ChampKind

I recognize that kanji. Yoshihiro FTMFW. Enjoy that tool, and make sure you immediately clean and dry it after use. That looks like blue carbon steel with no stainless clad. You’ll quickly rust that blade without proper care

It was rhetorical, Farley?

I’m from a family of Scots, and I take my whisky seriously. But my correction above was fully in jest and in keeping with the overall tone of asshattery in this thread.

That’s a lot of sausage

*whisky

Didn't mean to imply it was a bad blade, I just didn't care for the heft of it or how it fit my hand. Fucker is heavy as shit compared to my Wusthof and Mundial slicers.

Point taken

Every village has its idiots. But apparently some villages are completely filled with them.

Was not casting aspersions. You can cook some damn fine que on a gasser. I won't use one for my product, but they can work just fine. And I completely understand the stop-gap. That's where I am now. The red tape (that has never been applied to a single bbq joint in Galveston County) is going to force me to put a smoker in my kitchen for the short term.

Most Japanese knives with an oval or d-shaped handle are left/right handed. But truth be told, if you're using a pinch grip and not riding the hilt than it really doesn't affect grip.

Let's make sure we're talking about the same thing. The edge of your blade will fold over with use. Running a honing steel on the edge after each use will help with edge retention. Unless you're using your knife daily then you probably only need to sharpen it once a year. Sharpening will remove material from the blade, so frequent sharpening will greatly reduce the life of the blade. Electric sharpeners work just fine for inexpensive knives, but for more expensive blades you'll want to use wet stones or have them professionally sharpened. As to the original question: most cooks really only need a chef's knife, paring knife, and roast slicer/bread knife. Most all prep tasks can be handled with a chef's. Paring is for detail work or small fruits/veggies. Slicer is for, well, slicing. You might find a filet knife handy if you're cooking a lot of briskets or other meats that need some trimming before you cook. Don't buy a set. I've done that a few times in the past and ended up with knives in my block that I never once used. Now that I own an actual-by-God restaurant, those blades have been repurposed to my kitchen. And my line cooks make regular use of them. Go to Sur La Table or Williams Sonomo and handle all the knives. Find the one that fits your hand the best. German and Japanese steel are both good. German steel tends to hold up better for inexperienced cooks because the edge angle is not so severe and the steel is not quite as hard. Japanese steel is hard (but can chip more easily) and feels quite a bit lighter. Find the brand that feels best for you and then hit cutlerandmore.com or chefsknivestogo.com. Those and Amazon are going to be the cheapest places to buy your new steel unless you catch a big sale at a retail store. I have German and Japanese steel in my knife roll, and I like each for different purposes. I gravitate most to my Japanese blades (Yaxell, Yoshihiro, Global, and Shun) for most all of my prep work. Their construction fits my hand and grip the best, and they fuckers are razor sharp and incredibly nimble. But your results will almost certainly vary. Lastly, learn how to properly hold your knives. A proper pinch grip and cutting motion will go a long way to protecting both your blades and your fingers.

The Kanso line has a serrated brisket slicer. I didn't care for it and returned the one I bought. But I absolutely love the Kanso 8' gyuto.

Yoshihiro Aogami? That is a dead sexy steel. Love that kurouchi finish

No Gassers At All. Looking at wood fired cabinets for inside the kitchen

Yes. But more specifically for how the smoker is housed

There will probably not be a special tomorrow, but the standard menu is robust. I highly recommend the shrimp and grits, or the cornbread waffle. There are a lot of good options

Let’s just say that like with most regulatory/legal matters, rules can be interpreted to mean different things by different people.

Unfortunately not. Dealing with some redtape that is going to delay the addition of smoked meats. I’m working on a stop-gap solution but don’t currently have the ability to smoke meats.

^this is correct

Russell has really elevated his cooking over the past 5-6 years, no doubt. The cool thing about the bbq community is that we’re a pretty tight-knit group and openly share info and support each other. Its had a pretty significant affect on the quality of bbq across the U.S.

I was doing smoked burgers at Pappa Charlies 5 years ago. So yes, I got permission Funny thing about having been around for a minute. Folks think they’re inventing shit that was already invented. And not saying I invented the smoked burger. More a general comment

I was doing smoked burgers at Pappa Charlies 5 years ago. So yes, I got permission Funny thing about having been around for a minute. Folks think they’re inventing shit that was already invented. And not saying I invented the smoked burger. More a general comment

Valentina’s and Brotherton both do smoked burgers Sent from my iPhone using Tapatalk

We have rules here