Posts by boar_d_laze

With enough whiskey, barbecue sauces aren't "Memphis" or "Tennessee" style, they're "whiskey" style.  I'm not sure where to draw the line, but when you've got as much whiskey as tomato, you're well over it.  People may call...

That old stone appears to be a Norton "combination" Crystolon.  If so flattening on concrete would take forever, and include a good chance of breaking the stone.  If you want to save it you should probably get a mason to lap...

Oil is a totally different feel and perhaps a bit more delicate from water stones.  Either way, once you learn the feel of either kind of petro, it's all good once you get used to either...

The 500 doesn't need to be dressed; the 1.2K doesn't need dressing either, but you might as well; and the 5K does need dressing every time it's flattened.   To dress, after flattening, rub the 500 against the 1.2K until the...

There's "illegal," and there's "illegal."  The biggest questions come down to what can you do about it, and whether or not its worth it to you.  As a general rule, anyone who takes the legal advice dispensed in a cooking...

One of JKI's great strength is that Jon's product range is selective and well chosen.  You cannot buy a bunk knife; because if he sells it, it's good.  On the other hand, the range of choices is not vast.   In this...

Easier to maintain symmetry than asymmetry?  Not really.  It's not that easy (or that hard, either) to learn to sharpen.  But once you've got the basics of creating a burr, detecting it, chasing it, and deburring......

Lots of kitchens use steel work surfaces, although they're all stainless nowadays.  Corrosion aside, steel work surfaces are less than ideal, especially for the home.  They show scratches, are NOISY, and things break on...

kingdancing,   It's been four years. FF, the OP, might have scored his grill by now.  But I'm curious.  Why are you quoting from old posts?    BDL. 

Some gyuto come from the factory with asymmetric edges.  That is, they're sharpened "more" on one side than the other.  It's a way of keeping the edge thinner, preventing some wedging, and increasing what I call "perceived...