Recent content by OkayMode

Agreed... When my SO finally sees the light and decides she needs a 240 to go with her 210 Munetoshi, I think it's going to have to be one of these.

For some more Western options, I would add Simon Maillet and Joel Black to your list. Simon's work errs more towards midweight but with a robust feel thanks to the low bevel grind, and Joel tends to sit more on the workhorse end, although he does put out thinner midweight stuff too. You...

I have a 125sc in regular grind and would like to compare it against one of Bryan’s other steels (and ideally) grinds. I can offer up some cool stuff for trade or we can talk about straight sale. Cheers

Very close, but it’s the original Nose to Tail. The head chef at the restaurant I worked at whilst I was at university gifted it to me late one night whilst we were drinking at the bar after closing. It’s signed by Fergus and perhaps one of my most treasured possessions.

If you’re a pig, yes possibly 😁 3 internet points for whoever correctly guesses the cookbook.

@SammieM did you ever grab one in the end?

When I was very young I had a Cypriot babysitter, and spent a lot of time at her elderly parents house as they only lived down the road. They barely spoke any English, but we had a fantastic relationship and I considered them my third set of grandparents. They had me eating some pretty...

I am being serious, although it’s perhaps not one for someone’s first go trying offal… Chicken livers on toast though… divine.

I have just the recipe to ease people in!

I’ve been doing the same recently and your results look better than mine! It’s not very enjoyable moving to a stand mixer after mixing by hand previously; I never realised just how much I was judging things by feel. Your bulk ferment time sounds quite long for the amount of starter you’re using...

Thanks mate! Can't believe it's taken me this long to pick one up - the concept of being able to test progressions/new stones etc in a short space of time is blowing my mind a bit. 😂 What tends to go wrong on Kiridashi? I naively assumed it was fairly straightforward geometry, but of course...

Looks like a finished run of the Tanuki line to me, which have fairly standard midweight specs (on my 180 gyuto anyway).

So sorry, all these have long since found a new home!

Dalstrong has left the chat.

I’m sorry to tell you this, but I’ve never seen shittier knives than when I worked in a pro kitchen (I mean I have, but the guys I worked with were using a Victorinox tomato knife or a Victorinox scalloped pastry knife for 90% of tasks). You were SO close! These days I feel like I’m the only...