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I bet that was of the more moist loins you ever cooked. Mine was :). Great pics too!! Excellent crust on the loin as well.

Wow! That sure took a lot of planning. And you nailed it. Great pics too!!

That is one perfectly gorgeous plated picture! You nailed not only the cook but the photography as well! The photos make the food look so delicious :).

That last pic looks more like a serving plate I will eat that whole thing myself! Great cook!

Jeez! Those are all excellent. Do you ever use the stove:wsm:!

Man! You are not just a BBQ person, you are a CHEF! I'm am impressed to no end!

NIce!!! And happy to hear that Mom and Baby are OK :).

Outstanding!!

Have them sharpen it before they send it to you (they offer a pre-delivery sharpening service), unless you really know what you're doing with the stones. I had to sharpen mine after a few uses and although now it's a razor I did not do too pretty a job beings that this was my first Yanagi...

WOW!!!! Round two is perfection! You nailed that one plus elventy! WTG. Tell me about the knife. How does it go trough those rolls?

Nothing like sushi to break in a new Japanese knife :). You are a brave man! Sushi is not easy and you did very well!! After seeing your new knife I decided to order that knife in the 210mm but it's out of stock :(. Well, I might go for the 240 then!

Lame?? Not so! Next time I'll bring the beer :).

That chicken looks fantastic!! Great tip on using the fridge to dry it. Nice pics too!

Nice Rich!!! That tri-tip is perfection!!!!!! They are very hard to get down in my neck of the woods so I've never cooked one :(.

Some Really Neat, but expensive stuff! Hi all, If you buy a "WA" Japanese made knife they come with a Japanese style handle, usually a "Ho" D-shaped wood handle. That is the basic handle and it's made from magnolia wood with a buffalo horn inset. A D shaped handle is not ambidextrous That's...

Congrats! So, how is it? Don't keep us in suspense! I want pics :)

Agree. But the handedness comes from the purpose of the blade grinds (not the edge). The edge bevels are there to support the grinds. You find these grinds and edges mostly on Japanese knives. The Japanese are fanatical about blades, having been in that business for thousands of years. The...

You'll have some fun doing this. A sharp knife is surgical. I used my yanagi for this, doing two cuts and opening the tenderloin into three connected parts:

Knife sharpening, what you need to know first Hi All, So one day you decide that you want to invest on a good kitchen knife, or maybe a collection of them. This is a good thing. High quality knives make food preparation a true pleasure. Cuts are effortless, clean and precise. All this makes...

Looks super! Great color and bark. WTG!!!