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So after making my way through the pepper thread, I’m trialling out some different styles of salts. There’s a large variety of different types, with a key difference to normal table salt or iodised salt being both the flavour, which seems to be influenced by the other minerals in the salt...

Okay, apologies for the really dumb question, but I’ve only got into preparing fish recently (I’m a total novice), but I’m keen to learn tips and techniques, so all advice welcome. Let me set the scene: My son and I caught some fish recently, and I prepped them as best I could into fillets. As...

Okay brains trust, this one has been bugging me since I have been trying to replicate a muffuletta. My local supply of provolone cheese is nice Italian stuff but it’s unsliced. Now me, thinking, sure, I’ve got knives at home, no dramas, I’ve got this. Little did I realise the challenge that...

I’m on the hunt for a replacement for my very old and cheap bamboo flat edged spoon / spatula. I’ve tried the Russian roulette of Bezos Inc purchases and failed miserably (although family members have benefited with free wooden spoons). So putting the call out for any suggestions. It’s about...

Anyone got any suggestions for killer sandwich / baguette / wrap combinations? So let me set the scene: I’ve got to cater for a family party in summer where everything has to be brought in eskies (cold storage), but I don’t want it to be the old boring mediocre cheese and ham. So looking for...

I know this is a real long shot, but if anyone in Australia has a Kamon, let me know.

Thanks to @pgugger for the awesome formatted table idea Status Maker Line Type Core Cladding Overall Length Blade Length Edge Length Heel Height Balance Thickness at heel Thickness 1cm from tip Weight Handle Purchased From Condition Saya Included? Shipping Price SOLD Robin Dalman S-Grind...

I’m flying up to Sydney in a couple of months time with the Mrs for a couple of nights. Staying in the CBD on York St, (no car, but can navigate with PT / taxis), and I need some restaurant recommendations to book. Looking for recommendations that are nice enough to take the Mrs to (she’s not...

I wanted to post this for anyone who hasn't had the joy of trying German curry sauce. This recipe was passed to me by Sonja, so eternal thanks to her. German Curry Sauce PREP TIME: 10 mins COOK TIME: 10 mins TOTAL TIME: 20 mins INGREDIENTS: 1 tbsp. olive oil 1 small red onion finely diced /...

Okay, I love apple strudel and I’ve been trying a few different recipes that haven’t really hit the spot for me, so I want to hear from anyone with any variety of strudel recipe that they cook and love. Many thanks in advance!

Apologies in advance for the dumb questions. I've been grappling with this problem for a little bit, and wanted to see if your greater experience could shed some light on what's happening. I'll try to break it down objectively (as best I can): Problem statement: When sharpening or maintaining...

Originally purchased from Jon and the great team at JKI, this is a really great small gyuto or large petty, but I find myself reaching for either taller gyutos or shorter pettys now, so I'm making some room for a couple of Gesshin Ginga stainless pettys that should be arriving soon. The fine...

My first WTS thread! :) Originally purchased from K&S in Sydney, this is a pretty flashy petty that I bought for the better half originally, but she prefers a 120mm petty length, so I'm downsizing. I've just got back from a new rehandle, but the knife has seen periodic use and has been...

I've been meaning to start this post for a while. Lockdowns in Melbourne (Australia) sucked, and we lost an astonishing number of great eateries and bars. Now that the lockdowns are behind us, in addition to the stoic places that struggled through COVID successfully, we're also starting to see...

This is highly ambitious......... but in the remote chance that you've got a Dalman S-Grind in either stainless AEB-L or the PM stainless that he did a while back in a shorter length around 210mm to 225mm, that you want to move on to a new home and you're happy to ship to Australia, hit me up!

Happy New Year! One of my New Year’s resolutions is to try a stainless steel clad blue #2 core knife to see if I can handle the reactivity / discolouration / moisture management / etc, but also to get some experience sharpening non-stainless steels. I’m trying to keep my outlay on this trial...

Apologies in advance for the dumb questions. I know the answers for these have been discussed already but for the life of me, I can't seem to find the right threads with the advanced search box (but have enjoyed reading the many other threads that I thought would tell me the answers :) ). Okay...

I’ve got a new end grain board that I’m really enjoying, noting that it’s new and flat. I’m fully aware it will start to score with repeated usage, but interested in hearing how you keep your boards flat? Do you resurface or flatten your boards ever? Or use a poly board on top and turf it when...

I understand it's really low probability, but if you are looking to move on a used JKI diamond 300A stone or used Triple B 400 grit super vitrified diamond stone, flick me a message as I'm interested in trying one out. I've got the JKI 1000 / 6000 diamond stone combo and really enjoying them at...

Encouraged by the fact that there were two that I missed last week on B/S/T, I’m reopening my wildly ambitious WTB for a stainless S-grind Dalman. Will consider either gyuto (210 to 240) or suji (240 to 270), shipping to Australia. Hit me up if you’re looking to move one on.