can easily handle most birds and with the pointy tip it makes getting at the wishbone easier. I’ve used mine mainly for fish filleting, but have since upgraded to a deba.
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This is my first time attempt at a multiple wood scale handle.
Caring this knife off to a KF member, but not before making a pinless saya for this knife.
KF post related to this rescaling:
http://www.knifeforums.com/forums/showtopic.php?tid/835120/
Original post:18OCT08, Updated: 25OCT08
Bought this knife with the intention of converting into a narrow blade paring knife, but when I got it I decided to keep it as a petty. SK-4 HCS steel, easy as to sharpen to a very keen edge. It’s currently on heavily right biased sub-10ยบ angles and is crazy sharp for a double bevel knife.
I have rescaled it with Lace Sheoak scales, a single SS corby screw and epoxy, ground the tang straight. When shaping the handle, I realised it would have been much easier to construct a hidden tang ‘wa’ handle and grind the bolster and tang to insert in.
This is my first time attempting a tapered octagonal handle on a kitchen knife, but I’ve experimented with plain octagonal handles on my hand saw and needle files.
KF post on the rescaling project: http://www.knifeforums.com/forums/showtopic.php?tid/835120/
Original Post: 18OCT08, Updated: 25OCT08
This is one smooth slicing serrated (well scalloped) edged knife, it’s the shape of its serrations that interacts with food presenting a round face instead of a pointed teeth as with regular serrations that slices and the ‘valley’ in between to aid the scallops engage into crusty products instead of biting and ripping away.
So if you’re slicing something like a Cordon Bleu, a regular serrated knife will leave ripples in the metal; the scallops will give a much cleaner cut… but a regular, sharp chefs knife should be able to cut through breadcrumb crust without unsticking it. The scallops help a lot for tough crust items like roast pork with thin crackling, the heavily reduced ripping effect will also reduce crumbing when slicing real bread and cake sponge.
I paid USD$54 + USD$7 postage for this knife via JCK, Everten Online is trying to selling them for AUD$100.
This knife is my work serrated knife, I’ll get a second one for home use and add a leather washer handle to it.
Original post: 20OCT08
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