Posts by BDD8

Larch wood is indeed softer than maple (http://tinytimbers.com/pdf/chart_janka.pdf). So, I guess I will be considering a larch wood board as one of my choices. Do I go with an end-grain larch wood board or a Black Loon maple edge-grain...

Quote: Originally Posted by foodpump  It's not the hardness of teak that is bad for knives.  Teak contains small bits of silica--sand, actually that is (deleted) on woodowrking equipment and, I guess, on knives...

A Canadian company is starting to get some mention when asked for chopping block/cutting board recommendations. How is "Larch Wood" on sharp knives. Is it too hard? I know teak is. As much as i like teak (e.g. patio furniture). The...

Quote: Originally Posted by boar_d_laze  It took awhile to develop sufficient knife skills with a chef's knife so that I could do what I wanted to do as quickly and efficiently as I desired.    I...

Quote: Originally Posted by DuckFat  This is like asking if I'd rather have a car or a truck. I don't want to take a F-250 to the theater and I don't want to drive a Beamer to deer camp. Two very different...

Quote: Originally Posted by mano  I'm a dunce.  He never really wanted an answer to begin with. "Just when I thought I was out...they pull me back in!!" (Godfather movie ref...not word for word but you get...

Hi Brass,    No. As I mentioned (in a few of my other threads) I'm temporarily staying in LA right now. Won't be buying till I'm home at the end of the year. So I haven't decided. But I think I'll start with a cleaver in...

Curious to know which of the two knives (I suppose some wouldn't call a cleaver a "knife" but for the sake of argument...) which do you prefer to use 95% of the time? At home and/or at work. Love to hear from chefs and ex-chefs. 

Quote: Originally Posted by mano      The neat thing is that they use all of them to cut food. HAH!! And that is the other reason why I would almost never spend over $400 on a single kitchen...

Income? Sure. But not in my case. My point was...being that I'm not a chef (or an ex-chef)...and quite honestly I don't see the "art" in a $2500 kitchen knife that much more appealing than one costing 1/5 as much. But this is just me....