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What the thing speck is wrapped around? Polenta?
I had some pastry left so in the afternoon I just used leftovers and made this:
I agree: R2 is real pain in the ass to sharpen
In Balkans they call it Sarma, but it is done with Sauerkraut whole leaves and stuffed with minced meat and rice.
It's yummy and I am sure also...
Majority of important things were already written. I will repeat them and some additional info:
For me that is the main point of buying Tojiro...
That is a bit of a tall order to keep just 3, taking into account that also my wife uses some of them (mostly non J knives). But let me try:
Probably should not write this but I am getting a bit saturated by all the knives I have. To be honest I do not have anything in the bucket list...
As the title says.
Nothing special but now I am not afraid to let them cut what they feel like. Funny thing is that they cut what they are comfortable with, the...
Time to buy him a proper knife! When my boys were of that age I contacted Heiji to make them Nakiri. I asked him to round the heel and not...
Another flawed TF...
As others are saying best to get natural patina. Unfortunately this will not work with all knives. Some are just too reactive and there is no fun...
Do you mind sharing a recipe?
When time allows I will drop by. It's close to my work. Let's see but my impression is exactly in line with Benuser.
Or you can just start educating the kids. Every time explain how knives are dangerous, of if you by any chance get a cut show it to them etc.
Then it is no brainer, Toyama SS clad on JNS. One of the best knives out there.
Why do you have preference for Western handle? Did you try Japanese handle first hand? I would not say that they feel worst in the hand.
My thoughts exactly,. Under assumption it's really being used for a year
Did you try it?How does the knife cut?
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