EdS

Just a clarification that my curved sauteuse evasée is a Falk and the flat-sided sauteuse evasée is an older Mauviel. The Falk design of the latter may be different. Also, I notice that the Falk has a pouring lip while my Mauviel does not.

A whisk or wooden spoon will conform better to the curve at the bottom of a curved sauteuse evasée than the sharp angle where the sides and bottom meet on a fait tout. I have one of each in about the same size and prefer the curved sauteuse evasée for this reason. Given similar height and diameter specifications, I'd go for the curved sauteuse evasée over the fait tout.

Cutting fish for sushi is a slicing rather than push cutting task. You place the heel on the object you're cutting and mostly let the weight of the knife do the work as you draw the knive towards you, most preferably in one pass. That's why those yanagi-ba are so long.

I'm afraid to grind a more acute bevel on my Western knives because I fear the steel would not be hard enough to maintain a practical edge for a useful duration of time. I've read informed opinion against doing this due to the relative softness of the steel but I haven't actually tried doing it myself. Messermeister offers knives with the more acute bevel so there are Western manufacturers doing this but I believe they are also using some sort of harder steel. I do agree with you about how one knife isn't definitively better than another because not everyone is in agreement on what factors make the best knife. I share the same opinion with you about having a heavier knife help do the work but could also see how someone like maybe a prep cook would disagree strongly because of some fatigue factor that I have not experienced. I think what I react to most positively with these Japanese knives is that they are sharper, or capable of being sharper if one sharpens them properly, than a typical factory Western knife, due to the higher grade steel. The other touted advantages like lighter weight don't mean much to me. What I'd really like to see is companies with large distribution like Henckels and Wüsthof move towards using these newer steels in their knives. Maybe make them a little thinner than the existing models because the steel can handle it but maybe not go so far as to make them not fully interchangable. Get rid of that full bolster as well. Offer them in the wide variety of patterns that already exist in present lineups, including wide chef's models. I think most people would be happy with these and those who prefer the Japanese design aesthetic can go after the Japanese knives.

Perhaps it's heresy but I still recall fondly the Fried Oyster Po-boy I had over 10 years ago in N'awlins.

As an engineer (software), I expected this site to reek more of an engineer. I am disappointed. Want to see engineers and other geeks talking about cooking? These threads have a different feel than say those on eGullet. The Thermochemical Joy of Cooking (Slashdot) Alton Brown Answers, At Last (Slashdot)

Free sushi.

SWISS_CHEF, my cold pro-Japanese rant aside, my heart goes to knives like yours. Those are beautiful.

I like my Shun better than my Globals. The Shun noticeably holds an edge better as it should with the steel it uses.

I'd say the jury is still out on this one. After all, everyone was saying the same thing about Chinese cleavers when they were in vogue a while back, and they are hardly ever seen these days. I don't dispute the fact that Japanese knives are very good, and even the best solution for certain tasks. But I also believe that the Western style hasn't been such a success for no reason. ... ← As you know, a Chinese cleaver and a western chef's knife differ substantially in design. As a result, the knife technique is not the same. There is a retraining issue. I don't think there's much functional reason for someone to switch from one design to the other, all things being equal, unless one has a personal preference. I recently switched simply because I like working in the way one does with a cleaver and that includes precision cuts and other delicate work. I think it would be an uphill battle for a knife manufacturer to try to convince Americans to switch to a Chinese cleaver just as it would be to get Chinese to switch to a chef's knife. Six of one, half a dozen of the other, as they say. I also know you better than to suggest that the popular choice is the correct one merely because it's the popular one. I like being a freak with a copper pan or two and I blame you. On the other hand, the argument for choosing a Japanese knife over a typical western knife is compelling. There isn't a retraining issue, assuming one goes with a gyuto which looks a whole lot like a chef's knife. The cutting edge is sharper, usually at about a 15 degree bevel angle rather than the typical 20-ish for a western knife. Putting aside theory and cutting rope and the other things knife collectors like to go on about and simply taking knives to actual food, there's a clear performance difference in favor of the Japanese knives. That is, assuming you prefer a sharper knife. My western knives include Wüsthof, Henckels, and old E. Dehilliren carbon steel. My Japanese knives are Global and Shun. The latter are middle or even low end by Japanese standards yet the comparative improvement in cutting ability over my western knives is noticeable. These Japanese knives simply cut better in my experience, whether I'm slicing or chopping, due to the additional sharpness. The higher grade of steel used by the Japanese mitigates the durability problem one might have with sharpening to a more acute 15 degree bevel angle. Practically speaking, I think one might need to be more careful with cutting chicken bones but in exchange one receives an improvement in cutting nearly everything else. Now, I don't know if it'd be worth it for most people already owning a western knife to go out and buy a Japanese replacement. But I think it would be crazy for anyone in the market for a new knife or looking for a performance improvement over their existing knives not to serously consider a Japanese knife. I wish there were more Japanese knives easily available for people to try out at their local stores. The Global has a handle that some people find slippery or uncomfortable and some people don't like the look. The Shuns also have an unusual handle and the Japanese ink pattern turns some people off. There are plenty of other choices at various price points but most people have to take a chance and order them through the mail.

You can pick up a cheap heavy Chinese cleaver that you can chop up chicken bones all day with for around $10.

I tried this. It didn't work. I felt like an idiot for trying it.

... ohh Guiness! Love that! Did you have them from a bottle or the real thing from draught? With that lovely thick creamy layer on top? ... ← Guinness on tap. Proper pulls. I haven't eaten anything yet today and I think I can still taste the flavor in my mouth so I think Guinness counts as my entry for today as well.

An alternative is a good instant thermometer. I have a ThermoWorks Thermapen. This one is pricey but has some advantages over other products.

While I cannot substantiate it, my theory is that some people are dunking the probe, cable and all, into liquid and leaving it there and that these probes are being shorted out. I've been careful to only let the probe itself sit in liquid and not the cable which appears to be vulnerable.

Liquid bread a.k.a one of the four Guinesses that are still influencing me as I type on this Saturday night. If that doesn't count, I'd say a simple bowl of Japanese rice I made this afternoon. No condiments. Simplicity is bliss, sometimes.

I have that Pyrex thermometer. I've probably used it a few dozen times, mostly with roasts and stockmaking. It's held up fine. I don't use it much anymore. As I've gained experience, I don't use the thermometer as much as I used to.

The Japanese use of mayonnaise and ketchup is pure genius, no doubt.

Here is an article describing the history of Chez TJ. I was last there over 12 years ago so I have little to contribute. I went with a date. The location was a converted house in downtown Mountain View. My date and I were offered our own dining room down a hall for the evening and we accepted. Very romantic. The menu was prix fixe. I don't recall much about what exactly we ate but I do remember thinking that the food and service were both the best I had in my life up to that time. Sadly, reading the article above, it looks like the chef passed away a little after that time.

I love fish and I have to say that as long as its fresh and well-prepared, I like everything. For sushi, I tend to go for toro (fatty tuna) or saba (mackerel).

I've been using Hakusan mirin, made in Napa of all places. They make decent sake too. I've done the rounds of the Japanese markets here and all I see from Japan is the crappy cornsyrup stuff. The Hakusan mirin goes for about $7 around here. It's the real thing but I don't know how it compares to a good hon-mirin from Japan. Maybe I should try to get some better stuff by mail-order.

FYI, slkinsey brought up a George Tichbourne knife a while back that might be along the lines of something you might like. I don't know if you are necessarily looking for something Japanese. Edited: I'm setting a new record for typos today.

I tried using that Global deba of mine as a chef's knife tonight to get through some vegetables. Nah, it's just awkward. The profile isn't right for that purpose. I take back what I said about considering a deba.

Perky and armed with a santoku?

fauxtarga, I'm curious what led you to thinking about using a deba as a primary knife. I have an issue with the gyutos in that they are based on a Western pattern that in my eyes is more similar to a French chef's knife. I have an old E. Dehillerin 10-in. carbon steel chef's knife and the thing that moved me to the Wüsthof was that it had a more pronounced belly which I feel is a good thing in a Western chef's knife. I even compared the normal and wide models and went with the wide so I'd have even more width and belly to the blade. I handled a high-end $1200 Hattori at my local knife shop a few weeks ago along with the more common gyutos which I even had the opportunity to use. The thin blade was great--I'm all for that--but I disliked the blade pattern. I wonder if you feel the same way and are thus looking at the deba? No offense to anyone out there, by the way. Knife choice is very personal! Perhaps it'd be cool to have a custom Watanabe gyuto made in a modified pattern?