Posts by Wagstaff

Quote: Originally Posted by HBeing    Wagstaff, thanks for giving me your first hand experience of learning to sharpen on stones. It sounds like a journey I could go on. At the end of the day, I am...

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...

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.

Quote: Originally Posted by chefedb  When I was younger we had a 12 inch chefs knifa, a stiff boning  and  a flex  boning knifa, a paring knife and a slicer.which cost me about $60.00...

Quote: Originally Posted by shendao  . The reason for having a 150mm petty is because my wife would usually use a small knife for cutting fruits and shallots...     In that case maybe...

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...

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...

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...

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...

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)...