Cliff's latest activity

I know that many on here do not like them, so i thought i would take some time to explain a bit about them. First, the biggest thing to...

Also. For you cats new to naturals... not all shobudanis are alike. Not all ohira stones are amazing, etc etc. Each stone is unique...

I would sand off any issues you're having and then cut up a big batch of hot chicken and/or pork. After that, I would give it regular...

That convenience is really the benefit, as far as I'm concerned. Reverse sear will provide better results, but it needs to be watched...

Willing to be culled on this one. Yes, there are better ways. But, as a home cook, especially when entertaining, I think the flexibility...

Anything that doesn't benefit from a longer cook time. Fish and non-root type veggies👎 Tough cuts of meat and root veggies 👍

Thank you for the kind and supportive words! Yeah, last year was kinda a perfect storm regarding knife purchases. After almost a decade...

I have a coarse diamond plate for that, but they're expensive. I've used an Atoma 140 as a kind of nagura, but it sounds like this is a...

One thing you can do is go to high grit stone so you're not removing much, if any metal. Mark your bevel with the Sharpie. Make a...

It's a pad therefore soft therefore won't flatten properly.

Does this flatten or just clean up the stone?

Me too. I'll go a little higher with synthetics, maybe SG200, then Natsuya or Aoto

Not sure if Ryusen Blazen fits within budget, but it will have good retention. Even so, two SG stones will fit in a pro case, which...

I've got this in stainless and love it. It's definitely a laser. I reach for it all the time for small prep. I tend to prefer a stiffer...

I bought two Yoshikane gyutos about a week and a half ago. I used them at work all last week and thought I’d relay my impressions...