Type: Posts; User: hypnos
Looking for an online source for beef cheeks. Can anyone help a guy out?
There at least two in our area. I have never seen lamb shoulder; however, I have have never looked specifically for it.
Going off on a tangent here. Why is it so difficult to get lamb shoulder? Plenty of leg, racks, shanks and loin chops available, but shoulder is difficult to find. I usually have to purchase thinly...
If the deal is too good to pass up, then go for it. I am a lefty who has been using three different right handed Shun classics for many years. No issues for me. Of course, YMMV.
He is laughing all the way to the bank. If I had attained the status of celebrity chef, I would endorse anything and everything for the right $$$. Just say'n.
Looking for a honesuki that would be appropriate for a left hander, preferably under $200. Any suggestions?
Will it hold my stainless steel knives?
The regular blade is 2.3mm, thick is 2.7mm. My only experience is with my current Shun classic. No clue the thickness of the Shun. What are the advantages/disadvantages of choosing 2.3 vs 2.7? I like...
Who has a 210mm HD in stock?
Who currently has a Konosuke HD in stock?
What type of knife(s) do you think you want?
21 or 24cm gyuto with a symmetrical bevel. I'm a lefty and do not care to spend 50% more for an appropriate asymmetrical blade.
Why is it being...
Okay... I'll bite. Why do you think that 52100 steel is the best?
I am a newbie who is looking to upgrade from my Shun Classics.