Omg. I done just got this pork sandwich from some street stall outside a cuban restaurant/cafe place in Waterloo. This thing's incredible... It's a little tough (overroasted, possibly), but it's got two types of pork, cheese, pickle, mustard, and homemade bread on it...
Ring any bells?
"I didn't get it. BUUUUUUUUUUUT, you fucking do your thing." - Roujin Ninty Code: SW-7904-0771-0996
Made roasted chicken breast stuffed with a mixture of bread, onion and thyme infused milk, pancetta, garlic and basil last night. It should have been a whole deboned chicken but couldn't find one of them, so to stop the stuffing falling out I wrapped it in more pancetta. Was very nice.
I seem to remember some whetstone talk a while back. Before I splurge on a new knife I think I'm fling to learn how to sharpen the bugger first, but now I'm baffled by all the different stone variations. Any advice?
I have a dual wusthof stone. Can't remember the grades but its an ideal stone. I want another finer stone for finishing but the one I have now is more than adequate.
I went cheap on my stone, it is ok but I have cheaper knives.
Whatever stone you get I would get the technique down using lesser knives first. It isn't hard but easy to take a really good knife down to an ok knife.
The first one will get the knives sharp, right? And the second one is for super sharp/polishing. £25 seems reasonable compared to some of the other prices on Amazon.
Yeah, the 400 grain will get any dints out, the 2000 will get it perfectly sharp. The other stone is going the extra mile, its a super fine grain and the 8000 is for polishing. Its probably as smooth as glass.