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Yeah you can use them on any knife, I'd advise getting one to use between touch ups on a stone. I use a steel before and after using my knives and they rarely need to see the stones

Ceramic rods rather than steel - steel's too harsh on the brittle edges of Japanese blades (allegedly)

A good honing steel is worth investing in too

Can't say I've tried them, but I do like tinned sardines. My favourite is tinned mackerel in tomato sauce on toast for breakfast

It arrived and it's brilliant. The specs - 2.5 inch blade in Swedish high carbon tool steel, 6.75 inch total length, non-locking friction folder. The scales feel really solid and the blade seems to...

I should have a Svord peasant mini arriving today, I'll post my verdict if it does!

Leatherman. I bought a Gerber and sent an email saying I was returning it 5 minutes after it arrived - it felt cheap, the plier head wobbled, tooling was rough.. I really wanted to like it for the...

Alright then, here's a couple of new ones - chicken hearts and pig tails! I've had chicken hearts before and they were fantastic, but I've never had pig tail not actually cooked either. I was...

Add a cure to the mix and you've got yourself bacon there!

I have a Victorinox bread knife and it is BRILLIANT. I make a ton of crusty bread and it's handled everything I've made with ease

Honestly I'm not that keen on liver 'as is' so with this I browned it with the pancetta, chopped it up really finely then mixed it back in with onions and garlic, sweated it all off then added the...

Is anyone else here a fan of it? What do you use it for? I've been on a bit of an Italian food kick and have gone back to try and master a few of the (deceptively) basics - pasta all'amatriciana,...

I cooked some of those last weekend! They lasted seconds

With most hotdogs I'm not entirely sure what I'm tasting :laugh: when I make them I use pork shoulder and belly. Cured and smoked they're just like sticks of bacon

Aren't hotdogs generally made from cured, smoked pork anyway?

Mixing in instant yeast kinda negates the effect of the starter in that recipe. Try mixing the starter with all the water from the recipe and an equivalent amount of flour on the morning of the day...

Was it you who posted a recipe for this dish with 30odd pods in it?

I had a BBQ revelation yesterday - cooked up a few racks of ribs for myself and some friends and alongside the bigger racks which got the rub and sauce treatment, I left one small rack plain. Nothing...

Only when it's cooked badly. The texture can take some getting used to though

Currently "Monolith of Inhumanity" by Cattle Decapitation, heavy stuff!

If you don't wrap it you'll get a ton of crust, wrapping will keep it more moist and you'll avoid the stall. Last time I wrapped after 6 hours and didn't get quite as much bark as I'd have liked, I...

I don't see why a kiln shelf wouldn't work. You'll be fine with cast iron though unless your oven reaches pretty ridiculous temps; I've had my cast iron in at 270C/520F and it's been fine

Just guitar for me, I'd love to learn violin but I'm in an active band and don't really have the time for much else

Shaved head and a chin strap for me, I've had this style of facial hair for years and I'd look very odd without it

You're gonna seriously butcher a mix with an EQ like that, every plus or minus 6dB is equivalent to doubling or halving the volume of that frequency. With that you're hammering the very low and high...

If everything sounded fine then odd when you messed with it, then you didn't need the EQ in the first place. Just because it's there doesn't mean you have to tweak it. If you drop everything or...

As a man who had eye surgery when he was 3 years old and has had to wear glasses and contact lenses since, people wearing glasses who don't need them REALLY get on my nerves...

OP - they suit you!

Another vote for the thermapen, I'm not sure how I managed for so long without one

I gotta try that! It's a good excuse to get a cast iron pot too. Today's cook is pulled pork - 2 shoulders totalling 11lbs smoked with hickory. One hour down, many to go

When I do want to mess around with more than just beef I usually add minced gherkins (with the juice squeezed out) along with Dijon mustard and a bit of liquid butter

Yeah I thought you may have used a couche, I keep meaning to add one to my baking arsenal

A multigrain bastard huh? :laugh: :laugh:

How did you shape them?

I cannot even begin to express how much I agree, it's been damned miserable over here for the past 7 months and the sun's finally shining :thumbup1:

Can't say that I have, but I'd love to given the chance, they're not common cattle over here

I messed around with a ton of different burger recipes and ideas before I came to the conclusion that nothing can beat 100% beef and a dash of salt. Some of those do sound good though!

I did try a Gerber but I found it to rattle a lot. I really wanted to like it and the one hand deployment was awesome, but I couldn't get around the looseness of the plier head. I'd be curious to try...

I have a pasta sauce that I developed based on recipes I'd read for Cincinnati chilli. It now bears little resemblance to any recipe for it and was developed over the course of about 2 years; cooking...

Did you smoke that chilli? I've been thinking about giving it a go in my bullet smoker

Go for unglazed - you want the stone to absorb moisture, which a glazed one will not. Also as far as peels go - wooden ones are great for putting together pizza on and transferring to the oven, but...

Alternatives to 8? Fire. Lots of fire.

Awful, awful OS