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Pulling back to back milk drinks is probably difficult for any single boiler, but it's possible that you could pull both shots first, the boiler recovers while you prep the second puck, then steam one pitcher of milk for two drinks after. I couldn't find much info on the Profitec Go in this use...

Also a home cook here, design and craftsmanship are definitely important at first glance, but performance is more important in the long run of whether I keep or use the knife. Poor fit and finish can also completely kill a knife for me, stuff like major bends/warps, holes in the edge that don't...

I believe it's only a few specific Morihei Hisamoto models that are TF made, the one I linked to, the bolstered/fine finish versions, and these in stainless cladding...

I personally find those portable lever machines like the Flair 58 really fiddly to use, having used my friend's for a few days while visiting. They can crank out good espresso, but it's a process that I wouldn't find enjoyable on a daily basis. Even with the electric heater, ideally you need to...

If you want something like a Denka without the price you could consider these Morihei Hisamotos which are made by TF, come at various pricepoints depending on whether they have a bolster or are "fine finish." They're pretty much the same grind/profile as my Denka which I would call a midweight...

Espresso is a rabbit hole only if you choose to go that way. I keep my workflow as simple and clean as possible. The fussiest things I do are weigh input/output, RDT and WDT because they're relatively quick and have made improvements in the cup. My setup isn't fancy, I'm not a pro barista, but I...

To be fair, I also had an early version of the DF64, which was horribly inconsistent until I got an antipopcorning insert, and is still pretty bad after that with the stock clump crusher that creates a ton of fines from regrinding. It may not be the fairest comparison for flat vs conical burrs...

I don't have a ton of experience with different grinders, but comparing my DF64 to Sette 270 for espresso and DF64 to Baratza Virtuoso for pourover didn't leave me feeling like flat > conical. Differences in taste were so minor that it could have been variation in that specific shot or brew, and...

Unpopular opinion: When most of the specialty coffee one buys tastes like the same swamp water, perhaps it's not the coffee at fault. Post the exact recipe and I'm sure the resident coffee nerds can make suggestions. Brewing light roasted specialty coffee is tough, requires good equipment...

So what you're telling me is I need both... What's differences do you see in the grind? My Kaeru has a bit of hollow above the blade road to a subtle shoulder, then has quite a bit of convexity down to a very thin edge (~0.20mm@1mm BTE).

The choil shot on these reminds me of my Kaeru Kasumi gyuto, also SLD/stainless clad, but obviously very different profile and finishing. Anybody have both and can compare?

I went "camping" last year in a cabin, if you consider that camping, and brought my Mercer chef knife, paring knife, and a Mora Garberg. The Garberg is a bit thick, but fine for kindling and even splitting smaller pieces of firewood. It's probably fine for cutting food too, but I wouldn't want...

I was blown away when I got my Eddworks. Thick at the handle, awesome taper to a thin tip, mid-heavy weight and neutral balanced. One of my thinnest knives at the edge, in the same range as my Myojin sharpened stuff and Birgersson, but with more weight behind it. Glides through everything like...

I haven't cut anything with it, but just based on the geometry and thinness BTE it will probably cut like a typical laser. The bevel is a bit more prominent on the left at the heel, but evens out towards the tip. I've never handled another EDC brand kitchen knife, but I'd assume most are too...

Maybe a bit of an unusual one around here. I started collecting EDC/outdoor knives long before I got into kitchen knives so I knew I had to have this when it popped up at Bernal. 242mm edge length 50.5mm heel height 2.3mm spine at heel, 2.1mm spine mid, 0.8mm ~1cm from tip. 221.6g Barely...

Eddworks

I'm short, prefer 50-53mm. 50mm is probably the sweet spot, but I like to have a little extra height so the knife has a longer lifespan before it gets too short from sharpening.

Smoked leg of lamb, 11 lbs before deboning, ~225F for 4 hours, rested in a cooler for an hour, 143F internal temp. Melt in your mouth tender.

I've definitely fallen prey to the workhorse trend. Part of it for me is exactly what Naftoor said, the aesthetic and feel of a workhorse appeal to a more primitive side. But in my experience a good workhorse cuts as well as a good laser except for thick cuts of dense vegetables, like cutting...

Mercer Millenia. Not pretty, but they get the job done, are tough as nails, and about as cheap. Still use mine as a beater and it will always hold a place in my heart.