Chefknivestogo Forums

Mitch188 wrote: ↑Sat Oct 09, 2021 2:33 am
Anyone with experience or recommendations with these would be appreciated.

I approve this message and second it.

Just FYI Mitch, you might have to be patient for one of those ko bunkas to show up. They don't seem to be in any shipments these days.

Welcome, Amanda! You should be able to learn a ton here

XexoX wrote: ↑Fri Oct 08, 2021 1:26 pm It isn't a knife, so your wife shouldn't ban you to sleeping in your truck!

Maybe we should start a pool.

XexoX wrote: ↑Thu Oct 07, 2021 9:19 pm

Is That Blood? wrote: ↑Thu Oct 07, 2021 9:17 pm

XexoX wrote: ↑Thu Oct 07, 2021 8:57 pmExcalibur?

Err... would the stone come with it?

Well of course! That way it will stay sharp.

I'm down then.

XexoX wrote: ↑Thu Oct 07, 2021 8:57 pmExcalibur?

Err... would the stone come with it?

Susan wrote: ↑Thu Oct 07, 2021 11:47 am I ordered the Tojiro DP gyuto, and I can't stand it. I love the white #2 line so much better! I never stop using the white #2 nakiri in the prep kitchen, and I'm pumped to get this santoku. Thanks guys! Love you.

They will love it! I just got finished mincing a head of garlic with mine.

The Shibata Koutetsu 210's are available. Go buy 'em and report back so I can agonize over it.

https://www.chefknivestogo.com/shkogy21.html

A Fujiwara FKM 240mm was my first Japanese knife. I also gifted one to my mom who loves it. She quickly became comfortable with the size compared to her old Chicago Cutlery 8" chefs knife. I cannot compare to what's posted above, but it seems fairly robust, does alright holding its edge, and th...

That's fantastic, Gladius!

Once they'd steamed to the desired softness, I drizzled in some balsamic and cranked up the heat until all the water had evaporated and the balsamic had thickened. Now, that's pretty damn slick! These look a whole lot better than the stuff I have had. In fact, I tend to shy away from brussels sprou...

Ditch the Mach 3 stuff. Gillette 7 O'Clock Super Platinum DE blades and a DE razor. I use the Merkur 37C slant (the slant presents the edge at a slight angle to the hair instead of perpendicular so it cuts better, especially with wiry hair, slices vs straight push) razor and I can get 8-10 good sha...

Love eggplant! Yours looks great! These were really nice but the disks are not as uniformly tender in texture as the planks of Japanese eggplant. Yeah, that is something I encounter when I grill mine. Japanese eggplant, huh? Time to go seed shoppin' :) Anyway, your post made me think of eggplant pa...

Love eggplant! Yours looks great!

Looks great, Ronnie. I would swap you for chicken

ronnie_suburban wrote: ↑Sat Oct 02, 2021 1:58 pm
So, not exactly cooking but a friend lent me his prime 35mm f/1.8 macro lens to play with

Just down to cooking up good photos, huh?

LOL, yeah. I have some friends who are really into it but they're also highly secretive. So, after getting really vague answers from them after a few questions, I decided to just leave it alone. Right now I have some very cool looking mushrooms growing on my wood-splitting stump, and I *think* they...

...purple cauliflower, reconstituted black fungus... Man, you must shop at the good stores. I don't think I have ever even heard of purple cauliflower. The color of it is wonderful. Does it cook up just like the white stuff? What species of fungi delecti? Chaga? At one time I was interested in wild...

maybegrady wrote: ↑Thu Sep 30, 2021 5:28 am happy to be joining this groovy knife party

Welcome!

That's a lot of knives ago!

I wonder what 257,122 cardboard boxes looks like?

Thanks. As you know, there are so many variables when it comes to wood-burning, low & slow BBQ. You can do it the same way 50 times and get 50 different outcomes. Was glad it worked out today. This is dead on. I can think of at least a dozen control processes which will influence the end result...