I go wth that CC, I would add 'and long' after 'large' ;D  Cancer is a frightful thing to deal with, and we are talking serious risks with colourings,  Take CC's advice everyone and cut them out!

CP

Hi CC.  An excellent tutorial on knives, I suggest you post it a seperates Hint/Tip once the feedback has finished.  I have always used a steel, and occasionaly a hone (I have 5!), but I have just purchased a KE-198 electric sharpener from Knife Wizard on professional reccomendation.  It has two wheels - Coarse and Fine - so you can do the wole process including setting the bias on one side or single edge sharpening.  I have always been against electric wheels (following the chef trend), but I am impressed with this one.  It is good for bog standard and professional standard knives.

Thanks for your very informative post, you have certainly filled a few gaps in my knowledge.

CP

Nope, I don't disagree at all. This is very to my cooking process, and I can assure you also the way most Asian cooks work.  I think if you blast the spices to death then you end up with a nothingness, e.g. no depth and no ltitude in spice flavours.  As we have discussed before, all spices roast, cook at different rates, and the 'chemical composition' of each spice reacts differently with others.  Hence the careful staged addition approach is the best.  However, and there is always at least one, when making bases this does not necessarily follow for some of the methods I have seen.

Happy Cooks are a delight to work with......

CP

Thanks CC.  It looks different.  I never put Bay leaves in GM though; in fact, like a lot of Indian (as opposed to Bangla) cooks, I keep Bay Leaves to a minimum or don't use tham at all.  No particular reasons, it was the way I was taught, and I think they can overpower other flavours if not used sparingly.  Any thoughts on this?

Thanks again
CP

I'll agree to that.  Might just have a Chines tonight or tomorrow 

CP

What can I say....................... bl++dy awsome!  I am jealous :  Yes the steel used in my Dad's knives was real not stainless and they get rusty if you don't clean and dry them.  They get a smashing edge and they keep it too.

CP

Ooooh Er!  That's a tough one.  I think I cooked about 2-3 kilos of trimmed Mutton.  Not sure that the Aknhi quantities make all that much difference really. I shall have to think

CP

Way to go!  Does that not make us all feel good

CP

So mote it be!  You can do the reasearch on what that means

Tools of the trade are what you make them.  I rate I.O Shen because unlike Global that have one edge which is rough) they have two side to the edge, which make for easier slicing.  I just lay the edge on the product and let the blade do the work babe.

CP

Its all about depth, and i think we are out of ours ;D

CP