Recent content by mpier

If you grill a peanut butter and jelly sandwich just like a grilled cheese sandwich you will love every bite.

Granddaughter x Kansas and the mischievous boys Ozzy and Frankie

You can’t fail with the Nakagawa x Myojin still my favorite, but I will say not great food release. I am trying to save a little money to get a santoku or bunka as well.

Ya I left in 1992 moved to Campbell then to westside San Jose eventually moved to the eastbay so I could buy a house that was affordable. That doesn’t surprise me about Los Gatos although I would have thought they could have controlled the building to keep the town more quaint, but money runs...

I grew up in Santa Cruz Mountains, just 5 minutes from Los Gatos, went to high school there and had my first child at Los Gatos community hospital, man I miss that little town!!

Ya I have there Nakiri, it’s really special on how it cuts and gets a beautiful pantina really becoming one of my favorite knives. I also bought one of there sujihiki but unfortunately the tip is just to thin, it tipped on me after the first use, the tip is so thin it’s like foil, ok not quite...

I still make 30 to 60 rolls a month for the family I’ve used several different knives, some of my favorites Tetsujin, Nakagawa x Myojin both awesome cutters, HADO sujihiki but I still prefer the Yoshikane 240 non “k” tip. My k-tip is at 58mm height wise and not nearly as flat as the standard...

Rest in peace little one!!

Re-set for the holiday, turkey breast and ham

Speaking strictly hypothetically for now if you bought a knife from BST and you asked if the knife had any defects and you were told no but it obviously did even though it was minor you wouldn’t call them out here would you? Or is that a private matter?

I’m guessing here that you have never done carpentry work, but it takes three times longer to make end grain boards than your common edge grain board. If you can get a great deal on an end grain board than that same maker should be making edge grain boards for half the price has it is way less...

Same can be said for Japanese food, Sushi and many others were originally from China