Posts by ChrisLehrer

French Fries:   This is THE big issue with induction, I've found, after a great deal of research. For the home cook, the options -- especially in the US, but to some degree in Europe and Asia as well (don't know about...

Quote: Originally Posted by chefedb  Only time I ever used them was on venison, Myself I don't like taste  I prefer lingonberries. Ed:   Lingonberries are wonderful, to be sure. But juniper and...

I got a Masamoto VG for my wife and it's really quite wonderful. Personally, I am a convert to single-beveled knives, but I must admit that this VG is a treat to use. So easy! In many ways, it reminds me of my first really serious...

Well, yes and no. There is an important distinction to be made here -- one that, some years ago when I started to get interested in knives (while in Japan), I utterly misunderstood.   There are really three categories here,...

Sal, I'm a little confused. What's the question? You want to debate what scalloped, serrated, and those terms mean, properly speaking? Or something else?   Sorry -- I may be exhausted (long, weird, ugly day at work!), but I'm...

Hi Philip,   In all likelihood, your sense of "razor sharp" is getting in the way here, so let's not sweat that. What you want is "so sharp it will do everything I want it to do much more easily than I have any right to...

Sal, I think with a 195mm it's all dependent on what you use it for --- and most especially what else you use. If you have something that minces, don't futz around with the back-beveling on the rear section. It's not worth it, trust...

The primary bevel of this kind of Japanese cooking knife is normally flat, although in some cases (e.g. with a deba-bocho) the bevel may be gently curved (clamshell: hamaguri). The back face of the knife is slightly concave, with two...

Quote: Originally Posted by kaneohegirlinaz  :chuckle: No, chris, no rant, just every eloquently put and so true. Even as a Home Expert, something's I do not need a book to execute and then there...

Sal, if it's not too late -- sorry, I missed this one. I use almost exclusively single-beveled knives, and while I'm no super-expert sharpener, I can give you what I know.   If I understand correctly, the question is whether...