Chefknivestogo Forums

XexoX wrote: ↑Wed Nov 18, 2020 11:06 am I just found Buon-A-Petitti on YouTube, the Italian Grandma cooks.

Thanks for the tip, that sounds right up my street. When it comes to pasta, I am an aspiring Italian nonna.

On the lighter side of educational content, and a little cheesy, but enjoying 'Midnight Diner' on Netflix tonight. Each episode has a really chill story where a dish is part of the theme, and then they give you a few pointers on making it at the end. Helps with the inspiration to get to know some do...

Incredibly helpful perspective, thanks Mark. Especially as it'll likely save me money.

Love your CKTG roo strop + compound for all of the reasons you describe, will use it later on.

d_rap wrote: ↑Tue Nov 17, 2020 10:56 am
By the way, for anyone looking, these roo strops with the cktg diamond spray are highly recommended.

Couldn't agree more. And thanks for the tip.

Thanks for the question. :) If I use a progression of sprays I'll just load a different clean strop with say, 0.5 micron spray and then use that one in the same manner. A follow up question, if you don't mind Mark. I run up to Shapton Glass 8k before the above with your roo strop and micron spray. ...

Thanks for posting that, some of these had been on my mind to clarify too.

Looks delicious! So funny to see your pantry selection - it seems we have similar taste in brands for Japanese/Chinese/Thai, from the miso to shrimp paste to Chinkiang vinegar to sake. We must follow similar blogs or something. Tonight was pretty low key for me. Just some lemon chicken with the chic...

Really glad I used the homemade curry paste, which was great. Now, I really want to make this again but now I'm faced with either making the curry paste myself (not super easy for me during coronatime) or finding a commercial brand that's worth buying. Really love that shrimp paste! I've had a leve...

I don't have any experience of those so will let others jump in on that one

Are you only open to recommendations of items in stock or are you open to waiting for items to return? If you're open to waiting the first three that came to mind were Masagake and Kurosaki. Masagake Yuki (no KU finish, but easier sharpening), or Masagake Koishi (KU finish, AS so better retention) n...

Wow!

In terms of my cooking tonight, I took things in a slightly different direction and did some prep. I'm a big fan of making modular ingredients ahead and storing in the freezer. I like this approach a lot. I sometimes tend forget things that are in my freezer -- it's somewhat of black hole -- but I ...

Looks delicious Ronnie! I should try that tuna dish. I need to find more seafood dishes I like, wife being pescatarian and all. That one looks intriguing, it has some memories attached to it for me but I can't quite think where from. Maybe a holiday in Mexico many years ago. In terms of my cooking t...

Yes my playlists are now stocked up - than you everyone and hope this sharing was useful for others too!

Looks like a stunner!

They look great!

My current food processor is my Konosuke Fujiyama 240mm Gyuto ;-) :lol: That's right. So true. I bought a Cuisinart 12 cup a couple years ago before I got into Japanese knives and generally built up kitchen confidence. It's a great machine and I can absolutely see how they fill a need for large bul...

Hi folks, Curious on others' findings on cooking shows. I'm looking for ones I can actually learn and be inspired from; ones that are less about drama, sob stories and shouting, and more about technique and creativity. What are some of peoples' favourites in this category? Some of mine to get the ba...

You sound like the ideal TF customer. I have several of their knives and if I could only keep one maker it would be TF. And thats up against blades that cost 2-4x more. Dangerous words :). I really look forward to when it's a bit easier to go into shops and check them out in person, so I can get a ...

I agree, it's a great approach and enjoyable to see, particularly seeing the knife selection for each job.