Search found 923 matches
Since I got my Field Skillets I haven't ordered a delivered pizza. I have tried Pizza Stones, Cookie sheets, ventilated pans, etc for many years with limited success until I got my first #10 skillet. I then ordered the #12 just for pizza but, I found that size is also great for kielbasa, onions and ...
I've been having pretty good luck with cast iron pizza lately. I start it on the stove top to regulate the bottom crust then finish it in the oven. I have been using traditional pizza dough and cooking it in my #12 Field skillet. I sure like the looks of those breads! I must give this a go especial...
Sweet tooth today so I just pulled a batch of cinnamon, walnut, golden raisins and brown sugar rolls from the oven. I'm still a rookie at this baking but with the Coronavirus shut-in I'll get better.
I've been having pretty good luck with cast iron pizza lately. I start it on the stove top to regulate the bottom crust then finish it in the oven. I have been using traditional pizza dough and cooking it in my #12 Field skillet. I sure like the looks of those breads!
...the 240 Kono Fuji FT swayed me to keep reaching for it time after time. I really have regrets not grabbing one of those. I had just bought a new 240 Fujiyama wide bevel and 210 Fuji FM when those showed up and the budget just wasn't there. It was just by luck I got one as I passed on them when t...
- Tue Jul 07, 2020 7:54 pm
- Forum: Sharpening Advice
- Topic: Honing hard steels: pro and con
- Replies: 22
- Views: 6901
So much to consider and so many ways to address the issue. For my hard carbon steel knives I use a home made strop of hand planed cherry wood that has been loaded with 0.75 micron CBN paste (that I bought from Ken). I use this every day for all of my knives and am quite happy with the results.
- Tue Jul 07, 2020 7:25 pm
- Forum: Knife Recommendations
- Topic: Bread Knife recommendations
- Replies: 9
- Views: 2697
I took my Tojiro ITK to my Aoto and flattened the back side after the scalloped edges rolled over. Once flat I took a ceramic rod and honed out the scalloper edge and it came back as good as new. I hope my pictures capture the finish alright. The back is totally flat and the scallops are back to raz...
The biggest problem I have is that I have too many very nice knives and I like to use them. While my 210 Kono Fuji was my go to knife for a few years the 240 Kono Fuji FT swayed me to keep reaching for it time after time.
Carrots I can se a 210 but with onions I have moved to the 240 size. Yes I know with cooking for just me and the wife the opportunities are limited but cutting a left over tip-tip roast the 240 just feels better for me. Definitely a 240 or 270 for cabbage or similar product.
I'm definitely going back and forth and I thought I was set on the 210 size with my Kono Fuji B#2 but lately I realize that the larger size and depth are quite more comfortable. I have one old 300 knife that's a spring steel with a very stable patina and for some things it's perfect but it's even ha...
Well since I'm a home cook I don't get to have a lot of experience relatively speaking but recently I have been coming to the conclusion that the 240mm Gyuto is becoming my preferred size. My first two 240mm Gyuto's were a Konosuke HD2 and a T-F Nashiji and while both knives have their strong points...
- Mon Jul 06, 2020 2:55 pm
- Forum: General Discussion
- Topic: Konosuke Sumiro Raffle for Feeding America!
- Replies: 34
- Views: 7633
Thanks Mark, just wondering if the default setting is "one left" on the order site? One knife or one raffle ticket?
- Sun Jul 05, 2020 1:45 pm
- Forum: General Discussion
- Topic: Go home USPS, you're drunk!
- Replies: 16
- Views: 4037
Well I guess my experiences have been different because over the past years I have never lost a Postal package and I've lived here for over 50 years. I guess I'll celebrate my good luck!