euclid's Profile

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Carbon Steel - Strop or Rod?

Thanks for the advice. Would you mind pointing me in the direction of dave's strops so I could check it out?

Jul 03, 2011
euclid in Cookware

Eating London?

"Wild boar burger stuffed with Brie and roasted garlic."

I must go here

Jul 03, 2011
euclid in Ontario (inc. Toronto)

Carbon Steel - Strop or Rod?

I saw tosho when I was looking around for place to buy my knife but I hadn't heard anything about them so I was a little apprehensive about buying a nice knife from there. The website looks great though.

Jul 03, 2011
euclid in Cookware

Carbon Steel - Strop or Rod?

It's a pretty site isn't it? I was going to go with a more economical Moritaka, but the Takeda was calling to me!

Oh and thanks to Canada post, I have had to wait extra long to get it... It's killing me.

Jul 01, 2011
euclid in Cookware

Carbon Steel - Strop or Rod?

Because I just decided to pick one and I changed my mind :p

Jul 01, 2011
euclid in Cookware

Carbon Steel - Strop or Rod?

Thanks, the balsa wood looks like a very interesting alternative.

Jul 01, 2011
euclid in Cookware

Carbon Steel - Strop or Rod?

Yeah, I was planning on waiting until I got the knife and used it a bit before deciding on anything.

I bought the Takeda from knifewear.com (Canadian site). It is the 240mm Gyuto.

Jul 01, 2011
euclid in Cookware

Carbon Steel - Strop or Rod?

I agree with what you say about the hanging strop (though the same issue of rolling the blade exists with a razor as well, which is why you always rotate on the spine). I think it may be worth it to invest in a double sided and wider paddle strop to extend usage before sharpening is needed.

Jul 01, 2011
euclid in Cookware

Carbon Steel - Strop or Rod?

How on earth do you respond so quickly :p

Thanks for the advice. So you would suggest simply putting it to the stones every once in a while to keep sharp and not bother with truing?

I do know that I need to keep it dry and such, my razor is also made from CS so I am familiar with the maintenance on a smaller scale.

Jul 01, 2011
euclid in Cookware

Carbon Steel - Strop or Rod?

So I have a Takeda Gyuto coming in the mail (super excited)

The question is, should I use a leather strop or a rod for everyday use? I already have a 4000/8000 combo water stone and plan to pick up some lower grits shortly, but as I will be using it for home cooking use it shouldn't need sharpening constantly, just truing.

FYI, I already own a hanging leather strop which I use for a straight razor, so perhaps this could double as my knife truing tool (mind you it isn't very wide as it is designed for a razor). Though perhaps a paddle strop is better suited for this task.

One thing to consider is that it is a very hard CS (63 HRC) and I have read that leather might not do as much for super hard steel. If the leather is a no-go, it is a question between ceramic or borosilicate rod.

I appreciate any input.

Jul 01, 2011
euclid in Cookware

Eating London?

One of my favourites in London is Fellini Koolini's. In my opinion, the best pasta in London with arguable one of the coolest atmospheres/interiors around, it is absolutely beautiful. Moderately pricey, most entrees around ~15-20. They also have a fairly large selection of wines to choose from.

Well worth trying if you haven't been there.

(It's just down Albert St. downtown)

http://www.fellinikoolini.com/

Jun 29, 2011
euclid in Ontario (inc. Toronto)

London - Lodge Cast Iron Dutch Oven

Does anyone know where to purchase one of these either in the London area or online (with shipping to Canada of course) for a reasonable price. The actual cost of these is a great bargain (~$30) on amazon, but of course they wouldn't ship to Canada :(. Home Hardware sells it for $90+tax and another website sells it for $80+tax with free shipping and I have seen it for over $100 on other Canadian websites. Bass Pro sells it for $40+tax plus around $25+5 extra for heavy shipping + customs I believe, which adds up from $40 pretty fast.

There must be somewhere that sells such a great item at a good price!

Jun 25, 2011
euclid in Ontario (inc. Toronto)

Enameled AND Non-Enameled CI Dutch Oven

Chemicalkinetics,
Just out of curiosity, which do you prefer and why?

Jun 25, 2011
euclid in Cookware

Enameled AND Non-Enameled CI Dutch Oven

I have never heard of anyone hating a Staub or a LC. It is something that I will use a lot so I would rather not spend $50 on a lackluster one only to want to drop a couple hundred dollars a few years later. Especially when a good quality one should last me decades.

Jun 25, 2011
euclid in Cookware

Enameled AND Non-Enameled CI Dutch Oven

I think I may just have to save up for a nice Staub!

Jun 25, 2011
euclid in Cookware

Enameled AND Non-Enameled CI Dutch Oven

Is there any reason to own both?

Jun 24, 2011
euclid in Cookware