Sun Apr 20, 2014 7:52 pm
I just broke down a duck using my Del Ealy paring knife and my Tojiro kitchen shears - two wings, two leg quarters and two boneless breasts + stock material and render material. All in no time at all. Great knife + great shears = great duck. I have five knives by Del and they are all stellar. I believe he's one of the best kitchen knife smiths out there - his AEB-L work is stellar.
Mon Apr 21, 2014 4:42 am
Nice! I've looked at Del's knives on occasion and I do like the look. I may consider his petty later this year. Thanks for the reminder of his work.
Mon Apr 21, 2014 3:11 pm
I have a petty of his - it's my go to shorty.
Mon Apr 21, 2014 8:04 pm
I have a Del AEBL parer. Love it, though I don't often use a parer.
Mon Apr 21, 2014 9:08 pm
Here is leg quarter with wing section roasted over a bed of radicchio, belgian endive and arugula tossed with a vinaigrette of garlic, herbed mustard, grapefruit balsamic vinegar and good olive oil. Delicious. The breasts are under salt for prosciutto -
Mon Apr 21, 2014 11:33 pm
Tue Apr 22, 2014 12:47 pm
I've got an Ealy parer and mini nakiri. He makes great knives but not just that, he's a super nice guy as well.
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