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Leftychefty's Profile

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If you read cookbooks as literature as well as for recipes

'Dolce Vita' by David Rocco is amazing to read and look at! My wife used to think it was strange that I read cookbooks before bed, but now she just accepts it and even promotes it! She bought me "the 3 chefs", which is a compendium of recipes and asides from the three chefs featured on a Canadian lifestyle show called 'Cityline'. It's a great book, and a cool look into the world of part-time celebrity!
Also, anything by Tyler Florence is worth a read....

Jan 11, 2011
Leftychefty in Food Media & News

Where's the flavour??

I'm guessing it's either I need a new batch of spices, or I have a sinus issue, right now. Winter(dust) allergies, perhaps...

Jan 08, 2011
Leftychefty in General Topics

Where's the flavour??

Maybe I'll experiment with some curries and new herbs to see how it goes

Jan 07, 2011
Leftychefty in General Topics

Where's the flavour??

I hate to sound too much like Bobby flay, but I love big, bold flavours, so we (my wife and I) use them all the time! A bad batch perhaps? A couple of my chilies are newer, and it started not too long ago. Hmmm

Jan 06, 2011
Leftychefty in General Topics

Where's the flavour??

Has anyone ever had a spell when everything you made just didn't taste like it used to? I'm not sure what is going on, but I don't like it!
I'm seasoning much like I always have, but I'm not a measurement guy, so there is always some variance. I really don't think I'm under seasoning....
Everything is just tasting muddy to me, if that makes sense. Are my taste buds burnt out or something???
Please tell me it's just old spices!

Jan 06, 2011
Leftychefty in General Topics

Which knife do I go with?

I seriously thought about a Miyabi, buy chose not to go with them because they are so readily available in N. America. It kind of takes away from the Japanese aspect, to me. That's likely part of the reason I dislike shun, when so many people love them! Strangely, I still don't hate global! Haha. Go figure.
I'm very happy I own my Misono!

Jan 05, 2011
Leftychefty in Cookware

Which knife do I go with?

It's great to get all these little tips from you guys! I'm just new to this obsession! Haha
As for the new knife, i'll make a little list
Likes:
Looks
Weight and balance
Blade profile, including depth of blade
I love the handle look and feel
The fact that it's not so hard that I have to be afraid of using it like I did my Henckels
Price
The agility an cutting ability
Dislike:
Mirror polish on the blade shows signs of wear from cutting slightly harder materials
70/30 was scary at first, but now it changes nothing
I've nicked my finger on the heel a few times already
Feels a bit more fragile than my German knives
Overall, after having it for almost two weeks, I'm still very very impressed. My one friend has a Yoshihiro gyuto that he loves, but I really don't like the blade heavy feel and the fact that it feels thicker than it should (to me).
The Misono handle is more familiar and more comfortable, in my opinion. I can honestly say, it is a great example of Japanese cutting ability and beauty, without being too far off from what all of us North Americans grew up using. It's what the German knife makers should strive for!

Jan 05, 2011
Leftychefty in Cookware

Which knife do I go with?

Hey Chem,
It's been a while. I thought you were mad at me! Haha
The marker trick is great once I've found that perfect (for me angle), but that's a good point. It'll only help if I'm maintaining an angle. To drastically change one, if I decide to, I'll ask my friend who sharpens for a living, then keep it myself with the marker. For now, though, I'll stick with the factory angle on my Misono!
Hope the holidays were good for you!

Jan 05, 2011
Leftychefty in Cookware

Which knife do I go with?

That really helps, to be honest.
Just two nights ago I tried sharpening/ Stropping on the 2100 as maintenance (I got impatient haha), and I got great results! It's right back to popping hairs off my arm and there was no sliding at all on tomato or red pepper skin...just how I like it!
I knew it was back to how I like it, when I lightly brushed my thumb against the edge while putting it up on my rack. Boy was that a nice clean slice! Haha. If only I could get my "petty knife" that sharp!
When it needs a full sharpening, I'll give it a run through on the routine we agreed upon, but until then, I'll use the 2100.
I've never used the magic marker trick, but it makes a lot of sense! My muscle memory, for lack of a better term, has been leaning towards the Japanese angles, which I realize won't be the best for my Germans. The marker trick will make it easier to go back and forth between the two, on the paper.
I just realized i have an opportunity to try the new routine out sooner than planned, because I plan on getting about a 15 degree bevel on my petty as well, instead of the factory 20.
I'll let you know how it goes.

Jan 05, 2011
Leftychefty in Cookware

Which knife do I go with?

Once again, I really appreciate the well thought out responses, cowboy! The paper is 2100 imperial, but I also have a whole bunch of p800 wet dry at home. I have lots of car guy friends who just dump stuff on me, and you never know when you'll need insanely fine sand paper! Haha
So how does this sound to you? - India stone, deburr on cork, p800, 2100, deburr on cork, strop on 2100
Would that produce a nice stable edge?
I am also wondering if I could just lightly strop on my 2100 paper in between to maintain since I have an abundance of it?
One more question...would my angles be 10 and 15 (or there abouts) for a 70/30 bevel like my Misono? Not that I have a guide, but just for a visual...all of the instructions for Misono are in kanji! (kinda cool, actually)

Jan 02, 2011
Leftychefty in Cookware

Which knife do I go with?

Thanks Cowboy!
As far as the Tojiro vs Misono is concerned, I just find the handle shape much nicer on the Misono. I don't have a Tojiro to compare head to head with my Misono, but I remember the Tojiro handle feeling a bit squared off with rounded edges to battle the squareness. I also felt that the handle was a bit flat with a more pronounced taper into the ferrule. I'm assuming the balance and weight are very similar for both knives, however the Tojiro felt a bit more German than I expected it to feel...maybe a bit thicker(?)
Lookwise, I remember the handle on the Tojiro looking more flat black, compared to the Misono having a very nice purple undertone in the grain of the wood. This is completely visual, of course, but we all know you have to like the look of your tools!
The main difference, would have to be cleaner, sleeker curves and a slimmer feel to the Misono and what I would guess to be a few grams less in the handle.
I'm thinking it comes down to attention to detail and a bit more effort in the final finish of the Misono.
As far as the edge is concerned, I just noticed some steering at times, while julienning a zucchini, and once or twice on some carrots. However, I find that I am able to get paper thin slices for garnish and garlic, when desired.
The 70/30 bevel has made me a bit more cognizant of my angle cutting my food. My form was getting a bit sloppy, and now I'm back to the basics (blade running in line with my forearm, and a lighter grip). Today, I thought about keeping my blade perpendicular to the board, and the steering problem virtually disappeared!
Today it wasn't feeling razor sharp, and I was wondering if you might have some advice as far as maintainence is concerned. Do you think a light honing on an Idahone is ok for this blade?
I've been experimenting at home, on some old knives and I discovered I can get a razor edge on my vg-1 nakiri, and Icel petty with a fine India stone and some 2100 grit wet/ dry sand paper. Does this make you feel uncomfortable, or is this acceptable in your view? Haha

Dec 29, 2010
Leftychefty in Cookware

Which knife do I go with?

So, I know this is an old post by now, but I'm updating any of you who actually care! Haha. For Xmas, I my wife bought me my first Japanese gyuto. The knife I got is the Misono Molybdenum 210mm gyuto. I know many of you prefer larger, but I love 210s and this one is honesty better than any I've ever used! I made the entire Xmas dinner with it, as well as two quick bfasts, and two good old dinners all without touching the edge. It's still shaving the hair off my arm on one side, but on the other, it struggles slightly. However, a few hairs pop off. I'm making dinner for the guys at the hall tonight (back to work I go). I imagine it should be more than ready to go, when it's called upon!
Initial reactions are as follows:
F n F are great! There is a grind mark where the spine and ferrulemeet up, but it looks nice and clean while adding to the hand finished appeal. The handle is perfectly sanded and flows seamlessly into the tang and rivets.
Balance is about perfectly dead centre (where the ferrule begins). I like my knves balanced this way, so it's great for me!
Edge OOTB is very very good, but not quite scary sharp. More than useable, however, and so far seems to hold very well for an HRC of 58.
Esthetics are much much better than I expected. Compared to a German knife, there honestly is no comparison! Misono all the way! I prefer the western style handle and look, but if you don't then I guess you won't like it!
The blade profile is typically French with about an extra inch to inch and a half of useable cutting area than my Henckels chef knife. The blade is much much thinner and a lot less deep, which adds to the overall feel of the knife.
The handle is thin compared to a German chef knife, with much rounder and sexier edges. I love the japanese flare on the butt of the handle.
The knife is incredibly agile, nimble and very nice to look at (the pictures honestly don't do it justice)!
Overall, at this point my only complaint would be the asymmetry in the edge 70/30 is slightly noticeable at times because I angle my blade slightly away from my gripping hand. I'm a lefty and it's technically a right handed knife - I wouldn't even say this is a major problem, because it has only been noticeable a couple of times in the few days I have used it.
Overall I'm blown away by the value and workmanship of my new blade! The total shipped was. About 80 dollars Canadian (according to my wife). She told me that Koki was a treat to deal with, and somehow, there was no duty! The package took 4 days to come in the mail (to Canada), and all for only $7! How Koki does it, I don't know, but we HIGHLY recommend JCK and for what it's worth, I give the Misono Moly gyuto my seal of approval! 4.5 stars and at the price, a solid 5 stars for value!
General

Dec 29, 2010
Leftychefty in Cookware

JA Henckels Classic Clad SS cookware -- impressed!

Hey DD,
I actually own the 7 piece set, which comes with the essentials. I replaced a bunch of old Calphalon and Browne-Halco that I've owned for a while now.
Bottom line is the stuff is awesome! The price is incredibly low, which should not make you worry about the quality of the product (in this case). For what it's worth, Cook's Illustrated gave it a great review- it even out performed All-Clad in a couple of areas.
In my experience, the stock pot is great for a medium batch of stew, soup, chili, etc. I even use it very often to braise because of ease of clean up. The lid isn't a perfect seal, like say a Le Creuset or Staub, but it's still great in the oven! I sometimes throw some aluminum foil around the lid and pot if I'm really concerned about steam escaping.
My only word of caution would be the handles...they are great on the stovetop and with a light amount of liquid, but the minute you try to pour from a saucepan, you might battle with a bit of slipping, because of the rounded edges.
All in all, I have cooked with many types of cookware, and I would say these are the most impressive I have used. Equal to All-Clad and commercial Calphalon!

Dec 23, 2010
Leftychefty in Cookware

[old] Cookbooks you covet - which cookbooks are on your holiday wish-list this year? Which books are just too expensive to buy for yourself without feeling guilty?

I know I'm late, but my wishlist is:
The Main by Anthony Sedlak
Any cookbook by Tyler Florence
Escoffier by...Escoffier :)
Anthony's book inspires you to want to cook, even on a delivery or take-out day. His recipes are the best versions of a Canadian take on many classics that I have ever seen! Tyler's books are all food porn and a nice look into where his recipes come from. Escoffier is still (yes dated, but) the best way to learn to build layers of flavours and classic French sauces to add to your repertoire. I think it's great to know how we arrived where we are in the world of food.
Oh, I'd also like "The French Laundry" by Thomas Keller. Thanks Santa- Lefty

Dec 19, 2010
Leftychefty in Home Cooking

Which knife do I go with?

I agree one hundred percent! We want what we want. As long as it's of good quality, then it's all about what makes you feel confident and pumped about being in the kitchen!
Sabatiers are NICE! in France, though, it's all about Sabs from 25 years ago!

Dec 12, 2010
Leftychefty in Cookware

Which knife do I go with?

Thanks for the info petek! I'm about an hour and a half outside of TO, but next time I'm there, I will pop in (as much as a pop in is possible in the GTA)!
I discovered Tap Phong last summer, while eating in China town! What a gem!

Dec 12, 2010
Leftychefty in Cookware

Which knife do I go with?

Chem,
The Kanetsune is another great looking knife, with good core steel! Looks like a very good price too! It's just about half the price of the Ryusen that I like so much!
The minute I saw it, I thought of this...am I crazy or is this the same knife with a different brand on it???
http://www.paulsfinest.com/Sakai-Taka...

Dec 10, 2010
Leftychefty in Cookware

Which knife do I go with?

I want good reliable steel, but don't need ZDP-189 (or whatever it is)! Ha
I love kitchen knives, but I am not as well versed as you are. I just know that for what I want, an HRC of 61 will be no more useful than an HRC of 58.
I'll take a look at the knives you've mentioned, and I appreciate all of the suggestions and help.
I'm picky, but not for what the average knife nut cares about. I cook with feel and I need a knife that feels right!

Dec 10, 2010
Leftychefty in Cookware

Which knife do I go with?

Seems confusing, but let me explain. I LOVE my old Henckels chef's knife because it has sentimentality to me, and I know exacty how it feels and what t's capable of. It is rugged, ugly in a great way and very durable!
However, it has its limitations, for sure! I can't make perfectly translucent slices of Ginger or garlic with it, and I know that. I want a Japanese knife for the feel, not necessarily the steel. The better steel is a definite plus, but what I'm after is the feel of my petty knife, only bigger!
I feel the Shun is only a German knife wearing a very sexy Japanese prom dress, albeit a prom dress made of wonderful material!
I want nimble, thin and lightweight (perhaps why I can't get the damned Global out of my head! Haha).
I didn't notice the price, or even look at the price on chefknivestogo, because I know I DON'T want one. Where I live, the Shun Classic is even more than the work of art Ryusen. I assumed that the Premier could only be higher priced than the Classic, but I am wrong. Oops!
With all of that being said, I would love to get something that I know nobody I know will have, but this is not a necessity. The "rarity" of the Ryusen is very appealing to me, but not the end all, be all.
What I want is something that I like the look of, am proud to use, and will give me the feel and affect I am after. Is that too much to ask? Lol
On a side note, I'd take a Henckels ANY DAY over a Wusthof, however, as i har stated before, I am a Leafs fan after all!

Dec 10, 2010
Leftychefty in Cookware

Which knife do I go with?

I just took a closer look at the Shun Premier. What a looker! Wow do they ever make nice looking knives!
Unfortunately, I'm not into their specs or geometry...or pricetag!
As far as the Ryusen is concerned, for a knife with a great make up AND looks like that, I don't mind paying extra for its beauty! It'd be a show stopper and a workhorse!
I think paying for the looks is like putting a spoiler or rims on your car-completely unnecessary, but man does it make you take notice!
As they say in Paris "a chacun son gout"!

Dec 10, 2010
Leftychefty in Cookware

Which knife do I go with?

I've handled shuns and really don't like the weight distribution or bulkiness! I'm sure they're great for people who prefer that feel. Look wise, though, they are very nice, other than the blade profile. I. Am also impressed with the vg-10 and sharpness. Last time I held one, I bumped my knuckle on the heel and had to make sure I didn't bleed on the table!
The Ryusen sure is pretty, and I be a great performer. 240mm for $150 seems very reasonable to me too!

Dec 10, 2010
Leftychefty in Cookware

Which knife do I go with?

It is super sexy!

Dec 10, 2010
Leftychefty in Cookware

Which knife do I go with?

Haha! That's a relief! I really like the Ryusen Tsuchime Winter Special edition in the specials sectionon jck too! I literally gave my wife a list of 5 knives that would make me more than happy, and she is apparently picking from the list. I have a strange suspicion she might have already bought me a Global G2 from a store in town (the only one with ANYTHING Japanese). I have to be honest, I love the feel of it too! I've been after one for years, but never pulled the trigger... There are so many "negatives" according to the knife nuts out there. If she bought me it, knowing I'd love it, even before I gave her the idea, then I guarantee that it'll be my favourite knife EVER! haha. I guess it proves that you have to go with your gut, and that a present from the heart is what matters most. She hasn't disappointed me yet, so if she decides the Global is it, then I trust her! She has great instincts!

Dec 10, 2010
Leftychefty in Cookware

Which knife do I go with?

That's great to read! I'll definitely be going with him, then! I was nervous about my 70-100 dollar knife coming out to 150 bucks!
I'm getting more excited about the new knife by the day! It's sad, isn't it? Haha

Dec 10, 2010
Leftychefty in Cookware

Which knife do I go with?

I didn't notice the posts before. Thanks for the info bogie! You just complicated matters even more for me. I doubt my wife will think that $150+ for ANOTHER knife makes sense, but I'll see what I can do! Haha
I'm still pretty in lust with the Fujiwara and the Misono, and I think that price tag is less "ridiculous" to her! Women! Haha
Have you ever dealt with jck before? I emailed Koki to find out some specifics, but haven't received any response....
Mark from chefknivestogo hasn't responded either!

Dec 09, 2010
Leftychefty in Cookware

Which knife do I go with?

Will do cowboy! I'll have to wait and see, but once I get whatever I get I'll let you all know what I think!
I need to find a fellow Canadian to make sure I don't get stuck with unexpected duties, etc.
I've heard good things about paulsfinest, but his prices are a bit higher. However, if there are no surprises, it could work out cheaper for those of us North of the border...now I'm rambling! Haha

Dec 04, 2010
Leftychefty in Cookware

Which knife do I go with?

Chem,
I didn't realize you suggested them! Ha...I could have saved so much time!!! Haha. Oh well!
I have to be honest, the Tojiro I handled seemed a bit unfinished and just didn't do it for me.
I know looks are only part of the package, but I really like how the Fujiwara looks compared to the Tojiro, it appears the fit and finish is a lot nicer. Sounds stupid, but it just has that x factor (from the pics), that I never got from the Tojiro, in person or in picture.
So, you feel they would both be a great choice then? Hmmm
My other front runner is the Misono Moly. How do you feel they compare? For some reason I'm drawn to Misono's profile. Hmmm

Dec 04, 2010
Leftychefty in Cookware

Which knife do I go with?

So, my update on foodieforums is this (so far).
The people there don't seem quite as helpful, to be honest. I've basically had 2 or 3 people offer anything worthwhile.
I have been lead to the Fujiwara FKM which is really catching my eye!
Any opinions here? It seems like a great deal! Has anyone dealt with japanesechefsknife.com here? Preferably anyone from Canada...should I expect any surprises pricewise?

Dec 04, 2010
Leftychefty in Cookware

Which knife do I go with?

Haha. Maybe I'll just settle on some pretty Japanese steel instead....

Dec 03, 2010
Leftychefty in Cookware

Which knife do I go with?

Like I said earlier...I always let my wife make the really tough decisions! Thank God for that! Haha

Dec 03, 2010
Leftychefty in Cookware