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my method of sharpening is to stone one way only: AWAY from the edge, 10 strokes a side until its good enough that i can go to the steel for honing. ive been using that method for the last 20 years of 27 that ive been doing my knives, and my knives seem to hold an edge longer and also easier...

any old style cold canapes... nothing 5#1Ts me more than making hundreds of something that has multiple components (like 3 toppings and a garnish on melba toast), for a pretentious black and white affair, then watching them get scoffed down in one mouthful followed by champagne chasers... like...

for those prices is that for the thin finished cutting boards or the logs beside them?

yeaaaa... thats the way to do it. great find.... it looks similar to piccalilli.. but fresher :)

thats worse than someone renaming an "Afro Comb" to "Onion Holder Slicing Guide"... make a fortune repurposing things for new uses.

pepperoni + chocolate sweet soy sauce + worcestershire sauce strawberry + pepper sweet white wine + sesame oil + light soy sauce wakame + green peas

wow.. generous offer mate. congrats to the winners!

chop everything up, make it with the filling sauce, pour it into an ovenproof dish, wrap it with pastry, bake it.. done!

its likely too late for ideas on this one, but i would do a wild mushroom forcemeat into a deboned duck, galantine that as a roast, and serve with a port wine cherry jus. lots of work in that but it uses both on the one dish :)

heat resistant silicone (with plastic handles) or wooden spoons and spatulas.. thats it!

for a quick menu: Dal/Dhal (usually dried and split legumes but you can also mash up some frozen peas or whole lentils if you have nothing else) curried fish (using "Masu Ani Machha Ko Masala) spiced leg of lamb/goat (Masaldar Dumba Ko Phila) green papaya pickles pineapple curry (pajeri...

you may have seen this already, but heres a fairly reasonable video showing (in part) how this guy does his setup. https://www.youtube.com/watch?v=33DM8Q63vM0

i find any straight blade (not sabre) boning or rigid (not flexible) filleting knife are easiest for breaking down chooks. light knife of medium blade length is easy to wield, useful tip makes easy to get to tendons or make precise nicks and cuts when required. however unlike the video...

many thanks for the welcomes everyone. to Marek07.. .. im mostly interested in the Kiritsuke for its size and shape... but as im a mollydooker with kitchen knives i guess that idea is out the window.. so down to the Santoku it is. i will head to that link you posted.. at least it will...

hi riccardo, as a long time user of german knives, i recommend a Fischer steel, super fine i guess it is. for softer steels as used in european steel knives you dont need a steel to be diamond impregnated. and a good cheap stone such as a norton silicon carbide will be sufficient as a...

hi folks, im originally from Brisbane, spent a lot of time on the gold coast, and have now been in Indonesia for over 3 years now. i dont have a collection of Japanese hand crafted knives as i've never had the need for them, but that doesnt mean i dont want some in the near future. my...