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Posts by Wagstaff

you're welcome, and I appreciate the questions both for themselves and for giving me the opportunity read BDL's reponses (which you thanked him for, too).  I think my own "first-hand experience" is a bit insane, mind you.  I mean, it should reassure you if you're as crazy or immature as I.  But what Joost has to say, or what Capsaicin has to say, might be more sane.  (See LennyD's thread on beginning sharpening).  In developmental psychology they ("they") talk about...
I was just typing to someone else about I won't sharpen my $12 beater... I almost don't use it because I have good knives and definitely it's a different experience.  But when it gets dull I'll trash it and not look back, or pay the dude who made it three bucks to sharpen it on his belts.   I think just a very basic level of competence, some rudimentary level that can at least be called "skills", is enough to really notice the difference between a Mac Pro and and a...
and I applaud the fact that you were concerned with COOKING more than the tools for cooking.  I could use more of that attitude, too.  It's just a different sickness.
Are the knives "8x" better? Maybe it's progress. Or maybe for some people.  There are diminishing returns in every "connoisseur" hobby.  I got an insane deal on some loudspeakers I bought around 20 years ago for $300 (they were $1200 list at the time).  An upgrade at this point that "matters" would be around $5,000.  You pay 100% more for a 10% increase in performance once you get to a certain level.  (Or mix and match percentages -- I haven't done the science to be...
In that case maybe you do want a mini-gyuto.... a "shallot specialist".  Still, not as useful in-hand for fruits, I wouldn't think, if that's  how it's being done.  And it's not for you... so having the bigger gyuto might not be relevant to the person form whom it is?? Does she not want to do that? (Or do you want to keep her away from your favorite knives?)   Anyway, I think you have enough info to make a choice... it's just this "new information" does rather change the...
Gyuto is taller, better knuckle clearance on the board if you're mincing a shallot. Easier to mince herbs.   Petty is not as tall, less "stiction" (i.e., less surface area on the "away" side of the knife) for your sweet potatoes to fall away from if you're slicing sweet potatoes on the board.  Petties are easier to maneuver off the board.  That's either peeling a potato or boning a chicken.   At 150mm a "gyuto" IS a petty, just one with a very particular few...
I think this is a great idea for a thread.  It's an open enough topic to invite long essayistic responses on the of those of us who get talkative, though.   My fears were: I won't ever "get it" -- I'll just not be able to do it. People who are really good at it talk in quasi-mystical terms, the stones speak to them and such, and I lost most interest in mysticism some years ago.    And: I'll just mess up my knives. I need to buy cheaper knives to practice on,...
Hi HBeing -- I sent you down this road of Mac and thinking about freehanding I think (or I feel "guilty" as if I did, anyway)... so I'll chime in: BDL is talking electric Chef's Choice I'm pretty sure, for comparison; I don't think he's recommending their pull-throughs over others.  I'll let him come by and confirm or deny or elaborate.   I'll put in the word for stones.  If you're talking waterstones, you don't want a 240/1000 combination before you start.  Or it...
The wood in particular on those Salters is very pretty, Marty! And on those cutting boards.  I don't see a chef's longer than 8"... my eye gets confused by that site, too.  I'm not sure all the various options he's selling (or if I'm even right about 8" being the longest chef's knife).   I'll have to check it out on a more leisurely night.
Mac Pro and Nogent.... so you KNOW what a great handle is!  On another thread, Joost and I wax on about the feel of ebony like the guitar nerds we apparently are.  There's that, but there's the size, shape (and to my eye) look of the Nogents, too, as my favorite western handle in my experience thus far. I really like the basic (ho-wood) wa handles, too, though.   I like the idea of the Twin Cermax as gifts, too -- very nice of you!  I was thinking along those lines...
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