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Discussion in 'New User Introductions' started by shendao, Jan 20, 2010.
I'm new here, would like to wish everyone a Happy New Year.
Greetings, Shendao, and welcome to Chef Talk. Happy New Year to you, too.
What are your culinary interests? Are there local recipes or ingredients you enjoy using? Is there something you'd like to learn to cook?
Have a look around and enjoy the site. You are welcome to browse all forums, but we home cooks must consider the professionals' forums as "read only".
Enjoy the site and the community!
Thanks for the warm Welcome.
Being lurking for awhile in this forum so decided to sign up as I find this forum a good place to pick up some good informations from all the good folks here, whether "home cooks" or "Pros".
I'm more of a home cook and my skills are limited. I was actually searching for the Brands and Types of Japanese knives that most cookings enthuaists use.
Just bought a 20cm (8.0") Damascus Kasumi Gyuto VG-10 high carbon stainless steel HRC 59-60 for about $155.00 and found it to be super sharp OOTB. It is so much sharper than the Zwilling that I have. Cuts very smoothly too.
Cool--- you'll be a regular in the knives sub-forum within the Cooking Equipment forum.