Great app, great gift!
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Which knife?
This came out fantastic. Norwegian salmon from the local fishmonger cured for roughly 60 hours / 2.5 days with salt, sugar, toasted fennel seeds, Valencia orange peel, and TPSTOFD.
The toasted fennel seeds really came through wonderfully, so I will be adding them from now on 
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Looks wonderful!! What is the FD?
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Fresh dill . Switched out the bunches after the first 24 hours.
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Thanks I would never have figured that one out!
Nothing like a lil brain teaser on xmas day amirite?
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Sorry to have missed this @GretchenS – I’ve mentioned it often on the baking thread – Mercer Culinary.
They’re sharp and quite inexpensive for the quality. Think they made ATK’s shortlist some years back.
I did buy another one, but now it’s in my mom’s kitchen 
.
(I’ve also gifted their bread knives to everyone I know at this point 
.)
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That’s so funny! I bought that bread knife last summer and have been loving it!!
Is it the chef’s knife you use for slicing gravlax?
I just ordered one, too.
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The fillet knife.
I’d prefer a granton edge slicer but the blade is too long for me.
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I prefer the one with the offset / angled handle – it’s easier to maneuver / less pressure while slicing through a crust.
I have tried a few knives for this kind of slicing, including a filleting knife and the Opinel carpaccio knife…
I have found stiff, long, and very sharp are the defining factors e.g. a Japanese ‘Yanagiba’.
=
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I kept going back and forth and ended up ordering this one:
Hopefully it’s good.
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Wow, this cuts with very little pressure!
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and the cuts are clean? (pics please)
Yay!
(be very careful – it also slices into human flesh similarly, ask me how I know… and why I’m currently operating 1-handed 
)
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Oh no! They are very sharp knives. Wishing you quick healing!!
I gave a couple to one of my kids when after arriving with a sourdough at their house , found out that their bread knives were pretty useless!
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Oh no!! Heal fast!
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Yep – I’ll try to remember to take a photo next slice. I’m at the end of my loaf, which is a little stale.
