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Yea, I flattened the half that I kept with my dmt xxc and it's worked out really well. One of my favorite stones.

Sizzurp

IIRC in the first run there were only 5 or 6 of these and all were ho wood handle and saya. I had one of the first run and it was a fantastic knife. It cut like a boss and I loved the steel, it was extremely easy to sharpen and had very good retention. The knife was a joy to use. Glws

A couple questions for our chefs and cooks. What motivated you to cook for a living and what keeps you going? I'm a culinary school dropout that got sucked back in a few years down the road with a phone call from a friend. Since that "I guess I can help" moment years have come and gone...

A proper cold rainy night calls for a barrel aged oatmeal stout.

Useful or useless as this may be, I've leaned out my knife kit to a handful of knives with only one being a gyuto. I've had a few of 'em (ks included) and the only one I have now is the Suisin IH. I found it to be the most suitable, practical and hardest to let go of based on my preferences...

The Babies tonight http://youtu.be/9B4mLLB0hvM

Midnight Sun Berserker

Change of plans

Had Jolly Pumpkin' La Roja last night, awesome beer! Tonight after work it'll be Midnight Sun Berserker. Cheers

Thanks Peter, I just got about 5# of freshly ground achiote from my aunt in Nicaragua. I'm really looking forward to doing a whole lot of cochinita in the smoker.

@QuantumCloud Thanks, I'm also just getting started. Just picked up an offset smoker and a sous vide set up. This was my first smoke after a couple dry runs to get it seasoned up. I'm pretty pleased with the way this turned out for my first go at it. Pork was very juicy and the texture...

Couple slabs of butt rubbed with achiote smoked for 4.5 hrs with hickory and apple. From there they got mopped with a vinegar based guajillo and piquillo bbq sauce. Going to spend the next 24ish hrs in the bath at 155. It's my first time doing pulled pork this way so if it turns out well...

Was planning on letting this one sit a bit longer but I opened up the Hangar 24 Hammerhead. Not as boozy as I was expecting for a 12.5% brew released this year. I let their Pugachevs Cobra sit a year and at around 17% it was still quite the chest warmer(not in a bad way). Both great beers...

Dogpatch sour, Sculpin and Pivo Pils

Sippin' on that Rodenbach Grand Cru

Well someone has to take one for the team and keep the momentum going with this thread so I guess I'll be enjoying some Sculpin tonight. Cheers

It was my pleasure. @Chuck I used your Kagekiyo on half an onion and knew right away that I wanted one. In the past I've never really been drawn to kiritsuke shaped gyutos but the way this one has shinogi lines and is beveled from the spine down to the tip looks absolutely gorgeous...

Whatever is in the fridge special. Leftover delivery pizza meets leftover braised pork shoulder, heirloom tomato, pickled red onion, micro arugula and franks red hot. Gnarly flavor overload

I had a great time hanging out with the crew yesterday. Thanks again Michael!