instruction:
Given the background description of some cooking related query, summarize the question into a title
question:
Currently there is a question about magnetic stripes vs wood blocks, but I was wondering what the general concensus is regarding knife sheaths (like this one) They seem great if you only have a couple knives -- they don't require counter space and aren't at risk of causing accidental harm by falling off a wall. What are the pros and cons of using these instead?
answer:
Storing knives in knife sheaths

question:
I am attempting to make dauphinoise potatoes using this recipe: https://www.bbcgoodfood.com/recipes/402620/dauphinoise-potatoesI am preparing them for tomorrow. So the aim is to put them directly into the oven tomorrow. I've done the cream and the boiling and they are in the tray ready to go, sans cheese.My question is: I followed the recipe but I'm not that great with the knife and thus my slices were a bit thick, probably 5-6mm.It said to cook them for about 3 minutes in the simmering cream, or until cooked. I must have cooked the potatoes in the cream for what felt like forever (well over ten minutes) and they did not seem to be thoroughly cooked. It did not want to boil the cream lest it split. So I just continued with a simmer and kept turning them so they didn't stick to the bottom of the pan.After well over ten minutes I was concerned about burning the cream though the potatoes still didn't look all that cooked. So I dished them out.My question is, will this be OK if the potatoes are not fully cooked through? Providing it's going to go into the oven with a layer of milk and cream it should cook the potatoes through so they are soft? Should I cook it a little longer and lower than the recipe states?
answer:
Dauphinoise potatoes: not fully cooked in cream?

question:
I'm trying to learn to fillet and skin fish, and getting conflicting advice.Most sources say that the boning/filleting knife should be quite sharp. But when an instructor showed me how to skin a trout fillet, the knife wasn't particularly sharp, and the technique seemed akin to scraping the flesh off the skin in one pass. I've even seen some information on-line by a surgeon who got good results with the "blunt dissection" approach, skinning a fillet with the handle of a table spoon. I haven't bought a boning/filleting knife yet, but in experiments my chef's knife (I know, too thick and stiff) tends to cut right through the skin.I'm coming to the conclusion that a knife for this purpose should be only moderately sharp. (Part of the problem may be standards-- I hone my own knives, and I don't call a knife sharp unless I can shave the hairs off my wrist with it.) Am I on the right track?
answer:
How sharp should a filleting knife be?