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I agree that it'd be best to hold the knife first, but I'm resigned to the fact that unless I go a mainstream knife (eg: Shun), I wont get the opportunity. I've bought overseas knives before, and havent had an issue with my (somewhat) educated guesses. Any suggestions on where else I could...

Hi Everyone, I'm in the market for a Nakiri knife, and I was hoping some of the helpful people here could make a recommendation (or two). I already have a decent collection of knives, so I'm not trying to fill a need. This is definitely a want. A second opinion from people who share my...

Hi All, I'm attempting to make a white chocolate fondant (lava cake) for my girl for valentine's. Being a prepared cook, I try to do untested recipes in advance. Ive had a few troubles with this one, so Ive tried it a few times now! I'm wondering if anyone has experience with fondants and...

Hi Everyone, I have a question which I hope the broader (and international) community can help me with... I'm from Australia, and recently met a close friend's new female partner. Over lunch, she complained that compared to back home, she cant find a good steak here. I find this quite...

Hi all, Thanks for the replies. I'm really interested in the performance of copper compared to other frypans. For example, in stainless, I currently use: Like the Scanpan Fusion 5 Frypan, 26cm? Love Everten! Award winning service, lowest prices and super fast delivery Australia wide Would a...

Hi all... The pan is a de Buyer carbon steel pan. -Andrew

Hi All, Ive enjoyed the use of my pan, but I wonder if in my learning curve, have I killed the pan? Is there a way to bring this pan back to usefulness? http://img41.imageshack.us/img41/9236/photo1wf.jpg Thanks, Andrew

Hi All, Ive been fascinated by the copper cookware you see, but Ive never had any experience with it. Ive asked around with people I know who are avid cooks, and no-one seems to have any experience with copper. I understand there's some history and prestige to cooking with copper - but is...

Hi... When I seasoned the pan, I ensured it had a full coat on the base with vegetable oil. Could it be that I had the heat on my electric cook-top on high, so it created a hot-spot in the middle? Do I need to scrub back the pan? Or just put 1cm of oil in and heat it up? Thanks!

Hi Binny, Thanks for the feedback. I was a little concerned that there's just this black spot in the middle - I would've thought it would season more evenly (or, I could season it more evenly). Ive since taken a better quality photo: http://img51.imageshack.us/img51/1281/img59752small.jpg...

Hi All, I recently bought a de Buyer carbone plus steel pan. This is my first pan that requires seasoning. Ive followed the instructions and cooked a few things in it. Its developed a black circle in the middle of the pan. Is this part of seasoning? Or is this something which should be...

Hi All, Some time ago, I bought a Scanpan stainless frypan. Its been great. However, one day I cooked a chicken tikki marsala, and its never been the same since. During the cooking, it developed a brown look, primarily around the edges of the cooking surface. It can be seen in the attached...

Hi Sheri, I'm an avid home cook, and I also own a 10 inch Shun knife. I'm by no means a big guy either. I really like my Shun. It did take some getting used to, but for me, it was worth it. There are still tasks that I return to my 8 inch knives (I find the smaller blade to be quicker on...

Thank you all for your responses to this thread. I'll be at a decision point in the next month or so. If anyone else has any virtues of French Ovens to put forward, I would appreciate it.... Thanks!

Hi All, Thanks for all the replies! There's a bit of good info for me to think over. One thing I need to be clear on is: The value proposition to me is not in the cost - for me function and storage are my primary considerations. As to why LC? If I find its something that can help expand my...

Hi All, I'm seriously considering getting a Le Creuset French Oven (which by my reading is a Dutch oven, by a French producer). Being reasonably expensive, I'm slightly apprehensive. I currently own an Emile Henry tagine, and a Sunbeam electric frypan. Both are quite large and can be used...

Hi All, In a cookbook I recently purchased, there's a simple recipe for poached chicken which is something Ive never tried. It seems simple enough, but I have a question around the pot used. In the recipe, it says you should use a pot which fits the chicken "comfortably". I'm not entirely...

Thanks for the advice guys. I'll stick to my chefs knives for now.

Hi All, I have a fairly simple question, and I'm hoping some of the more experienced members here can help shed some light. In a nutshell; Why would someone buy a butchers knife? There's a butcher near me that allows me to economically buy large sections of beef, and from that cut my own...

Hi All, After everyone's advice, I picked up the Shun 10 inch chefs knife. Now that Ive had it for a number of weeks, I can give my impression/feedback. In my opinion, the higher price point of the Shun over the Furi is well justified. The Shun is a really nice knife to use. The comments...

Hi Guys, So Ive scoured Sydney and (eventually) found a retailer who carries the Shun Elite knife. I took a trip out there today to handle it. Sadly, I was underwhelmed. The most significant issue, which scratches it from my list, is the way the blade connects to the handle. The steel there...

Hi all, Lunch today for me was: Home made ravioli, filled with potato & mint (made myself, including pasta), with a roasted garlic/tomato sauce. -Andrew

Thanks for the warm welcome all! :-) -Andrew

A picture says a thousand words.... Above are my two furis. The top one came with the knife block, and is my least favoured. The bottom is my preferred knife. The main differences in the blade are the curve near the tip, and the curve mid-way through the belly. I much prefer the second...

Hi Guys, Thanks for the feedback so far... justplainbill: Not a fan of the style of blade. A friend has a cheaper one, and while it may be great for vegetables, I'm after a general purpose chefs knife. Rob Babcock: I'm not familiar with the differences in curve on the French/German knives...