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Kenji at Serious Eats helped to the absolutely best prime rib I have ever eaten. http://www.seriouseats.com/2009/12/the-food-lab-how-to-cook-roast-a-perfect-prime-rib.html?ref=search simple recipe: http://www.seriouseats.com/recipes/2009/12/perfect-prime-rib-beef-recipe.html?ref=search

Try The Food Lab at seriouseats.com http://www.seriouseats.com/the-food-lab/?ref=nav_main Videos: http://www.seriouseats.com/tags/all/@video

I once went to a resto and had some bad food, I tried to tell the owner about it but he threw me out instead. My friend asked me why I would want to improve this resto if the they didn't want to listen to the customers. These companies will not last if they continue to do things there way...

You guys ever check out Kenji's The Food Lab at Seriouseats.com? http://www.seriouseats.com/the-food-lab/ Kenji has done some awesome work and I have done a few of Kenji's recipes to great effect. I especially liked the porchetta...

That was me!!! I got it at *cough cough* togo.com I am going to send him an email and buy something from elsewhere.

That's what they are probably using already for kitchen knives. Or something similar like Winco or Mundial. It is a resort and they generally spend money for professional equipment. Maybe look at K-Sabatier au Carbon, Tojiro DP or a Fujiwara stainless knife for a gift.

I am not sure how the chip got there, I am pretty sure someone tried to sharpen it with one of those cheap sharpeners though. At least that would account for the chipped edge, but no one will fess up to the big chip.

I hate this knife. I love my Misono UX10 though.

Anyone know what I can do with this Moritaka?