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Heya from Portland!

post #1 of 3
Thread Starter 

Admittedly, I am mainly here for cooking knife reviews and tips (I am a home chef and collector of good knives, largely Japanese), but I'm also interested in branching out into other sub-forums! I finally created an account here after having a bad experience over at KKF -- it seems people are nicer and more tolerant here. Here's a pic of my current working knives:

 

post #2 of 3

Welcome Fritz! That's an impressive collection. Yes, we play nice here. Not being knife-knowledgeable, I'm not familiar with "KKF" but I can attest to our civility here. If anybody plays rough we sic the moderators on them. I'm not the worst of the bunch, although I spent decades (professionally, mind you) among middle-schoolers. It's been helpful at times, I'll be frank. :rolleyes:

 

If you've had some time to browse around you've probably seen the large array of forums. Home cooks like you and I can dive in and read in all of them, but we mustn't post in the professional forums, which are reserved for those folks alone. However, everyone reads and posts in the general forums, so that's the place to ask your questions. 

 

Besides the discussion forums we also have excellent cooking articles, cookbook and equipment reviews, photo galleries and more. Stop in often because there's always something new to discover. Since we go back 14 years you'll find the search tool helpful in locating content on just about anything you can imagine related to food and cooking. Be aware that some discussions may have "paused" long ago. That can affect your decision whether to jump into the conversation or not.

 

What kinds of dishes do you prepare with your knives? How did you become inspired to go into the kitchen? We hope you enjoy being part of the community. Welcome!

 

Mezzaluna

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
post #3 of 3
Thread Starter 

Hi there!

 

I'm glad that the moderators actually do there job here : ) Noted, about the professional forums -- makes sense. I look forward to picking up some new skills and knowledge from the general discussions, for sure! 

 

I cook all kinds of food - last night I made a seared grass-finished bottom round steak (marinated for two days in rice vinegar with red miso paste) served with cous cous that I cooked in home-made bison stock, tossed with wild arugula. My two main knives are the kuro uchi blades (the ones with the blackened finish, from the forge). I use my nakiri if I am doing a lot of vegetable prep, and the gyuto (chef's knife) is a great all-arounder, if meat is involved. My inspiration comes from the seasons, and of course what ingredients are locally available, combined with the precise and delicate knife-work I can perform thanks to Japanese carbon steel.

 

Thanks for the welcome!

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