regularmother
New Member
Hey everyone! Long time reader (like, 4+ years), longer time procrastinator.
I joined for three reasons:
- to ask questions about sharpening my basic ol' knives
- to learn more about knife skills for plating
- to find a good nakiri and maybe a bunka for decorative cuts
Other than basic American, I cook a lot of szechuan, general chinese, thai, eastern med., and moroccan in that order.
Some back story- my SO and I recently moved to Upstate NY from far away. As we made friends with our neighbors, it turns out about half of them are vegetarians. I'm the chef of the family so I'm looking to add to or change out my kitchen knives to something closer to what I'm eating more of these days.
I joined for three reasons:
- to ask questions about sharpening my basic ol' knives
- to learn more about knife skills for plating
- to find a good nakiri and maybe a bunka for decorative cuts
Other than basic American, I cook a lot of szechuan, general chinese, thai, eastern med., and moroccan in that order.
Some back story- my SO and I recently moved to Upstate NY from far away. As we made friends with our neighbors, it turns out about half of them are vegetarians. I'm the chef of the family so I'm looking to add to or change out my kitchen knives to something closer to what I'm eating more of these days.
