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I don't disagree that a deba (properly used) achieves better results, but it does take commitment to learn. Re sharpening, its a minimum 2 stone affair and you'll need a flattening strategy. In reality to keep a deba in decent shape with regular use, you will need 3/4 stones because you will...

I'd steer you in a different direction. Forget about a deba - I own a few and love using them, but they take practice and sharpening is really not straightforward. Look eg at a classic 6" flexible fillet knife (eg sabatier) and get a good steel to keep sharp. You'll go a long time in between...

I highly highly recommend The art of Indian vegetarian cooking by Yamuna Devi for a extremely thorough (and delicious) guide to vegetarian Indian cooking (vedic too, so garlic and onion free). Totally will teach you how to use spices!

I always suck at getting my honesuki sharp btw, takes a few goes to dial in the angles. Maybe that's the wrist wriggle above, lol!

I totally second the @ethompson suggestion - point to note is that if you're e.g. going through soft-tissue, then it naturally parts on contact with the edge, a bit of extra thickness isn't at all noticeable unless you're getting stuck into joints/cartilage etc, where the extra robustness helps you.

Great video and, yes, the guy is definitely an engineer (coming from an engineer! Eg his labelling of the sections is very common in engineering drawings).

Good to hear the Lagostina is a winner! Looks interesting actually, tempted to pick one up and the pricing seems very keen (I have a few holes in my collection of pans)... Couple of questions, if you don't mind? Is the handle solid? How thick is the lip? (One irritation with ply constructed pans...

I really dislike my Shapton Pro 1k - first stone I got and, looking back, wish that a) the shop that sold it to me didn't sell it to me and b) I'd bought another medium grit sooner! Still have it but months go by without me using it, then I think "hmm, maybe it wasn't so bad, i should use it...

Do you need to fillet them? Honestly, if they are fresh and not too large, I'll grill them whole without even cleaning them (portuguese style!). Gutting if you want is easy with a petty, just slit the belly (or take of the head and gut in one action). I'd always cook then on the bone, they taste...

Exactly this. I have a few Atlantis and a single Fissler 28" frypan, also a Mauviel m'cook 5-ply frypan - despite the consensus here, I much prefer the Atlantis over the Fissler (on gas, mind) due to the reduced heat capacity. The Fissler holds too much heat and is not responsive enough (for my...

I have this exact same knife, it's great and very nicely made - I have absolutely no desire to be even mildly interested in another 180mm Deba! Good luck with the sale!

And just on this specifically, yes, I agree, but even if you aren't pushing the envelope a more modern frame (if chosen correctly!) can significantly enhance your riding comfort/pleasure, and expand your choice of frame.

Yes, and geometry is two separate things too: 1) the ability of the frame to support (without compromise) a particular positioning of contact points; 2) the impact on the dynamic handling of the bike. More modern road bikes give a greater range in both, and allow more people to fit onto a stock...

Also also.... the other major evolution in the past while on road bikes has been geometry. Almost universally, higher-end bikes from the mid-2000s would have had relatively low stack heights for a given reach. The trend more recently, and focused on the more comfort/endurance oriented frames...

Echoing some of the other comments here, my current stable consists of 5 bikes: 4 road (1x 90's italian steel, 1x 2012 alu, 1x 2009 CF, 1x 2019 CF) all rim brakes, 1 Ti Gravel disc brakes. The steel frame is cool and I love riding it, but it's noticeably slower both up (due to the weight) and...

My wife knows the way to my heart... A totally awesome fish was turned into Tai Sashimi, Tai Meshi, Tai Nitsuki. (Mazaki Blue #2 180mm deba FYI! My sashimi cutting skills need some upgrading though.) She bought, I cooked, we were both happy ;-).

I have a big Fissler frying pan - the one thing about it, is that the base is thick and it holds a lot of heat. Great for searing big bits of meat (i.e. get the pan hot and keep it hot), rather less good for either tossing (due to weight) or fine control of cooking temperature (easy to overshoot...

In CH check out Noser Inox - Bratpfannen - Haushalt They're ubiquitous in commercial kitchens, well made and great value. I don't use induction, but can't see why a decent disc bottom frying pan wouldn't be ideal - ply pans only make sense for me on gas, where you are trying to avoid hot spots...

I don't know if there's better, but the fine cut Dick steel works great.

UK options for a SS saute... Bourgeat is a go-to for a budget and really decent pro-quality pans. A number of these are in daily use at home! Tradition plus is a bit nicer that the Excellence (better handle, more metal on the body in case you prang it) but there's not much in it for home use...