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Sharpening stones for Japanese Gyuto

Chem gives some good advice here. Moritaka is hit or miss. Just closely examine the blade meeting your cutting surface to see if there are 'spots' where the edge doesn't meet the surface. If you see that, then there is a good chance you have a 'hole' or over grind.

I also fully support people pushing a flattening stone (dmt xxc or others). Frankly, if you start on a 1-2k grit stone and keep it flattened, you will have a good 'toothy' edge. I'd invest in a flattener before a higher grit, but that is just my preference when I don't need to think about it anymore as I have all the bases covered :)

k.

Oct 23, 2014
smkit in Cookware

Hot spot in Le Creuset?

Get a copper heat diffuser. I always had problems with my gas and my Le Creuset hot spots, but now I never use the pot without a copper heat diffuser. You can also go to a metal supply vendor and get a thick piece of aluminum, but the edges will need to be sanded down.

k.

Oct 23, 2014
smkit in Cookware

Kid Friendly, good restaurants in the area?

I know you have come and gone already, but on a return visit I would highly recommend Tiny Diner. They have a nice outdoor seating area and a garden with paths for the kids. They also have one of those Cheeriup twig forts. I regularly take my kids there and they are 1 and 3.

Oct 03, 2014
smkit in Minneapolis-St. Paul

Confused about cutting boards

Also keep in mind that different types of wood will 'move' more than others. If you made the exact same cutting board out of five different woods, each one would likely warp a bit differently.

Jul 09, 2012
smkit in Cookware

Confused about cutting boards

Thin boards will warp more easily, so you have to be very careful with storing and moisture. Warping will stress the seams where the boards are glued and weak points in the wood. I've cut juicy tomatoes on a 1-inch end grain board before and just the juice from the tomato will cause it to slightly warp after 30 minutes.

Jul 09, 2012
smkit in Cookware

Where do you buy your knives?

That's true sid post. You do have to know what you are doing and what you want. But it is my guess that a lot of knife knerds out there have unused Shuns hanging around from back in the day when they started getting into J-knives.

Jun 17, 2012
smkit in Cookware

Where do you buy your knives?

I bought a kid's konosuke mini-nakiri and a kansei folder. The shipping was really quick from Canada too. I had some custom knives from Canada take around 3-4 weeks to get once and this shipment came in about 4 days. They also wrote to confirm my order as they wanted to double check my order.

Jun 17, 2012
smkit in Cookware

Where do you buy your knives?

I would second JKI and I've also shopped at most of the others mentioned in this thread. Good advice has already been offered. With that said, I've also ordered from Tosho out of Canada, Mad Cow Cutlery, and Japan Woodworker with good experiences.

You can also browse (or post) on the buy/sell/trade portions of the knife forums (KitchenKnifeForums or KnifeForums). You never know when someone wants to unload a knife, and you might get a good deal. It will also likely be sharper than if you buy it from a traditional retailer ;)

Jun 16, 2012
smkit in Cookware

What is more useful for you? Saute pan or Frying pan?

I probably use my saute pan more these days, BUT the one pan I like more then either of them is my calphalon 12" everyday pan in the picture below. It has an inch more in diameter at the surface than my al-clad 12" fry pan and the same as my saute pan, the sides are taller and steeper but not straight like a saute pan, and it doesn't have a long handle making it easier to put in the oven. It is a great hybrid between the two and the handles make it better for the oven. I have even done roasts in it because the top rounds and gives nice clearance.

May 31, 2012
smkit in Cookware

Misono and Masahiro knives

Wow, this post is a time capsule.

I have one Misono UX10 gyuto 240mm. I bought it used and the previous owner put a 90/10 edge on it. I would agree with scubadoo97 that the width of the bevel is important. It was very noticeable when I got the knife.

Edit: since this is an old post, Misono prices are much higher now, so there may be better options out there in terms of price and value. I got mine used with a custom rehandle for less than the list price. Go used if you can.

May 24, 2012
smkit in Cookware

Knife sharpening

Btw, Burke Cutlery has a new website and relocated to Hurst. With that said, he is now doing knife work full time and working on his own line of knives.

http://burkecutlery.com/

May 19, 2012
smkit in Dallas - Fort Worth

Chopped All-Stars Finale (5/6/2012) [SPOILERS]

Just watched this episode today. I shy away from saying Penny is a horrible person, but here is someone who (1) roots for others to make mistakes in a charity event and gloats about it (2) ultimately tries to promote herself more than her charity and (3) is an ungrateful loser. She definitely is someone I would never want to be around, see on TV, or take cooking advice from. She may have made the final round, but Penny is definitely a chopped loser.

May 18, 2012
smkit in Food Media & News

What's the BEST cooking site?

I like Eat Your Books. It's nice to have all the recipes in my cook books indexed and searchable.

May 05, 2012
smkit in Food Media & News

Masahiro guidance.

No clue, but I am interested in seeing what you do with it. My only masahiro is an M3 cleaver.

Apr 30, 2012
smkit in Cookware

Early Impression of a Moritaka AS honeuski

"Come to think of it. What Moritaka really need to gain control is the grinding..... -- that is where the improvement needs to be made. Not that mine has any problem, but others have."

_________

And the big thing is not to make a mistake and overgrind an area of the blade. Once metal has been taken away, it can't be put back. I've had knives that have had mediocre grinds, but they can be fixed by thinning, evening out the bevels and just regular sharpening. But an overgrind that extends to the edge will usually get worse over time and may be unfixable.

Apr 22, 2012
smkit in Cookware

Early Impression of a Moritaka AS honeuski

Don't have much of a patina on it yet, but it will come. Almost all my knives these days are more reactive carbon (W2, O1, and 52100). No chicken contest yet ;)

Apr 22, 2012
smkit in Cookware

Early Impression of a Moritaka AS honeuski

Well, if their are no high spots along the edge, you are probably ok. Yeah, I need to dedicate a month to breaking down chicken and really put my through some work. The steel on mine is 52100.

Apr 21, 2012
smkit in Cookware

Early Impression of a Moritaka AS honeuski

Thanks for the report chem. I must admit that I got a custom honesuki in and have yet to use it very much, so I will use your post as inspiration. Btw, are there any over grind issues with your Moritaka? That brand has gotten some pretty bad reports in the last couple years and it seems to be hit or miss on whether it is an issue or not.

Apr 21, 2012
smkit in Cookware

kitchen knives

I've heard good things about both knives. I don't think you can go wrong really, and if you are just starting to sharpen, it is nice to have something not so expensive that you don't feel you can 'screw up'. I'd probably go for the CarboNext JCK line which is supposed to be close to a TKC. I love my TKC 240mm gyuto.

Apr 21, 2012
smkit in Cookware

Care of carbon steel knife--patina question

"How you know you're way too into Japanese knives: you accidentally cut a finger off and your first thought is: "dammit, I hope I didn't chip the blade on the bone"

________

...and then which do you do first: bandage your finger or wipe the blade down?

Apr 19, 2012
smkit in Cookware

Care of carbon steel knife--patina question

Very much agree Kaleo. It is strange how steels become popular (and not so popular) and 1095 will hopefully have its day again. I remember when Devin Thomas and his son, Larrin, stood by AEB-L at KnifeForums for a long time before people started accepting that steel for knives. Now it has become quite popular. 1095 just needs a 'booster' to stand by it once again (in the kitchen), make great knives with it, and interact with the knife community. Unfortunately, the knives of Joel Bukiewicz (of Cut Brooklyn) don't break out of the NYC locale much. He doesn't care to interact with the forums really and one time I wrote him AND called him to buy one of his knives and never got a response. I respect him, still want one of his knives, but he doesn't seem to need knife knuts and forums. He makes his coin in other ways.

Apr 17, 2012
smkit in Cookware

Care of carbon steel knife--patina question

No, why? Am I missing something. I was thinking about this thread from KKF.

http://www.kitchenknifeforums.com/sho...

Apr 17, 2012
smkit in Cookware

Care of carbon steel knife--patina question

+1 to what cowboy said. I can't remember hearing anyone take on 1095 recently in the knife forums. Sometimes if a knife is made out of 1095 and it is really expensive, people might question the 'value' of the knife and label 1095 as 'simple' (Read: Cut Brooklyn). With that said, 1095 definitely isn't in the 'popular crowd' these days with custom kitchen knife makers. It seems W2, O1, and 52100 are the favored carbon steels right now.

Apr 17, 2012
smkit in Cookware

Care of carbon steel knife--patina question

I agree with Kaleo on this. Before going down that route I would try forcing a more even patina that you can live with. Also, I have often used the BKF and cork on my knives and it sort of works. It removes the big stuff, but ate awhile it just sort of gets cloudy and dull.

Btw, what type of carbon steel is it? Maybe I missed it up thread. I'd also try the carbon blade on some food like apples and see how they taste. Some carbon imparts not-to-pleasant taste to the food, and a patina helps reduce that. It may be that you need a patina. I have a couple of knives like that.

Apr 16, 2012
smkit in Cookware

Does anyone have an opinion on WMF cookware?

Yeah, with those specs you will have few options, and they will all cost. Eva Solo has nice stuff too with draining lids and interior markings, but it is also spendy.

Apr 15, 2012
smkit in Cookware

Ready to Buy New Pots: Need Advice

Have you considered the Vollrath Tribute line of cookware? I've read good things about them and most seem to like the handles and balance. I don't need new pans, but if I did, I would likely try this line.

http://www.vollrathco.com/catalog_bro...

Apr 13, 2012
smkit in Cookware

Does anyone have an opinion on WMF cookware?

I'm sure WMF cookware is well made as is their other equipment and will perform well, but I always thought the lid was a bit gimmicky and the added cost for that feature is quite significant. Did I see that correct? $190 on Amazon?

Even if my cooking style demanded that I boiled food a lot and needed to use a strainer, I don't think I would pony up the cash. I use a spider strainer for most pastas except spaghetti.

Apr 13, 2012
smkit in Cookware

Benchmade Kitchen Knives

The point I am trying to make is that the (few) knifemakers that make both good hunters/folders AND good kitchen knives, actually know how hard it is to make a good kitchen knife. It takes them a lot of time to master it and demands a lot of feed back from cooks. Whether or not Benchmade has gone through this process or not, I don't know, but the comment from the reviewer on their site regarding the thick blade and how it wedges, seems to imply it they might not have figured out a good kitchen knife yet.

Apr 12, 2012
smkit in Cookware

Stainless Steel Bento Boxes -- Do they even exist?

I don't know if these fit your needs or not. Rakuten can be a little bit more of a challenge to order from (sometimes) depending upon which Japanese company fulfills the order. You may need to go through a shipping broker.

http://global.rakuten.com/en/store/al...

http://global.rakuten.com/en/store/im...

http://global.rakuten.com/en/store/dh...

Apr 12, 2012
smkit in Cookware

Everything sticks to the knife!

It doesn't have to be thick at all -- not like a yanagi. The convexing is really subtle. Check out this picture.

Apr 11, 2012
smkit in Cookware