Posts by Phaedrus

I can't say much about the Konosukes except to say they have a stellar reputation.  I've had several each of the Moritakas and Hattoris.  The Hattori knives have really terrific fit and finish, both the HD and the...

Does anyone here own or use a Traeger?  It seems like the reviews are pretty mixed since they moved mfg'ing to China.  I think the warranty is still 3 years on them.

I'll generally ditch the coat when I'm done for the day, but if I have to stop at the store on the way home I'll still have my houndstooth pants on.  I'm not taking extra pants with me! 

The M390 batch is running late.  I guess Lamson blew out the motor on the grinder trying to grind them.  Apparently the stuff is extraordinary tough/hard to machine and grind.   I haven't tried any of them yet but...

My take is that 99.9% of all problems are really people problems, no matter how they appear on the surface.  As a rule food is a lot simpler than people.

Which Ultimatum?  Counting the soon-to-be-released M930 version it's available in three different steels.

You make some good points, Someday.  I feel this backlash is something that is often directed at sous vide cooking as well.  Many people think technology is crowding art out of the picture but to me the art is knowing how to...

I often sharpen Shuns on a belt grinder.  I don't know anything about the Minosharp; hopefully someone here can chime in with an answer.   The short answer is that there's nothing different about sharpening a Shun than...

Are they farmed or wild caught?  In any event I suppose for safety you could do 130 long enough to pasteurize.

I suppose it is a good technique, but I already own 2 Thermopens...