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F Dick Cleaver

First to recommend

Description

I use this for breaking down whole animals. It's the one American knife I own.

Updated May 19, 2006

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Korin Gelastin Chef's Knife

First to recommend

Description

A Western style Japanese knives. Stainless steel. I use these for slicing cooked meat.

Updated May 19, 2006

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Korin Deba Chef's Knife

First to recommend

Description

To get the fillets off the bone. It's not as delicate as the slicer and can handle the bones.

Updated May 19, 2006

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A16’s Kitchen Essentials

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Korin 33 cm Ittosai Chef's Knife

First to recommend

Description

For breaking down whole fish: skinning and portioning.

Updated May 19, 2006

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Korin Superfine 6000# Sharpening Stone

First to recommend

Description

I'm kind of a knife fanatic and I use Japanese carbon steel knives. These stones are especially for Japanese knives. I have 3: an 800, 1200, and 6000 grade.

Updated May 19, 2006

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A16’s Kitchen Essentials

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American Weigh Glass Top Scale

First to recommend

2 people recommended this item

Description

I use this all the time at home and at work for measuring curing ingredients.

Updated May 19, 2006

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A16’s Kitchen Essentials

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Curing: Diamond Crystal Kosher Salt

First to recommend

7 people recommended this item

Description

We use this salt and sea salt for our house-cured meats.

Updated May 19, 2006

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Berkel Electric Meat Slicer

First to recommend

Description

What I'd REALLY love to have is one of the antique ones...

Updated May 19, 2006

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KitchenAid Stand Mixer: Food Grinder Attachment

First to recommend

2 people recommended this item

Description

I use this for everything!

Updated May 19, 2006

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A16’s Kitchen Essentials

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Francesco De Padova Extra Virgin Olive Oil

First to recommend

Description

A lighter olive oil good for lighter foods like salads or marinated vegetables. It won't overpower the flavors of the food.

Updated May 19, 2006

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nateappleman

Executive chef and co-owner of A16 in San Francisco.

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A16’s Kitchen Essentials

Updated Aug 29, 2006

What I use for cooking and curing.

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Updated Aug 29, 2006

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