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Posts by phatch

That tends to start adding belly at the tip which I don't like personally. It looks better to many. I prefer to let the profile just wear into that point naturally and maintain the original profile. If I worked in public or otherwise professionally with the blade, I might feel differently.
Eggs will stick to all these cooking surfaces without some fat, especially scrambled eggs.    You might be better off with a steamed or baked egg in a ramekin though that takes more time. You could do a bunch at one time though and freeze them. Then microwave to serve hot.    If you are willing to eat a sunny side up egg, you can get that to release from the pan with a steam technique. Heat the pan, crack in the egg, season it. Add a few tablespoons of water and cover....
My experience with Gratin Dauphinois is that elevation factors into it. All the classic recipes I've tried for it curdle the dairy at my elevation. I think it's because of my lower boiling point so I lose more liquid to evaporation and the potatoes need a bit more time to cook as well with the lower heat of boiling at my altitude.    Pre boil helps, but it still curdles. So I've taken to using a bechamel to strengthen the sauce. Cook the potatoes in the milk. Pour off...
Even teflon benefits from a little fat. I find it helps as well to let the pan warm first before oiling it. Hot pan, cool oil, food won't stick. 
My approach is to just let it wear in as you sharpen it normally. Unless it's bigger than you made it sound.    While there has been much denigration of bamboo boards as too hard, it's more likely the glue is harder than the bamboo. Still, I don't think a glue line would have snapped the tip. Most likely, you just had a large carbide near the tip that was no longer well seated in the steel matrix from normal wear and when it popped free, it weakened the tip enough that...
Ergonomic for which knife technique? They look to me like they'd interfere in a pinch grip somewhat. Maybe OK for the hammer grip for powering through a melon or squash, but I don't use that grip much really.    The bread knives with the dropped blade or the raised handle depending on your perspective I guess, I think those are a smart design choice, but I still don't own one. 
Let's still be kind and do our part to help out as we can. 
The oven is not common in traditional Chinese seasoning of woks. I think it's an offshoot of US cast iron tricks. The oven with its even heat seasons all surfaces at once. You set it and forget it which has its appeal. The stove technique works too of course.
Unscrew wood or plastic handles if it has any. Flaxseed oil is ideal, but others will work too.
Probably nonstick. I can't recommend non stick for a wok
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