Recent content by SyndicateNova

My question is - if you had to choose 5 knives to use for the rest of your life, what would they be and why? A couple of points to consider, the 5 must be able to fulfil all of your food preparation/cooking needs and preferably from at least 3 different makers. I look forward to seeing your...

A few months use with my Kono Fuji Blue #2 240:

ChefSteps has a great method for a quick cold brew coffee. Mix 100 grams drip size ground coffee and 500 grams water in a siphon. Charge with three n2o cartridges, chill in fridge for two hours to infuse, release gas, filter out grounds, and voila...

I heard that Shapton is another good choice.

Can you recommend me any brands in particular?

I meant to say that I only have a 250/1000 combo, which is a king by the way. I use an unglazed tile for flattening. I currently sharpen shun sg2, shun vg10, and victorinox. In the future, I will sharpen blue steel because I'm waiting for the Kono blue fuji 240mm gyuto to restock on cktg.

I am searching for three stones Coarse-320k,500k,etc./2k/6k, but there are so many stone lines that it is hard to choose between them. I have a 250/1000 combo. I read that since I have the 1k, a 2k and 6k would be sensible, as well as a coarse grit stone. I also read that jumping from a 1k...

I think because of your relatively short proof period of 1 hour, you achieved a lot of oven spring. Achieving more flavor in the bread is possible by letting the dough proof longer. Ultimately, I want to find out what the limits are for every bread I make. At what point is it overproofed...

I love Ken Forkish's "Flour Water Salt Yeast". It has lots of detailed information on straight day doughs, pre-ferments, as well as breads baked with levain. You should invest in a good digital scale as volume measurements are inaccurate and almost every good baker relies on weight measurements...

Pullox, Thanks for your reply

Hi guys Can you weigh in the differences between these two knives? I'm looking at gyutos and am not sure which 240mm is right for me.

Get Boos Block mystery oil or board cream. It really seals in the moisture

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