Thanks for the input!
Those look AMAZING.
They’re a bit out of budget though
This seems like a really good option for me
I will 100% be getting one of these. My chef knife is okay for filleting fish, but after using one at a family friend’s house, there’s no going back.
Same price as the one’s you posted and you get 10(4 are steak knives) with a block.
oooh, I didn’t see this. I was looking at the Olivia models on the site and got sticker shock
Yeah, its really handy for all sorts of stuff. The narrow blade gets right in to the contours of bones and just zipps them free.
I’m not good at fileting fish, so I can’t say much in that regard, but I’ll take apart a pork shoulder or trim up a rib roast in a jiffy.
Knives are def an investment but you will have them for a long time so it’s worth it to splurge a bit and get what you want. You can even just buy a couple pieces and add on as you need. That’s what I did.
In kitchen ware terms, I believe they’re pretty reasonable. My stainless set of pots & pans with a few accessories were obscene.
Crazy thing was that the bank that financed them (easy payments! 
) disappeared in like 2008, and we had only made a couple of payments. 
.
You would appreciate this. In culinary school everyone got the same knife kit (we learned really quickly that since everyone had the same knives you had to mark your shit or someone else would steal it), but we also had to sharpen them so for students to practice we all had had a 200/600 stone, but . . . we also had access to this -
It went up to 8000 or something stupid, but it looked cool, so kids would literally sharpen their knives away to nothing. Chef knife to boning knife in two weeks.
Meanwhile, I was friends with this guy from Alabama and I would drink coffee with him in the morning while he sharpened his knives on the surface of the concrete loading docks. His stuff was always razor-sharp though.
I love those things. I’ve seen the counter mountable ones on tv, and they are just so cool.
There are huge deposits of that super hard, smooth iron bearing rock through northern alabama, georgia & tennesee. Might be where he got his feel for the steel?
I finally got a feel for that stone after just sitting down for a while and kinda figuring it out.
The Chicago boning knife has a different angle on it though, a little steeper, which had me stumped for a while.
I try not to just wear away the blade like the folks in your class though. Now that they’re sharp, a few glides across each side every couple weeks keeps them pretty slick.
I need a friend like that to teach me how.
My daddy was great at sharpening but I did not inherit the gift. I can get one sharp enough to use but not like my dad.
Do those fixed angle sharpeners work? I have looked at them on amazon.
I like my breasts to be right sized. Not too big, not too small.
Special appearance by Knifey-Knife.
Now to rest them and make strips for salad.
Whenever I cook steak and slice steak, it leaks myoglobin even after resting for 10 min before slicing
How do I prevent this?
I cook the steaks with reverse sear. 40min at 225F in oven then sear in very hot pan for colour and rendering. Steaks come out medium rare
Swab it up with some bread. 
That is like part of the experience for me. If the bread is missing, its not the same.
You are the pizza master!!!
Thank you my good man. Its a labor of love.
For that one I stretched the dough and let it rise in the pan, then pushed it back down to make room for the sauce & stuff. Then the crust was light & crunchy and the body of it was also nicely risen.
First ever time putting bark on chuck bone in short ribs. It worked. Honestly was unnecessary for me: I like salt just fine. But it was a good experiment.
Beautiful. That looks hard to stop eating.
Why would you?! Haha.
It happens a lot with steak. I get so full I’m like completely stuffed. Then “oh, that piece looks too good to leave…” repeat 10x.
