When you sit down? What kind of kitchen do you work in!:lol: For me that doesn't happen til I get in my car at the end of the day!:D Okay, just kidding you a bit. I like the baggy pants myself. I find them cooler when it's hot and...
I think Shun makes one of the best paring knives out there. Even among guys who bash Shun you'll find love for that one. The shape & ergonomics is very close to perfect.
Personally I see no reason to stick with any one brand just because you own a knife made by them. Often I'll love one company's gyuto but prefer another suji, for example.
The term "western deba" is a term that seems to be a bit imprecise/fluid; perhaps it's a translation issue or just a result of the language barrier. Many importers (most, perhaps) seem to use the term to describe a gyuto...
I don't "mess with" Thanksgiving, but I have pared it down a bit. Up until about a decade ago we always got the family together and my aunt prepared an epic spread. We're talking the usual turkey and dressing, potatoes, yams,...
Do you mean "titanium coated" blades? Titanium isn't well suited to blade making and won't really take or hold a decent edge. I know of a couple companies that coat their blades with the stuff but none that make kitchen...
That one looks pretty good. I like the Rosewood line, pretty classy looking for the price. I'd consider getting one but I don't need one bad enough to replace the Wustie I already have. Of course, the extra size would be handy for...
For heavy chopping and splitting lobsters, going thru bones, etc I find a heavier forged knife to hold up better and keep a usable edge longer than a Forshcner Fibrox will. Not because it's forged, just that it's thicker. FWIW, while I...
Interesting, BDL...despite the fact that my Dad had his own construction business, and that I've hung countless miles of drywall, I'd have never thought of that. How do you use it? Do you use media or just the naked screen?
