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OK, let me dig out where I got the numbers. I'll get back to you.

Shel, this is Opinel. I'm not seeing any part numbers on the knives. P.S. I started this investigation because you wrote about Knife 112.

My go-to flatbread is one that uses yogurt and it’s from Andy Baraghani’s book, The Cook You Want To Be. It’s called Fluffy (and Crispy) Flatbread. It does not meet your need for using a bread machine. The recipe is available online at this link, though they look nothing like the photo shown there. Mine look more like this: 3 things: I almost always need to add an extra tablespoon or two of flour. I give the dough balls a 15-30 min rest before rolling out. And I get the pan ready and slap the breads into the pan as soon as I roll it out instead of rolling them all out and arranging on oiled sheet pans. By the time the first one is ready, I’ve got the next ready to go.

Three questions in order to be able to help you: 1) Do you have to employ your bread machine (and whatever cycles it has) or are you willing to use other methods of kneading ? 2) What cooking method are you envisioning - skillet, oven, grill ..? 3) What will you do with said flatbread ? Make wraps, top with things like an open sandwich, mop up saucy dishes ..?

I'm looking for a not-for-purists, simple flat bread using flour, boiling water, and salt, using the dough cycle of a bread machine. Is there such a thing? Similar recipes called for minimal yeast or baking powder. Some added melted butter. What works? I found a recipe called Chinese bao bing that used only flour, boiling water, and salt, and needed 10 minutes of hand kneading. I'm also interested in a simple flat bread that uses Greek yogurt. The recipes I have found call for differing amounts of yogurt (1/2 cup to 2 cups flour, one cup to 1 cup flour, and 1 cup to two cups flour). What works? Also, would a tortilla press work to form the individual flat breads? Thanks for suggestions. lkm from Indiana

Today’s breakfast was the Taken 2 from A Super Upsetting Cookbook About Sandwiches which uses 3 sub recipes: broccoli falafel, cucumber muchim and onion purée (onions cooked down slowly and gently, without browning, then blitzed to a silky spread) plus fresh tomato slices. They all get assembled in a hot dog bun. Yes, these ingredients might be more at home in a pita, but the hot dog bun is pretty genius for distributing the ingredients so you get some of everything in each bite.

Perhaps this will help? https://duckduckgo.com/?t=h_&q=opinel+knives&ia=web Brings up many options ... don't know if I'm being very helpful

Kimchi burger with gochujang.

Winnipeg and Sudbury are the closest according to Mr. Google. They are both 7 + hours away from Thunder Bay. Too bad new de minimis rules are now in effect or some Canadian might have been willing to buy one and send it to you.

@Shel_B, I meant to find or look at them on the website (I didn't find any numbers at all).

Like this?

How do you like the Gesshins? I'm interested in those. The shop is mysterious about the steel used for the stainless versions, but I'm inclined to trust them.

1. Do you ever sharpen a vegetable peeler? The peeler remains sharp because the blade never touch anything else except food. They get dull. I don't sharpen them because I don't know how. And the best ones I've ever used (Kuhn Rikon Y-peelers) are so cheap I just get a new 3-pack once a year or so. 2. Sushi chefs have razer sharp knives because they use good knife skills. If you watch carefully, the main part of the bade never touch the cutting board when they cut. That's why they can have such sharp knives. They're sharp in the first place because they're single-bevel blades with a very acute bevel angle; they're made with fine-grained steel (almost always low-alloy, high-purity carbon steel that has superior edge stability at high hardness), and the chefs themselves are excellent sharpeners who sharpen the knives after every shift. 3. Steel is one of the cheapest metals. Stainless steel is also cheap. There are many kinds of carbon steels and stainless steels, and some of the best knife steels are very expensive. A blank made of some steels costs more than what many people are willing to pay for a finished knife. 5. Any metal can be make razer sharp. It's meaningless to judge a knife when you have a new razer Sharpe knife . Most metals cannot be made razor-sharp. Most knife steels can't be made razor sharp. If you're speaking literally, a razor needs an a tip radius that's close to the minimum possible for a very fine-grained steel. Otherwise it will give a rough and uncomfortable shave. If you're using "razor-sharp" colloquially, to just mean "pretty damn sharp," then sure, you can get most steels pretty damn sharp. But if you look at both edge geometry and edge fineness in appraising sharpness (which you should; they're both important) then steels are very unequal in their ability to form a usable sharp edge, and to sustain it through use without chipping or rolling. They're also very unequal in how easy they are to sharpen. 6. A $1,000 knife can be permanently destroyed in a few seconds if not sharpened carefully by knife sharpeners. Maybe. If you do something dumb while cutting or sharpening, you're more likely to just create a big tedious repair job for yourself. Or for someone expensive.

Shel, how does one display the model number (i.e. 112) ?

I'll do that. I can tell you that there was lots of room including between the top of the chicken and the roof of the oven. No parts were in danger of being singed.

Granton Knives , Sheffield , England . Thin , very high quality steel . hold edge . w the EdgePro , you can shave w these knives . https://grantonknives.co.uk/ get their catalogue . I have many others . not that expensive considering the craftsmanship and steel. all have Red Handles . very nice.

@Kerry Beal, I don't think there's a Costco in Thunder Bay. Do you know what would be nearest to @Smithy?

Me too!

Costco Canada has them for $329.99 plus tax.

I do not need to be enabled. I do not need to replace my CSO-300 (although I need to clean it to regain the steam function). Still. ...How could I find out whether I could buy one in Thunder Bay, the nearest Canadian city, and how much it would cost? Who's carrying these things, north of the border?

Town Cutler scalpel, Messermeister NSF Vic-like paring knife, Paraplui A Le’Epreuve Perfect Parer carbon, Kom Kom Thai fruit carving knives, 2 Gesshin pointy bois, 95mm Saji R2 Ironwood, Misono UX10 120mm petty, Yamashin 105mm tall petty in White no 1. I don’t know where my Wusthof has gotten off to, but I think I’ll be okay for now.

I am somewhat embarrassed to admit that mine is still in the box. But the old one is still working, so no real need to switch right away. 🙂

@ElsieD the next time you bake // tutbo roast a chicken , would you take a pick of the chicken in the oven ? how big a chicken ? how much room to spare ?

I used turbo roast for the first time the other day to roast a chicken. The recommended time in the user manual was 40 minutes. I had a bigger chicken so roasted for 45. It was slightly overdone, next time I would check it after 35 minutes. Sure does do the job quickly and well. I love the thing.

That rainbow! The sunset! Wow! Sorry dinner was such a disappointment. Looking forward to seeing you use the honeys from the farmer’s market.