What the f uck are you having for Dinner thread..

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I got given some expensive pro knives, couldn't use them, too heavy and too thick, I was going to lose a finger for FFS. I just use the cheaper ones know.
I don't really use a B&M set mate.

To heavy and thick?

Mine are super lightweight, but admit i've cut myself several times, just a slight error, and there's the blood.
Actually, i could do with a few re sharpening, but don't know anywhere i can trust.
 
I don't really use a B&M set mate.

To heavy and thick?

Mine are super lightweight, but admit i've cut myself several times, just a slight error, and there's the blood.
Actually, i could do with a few re sharpening, but don't know anywhere i can trust.
Ah right. <laugh>

I actually use cheap knives my main knife is a Lidl special £3.99
 
I don't really use a B&M set mate.

To heavy and thick?

Mine are super lightweight, but admit i've cut myself several times, just a slight error, and there's the blood.
Actually, i could do with a few re sharpening, but don't know anywhere i can trust.
Do them yourself. Buy a wetstone
 
I got given some expensive pro knives, couldn't use them, too heavy and too thick, I was going to lose a finger for FFS. I just use the cheaper ones know.

you don’t need expensive knives, you need a sharp knife with some weight however. More danger cutting yourself with a knife that isn’t correctly sharpened (blunt)
 
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What i'd like to see, is someone do a Char Sui (chinese), Moo Dang (thai).

Basically when you get a special chow mein etc, you always get that red pork, that is so good.
 
It certainly is, no idea how to do it though.
You have to marinate it for a while, if you can find the mix. .But must be available as every chinky/thai does it.

Red pork, if no one does it, that's my challenge during my time off.