Posts by DuckFat

I'd say any one who is thinking JCK has any issues with after purchase support probably has never purchased from Koki. I've bought from Koki and give him very high marks. Any dealer can have an issue but of all of the dealers listed in...

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...

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...

Quote: Originally Posted by tcollins  Every knife I try with my pinch grip, ends up with half of the handle sticking out past the back of my palm. Does anyone else have this problem? Suggestions?...

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...

Quote: Originally Posted by Rick Alan    As to blue vs white steel, if Murry Carter's word means anything, then unless you're paying for a top notch blade in white, go for the Blue instead.  The way...

Quote: Originally Posted by Coup-de-Feu  My question is does hollow grinding reduce knife life by limiting the amount of blade that can be sharpened.     If it did then there would be a LOT of meat...

Quote: Originally Posted by Chefross  "I don't see how a basement could really affect the dough - what do you mean? Basement humidity, no fresh air, no sunlight?  None of that will affect bread...