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Type: Posts; User: seattle_lee

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  1. Replies
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    3,176

    Never been a problem for me. Had my 210 AS for...

    Never been a problem for me. Had my 210 AS for probably 5 years now.
  2. Replies
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    2,559

    OP said "On the contrary, this knife should look...

    OP said "On the contrary, this knife should look and perform way better then any other knife she has ever used. I believe that's the only way that may guide her into learning about kitchen knives...
  3. Jump in the deep end. Grab a cleaver.

    Jump in the deep end. Grab a cleaver.
  4. Replies
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    457

    1st choice -- the daveb treatment. 2nd...

    1st choice -- the daveb treatment.

    2nd choice -- use the suji like WildBoar said. Just be careful, and it'll all be good. Never chipped a knife; red wine is served with the meat, not before it.
  5. Replies
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    2,559

    This is a ridiculous claim. We were all such...

    This is a ridiculous claim.

    We were all such 'unknown persons' at one point or another. And now we are knife geeks.
  6. Replies
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    Pics? I'd love to see this.

    Pics?

    I'd love to see this.
  7. Thread: Quail

    by seattle_lee
    Replies
    7
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    487

    Season. Wrap in thin strips of bacon. Broil...

    Season. Wrap in thin strips of bacon. Broil quickly then bake. Eat.

    Be aware that quail take longer to cook than you might think.
  8. Replies
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    271

    I am a lefty and had the 210 gyuto, and never...

    I am a lefty and had the 210 gyuto, and never noticed any steering. I ended up selling the knive only because I was looking for a little taller knife at the heel.
  9. Replies
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    768

    I can see that vegans might like it; it could...

    I can see that vegans might like it; it could gain them many converts :biggrin:
  10. Replies
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    545

    One of the great things about SV is that the meat...

    One of the great things about SV is that the meat holds at perfect temp for as long as you need it to without drying out. Makes timing courses vastly easier.
  11. Suggested addition to "which knife should I buy" questionnaire

    As a follow-on to "which cutting motions do you use?", we could ask if they are willing to change their knife habits if different habits would be more appropriate for a different knife.
  12. Replies
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    1,123

    As a general category, New Zealand. But my...

    As a general category, New Zealand.

    But my very best lamb has been buying direct from the grower in Oregon, and making arrangements with the butcher myself.
  13. dough for pizza and pasta rolling pasta with the...

    dough for pizza and pasta
    rolling pasta with the roller attachment
    mixing sausage (ground with a hand grinder, stuffed with a Grizzly brand stuffer)
  14. Replies
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    1,034

    I'm so glad I live in town where we can get great...

    I'm so glad I live in town where we can get great oysters served naked, and the clientele is perfectly happy with this. Because I get grumpy when somebody messes with my oysters :spankarse:
  15. Replies
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    For whatever reason, my photo links aren't...

    For whatever reason, my photo links aren't working. Here's a link to the photoset
  16. Replies
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    1,582

    OK, so I've had this block for a while now. I...

    OK, so I've had this block for a while now. I figure it's time to give some feedback. Overall, I'm pretty happy with it.

    Pros:
    * holds a lot of knives
    * holds larger knives than most...
  17. Replies
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    1,144

    Don't put all your eggs in one basket -- consider...

    Don't put all your eggs in one basket -- consider buying a cleaver as well. This cleaver is well worth the low price of entry, and would be a great way to find out if you like cleavers or not.
  18. Replies
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    So I've had this knife a couple of weeks. Up...

    So I've had this knife a couple of weeks. Up until today, I've mostly done small jobs with it (I'm a home cook). Today I made a big pot of winter soup (beans, cabbage, ham hock. etc), and I really...
  19. Replies
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    1,603

    Yeah, widening your stance definitely helps, as...

    Yeah, widening your stance definitely helps, as does a taller cutting board.

    Also, a good tall cleaver helps the situation immensely :D
  20. Replies
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    That's certainly what came to my mind. I have...

    That's certainly what came to my mind. I have one, and like it pretty well. It's your basic Tanaka: F&F could be improved, but the steel is great and the knife is quite functional for the price.
  21. If you are cutting salad, what you are seeing...

    If you are cutting salad, what you are seeing isn't wedging. Maybe stiction.
  22. Are you willing to forgo rock chopping and learn...

    Are you willing to forgo rock chopping and learn other methods of cutting? There aren't many (any?) japanese style knives that will hold up well to rock chopping.
  23. If you plan on learning to sharpen, do you have a...

    If you plan on learning to sharpen, do you have a separate budget for waterstones?
  24. This spice grinder:...

    This spice grinder: http://www.amazon.com/Cuisinart-SG-10-Electric-Spice-and-Nut-Grinder/dp/B001C2GWTI/ref=sr_1_1?ie=UTF8&qid=1393724547&sr=8-1&keywords=spice+grinder+cuisinart

    The best part is...
  25. Got my replacement Sansaire today. It works! ...

    Got my replacement Sansaire today. It works! Got some eggs going; should be done in about 40 minutes.
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