Octaveman

Now THIS is something to consider. Sure the other stuff linked were nice but $110 for one 3 piece setting? LOL. Thanks for posting Andie.

I agree David. a fairly short time ago I was looking for that big steakhouse kind of steak knives that would be befitting a 2-3 lb. ribeye or similar and looked and looked but found nothing. Someone suggested getting a particular knife (ironically a boning knife) while not typically used for the purpose of manhandling a steak the design REALLY appealed to me. So I happened to have extra money burning a hole in my pocket so I splurged an 4 of these. Beefy, heavy, manly.

Sometimes when I eat out I get these little folded crackers that have words of wisdom inside them. If I get lucky, it will have my 5 lucky numbers on the back. Very thoughtful parting gift IMHO.

pretty much all the ideas I had were already put out here but one of my all-time fav pastrami sandwiches served at a local Jewish deli (D.Z. Akins) is a Pastrami Rueben...toasted rye, sour kraut & cheese.

I guess I'm in the minority because I think they're disgusting. I had my first one the last time they came out in my area and I tossed it after two bites. Good gawd it was aweful.

I do have a Falk pan that I could possibly trade. Peter signed it himself.

Simply sounds like to me that they just didn't use very many peppercorns in the dish. Lip numbing affect aside the use of a lot of them would most definitely come through in flavor and it doesn't take a lot of them get your face numb. I've cooked with them plenty of times and it sure never took a lot to overwhelm a dish. I've also found that toasting and grinding them gets better coverage and higher intensity of the peppercorn flavor and that telltale mouth numbing affect.

I'd like Anthony Bourdains Les Halles cookbook. A couple more clay cooking pots/pans like Emile Henry or La Chamba. A few more Falk copper pans to augment the ones I have. Can't think of anything else I'd need really.

If this has been posted before I apologize but I refuse to go through 506 posts to find out. TJ's Garlic Naan is the BOMB.

Congrats on the purchase. He makes great knives. Takeda's knives are deceivingly acute. To say a hand made knife has bevel angles of 7* per side will likely not be accurate with every knife he makes. The picture below is a quick and dirty method to finding the original bevel angle. Move the blade back and forth and watch the water come out from underneath the edge. The moment the water is pushed out, that's the angle you need to sharpen if you want to keep the same angles. To keep that shallow angle steady you will need to go slow and let the stone do the work. One hand on the handle/spine moving the blade up/down the stone and your index and middle fingers of the other hand on the bevel right at the edge to keep the bevel steady as you move it. After a while through muscle memory you will sharpen without worry of steadiness as you will "feel" the bevel quite easily. Also, the link below while in Japanese gives you a general idea through pictures of movement and hand position. http://www.watanabeblade.com/hotyo/sharp5.htm

They look real nice but $200 for the large one is kind of ridiculous when you consider that this was "extra" material. Too bad. I was ready to buy one until they told me how much. Going with the standard 14x16x1/2 one.

They are a fast food burger place that IMHO serves a better than average selection of food. I personally think their chicken egg rolls are delicious. They often add new food to their menu to keep things interesting which is pretty much the opposite of McD's. I can't say what they'll have on the menu in your area because they do have regional differences but the core foods are probably the same. If they have some sort of a steak sandwich it's pretty good. It's a fast food joint. All over the place here in San Diego.

Okay, I went to their website, read the reviews, watched the video's and bought it. So far in just playing around it seems like this could easily be the coolest thing in my kitchen. Can't wait to try it out on pizza rather than a wet towel.

This is pretty much what you will find with 95% of the gyuto's out there. Check out the following links to online knife shops that are regularly used by knife nuts. Japanesechefsknife.com Seito Trading Tadatsuna Knife Merchant Aframes Tokyo

I forgot to add that Watanabe's carbon is WAY more reactive than most. I had a carbon honyaki that didn't form a patina in three weeks of use. It was weird. I thought they gave me the wrong knife. Blue super takes longer to form a patina than the others. I have used White #1, #2, Blue #2, Blue Super but I can't make any comparison of food reaction as most these knives were used several years ago. The knife forums Paul linked could get you more answers on this.