Posts by ruscal

hey there. i'm in the UK. and looking to sell some Masamoto VG's if you fancy those. i've got a 180mm Santoku and a 120mm petty. PM me if you're interested.

stone wise everyone seems to like the bester 1200. personally i have a Mizuyama #1000; it was what was available to me locally in the uk at the time i needed to buy - youre lucky that you have a few retailers in the US that are really...

how much do you want to spend bro?   and what kind of stuff do you normally cook?

there are a few brands that offer good bang for buck on Japanese style knives that could work for your budget   far as i can see there are 3 things you need to work out: 1) Steel - do you go carbon or stainless? stainless...

thats pretty cool! the way he did the horizontal slices in the garlic was a bit terrifying though... and shame it didnt mention specifically to discard the root end of the onion cause that the bit that makes you cry.

RE (1) i personally think the only 3 knives you'd need would be:  * a 210mm western handle gyuto (240mm for wa-handle)  * a 240mm suji  * a 150mm petty those 3 knives are all i really use at home. personally i...

oh, also...    i picked up some of these sticky cork things from ebay on the cheap which i was thinking to stick on the bottom side to keep the bottom of the board nice and dry...   what do you think? good idea...

hi chaps. and chapettes!   i just received a new chopping board. i've been wanting to get a new one for a while. my previous one was a cheap and cheerful Olive and Thyme one i got from TK Maxx... :)   i was...

@jbroida - i found the perfect video on your channel! thanks so much for making this! http://www.youtube.com/watch?v=tza5pymb5yg&sns=em

@benuser i already have a suji. i'm looking to do nigiri & sashimi cuts, so i think i need the weight of a yanagiba @bdl i dont think i can realistically learn to be a sushi chef. theres way more to learn than would be possible in my...