Coffee & Knives

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.

 

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.

 

@Andre
What are you talking about? Tuna?

 

Chuckles comment on the prep list in my picture

 

Ahhh...I was confused. Not a hard thing to do actually...

 

Kona Estate coffee ... pour over. Black. Yoshikane SLD Hakata Santoku

 

yesterday

 

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!!!

 

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.

 

Wow great pics!

Pic of my Haburn with a nice patina on it

 

Beautiful!

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

 

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

 

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

 

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.

 

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

 

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.

 

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.

 

Bloodroot Blades 165mm Usuba. Amazing cutter!

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.

 

My new favorite coffee mug: