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A guy I work with was a chef for 10+ years and has recently changed careers. He has a large collection of knives that he’s letting me look through to see if I want to buy. Could anyone help me identify this knife? He said he paid $350 new and it’s Aogami super but no other details. Any idea what...

Thanks for the feedback guys! That Kurouchi is a beautiful looking knife! I guess I'm back to saving up...

Length: 210mm Budget: Around $80 I have wanted to try a carbon gyuto for a long time and have now gotten the money together to buy a beginner one. I was considering ordering a Fujiwara FKH but before I did wanted to see if there was anyone on here that had a knife they would like to part...

Amazing! Still the kindest forum I've ever been a part of!

Are you talking about Andretti? That's where I was thinking.

I have to admit I get excited any time I see a FS thread you start Pensacola. I can't afford anything you are selling, but there is no telling what beauty is about to come out of your collection.

Thanks so much guys! We are staying in Buckhead with a friend. We're doing a Braves games and he wants to go go-cart driving. Other than that we're still trying to figure out what we want to do. All those sound great Rodney. Donuts sound incredible right now.

My son (8) and I are heading for a father son trip to Atlanta and I was hoping for some good suggestions on places to eat. We're both pretty adventurous but trip is low cost so hole in the walls are welcome. Pizza, tacos, burgers? Any direction is appreciated.

I'm planning a big sausage making session this weekend. I've got some casings and plan on making 2 different types of sausage. One is definitely going to be unstuffed breakfast sausage. Anyone have a good recipe? For the second sausage I'm looking for ideas. I've never made a stuffed...

That damascus is absolutely incredible. I don't think I would be able to use that. I'd be too afraid to mess it up.

I'm definitely in! Hard to choose between a parer or a gyuto, but I think I would have to say most wished for is a gyuto.

I'm in! Thanks!

What is it about the paella pan that makes it a requirement? It seems that a lot of dishes have work arounds but paella continually comes up that you gotta have the pan. I've never had paella so really interested in seeing what it's like.

I don't have one, but lots of people have temped it (with pics) at 850+ at the stone and 1000+ in the dome, which is in the range that traditional neopolitan pizza requires.

If I were getting a pizza oven today, the link below is what I would get. It has made huge waves at the pizzamaking forum and has consistently achieved Neopolitan results (albeit with some mods). http://www.amazon.com/dp/B00CELFJ4A/?tag=skimlinks_replacement-20 You could drop $450 on this...

If you are serious about making a better pizza, go to the forum at pizzamaking.com. (Hope it's okay to point to another forum here.) That has got to be the largest collection of pizza geeks and gurus on the planet. They can answer practically any question you have. I have been making all the...

Okay to expand a little more the host is wanting 3 meat apps (one beef, one chicken, one other) and then various other grilled sides. The $200 does not include alcohol or dessert so I've got the whole $200 to play with. Right now I'm thinking sirloin kebabs w/ pineapples, pork tenderloin...

I've been asked to grill appetizers for a bday party for 30 people on Friday. We have a budget of $200 for the food and she wants it meat centric. I'm wanting to do sirloin kebabs for one option. Does anyone have a great sauce I could serve on the side? I'm planning on doing grilled pork...

I'm so in.

Well 4 months to the day since my last post. I took about an hour and a half last night and went through a few of my knives (8" Forschner chef's, 150 mm Fujiwara stainless petty, 4.5 Forschner parer, 8" Miyabi Kaizen chef's). I'm gradually getting better by reading through the board. Last...