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Do you use an American butcher knife in your kitchen?

That butcher was carbon steel not stainless. Stainless CC's are everywhere but carbons are scarce.

Jim

Jun 22, 2015
knifesavers in Cookware

Do you use an American butcher knife in your kitchen?

Cimeters are preferred out here by salt water fisherman dealing with tuna.

I use one to take a whole pork loin and cut it down into chops. Figure loin at $2.20 a lb vs $6 a lb for pre cut chops, one 10lb loin gets enough savings on the chops to pay for itself.

Jim

Jun 07, 2015
knifesavers in Cookware

Bamboo cutting board carfe and questions

I've had a few bamboo boards and ones that the edges were light and the center sort of caramelish, got beautiful when oiled. Would have been a spiffy serving board.

Harder on blades than hardwoods but not the worst thing.

Jim

May 26, 2015
knifesavers in Cookware

buying a new knife

I had to sharpen a lot of them before I began to "get" one.

Jim

May 21, 2015
knifesavers in Cookware

buying a new knife

Don't knock weird looking until you try it.

Dexter makes the Duo Glide for people with grip issues and it feels damn strange until you try using it with a compromised grip.

Try slicing onions without gripping the knife with your thumb. The Duo can still work and I can slice holding it with just 2 fingers.

I can smoke it on speed and precision with my regular chefs but if my thumb was broken they would be useless, the Duo I could still make dinner.

Jim

May 21, 2015
knifesavers in Cookware

Shopping for carbon steel chef's knife: Gyutos, bunkas, brands on a budget, and how to choose?

"Is there a great benefit to the oval shape vs the round?"

Use an oval or flat for a while and you will get spoiled. They feel better and are more gentle than rounds.

Except for ceramic rods I use the F Dick ovals and flat Multi Cut.

Jim

May 16, 2015
knifesavers in Cookware

Where to buy wild boar

Sprouts has various exotic ground meats in the freezer and Wild Boar is usually there.

Jim

May 07, 2015
knifesavers in San Diego

Dishwasher Safe Knives...is there such a thing?

Getting the rust off was easy. Getting out the pits isn't going to be.

I have lots of other fish frying so these are back burner projects.

Jim

Dishwasher Safe Knives...is there such a thing?

I didn't do that. One of my sources for used blades told me he had some large knives and had left them in the sink. I told him nothing good was going to come of it and get them out.

He brought them the next day like that. I was expecting worse but it still isn't pretty. Those are 12" Sabs :(

Jim

May 04, 2015
knifesavers in Cookware

Dishwasher Safe Knives...is there such a thing?

All were stainless old Chicago Cutlery, Calphalon, Cuisinart, Old Homestead, Carvel Hall etc. I didn't want to scrub 40 blades by hand if I could avoid it but had to anyway. :(

Point is all those stainless got rusted due to the DW process but I lean more on the cleaning agents to blame. I did turn off the sanitize function to not cause more issues.

I have several old Carbon steel Sabatiers that were left in a sink and rusted like there was no tomorrow to fix.
This pic may make some of you cringe. :(

May 04, 2015
knifesavers in Cookware

I'm craving...

Looking for great shrimp fried rice. Somewhere on the way from Kearny Mesa and Lemon Grove.

Suggestions?

Jim

May 04, 2015
knifesavers in San Diego

Dishwasher Safe Knives...is there such a thing?

I had lots of blades a few weeks ago to recondition from thrift stores and similar.
in order to try and save water I ran a whole boatload through the DW. They all were dull on dull anyhow so no worries there.

Everything came out with rust to some degree or another. This was with Quantum tablets and Jet Dry in the dispenser.

Jim

May 04, 2015
knifesavers in Cookware

Sharp table knives

Anything with tungsten carbide "abrasives" will eat a blade. Peels the edge like a grape.
Use 0 pressure if you insist on using this.

I have a handheld T/C tool to strip off damaged edges or rip sharp spines off.

Jim

Apr 08, 2015
knifesavers in Cookware

Sharp table knives

I toss a thick paper plate on the ceramic and stop cutting at the bottom of the meat.

I've been known to cut steak at a restaurant with my pocketknife.

Most people will wait until they hear the blade on ceramic. They get a serrated cheapie.

Jim

Apr 08, 2015
knifesavers in Cookware

Okay knife nerds, what do you think of this Dexter?

They certainly do. They put light colored wood on the carbons and dark wood on the stainless.

Jim

Apr 06, 2015
knifesavers in Cookware

Okay knife nerds, what do you think of this Dexter?

DexSteel is their standard stuff. I don't know the composition but it sharpens easy and endures harsh dish washing and bad treatment as house knives in restaurants.

It is way above cheap stainless, a bit below Victorinox, quite a bit below good German and a long way from good Japanese.

Dexter only refines their edges to 200 or 400 grit. They build them to endure not wow.

So if the OP is happy with the SaniSafe edge retention sharpening etc. This is going to be a the same just very pretty.

If you want better steel look elsewhere.

Now if they were using the carbon formula from the 60's-70's now we would be talking.

Jim

Apr 06, 2015
knifesavers in Cookware

What is swai fish?

Swai is like rice cakes. I call it a Not food, not good, not bad just not anything. Tried it once and I get the egg comparison because it exuded albumin and reminded me a bit of egg whites in texture.

To me there is no better fish than a fresh caught Channel or Blue cat out of clean water. They even smell tasty taking the hook out. ;)

Swai are not in the same league at all.

Jim

Apr 03, 2015
knifesavers in General Topics

Kitchen shears or scissors you recommend?

There are kitchen shears for snipping herbs and poultry shears for spatchcocking a chicken or other heavy tasks.

Look for something like this.

http://www.amazon.com/Messermeister-1...

not these..

http://www.amazon.com/Wusthof-5558-1-...

Apr 02, 2015
knifesavers in Cookware

Natural/organic meat directly from source in SD

I've never cooked goose. I have flashbacks on duck with the grease bomb dishes my grandmother made with it. So goose would be a similar amount of grease.
Hearts and Trotters had a whole duck and was willing to cut the breast out for me and the chef there went through how to cook it.

Jim

Mar 31, 2015
knifesavers in San Diego

Natural/organic meat directly from source in SD

Also at Little Italy but the second Saturday of the month is Spur Valley ranch and they have rabbit also.

De La ranch is always there.

Jim

Mar 31, 2015
knifesavers in San Diego

Natural/organic meat directly from source in SD

I was in there today checking out and there were some massive beef short ribs making me feel bad on picking today to strip the grill and clean it. I picked up some duck and turkey eggs.

For fresh lamb up El Cajon is Mid East Market where they have their own farm. I was checking it out and talking to the front of house guy about different cuts, they have any cut of lamb, and heard a big clang as the butcher tossed a 12 lb hunk of lamb shoulder on the scale and then began to cut it up for a customer.

Jim

Mar 31, 2015
knifesavers in San Diego

Why is it so difficult to find a bread knife?

Offsets don't fit well in blocks and eat a lot of magnetic strip space.

I'd rather an offset but use a bread knife maybe once a month.

Jim

Mar 29, 2015
knifesavers in Cookware
1

Any one seen Spring/Green Garlic yet?

A vendor at the MM market said they are about 2 weeks from harvesting theirs and although Vine Ripe had some they were old and wilty.

Jim

Mar 25, 2015
knifesavers in San Diego

What discontinued products do you miss?

http://www.amazonpepper.com/crushedpi...

Best pizza peppers ever and while the company still exist I cannot locate this anywhere. I'm actually trying to sprout the only seed that was left in my jar.

The corporate office in Columbia responded to an E-mail and hopes to have them available again in the US this year.

There was also a hot sauce Peppa-Po that I miss as well.

Jim

Mar 24, 2015
knifesavers in General Topics

Any one seen Spring/Green Garlic yet?

Cool that they have some. If the MM farmers market doesn't have any Vine Ripe isn't too far out of the way.

Will see what I find tonight.

Jim

Mar 24, 2015
knifesavers in San Diego

Any one seen Spring/Green Garlic yet?

I'm going to swing by the Mira Mesa market tonight but haven't seen any yet. Anyone?

It can only be found at farmers markets for April-maybe June and is really potent awesome stuff.

Garlic flavor but no bite.

Jim

Mar 24, 2015
knifesavers in San Diego

where to buy halloumi in sd?

I believe they had actual Cyprus imported and I've gotten some at Bristol Farms also.

Jim

Mar 23, 2015
knifesavers in San Diego

How do you eat your grits?

A little Italian seasoning, Salt, pepper, basil, Eating spoon of rendered sausage.

Mix 1/4 cup grits with 1 cup water. all the above, stir 2min 15 secs in microwave, stir 30 more seconds, drizzle of olive oil. Eat up.

From an Italian Cajun

Jim

Mar 23, 2015
knifesavers in General Topics

Shun Fuji vs. Miyagi Birchwood SG2 7" Santoku

"Shun provides free sharpening services in the United States, so independent sharpening services may get peculiar cohorts to compare when comparing Shun to competing products."

Wow Chem was right. So go ahead and read bias into my experience with different knives.

Think what you will my man.

Want to know my take on Wusthof vs Messermeister vs F Dick vs Henckels vs Victorinox vs Dexter vs Old Homestead vs Mac vs Mercer vs Chicago Cutlery vs Carvel Hall vs Rogers vs Barclay Forge vs Sir Lawrence vs Shun vs Global vs Tojiro vs Misono vs Masahiro vs Glestain vs Shi Ba Zi vs Cleverest Sons Wife vs Viking vs Case vs Buck vs Kiwi vs Cutco vs Montana vs Lasting Cut vs Chefs Choice vs Lamson vs R Murphy vs Sabatier vs Robinson, vs Oneida vs Tools of the Trade vs 3 Rams vs Flint Vanadium vs Craftsman vs...............

Jim

Mar 14, 2015
knifesavers in Cookware

Shun Fuji vs. Miyagi Birchwood SG2 7" Santoku

Jury is out on the SG-2 Shuns but the old MV, VG-10 and V-Max are a wash in chips, and sharpening difficulty.

Jim

Mar 13, 2015
knifesavers in Cookware