john-k

With foreign made products, you have to take into account the exchange rates. Also, a recession might make people more concerned with dining at home rather than at restaurants, and prompt people to spend money there. (Thats pure speculation) International Herald Tribune article on luxury goods vs. recession NYTimes article on luxury goods vs. recession I don't know if I'd count All-Clad as a 'true' luxury good-- its available for sale alongside Martha Stewart and Emeril branded stuff at Macys. So perhaps they'll have to cut prices to stay competitive. Whereas Demeyere, being more exclusive, seems more like a true luxury good that will be a bit more insulated from the downturn. Restaurant supply brands might be interesting. Their main customers are getting hit hard (at least around here), so they might need to cut their prices to maintain business.

Ah, yes, that is a good way to think about it. So I guess my plan now is to get an Ikeda/Akifusa/Artisan 210mm gyuto from Epicurean Edge (sintered stainless steel, same as the Blazen and Shun Elite). Then after using it a while, if still feel I can't do what I want with respect to delicate work, I'll get a relatively cheap carbon-steel usuba from Japan Woodworker.

There's actually a restaurant in Chicago, 'Green Zebra', that makes mushroom broth at your table this way.

Well, my reluctance to get a gyuto is that I want to have a minimal number of knives (small kitchen), and keeping their types diverse is helpful towards this. Also, I have a feeling a nice gyuto would make the Wusthof obsolete, and justified getting the Wusthof on never having to replace it. I admit thats not entirely rational thinking... but that seems to be pretty common when cutlery is involved! I can't tell from the tiny pictures, but this link seems to be showing the sorts of tasks one would do with an usuba?: Description of katsuramuki

Even than a santoku, vegetable-wise? I'd assume, based on form, that its a nice compromise between nakiris/usubas and chef's knives. I really don't prepare a whole lot of meat or fish. At least half of what I chop are garlic and onions, no exaggeration. Mostly in fairly coarse slices/dices... but I'm trying to go in the direction of having more <1mm slices of garlic, onions, radishes, etc.

You can get thermapens in many different temperature ranges, including those useful for frying and candymaking. I think the issue is that thermapens are hand-held, and shut off automatically after a set period of time. I think for frying you'd want something that would clip onto your pan and provide a continuous readout. Also, your uses are fairly messy, and thermapens aren't water or oil -proof, so you couldn't them in the sink afterwards. If you're set on a thermapen anyway, you could get the one with the interchangeable plugs, and get a probe that comes with a cord.

My main knife right now is a Wusthof Grand Prix chef knife, 10" or so. I like it a lot, and I keep it sharp with an edgepro. However... when it comes to slicing carrots, sweet potatoes, apples, or other especially stiff produce, it has way too much 'wedge effect'. I feel like I'm splitting firewood! So, I'm looking for something thinner, and more nimble, that will handle vegetables with ease. Less than $100 is ideal, $200 is the very most I could spend. I know restaurant staples Dexter Russell, Forschner, and Mac all have vegetable knives: http://www.instawares.com/sani-safe-09463-6.dex-s186.0.7.htm http://www.restaurantsource.com/forschner-...41521-5526.aspx http://www.knifeoutlet.com/shop/10Expand.a...uctCode=MACJU65 Plus there are dozens of japanese brands of knives designed for veggies.. nakiris and usubas. Hattori, Masamoto, Korin, Tadafusa, Fujiwara, etc. Questions... Will I gain much going with some boutique Japanese brand over mac, forschner, etc? Is there any good reason to get a usuba (single bevel) over a double bevel? The razorblade-on-a-stick aspect of the usuba is appealing to me, and I'd like to improve my skills with very thin slices... but they cost significantly more. And there is less selection. How much nicer are non-stainless carbon steel over stainless, edge wise? Any pointers anyone could give me?

I went to a McDonalds in Bulgaria. It was expensive, both in American and Bulgarian terms. Plus you had to pay extra for each ketchup and mustard packet. Accordingly, it was filled with upward-mobile nouveau-riche people who didn't seem to mind how slow the service was. Another strange thing was that they were playing electronica/house music... but at least they didn't have the so-called 'American Sauce' that other restaurants had (a vile mix of ketchup and mayo).

All-clad recently started making 'French Skillets': The relevant All-clad product webpage Apparently, the main difference between it and the regular skillet is that the rim is higher and steeper, so food can be tossed more easily. Also, its lighter. And cheaper. But actual reviews of it are nonexistent. One downside is that they seem to have designed it so you couldn't use their normal lids, because they only come in odd numbers of inches, versus their regular pans, which are even. Anyone tried one out? Does it distribute heat as effectively as their normal skillet?