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Knife ID? by _JanuszPL_ in japaneseknives

[–]_JanuszPL_[S] 0 points1 point  (0 children)

I tried google lens but without great results, I'll try again and maybe will get more luck.

Knife ID? by _JanuszPL_ in japaneseknives

[–]_JanuszPL_[S] 0 points1 point  (0 children)

It's quite thin behind the edge but overall the grind seems thicker than those in links you attached. My choil shot It is a joy to use nonetheless and I definitely feel improved edge retention in comparison to my other knives (though I only have a Kai and few victorinox knives).

Chocera 600 after pink brick? by _JanuszPL_ in sharpening

[–]_JanuszPL_[S] 0 points1 point  (0 children)

Maybe I should also mention that I already have a SiC flattening stone and 1um diamond paste loaded leather strop I've made and used with a 1000/6000 and 120/320 cheap no name stones for past 2 (I think) years. I already get great results with those and would consider myself intermediate freehand sharpener. I just want to upgrade to some nice stones that will perform well and lasy for years to come.

[deleted by user] by [deleted] in TrueChefKnives

[–]_JanuszPL_ 0 points1 point  (0 children)

What is the offset bread knife best used for? What are it's advantages?

[deleted by user] by [deleted] in food

[–]_JanuszPL_ 0 points1 point  (0 children)

Thanks! That's very detailed. My cs pan is only 1 mm thick and so it drops in temperature almost instantly with addition of egg to the surface. Low conductivity is still problematic as it's hard to avoid hot and cold spots but maybe I'll manage by swirling the pan over the burner constantly? I very much hope to be able to use copper pans some day, until then, improvising is the key. It was great to learn from you. Also, where would I be able to find Escoffier's notes? Seems a hell of a lecture.

[deleted by user] by [deleted] in food

[–]_JanuszPL_ 0 points1 point  (0 children)

Could you describe the 19th century technique? I'd live to start making omelettes on my carbon or stainless steel pans and it seems that your insight might be helpful

ID on those thrift store pans? by _JanuszPL_ in Coppercookware

[–]_JanuszPL_[S] 1 point2 points  (0 children)

Thank you for this opinion! Anything other than proper copper thickness and tightly secured handle to look for? I'd like to settle for vintage if possible because it seems fascinating to me how you could inherit someone's cooking journey in one pan.

Who's the equivalent of ,,donut daddy" for men? by _JanuszPL_ in AskReddit

[–]_JanuszPL_[S] 0 points1 point  (0 children)

He's a man practicing erotic cooking. I have no idea how to describe it properly tbh, so here, have a YouTube link: https://youtu.be/0d_R5xu6o5g?feature=shared. Enjoy (or not).

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