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I wouldn't give it to my worst enemy. It's that bad.
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Mar 3, 2018 05:30
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Ok saw it back and forth on a brick or cinderblock or sidewalk pavement for a couple minutes, should get dull enough to be a butter knife Make sure to get the whole edge and the tip
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Mar 3, 2018 05:33
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Scott808 posted:
I actually have and use that Shun Ken Onion on an (almost) daily basis. It took some getting used to, but I like it.
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Mar 3, 2018 09:10
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 I think I solved my cleaver storage problem. I bought another Eva Solo knife block ($50 shipped used) and turned the squiggly inserts sideways.
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Mar 3, 2018 09:37
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 New problem: my end grain bamboo cutting board has split. I already have a bunch of Oxo plastic boards but I need a wooden one that will look nice for dinner parties. I'm looking for: A) double sided B) thick and heavy C) juice grooves on one side D) long grain Is there a good one to recommend other than Boos Block? I get the feeling end grain boards split more often, yes/no?
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Mar 3, 2018 10:25
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Steve Yun posted:
I have a Michigan Maple Block board, but it has no juice groove (http://www.butcherblock.com/product/reversible-1-34-thick/). It looks like they make on with a groove - http://www.butcherblock.com/product/ecolyptus-18-x-12-x-1-34-ring-well-cutting-board/ . It's not very fancy, but fairy inexpensive. I drowned it in mineral oil before I started using it and ended up deciding to sand it a little to make it smoother than the factory finish. I'm happy enough with it. If you want to go nuts there's BoardSmith, Bork Wood, and MTM Wood. Regarding end grain and splitting - I don't know poo poo about woodworking, so take this with a grain of salt, but because of the way boards are made you're going to have to glue more smaller pieces together. BoardSmith touches on this a little where they glue up the pieces so they're in a pattern that staggers the glue lines and minimizes them. On mass produced boards I don't think that's less of a consideration, if at all. Edit: MTM Wood has a YouTube channel where you can watch him make all sorts of crazy rear end boards. Scott808 fucked around with this message at 15:14 on Mar 3, 2018 |
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Mar 3, 2018 15:02
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Just plan a road trip that takes you through Effingham, IL and stop at the Boos factory store. I'm only slightly joking.
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Mar 3, 2018 19:24
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https://www.kickstarter.com/project...rce=16.go2.fund
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Mar 30, 2018 18:10
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why would you do this to us
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Mar 30, 2018 18:47
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https://www.kickstarter.com/projects/49122191/veganblade-the-best-vegan-kitchen-knife
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Mar 30, 2018 18:53
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Isn't this like the third knife that has a stupid tapered handle like that? I seem to recall seeing at least one other.
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Mar 30, 2018 20:09
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Shooting Blanks posted:Isn't this like the third knife that has a stupid tapered handle like that? I seem to recall seeing at least one other.  Design by UBUTT
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Mar 30, 2018 20:13
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There was one that was a half tang and the kickstarter disruption was to take off half the handle to make it full. Other than the price, outrageously large HRC spread of 54-59, guaranteed slippery handle, and the hole where the pinch should be (lol finger holes) it may be ok? It's full tang  /e - actually looking at the above picture the handle really should be angled up a bit for clearance so that's something else. /ee - maybe it is angled and that doesn't show it well
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Mar 30, 2018 20:14
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Designed by UBUTT posted:The most noticeable feature of Achilles is the hole in its handle. It is a point that provides balance and grip to the knife. The hole sits at the knives point of balance and allows you to put a finger into it for optimal pressure distribution while cutting. Not pictured: any single person in the demo videos actually holding the knife that way
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Mar 30, 2018 20:17
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 There's the Chroma knife series that was designed by Porsche. Instead of a gloryhole, it had a ball bearing in the pinch spot which looked like it would get in the way for different reasons. Submarine Sandpaper posted:There was one that was a half tang and the kickstarter disruption was to take off half the handle to make it full. LOL https://www.kickstarter.com/projects/1048684157/fini-cutlery-chef-invented-knives-perfected Steve Yun fucked around with this message at 22:44 on Mar 30, 2018 |
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Mar 30, 2018 22:32
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Anyone have an opinion about angle guides for sharpening? I've been freehand sharpening my knives for several years (less so now that I don't work in kitchens), but I do feel that my angles are inconsistent, and I've kind of messed up a couple knives as a result. I'm looking at something like this: https://www.amazon.com/Wedgek-Angle...ing+angle+guide For context, I'd like to fix up a carbon steel nakiri that I goofed up a little in the past.
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Mar 31, 2018 14:52
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Ok, so Victorinox Fibrox went from $27 to $42 years ago, but now I'm finding out Tojiro DP gyuto jumped from $56 to $89. What're the good low end chef knives to recommend to newbies now?
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Apr 3, 2018 02:39
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Steve Yun posted:Ok, so Victorinox Fibrox went from $27 to $42 years ago, but now I'm finding out Tojiro DP gyuto jumped from $56 to $89. https://www.amazon.com/Kuma-Chef-Knife-Multi-Purpose/dp/B01ERJTK1E is the new Victorinox analogue for $20 SymmetryrtemmyS fucked around with this message at 04:32 on Apr 3, 2018 |
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Apr 3, 2018 04:28
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SymmetryrtemmyS posted:https://www.amazon.com/Kuma-Chef-Knife-Multi-Purpose/dp/B01ERJTK1E is the new Victorinox analogue for $20 Comes right out of the box with a hollow just past the bolster!
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Apr 3, 2018 16:56
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Oldsrocket_27 posted:Comes right out of the box with a hollow just past the bolster! Yep. It's not perfect, but it is $20, and as long as you aren't triggered by the bolster, it has a pretty good edge profile. Better steel than the competition, too.
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Apr 3, 2018 19:49
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Symmetry was a lone voice in the wilderness proclaiming non-planetary bread mixer superiority over planetary mixers for years and finally got vindicated in Modernist Bread when they mentioned Ankrarsrum mixers as a good alternative to the popular Kitchenaids. I'm willing to take a chance on anything he recommends.
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Apr 3, 2018 20:40
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Steve Yun posted:Ok, so Victorinox Fibrox went from $27 to $42 years ago, but now I'm finding out Tojiro DP gyuto jumped from $56 to $89. Just bought a Fribrox for $30 at the end of February, and a Tojiro for $68 in October.The price will drop back down I'm sure for the Victorinox. https://camelcamelcamel.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/product/B008M5U1C2 https://camelcamelcamel.com/Tojiro-DP-Gyutou-8-2-21cm/product/B000UAPQGS
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Apr 4, 2018 04:21
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Invisible Ted posted:Anyone have an opinion about angle guides for sharpening? I've been freehand sharpening my knives for several years (less so now that I don't work in kitchens), but I do feel that my angles are inconsistent, and I've kind of messed up a couple knives as a result. I just got into sharpening myself. Got a combo pack of what you linked + honing steel add-ons $15 https://www.amazon.com/gp/product/B01N4VBR3W/ref=oh_aui_detailpage_o03_s03?ie=UTF8&psc=1 The Edge Pro AGP clone $30 https://www.amazon.com/gp/product/B00ABVS5VY/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1 And these Edge pro/clone accessories $35 https://www.chefknivestogo.com/edproesacpa.html Also bought new suction cups ($1) and silicone carbide ($5) from the proper Edge pro website. Have not used the carbide to properly flatten my stones yet. http://www.edgeproinc.com/Sharpening-Accessories-c4/ Here is one of the more helpful videos https://www.youtube.com/watch?v=hhdjBomm1zE
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Apr 4, 2018 04:37
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Steve Yun posted:
I got to test drive one of these years ago and I liked it pretty well. I don't know how it would be for long term everyday use, but I recall it being nicely balanced for chopping herbs and generally comfortable to use. I'd never buy one because they're pretty stupid expensive for no good reason, but I was impressed with it. The chef who owned it used it as his main knife and loved it.
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Apr 5, 2018 16:33
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That knife is always going to be the Hannibal knife for me. Man, I hope Fuller get's somewhere with his talks for making Season 4.
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Apr 5, 2018 19:06
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.Z. posted:Man, I hope Fuller get's somewhere with his talks for making Season 4. Dude got fired from Star Trek and hosed off from American Gods because Starz wouldn't approve like a $9 million per episode budget (and the first season was already $30 million over budget), I don't think he's finding work anytime soon. Timby fucked around with this message at 19:48 on Apr 5, 2018 |
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Apr 5, 2018 19:46
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He's already writing the Vampire Chronicles series right now. He ignored and left Star Trek because he was spending too much time on American Gods, and intentionally got himself fired from American Gods because he wanted to work on Vampire Chronicles. The guy can't stick to anything but it doesn't look like finding work is a problem for him.
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Apr 5, 2018 20:39
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Steve Yun posted:He's already writing the Vampire Chronicles series right now. By his own admission, he was fired from Star Trek. He has a notorious predilection for being a perfectionist and taking forever to get things done, so I wouldn't put much faith in Hannibal getting resurrected.
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Apr 5, 2018 20:49
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How do you guys store your knives? knife block?
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Apr 7, 2018 09:41
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nervana posted:How do you guys store your knives? knife block? gently caress no wooden magnetic knife strip, bolted on the wall. https://www.benchcrafted.com/magblok
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Apr 7, 2018 09:50
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nervana posted:How do you guys store your knives? knife block? I use knife guards and store them in a drawer. Keeps the edges and my hands safe. Magnetic blocks are also an option but I don't have a good place to put one.
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Apr 7, 2018 10:25
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nervana posted:How do you guys store your knives? knife block? I have an in-drawer knife holder like this, but not this one: https://www.amazon.com/Bellemain-Ba...wer+knife+block
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Apr 7, 2018 11:53
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Hi thread! So a few months ago a friend got this knife as a wedding present. He was, and I quote, too intimidated to use it, so he just gifted it to me. This is my first serious knife, all the other ones I have were just standard Ikea chef knives. The difference is night and day, the control I (feel like I) have is amazing. Now, having never used non-stainless knives before, the first time I used it to chop an onion I left it on the counter, and it was rusted within minutes. So I sanded the rust off (avoiding sanding the actual blade edge) and since then I've been cleaning it as soon as I'm done using it, giving it a thin brushing of olive oil and storing it immediately. My newbie question is: if I'm chopping a lot of stuff, sometimes I take a bit too long since my technique is pitiful. This means that occasionally there's what looks like rust forming on the knife, and transferring to whatever I'm cutting, like a really watery rust sediment. Is that something to worry about? Usually I just wipe it off with some paper towels and keep going, but it's always kinda stressful. Click for huge, I'm phoneposting and I can't find the imgur app's resizing option  
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Apr 8, 2018 19:50
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don't sweat it, carbon steel will discolor and sometimes will react with food but the discoloration will actually protect the steel from rust. You can force that as well with mustard or the like. Google force patina
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Apr 8, 2018 20:30
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The first thing I did when I got my first (and still only) carbon steel knife was to break down a huge bag of onions and freeze the gigantic pile of diced and sliced onions. I think it was a 50# bag, maybe 25-30#, whatever the big size is at the restaurant supply store. It left a pretty nice patina that now looks like every other patina once a knife has been used for a few years.
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Apr 8, 2018 21:09
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mindphlux posted:gently caress no I always wanted to get something like this but then I read their FAQ and it says stainless steel isn't magnetic. Never knew that was a thing! Knife guards it is.
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Apr 11, 2018 00:31
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Ranter posted:I always wanted to get something like this but then I read their FAQ and it says stainless steel isn't magnetic. Never knew that was a thing! Knife guards it is. what knives do you have that are stainless steel? I think you're probably confused about the definition of stainless steel here, or think steel things in your kitchen are stainless when they technically aren't stainless steel. literally everything metal in my kitchen except one prep bowl very clearly labeled STAINLESS STEEL sticks to these things - hard. and if you really do have knives that are actually stainless steel, you need better knives.
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Apr 11, 2018 04:30
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Ranter posted:I always wanted to get something like this but then I read their FAQ and it says stainless steel isn't magnetic. Never knew that was a thing! Knife guards it is. That is stupid and wrong. All common varieties of stainless steel are magnetic. The only knife you could possibly buy that isn't magnetic is a ceramic knife, which I loving hope is what they meant. Edit: that bullshit about carbon is quality is also terrible. Good knives are made from both carbon steel and stainless steel and they're just being pompous assholes if they say that one is better unilaterally Stalizard fucked around with this message at 04:34 on Apr 11, 2018 |
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Apr 11, 2018 04:31
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I just got a gyuto from the Masamoto Tsukiji store on my trip to Tokyo. It's very nice.
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Apr 11, 2018 04:38
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Just going off this:  And descriptions of knives that say stainless steel like Wusthof's Amazon listing. Or a random knife on cktg like this: https://www.chefknivestogo.com/yar2stgy21.html Bald Stalin fucked around with this message at 05:08 on Apr 11, 2018 |
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Apr 11, 2018 05:06
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