Looks fantastic. V. Jealous of tandoor but 3 weeks? Please explain 

Happy Easter all. Planning tomorrow's curry fest.

Quote from: Gav Iscon on March 28, 2013, 08:18 PM

Quote from: RubyDoo on March 28, 2013, 07:51 AM

This is a favourite with my lot.

Being married for quite a few years now, I've sat many a time in a restaurant whilst the missus is reading the menu like its the latest thriller and sending the waiter away because she hasn't decided. Eventually he comes back and its Mixed Kebab and Chicken Ceylon yet again. 

There is something about women and coconut curries. 

Quote from: goncalo on March 28, 2013, 12:49 AM
Well done Gav! My first attempt making a ceylon, was with taz base and using stephen lindsays' recipe. I was absolutely ecstatic. That one does indeed make me hungry.

This is a favourite with my lot.

Quote from: Veyron on March 28, 2013, 07:41 AM
Does anyone actually tell you HOW to make anything on this website? , someone say's ' Rogan Josh Recipe please' and you get a picture of the result, what good is that?

Have you actually read my previous post. Try looking. Scroll down to the recipe as suggested. I fail to see the the problem is albeit I agree that recipes for RJ are perhaps more sparse on here than some of the other favourites.

Welcome to the site by the way. 

Quote from: goncalo on March 27, 2013, 10:47 AM
Watch the 3 part videos from this guy, he knows what he's doing, this is part one:
http://www.youtube.com/watch?v=Teh0Cw84QGQ

He explains in this video or the second part how the blade goes when not-sharp, I think it was him who also said that the honing steel doesn't sharpen, but align the blade.

He also says you CAN sharpen on a diamond rod. Not a steel. 

Quote from: goncalo on March 27, 2013, 10:37 AM
I do have one, I just don't feel I get proper results out of it. I watched this video once on youtube and it says that the honing steel is not meant to sharpen, but to align the "grooves" at the knife which cause it to be blunt. The reason why I bought any sharp is essentially to sharpen the knife when it gets to severe stages, but not to overdo it. Although, I was unaware of how "bad" it is. so I'll be careful with my more expensive knifes

Thanks!

Personally I think you are right in that a steel just hones not sharpens. Remember someone on here disagreeing though, saying that a steel does sharpen and that is all they have ever used. One of the reglars I am sure. 

Oops apologies, just remembered this thread is supposed to be about base. 

Quote from: goncalo on March 27, 2013, 09:40 AM
I know the technique is the important aspect, but my wushof has worn off a little since I bought it and even using the steel bar, I struggle to get onions chopped that well, it still cuts better than any other knife I've had, but not quite as well as I was expecting it to. I bought this which arrived today along with my stick blender (15 days after purchase date, also the cut off date for asking for a refund, unbelievable.)

Ruby, thanks for the recommendation on the santoku, that was an option, but I went for the cheaper option. I do regret it, as a proper knife when sharp makes a world of a difference to my abbility to cook!

Be careful with the anysharp as they are brutal and remove loads of metal. As Gaviscon says, the worst way to blunt a knife is let other family members use it. Especially to undo screw heads. Doh! I have got a minosharp3 which is very good but rarely need to use it as 1. Always use a steel and 2. Restrict the missus and kids to their own , cheaper, knives.  I would not use the anysharp on my best knives. Maybe just me and I have no solid reason for it other than the severity of the sharpening.

Quote from: goncalo on March 26, 2013, 10:53 PM
I'm impressed with the onion chopping skills. I bought a wusthof chef's knife, which I was recommended for their quality, but I can't get anywhere near your achievements!

I find the Wusthof santoku much better for this task than the chefs knife, the latter being thicker and heavier.  in fact I use it for all chopping now.

http://www.richmondcookshop.co.uk/product_info.php?products_id=4688&osCsid=c6lnt1kvmemaagfmk93qf31kq0