Chefknivestogo Forums

Absolutely stunning! Love the haul too Emieloss!

Another technique: having a perfectly clean, bone dry, fine microfiber cloth. Brush that up off the edge, with your fingers in the right position, and you can feel even a tiny burr. It's a slight catch. Switch sides and you'll feel the difference immediately. Testing continued tonight as it was tak...

We did a different handle on them and we’ll be selling both going forward. https://www.chefknivestogo.com/ko1k6brkn24.html I kinda like that new handle! Me too but I don't need a third bread knife . . . or do I? 8-) I think the 'three beads knives' title is up for grabs... stop loafing around! I'll...

I agree. That photo provokes a FM B#2 itch that I'm increasingly sure will one day have to be scratched. Not now, but one day...

Btw, have you ever run the vitamix and forgotten to put the lid cup on? Well, that's what I did today and I've got green puree on my kitchen ceiling to prove it! Oh no! Sounds like a very colourful scene over there :lol:. Hope it cleans up ok. Closest I've gotten to that was taking the lid off my M...

I think when most of us here refer to "beater" knives that we use of let people use, we are still using a good knife. I have an old knife (forget the brand), and some Mercer knives that are all WELL maintained and cut quite nice. All these knives are always exciting for most people to use...

When in doubt use a beater knife. That's what they are for. This ^^ strategy is the ultimate anxiety reducer/chip preventer. Over time you'll get a feel for your Japanese knife's capabilities/limits, and you'll be able to adjust the threshold of what you use the beater for accordingly. But starting...

Okay, beating a dead horse here but just by coincidence, I received an email from Made In this morning with the subject line Woks are Back in Stock! . Makes sense that this line of text appeared in the email: "And it's for more than just stir-fry. Our wok is excellent for quick braises, deep-f...

That is an excellent weight, 14 or 16 inch? I've read Grace Young's books and saw watched her Crafty vid. I don't flip proteins initially. I want them to sear and char a bit. I do one-hand and flip veggies or at the end when I want them to cook everything through, but not overcook. I don't want the...

Looks really nice, but it might be too heavy for me to one-hand wok like I do with the one I own now. I two-hand it sometimes, but I like to use just one hand. It gets hard when the wok is filled up. How much does yours weigh, Chappy? Just weighed it for you! 1805g / 3.157 lb. One thing I would say...

And by the way, looks like this is pretty similar to what I made tonight. No blanching and I added shaoxing, but everything else is basically the same. Including the last minute grab of sugar I added :lol: Good option for a quick stir fry. https://cooking.nytimes.com/recipes/1016931-glazed-shiitakes...

Separately, finally got round to trying one of Ken's nano cloth strops today. Wow! What a quality product. Love the solid construction and backing. It brought my Kono SKD right bank to life. Looking forward to trying it with the 0.75 micron compound.

I hadn't actually realised you'd pressed the button too. Six woks Ronnie now?? Joking aside, I can't wait to see what you turn out with it. Which one did you go for? Yeah, I couldn't resist. I bought the 16" carbon steel, round bottom with the looped, stay-cool handle (like yours). It's a beau...

Delivery from Newquist today. What a beauty! Mine arrived too and I agree. It's a stunner. I don't think I'll be able to test drive it until the end of the week but I can't wait to let 'er rip. My first foray into round bottom stir frying and I couldn't be more blown away. Was egg fried rice and a ...

Oh this is too funny--I now do not feel so bad! Are we wok twins? I just got an email notification late last night that mine were shipping. Yours should be soon. Delivery from Newquist today. What a beauty! My first foray into round bottom stir frying and I couldn't be more blown away. Was egg frie...

With temps in the low 30's and set to seriously plunge later in the week, I figured it was the right time to dig myself a path . . . https://www.ronniesuburban.com/photos/food/homecooking/thairedcurry/thairedcurry.21.0202.01.snowypath.jpg Snowy Path It really was nice out. I didn't even wear a jack...

In case anyone is still in the market for a wok, this just came back in stock. I haven't tried it personally but I heard good things about it in various foodie magazine reviews. https://madeincookware.com/products/blue-carbon-steel-wok I like the look of that Made In stuff, but it sure is pricy... ...

I should just be completing my 500 hrs of sleeping in the truck punishment by then for the last $500 knife purchase. 50 hrs will be a breeze! 8-) That's hilarious. I'm still thinking through how I will explain yet another knife showing up, but given the circumstances, I think I can find a way :lol:...

I think the biggest learning for me last night was a more meta-point on meat substitutes. Think about what the ingredient 'provides', breaking it down. Chew? Umami? Salt? Then substitute with things - or a variety of things - that provide those attributes. I've been doing virtually all of my grocer...

Hello, I'm Natosha Jacobs - a food enthusiast. And thanks Mark. Welcome! If you're ever looking for foodie inspiration, there's always some good discussion to be found on this thread. Ronnie in particular does some great posts that has expanded my thinking on dishes and ingredients. https://www.che...