Posts by Rumenta

Quote: Originally Posted by boar_d_laze  ... Also, we disagree about how much sharpening is necessary to keep the "go-to" knife appropriately sharp in a home kitchen.  At minimum, a knife should fall through an...

Jon, thank you very much for your videos and comments, I'll have a good go at them when I'm back home (at work right now). About the magic marker trick, I kinda have a silly question on the back of my mind but I'm, well, a bit ashamed...

Forgot to reply to your note circa san-mai knives that might feel "dull" to some and therefore influence a decision to purchase. I can smell some BDL there ... Well, I can't honestly say because the Hattori HD is my first real Jap...

Wow Wagstaff, that's heaps of info you put down and all very useful! I prob should have posted two separate threads, one for the petty and another for the sharpening (and I aint touched the cutting board topic yet...). Anyway let me...

Quote: Originally Posted by Wagstaff  I love the Sabs and am very much annoyed by the finger-guards... I want to get someone to grind 'em out (or at least attenuate them seriously).    I love...

Hey ChefBoy, thanks for your reply. Yeah, Sabatiers, I've read a lot of experienced people around here feel like you and are completely fond of them (either K or Thiers-Hissard). I might be tempted to try out one but the only thing...

Thanks ChefDave, that is indeed good advice. I agree with you on the idea to have a few knives to do all the work, I intend to stay with my gyuto and just add a petty (prob 150mm) and a small parer (around 80mm).   That said I...

...of the damage you've done to my sanity (that's also the name of my leather wallet, btw). I used to be a normal guy with a sane, healthy habit for home cooking, preparing food to enjoy with my wife and friends, exploring different...