A good "friend" of mine (I use the term loosely now ) gifted me with a Kohetsu 270mm blue #2 slicer last year. Since that I have added to the collection as follows:
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
That’s really sweet.
But holy crap where have you been?
Glad to see you around again.
Hope all is well with you.
Haven't had anything really new to contribute. Still rolling everything in Mesquite smoke on an OK Joe.
Everyone is far faster now to reply and invariably someone has already said what I would. And as for pics, well, how many times can I show off a perfect cook? I've been branching out a lot more to indoor dishes from the oven like pot roast and perfecting various sides like collard greens or my pasta sauce. BBQ is an old friend that I can do (and have! done) in my sleep but more "elevated" kitchen cooking is something I am working on now.
You are headed down an expensive road now - especially if you spend much time at KKF.
Actully, I don't think so. I was thinking about soemthing for the 210mm slot, but then I realized that my bunka is my goto for most veggies, and my kiritsuke is my goto for breaking down uncooked protein and large veggies like butternut squash, etc. The slicer is my goto for cooked protein. The honesuki doubles as my petty quite nicely. So at this point I don't feel any compelling need or reason to expand the set. If I were to fill in the 210mm slot it would hard to choose between a gyuto, bunka, or santoku. But since that size is such a general purpose one, and I have the others, I can't really see where one would have an advantage other the others. It helps that both the bunka and kiritsuke have decent rocking ability when I want that, if not ideal.
Actully, I don't think so. I was thinking about soemthing for the 210mm slot, but then I realized that my bunka is my goto for most veggies, and my kiritsuke is my goto for breaking down uncooked protein and large veggies like butternut squash, etc. The slicer is my goto for cooked protein. The honesuki doubles as my petty quite nicely. So at this point I don't feel any compelling need or reason to expand the set. If I were to fill in the 210mm slot it would hard to choose between a gyuto, bunka, or santoku. But since that size is such a general purpose one, and I have the others, I can't really see where one would have an advantage other the others. It helps that both the bunka and kiritsuke have decent rocking ability when I want that, if not ideal.
(looks at bolded text...)
And so it begins...
Ok seriously, it sounds like you and I are both in the "knives are cool but they're tools vs collectibles" camp. As someone whose addiction is in remission, a couple of thoughts - 1) specialty knives can be fun, i.e. a deba for breaking down fish, or a thicker gyuto vs a laser thin one for different foods and 2) you're better off spending money on a set of water stones at this point if you haven't already.
There's a ton of knives you can buy if you want but KKF caters to a crowd that's decidedly over the top in terms of collecting knives. Some of those people have 20+ knives and they're ALL high end stuff. It's like the people here who have 15 cookers which is, objectively, silly. There's no practical reason for either - you might need a few knives or cookers but that many isn't about how you use them, it's about playing with different ones (cookers or knives).
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