Chefknivestogo Forums

What you say makes alot of sense Eli. I always get a burr before moving up. I use a block to remove it then do a couple stropping strokes and move on to the next stone. I'm going to slow down and lighten my pressure. I have rolled over y edge occasionally which defeats the whole purpose. Ken Schwar...

Tonight was my third run at roasted beet salads, and I was inspired by a recipe I saw in ‘Hugh’s Three Good Things’ for beet, walnut and feta. It was a welcome change from all the wok'ing this last week . . . . . . Would I make it again? Yes, it's now added to our weeknight meal options list. Very ...

I think I saw people discussing the top one on KKF.

This was the bit that looks very similar to a patch on my Kono:

Kalaeb wrote: ↑Thu Jan 21, 2021 11:23 am @Chappychap, the knife is actually made from Tamahagne nails from a 1300 year old temple.

Not sure it's a daily driver type of knife...

Yeah I saw people on another forum talking about potentially using it here and there. Beautiful piece but ornamental probably makes sense.

I couldn't stop myself!!!!!! https://knifelife7.files.wordpress.com/2021/01/yasha-yukawa-7.jpg https://knifelife7.files.wordpress.com/2021/01/yasha-yukawa-4.jpg Very cool! How are you planning to use it? I'm curious, what are the patches that are a slightly different colour due to? I have those on ...

Looks like a few of us are going to be posting some Fuscia Dunlop dishes — like Xexox, I bought one today, after David recommended her. Looking forward to seeing more of her recipes recreated here. And Ray, I mut try stir frying with young ginger - I’d only used it for making sushi ginger so far. To...

Been reading this very rich thread... A high recommendation for Fuchsia Dunlop's Land of Fish and Rice, which I see for around $20. It's a great cookbook with some very good travel writing as well. And FisherMAn, one other option is see how you like your edges really dialed off the SG 4K and stropp...

mauichef wrote: ↑Wed Jan 20, 2021 6:32 pm Had to cook some Chinese food after all this wok talk........

What were the dishes? Look great.

I love the idea of keeping organized notes by way of creating a "kitchen journal" of sorts. I thought about doing this months ago and had charted it out pretty well but then got distracted and let it fall by the wayside. But if I were to ever resurrect the project, in addition to your cat...

Thank you gentlemen for your suggestions. By the way, on another topic, just got 3 shapton glass stones 500,2k, and 4k. Slicing paper at 2k level, they are so good! First time I could ever do that.Thinking of one more stone, what do you say? 8k? 10 maybe? Always happy to get diverse opinions , posi...

...Any cookbooks or recipes out there to offer so I can start dishing up something new over here!! ... Grace Young has some cookbooks, and J. Kenji López-Alt is publishing a wok cookbook this year. At least he said that on one of his YouTube videos I watched yesterday. Fuchsia Dunlop has a few book...

Okay, it's going to be a sweet & sour week for you! But seriously, that looks really nice. Sounds like you unlocked something important tonight, which is always a great feeling. A friend told me that seeing my cooking over the past few months reminded him of the movie Groundhog Day in that the ...

That's a really nice bread knife.

Best I stay away from this thread.

All the bread baking by Jeff and others inspired me to get back into baking bread after a while making bagels and other things. Although I love making a sourdough boule or similar, I've gravitated towards sourdough sandwich bread for the best balance of prep vs. pay off (right now at least). So, it ...

Thanks so much everyone. I appreciate the continued feedback. I'm sensing I should probably take a step back and get a hang of sharpening basics before spending money on a pricier knife I can't maintain on my own. The Kanehide seems like a pretty good option, and the product review video mentions i...

Well after all that head scratching, my wife turned around and decided she wanted to make pasta puttanesca tonight. I still had the cooking itch, and so decided to finish what I started with sweet and sour cabbage last night by cooking actual sweet and sour chicken :lol:. It must have ignited a crav...

I haven’t tried the Kohetsu or Kanehide, but I can give a big thumbs up to Shibata. One of my favourite knives. I got it because I wanted that flat belly profile, along with laser performance, and it overdelivered vs my expectations. Great fit and finish too. It’s not as solid feeling as my other he...

LOL, always love the RID plan. "My people" also have a sweet & sour cabbage dish that, as far as I'm concerned, could just be called sweet & horrible cabbage. I'm not a picky eater but this dish scarred my childhood! So, no. I agree that on paper, sweet & sour cabbage does not...

I used a white sonora sourdough recipe from The Perfect Loaf. It calls for freshly milled white sonora, but I used some whole sonora flour I bought from Breadtopia. The author of TPF raves about white sonora and got the idea to use it after tasting a loaf made by Josey Baker. https://www.theperfect...

Yeah that looks really really great. I have a bag of white sonora berries that I've not ground up for bread yet -- maybe I should!