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The Kitchen & The Speakeasy
Kitchen knives and cookware
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<blockquote data-quote="pepesdad1" data-source="post: 291239" data-attributes="member: 3024"><p>Just redid my kitchen..put in a Franke Granite sink (22X32X9) coupled with a 5 burner. I prefer a 8" chef with a 4 1/4" for tight brutish work. 6" paring of fine steel, a 10" Granton blade or Cuellenschleif for really thin slicing and a diamond steel for keeping it all "fine". I used to work with an Executive Chef that could hold two 12" chef knives in one hand while chopping parsley. Talk about a jaw dropping experience. Old iron is really the best for taste...and isn't it really all about that! Copper is wonderful for sauce reduction as you can control the heat so well when you are using gas.</p><p>Great memories</p></blockquote><p></p>
[QUOTE="pepesdad1, post: 291239, member: 3024"] Just redid my kitchen..put in a Franke Granite sink (22X32X9) coupled with a 5 burner. I prefer a 8" chef with a 4 1/4" for tight brutish work. 6" paring of fine steel, a 10" Granton blade or Cuellenschleif for really thin slicing and a diamond steel for keeping it all "fine". I used to work with an Executive Chef that could hold two 12" chef knives in one hand while chopping parsley. Talk about a jaw dropping experience. Old iron is really the best for taste...and isn't it really all about that! Copper is wonderful for sauce reduction as you can control the heat so well when you are using gas. Great memories [/QUOTE]
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