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WerthersWay
Jul 21, 2009



I wouldn't give it to my worst enemy. It's that bad.

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Steve Yun
Aug 7, 2003

I
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Soiled Meat

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

Shooting Blanks
Jun 6, 2007

Real bullets mess up how cool this thing looks.

-Blade


Scott808 posted:



All level on the line that runs tip to heel as shown by the thin green line.

Green rectangle under the blade shows what a board would look like under the blade.

Sabatier
Shun Ken Onion
Tojiro DP 270mm
Sukenari 270mm

I don't see how that Shun is anywhere near the classic French profile.

I actually have and use that Shun Ken Onion on an (almost) daily basis. It took some getting used to, but I like it.

Steve Yun
Aug 7, 2003

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Soiled Meat



I think I solved my cleaver storage problem. I bought another Eva Solo knife block ($50 shipped used) and turned the squiggly inserts sideways.

Steve Yun
Aug 7, 2003

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Soiled Meat



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?

Scott808
Jul 11, 2001


Steve Yun posted:



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?

I have a Michigan Maple Block board, but it has no juice groove (http://www.butcherblock.com/product...ble-1-34-thick/). It looks like they make on with a groove - http://www.butcherblock.com/product...-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 Mar 3, 2018 around 14:14

Marman1209
Jun 14, 2005
NonSequar got me this account for no damned reason.

Just plan a road trip that takes you through Effingham, IL and stop at the Boos factory store.

I'm only slightly joking.

Steve Yun
Aug 7, 2003

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Soiled Meat

https://www.kickstarter.com/project...rce=16.go2.fund

CrazyLittle
Sep 11, 2001







Clapping Larry


why would you do this to us

Steve Yun
Aug 7, 2003

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Soiled Meat

https://www.kickstarter.com/project...n-kitchen-knife

Shooting Blanks
Jun 6, 2007

Real bullets mess up how cool this thing looks.

-Blade



Isn't this like the third knife that has a stupid tapered handle like that? I seem to recall seeing at least one other.

SubG
Aug 19, 2004

It's a hard world for little things.


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.
But this one is designed by UBUTT



Design by UBUTT

Submarine Sandpaper
May 27, 2007

ASK ME ABOUT HOW I GHOULISHLY CELEBRATE THE DEATH OF CHILDREN TO TEACH THEIR PARENTS "A LESSON"


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

SubG
Aug 19, 2004

It's a hard world for little things.


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

Steve Yun
Aug 7, 2003

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Soiled Meat



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/project...nives-perfected

Steve Yun fucked around with this message at Mar 30, 2018 around 21:44

Invisible Ted
Aug 24, 2011

hhhehehe


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.

Steve Yun
Aug 7, 2003

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Soiled Meat

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?

SymmetryrtemmyS
Jul 13, 2013



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.

What're the good low end chef knives to recommend to newbies now?

https://www.amazon.com/Kuma-Chef-Kn...e/dp/B01ERJTK1E is the new Victorinox analogue for $20

SymmetryrtemmyS fucked around with this message at Apr 3, 2018 around 03:32

Oldsrocket_27
Apr 28, 2009



Comes right out of the box with a hollow just past the bolster!

SymmetryrtemmyS
Jul 13, 2013



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.

Steve Yun
Aug 7, 2003

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Soiled Meat

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.

odinson
Mar 17, 2009


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.

What're the good low end chef knives to recommend to newbies now?

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/Victori...duct/B008M5U1C2
https://camelcamelcamel.com/Tojiro-...duct/B000UAPQGS

odinson
Mar 17, 2009


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'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.

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/B...3?ie=UTF8&psc=1

The Edge Pro AGP clone $30
https://www.amazon.com/gp/product/B...0?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

Wroughtirony
May 14, 2007



Steve Yun posted:



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.


LOL https://www.kickstarter.com/project...nives-perfected

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.

.Z.
Jan 12, 2008

que ojos tan lindos tienes...



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.

Timby
Dec 23, 2006

Your mother!


.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 Apr 5, 2018 around 18:48

Steve Yun
Aug 7, 2003

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Soiled Meat

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.

Timby
Dec 23, 2006

Your mother!


Steve Yun posted:

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.

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.

nervana
Dec 9, 2010


How do you guys store your knives? knife block?

mindphlux
Jan 8, 2004


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

AVeryLargeRadish
Aug 19, 2011

WolfDad is Best Dad.


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.

guppy
Sep 21, 2004

sting like a byob

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

Pooper Trooper
Jul 4, 2011

neveroddoreven

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

Submarine Sandpaper
May 27, 2007

ASK ME ABOUT HOW I GHOULISHLY CELEBRATE THE DEATH OF CHILDREN TO TEACH THEIR PARENTS "A LESSON"


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

SymmetryrtemmyS
Jul 13, 2013



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.

Ranter
Jul 11, 2004



mindphlux posted:

gently caress no

wooden magnetic knife strip, bolted on the wall. https://www.benchcrafted.com/magblok

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.

mindphlux
Jan 8, 2004


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.

Stalizard
Aug 11, 2006

Have I got a headache!

Fun Shoe

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 Apr 11, 2018 around 03:34

fart simpson
Jul 2, 2005



Lipstick Apathy

I just got a gyuto from the Masamoto Tsukiji store on my trip to Tokyo. It's very nice.

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Ranter
Jul 11, 2004



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

Ranter fucked around with this message at Apr 11, 2018 around 04:08

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