Posts by Wubu

Quote: Originally Posted by kokopuffs  I use tung oil with the last coat being a mixture of mineral spirits and tung.  It cures like a hard coat.  I like the deep yellow appearance of tung especially rubbed...

All organic vegetable and nut based oils will go rancid eventually (there are exceptions, to come later), the only question is when. Coconut, walnut and tung oils are among those I know that take longer to go rancid compared to...

this http://www.japaneseknifesharpeningstore.com/Camellia-Oil-anti-rust-p/camoil2.htm (also available at CKTG, camellia/tea SEED oil) comes to mind.

hehe, in that case wouldn't a 150mm petty be what you want? :p

are the rivets flush with the scale? I have noticed asymmetry on my Tojiro scales, the taper from the full handle width to the bolster section is slightly longer on one side (one side begins after the first rivet, on the other the...

diamond plates are part of the 8 pc sharpening set from CKTG, or available individually under accesories (the extra extra coarse or the 140 grit one) http://www.chefknivestogo.com/shac.html you can also use dry wall...

http://zknives.com/knives/kitchen/misc/articles/kkchoser/kksteel.shtml and http://zknives.com/knives/articles/knifesteelfaq.shtml has a list also http://www.cookfoodgood.com/?p=190 and regarding the entry level...

I personally just prefer to use starters (taking the original recipe and using a portion to make a biga/poolish), too lazy to use a stove (as my title says, "Can't boil water"), and it generally works just as well. Just prep the...

Look up the tangzhong method, Alex Goh's Magic Bread is one example of books that use that method. Essentially you speed up the absorption of water by the flour (allowing it to autolyze, but it occurs anyway when you leave your dough...

Here's another one: http://www.cheftalk.com/t/67565/ready-for-an-upgrade   and just to be sure, since you say your current knives are uncomfortable to handle...are you using a proper grip? see:...