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Food safe color code cutting boards/knives

It isn't all fear inspired. In the Kosher rules meat and dairy must be kept separate so a Kosher kitchen needs 2 sets of utensils color coded to avoid mixing them up.

Jim

Dec 12, 2014
knifesavers in Cookware
1

Food safe color code cutting boards/knives

Most people don't know of the HACCP rules and the color coding available. Might mesh with their decor or just make 'em happy to have blue, yellow, purple, red, or green knife handles.

Although most of the available ones are restaurant line cook type, Dexter, Mundial, Victorinox etc.

I believe F Dick is the only one offering forged knives with the color coding.

http://www.google.com/url?sa=t&rc...

Dec 12, 2014
knifesavers in Cookware

your latest Little Italy recs plus....

Any Robertos for a chicken burrito but Aldabertos on Rosecrans for a Carne Asada burrito. A carne asada burrito, aka CAB is the roast beef Po-boy of SD. ;)

The red salsa at Robertos I think it works better for chicken and the red at Aldabertos is better for beef.

The taco joints the salsa is often the make or break factor. Sombrero's doesn't work for me so that is a last resort CAB fix.

Jim

Dec 10, 2014
knifesavers in San Diego

your latest Little Italy recs plus....

"Taco Shops rock out here and get a carne asada burrito for about $5+ or a carnitas burrito with some rolled tacos.."

The taco shops to SD are like the Po-boy shops are to NOLA.

Being a displaced cajun SD is a food wasteland compared to NOLA. What SD does have over NOLA would be the mexican food.

Jim

Dec 10, 2014
knifesavers in San Diego

Highly rated Steak Knives

CC is copying their old USA made 103S, my favorite easy to find used, steak knives with these.

The current ones, being made in China are not as good as the old USA made if you could find ones in decent shape. Although the cheap Chinese made ones are going to be cheaper.

I would have a set but ran across some pristine old Flint Vanadiums, USA made in the 60's, so that is my fancy set and have a Henckels Professional S steak I found as my day to day.

Jim

Dec 06, 2014
knifesavers in Cookware

Repair for Wusthof handles

Check the Wusthof warranty. There is a limited lifetime warranty and may cover them. You send them back or take to a big store, SLT W/S etc and see if they will exchange them.

Jim

Dec 01, 2014
knifesavers in Cookware

Wusthof Precision

Correction, I was thinking the Pro Line not the Gourmet for the Victorinox comparison.

Dec 01, 2014
knifesavers in Cookware

Wusthof Precision

It isn't scientific but look close and the Precision has the same grain that all the other high end Wusthofs have.

The Gourmet is a near mirror finish more like a Victorinox. My guess is it is the same steel as Vics.

To get from the grainy Classic look to mirror finish add buffing steps and cost to production so I highly doubt the lower priced Gourmet has the same steel as the Classics with a cheaper handle but more steel processing.

Jim

Highly rated Steak Knives

Straight edges slice cleanly in 1-3 strokes where serrated rip and tear. Your steak bleeds a little juice or a lot of juice.

Restaurants use serrated because they endure plate contact longer. Steak aficionados prefer a straight edge.

Jim

Highly rated Steak Knives

Regardless of knife, serve the steaks on a paper plate over a ceramic plate to have a buffer so folks don't grind the edge to death on the ceramic plate.

Martha Stewart would disapprove but she isn't a knife pro. ;)

I have a few but if you protect them the old Chicago Cutlery 103s are a great shape to use.

Jim

Nov 25, 2014
knifesavers in Cookware

Cleaning yellow "tar" off stainless steel saute pan.

BKF will probably work but if not oven cleaner will eat that like a kid on a Halloween candy bag.

OC is very base so after wipe and rinse follow with BKF since it is acidic to neutralize it.

Wear gloves and take all precautions to not get the OC off the target. Do not get it on exposed aluminum rims.

Jim

Nov 20, 2014
knifesavers in Cookware
2

Dropped my knife in the sink

'Tis but a scratch.

Sorry to hear the damage. I wouldn't want to break the tip off anything but that is a minor case.

You going to grind the edge up or the spine down to form the new tip?

Jim

Nov 10, 2014
knifesavers in Cookware

Why did my Pyrex baking dish explode?

Was the French White pyroceram?

Jim

Nov 05, 2014
knifesavers in Cookware

Will I fall in love with Le Creuset?

"What is a better choice for long simmers of acidic ingredients? "

I use a LC for my pasta sauce concentrate that simmers about 2 hours strictly for the inertness of ECI. I give a good hearty stir every 15 minutes or so to rotate the contents.

I taste pot if done in aluminum or stainless. I also use a small 1 quart nonstick pan to reheat it.

A All Clad 8 quart pot is for non acidic stuff.

My grandmother used to cook sauce in a plain aluminum pot and it just tasted of metal.

Jim

Nov 05, 2014
knifesavers in Cookware
1

Henry westpfal messed up my knives

http://www.sharpeningsupplies.com/Ide...

That is how I refer to things. Bolster and heel are not the same.

Jim

Oct 28, 2014
knifesavers in Cookware

Henry westpfal messed up my knives

I can get a pic of a 10" Wusthof chef that the bolster needed to reduce about 1/4" to get full contact. It isn't very pretty either but from where it was that was the best option.

With that arching swale you can reduce the front of the arch, the back, or some of both. It all depends on a hands on evaluation as to what is best to maximize what it left.

Lay it on a board and drag the heel off until you have full contact.

Jim

Oct 28, 2014
knifesavers in Cookware

Henry westpfal messed up my knives

See the 45 degree angle to the left of the contact point? That is how Sab bolsters are made and is not the problem. It isn't actually the bolster but the heel area of the knife.

Notice to the right of the contact point how it is a slight arch to the rightmost point the blade contacts the board.

That area has been overground or oversteeled over time. People put too much pressure at first contact and eat more blade.
Pull though sharpening gadgets and diamonds honing rods are the big culprits but overpressure on stones belts or any sharpening media can induce this.

Sadly to fix it that heel area needs to get redone but the overall geometry may go more german than french to preserve steel. Once the heel is reduced it will probably be more a rock chopper.

The Santoku chip will eventually sharpen out over time so unless it really interferes with cutting or just annoys you let it wear out slowly. The only solution it to rip the edge off, or sharpen heavily, and get below the damage losing that much life off the whole blade.

Jim

Oct 26, 2014
knifesavers in Cookware

Hot pans spoiled my kitchen top

Trivets to start off with.

Jim

Oct 17, 2014
knifesavers in Cookware
1

Which cheap entry level 240mm Gyuto?

After flattening a stone the surface is rough like the grading media and will have a temporary effect like a coarser grit.

The excess mud if left on will speed up sharpening as well.

I actually save mud sometimes and let it dry.

Jim

Oct 16, 2014
knifesavers in Cookware

MAC the(bread) knife..

Get the right diameter round rod and use wet dry paper at the right angle on the front then the back flat.

Many ceramic honing rods are about 1/2" in diameter and most serrations are made 3/8, 1/2 or 5/8".

The spyderco sharpmaker is very good for this using the narrow part of the triangle. Watch that you have the angle right though since the 15 and 20 the sharpmaker base has is not universal.

Jim

Oct 13, 2014
knifesavers in Cookware
1

German-style chef knife?

"I still find I reach for the Wusthof even though the blade won't quite contact the entire cutting board anymore due to the bolster (hence my question)."

That can be fixed and not have to replace the blade.

Jim

Oct 04, 2014
knifesavers in Cookware

Have you ever used a Pressure Cooker?

Got it running right now. Smoked hamhocks, smoked turkey necks, mirepoix, 1.5 hours at high pressure to killer stock for beans.

Like anything there is trial and error and a learning curve.

The more you use the better you know it.

Jim

Sep 20, 2014
knifesavers in Cookware
1

Replacement Blade For Cuisinart Food Processor?

All that can be done is to flatten the non serrated side to bring back some cutting ability. It is not a big improvement though. I've seen FP ones that teeth were missing and nothing is going to help that.

Jim

Sep 18, 2014
knifesavers in Cookware

Replacement Blade For Cuisinart Food Processor?

Anything with the microserrations really can't be sharpened much but non serrated ones can. The issue with blender or FP blades is often they get heavy damage due to improper items loaded. Heavy damage or cracking plastic and it needs replacing.

I've replaced the blades on my little CA due to cracking plastic but the edge was fine.

Nice thing about CA is spare parts are easy to come by.

Jim

Sep 18, 2014
knifesavers in Cookware

Bread Knife for Crusty Breads

I've seen bread knives to 14"

Victorinox makes some...

http://www.cutleryandmore.com/victori...

Or rounded tips...

http://www.cutleryandmore.com/victori...

Jim

Sep 18, 2014
knifesavers in Cookware

Weekend High and Low

I'll try. Breaking in a new gas grill this weekend after seasoning and some minor items.

Low was the Guy Fieri rosemary Tri tip from Costco. The end product was good but the cooking tim on the package was 15 minutes per side. Maybe they counted all 4 sides as it took an hour. The Taylor probe thermometer I got to avoid being out in the heat died after 5 minutes. I stuck my old oven meat thermometer in place and waited. As I said the end result is quite good but the way off the mark time and massive mess took a lot of the shine off.

High was the lamb loin chops from Costco the ones that look like little T bones. Since beef is now giving me a heart attack from the price alone not the fat. The Australian lamb is the big red meat bargain right now.

Seasoned and let rest for 40 minutes, grilled to 140 in about 6 minutes per side and voila medium rare carnivore popcorn. Sort of like a "fun size" candy at Halloween. Damn those things are tasty.

Jim

Sep 15, 2014
knifesavers in San Diego

Probe thermometer for grill

Bumping this up rather than starting a new one.

Had a cheapie Taylor that the probe survived 10 minutes while grilling a 4 lb tri tip roast on my new Weber gas grill. Yanked it out and stuck my old school oven proof thermometer in it's place. I'd rather not have to keep peeking under the lid.

I was careful to not pinch the cable but I think it broke a wire down in the probe where the cable attaches.

What are you guys using that endues a 1 hour cook time on a big hunk of meat?

Jim

Sep 15, 2014
knifesavers in Cookware

Best Chef's Knife?

The 1905 series has the most exaggerated belly I've seen on a chef knife.

If you like to rock chop you would love that knife.

I live near the Knife Merchant and Dave has 4 big 4 shelf display cabinets full of blades.

Jim

Sep 08, 2014
knifesavers in Cookware

Best Chef's Knife?

You really aren't going to find many kitchen knife geeks that will poo poo an old carbon steel Sabatier.

Jim

Best Chef's Knife?

"Since you said you want to have a heftier knife (if it is really important to you), then I would go for Messermeister or F Dick -- cheaper than Wusthof and Henckels Zwilling, and without full bolster."

I have an F.Dick 9" Premier Plus chef as my go to German chef. They are the beefiest German blades so if heft is a priority check them out.

They also have the best fitting handle for my hand.

Third all that Terret and Chem said.

Jim