Recent content by nopomo

While we’re on the subject, I can vouch that Celox granules will stop a severed fingertip from gushing.

The Kanehide Bessaku line is analogous to Victorinox with harder steel.

Good news: culantro exists. Check Vietnamese or Caribbean markets.

Paw-paw tastes like a tropical fruit and is hardy to zone 5. Some figs, too.

How would the grind on these compare to the 10V knife from the pass-around?

I’d be down to try the Shindo nakiri and whatever else. Every time I think about buying one they’re either out of stock or I convince myself I don’t want to deal with reactive cladding.

I have the 12.5” skillet and 3.5 qt sauté. The skillet weighs about as much as my Wagner #10 “chicken fryer”, but heats much more evenly and sears better. The handles are too round in cross-section, which makes it difficult to tilt/pour, especially as the small sauté has no helper handle. I wish...

Have you tried the black label? It’s much smokier and milder.

First thing is that it should be stored room temperature or frozen, because refrigeration accelerates staling. For a slice or two: hot griddle then finish under the broiler.

The Venev 1200/2000 that I have (which might be the older formulation) is godawful, only thing it’s good for is resurfacing Arkansas stones. I like the EZE-LAP Super Fine plate for diamonds in the ~3000 JIS range-still going strong after more than a decade. Poly diamonds leave a surprisingly...

We don’t like to talk about retained austenite here but could that not also be relevant? What property is responsible for making steel feel “gummy” vs “crisp”?

https://www.kitchenknifeforums.com/threads/heiji-direct.52452/

This is one of those situations in which a diamond rod is appropriate.

Maybe try Antithesis next time, that has the most “classic espresso” profile.

I like the results from a pressure cooker—minimal reduction, but everything’s heated beyond boiling.