Chefknivestogo Forums

** Hate ** shaprening that knife. [Although I think I'll get better at it down the road.] I don’t have any super wear resistant steels… Are they harder to sharpen in that you need to apply more pressure and spend more time on the stones? I needed to buy diamond stones to get a decent edge. First ti...

I'm curious about what you can tell us about sharpening ZDP189. With 20% chromium, it must be a challenge to sharpen. Can't imagine it's any harder than the CPM20CV I just finsihed. Love that knife. Love using that knfe. Love how long the edge lasted OOTB. ** Hate ** shaprening that knife. [Althoug...

Hey so I'm pretty excited about this. Just snagged one of these guys; https://www.chefknivestogo.com/suaosuki24cu.html I've wanted to play with ZDP189 for a while now it just never seemed to happen. I really like KTips in general and the profile on this one looks like it's right in my sweet spot. It...

Kerneldrop wrote: ↑Mon May 06, 2024 6:37 pm 90% of sharp is looking sharp and a polished edge looks sharp.

Kind of like how my car is so much faster right after I leave the car wash!

Hey.. thanks for asking. It came off really well last weekend. I used noodles and did a provencale potato gratin sans ancovies or cheese. Simply due to time avaialbe I paired it with simple sauteed spinaich. Truthfully? I ended up cooking and serving 14. I'm still recovering a bit. It isn't just the...

I like ketchup. I'll even defend to my last how it's an essential ingredient in my brisket sauce. I'm not intractable. I'll accept it belongs on pastrami (provided it's mixed with mayonaise) and called russian dressing. I'm willing to bend a little. Pushcart sauce, which is loosely ketchup and fried...

So I'm in business. Got the duck bacon. The beef bourgegnon. is a go. I'll do a similar mushroom dish as the meat alternative and use noodles for the base... @Gladius looking very seriously at the Julia and Jacques video. I really love that plating. I'm considering doing my sides from their list.

I also use a strop loaded with CBN when I'm working on highly wear resistant steel like CPM.

What I've always understood is, when stropping on bare leather, you're removing any hanging shards of metal as hs been mentioned above. But it was stressed to me, more importantly, that you're bringing the edge back to true. The edge gets bent kind of like a mohawk hair do and hangs off to one side ...

Nuts.

I opened this thread and wondered, Wow!, did his old inventory suddenly become available?

Sigh. I still miss our good friend.

There is always https://www.kosher.com/recipe/classic-beef-bourguignon-4047 and https://www.thekosherchannel.com/beef-bourguignon.html and this looks good... https://youtu.be/YbEROP2XGw8 YbEROP2XGw8 Hey thanks Gladius. The middle recipe looks pretty good. I see they're including mushrooms (omitting...

... or observing the kosher rules about not mixing milk and meat then I've got all bases covered. ... Thanks! Please forgive my ignorance, but I thought kosher meant dairy and meat couldn't even be prepared in the same kitchen. :? Like many things different individuals observe differently. Strictly...

What did you decide on? Thanks for asking. I'm still working it out. Someone pointed out to me D'Artignan makes duck bacon that tastes pretty much like bacon. This weekend I'm going to see if my normal stores carry it. (Or can order it). If so I'm heading straight back to beef bourgignon. I'd just ...

Not a lot I can add to this thread that hasn't been said already other than to summarize my thoughts. 1. MAC/Artirfex if there's even the slightest chance they''ll try to take care of it. Kanehide if there's even a slightly better chance. 2. Victorinox if there's no hope. 3. The chicken bones and le...

I don't ever make Beef Bourguignon so I am just thinking out loud here but do you think you could omit the bacon, or replace it with a mushroom sauce? I often cook for the veggie crowd and use a simple cream of mushroom that uses coconut cream instead of dairy cream. If you just need to render the ...

I asked Copilot your question and got this: Copilot Certainly! Let’s create a delicious and diverse menu for your progressive dinner party without pork or shellfish. Here are some mouthwatering main course options: Chicken Cacciatore: Tender chicken thighs sautéed with a medley of vegetables, serve...

Oh dear heavens!!! What do I get myself into with this post? Thanks guys. I want to do a braise so I can cook it on Wednesday and eat it on Saturday ….. when it will probably taste better. The idea here is to do almost no work the day I serve it. I’ll also have almost nothing time to cook an hour b...

Oh dear heavens!!! What do I get myself into with this post? Thanks guys. I want to do a braise so I can cook it on Wednesday and eat it on Saturday ….. when it will probably taste better. The idea here is to do almost no work the day I serve it. I’ll also have almost nothing time to cook an hour b...

Oh dear heavens!!! What do I get myself into with this post? Thanks guys. I want to do a braise so I can cook it on Wednesday and eat it on Saturday ….. when it will probably taste better. The idea here is to do almost no work the day I serve it. I’ll also have almost nothing time to cook an hour be...

Good point. I'll be ok as long as I avoid dairy and meat in the same dish and avoid pork and shellfish. I would avoid scaleless fish except... I'm not cooking fish! Prime rib's not a bad idea except.... Prime rib for 12? I think I might need a bank loan and most these people I don't really know very...