Thanks. I also have great taste in wives, er., wife. It's just that her idea of cooking is cornflake chicken, and all she needs a knife for is to open the packages... Like, I expect, all of us knife addicts I do most of the cooking around the house; it's worked well for both harmony and digestion.
Originally Posted by Cadillac J
yes indeed. my girlfriend cooked some trout filets for us, about 3 years ago. the family fish cooking method that she learned was to saute it, at very low temps in butter, until the fish turned into a white mass and fell apart into a pile of mush. yeah, no thanks. i've cooked about every meal, since.
Originally Posted by Roubo
Canada's Sharpest Lefty
I guess I lucked out. My wife is a very good cook, but she doesn't love to do it like I do!
Originally Posted by EdipisReks
If I'm home, I'm cooking with a sexy sous-chef by my side. If I'm working, she cooks...I assume without a sexy sous-chef(?)
My passion for knives is just a fortunate byproduct of my love of cooking.
I'll cook anywhere, with anything, but it isn't quite as much fun without a piece of perfectly shaped and sharpened steel, and a carbon steel/cast iron pan!
My sentiment exactly.....
Originally Posted by spaceconvoy
Pretty much a new knife every few months...last was a Konosuke 240 HD. Next will probably be a 270 HD suji.....
Mine: Akifusa 240 gyuto. Zydecomama: Akifusa 180 santoku. Have been leaning on Moritaka 180 nikiri and Kato 165 santoku more - loving that carbon steel.
Right now it is my Hattori FH 270 Gyuto. For a large knife it seems very nimble to me.
The next knife that I am lusting over is a Konosuke 240 or 270 HD Gyuto - I can't wait until I can get it!