Thought I might share my progress here, so we can trade information, tips and tricks for improving!
Since I can't practice every day consistently, I treated 7 training sessions as 1 week (rough span of 10 days).
First pic is day 1, second is now!
Working on tracking seems to have improved my clicking ability a lot, but the tracking itself has been hard, any tips for that?
Hello guys. I've been studying and learning more about cooking in general the last year or two. I feel like I've advanced enough to start feeling the need of a higher quality knife and pans (that I already got). However, information on the topic is incredibly confusing. I like to cook mostly european style foods, especially italian and french. I'm also dipping into japanese culinary nowadays. With that in mind, would a Victorinox knife be sufficient for me? Do I need a japanese knife for sushi and sashimi alone? Is a Paring knife that necessary? I also learned that only 1 whetsone is fine for an amateur cook (been recommended the sharpton pro or the naniwa 400), howerer no one says if I need a honing steel, or a strap. Also about the knife, I don't mind high maintenance ones, just prefer to keep a limited budged while I don't really know what I want. I know its a lot of questions, but thank you anyways!