Recent content by Roger

I second that, for the Itinomonn. I have the 180mm and I use it all the time, it was a fine choice.

http://www.ebay.de/itm/5000g-1g-Prazisionswaage-Laborwaage-Digital-waage-T-/170761914912?hash=item27c2340a20 I have one like this plugged in 24/7. Have been on for 3 years or more. Super reliable, heavyweight gear.

I love potatoes, but I'm only going to cover fries. I'm super picky with them. I only use potatoes that are extremely fresh and with the highest moisture content. I have tried tons of different kinds of potatoes, often I have not been satisfied with the results. Those that I use are called...

For bread, I just use a thin parer or utility, use the point to get in, then the whole blade to make the cut. I don't use my serrated knifes at all.

The knifes are pretty good, and the prices are reasonable. It takes some time to ship, the communication may be slow and basic, but overall it's not bad.

I like to make bread too, yesterday I made 16 baguettes with two different flour to make side by side comparison.

Mine was stainless so even more a pita. I was confident about using my atoma cause it was not extremely high HRC steel. You have to be gentle and precise. I'm not sure about using an atoma on harder steels though. Took me a handful of hours, I didn't did it all in once, more like half hour by...

I had this issue and re-profiled the knife with my atoma 140, finished with wet/dry sandpaper. I really don't like having to add extra movement to my push cuts so I'm happy I did it.

Home made bun, fries cooked in a mix of peanut oil and beef tallow.

Use them often and take care of them, the patina will develop with time and usage. Try something less acid, like blood, if you want to accelerate the process.

What the f is that. The bread knife really is a winner.. They say it's no less than "The most beautiful cutlery in the world" Hilarious. What a rip off. I can't believe people are buying theses. Hey, you're not a true "chef" if you don't have that "perfectly chef balanced" piece of...

I love chocolate. Barry have a great selection of quality single origin (the one from Venezuela is particularly delicious) and specific blends. They are a very big name in the industry, with a lot of choice. http://www.cacao-barry.com/en-OC/chocolate-couverture-cocoa/overview?switch=Y

Thanks for the tip Mr. HomeCook. I ordered the Itinomonn along with a small Benriner, for 155 euros shipped, it's a great deal I did not wanted to pass. I will try it with the factory edge, if the profile is not flat enough in practice I can always flatten it.

So are there any more recommendations for 180mm stainless clad nakiris ? Rust resistant is good too. Thanks :)

Because they (the backers) don't know better and they love to gulp on that marketing laced granulated sugar. The product is clearly aimed at a public who doesn't know much about cutlery. I think it is kind of pretentious from misen to say they make (will make, cause it's not produced yet) a...