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  1. onepiece

    Opinion on Lamson knives? Also; refinishing wood handles?

    I picked up a Lamson knife from a yard sale recently.  It appears to have gone through hell, but appears to be a decent knife from a decent company.  Wood handle, 8", Chef knife. Heavy as hell, and probably German steel from what I've read. It has no bolster; which I like, but seems odd...
  2. onepiece

    How to sharpen a knife in 10 steps

    I've been sharpening knives for a little while now, but I have never understood the idea of burr.  I don't seem to ever raise a burr, nor am I able to feel it.  The knife is obviously sharper and is quite sharp by the end of it, but I have yet to use any method that says much regarding burr. ...
  3. onepiece

    Apple Cider! Experience and advice?

    So what is the minimum time for fermentation to achieve decent results?
  4. onepiece

    Help with a knife decision.

    Also, Vic; I see.  I really can't imagine what it is like using a 270mm knife.  I don't even think my current board would be very accommadating of something like that. XD
  5. onepiece

    Help with a knife decision.

    Okay, read through that thread a good bit.  You did end up talking about the OOTB of both knives separately in that thread there.  You state that the Tojiro ships with a great edge, much like what many others have been saying.  The Fujiwara shipped with an edge you defined as "okay" and one...
  6. onepiece

    Help with a knife decision.

    Thank you for the very well thought out post, Lenny. I now see the Fujiwara is $83 for a 240mm, and I have to admit that makes it pretty tempting.  I'm unsure how I would handle a 9.5" knife,  but I'm quite comfortable with my current 8" and at times saw the use in a larger blade.  I don't...
  7. onepiece

    Help with a knife decision.

    My current knife is an 8".  The 7" was once again just one purchased to test drive a good knife that I just so happened to get cheaply. Also I'm unsure what a Chinese knife is exactly, so would you mind linking one? So out of the Richmond, Tojiro DP/Zen, and Fujiwara, what would be the best...
  8. onepiece

    Help with a knife decision.

    I'm not crazy for the handles on either, but since I've yet to hold them I can't quite judge by that.   The Shun DM0760 was that small knife.  I can find the overall height measurement for it though.   Any ideas?
  9. onepiece

    Help with a knife decision.

    Like I said, I knew 7" was going to be too short, but I didn't expect it to be that short in terms of blade height as well. I would say the max I could spend is $80 and that is counting any possible tax/shipping costs. It isn't as much as I can't afford/save for a more expensive knife, but it...
  10. onepiece

    Help with a knife decision.

    So I thought I'd pick up a Japanese knife about 8 months ago, and I was pretty much decided on a Tojiro $80 or so knife. Ended up putting the spare cash to an investment elsewhere and I'm finally prepping on actually purchasing a new knife, or at least I think I am. I ended up picking up a 7"...
  11. onepiece

    Apple Cider! Experience and advice?

    Mind linking/posting your recipe for Mead? In the various stores here I have never seen yeast to my recollection, so I reckon purchasing it online is the best option? I did enjoy the first batch of Apple Cider quite a bit. Probably has something to do with being something entirely new to me...
  12. onepiece

    Apple Cider! Experience and advice?

    So I've had some interest in brewing, and I recently did a batch of Apple Cider. Although a long process and a pain with cheesecloth, I'm going to do a second batch soon. I had some interest in how exactly one goes about producing hard cider.  My search didn't yield much info. From my...
  13. onepiece

    Cooking a Steak [No Grill]

    Cooked some of the meats before this reply came in, and sure enough a smoke alarm did go off. What is the general opinion on Grill pans?
  14. onepiece

    Cooking a Steak [No Grill]

    I'm getting there.  Heard so many bad things about cheaper boards that I didn't want to jump the gun on one.   Been using a larger plastic/composite/something board to hold me off for the time being.  At least it isn't glass.   I see the reasoning behind wood though now.  As the juices would...
  15. onepiece

    Potato Types and Uses

    Indeed.  I didn't mean I'd never try them for Mashed Potatoes, but rather it wasn't at the top of my list.  I only got a 5lb bag, which really isn't much. So try some of the more recommended usages on this bag and pick up another down the road for the lesser recommended. Since you mentioned...
  16. onepiece

    Cooking a Steak [No Grill]

    Thanks for the interesting post.  I've heard that a good cut of meat shouldn't get much more than the standard salt and pepper treatment, as the meat itself has the flavor and you are covering that.  So I'll keep that in mind and stick with Salt and Pepper for these.   Sadly I don't have a...
  17. onepiece

    Potato Types and Uses

    Wow!  I didn't think of that.  That would probably help give the golden color most people prefer in French Fries.   That is the next thing on the list for the Yukons.  Will soon be trying out the Reds for a few other things (not mashed of course).
  18. onepiece

    Cooking a Steak [No Grill]

    So a relative picked up some Rib-eyes and a few other cuts of meat for dinner tonight,  and I wondered what the best way to cook a steak is.  I know that "best" is probably subjective,  so bear with me. I'd prefer Cast Iron for this, but all I got at the moment is some Stainless and a Teflon...
  19. onepiece

    Potato Types and Uses

    Well I made some standard Mashed Potatoes yesterday using Yukon Gold/Yellow Potatoes instead of the usual Russet/Idaho potatoes. Turned out great, and I'll probably only use Yukons/Yellows for Mashed Potatoes.  The color and appearance alone is worth the switch.  
  20. onepiece

    Potato Types and Uses

    I see.  I reckoned both had distinctive qualities, but I was unsure what those were. To my recollection Yukon (yellow) were said to be better for mashed potatoes, is that only because they break apart more?
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