Recent content by frampton

I don’t know, the Toyama Nakiri is pretty nice.

I’m with you Michi. It’s more than a simple question of utility. A well engineered and manufactured tool is a pleasure to own and use.

Beautiful piece of engineering.

The Toyama is worth a look http://www.japanesenaturalstones.com/toyama-noborikoi-kasumi-nakiri-180mm/

The site also has a nice index of knife types by name: http://zknives.com/knives/kitchen/misc/usetype/all/index.shtml

Grab that Toyama while it's in stock

You, my friend, have entirely too much time on your hands ;)

I don’t see an advantage to the alternating push-pull. I think it make it very difficult to cut uniformly, and I don’t think there would be any significant time savings over a rotational pattern. The alternating push and pull are efficient for sawing, but I don’t think it makes sense for...

Ive tried quite a few of these. The Thermapen is the undisputed champion. Honestly, it’s one of those rare circumstances where there truly is no competition. The classic model seems to go on sale more frequently than the newer model MK4. The classic is great and, fortunately, quite durable, so...

I don’t think this is a very good idea. These are two different skill sets, and this makes it difficult to focus on either. It seems like a “Jack of all trades, master of none,” scenario. And the chance of getting a full staff of cooks who are also good waiters seems poor.

I’m an amateur chef, although I’ve spent some of my youth in restaurants. Love to cook. Love knives and razors and sharp things. I still use the same henckels zwilling solingen set that was a gift from my parents when I was a teen (decades ago). More recently I have been using Bob Kramer...