Recent content by JanusInTheGarden

Hey all, Been a hot minute since I've joined this crowd. Hope yall are doing well. So like the title says, I got an itch to get something new and I thought it was high time I looked at masamoto ks wa-gyuto in 240. I can't find any of the usual sellers that have it in stock. Did they stop...

I'll check that place out, thanks guys! Another one folks seem to recommend is Fish and Game? Ever tried that place?

Just curious, Who all is located in the Hudson Valley, NY? Curious about restaurants around the town of Hudson?

Thanks y'all, and afraid its Hyde Park, New York. I appreciate the offer for a short term solution!

Question, So my sharpening gear has mysteriously been taken, so while being up s**t creek I've had to run and buy a King 1/6K stone. For me, I don't see any comparison between this thing and my last stones. Is there any trick to unlocking the potentially of these commonly recommended stones...

Daddy Yo Yo et al, thanks for the info on the Dragon. I've honestly been wanting one for a long time so I think its just high time I went with my instinct and pulled the trigger on it. Thanks for the info, I'm looking forward to checking it out.

Pittsburgh Well Done Filet.

Looks like the Misono Dragon is getting a lot of love. I've never owned one, but I'm really wanting to snag one. Can some dragon owners tell me what to expect out of that particular knife in 240? It seems to be somewhere between a laser and a workhorse, and I've heard comparisons to Sabs--sound...

I was hoping to take a quick poll on everyones favorite sub-$200 carbon gyutos for professional use. So, for less than $200, what carbon gyuto would you buy as a primary knife in a pro setting.

I've got another seemingly common point of contention. What is the correct viscosity of risotto to you? I 've seen one specific viscosity answered most commonly but respectable chefs saying another.

Thanks for the pork video, really enjoyed it.

Has anyone noticed that they're sharpening through the already limited height within, say, 2 years?

GGinga stainless

To the folks who have taken up the 210 petty suji as your line knife, What are your thoughts on using the long petty/short suji as your service knife? Do you ever wish you had the height of a chef's knife? Are you concerned about sharpening up the blade too quickly? About to pull the...

Wait, how do you guys get your sig others to cook? Mine says thats what I'm here for...