Tuesday, July 31, 2012

Eron's Epically Complete Guide To Buying The Best Chef's Knife [Or At Least A Good One]





Let me tell you a story. It's dark and involves knives, but maybe it will sound familiar? Once upon a time, there was this guy who liked to cook so his parents went to something like JC Penny Outlet and bought him some random chef's knife that was on super-sale which he used for 8 or 10 years now. Whenever our protagonist had to do some serious chopping he bitterly stared at the knife and wondered what other knives might be out there in the wide world.

Now our protagonist, he wasn't rich, but he understood the value of buying quality-made items. So he steeled himself (oh, accidental knife joke, did you like that?) and went over to local merchants at The Surly Table to buy a new knife. Standing in front of the glaring lights of the knife cases, he froze. Between the shear variety and the often massive prices tags, he started to sweat, then fidget in panic. Some helpful salesperson wandered out of the forest of pans starts talking to him about the 17 generations of samurai-dragon-ghost-blacksmiths that have worked to perfect the knife rising from the block in front of him, and how it can only be pulled from the block during a full moon while shinto priests intone prayers. Dazed and defeated, he end up walking out of the store with some sherry vinegar and coffee filters.

The End, Or Is It?

At least, this was my personal experience trying to buy a knife. It was pathetic, I know, but I highly doubt I'm the only person who has felt that way. When I got home I went out on the internet hoping to learn more. But the information online wasn't any better considering all I learned is that I would probably need a materials sciences M.A. and a 10-year internship as a knife-sharpener to begin to understand all of the jargon of micron-burring correction with cryogenic treatments or standard Rockwell ISO hardness variations in specific forging methods. Probably more useful than samurai banter, but I don't actually know because it still sounds suspiciously like marketing-speak to me.

Dammit! I just want to be able to cut up the damn garlic and zucchini for a dozen friends at a dinner party without hating life. Why is that so bloody hard? What is it that makes a knife worth $200? Is a $100 knife any better than a $50 knife? (The short answer is, "probably yes.") If so, what are the things I should be looking for to maximize the one thing I need the knife to do: efficiently cut food things in the kitchen.

But let's back this whole discussion up. One of the first things that wandering through the forest of knives of all shapes and makes made me realize was that I needed to know what kinds of knives you should have in your kitchen.






The inimitable Evan Kleiman, host of NPR's "Good Food," who I must tangentially also thank for making sure Callie makes some of the best pies around, took some time out of her busy schedule to answer this question for me. She even made a blog post about it. Follow her blog if you don't already, since there are always great articles going up over there! 

I'll sum up what she said, and combine it with what my experience in the kitchen has taught me as well:

1) You need a chef's knife, between 8" and 10".

2) You'll need a utility knife. A shorter, burly steel knife for general purpose jobs — Think santoku or such. 

3) You'll need a pairing knife, but it doesn't have to be amazing. Evan even mentioned that she rotates a couple of the cheap plastic-handled ones.

In addition, there are three other knives that you might use depending what you do in your kitchen:

1) While I hardly ever need these, Evan said that if you are boning chickens or filleting whole fish with any regularity, you'll need the correct boning knife/knives for that job. I wish you luck there, as I have no experience. She says to get one flexible and one rigid, if that helps.

2) From my own experience I would add a "non-knife cutting-tool", which is a good pair of kitchen shears.

3) Additionally, if you love that no-knead bread recipe as much as I do, a decent bread knife will be handy. 

But for now, let's ignore everything but the chef's knife because even I, Mr. Lowly Home Cook, have found that the old saying, "your chef's knife is your primary tool in the kitchen," to be increasingly true as I get more serious about cooking. To return to the core question I set out to answer in this increasingly long article is: What chef's knife do I get? 

Based on an article in Lucky Peach #2, that the lovable asshat David Chang (<3) buys massively expensive, samurai-grade Japanese knives for the folks who work the line in his Momofuku kitchens, but his outlook on this topic, like most topics, seems a bit extreme. But if you look around the internet, there are a huge amount of sites that say the exact opposite — that any expensive knife is just a ripoff. 

To clear up the matter, I did what any self-respecting food nerd would: I hopped on Facebook and asked a random selection of my favorite chefs and restaurants what they use in their kitchen. After all, who better to ask about what actually matters with a knife than someone who spends all day using one!






Before we get to specific recommendations, two general topics came up often in the replies which can summarized as: 

1) You need to have solid knife skills. 
2) You need to keep your knives sharp. 

In fact Perfecto Rocher, the chef at Lazy Ox (who also worked at El Buli) said these two points almost verbatim in his reply.  "[what] is most important is how well and how often it is sharpened, and the skill of the person using it." 

I'm not sure how good my knife skills are, but I've cooked and chopped an awful lot in my day. I still want to take a basic knife skills class at a local cooking school as a refresher sometime in here, and I would recommend the same if you are serious. For the self-learner, there are also books on Amazon that include videos on knife skills. For the lazy, I'm sure there are more than a few articles online that could teach you some basics, like how to hold a knife. Your knife skills are yours alone to judge.

As for the more complicated issue of sharpening, let me share what I have gleaned from the internet ("gleaned" is a great word for internet learning, isn't it?) First, what the layman calls "sharpening" is actually split in to two separate processes. 

What you actually do when you use one of those steel rods at home, is called "honing." This is a rudimentary maintenance process which has the purpose of reconditioning the metal on the edge of the knife but does not actually remove metal nor change the shape of the edge. Sharpening proper is a much more complex and skill-based process of actually grinding away metal to make/sharpen the edge of the knife. 

Honing should be done before every session when you use the knife. Sharpening is best done by a professional as the knife gets dull — that is, when honing doesn't keep the knife sharp anymore. You can sharpen your knives at home but from the videos I've seen, correctly sharpening a knife looks like it would take lots of practice (http://www.chefknivestogo.com/knshforne1.html).  For the brave soul who wants to work through those videos, you should probably practice on a cheaper knife at first to get a feel for the process. 

As for me, I would love to learn to sharpen my own knives, but there is a guy named Gary at many of the local Los Angeles farmer's markets who does knife sharpening and comes highly recommended (as does Ross Cutlery in downtown LA). If you aren't in L.A., I'm very confident there are places or services to get your knives sharpened near you!

If you are considering getting an electric knife sharpener: don't. There are a myriad of ways that they will wreck your knife — I have unwittingly used one and over time it has jacked up my knife irreparably. (Which is a decent part of the reason why I have to buy a new knife. But sob for me not, dear reader, my tragedy and subsequent nerdery, will be your boon.) 

I'm getting ahead of myself here, but regarding honing and sharpening, Japanese knives (and this will be important later, once we get to the recommendations) tend to be more brittle and thinner in build, so they require a bit more finesse in both the honing and sharpening phases.  A regular steel honing rod can possibly chip some of the more brittle of the Japanese blades. Ceramic honers are actually preferred for this process depending on the knife. The more exotic the Japanese knives, such as those $400 one-sided "yanagi" knives you probably drool over at the sushi bar, the more specific the sharpening has to be. But don't fret, none of the knives I'll be recommending are overly fussy.






To move forward with actually buying this mythical knife: retention of sharpness is one of the key points that  Nguyen and Thi Tran from Starry Kitchen brought up in regards to selecting a knife: "Choosing a knife is probably two-fold in decision making: #1- one that doesn't dull after 30 min of use. If you have to sharpen/hone your knife often it becomes a pain in the ass." 

What this means to us as potential knife-buyers is that getting a knife that is sharp and stays sharp is actually priority #1 for getting a good knife. None of the marketing speak nor gilding matters if the blade won't keep an great edge while you cut. It's such an obvious point that it's easy to miss.

Getting a simple answer like that is the whole reason that I asked specifically what brands of knives get used in real restaurant kitchens — I figure that if a knife can stand up to being used on the line at places like Lazy Ox, Baco Mercat and Starry Kitchen for years they will certainly hold an edge while you slice mushrooms and onions for a risotto at home a few times a week. 

But before we throw down and name some names, the second general criteria Nguyen mentioned is that "#2- ultimately how it feels and how comfortable it is for YOU to hold. Doesn't matter how expensive, everyone cuts a bit differently (posture, height, technique)…" Which means that, no matter how much you like the look or the idea of a knife it doesn't matter if it can't do its job. No matter how much your favorite chef uses one brand or style of knife, it's up to what feels good for you as you cut (as long as the edge holds it's sharpness, of course). 

This comes in to play most immediately in choosing the length of the knife you use. Most folks I know have an 8" chef's knife around. I wouldn't buy a knife any shorter than 8". I personally find a 9" or 9.5" knife much more balanced for how I personally cut. A 10" knife is longest commonly used chef knife by home cooks, and will require a cutting board that is larger than average in size. 

When it comes to choosing a knife, there are a multitude of variables from weight to different handle shapes, different steel types, different edge profiles (the curve of the cutting edge) etc. etc. etc. that are pure personal preference. As a home cook, you're not going to need to be quite as picky as a chef that is battling carpel-tunnel while cutting 10 hours a day. As long as you understand there is no universally perfect knife that will suit every hand and every kitchen, many of the mysteries that make buying a good a knife so complicated are deafeated. 






So that finally leads us to our list of recommendations. 

Chef Perfecto from Lazy Ox prefers Yanagi, Misono or Masumoto. 

[Eron's Note On Perfecto's picks: I didn't find Yanagi as a brand, but it is instead a style of knife — it's the samurai sword-style knife they use at sushi restaurants to cut raw fish. Misono is a very high-end brand that I've never held, but I'm sure their products are stunning. I've tried the 8" and 11" Masumoto chef knives and they were some of my favorite. Very functionalist in design, but near-perfect weight, grip, steel and balance.] 

Chef Thi via Nguyen: "My wife has a Masahiro chef's & santoku knife, but I most commonly see Global knives as they've got the balance of value (comparatively) and function. One of my other line cook has a Global, and others we've had come in have used quite a few Global (Japanese brand)." 

[Eron's note on Nguyen and Thi's picks: I got a chance to handle a couple of Masahiro knives I was impressed. Scary sharp, great balance. A touch light for my taste, but obviously excellent knives. I've also handled most of the Global lines of chef knives. They tend to have slightly smaller grips and lighter weights than average. I felt my hand was crowded on the handle of even the 10" chef, but I have fairly large hands being six feet tall. Again, wonderful knives especially for those of you with a lighter touch.]

Chef Josef from Baco Mercat: "I use MAC knives. I have used them for 10 yrs and they don't let me down." 

[Eron's note: MAC knives were a brand I had never seen before, but I tried a bunch of them at a local Japanese kitchen store and was tremendously impressed at their weight, balance and general feel. The MAC and Masumoto knives were the least esoteric ones am leaning toward buying. MAC has a number of lines of knives. The lower end knives were a great price-to-value ratio; the "Professional Mighty" knives were nicely weighted and perfectly built.]

Now what's amazing is that all three, Perfecto, who's at Lazy Ox (famous for his paella and doing a stint at El Bulli), Thi from Starry Kitchen (famous for being an underground restaurant and serving epic Vietnamese inflected asian fusion food) and Josef from Baco Mercat (which features transformative small plates) all use Japanese-made but western-styled chef's knives in the middle of the price range ($100-$250).

Additionally, The Wall Street Journal has an article where they got the chef from Crush in Seattle, Jason Wilson, to talk about chef's knives. Four of the five knives from the Wallstreet Journal's article were also these kind of Japanese knives.

These "Japanese-made, Western-style" knives have a name by the way, it's "gyuto."

So why is this? I can only speculate, so skip this paragraph if you value credibility, but based on rule #1 of picking a chef's knife, Japanese knives tend to be made from hard, very well-made steel. This means they are insanely sharp and stay that way. Additionally, a gyuto is thinner than a Western-made knife. This means that it is more nimble and controllable, especially while cutting vegetables. These restaurants all focus very heavily on produce, so such knives would make sense with their food. Being in Los Angeles, there is often a light Japanese or Southeast Asian inflection to the food, so perhaps the tools reflect the cuisine? Anyway, it doesn't particularly matter, so it's time to move back to the land of knife-reality.

As I mentioned earlier, Japanese knives are also a bit more difficult to care for than Western knives: They are more brittle and hence they are more prone to chipping so you should take care about banging them against hard objects; This means you probably shouldn't be hacking at bone-in meat with them — Instead, use a sturdy Western utility knife or boning knife for those tasks. Some Japanese knives have higher than average carbon content in their steel alloy which means they can rust if you don't keep them dry. Occasionally wiping these high-carbon knives while you work will prevent any issues. Wash and completely dry your knives immediately after use. Do not put them in the dishwasher. Repeat after me: Do not put any good knife in the dishwasher. You can't let these higher-carbon knives sit in a sink either. Please do not cut with them on anything but a cutting board or specially designed cutting surface. 

Since the knives that were recommended all hold up to heavy professional use, so they're obviously not THAT fragile. A few of the knives also have more stainless-steel properties than others so read the descriptions to pick the best knife for your kitchen. 

Speaking of cutting surfaces, the most recommended surface is getting a large "end-grain" block cutting board. These kinds of cutting boards keep the edge longer. They are not dishwasher safe. They aren't terribly expensive, making them a good investment. Get the biggest board your can reasonably use on your counter. At least in my kitchen, I can never have a large enough cutting board.






Now the knife-porn — these are the links to the 9.5" versions of the knives discussed in this article (since that's the size I liked, though almost all of these knives come in various sizes), along with some alternates that got mentioned on forums and in the Wall Street Journal. I'm mostly linking to Chef Knives To Go because their interface made it quite easy to navigate and they seem like a cool company. I have no particular relationship with them but I am happy to accept any and all free knives that they might send my way, wink wink nudge nudge. There are other places like Korin that are also reputable.

Chef Perfecto:
Masumoto Western Market VG 240mm gyuto $179.95 
Misono 440 240mm Gyuto $224.00

Chef Thi:
Masahiro Gyuto 240mm $136.50
Global GF-33 8 1/4" Forged Chef's Knife $164.00

Chef Josef:
MAC Professional Mighty Chef's Knife 9 1/2" $220
MAC Chef's Series Chef Knife $110.00

On a pesonal note, after my stop at The Surly Table, I was considering the Miyabi Kaizen because I liked the general vibe of the knife, but this post mentioned that while it's better than a Shun, at $200 it's rather overpriced. Of course, the fancy decorative pattern on the blade doesn't mean it cuts any better. The responder suggested going with one of these two other knives instead — both of which are great value knives:
Fujiwara FKM *Stainless* Gyuto 240mm $83.00 
Tojiro DP Chef Knife 240mm $99.95

From the Wall Street Journal, two knives that seemed like good additions to our list were:
A very traditional looking Japanese knife: Moritaka Gyuto 240mm $207.00
Or if you wanted a more familiar Western knife, the Wustof Ikon line 9" Chef Knife $180.00

To wrap up, I hope you've been able to take the story of my humiliation turned to determination as a way to learn a bit about knives. I set out to fill a major gap in the knowledge-base of internet by providing a comprehensive look at buying your first quality chef's knife. Hopefully you'll walk away from this article with enough knowledge to skip the marketing and the troll-nitpicking and a get yourself a good knife so that you can make good food! I spent a while away from my art (http://www.eronrauch.com if you want to see some of it) to write all this and hope this article can be of great service to those of you who, like myself, are fairly serious about cooking but by no means have the knowledge pool of a professional chef. Let me know about your experiences with getting a knife — Follow me on Twitter @eronrauch







Shout Outs:
Starry Kitchen is moving to share a kitchen at Tiara's. Go stuff your faces there and follow them on Facebook too! Nguyen and Thi are great people, who are always happy to answer a silly question, make amusing blog posts and make wonderful food. If that doesn't impress you, they are doubly amazing people for being so polite when I misspelled their names a couple of times in this article. Go team art school spelling bee! If you like the idea of eating at a place where a dude in a banana suit is cursing up a storm about how much he loves fish sauce with a bunch of Star Wars jokes around you, you'll be right at home.

Lazy Ox, where Perfecto resides as chef, was very generous in answering my questions. I've been going there since they opened, and they continue to be one of my favorite culinary venues in Los Angeles, forcing me to make agonizing choices about what dishes to order from their constantly changing menu.

Josef is easily one of my favorite chefs in town, weaving fascinatingly diverse but direct flavors together in his dishes at his restaurant Baco Mercat. Snag a reservation and have a whiskey before you eat. 

Evan Kleiman is host of KCRW's "Good Food" and one of the stewards of Los Angeles food, a master of Italian fare, and a guru of pies. Like her on Facbook, follow her blog and most of all, listen to her show which is one of the best food resources available!

I'd also like to thank Callie for persuading me to go ahead with bothering these amazingly talented folks with my silly questions and for putting up with endless hours of talk about knives around the apartment. 

PS: If you were wondering, I shot the photos and created the knife illustrations for this article. 

Thursday, July 19, 2012

Sharing A Few Cookbooks


Since I'm in the midst of writing an epic post about buying pricey chef's knives and that massive studio art sale, I figured I would take a moment away from all the seriousness and talk about cookbooks for a moment. Some of the posts I get the best responses, with good reason, are the ones simply sharing recipes and cookbooks I've found. There are more than a few cookbooks out right now that I'm really excited to get, but I need to be forcibly restrained from buying these five this instant:



"Eat With Your Hands" by Zak Pelaccio (of Fatty Crab fame) is destined to be a classic of full-on southeast asian flavors. Maybe it's because I live near a Malaysian market, but this food sounds amazingly bold. I've cooked a couple of his Malaysian grill recipes that have been featured in Bon Appetit, and they have been killer. I've not even looked inside so I don't know how complex finding the ingrediants will be. Living a major metro area now, nothing is too hard to find, but having come from a small town in the Mid-West I totally understand how certain things might require epic mail-order to track down. http://www.amazon.com/Eat-Your-Hands-Zak-Pelaccio/dp/0061554200/ref=wl_it_dp_o_pdT1_nS_nC?ie=UTF8&coliid=I1CSTPQJ7MQF0S&colid=22JLIIUY1AM8O





Next up is "Plenty" by Yotam Ottolenghi. Even though he and his partner are not vegetarians, I've found that I more significantly enjoy veggie cookbooks by non-vegetarian chefs. I bought this as a gift for someone last Christmas and paging through it I was floored by the incredibly vibrant Mediterranean and Middle Eastern food that was featured within. I first heard about this volume on NPR's amazing food program "Good Food." But you know me, always late to the party because I've got a million project going on.  http://www.amazon.com/Plenty-Vibrant-Recipes-Londons-Ottolenghi/dp/1452101248/ref=wl_it_dp_o_pdT1_nS_nC?ie=UTF8&coliid=I8PHCIYY9EYJQ&colid=22JLIIUY1AM8O





On the same note, but much more challenging to the home-cook, the inimitable chef Alain Passard, who made waves by removing meat from his restaurant's menu, has released a small new volume called "The Art of Cooking with Vegetables." Even if it sounds deeply challenging, and is devoid of friendly photographs (though the idea of schematic paper mock-ups sounds fascinating to me as an artist), I dearly want to see and cook through what goes on in the head of one of the world's best chefs. http://www.amazon.com/The-Cooking-Vegetables-Alain-Passard/dp/0711233357/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&coliid=I2WDTZ7DAB48LP&colid=22JLIIUY1AM8O






Reading the recent issue of Lucky Peach (#3) was a fascinating and weird experience. Leaving that larger conversation for later,  the magazine focused on the future of restaurants and amidst the doom and gloom and haute cuisine rhetoric, these two gents from Canada fgave one of the most insightful, level-headed and frankly intimate interviews featured in the issue. They impressed me so much in that interview that I want their restaurant's book, "The Art Of Living According To Joe Beef," even though I know nothing about it or the cuisine they serve. http://www.amazon.com/The-Art-Living-According-Beef/dp/1607740141/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&coliid=I2YCP5QUKY2OGB&colid=22JLIIUY1AM8O




Finally, a cookbook from of all publishers, McSweeney's? Yes. The book "Mission Street Food" which is simultaneously a cookbook and a statement of purpose from the San Francisco restaurant of the eponymous title. I love funky Chinese food, especially the pungent Szechwan varieties, and again, it was Bon Appetit that turned me on to this book. I don't know why, since it's not a magic magazine or anything, but Bon Appetit always seems to have some feature or another on the kind of food I enjoy cooking most in the kitchen, which is highly flavored and a bit unfussy.  https://store.mcsweeneys.net/products/mission-street-food

I hope you've all enjoyed this delicious interlude — back to working on art projects!



Friday, July 13, 2012

Double-Cooked Malaysian Pork With Herbs




This is a fairly simple recipe that derives much of it's flavor from the multistep cooking process of the pork (and don't fear the fish sauce!) Before you complain, I know "Malaysian pork" is kind of a strange deal given that much of the country is Muslim, but pork shoulder is always sold in giant chunks, so I end up having leftovers from previous recipes. I should note that the foundations of this dish came from an article by Zakary Pelaccio in this month's Bon Appetit. His Turmeric chicken wings recipe is amazing. http://www.bonappetit.com/recipes/2012/07/grilled-turmeric-and-lemongrass-chicken-wings


Double-Cooked Malaysian Pork With Herbs

1 lb pork shoulder cut in to 1" cubes
1 tbs fish sauce
2 tbs lime juice
1 tbs white wine (I used Korean cooking wine)
1 tbs palm sugar (sub in demerara if needed)
2 red chiles, seeded and diced (heat to taste, of course)
2 cloves garlic, minced
3 ears corn, shucked
Lots of fresh cilantro, mint and basil (a couple handfuls) 
Cooked rice

1) Combine the fish sauce, lime juice, white wine, palm sugar, chiles and garlic in a bowl. Whisk until it's all blended together. 

2) Add pork and make sure it's all coated well. Marinate overnight, stirring occasionally.

3) Preheat the oven to 275. Place the pork in a small baking dish so that the the pork comfortably nestled together and is still coated in liquid (about 1" deep). Cover with a lid or foil and bake for 2.5 hours. This is a perfect time to take a nap, have some cuddle time with your significant other, or if they're off on vacation without you, to drink beer and play video games (meaning: getting called a menagerie of names by profane 12-year-olds who are better than you at the game for a bit.)

4) Pull the pork from the oven and empty all of it and the liquid in to a sauce pan. Run the heat at medium-low  and start to reduce down the liquid until it is syrupy, stirring as needed so that the bottom doesn't burn. This should take about 15-20 minutes. 

5) While the pork is finishing, cook the corn. The best way to cook it would be to lightly grill it so it had a lovely smokey flavor and still hold it's texture. But living in an apartment, I don't have a grill (and if i did it would probably set the overhanging roof on fire) so I just cut off all the kernels and blasted them in a heavy skillet for a few minutes over medium high heat to char them lightly. 

6) Once the sauce in the pork is reduced to a thick, glossy sauce, add the cooked corn. 

7) Serve the pork-corn mixture over rice and put a generous portion of fresh herbs on top. And don't forget the beer.


Friday, July 6, 2012

Six Months Of Pretension And Angst


From what the internet tells me, every serious music critic, music blogger, music site, and music troll is currently in a tizzy writing and complaining about "Best Of The Mid-Year" lists. 

I didn't even know the cycle for making music lists had been moved to every six months — I guess there are too many recipes on this blog for anyone to have thought I was cool enough to send me that memo. 

But being as susceptible to peer pressure as I am (being as I am so terribly lonely and stupendously unloved; and there are wolves after me) I decided to make a list too. Lo and behold, here are my picks for some notable releases in the last six months. Also this picture of me:

Yes, I am probably judging your
musical taste right now.


Best Genre Bending Metal Album Seen Through A Tinge Of Literary Southern Gothic That You're Going See In Many Many Top 10 Lists In Another Six Months: 
Horseback — "Half Blood"

Best Intricate, Exciting Jazz Album For The Initiated Or The Boldly Adventurous That Had A Waiting Line Like A Hollywood Club At The Record Release: 
Tim Berne — "Snakeoil"

Best Slowly Echoing Rock Album To Listen To At 3AM When You're Still Drunk On Cheap Whiskey And Wondering Where Your Life Went Wrong: 
Zelienople — "The World Is A House On Fire"

Best Black Metal Album That Is Probably Just A Hint To "Post-" (And Too Well Recorded) For Traditionalists But Not "Out-There" Enough For Expirimentalists: 
The Great Old Ones - "Al Azif"

Best Dark, Massive, Seriously Blackened Soundscape Album That Was Released At The Beginning Of The Year So People Have Already Forgotten About it: 
Sutekh Hexen - "Larvae"

Best Melodic Funeral Doom Everyone Else Is Shitting Themselves Over, Which I Like But I've Only Listened But Once (It Reminds Me Of 40 Watt Sun): 
Pallbearer — "Sorrow And Extinction" 

Best Explosive Dark-Tinged Electro-Doom Album That Could Very Well Be A Sleeper Crossover Success In The Indie World: 
Pinkish Black — "Pinkish Black"

Best Enchanted Soundscape Album That Shows A True Collaboration Can Produce Even Better Pieces Than Either Band Could Individually: 
Locrian & Mamiffer — "Bless Them That Curse You"

Most Charming Sunday Morning With A Cup Of Coffee Music That Actually Has Great Substance: 
Janel & Anthony — "Where Is Home"

Best Pretentious, But Soooo Damn Cool Hazy-French Bedroom Experimental Electronic Album:
Berangere Maximin - "No One Is An Island"

Best Slightly Over-Produced Crazy-Technical Blackened-Death-Something-Or-Other-Genre That I Can't Quite Decided If It's As Good As I Think It Is, But Damn Is It Hard: 
Dodecahedron — "Dodecahedron"

Best Death Metal Album With A Deep Passion For The Social Conscious That Isn't As Good As That One Space-Whales Album (You Know Which One), But Only Barely: 
Gojira — "L'Enfant Sauvage" 

Best Genius Live Drone From An Improv Supergroup Featuring One Of My Favorite Cellists (AKA Music For Those Of You Who Don't Have Girlfriends *AND* Don't LIke Grindcore): 
Anla Courtis, Okkyung Lee, C. Spenser Yeh, Jon Wesseltoft — "Cold/Burn" 

Best Classic Black Metal Reissue That Sounds Shockingly Fresh On Vinyl: 
Blut Aus Nord — "Ultima Thulee"

Best Re-Reissue To Use As A Party Trick When You And Your Friends Get Really Stoned And Stare At It's New Hologram Cover For A Couple Hours: 
Sleep — "Dopesmoker"

Best Follow-Up That May Actually Be Better Than The Breakthrough Black-Metal Meets Joy Division Release That Toped Charts Last Year, And Yet Another Amazing Handmade Birds Release: 
Circle Of Ouroborus — "Lost Entrance Of The Just"

That's it! Have fun (well, "fun" may be the wrong word for most of this music, but you get the idea) and let me know what albums you've all been digging on!