>>76743871
>tormek t7
Bro. WHY. What kind of knives do you use? You seem responsible enough to own a high carbon steel and it sharpens effortlessly. I’ll probably never buy another knife again, but if I do, it will be made of high carbon steel. That is after 6-7 years of daily use and bi-weekly maintenance; the shape of the edge has definitely changed but it’s still more than adequate.

Can you explain more about the second thing you mentioned? Does it use centripetal force a bit like a centrifuge? Why do you need that?

Here is my definitive list of things for making 99% of things you’d get at a 3 star restaurant:
>chef knife
>utility knife
>ceramic honing rod
>1000/6000 whetstone (spend $100-200 on it)
>vitamix blender
>mid range food processor
>microplane
>kunz spoons (large for basting, and a small slotted)
>a $600 set of 3 ply pans (stainless with aluminum core)
>nonstick pan for eggs
>chnoise (fine mesh strainer)
>a kitchen scale
>deli containers (cup, pint, quart and lids)
>kitchen aid mixer (meat grinder/ice cream maker/pasta extruder)
>hand crank pasta machine
>silicon pad for sheet trays
>immersion circulator
>vacuum sealer

There, now you can make anything you see in your cook books