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Koa block $80 Redwood blocks $65 each Misono ux10 210mm gyuto with saya and professionally sharpened by Korin $200 Misono ux10 santoku with saya and professionally sharpened by Korin $200 Tojiro senkou birds beak parer $40.00 Hattori FH parer 70mm $100 These are all in new condition...

I thought this article was interesting http://www.forbes.com/sites/larryolmsted/2012/04/12/foods-biggest-scam-the-great-kobe-beef-lie/

Just bought one of these. Must be the BBQ guy in me. http://www.thermoworks.com/products/thermapen/splashproof_thermapen_limited_edition.html

A better ketchup bottle. http://www.fastcoexist.com/1679878/mits-freaky-non-stick-coating-keeps-ketchup-flowing

Clueless about sous vide but wanting to try it. Any opinions on an enclosed sous vide like this http://www.amazon.com/dp/B003AYZIB4/?tag=skimlinks_replacement-20 vs a circulator like this http://www.williams-sonoma.com/products/polyscience-professional-sous-vide-thermal-circulator/...

New cut of beef. Thought it was interesting. http://gizmodo.com/5910505/steak-specialists-discover-a-new-cut-of-beef

Interesting tipping story http://eatocracy.cnn.com/2012/05/10/tipping-point-family-locked-in-restaurant-for-skimping-on-mandatory-gratuity/?hpt=hp_t2

Seriously! http://www.foxnews.com/leisure/2012/05/01/calif-chefs-seek-repeal-looming-foie-gras-ban/?test=latestnews

Thought this was interesting. A restaurant is serving the Titanic menu. http://www.foxnews.com/us/2012/04/10/new-york-restaurant-to-reproduce-titanics-first-class-menu/#ixzz1rdJ3YOvy?test=latestnews

:biggrin: saw you on the forum. Do you still want to sell your crab deba? Thanks in advance you have an amazing collection.

Arigato Video says it all. http://www.youtube.com/watch_popup?v=SS-sWdAQsYg&vq=medium

I know this has been debated before any regrets or advice? Debating 240mm vs 270mm for a custom *wa handled gyuto*with a*funayuki profile. Not intimidated by knife size did a lot of filet work on big tuna and sharks with forshners. Also, have a boardsmith magnum maple on the way so I will have...

Yes, I realize I sound clueless and I am. I am getting some sourdough starter. Very very grateful. I want to make sure I do the starter and storage properly to keep it permanently. Any tips/knowledge/errors to avoid would be greatly appreciated.

Absolutely love my King Crab dinners at home. We have the forks and crab crackers, but there must be a better way. I don't even know what they use in restaurants to cut the crab legs. Any recommendation for the best way.Hankotsu,honesuki,Kanisaki deba, scissors like tojiro stainless:eek2: Thanks...

Wtb a hattori kd31 santoku my dream knife. Already on the list with Koki but doubt Hattori will fill them due to age and health. My name is Richard. I know it's a long shot, but figured it was worth a try. I have been looking at this forum for a while. Dave ( boardsmith) convinced me to join. I...

Hi my name is Richard. I grew up filleting fish on sportfishing boats in Newport Beach with a 10" forschner. I was a cook at Howard Johnson's years ago. I love to cook at home. Just joined the madness with a misono ux10 gyuto 210mm, tojiro senkou birds beak, and FH hattori parer. I have a...