Recent content by sumis

water recipe … time to take a break. .

i don't find the sumiiro delicate at all. on the contrary. at least not more than any other gyuto in rotation. sure, it's very thin behind the edge, but that's default for any great gyuto, right? the way the tip whispers through produce, the super-close-to-but-not-quite-effortless cutting feel...

light roast coffee makes passable tea. .

not against anything, just honestly curious and ignorant: what’s the benefit from pressure and induction if 90 % of the rice i’m cooking is short grain japonica varieties? – is pressure just a question of time/convenience? i can only imagine it impacting quality negatively (again, only talking...

can't help you, but would just like to second on the sumiiro. amazing cutting feel, and really good edge retention. .

cery cool of you. in, i am. .

should have bought a deba, or someyhing with a thicker spine, .

i had one forever but didn't unpack it because it looked so silly. but it is actually great. serious scrubbing power without being abrasive. and it makes a big difference hpw much pressure you use. recommended for home use at least. i use them with my silvinox pans. with that said. if you need...

shiro kamo or key kobayashi. .

https://shinogi.eu recommended. .

undisputed for larger shreds carrot. and if you consider the price, it’s beyond anything imaginable. for anything else: mostly useless. .

yeah. it’s relative to workbench height. a tall knife needs a lower working surface. or high heels. workbenches are usually too le for me, so yes, when working in someone else’s kitchen i should probably bring a taller knife. but a low working surface pisses me if anyway for other reasons. at...

you need some serious swollen knuckles for them to hit the board with a 46mm knife. so knuckle clearance in itself should rarely be a consideration. for me personally, i'd say 50mm, +/- a couple mm. the gyutos in rotation are all around that. and i'd also say that i don't need my gyuto to...

i think the topic would benefit from even more input and discussion on the ”ideal” geometry of a nakiri. my hypothesis being that different steels are better or worse partners for certain geometries, and add to that of course length – and in the end using environment. i have no further...

first bread in … ages. can’t remember the last time but probably six months. starter woke up fine in just a as couple of days. loaf is one ugly puppy, but it rose well. messy cut and pointy ear. gave it to my mum and forgot to document the crumb. it was even, moist and soft, if not that open...