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What the gently caress how does that happen? Also is that on the spine? If so, my uninformed opinion is that it's a cosmetic problem rather than a functionality problem.
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Jul 9, 2013 05:32
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| # ¿ Apr 25, 2024 00:48 |
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It'd be much more worth your time to have the edge professionally reground, fixing that with a low-grit stone would probably take...too long.
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Jul 9, 2013 14:38
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No Wave posted:When I worked in a kitchen, some people had these neat rubber rings that they'd put under the cutting boards so that they wouldn't slip. Felt nicer than having to wet a paper towel every time. Anyone know these/where I can get them? I literally found a roll of non-slip rubber padding at the dollar store one day, I think it's supposed to go in cabinets for dishes and whatnot. Works amazingly well for my cutting board, better than a wet towel any day.
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Jul 11, 2013 04:20
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Fo3 posted:I have no idea what that cleaver is or who makes it and why. A bench knife is for scraping your work surface when baking, among other things. 
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Jul 22, 2013 15:23
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So I'm considering picking up a dedicated prep/vegetable knife. Been looking at japanese steel, but I don't really know what's good for prep. I would likely sharpen it on my waterstone at least once a week, if that changes anything. Any recommendations for a preferably sub-$100 japanese prep knife?
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Jan 21, 2014 18:34
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GrAviTy84 posted:for 100% purely vegetable use you will want a nakiri. I'm more of a rock-chopper, but it's something I'm trying to gravitate away from. How difficult is carbon steel to maintain, as someone who has only had stainless knives? I know certain things are more reactive, but I'm not sure what those things are.
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Jan 22, 2014 13:30
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Alright, looks like I'll be picking up the Murata pretty soon, thanks guys!
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Jan 22, 2014 18:56
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I have a very similar issue with my Murata Buho Nakiri. I sharpen almost daily on a 1k grit waterstone wrapped in newspaper, and about once a week without newspaper. It seems to lose it's keen edge within about an hour or so of use, and becomes difficult to use for even basic tasks by the end of my shift. I'm pretty diligent about wiping it after use, but also haven't really developed a successful patina either. I never really hone it at all, because I figured that's what the stone+newspaper was for, but maybe I'm mistaken in that thought.
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Jun 3, 2014 17:57
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revdrkevind posted:Between these posts I grabbed a 'Nox santoku, and my preference for cute little Asians grows. I just push-cut a whole stewpot worth of cabbage and celery and carrots like it was second nature. Damnit. Wait 'till you use a nakiri. I thought about replacing mine for a while because it's a pretty over-reactive carbon steel and I needed to be able to rock-chop better, but I just feel so comfortable with it that I'm just changing how I cut and treat the knife.
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Sep 3, 2014 06:50
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