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^ +1, i thin a bit and refinished pretty much every other time. without, 3 minutes max, with, 15+ it all depends. i had recently thinned everything, and my whole kit needed a quick sharpening... 3 chefs, petty, slicer, paring, boning, 2 filet took me about 20 minutes, but thats about as fast as...

I highly recommend going the fermentation route. Much more complex

Not to argue with the current terminology, I know escoffier uses the term to denote cooking solely through basting.

It seems unlikely to me. I had to do a week of recording one summer during college and I was around 8500, but I was engaged in some sort of physical activity about 6- 7 hours a day. If I remember correctly about 1500 of those were beer too. One of my friends eats considerably more than that...

I have one(lefty). As no chop said, the knife is ground so thin that there isnt really any steering issues to be had because of how thin it is. However, the grind on the left side is pretty darn flat, and being so thin there really isnt much room to tweak it. Stiction on the blade is pretty bad...

Bacon stretcher, the first place I worked was a pub that had a lot of college kids work foh. All the restaurants in town were in on it, sending any gullible victim on a wild goose chase. I think the record was five restaurants.

I use it jumping from a low grit on soft stainless. Sometimes use it to clean up scratches after thinning on soft stainless. I don't like anything else about it.

I am in.

Sometimes it seems to me that the dull as s##t edge on those will fold over kinda feeling like a burr.(maybe im wrong about what that is.) i sharpen till i feel that, then bend it witha dowel, deburr. and repeat with a bit more on the stone, waiting till the initial burr feels normal. If the...

I dont get it. why would you try and find things wrong with everything when you go out to eat. How the hell can you ever enjoy it?

^as he said.servers make more than us cooks. In high volume and/or high end, difference can be enormous. I rarely rarely leave less than 20 percent. I think people forget what is and what isnt in control of the server. I dont eat out that often(usually working obviously). BUt i usually tip...

+1 to the carnaroli as opposed to arborio, I especially like it in the restaurant; it doesnt overcook as easily. never had the opportunity to try vialone nano.

When will this be occurring roughly? im still broke for the next 2 weeks, but after that definitely interested in 1.

besides damaging bag and or knife, without sheath is just asking for you to slice the s*** out of yourself, pulling a knife out and slip and youre running your hand right along one of those edges.

Fermenting is so much fun. my family has always done alot of preserving and some fermenting, but this past year we started to explore more. Its amazing the amount of new textures, flavors that result. Just simple ferments have given both extended length and variety to what i eat and grow...

This is the first year i have not had a garden in 7 years... moving sucks. The last 2 years my brother and i have slowly expanded to 2 plots. Usually grow a few kinds of carrots, some garlic and onions, lots of kale, tomatos, arugula, eggplants, hungarian wax and jalapenos, green beans, peas...

im a lefty too, i became a knife nut because of it more or less. Searching for why my brand new japanese knife felt strange cutting. daves blog, here and now my spare cash is called knife money.

Yes. Soo many people dont understand this. If you find something boring, dull, inappreciable(object activity ect), you most likely don't understand it. Understanding of what is going on, of the story behind it ect. can allow you to see the beauty, the art behind it. Things can be interesting...

He went with the mizuno. Thanks for the advice.

that was my first suggestion, he says she picks up a nakiri and or a petty. there usually an asai 210 and a misono ux10 210 on the rack at my brothers house, and shes never picked either. As much as i think she would grow to like using a 210 for its utility, she clearly likes smaller size. The...