I suck so bad with cast iron. I've turned every one I've owned into scrap. Now I just use stainless steel w/ copper bottoms. Indestructible!

Best knife I've ever used was a friends 12" henckel. Sharp as **** and great weighting. (also saw him cut off .5 cm of his pinkie on accident)

My Wusthofs



The Chef's knife was a gift 26 years ago. It kind of left us scratching our heads at the time since we really had no knowledge of good knives, but I now consider it one of the most stellar gifts ever.

The vegetable knife was a gift from my nephew for Christmas a few years ago. (Puzzled look, "Where did you learn about good knives?")

The paring I just recently picked up for myself, and then sliced off a portion of my thumb the first time I used it.

My husband recently ordered the magnet as a surprise, explaining it was "Wife Appreciation Day", something he made up because he rocks.

The magnet is awesome! My knives are on one too

Your chefs knife looks exactly like my henckels. Only reason i like henckels is because i feel they are a little bit heavier of a knife...I tried out both when i got it and just preferred the weight of the henckel. It might even weigh the same i dont know.. it just felt more comfortable in my hand.

killer knives btw

I was thinking of an idea the other day for a pizza topped with lobster meat and artichoke, maybe with like a white sauce. Idk if it's ever been done, but someone should try it if not imo.

gordon ramsey does this in his places...

its like $200 and has lobster, truffles and foie i think with some sort of emulsion sauce.

yay....another reason to mash up things that dont belong together!

Lobster with marinara and maybe a few good cheeses sounds good though...basil, garlic,shallots yadda yadda. artichoke would be good but imo lobster would cover it up too much.

now maybe if we made an artichioke puree with some lemon for a sauce instead...maybe some chopped olives, anchovy, chives, scallions and capers ....mmm.

im hungry.
is it sad that its friday at 3:30 and what im really looking forward to 5 for is just going to the grocery store? lolz.

IIRC, I broke the tip of the Chef's knife many years ago, using it in ice pick fashion on something. Silly rabbit. You can tell by the shape at the top. My honey ground it down to a new tip.

I'm loving the new magnet. They were banging around in a door front before this. So handy to have them out and easy to grab.

I have some really cheap knives that I'll use for this or that, (cutting cheese), but I could pretty much get by exclusively with just these three.

Edit: A cleaver looks cool though.

agreed... you really only need 3....and not even 3 specific ones.

dont Wusthofs have the lifetime warranty too? obviously he did a good job on it but one of the reasons i like henckels is that they will replace a damaged knife no questions asked. Ive heard of 30+ year old chipped knives being replaced within a week. Ive heard just as many good things about Wusthofs. My chef at school uses them exclusively

I actually find the history of the henckels company to be pretty interesting. They were the exclusive knife manufacturer for the nazi party in ww2. I was shocked one day when my buddy brought over a few military antiques and on one of the ceramonial knives i saw my little twins right underneath a swastika. crazy. Blade was in perfect condition.



sorry...ive got a weird thing for knives...i think all guys do

Their warranty says:

I'm guessing they'd replace a Classic with few questions though. Since it was a gift and we were pretty clueless, I never thought to check at the time. (Pre-internet stone age, you see.)

I value good knives enough that I had to take a picture to share, so I get it.

I was thinking maybe a thin fire-baked crust with a vodka sauce, not sure what cheese(s) would be best. Chunks of lobster meat and slices of artichoke up top garnished with oregano and some chives. Idk I'm not even an amateur chef, tbh I had the munchies one night and thought it sounded crazy good. I might try to make it sometime, but it sounds like it would be an expensive experiment.

Sounds like you'd have to be careful not to overcook the lobster.

Read somewhere that knife magnets is a bad way to store knifes, something with magnatizing the blade and not being able to sharpen it properly.

never had a problem with mine....and i actually use a higher strength magnet. mines for a garage

Had a chef tell me the same thing. I only keep the cheap knives and serrated on a magnet.

Ive seen high end sushi places uses magnets... i doubt theyd put $1000+ knives on them if they did any significant damage to them

Roe deer, "wild sauce", potatoes, parsley root puré

I bought some Green Curry Paste from my local Asian market today, looking to make my first Thai Green Curry tomorrow.

The only recipe I have to go on (without searching the net and all the random folk there) is on the package. It calls for chicken, coconut milk, fish sauce, palm sugar and, if desired, bamboo shoots. Garnish with fresh chilies and basil.

Does this sound like a good recipe? I am planning on making coconut rice as well. Should I add the bamboo shoots to the curry?

went to a few garage sales today and got a deal on a few goodies

Now THAT is the way to buy knives! Nice work!

I believe mussels are commonly considered perfect with green curry.

I have no use for bamboo shoots myself, but it's a matter of taste.

I had some red curry duckling (again) last night, and one thing I can tell you is this:

I cannot get enough BASIL in my Thai curry. Just dump the whole bush in there.

Thanks! Just heading out shopping now. Also going to braise some short ribs for tomorrow's dinner. Yum!

Wow. I've never even thought about buying knives from a bootsale or something. Thats my wednesday morning sorted!

When I first started slow cooking and braising things, I started with short ribs (ldo), and this recipe really worked well for me, and it was EASY:

Short Ribs Braised in Coffee Ancho Chile Sauce:

http://www.epicurious.com/recipes/fo...e-Sauce-107596

I got really lucky with these actually. I just happened to go on craigslist that day and saw an estate sale advertised. Turns out the lady was a food writer and home cook.

that huge chinese chefs knife is a dream to use and the two pairing knives are full tang and good steel. Im going to sand down the handle on the cleaver though and stain it.

$40 for everything in the picture as well as a manual ice cream maker. good deal i think. That cleaver alone is probably worth at least that.

I did not end up going with mussels as wifey thought that since there was already chicken, the mussels were not needed. She is wrong. Next time, they are there. Also, I will probably add some mushrooms and some green and red pepper.

This was a fantastic dinner, I am thrilled that it worked so well. I had no idea that I could buy a tub of Thai curry paste for so little money and it would taste so wonderful.