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High Carbon Paring Knives Won't Sharpen

Use the magic marker trick. Mark the primary bevel use your sharpening device make sure the marks are being removed. Otherwise you're not even sharpening at the right angles. You can use them as practice knives. Your new Victorinox knives may end up the same way in a few years.

Aug 15, 2014
unprofessional_chef in Cookware

Vitamix Creations Turbo vs. Vitamix 5200 Super Package

The Waring MX1200XTX you pointed out only comes with a 1 year warranty VS Vitamix and Blendtec's 7 year warranty. It's right there in your link in the download section on the right side.

That's the problem with buying commercial blenders meant for business use instead of personal use. Blenders for business use usually only carry a 1 year warranty.

Aug 11, 2014
unprofessional_chef in Cookware

Vitamix Creations Turbo vs. Vitamix 5200 Super Package

I like this answer taken directly from...

http://joyofblending.com/which-vitami...

Variable Speed?
Vitamix Two Speed vs. 5200

"The variable speed control found on all Vitamix machines except for the Two Speed and 6000 is useful for when you don’t want fully liquify your blend. Examples are pesto, salsa, or chopping vegetables. If you don’t have variable speed you can get away with quickly pulsing, but you won’t have as much control. The variable speed also makes the “bubble removal trick” more effective."

I would go with the 5200 for the variable speed. You can probably get by without it. But it requires more finesse on your part. Vitamix will guarantee that you'll have a good working Vitamix blender for the next 7 years. You don't want to be stuck with a 2 speed wishing for variable speed.

I found a Gazpacho recipe where the 2 speed might have a tough time making but you can still get by with the low speed:

https://www.vitamix.com/Find-Recipes/...

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 5.
4. Blend for 30-45 seconds.
5. Stop machine, season soup and serve immediately.

Blender soups?

Vitamix has a lot of soup recipes on their website:

https://vitamix.com/Find-Recipes/Sear...

The Tortilla Soup is what they use in the roadshows. This can be used as the base for other soups as well. Some recipes call for sauteing certain vegetables like onion and garlic. Their directions are very clear. I always saute my onion and garlic to reduce the pungency and bring out the flavor. You'll still need to cook the Indian spices to bring out their flavors as well because the Vitamix won't do that.

Vitamix can produce warm soups. Warm soups preserves more nutrition. So the Vitamix will never overheat your soups. If you want it hot, then you'll need to finish in on the stove. When I make soups I heat the stock over the stove then pour it into the container like that they do in the roadshows. I prefer to run the Vitamix for 1 minute with hot stock VS 5-6 minutes with cold water.

Aug 07, 2014
unprofessional_chef in Cookware

Do I really need a Vitamix or Blendtec?

Most ordinary blenders won't be able to produce the fine texture that power blenders can produce. The texture is the difference between what's edible and not edible. Based on many youtube reviews that I've seen, Vitamix still produces the finest texture. It's the combination of blade speed, horsepower, tamper, and container/blade design that puts them above their competitors.

Making icecream (using frozen fruits), peanut butter, or anything very thick is what separates Vitamix from the competition. This is where all other blenders struggle. You can still make the same thing in other blenders but it won't be nearly as convenient or as fine texture.

You should also consider the warranties that come with the blenders that protect your investment. Vitamix, Blentec, and a few competitors carry a 7 year warranty. But Vitamix carries a full bumper to bumper warranty and they'll pay for shipping both ways.

What you don't want to have happen is buying a blender that doesn't meet all of your needs. Then ultimately buying a Vitamix in the end. Because it'll add to the total cost of the blender.

"Henry PJ" has an excellent youtube channel, which I highly recommend. He has comparison videos where he points out the subtle differences that so many other reviewers leave out. He also uses different Vitamix models in his reviews. Maybe it'll help you decided which one to get if you decide to buy a Vitamix.

Using a steel on Japanese knives?

The more expensive Miyabi knife sets also come with a sharpening steel. I don't understand why they do this.

To the OP... I would get a superfine waterstone 5000K+. Sharpen and maintain the knives the way they were mean to be.

Jul 21, 2014
unprofessional_chef in Cookware

Do you think I should exchange my Vitamix Professional Series 500 for a Vitamix Series Professional Series 750 blender?

There is a small master on/off switch below the front panel of the Vitamix 6300. Where it says on/off.

If you already tried that then bring it back to Costco to have it exchanged.

May 26, 2014
unprofessional_chef in Cookware

Do you think I should exchange my Vitamix Professional Series 500 for a Vitamix Series Professional Series 750 blender?

There is a master on/off switch somewhere on the Vitamix.

May 26, 2014
unprofessional_chef in Cookware

Buying a used Vitamix?

Don't get too caught up with the word "professional" in the model number. If you look at certified reconditioned page it'll help you decipher the overlap between models.

https://secure.vitamix.com/Certified-...

In most cases the difference between the pro and regular Vitamix is the faceplate, colors, and recipe cookbook.

$300 is a good deal for what you get. Vitamix blenders are built to last. But unfortunately there is no way of knowing how much life is left in a used unit.

I think Costco has the best everyday low price. They have a sale now the Vitamix and Blendtec at costco.com making their prices even better.

May 17, 2014
unprofessional_chef in Cookware

Vitamix- Models/Prices- help please

The traditional taller jar has a narrow bottom which allows you to make smaller single servings. For example, a single small avocado to make guacamole. Or a small single serving banana/strawberry icecream. The ingredients must cover the blades to get a good blend. The draw back to a narrow bottom is things can cavitate. This is less of a problem with the Blendtec and next gen Vitamix jars because the bottoms are wider. But you just push things down with the tamper, problem solved.

Narrow VS wide jar... one isn't necessarily better than the other. It depends on how you use your blender.

Vitamix- Models/Prices- help please

There are actually only 5 distinct models. You should ask yourself:

Do you want pre-programmed settings?

Do you want the new generation container?

Since you had a Blendtec you'll probably want the pre-programmed settings. You're already down to 2 models the 6300 and Pro 750. Now do you want the new generation Vitamix with a few improvements such as the wider jar? If so you're looking at Vitamix's flagship model, the Professional Series 750.

If you go to Vitamix's Certified Reconditioned page it simplifies all of the overlapping.

https://secure.vitamix.com/Certified-...

Apr 03, 2014
unprofessional_chef in Cookware

Is there a Worthy Professional Blender That's Not the Vita-Mix?

The question should be...

Is there a Worthy Professional Blender well below $200 That's as good as the Vita-Mix?

Once you get into the $300 range you might as well get a Blendtec or Vitamix. The Vitamix 5200S is $375 in store @Costco everyday low price. And the Blendtec Classic WildSide is $330 online @Costco.

Mar 11, 2014
unprofessional_chef in Cookware

Vitamix 5200

Nathan Fillion on Jimmy Kimmel

http://www.youtube.com/watch?v=hYuBRb...

He should have tasted his smoothie before serving it to his "friends"... it's common sense.

Vitamix is one of the best power blenders. If something doesn't come out right it's usually due to inexperienced users. I hate reading stuff about Vitamix getting a bad rep due to user incompetence.

Feb 14, 2014
unprofessional_chef in Cookware

Which whetstones to get for my Global knives?

An important technique is knowing how to angle knife so the primary bevel is completely flat in full contact with the stone. Some people use the magic marker/sharpie trick. But I'm at the point where I know how to feel and listen for it. IME the finer grit stones will give a more noticeable feed back and distinct sound than course stones like a 1000 grit.

I started with a King 4000 and I'm glad I did. Because one of the first techniques I picked up is if I positioned the knife correctly the primary bevel would almost stick to the stone. Making perfect contact. I was hoping to steer novice sharpeners in this direction.

I've never sharpened a convex edge so maybe 1000 grit is the way to go.

Which whetstones to get for my Global knives?

You don't want to use a course 1000 grit stones because you'll remove too much metal while you're still learning. Stay in the 4000-6000 range.

The single grit waterstones are usually wider than most of the combination stones. Wider stones will help you make better contact with the knife. Especially, when working 240mm or longer knives.

I still use my first waterstone, King 4000. The pores will get saturated. But all that gets cleaned out when I flatten it.

Jan 08, 2014
unprofessional_chef in Cookware

DeBuyer carbon steel - new prep method before seasoning?

So it's the "oxalic acid" in potato skins boiled in water that removes the oil/wax protectant.

Dec 13, 2013
unprofessional_chef in Cookware

Induction cooktop - an unexpected benefit

The cookware bottoms are just as clean and will stay like that. No more ugly scorched crusty bottoms.

Dec 10, 2013
unprofessional_chef in Cookware

Ready to Buy Induction Cookware. Advice?

The NuWave Precision Induction Cooktop 2 at the highest setting is only 1300W. That's as low as most portable induction burners go. You can't base induction performance on a low power burner.

Induction cooktops are about X3 the wattage.

Dec 10, 2013
unprofessional_chef in Cookware

did i just ruined my wok? please help!

The oil film needs to be as thin as possible. Paper thin. Spread evenly.

That why you have that texture in the seasoning. It's just cosmetic I think your seasoning is fine just use it.

Dec 10, 2013
unprofessional_chef in Cookware

Issues seasoning De Buyer Mineral B

Is it worth the trouble of boiling potato skins? How did the pan look after? Better or worse? What kind of potatoes did you use?

Nov 19, 2013
unprofessional_chef in Cookware

Issues seasoning De Buyer Mineral B

b.mac said: "And popped it back in the new Monogram with attention to detail on the flax seed oil coating for 6 sessions. And then I did a couple of extra on the burner top."

You should do the first and all coats on the stove top. The oven doesn't get hot enough. I think your base coat is weak because you did it in the oven. So the oil didn't completely polymerize. That's why it flaked off.

1) Warm up the pan on the stove top
2) Apply a thin and even coat of flax seed oil
3) Turn the burner to med high or high
4) Wait until you're at the smoke point
5) Take the pan off the burner let it completely cool

I would repeat this at least 6 times. And don't rush any steps. The quality of the seasoning depends on your technique.

Nov 19, 2013
unprofessional_chef in Cookware

Another Global Santoku sharpening / honing thread

Hello Chem

I assume you are using super fine >5000 grit stones for light maintenance and honing of your harder Japanese knives. I'd like to know which stones and grits are you using?

Nov 13, 2013
unprofessional_chef in Cookware

Un-impressed with Vitamix

The Vitamix and Blentec containers are supposed to sit loose on the base to absorb the shock from the ingredients bouncing around inside. It also prevents the blender from "walking" across the counter top like the Breville and Ninja. Another advantage is there is no locking mechanism so you don't need to line anything up to lock in place like the Breville and Ninja.

I see youtube videos where people go from low then kick it into high immediately. Their jar looks like it's about to fly off the base. The soft ingredients should always be on the bottom and hard/heavy/frozen ingredients on top. I bring the speed up to 3 until the blades have had a chance to break everything down. Then slowly bring it up to high. The high speed is really to produce a finer texture that the lower speeds can't do in a reasonable amount of time. This is where the programs come in handy for people that lack the ability to "finesse" the ingredients.

I am a new Vitamix owner myself but I would try to pulverize the berries first with some liquid. Do a taste test to make sure the seeds have been pulverized to your liking. Before putting in the other smoothie ingredients. But you should contact Vitamix to get an official answer.

The pre-programmed settings just slowly ramps up the speed and shuts off after a predetermined amount of time. You can do this yourself by adjusting the speed, using a kitchen timer, and your eyes on the ingredients checking the consistency. I've gotten very good at doing this. Sometimes you can easily over blend ingredients with these power blenders so I wouldn't use the programs anyways. There is no homemade salsa program on the Vitamix or Blentec. This recipe requires you to vary the speed, keep track of time, and consistency of your ingredients. What I'm getting at is you can't use the programs for everything. You really have to apply good technique to pull off some recipes.

https://www.vitamix.com/Find-Recipes/...

There is a great series of Vitamix videos made by this guy that was really helpful.

http://www.youtube.com/watch?v=S8ELqM...

Knife holder for 240mm Gyuto

Both of these are excellent ideas. I am seriously considering them.

"1) All you need is to buy one large wood board and one large and one large plexiglass, and a a few spacer."

http://images.crateandbarrel.com/is/i...

This is very feasible. Making a custom knife rack might be the way to go. Thank you for posting this.

Oct 19, 2013
unprofessional_chef in Cookware

Knife holder for 240mm Gyuto

Can you share with us what your knife block looks like? I posted here because I'm also looking for some unconventional knife storage ideas.

That's what I'm doing now. The 240mm Tojiro DP is resting on top of a kitchen towel.

I did consider a saya. However, if my lust for 240mm+ knives grows I'll need good a block or rack to consolidate all of them on the kitchen counter.

Oct 19, 2013
unprofessional_chef in Cookware

Knife holder for 240mm Gyuto

I did consider and edge-guard. However, if my lust for 240mm+ knives grows I'll need good block or rack to consolidate all of them on the kitchen counter.

Oct 18, 2013
unprofessional_chef in Cookware

Knife holder for 240mm Gyuto

How you display your knives on that magnetic knife bar is very appealing. But I forgot to mention in my OP that I'm not crazy about magnetic bars as they can leave scratches on the knife. And I'm not thrilled about drilling holes in my walls yet.

I guess these universal magnetic knife blocks and knife racks are the only style that will meet my criteria. The knives would also not be resting on it's edge.

Sorry to be so picky. If I wasn't I would not have posted here. I would have just put my knives in the dish rack and call it a day. I wanted to run this by fellow chowhounders before I made my decision.

Oct 18, 2013
unprofessional_chef in Cookware

Knife holder for 240mm Gyuto

I have the attached Henckels knife block where I keep all of my Western knives. But the slots are too short to house a 240mm Gyuto. I'm just wondering where everyone is storing their bigger knives. I need some ideas.

Oct 18, 2013
unprofessional_chef in Cookware

Vitamix Recall

What was the gift?

Oct 15, 2013
unprofessional_chef in Cookware

Is the Ninja really as good as a Vita-Mix? I shopping...

The Ninja will NEVER be able to produce a fine texture like Vitamix and Blendtec blenders. #never

These videos show the inedible gritty lumpy soups and smoothies from the Ninja:

http://www.youtube.com/watch?v=LWb413...

http://www.youtube.com/watch?v=Ko4DVw...

There are cheaper alternatives like the OmniBlend that is almost as good:

http://www.youtube.com/watch?v=W7GdMZ...

Oct 13, 2013
unprofessional_chef in Cookware