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    ISO advice on fish and seafood knives

    1. What would you recommend for a good fileting knife? Is this a knife that is worth spending $70 on, or are some of the $40 alternatives acceptable? 2. Same question, only for a scaling knife. 3. I've seen a $5 clam/oyster shucker in a couple of different stores lately. I know half the battle...
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    My knives (on a magnetic strip)

    From R to L: Henckels Twin Four Star II 7" Santoku. My first real knife. Gets precious little use lately, but very adept for handling tomatoes and disassembling heads of lettuce. Sabatier Four Star Elephant 9" Chef's, 6" Chef's, and 4" Paring. These were my father's knives (he's somewhere on...
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    Hello from Wichita

    The forum suggests I say hello here first, so hello. I'm a 27-year old, born and raised in Wichita, KS. Please don't hold that against me. I've been cooking since I was a teenager. I finally got around to getting some decent equipment in the past year or so and I'm attempting to supplement these...
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