Recent content by Dieter01

I searched up this excellent thread: [link] ... but the edge on the Tojiro is not pointed in the same way as the knife in this instruction. How do you go about sharpening these?

Gifted from a friend. Any idea who made it?

Deba martin

My knives

Strops also sold or still available?

PM sent

Randy, If you like a more clean cup you should also consider a Hario V60 (or similar). Great coffee!

Deep-Fried, Sous-Vide, 36-Hour, All-Belly Porchetta. http://www.seriouseats.com/2011/12/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta.html AWESOME!

Great to see other people roasting in here as well :-) Randy, did you like the result? Looks like quite a dark roast by the oily sheen.

Update?

Wow those look great! Couldn't help myself after seeing this thread so bought myself a 9lb pork neck today (with bones). I've always liked this piece of meat but I've never put it in brine before, I would like to try that. How long should I let a piece like this sit in the brine solution you...

The first picture is compared to my Sakai Yusuke (extra thin version). I tried to estimate the angle that the guyto was sharpened to using an Edge Pro. You can probably make out a small mark close to the heel, that was where the stone made its mark at 6 degrees (measured with an angle cube)...

240mm guyto (semi stainless) 270mm Suji (semi stainless) 180mm Deba (carbon)

Thanks for all the feedback. Ordered several of the books suggested last night. Wanted to add a few more (Pepin's Complete Techniques, Notes from a kitchen etc) but they were sold out - will get them at a later point. I was very happy to source 'La Varenne Practique' for only $37 in "as new"...

Hmmm.... You could tell me more but then you would have to kill me, right?