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Posts by BrianShaw

You can easily accomplish this by checking out the Shun knives when you go to Williams Sonoma.  Try out both the classic and the Premier lines.  Classic has a more Japanese-style handle and Premier is a more American/European handle.  The Premier may be more of what you are looking for.  Both VG-10 I believe and both incredibly sharp with good edge retention.  Plus, as a bonus... you'll be going completely against the grain of most folks here while happily prepping food...
Thanks for the additional info. Sounds like a fascinating job you have. I'm jealous!
I appreciate that kind of reminder.  Thanks. And thanks, phatch, for the reminder that quantity of roux makes a big difference in the volumetric proportions.  I should have membered that on my own  :)
I'm struggling with understanding how you would use such a short knife in a professional kitchen.  Last Christmas I bought a cermic knife about like that for my 10-year old son.  He now complains that it is too short for helping me prep a home-cooked dinner.  Sharp but too short for good leverage or "slide" when dealing with anything bigger than a herb.   Are you sure?  Only you know your needs, but I feel compelled to ask...  in Alaska I would assume that you'll be...
I'm not sure that it really matters too much - weight versus volume.  Like Phatch, I find the roux formula  be very flexible in pracical terms.  Only suggestion I have is to always cook it thoroughly and make more than is needed because the worst case situaion is to need a little more and not have it on hand.
Please clarify.  How small is "mini", and what kind of sharpening do you consider "specialized"?
Redundancy is not an issue.  If you get a German Chef Knife then you will have a knife that can do what your Japanese knife cannot -- cut a chicken. Don't forget Heckels in your investigations.
You are on the right track with the German chef knife.   I remove the wishbone with a small boning or paring knife, remove the backbone with scissors or a German chef knife.   If I want to take out some of the bones I bend the breast backward to pop out the breastbone.  Sometimes I use paring knife to also remove the ribs.  Then gill whole.  But at that point you can use any knife to split since it is just meat and skin.   If you really want to keep all the bones in...
No doubt and in full agreement.  BTW, that is 1/3 cup.  Ha ha ha.  With pastry all measures are relatively approximate for a successful pate so, fortunately for all of us, that level of accuracy/precision is not required.  But in general I agree with weight measures and often annotate my volume-based recipes with the equivelent weights.
Whether weight or volume measurement, multiplication of all ingredients is the answer to the original question.
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