Chefknivestogo Forums

I more or less lack object permanence. If I can't see it, for all practical intents and purposes, it doesn't exist. So my six most used knives (Kurosaki AS gyuto, Yahiko ginsan bunka, Kono HD petty, Masakage Yuki petty, mini beater, paring knife) plus kitchen shears are on a freestanding magnetic bl...

... 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...

For braises without bacon (it can be done, I promise--and actually there are a lot of traditionally Jewish braise recipes, since a lot of the more tender cuts aren't kosher unless you do the very fiddly task of removing the sciatic nerve--the more common kosher cuts NEED low and slow) you might thin...

If the guests in question avoid pork and shellfish, it's possible they also would prefer to avoid obviously combining meat and dairy in the same dish (I assume they don't keep strictly kosher or they wouldn't attend, but there's a range of "kosher style" restrictions people hold by in betw...

Cabbage for something between a braise and a sauté in butter, white wine, and black pepper, with my 210 Kurosaki AS KU:

Friday night’s pizza with Meyer lemon, roast garlic, broccoli, and tofu crisps; and last night’s matzo ball soup. The broth itself is a mixture of buckeye bean broth (I freeze the broth whenever I do a batch of beans) and the liquid from soaking dried shiitake mushrooms, brightened up with rosemary,...

Oh, hah--when I said "which I'm not mad about," I meant "I'm not angry about being encouraged in the direction I was already leaning"--but I can see how it easily read as "which I'm not wild about." Yes, definitely up for a pure laser. The yanagiba is also something I'v...

Qapla', not a bat'leth?

Thank you, everyone, for all the suggestions! I see there's a lot of encouragement in the Shibata direction, which, you know, I'm not mad about... Taz, I do actually have the cheaper Tojiro bread slicer, which I'm quite satisfied with. TBH my use patterns for bread knives in particular dictate somet...

I've just turned in a significant professional review dossier. If (not to tempt fate!) it goes well--which I may not know for a couple more months-- clearly this would be an occasion for a celebratory knife purchase. In the event this does go well, in order to distract myself from the anxiety of wai...

I nabbed the 210 gyuto, purely on the basis of "ooh, shiny!" But I am really enjoying it! Unfortunately I blew out my knee right after it arrived, so I haven't had it in me to stand for long prep sessions with it recently. But I think I've played with it enough now to give a preliminary re...

Thanks, Kekoa! I figure I'm starting to get a handle on it with the Daovua, and it's DEFINITELY a lot of fun.

Hello! Here's mine, along with some brief stories! Top, L-R: Standard issue Victorinox beater, used for frozen foods, chocolate, cutting cakes and pies on plates, etc. Wusthof Classic 8’’, which I believe is older than I am. Relegated to moderate beater jobs (e.g. big piles of herbs) but has sentime...

Not to worry! I do know the feeling.

Sister, but thank you!

Hello, all! I (she/her) am a humanities professor who's always been an avid home cook, with a particular fondness for knife work--probably in part because I'm very particular about the texture of my food, and I learned early on that knife skills were key to getting texture right. I really developed ...