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in the category this size of knife is the workhorse in my kitchen at home amboyna is the burl wood from the pterocarpus species see the wood database for the burl and wikipedia for the species box elder is a type of maple tree see the wood database and wikipedia for more how does it perform well it s a knife it cuts things but seriously it feels great in the hand and cuts quite well this is a great all arounder for my needs part two the setup i ve been following russell s work since he made the steak knives for oxheart at it s opening a little over four years ago we had moved into our house in the heights the summer before mid 2011 and i had gifted myself a super thin japanese gyuto for surviving the process discovering a bladesmith making great knives within walking distance of my house that became a grail knife for me russell and i met later that year when i asked if he could help straighten a blade for me i didn t expect anything was possible but i figured it couldn t hurt to ask plus it was a way to meet the guy bless him he did his best but there was no correcting that one i did learn that you ve never met somebody so completely happy to be working at making knives you can t avoid smiling when talking shop with russell it s infectious actually the guy who cuts my lawn is that way ridiculously blissfully happy to be out in the sun cutting lawns all year long in houston s heat and humidity but that s another story at that point i set the idea of my own custom knife aside to germinate i stalked serenity knives on social media i promised myself that once i knew exactly what i wanted i d order my grail knife what pushed me over the edge i knew i was ready when i realized i had been completely wrong about what i wanted self awareness level up i started out thinking i wanted a perfect 10 chef s knife the king of the kitchen and i use mine quite a lot problem number one with this is i ve got those needs covered off the top of my head out in the kitchen are the 10 victorinox forschner my parents gave me for a birthday present because i wanted to see if it was as great a value as it is lauded to be answer by the way yes thin enough to slice very well comfortable in the hand easy to sharpen and holds an edge and amazingly priced no wonder it perpetually tops the american s test kitchen reviews a 10 thiers issard sabatier in stainless steel sentimentally french does everything well a 10 mexeur et cie sabatier in carbon steel when you really want to get old school go carbon steel rusts if you aren t mildly careful develops a well worn patina with use can impart a metallic taste to acidic foods though it s never happened for me and sharpens razor sharp a 240mm konosuke hd gyuto there s a reason this subset of knives is referred to as a laser it s a very thin knife made from a steel that takes an extremely keen edge and cuts almost effortlessly it s not stout enough to do heavy work but it s light and fast that s just the 10 chef s knives by the way the point is all those knives are well loved well used and have a lot of life left in them each of them purchased deliberately to try something new or fill a gap collectively they hit on everything i didn t have a need to fill with a new knife the second realization is that the most used knife in the kitchen the one i reach for every time i cook dinner isn t one of these it s a knife i almost didn t get in the first place it s a 210mm damascus petty knife that christine picked out when we visited epicurean edge in kirkland wa if you haven t been and you re in the area and you ve read this far go daniel and the crew there are awesome i was looking for one knife that they helped me find as i explained what i was trying to do general use break down chickens etc of the six or so knives we talked through i had picked mine and dismissed another as too thin christine picked up the dismissed knife and commented on how it felt right in her hand she could see herself using it and suggested we get it as well so we did and it s the knife i use every day those realizations cemented it for me generally what i wanted was a utility knife something to use everyday not too large i ve got the bigs covered and not too small don t need another paring knife and it ll see use every day part three the process earlier this year i packed up my most used kitchen knives in my knife roll and headed over to meet with russell same infectious glee while i knew what i wanted i also wanted to walk him through it have somebody with a strong perspective and more experience check my math as it were i unrolled the knives on the workbench and we went through each of them as i explained the few paragraphs above then i talked about what i didn t like about that damascus knife it was thin but felt too thin at times it s not tall so my knuckles keep banging on the board before i finish a cut and what i thought a better knife should be russell brought in a few other knives he had made and asked questions about how they addressed my concerns he stood there nodding mm hmm mm hmm yep and that s when he flipped over a sheet of paper took out a pencil and began drawing tracing lines from parts of three or four knives erasing and connecting dots as i commented picked it up and looked down the lines as if he was looking down the actual knife asking me more questions as he went along the result is what you see here totally custom designed from my head interpreted by russell and made real it hits on so many key points carbon steel blade because i like the characteristics of the metal and the look of its patina a long flat section of the blade because if a blade has too much belly the curve up to the tip i find not enough makes contact with the cutting board for me to make clean cuts a bit of a dropped tip because i wanted a tip for fine work not a strong upsweep stout enough to not feel like i m going to snap it when doing heavier tasks like butchering chickens or separating pork ribs a wide beefier handle because i have big paws for hands and while the main grip on a knife comes in the pinch between thumb and forefinger handles that are too small are simply uncomfortable and then the aesthetics a wooden handle contrasting for effect decorative because frankly i m only doing this once a more rustic finish left on the flat part of the handle initials on the pile side of the blade et cetera i chose every detail this is it this is my knife and you know what i couldn t be happier with it seriously this knife is everything i asked for and more a knife maker can produce a good knife a craftsman can produce a high quality well appointed knife a distinguished craftsman can take an idea from a crazy obsessive like me interpret it through his own skill and bring that idea to life in a quality that is unmistakably his yet custom for me russell is definitely distinguished that way share this facebook twitter pinterest google email more reddit tumblr linkedin print on the side june 5 2015 mike 13 comments note this is a sponsored post from stok grills on a grill it s usually meats that take center stage one of the reasons i wanted to get into grilling with this particular model was the ability to do a full meal at the grill no more running inside and outside to keep up with a pan on the stove and a steak on the grill i ve done it it s aerobic here are some of the grilled sides i ve been able to make at the same time clean quarter and oil mushrooms print grilled mushrooms ingredients 1 lb white mushrooms olive oil to generously coat salt instructions clean the mushrooms remove stems and quarter toss the mushrooms in olive oil until well coated and season with salt preheat grill with vegetable tray insert lay mushrooms in a single layer in the vegetable tray and roast stirring occasionally until browned and tender 3 1 http spoonandknife com on the side recipe by michael tremoulet photography by christine tremoulet http spoonandknife com i do have to say two things stuck out to me one it s such an ingrained habit to be able to pick up a pan and toss the mushrooms which isn t really possible with the tray insert the insert handle that comes with the grill is great but i didn t want to risk it two olive oil is flammable there were plenty of flames christine kept lowering the camera and saying umm with concern to the amount of smoke involved no the mushrooms didn t taste burnt but next time i might cook them with less direct heat and more indirect heat lower the burners under the mushrooms and crank up the other side oh and don t forget the dairy free ice cream for dessert always the best choice to go with anything flame roasted broccoli flame roasted broccoli what doesn t sound cooler as flame roasted 2 3 broccoli crowns cut into florets larger ones split in half 2 3 cloves of garlic slivered olive oil salt toss the broccoli and garlic in enough oil to shine not soaked and season preheat grill with veggie tray insert lay broccoli in a single layer on the tray and cook stirrring occasionally until tender and browned this was good but goes a bit into this is why we test recipes first category which is why i still want to include it now i know how to roast broccoli and by now i have a decent sense of how the grill cooks but i haven t really translated all my indoor tricks to the outdoor kitchen yet long story short while i liked the broccoli well enough christine wasn t yet a fan part of it is heat management it went dark and lightly charred on the outside before it got completely tender it was good and had a bit of crunch but the biggest issue was torch taste torch flavors are a side effect of any gas flame the exact science has been written about elsewhere but it has to do with the compounds that form when food and natural gas burn it s very distinctive personally i don t mind a little of it here and there christine found it inedible if you ve ever had gas grilled food that tasted like well gas that s torch taste similar to the mushrooms the fix is to drop the direct heat on the broccoli i had all four burners cranked on high to keep the temperature up with the lid closed but that meant there was a lot of direct heat on the broccoli in the pan lowering the flame under the broccoli would help it cook more evenly and without the torch taste char bear that in mind when you try this at home cooking it s a constant educational experience enjoy the journey share this facebook twitter pinterest google email more reddit tumblr linkedin print weeknight shrimp and leek sauté april 27 2015 mike 3 comments inclement weather and feeling a bit under the weather has kept me indoors and in a simple food mood i know when i m starting to go downhill as we tend to eat out more or graze on cold food in the fridge sometimes a little push to get back in the groove is what i need to get back on track and it s good to get back to basics with one pan meals in this case i m starting with quick cooking shrimp in mind then changing it up to adapt to things i have in the fridge think of it as a french influenced stir fried shrimp without using the words fusion cuisine anywhere the key to this is building the dish in layers wash clean and slice leeks thinly cut up some celery too if you happen to have it i love the stuff heat up a pan with some high temperature oil like grapeseed or safflower oil and a bit of butter for flavor leeks go in first to soften up and develop a bit of color then the celery just until it starts to soften next a handful of walnut pieces and when the nuts are toasted in goes a pound of shrimp keep tossing or stirring the food in the pan this is one of those times where you get to keep poking and mixing around the food so it cooks evenly finally add a bit of soy sauce or worcestershire sauce to brighten it up serve in a bowl and finish with a drizzle of walnut oil over the top that s all there is to it one pan a bit of cooking things in sequence rather than all at once and dinner s ready in about fifteen minutes this is completely adaptable too once you decide on the central ingredient shrimp pork beef mushrooms it becomes an exercise in pulling together complementary flavors for instance swap shallots for the leek sesame oil for the walnut oil peanuts for the walnuts and add a handful of basil and this becomes thai inspired play with it and make it your own and however your day goes i hope cooking a quick meal helps get your groove back share this facebook twitter pinterest google email more reddit tumblr linkedin print grilled steak shootout april 16 2015 mike 17 comments note this is a sponsored post from stok grills are you wondering why most people say that they find summer cooking items to be hard to find yes research any restaurant and you will find that the night takeout frequencies increases during summertime perhaps it s because the sun stays longer i mean no one likes hot sun and cooking grilled steak as iconic americana goes that s right about at the top with norman rockwell s thanksgiving feast and maybe some exhale cbd gummies for dessert and like so many shared cultural foods if you ask ten people the best way to grill a steak you ll get twelve surefire answers i wanted to set up a little side by side shootout for myself to decide a what works best for me and b whether i coul finally grill a steak without overcooking it and eat it with a side of salad with some olives and cherry tomato the kalamata olives are one of the most famous greek exports and the flavor is perfect for any dish the contenders are bone in strip steaks each clocking in right around 16 ounces i don t mess around with steak i wanted to try three methods grilling lid closed single flip grilling lid open single flip grilling lid open constant flip while getting to know the grill again i ve found that foods cook more evenly with the lid closed this makes me a bit twitchy as a cook i firmly believe that when you put heat to food for the most part you leave it alone i don t stand there and poke and prod food in the pan however i do have use of all my senses sight smell sound touch and when appropriate taste to know how food is cooking and what kind of food since there are testosterone boosters which are more healthy and important for people who care for their health also the use of supplements like the bestkratomcapsules pills and powders is really helpful for this is it cooking faster than usual unevenly ready to toss turn or flip cooking times are at best approximate if i tell you to grill a steak for two minutes i don t mean precisely to the second because there are so many variables to consider searching for the best hgh supplements to help you gain muscle burn fat and enhance performance explore the top rated list of natural hgh boosters from a reliable source like healthed academy oiled and salted for the grill cooking with the lid down is like the scene in star wars when luke skywalker practices lightsaber use against a floating drone with the helmet s blast shield d...