BKYLN

To suggest knives for you I need to know more about what kind of cooking you do and what your price range is. I work in a 3 star Michelin restaurant and use a high-end carbon steel Japanese chefs knife. I'm guessing your needs might be a little different.

Global steel is actually not very hard at all (about 58 HRC), it's just hard to sharpen becuse of its composition. You can get much better knives for the same or less money.

Pretty weird.

9/10 swordfish have large (up to 1" or more) parasitic worms burrowed in the flesh. Similar to the ones found in cod, but larger. Google it.

I agree. I cooked snapper tonight in my $4 thrift store cast iron pan, and it didn't stick at all. From when I put it in to when I took it out, if I gave the pan a tiny shake, the fish would slide easily. Yep. As long as the pan is hot enough when the fish goes in, it won't stick. For skin-on fish, the oil should be just smoking.

Watch out for the worms...

You don't need nonstick pans to cook fish. Where do people get this notion?

Well-done? Yikes.

I currently work at a 4-star NYT restaurant, and have been at two 3-stars in the past. Every blender in each of the 3 restaurants has been a Vita-Mix. Nothing else is even considered. They are amazing.

Um......neither Daniel nor WD-50 serve lunch folks.

The food is still terrific!!!

Confirmed.

Definitely check out Bill's Bar & Burger and Corner Bistro.

3/$2 at my local Key Foods...

Um...you definitely want to go the other way in terms of angle. Try something more like 12 degrees. 24 is way too obtuse for a Japanese knife...I wouldn't even do my Messermeister (that I use for tough jobs) at 24 degrees.

Best Banh Mi is on Mott just south of Grand, Banh Mi Saigon. The house special (various forms of pork) is $3.75 and fantastic.

Nha Trang One on Baxter off of Canal is the only Vietnamese place I go to anymore (other than when I want a banh mi).

I make $12/hr at a Michelin one-star, about 50 hrs/week.

$500 for the lefty 240mm Watanabe? Where are you getting that info? The righty is what, $275?

He recommends it because it's the industry standard for blenders.

Since my previous post, my love for these spoons has grown considerably. I have purchased 3 more of the large spoons, one small one (it was $4.50, so what the hell). Just a few days ago they came out with perforated models in both sizes. I got the email notification and I'll be honest, I felt strange getting so excited about some friggin' spoons, but they're just great. I went up to JB Prince the next day and got 2 large and 1 small perf model. I keep them all in a bain during service and it's amazing how often my entremetier grabs one instead of his/the house spoons.

No offense, but both of these issues are matters of skill (or lack thereof), not having knives that are too sharp.

"Ugh" at the lame plates with red trim and "Maialino" written on the rim.

Will you have normal tables in addition to the 2 communals? IMO communal tables are a very bad idea. You assume that strangers want to eat together, and they don't. I would never eat at a communal table that wasn't empty.

I can peel a potato in literally 6-8 seconds...and you want me to boil it for 15 minutes just so I don't have to use a peeler?