None of them. I don't like the belly on the chefs. I don't like the added weight they put on their handles. I don't like the steel. If stainless was my thing I still like other knives that are cheaper
20% off sale right now
This is a knife I fixed recently, one of the most pronounced cases of this I've seen. Kikuichi after years of pro kitchen use. Too much honing not enough sharpening. You can see the profile has a curve going the wrong way so the middle part didn't make board contact.
I fixed it but that...
Takeda makes some great knives. Try a baking soda slurry rub down. Also 3M 3000 grit wet dry automotive sandpaper to take off some rust as it shows up. For forcing a patina cutting a bunch of meat is good.
Other maintenance tips
-I would stay away from honing steels. It's not necessary and you...
Mushroom barley. The normal stuff - browned some mushrooms, caramelized onions, chicken stock, barley. The fun stuff - kitchen bouquet for color, miso for extra umami, goat cheese for creaminess
And final soup of the year- 1 hour pho bowl. Like 1 hour photo get it?!
I'm not slacking on making soups, just on posting. This is a double entry from the last week and a half
1) I made some congee. It's my chicken soup for when I'm sick although I'm not sick now it was really cold. Rice, lots of stock, some chicken thighs marinaded in sesame, soy, pepper...
I made bun bo hue in the instant pot. It's a good idea because shank is a pretty tough cut. It's a beef noodle soup. It's a thicker rice noodle but round not flat like pho. Sometimes I like udon in this. Theres bones, shank, a lot of lemongrass, onion, chili, shrimp paste, fish sauce, annato...
@CatManDoo88 have you looked into american vintage knives? I got this $30 project knife to rehandle on ebay. The handle is fine actually but I want to bling it out with burlwood and mosaic pins. No maker mark but it is thinner than forgecraft and the steel is harder. THIN, carbon, no bolster...
Wowww that was a wild ride reading through these. This was very close with 3 almost winners. The winner embraced the challenge and had a lot of quality entries I want to eat. Pot pie yasssss. Congratulations to @mike9
2nd places - @harpua and @teamfat
Did you know you don't need Thanksgiving to cook and eat a tray of stuffing by yourself?
-martins potato bread (less sodium than normal stuffing)
-unsalted chicken stock
and the salty parts
-oysters and the oyster liquor of course
Baked beans are common to cowboys and Boston..
Soaked them beans overnight in kombu. Cooked up some onions and bacon end cubes I couldn't slice. Smoked sausage on the same grill, bbq sauce, a little bit of my tomato sauce, chicken stock, brown sugar ( prefer molasses but i'm not going shopping...