Posts by Wagstaff

Quote: Originally Posted by cet1970  Thanks BDL.  Sounds like what you're saying is that the Mac Pro is a good gateway drug for people like me who are flirting with leaving German profile knives for Japanese...

Quote: Originally Posted by cet1970  BDL, you totally rock.  Thanks so much.  I know from the hours I've spent obsessing about cutlery that you're a great resource, so thanks for weighing in.  For...

LOTS of yin- from the girlfriend or wife who at least sometimes shares the cooking with you.  No need for balancing with a yin- knife!

First, I'm posting because I'm posting -- completely unqualified for your question for several reasons.  (Stop reading here, and no offense taken!)   From what I've read, and as little as I cook meats... a petty knife...

Hi BDL -- apart from meats... where are you on supremely hard winter squashes?  i.e., some people say to use a heavy knife you can lean on (and I've used -- primarily -- a Wusthof classic 10" as a "chef-de-chef"); and some people...

Having used a 10" Western chef's knife of one stripe or other before "converting" (mostly)... I don't see the 270mm gyuto as feeling "long" at all.  I have a 240mm CarboNext (which I both like and don't, for reasons beyond its...

Funniest translations ever! I can't decide which is best.  To me, maybe "Cowpox" wins!

Quote: Originally Posted by ruscal  [...] i guess i was expecting the suji to feel super long first time i took it out of the box. like when you're a kid and your mom buys you new shoes and it takes a couple of...

It totally is... though I haven't given up the parer completely.  Still core strawberries the old way (like I do that every day...)

Happy to take the blame, for one!  And even though you've talked about a 6" slicer as a petty... it's YOUR fault I'm using a 210mm suji as one (Ok, 75% your fault).  The books all seem to say "chef's and parer".  Which...