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brad87561's Profile

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Thinking about buying Sabatier Carbon Steel Knife-Any Thoughts?

If you rub a thin coat of food safe oil on a carbon steel knife after cleaning much like with cast iron cook wear it will stop rusting from being an issue. You just have to pamper that knife, especially after cutting your more acidic items like tomato or citrus fruits.

Apr 02, 2010
brad87561 in Cookware

Sharpening a masamoto gyutou 8.2 inchs

heat, is a yes. Vibration is also an issue as it can cause the blade to chip in the sharpening and/or weaken it and make it prone to a future chipping.

Apr 02, 2010
brad87561 in Cookware

How good is this set of knife ?

$16 dollars = not good enough. For knives harder than Rc 56 it is best to aim for ceramic or diamond steels. Careful if you go for diamond, they can do more damage than they are worth if you don't know what you are doing.

Mar 20, 2010
brad87561 in Cookware

Sharpening a masamoto gyutou 8.2 inchs

No, good electric sharpener is an oxymoron. Also an electric sharpener even at the correct angle would ruin the edge on VG-10 steel. Either take it to a professional, or learn how to sharpen it on your own. The Mino Sharp series of water stones come with little widgets to help you maintain a perfect 15 degree angle while sharpening and the extra fine stone will but a wicked sharp edge on your blade.

Mar 20, 2010
brad87561 in Cookware

Is this a good way of sending my compliments to the chef?

Extremely fine or rare wine would be a great gift, however, your frequent returns and obvious appreciation, are really the best gift. As a culinary professional, I'll tell you, we just want to have our huge, yet fragile egos stroked.

Feb 20, 2010
brad87561 in Not About Food

certified master chefs

You may be able to get one from world master chef's society. they require master chef status for membership, so they would know the answer for you. currently, CMC john kinsella is at MCI and one of his apprentices, is attempting the CMC test this year, maybe there will be one more CMC by years end.

Feb 20, 2010
brad87561 in Not About Food

certified master chefs

I totally agree with you. The CMC at my school, though angry and sometimes unpleasant, could tell you anything you could ever want to know about food, and especially butchery.

Feb 20, 2010
brad87561 in Not About Food

certified master chefs

It shouldn't mean anything as a diner really, its more of a rank thing among professionals. However, if a master chef is making your food, it is going to be beyond fantastic.

Feb 20, 2010
brad87561 in Not About Food

certified master chefs

It isn't about where they work, the examination for that certification is intense and even qualifying to take it is no small achievement. One of the chefs at my school is currently attempting it, he spent all last year just doing the qualifier for the exam. much like the other c.m.c. at my school, he isn't doing it because he wants his restaurant to be great, its about the achievement and the pride of being one of the few.

Feb 20, 2010
brad87561 in Not About Food