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Posts by DuckFat

Like others I'd sell the set and use the profits for a better set up. A 240mm Gyuto and 120mm pairing alone can take you a long ways. There's nothing wrong with a single combi-stone to start and it's cost effective as well. Not sure why every one has such an issue with flattening stones. It only takes a few minutes. Two sided stones do not take any longer to flatten than two separte stones of the same grit. The "starter" kits are not the best value IMO irrespective of...
I doubt you've ruined any thing just don't let the roast get overly dry. If it starts to get a point where you are worried about that wrap it up tight with plastic wrap. Drying is as much as most home cooks can do and IMO it's certainly a step worth taking. FWIW if you have a dedicated fridge there are ways to convert them so you can control temp/humidity. This will allow you to get a true aging process going. Some butcher supply stores sell the kits so you could always...
  That's going to often be the case even on knives with small handles. Why is this an issue?     This is a very good example IMO because it shows the forefinger opposite of the thumb. All too often that finger gets wrapped around the handle like a death grip. I guess some folks are worried about protecting those digits. With single bevel knives and even a suj I often I find I use a grip that IIIR I recently saw you dub as the "accuser".   Dave
Wow you really have a white Chistmas. Very little snow here so far this year. Merry Christmas, Dave
http://www.cheftalk.com/t/69865/dry-aging-steak-need-some-help
The Masamoto KK and Ks are never finished the same. The KK is machine only. The KS is done by hand. That's a massive difference for a sharpener starting out with their first single bevel knife. Buying a KK as a first single bevel knife can lead to disappointment if you over look the difference between the series and remember when I say that I'm a Masamoto fan. The time to buy a KS (IMO) is when Korin has their 15% off sale. That way you get a KS for an average of some...
  IMO there's a lot of truth to that. You can see that in the Traditional J-knife line from Masamoto. However by the time to get to the blue steel KA series you've stepped well out of the realm of many, if not most buyers. This is one of the reasons I'm such a big fan of the Masamoto KS series. It's not obscene in price if you wait for a sale and gives good construction and value. If you don't mind a bit more work there's the KA series but those are not hand finished and...
  If it did then there would be a LOT of meat slicers with dead blades, probably not the best example considering how many dull slicers I've seen but I'd venture a guess that many of us have sharpened a slicer blade a time or two.   Dave
  +1. I live in SE Mi and we have huge humidity swings from summer to winter. The humidity change alone has a very noticeable affect on dough. Here's what I'm doing for my daily bread. I have no idea how close this is to the Lahey method any longer as I worked on my own no knead recipe for some time while playing with that method and this is where I wound up. It's not a true no knead but rather an "almost" no knead bread. If your having problems with bread IMO it's always...
  The Pro is a nice working knife but if you are buying new it's over priced compared to what's available today in the $150-$200 range. The Superior feels like a stamped knife and while I'm not a big fan of the Pro either it is a nice step up from the superior. Neither one is made from an alloy worth talking much about, not that it will matter of it fits your price point and you like it.   Dave
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