Recent content by DrThunder88

Bump. I tried a little experiment based on a few AB recipes I could barely remember. I started by quartering two romaine hearts lengthwise and placing the ribs on a broiler tray, cut side up. I sprinkled each with a little bit of kosher salt. Next, I mixed a teaspoon of bacon drippings with...

Good choice. I doubt you will be disappointed!

Are they the Calphalon Katana-series knives? I've seen a few of those laying around my local TJX stores. The VG-1 is reputed to be a pretty good steel. Not as good as VG-10, but it's supposed to have a fairly high carbon content.

It is indeed!

I've been happy with this santoku.

I meant the traditional bolsters. I agree the differences in blade profiles are pretty well-documented.

How big is your best cutting board? Alton Brown has a good rule of thumb: Measure your favorite board diagonally and subtract four inches (I'd say subtract two, but I'm not Alton Brown). The difference is your knife's ideal overall length. If you don't have room on your counter top for a...

Interesting. I didn't know that was a tradition!

I've never heard "shallots" and "scallions" used interchangeably. Interesting.

Granted, but today you found out you should have had eye surgery in the past. I wish this snow would let up.

I thought the difference between French and German knives was the blade profile where the former is narrower and more angular and the latter broader, thicker, and with a more pronounced belly.

That's why they call it a "French knife"? Are the French two inches wide and susceptible to damaging their knuckles when they mistake their cutting board for a punching bag? Also, that guy must be huge. He makes a 10-inch knife look like an 8-inch knife that he only claims is a 10-inch knife...

Good eye! I hadn't noticed that.

Speaking of YouTube "experts," Penn Says: you're a big enough star... The first 20 second of that link are the relevant part. The rest is a bit of a rant you may want to ignore!

Now now, let's not stereotype. I'm sure there are plenty of Goose-steppers who don't speak German. ;) The knife actually looks like a narrow santoku. Most nessmuks I've seen are stout bushcraft knives, like the nessmuks in the "outdoor knives" section. So, while they are pretty good at...