Recent content by vince20d

I'm simple when it comes to my bread knife. Got a Dexter Russell offset on Amazon for 20 to 30 dollars.

I had a wusthof knife for 3 weeks in a professional kitchen before I switched to Japanese. The Japanese is a better firmer steel, which gives me longer edge retention. I always order them sharpened and stay to the bevel that it came with. One I keep at a 50/50 the other a 70/30

You could always try a professional sharpener if you don't have the equipment to do it yourself

It depends on what kind of stock you want. Just like with protein stocks if you brown the bones first you will end up with a darker, richer stock. Also the longer you reduce the stock the more concentrated and richer the flavor becomes. You can use a tiny bit of salt at the beginning to sweat...

We use a vitamix in our kitchen to grind spices. This works good for large quantity. If there are other applications you can use it for it's a worthwhile investment.