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if you decide to accept $$ please let me know.

Is this Kramer still available? If so, PM please.

Only saw pics of stones on the site.

Saya? “Vegetarians, and their Hezbollah-like splinter faction, the vegans ... are the enemy of everything good and decent in the human spirit.” ― Anthony Bourdain

Yep. It's an FH. I'll thin it next time the stones are wet. “Vegetarians, and their Hezbollah-like splinter faction, the vegans ... are the enemy of everything good and decent in the human spirit.” ― Anthony Bourdain

Not sure whether I should post this here or in the sharpening forum. I bought a lightly used Hattori Suji 270. It's wickedly sharp. I'm wondering if these need a bit of thinning in their production state. It cuts well, but not quite as well as expected for the profile. Anyone have experience...

I cover my container with aluminum foil. Massive difference in water loss. Done deal. “Vegetarians, and their Hezbollah-like splinter faction, the vegans ... are the enemy of everything good and decent in the human spirit.” ― Anthony Bourdain

It has arrived!! This thing is NOT A TOY!! It's every bit as overbuilt as the Anova One and then some. It's simple, easy to configure and read from a distance. It's also QUIET. It makes far less noise than the Anova One (which is quiet). This is impressive considering it's flow rate is more...

I just got notice that my Anova Pro Cooker will ship tomorrow! I'm STOKED!!! Film at 11!

For 62.5 eggs, I cook for an hour.

I had to look for the "signs of use" listed. Thanks for a great deal on a virtually knew knife Pete! Thanks KKF!!

I LOVE my slicers. Still, the sound of grandpa going at the holiday protein with an electric knife brings back a ton of memories.

I did some carnitas last week that didn't last long!!

The 62.5C egg is a beauty to behold. The yolk takes on a texture that is just glorious. To help you with protecting your wife in her "delicate state", the FDA has a table that gives time vs. temp for achieving pasteurization. It's VERY handy and gives you peace of mind when dealing with...

Poach some eggs. That's always an amazing and quick first experiment. Cheap cuts of meat like country style beef rib come out butter tender and perfectly cooked to your chosen doneness. I sear them in butter with fresh thyme, then slice them into "sashimi slices". There are never leftovers...

+1 on the Victorinox 12" It's thin, cuts well, and is HUGE "bang for the buck".

I used mine!! “Vegetarians, and their Hezbollah-like splinter faction, the vegans ... are the enemy of everything good and decent in the human spirit.” ― Anthony Bourdain

Pm sent on sujihiki. “Vegetarians, and their Hezbollah-like splinter faction, the vegans ... are the enemy of everything good and decent in the human spirit.” ― Anthony Bourdain

Right. I was assuming that the line knife profile was looking got get the best from gyuto and suji. I may be missing the point. It would seem that the thinness would yield a single knife that work as a chef's and a slicer with the same proficiency as a "line knife". Just a home cook...

Welcome. I too applaud your bravery.