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Posts by BrianShaw

Hey Mimi. Here's something new I learned the other night: mulitas. Ever hear of them? Flat griddled tacos. Like a quesadilla of sorts bu with taco filling. Mine had cabeza in them. Yummy but apparently one of those traditional, native, home dishes from No Mexico that I somehow never heard of. I made something like that in the past and thought I invented something new. I guess I can flatter myself and say that I simultaneously invented an old classic! Now I find that...
p.s.  You and your bride make a lovely looking couple!!!!!
Well I can't fault your logic. The German knives generally aren't as sharp as the Japanese knives. So you thinking that the Shun is lighter and sharper than the Wustof/Henckel is correct. That, in fact, is why I bought Shun after years of using Henckels. BTW, the diff between Wusthof and Henckel may be more of a Ford vs Chevy and Nikon vs Canon kind of thing. I've used both and find them rather equivalent.  :) Perhaps what you may want to think about is sharpening...
Overnight cooking in an oven isn't inherently unsafe. Modern gas home ovens, for the past 40 years or more, are equipped with sufficient safety features to preclude worry. The gas valve will not open unless the ignition source, whether that is a pilot light or heated electric igniter, is ready. The biggest problem might be sleeping while the delicious smells are wafting through the house!
If you do think of recycling it... I'd pay the postage for you to dispose of it into my kitchen!
Not if they are on the "ethnic foods" aisle. 😂😂😂
When answering Ricks great questions, also say if you are thinking of exchanging at a specific store. If so, what else do they offer. If not then other options may be possible. My gut feel from your post, however, is that you might be happier with a German knife and a ChefChoice electric sharpener. Not state-of-the-art steel, but proven over many decades. Not popular with everyone, but nothing except sex really is... And even that exhibits fairly broad diversity of...
I've had different experience than you with Shun. Not to diminish any one else's experience (just sharing my 50 years of cooking experience including about 5 in a professional kitchen) but let me just say that I've used Shun for years without the chipping some report. i know I'm not alone. You might want to also consider how you use knives as part of your needs assessment. I've used them extensively in home kitchen but haven't in professional kitchen as I've been out of...
One generally does not sharpen ceramic knives. There are services that can sharpen them but it is not often needed. But sharpeners are available: http://www.knifecenter.com/kc_new/store_detail.html?s=KCDS50
You really only need a few knives: chef, utility and paring. Plus maybe a bread knife. It sounds like you want sharp without the fuss. Can't blame you; a lot of folks want just that. The Keramikos are ceramic, aren't they? If so, a couple of those might meet your needs. Ceramic blades stay sharp for long time. Only risk is breakage if dropped. Sharpening is almost never needed. My child uses ceramic knives (different brand) and gets along just fine. When I use them I get...
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