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Ccoxhaus replied to the thread Water vs oil quenched performance.What about ice harden blades? Is it marketing or real?
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Ccoxhaus replied to the thread Unpopular opinions.If I end up with a filet steak, then I like to wrap a piece of bacon around it. I usually precook the bacon a little if it is going to...
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Ccoxhaus reacted to Chang's post in the thread okay. be honest. do you put soy sauce on white rice? with
Like.
That's a whole rabbit hole of a convo, but Japanese soy tends to be "cleaner, sweeter, not as salty" and Chinese soy is "saltier... -
CI’ve had the pleasure to work with the people at Tabasco quite a few times and have since learned that the Family Reserve line is by far...
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Ccoxhaus replied to the thread okay. be honest. do you put soy sauce on white rice?.What are the differences between Chinese and Japanese soy sauce? How can I tell besides reading the label?
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Ccoxhaus reacted to Bodine's post in the thread okay. be honest. do you put soy sauce on white rice? with Like.
Not if I have some gravy on hand
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Ccoxhaus replied to the thread okay. be honest. do you put soy sauce on white rice?.I never put soy sauce on white rice. A long time ago growing up I put salt and pepper with butter on white rice to eat after cooking. I...
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Ccoxhaus replied to the thread Which steel/characteristics for cutting meat on a hard plate?.I use some old Chicago cutlery back when it was made in the US. I sharpen at 20 degrees once or twice a year.
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Ccoxhaus replied to the thread Good tutorial or down and dirty on stone starter set.It reads like it is the flexible version. They make a flexible version and a non-flexible version.
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CThere are a lot of amateur metallurgy thoughts from people who think they know more than they actually do. While I often go down the...
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Ccoxhaus replied to the thread Good tutorial or down and dirty on stone starter set.Your Amazon is showing different model knives. I tend to like those knives with more black squares on them. I think of the first image...
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Ccoxhaus replied to the thread Which steel/characteristics for cutting meat on a hard plate?.I would think a little bit higher angle but to each his own. It is what I use.
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Ccoxhaus replied to the thread Steak knives.The problem with steak knives is you need like a dozen of them. One will not do.
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Ccoxhaus replied to the thread Show Your Newest Sharpening Gear.Does that steel hold a edge at 15 degrees?
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Ccoxhaus replied to the thread In search of: "Gin No Tsume" Fish Bone Tweezers.I use needle nose pliers. I keep a pair with my filet knife for cleaning fish.
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