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Each time I'm cooking Matar Paneer I wonder during the step where 1st you have to reduce the "tomato-onion-spice mixture" to a paste consistency and then add a cup or two of water? O_o What is the reasoning behind it. To me it sounds like an unnecessary step to evaporate the water before adding...

I have Venev diamond paste and it says “good for two years since the manufactured date”. The manufacture date was 2020. So, can the diamond paste expire? Does it become toxic or less abrasive?

Does anybody know any modern take on the old enamelled skillets? All I can find are the enamelled cast iron which are very heavy. The old ones are light and usually have high straight walls. Example link: https://www.ebay.ca/itm/134848646785?hash=item1f659b0e81:g:DoMAAOSwyxtld3I-

I am thinking to upgrade my old electric range to an induction range. However, most of the options come with full touch controls now days. I, personally, would prefer the physical knobs controls for the "burners" but there are very limited choices for induction ranges with knobs when eliminating...

I have couple synthetic stones that became quite thin with use and its a trouble to use a stone holder with them now. Any tried suggestions on how to mount them on something permanent to be able to calmp the stones onto the stone holder?

Any reasonably priced options from Western or J makers for a gyutos with curvy profile. I like the profile with very little (but still some) flat spot. And when the knife is rested on the flat spot there is a bit ot a upwards curve towards the heel.

Does anybody know who makes good kitchen knives from K390, mono or san-mai. Preferably WA

Anybody tried making vinegar at home? If so, any advice on flavours and any tips? What not to do? Based on some material I’ve read/seen does not seem to be complicated, but your never know.

What are the good options for an entry stainless gyuto on a cheap side. I am not a big fan of Tojiro DP, looking for something with a bit better performance wise. This is for a friend as I am tiered of sharpening crap.

I am looking to complete my soaker set. I need something in 400-600 grit range that can be permasoaked and not have a high risk of cracking, like Choseras, when drying. Any good suggestions?

When you buy an “artisan” knife, made by a single person (or 2 people). Do you prefer the HT to be done in house? Do you prefer the job to be outsourced to the professionals? You don’t care as long as HT is good? Just looking for the opinions. I used to prefer HT in house, but with slight more...

What were your negative experience with sous vide? What would you suggest is better left for conventional methods or just left alone?

I got two small bottles of truffle oil as a present. One black one white. What can this be used for?

Do I miss something or what is going on with the hobbyist knives prices? When you can buy a knife from a well established maker(s) for cheaper than a knife from a person who makes the knives as a “hobby”. Obviously, one can ask for any price, but maaan this looks fed up.

I was cutting a hard cheese and the handle snapped by the ferrule. It was quite surprising as I did not even apply that much force. Anyways, I am thinking to just glue it back together. Should I use epoxy, wood glue or something else?

Does deburring on cork really works, or is it just a myth? Thoughts, opinion? My thoughts: When I started sharpening I was “deburring” on corck constantly. It was the norm, fashion, just the thing you do back then. Now, I almost never use cork or anything similar to aid deburring. Looking in...

How to fix the stone that is flat but one end is thicker than another? Which end of stone should be away from me when sharpening to even it out overtime?

Hypothetically speaking which gyuto would you get for 800USD - mid weight, thin behind the edge, good distal taper. Cheep Honyaki? Some specific maker? Western blade smith? Custom order? Also something that is reasonable to find not like Shigs or Katos. Or would you just blow it on blackjack...

A quick, but comprehensive (I hope) review of the 2 beautiful knives I got about a year and a half ago from Andrei Markin; these knives are partially responsible for my nonattendance of KKF. 240mm Guyto and 150mm Petty both in M390 and with Karelian Birch wa handles. Ordering and transaction...

What are good and not too expensive 3K or 4K soaker stones? I am looking for a soaker to complete my soaker set and becuase soakers tend to have much nicer feedback. I also need the stone to cut well on all the types of steels - from simple carbons to high-alloyed modern steels. Few options I...