Bear’s Kitchen: a T&T foodie thread

[Metasynth]

A very good inexpensive Japanese line is Tojiro.
The other line I use is Mercer. Also inexpensive.
These were both recommended to me by my knife sharpener and he was spot on.

Tojiro Knives

Shop for Tojiro Knives at Cutlery and More. Direct from Japan, we stock a wide selection of Tojiro DP VG10, their SG2/R2 and hammered series knives. We also offer some exclusive Tojiro knife sets and have low prices on items like the Tojiro DP Gyuto and the popular Tojiro bread knife.

www.cutleryandmore.com

You can also get them on Amazon, or if you have a local cutlery place they'll have them too.
A Nakiri is the best veggie chopping knife out there.

My beginner knife set was a Mercer set. They were good for a couple years of commercial use

 

[cannabineer]

That is why the pros cut thin crust into squares.

Pros where? I grew up in pretty devout sector country.

 

[cannabineer]

Looking at getting some Japanese chef knives. Right now Enso are top of the list since most others seem to be Chinese knock offs. I like the hammered Damascus steel look and functionality. Anybody have other suggestions? Looking at the 100-200$ range for each so I can slowly build a set over time, also gives the gf something to get me since gift shopping is so hard.
View attachment 5060275

Absolutely positively before you commit, talk to me. After 15 years I am getting a sense of the J-knife scene.
I think you are spot on. But there are scam brands, and I do don’t want you falling for one!
My favorite vendor is Chefknives2go. Spend some time on the site. If you need something fast, I’ll get you my #

 

[Metasynth]

@420God My Shun blades…warning, this may be one of the scam brands that @cannabineer is warning you about, but they’ve been solid for me


6 inch Shun classic




And the 8 inch Ken Onion series chefs





The extra groove where the blade meets the handle is for “choking up” on your blade. It helps avoid carpal tunnel when you use your knives for hours daily in a commercial kitchen. It also helps with fine blade control, much more dexterity than just holding the handle directly, because you’re holding the actual blade

You can choke up on any chefs knife, but the spine usually digs into your pointer finger, giving you a gnarled callus and occasional blisters under the callus.

 

[cannabineer]

@420God My Shun blades…warning, this may be one of the scam brands that @cannabineer is warning you about, but they’ve been solid for me


6 inch Shun classic

View attachment 5060484
View attachment 5060485

And the 8 inch Ken Onion series chefs

View attachment 5060486

View attachment 5060487

The extra groove where the blade meets the handle is for “choking up” on your blade. It helps avoid carpal tunnel when you use your knives for hours daily in a commercial kitchen. It also helps with fine blade control, much more dexterity than just holding the handle directly, because you’re holding the actual blade

You can choke up on any chefs knife, but the spine usually digs into your pointer finger, giving you a gnarled callus and occasional blisters under the callus.

View attachment 5060488

Shun is solid. I’m just saying there is a level beyond VG-10.

 

[drsaltzman]

My beginner knife set was a Mercer set. They were good for a couple years of commercial use

View attachment 5060475View attachment 5060476View attachment 5060478

I still use their bread knife.
And I believe we have a chef knife.
The Santokus and Nakiri are Tojiro and all I use anymore.

Sweet Shuns.
Nice!

 

[cannabineer]

I still use their bread knife.
And I believe we have a chef knife.
The Santokus and Nakiri are Tojiro and all I use anymore.

Sweet Shuns.
Nice!

I wager their bread knife is music.

 

[Metasynth]

I wager their bread knife is music.

It’s aight



Just be aware of where your “German” steel is coming from…

 

[drsaltzman]

How large are your hands? I find my knuckles hit the cutting board with some Japanese chef knives because there is no room for my meat hook hands to hold. The older I get the worse the problem.. My old Henckel still fits.

I have a Mercer serrated knife that is awesome and cheap.

The Mercer serrated is a very good knife.
I think I’ve sharpened it once in two years of home use.

 

[cannabineer]

It’s aight

View attachment 5060492View attachment 5060495

Just be aware of where your “German” steel is coming from…

View attachment 5060498

wet smooch

 

[raratt]

My steak knives cut steak, win.

 

[cannabineer]

It’s aight

View attachment 5060492View attachment 5060495

Just be aware of where your “German” steel is coming from…

View attachment 5060498

Oh and my “Henckels” bread knife was hergestellt in China the rats

 

[cannabineer]

My steak knives cut steak, win.

I have recently witnessed steaks wage a rebellion against imported mild-steel cutlery. But they said Verdammt to a long-range oh my.

 

[drsaltzman]

I wager their bread knife is music.

For the $ can’t beat it.
I should get a vig for all these plugs.

 

[cannabineer]

For the $ can’t beat it.
I should get a vig for all these plugs.

Vig is so mid ‘Lannic

 

[drsaltzman]

These days I just toss, dress and bake.
I leave all the cutting to my prep crew.

 

[cannabineer]

These days I just toss, dress and bake.
I leave all the cutting to my prep crew.

1) masturbate
2) select and don clothes
3) consume sufficient weed

Did I miss anything?

 

[Metasynth]

These days I just toss, dress and bake.
I leave all the cutting to my prep crew.

I plan the menu, source ingredients, do my prep, cook, serve and bus tables…but I don’t do fucking dishes!!!


Edit: Who are we kidding, I clean as I go, and I do dishes too…lol

 

[raratt]

1) masturbate

 

[cannabineer]

I plan the menu, source ingredients, do my prep, cook, serve and bus tables…but I don’t do fucking dishes!!!


Edit: Who are we kidding, I clean as I go, and I do dishes too…lol

Oh
the
porn
tential