Chefknivestogo Forums

Going to have to get one of those pizza cutters when we get our new pizza oven!

Living in Panama, I am so sad that I will not be able to participate as I am a huge fan and own several HHH knives that I cherish.

Weber......... Accept no substitutes :D Yeah I have to disagree. Napoleon makes the best mid-price grills. No arguments there. We will be putting a Napoleon in our outdoor kitchen. And it will come from BBQ Guys! Although we are also looking at their own brand, Blaze. It looks good too. Plus Weber ...

Love lengua! Cooked up these last night and will make tacos with the leftovers. We pay under $2/lb here in Panama! I'm in the process of getting jealous of not just the great cooking, but the fantastic prices there, Ray! 8-) We came here for many reasons but definitely cost of living was one of the...

Love lengua!

Cooked up these last night and will make tacos with the leftovers.
We pay under $2/lb here in Panama!

Pan fried Red Snapper in Lemon Butter Sauce with Pepper Sofrito, Spicy Black Beans and Coconut Rice.

Konosuke Fujiyama 240mm Blue #2 circa 2015

I really Like that Tim! Beautiful handle too. Well done.

I think his nakiri is one of the best out there. I sold mine only due too not using the type much. Heartily recommended.

We love our Kohetsu!
They come in 2 sizes now. Wish I'd had the opportunity to get the 270.
https://www.chefknivestogo.com/ko1k6brknlob.html

Is there a specific reason for wanting a single? I'm not sure I'd put my singles to large vegetables. And bread....only one knife for that, however cheap! The singles recommended by Salem are all really nice. But.......would a regular Kiritsuke or a Funayuki Gyuto be a better option?

I absolutely love my Kamado Joe charcoal grill. Since it’s charcoal, it obviously does great with high heat and direct grilling. However, it also has deflection plates that allow for low and slow (with some practice) and I’ve successfully cooked brisket, pulled pork and ribs using this method. The ...

Weber......... Accept no substitutes

A quick drive down the PanAmerican Highway gets us to our favorite fish Seller, Juan. Today he had some wonderful looking Red Snapper....to be cooked tomorrow...and some lovely fat lobster. Cooked it up with some super fresh red and yellow peppers, fat scallions, garlic and parsley. In virgin olive ...

Yes...I'd forgot a peeler.
Definitely up there with a scale and Thermapen for me.
I'm a Kuhn Rikon Classic Swiss Peeler kinda guy

What scales are people using here? Mine (Taylor I think) don't seem to want to accurately weigh the small additions, like 10 grams of salt, yeast, whatever. So annoying. I'd buy a new one, but the ones people have recommended to me are discontinued. Sigh. Woo is me. Do I want some cheese to go with...

Digital scales and Thermapen.
I'm lost without them!

Beautiful Tim!

"...an increasing number of ' people ' purchasing our knives for the purpose of resale." Kosuke seems to clearly be addressing the problem of flipping by end users but I don't see how a "pre-registry" would stop this. Once in the hands of the customer anything can happen. An ade...

Vivienne !!!!!!!

As many have stated here....VG10 in the right hands rocks! The snobs hate it so I love it even more....just like my Shuns! It has been used by large and small makers for many years so not sure why you think its a recent thing unless I have missed a surge in its usage.