Recent content by lewismalpas

Hi DC, My father in law has asked me for some recommendations regarding kitchen knives as he has recently taken up cooking as knows I have a small set of Wüsthof Classics which I use daily and enjoy. He seems pretty set on Sebatier knives which might be a good fit as he is accustomed to German...

Thanks CLOTN, really appreciate the in-depth reply, ill take a look at how to back-steel when I get a little more experienced with using a steel. Glad to hear I won't do any major damage if I am careful, before posting this thread I was a little put off buying a steel altogether based on what...

Hi guys, Thanks for all of your informative replies, I've been researching ceramic steels and the fine (1200 grit) Idahone ceramic steel seems to be getting a lot of good reviews, would this be suitable for my Wusthofs? Alternatively the Mac ceramic black honing rod seems to be getting a lot...

Sadly as a UK resident I don't have any memories of people delivering food apart from the ice cream van that came around on the very rare sunny days. Thanks everyone, I'll take a look at smooth / ceramic steels and ill let you know how I get on...

Thanks for your help everyone, I will pickup a steel to hone the edge and then buy the Lansky system in 2/3 months as by that point I would of have the knives for 6 months. Would someone such as myself be okay using a steel without damaging the knives? When I have watched tutorials it looks...

Also, which Lansky system would be the best for me? I've just looked at the website and there are quite a few systems? Thanks!

Thanks for all of your replies, very reassuring to know you guys recommend the Lansky system, i'll have to invest and see how I get on. My mum has a really dull set of Sebatier knives so ill practice on those before I sharpen my own. Also really great to know I only need to sharpen 1-2 times a...

Hi Everyone, I recently brought two Wusthof Classic knives (6" Chef & Paring) as my first forray into better kitchen equipment. Over the past three months they have been really nice to use which is hardly suprising considering the knives I used to use. I recently went into a cookery shop to...

Hey everyone, Thanks for all the recomendations, I will do some research and will invest in one or two to get me started! Thanks!

Hi DC, After the amazing recommendations I recieved in my last thread I thought I would try my luck again and start another thread. As I am relatively new to cooking I often follow recipes which aid me in the kitchen - whilst this is great I don't feel I am actually learning about food and the...

Thanks for the advice everyone, I've been reading up on non-stick vs uncoated stainless steel so I let you know which pans I decide to invest in.

Thanks for the warm welcoming everyone, I really appreciate your time and effort. In terms of tri-ply stainless which brands would you recommend which meet my criteria? Would you also recommend looking at stainless with a non-stick surface or is it better to regular/uncoated SS? In terms of...

Hey everyone, Been reading DC for a while now so thought it was time I stepped out of the shadows and joined the community. I have been reading up on cookware as I am looking to invest in a few pieces of good cookware for everyday cooking which will stay with me for a few years whilst I...