Search found 1951 matches

by salemj
Sun Jul 05, 2020 10:49 pm
Forum: Knife Recommendations
Topic: Sancho! My armor! (quest for a knife that’ll cleanly cut boiled eggs)
Replies: 13
Views: 2185

Re: Sancho! My armor! (quest for a knife that’ll cleanly cut boiled eggs)

Check the last line of the OP: "strictly excluding techniques based on wire or string."
by salemj
Sun Jul 05, 2020 6:42 pm
Forum: Classifieds
Topic: WTS Konosuke Cleaver
Replies: 12
Views: 2324

Re: WTS Konosuke Cleaver

Also: Good luck with the sale! I think anyone who appreciates a good cleaver would appreciate one of these.
by salemj
Sun Jul 05, 2020 6:19 pm
Forum: Classifieds
Topic: WTS Konosuke Cleaver
Replies: 12
Views: 2324

Re: WTS Konosuke Cleaver

Is this a Fujiyama? What is the difference between a Fujiyama Cleaver and a non Fujiyama Cleaver? That I don’t know, someone else can answer it I’m sure. Fujiyama would refer to the smith and sharpener. But it doesn't necessarily mean a "difference": I suspect some non-Fuijyama knives are/were stil...
by salemj
Sun Jul 05, 2020 3:17 pm
Forum: Knife Recommendations
Topic: Honesuki vs Deba?
Replies: 30
Views: 5154

Re: Honesuki vs Deba?

I've always felt that these two knives are relatively incomparable, which is basically what Nick said two years ago to the interested party. Why? It isn't so much chicken versus fish; it is the profile and design. A Honesuki, regardless of bevel design, thickness, or steel, generally has a flatter p...
by salemj
Sun Jul 05, 2020 1:53 pm
Forum: Knife Recommendations
Topic: Sancho! My armor! (quest for a knife that’ll cleanly cut boiled eggs)
Replies: 13
Views: 2185

Re: Sancho! My armor! (quest for a knife that’ll cleanly cut boiled eggs)

In my experience, the key here is the shortest possible blade height and the thinnest possible blade. For those reasons, I'd recommend a cheese knife. Something like the second from the top in this lineup: https://www.thebay.com/product/zwilling-twin-four-piece-cheese-knife-set-0600090493120.html?&s...
by salemj
Sat Jul 04, 2020 12:48 pm
Forum: General Discussion
Topic: Knife Roll: CKTG Repurpose/Redesign
Replies: 5
Views: 1701

Re: Knife Roll: CKTG Repurpose/Redesign

Very cool. I presume you have a sewing machine, or did you re-assemble this with needle and thread? Thanks! I do have a sewing machine, but I did quite a bit by hand, too. Taking it apart was mostly with a ripper and not scissors in order to preserve all of the finishing to reuse, and that was prob...
by salemj
Sat Jul 04, 2020 11:56 am
Forum: General Discussion
Topic: Knife Roll: CKTG Repurpose/Redesign
Replies: 5
Views: 1701

Knife Roll: CKTG Repurpose/Redesign

Knife Roll: CKTG Repurpose/Redesign Back in the day, Mark offered watermelon-green knife bags identical to this one on clearance: https://www.chefknivestogo.com/ch8pcknro.html I bought one as an add-on item (it was $10), but I realized right away that it just wasn’t the right size and design for me ...
by salemj
Tue Jun 30, 2020 9:49 am
Forum: General Discussion
Topic: Konosuke Updates
Replies: 1564
Views: 252503

Re: Konosuke Updates

Question1: Was there, is there, or will there ever be a... Stainless-clad carbon Konosuke knife? Just curious :?: :geek: Question2: The MM Ginsan & MM B#2 were forged by a lady bladesmith. Is her name public, or is it kept private? Also, the sharpener is the same fellow from the FM series, correct?...
by salemj
Sun Jun 28, 2020 12:50 pm
Forum: General Discussion
Topic: Looking for a shallow egg pan
Replies: 15
Views: 5270

Re: Looking for a shallow egg pan

I would actually avoid cooking eggs on something with shallow sides if you are using a good deal of fat (i.e., not non-stick): you'll get lots of splatter all over the place, especially if you are flipping the eggs for over-easy. Yeah, I guess like Kalaeb I'm wondering what the issue is here. I've n...
by salemj
Sun Jun 28, 2020 12:42 pm
Forum: General Discussion
Topic: Show us your new knife!
Replies: 3139
Views: 288084

Re: Show us your new knife!

Chocu1a wrote:
Sun Jun 28, 2020 11:38 am
Shi.han 180mm gyuto in 52100 carbon. Awesome little knife.
Definitely looks the part!
by salemj
Sat Jun 27, 2020 7:08 pm
Forum: What's Cookin' ?
Topic: Ora king salmon TYEE
Replies: 16
Views: 815

Re: Ora king salmon TYEE

Thanks so much for this thread Intension!
by salemj
Sat Jun 27, 2020 6:16 pm
Forum: What's Cookin' ?
Topic: What did you cook today?
Replies: 634
Views: 75716

Re: What did you cook today?

My recent meals have not been photo-worthy, but I'll mention them in case they inspire. First, I made a batch of some Indian food because I found a hunk of lamb on sale. I made some Rogan Josh, some orange lentils, and some potato and chickpea curry. I tend to always make three or four Indian dishes...
by salemj
Thu Jun 25, 2020 9:14 pm
Forum: What's Cookin' ?
Topic: What did you cook today?
Replies: 634
Views: 75716

Re: What did you cook today?

Charcoal-Grilled Chicken Thigh, Jalapeno-Cheddar Sausage (of unknown origin) and Smash & Fry Fingerling Potatoes (6 minutes in the Instant Pot, then fried in peanut oil). I wasn't planning on cooking any sausage but the fire on the Weber kettle was so perfect, I just had to put something else on af...
by salemj
Thu Jun 25, 2020 8:13 pm
Forum: General Discussion
Topic: Intro, new to the fam
Replies: 15
Views: 6018

Re: Intro, new to the fam

Welcome! And trust me: that was not a long post. Several of us are guilty of posting far longer posts (and far too often!). I also wanted to mention that I know what you mean: one thing I like about my knives is that they are easy to travel with. I moved a lot for a period of roughly 15 years, and l...
by salemj
Wed Jun 24, 2020 7:11 pm
Forum: What's Cookin' ?
Topic: What did you cook today?
Replies: 634
Views: 75716

Re: What did you cook today?

I just realized I had a couple other pictures. The first is a leftovers. I had some leftover peanut sauce and some rice noodles from making spring rolls. I decided to essentially make open-faced spring rolls using a saute of carrots, green onion, shrimp, and the peanut sauce, served over some room-t...
by salemj
Wed Jun 24, 2020 7:00 pm
Forum: What's Cookin' ?
Topic: What did you cook today?
Replies: 634
Views: 75716

Re: What did you cook today?

Ron's post reminded me that I also cooked some halibut and took a picture earlier in the week. It happened to be on sale when I went to the store, so I tried a simple pan sear followed by a lemon butter sauce (I also used the typical French trick of a light dust of flour followed by a hard smack aga...
by salemj
Mon Jun 22, 2020 9:09 am
Forum: What's Cookin' ?
Topic: What did you cook today?
Replies: 634
Views: 75716

Re: What did you cook today?

Geez Ronnie. Truly decadent. How was it? And happy Father's day to you and everyone else who celebrates today. Thanks. It was a nice day. I received the gift of having no one else cook for me and in my household, that's a good thing. :lol: The wagyu was great. It was beefy, juicy and unctuous. A li...
by salemj
Sun Jun 21, 2020 9:38 am
Forum: General Discussion
Topic: What is "Swedish" Steel Exactly
Replies: 9
Views: 377

Re: What is "Swedish" Steel Exactly

Thanks, that clears up a lot of my confusion I don't know what confusion might be left, but I've started encouraging people to think of steels as the products of companies rather than mere alloys. What I mean is, two people can make the exact same recipe and follow the exact same steps, but if they...
by salemj
Sat Jun 20, 2020 9:40 am
Forum: Knife Recommendations
Topic: Stainless Recommendation
Replies: 17
Views: 1402

Re: Stainless Recommendation

I would actually go against most of the above. Given how you describe your sister, HARDNESS is a primary consideration. She sounds like someone used to softer steel that can be honed and can take a real beating. She might do better with a Fujiawara FKM than with a Tojiro. I don't think she would not...
by salemj
Sat Jun 20, 2020 9:34 am
Forum: Knife Knowledge, Skills, Technique and Care
Topic: First Time with Iron Clad Knife - Patina Questions
Replies: 13
Views: 529

Re: First Time with Iron Clad Knife - Patina Questions

To answer your original question, I would call that VERY reactive. I have never wiped off a knife with a damp cloth between cuts of a single ingredient, washed and dried immediately, and ended up with a patina like that. Even on my most reactive, brand-new knives, there was usually only the slightes...