SynfulEats

Misono knives are excellent. The blade is made with high carbon stainless steel, and the blade’s material is what will determine how long your knife stays sharp, and how easy it is to sharpen. If you’re in NYC, Korin is the place to go for professional sharpening. I belive they also have instructional videos on youtube/social channels. Investing in a good sharpening stone and learning how to use it (without overuse) is key!

Great question, of course you have to constantly taste the food, I think something most people miss is accounting for the projected change in the soup sauce ect, as it cooks. It may need salt now, but if it continues to cook for a half hour will it still need salt then?

its important to build and understand your palate over time.

Practice, practice, practice. Don't be afraid to fail or try new things!

After cooking all day, esentially what is fastest and requires the least amount of effort is what we both gravitate towards. Big fans of roasting whole vegetables to really concentrate their flavors, pairing it with whatever grain we can boil quickly with a ton of aromatics, and searing whatever protein we have on hand in a cast iron pan with a generous amount of butter.

Rating systems are just like anything else- a lot about what you do to be seen and what connections you have. They certainly have merit and are good guides, but I think you have to take it all with a grain of salt. Food is so personal and subjective!