Chefknivestogo Forums

...Turned a near new $35 paring knife into a prison shiv in about 20-minutes. :lol: When I first starter to learn to freehand I made a 10" Victorinox butterknife! :ugeek: Nice! I'm slightly better at sharpening 8-inch Wusthof chef's knife and paring knives freehand, but only marginally. It's g...

I owned several high-end Chef Choice sharpeners for years, and unlike most here, I enthusiastically recommend them for ... non Japanese knives. The best Chef Choice models do a fine job on Henckels, Wusthof, Vics, even the basic Macs and Globals. If used properly, that is. I'd never run one of my J...

Next time I plan to put equal amounts butter and oil in the pan. heat oil first, drop in butter and lay down scallops before butter starts to burn. Yes. That's my prefered method, usually in a stainless or carbon steel pan. A little salt and pepper before cooking, perfect and very "clean."

I have a share of old Lovecraft books at home, including a hardback of his non-fiction "supernatural in literature" - he's one of my favorite authors. Just finished Stephen King's "Dark Tower" series last week. I read it through about 10 years ago, when the Book 7 came out and fi...

I've made hot sauce for local farmer's market, friends, and family the last few years. Mainly used habs, red jalepenos and ghost. Lots of ginger, garlic, and other stuff to keep it interesting and not just hot for hot's sake. This year has been killer busy at the day job, so no gardening or much sau...

I smoked regularly in high school and college, but found the (expensive) world of good cigars in my 20s (right before the cigar boom). In my mid 30s (about 10 years ago) I moved on to pipes, and now smoke a bowl or two of good quality tobacco in the evenings a few times a week. A my dad says: "...

Haven't found anythingthat slices through crusty grilled, smoked or roasted meats better than my old carbon 4 star elephant (sabatier) 10-inch slicer. Rather soft carbon steel with a very toothy edge, very thick spine. It's just awesome at slicing meats, and sucks at every other kitchen task.

I have three pieces of Beka White Heat that I found at TJ Maxx about 12 years ago: 2 Qt saucepan, 3Qt "chef pan," and a 12-inch skillet, I think they're ~2mm with stainless interiors. Well made and works great! I personally like them and use all the time, even better that I paid $50 a pop ...

Given the provenance of the swords, you might want to have an expert evaluate them BEFORE you go mucking about with anything that could impact their value. I've been dipping my toe in the sword polishing waters a bit lately and can tell you there is a LOT that goes into the value of Japanese swords...

Go there for work occasionally; spent 3 months there last summer, and worked a project at Joint Base Andrews 2010-2012. Great restaurants, traffic sucks and the summers are hot.

By over cook I hope you mean IT of 165F before you take it off the heat. Sorry bro but if you gotta kill the chicken again why bother? Yes, I use a instant read thermometer to check it's at least 165 before removing from heat. However, my "removing from heat" is usually place it into oven...

one board for meat, second for veggies and they NEVER cross. I survived salmonella from under cooked chicken about 15 years ago. To this day I will NOT order chicken from a restaurant, and I purposely overcook it at home every time. I treat raw chicken the same way I would a full, loaded diaper. I n...

I was in your same boat two years ago, my previous main knife was Wusthof Classic 8-inch chef knife for 10+ years. I picked up the Masakage Shimo 210 gyuto as my first j-knife. Such a joy to use, although requires attentive maintenance because cladding is super reactive. The wa handle was a nice cha...

Reggae is like good dope for the soul. I throw it on when I have a lot of tedious stuff to do and I don't want to get annoyed or impatient. Love me some "stoner rock" when I've got to really get down and do something productive (Greenleaf, The Sword, Electric Wizard, Shadow Witch, Kyuss, e...

All good advice. If you're looking to replace it with a better designed edge grain board, I picked up one of these edge grain boards two years ago (they are local to me) for $35, and held up awesome with minimal TLC. [URLtarget]https://www.etsy.com/listing/495814658/appalachian-hardwood-cutting-boar...

Yes, kinda. I just stropped the edges on my swiss army knife this morning, on balsa with diamond paste (1 micro). About 15-20 medium-light pressure edge trailing passes and it really woke up the edge. However, on my old Wusthof the strop will refine the edge, but looses bite compared to old fashione...

I have the same set. Be sure to: 1) soak them a good long while; I accidentally soaked for over an hour last weekend and they actually worked better than ever before 2) put back into water and rinse off when finished 3) let them REALLY dry out before putting away, especially important for the 5K, it...

Was my favorite blog just for sheer entertainment value. Sadly, not updated in years
https://cookingforassholes.wordpress.com/

I'm a home cook for 30+ years, and continually purge my shelf of books (mostly gifts) that either don't get used, or that I've found just a few recipes or ideas that work for my tastes. I also used to subscribe to Cooks Illustrated, almost since it's inception, but recently stopped as I feel I've ou...