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Heading to Manhattan middle march… Any suggestions for awesome restaurants… Any cuisine and any price range is in play.. Thanks in advance

I started using a wicked edge on my kitchen knives….now using stones freehand basis…. Feel like I am finally getting decent results but honestly totally unsure of the angle or consistency of the angle but the knives turn out sharp… Saw the Tormek wheel grinder system… Should I consider going to...

I have a nice aiwatani jnat that I finish my sharpening process with…. have never flattened it due to inexperience or afraid to ruin it.. do I need to flatten and with what?…I lightly started with atomi 300 but it seemed like it was just going to scratch it up… any thoughts welcomed

Anyone have an Adam or Haley chef knife they want to consider parting with?

I have a 24” by 2 3/4“ kangaroo strop that’s suede on one side and smooth on the other….I was going to contact cement it to wood….. which side should I apply the glue to?….. or should I consider cutting the strop in half and glue thereby having a suede side and a smooth side to strop with…. this...

Anyone with a Haley or Adam DeRoziers that they may be looking to sell?

Selling knife fashioned by HHH (Randy Haas) from a Devin Thomas SS bubblewrap billet.... Asking $1500 USD ....prefer to sell and mail in CONUS.... knife sparingly used and never sharpened.. I am first and only owner of this blade...it’s a beautiful blade and a good performer.... Devin Thomas...

Reading French Laundry use of tamis for purees etc....do any of you use one and if so what mesh size or sizes do you recommend? thx

I post this occasionally, anyone interested in selling a DeRoziers integrated Damascus knife?.....open to length and style..

Okay so I got a wood fired oven from Forno Piombo and this was my first attempt at paella... Flavors were great but I failed to get a consistent texture of rice grains and certainly did not attain the soccarat Aficionados talk about...with that being said it underscores I am a newbie to paella...

Made this dish yesterday and it’s delicious.... Can scale up or down... I used 3 lbs of chicken legs and thighs.... shake in a ziplock with 2 T flour, 1t salt, 1t pepper... Heat skillet with 3 T evo and brown chicken on both sides... Add 3 cloves sliced garlic...chopped fresh rosemary and thyme...

have a pending knife order...with Chris at cjaedgeart 2 emails got bounced back with delivery failure.... Thanks for any info

you will never buy ricotta again.... Scale this down if desired as it made quite a lot..... 5 quarts whole milk 5 cups buttermilk 3 cups half and half (don’t use fat free) Put in large pot and heat till 175 Stir frequently until curds start to form (no more stirring) and keep raising temp to...

Fantastic main dish and a showpiece Pull up YouTube video on Jacques Pepin deboning entire chicken It’s not as hard as you may think and a great excuse to pull out your honesuki! Once the bird is deboned and splayed open Liberally season with your choice of seasoning Grated lemon zest Grated...

anyone have an integral from derosiers that they would consider parting with?

havent been on in a little while... Where did HHH go? I miss seeing posts from catcheside Dalman HHH Haburn etc

Anyone have a DesRosiers knife they would consider parting with?

Looking at a set of steak knives made from 1084 carbon.... Do you think these knives would stain from usage? Don’t really want to constantly polish blades and don’t want to serve guests who won’t understand “dirty” blades.. Should I steer towards stainless?

I have a knife crafted from a VW sway bar...it develops the ugliest patina imaginable... Any reason for this outcome?...I ended up putting a mustard treatment which gave the metal a gray bearable appearance.....before that it was just really ugly.. Which metals give the best looking patina?