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knifesavers's Profile

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Mistakes, I've made a few

Jon at Japanese Knife Imports does mail order.

http://www.japaneseknifeimports.com/a...

Aug 25, 2014
knifesavers in Cookware

Chicago Cutlery.

Yes. The old American ones with walnut handles with numbers like the 42s, 62s 61s and such are fine. The chefs are OK but the utility, boning, steak and others are better than the chefs. Their "Taper Grind" on those is nice but the chefs don't have that and are a bit thick.

Long ago CC went to China and made some utter junk but have gotten a bit better. Stick with the US era.

Clean, rejuvenate the wood handle, and sharpen up.

Jim

Aug 25, 2014
knifesavers in Cookware

What's in my knife block

It is a duck slicer not a nakiri.

Jim

Aug 25, 2014
knifesavers in Cookware

Single Induction Burner--any recommendations?

Hey Kaleo,

I have an old Sunpenton unit that I never liked because low setting were not really low power but short duty cycles of high power. No good for pressure cooking beans as stuff would settle between cycles and then scorch on the next or any good for simmering.

Does the Vollrath run constantly and just rail back the power?

Jim

Aug 15, 2014
knifesavers in Cookware

Best 8" Chef's Knife $100 or Less

Here is the Harvard one.

Aug 13, 2014
knifesavers in Cookware

Edge-Pro Apex pointers

Your Grandpa's old carbon steel blades are not sharpening practice material. You don't want to mess them up

Go to a restaurant supply place and get a Dexter or Victorinox and dull them by cutting on a plate.

Test material with no sentimental value.

Jim

Aug 13, 2014
knifesavers in Cookware

High Carbon Paring Knives Won't Sharpen

"super-dull high carbon Icel paring technik paring knives"

The key thing is "super dull". You may need either a coarser abrasive or more time.

Most three stage sharpeners are fine for moderately dull items. Once you get into "OMG! your kidding me" dull, those widgets have a coarse stage but may still take a very long time to eat away severe issues.

I pack as rough as 24 grit with me for OMG! problems, mainly on hatchets or axes but have dropped as low as 40 on horrid kitchen knives.

Jim

Aug 13, 2014
knifesavers in Cookware
1

Best 8" Chef's Knife $100 or Less

" she's used an electric sharpener that has completely f'd up her blades - many of them are now ground with a concave shape and no longer have a belly, and can hardly slice without an exaggerated draw, and there's no way they'll rock. "

Pull through sharpening devices electric or manual induce this. They don't reach the heel and people apply different pressure start to finish on them wearing more near the heel than the tip and jacking the geometry up.

I have a hideous example of this on a Harvard Cutlery chef knife.

Jim

Aug 13, 2014
knifesavers in Cookware

Best 8" Chef's Knife $100 or Less

"perhaps I can hone regularly and send off for sharpening once a year (thoughts on this? "

When the honing rod stops working to regain cutting performance it is then time for a resharpening. That time may be months or years from now.

Jim

Aug 11, 2014
knifesavers in Cookware

Induction Cooktop - First things to try?

As many have said boil water first to see how it heats then make something you know like the back of your hand.

I am sort of in the same situation now that we have a new house where my induction top is now an option rather than sitting in a box.

So for me will be first boiling water to check heating. Then, me being cajun, will be making jambalaya because it starts, like many things cajun, with sweating down celery, onions, and bell peppers.

Jim

Jul 31, 2014
knifesavers in Cookware

Le Creuset always scorches tomato sauce

Boy am I an exception. I recently switched to using my 7 quart LC for my uber thick meat sauce due to the batch size and the chemically inert trait of ECI.

My meats are pre cooked as are onions caramelized in a non stick pan, best thing to pre make and stash in the freezer.

So no fond is in the ECI. I just sweat down some other veggies and tons of mushrooms add the precooked stuff and tomatoes to simmer. No burnt funk but I do stir a lot.

Jim

Jul 30, 2014
knifesavers in Cookware

Need help with my 1st sushi knife

A cheap Yanagi is not going to perform as well as a proper one which cost $$$.

However, I've seen a few cheap ones such as Mercer and Dexter. They are not a true Yanagi as the back side is flat and doesn't have the proper concave Ura. The Omote or edge side is close enough to learn proper care.

What they can be good for is that you learn to properly care for the beveled side even though they need a lot of work to get to the same level of texture as a proper one. Both Dexter and Mercer have a bit of striation "ridges" all along the blade path that become real noticeable as some of them wear away.

Look at it as a sharpening training knife, as all cheap knives need to be viewed.

If you apply the proper technique you will slowly undo the mass production aspects but they are not of the same caliber steel and will never truly get there. However you will learn proper technique without jacking up a $$$ knife. Once you can work the Shinogi line back and put the edge bevel on, that basic technique will carry over to your real yanagi.

Watch the videos that Jon Broida has on single bevel knives but when he talks about the backside, the Uraoshi sharpening, that will not really apply to that cheap knife.

As Chem said a Yanagi is a specialized blade and a gyuto is you general purpose knife.

Jim

Jul 13, 2014
knifesavers in Cookware

Paper test on knife cause scratches?

Any blade get scuffs and scratches throughout its lifetime. Damascus patterns they really stick out when they happen and start to look crappy.

I have a chef come by on occasion who has put lots of mileage on a Miyabi and the Damascus pattern is all scuffed up all looks pretty gnarly.

A culinary instructor, referring to a question on All Clad interiors marks, said one time unless you are running a culinary museum everything is going to show wear and tear marks so accept it.

Doesn't mean you don't treat you stuff with care but keeping cookware pristine means you never use it.

Jim

What knife should I buy?

Easy, the Chinese cleaver. Every cook should have one.

I am getting ready to move and packed a kitchen basics tote. Guess what knife went in there as a do all for a week.

My Shi Ba Zi Chinese cleaver. Although I do have others the plan is to use that one as the primary

Jim

Jun 28, 2014
knifesavers in Cookware

What's your best yard sale or thrift store cookware find?

6 filth caked All Clad items, 8,10,12" skillets and a few saucepans.

Took 5 hours to clean them, $20.

Jim

Jun 25, 2014
knifesavers in Cookware

Dexter-Russell or Forschner/Victorinox Chef's Knife?

Buzzing down a bolster is SOP on any knife for me. They all either need it now due to neglect, or it will in the future.

F Dick makes a bolster that is not quite typical German and not quite the old French Sabatier. Sort of a hybrid.

Jim

Jun 25, 2014
knifesavers in Cookware

Dexter-Russell or Forschner/Victorinox Chef's Knife?

Slight edge to Victorinox on edge taking/retention and the pretty rosewood series.

Advantage Dexter on the variety of handles, comfort and ease of resharpening.

The 4* may need thinning or other repairs. Post a picture.

Jim

Jun 24, 2014
knifesavers in Cookware

Private Staub & Miyabe knife sale on Zwilling site...

Start another thread with a picture of the knife.
Very seldom is stuff beyond actual repair but can get beyond economical repair.

I have a Deba disaster that is BER.

Jim

Jun 23, 2014
knifesavers in Cookware

Stainless steel vs cast iron temp science

+1 on reflective surface causing it to lie.

Jun 21, 2014
knifesavers in Cookware

PSA #2 Kullens and hygiene

The Kullens on knives, efficacy is dubious at best unless a real Granton knife or something like a Glestain.

Efficacy aside they are filth traps. The worst I ever saw was a Victorinox santoku with lots of narrow kullens.
I see it to varying degrees on many knives and today took one and duct taped over 4 while I cleaned the rest. FWIW it was pretty clean otherwise so the owner was diligent about cleaning.
See attached for how brown they all were, only 4 still are and the knife post processing.

Please get the gunk out when you wash your knives. That stuff cannot be good.

Jim

Jun 21, 2014
knifesavers in Cookware

♬Walk Away Joe♬ Best cup to carry around a cool drink all day?

You need a Stanley, more durable, or Thermos vacuum bottle if you want all day.

Jim

Jun 19, 2014
knifesavers in Cookware

Tomato pasta sauces in cast iron?

I'm real sensitive to metallic reaction taste in food. I only do long cooked spaghetti sauce in non stick or enameled cast iron.

My grandmother used to use bare aluminum on hers and I could always taste that pan in it.

As Mcsheridan said it depends on other factors if the seasoning will be harmed but short times may have no significant impact. Perfect excuse for adding some ECI to your arsenal.

Jim

Jun 18, 2014
knifesavers in Cookware

Tsuki knives

Whetstone, specifically waterstones, and ceramic honing rod.

Even better is to use your finest stone as a honing stage rather than a rod but the knife must be clean before hitting a stone. The reality of busy kitchens is where a honing rod comes in over a stone.

Traditional steels are for western blades and diamond rods eat your knife.

Jim

Jun 18, 2014
knifesavers in Cookware

PSA Nakiri vs chicken bones!

I always suggest a 2.5 lb or heavier cleaver for zombies. ;)

The ultimate would be an F Dick beef splitter when the zombies rise. Although I really want the dual sided cleaver.

The customer knew they had made a grievous mistake and I explained what a nakiri is for and where to get a full on bone cleaver.

Jim

Jun 16, 2014
knifesavers in Cookware

PSA Nakiri vs chicken bones!

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Jun 15, 2014
knifesavers in Cookware

PSA Nakiri vs chicken bones!

I did edit it a bit about how task specific J knives are.

I cringed hard at that video. That Katana nakiri probably looks like my customers now.

Jim

Jun 15, 2014
knifesavers in Cookware

PSA Nakiri vs chicken bones!

Customer brought a damaged nakiri from chopping chicken bones. We often say what can happen to a J knife on tasks it wasn't suited for but here are pictures.

J knives are great cutters but when abused the super hard steels do not handle it well and let you know it.

J knives a built for specific tasks and there are tough designs for heavier tasks but there are some delicate taskers such as, the Nakiri.

While they can be fixed it is best to keep a beater German blade for abusive tasks.

Jim

Jun 15, 2014
knifesavers in Cookware

Pizza Recommendation - Kearny Mesa/Clairemont Mesa

How is that place Doc? I drive past there often but the construction had the parking lot jacked up for a long time so I avoided going in there,

Jim

Jun 04, 2014
knifesavers in San Diego

Cast iron; what is this?

Old burger press?

Jun 01, 2014
knifesavers in Cookware

New Good Knives (or old)

Paper?

Many old knives can be found but years of use and abuse can leave them needing serious work. Most common are old Chicago Cutlery.

Chems link was good for the Dexter and Forschner. Dexter has some others on that KaTom site such as the Green River series with walnut handles and the Connoisseur line which is made with a laminated rosewood to have the wood look but without the wood weaknesses of drying out after repeated washings.

R Murphy makes wood handled knives.....Check out the cheap stuff in clearance and discontinued items.

http://www.rmurphyknives.com/store/co...

Lamson also makes some wood handles blades

F Dick makes a wood handled line also..

http://www.knifemerchant.com/products...

Jim

May 26, 2014
knifesavers in Cookware