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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

Shun Fuji vs. Miyagi Birchwood SG2 7" Santoku

FWIW most Shuns come from home users not culinary workers.

Most industry folks use better J knives and Shuns are not in that class.

BTW Globals don't come in with all the chipping and pitting that Shuns do.

Jim

Mar 12, 2015
knifesavers in Cookware

Shun Fuji vs. Miyagi Birchwood SG2 7" Santoku

I don't have definitive figures but I am shocked to ever see a Shun that doesn't have more chips and pits than a Vegas casino and is just dull like western blades.

CBD is dead right on honing rods with J knives. Rods rule in meat processing for quick realignment but a better practice would be the finest stone. You can't do that with a bloody knife though.

Best practice is your finest stone, otherwise a ceramic rod, a polished steel, then various coarser steels in order of preference.

FWIW I do about 100 knives a week. The pic is just the plastic handled recondition pool of the week.

Mar 11, 2015
knifesavers in Cookware
1

That good and that cheap?! Lamb shoulder chops.

Hey Will down here Albertsons is doing Shoulder chops at $3.99 lb starting tomorrow. Check your LA ads.

Jim

Mar 10, 2015
knifesavers in General Topics

old japanese knife

Try this.

Mar 09, 2015
knifesavers in Cookware

old japanese knife

As to not start another cleaver thread Chem, who is this. The 2 guys rings a bell but I can't recall

Jim

Mar 09, 2015
knifesavers in Cookware

That good and that cheap?! Lamb shoulder chops.

Haven't seen breasts but the local Mediterranean market meat monger and he said they get shipments on Tuesday and some cuts don't stay long at all such as boneless shoulder roasts and strips for kabobs.

I don't know if they get breasts but will check that out if they have some.

Jim

Mar 09, 2015
knifesavers in General Topics

That good and that cheap?! Lamb shoulder chops.

Down here in San Diego Albertsons tends to have them and shanks on sale often.

Right now a local Mediterranean market has shoulder roasts at 2.99 along with shanks. I have some thawing for Saturday otherwise I may have grabbed some.

A restaurant supply place has chops at $2.99 in a case of 40lbs.

Jim

Mar 05, 2015
knifesavers in General Topics

That good and that cheap?! Lamb shoulder chops.

When we moved and I finally had a patio to set up a grill I got sticker shock on steak and other beef costs.

Ironically the cheapest red meat I could find after seasoning was lamb loin chops at $6.99 lb. Tasted awesome then recently lamb shoulder chops have been on sale for as low as $3.99 lb while steaks hover about $8.99 lb.

They rock at 135F with a S/P and a sprinkling of mesquite seasoning and some fresh minced rosemary on the plate and sprinkled over it to rest.

I seem to recall lamb was more expensive than beef in years past. It is puzzling to me that something this good is that cheap. So for the budget conscious carnivore try them. I didn't try any fancy Greek or other Mediterranean recipe just treated them as steaks,

I need to grab some at the Mediterranean market that are larger sized ones this weekend

Any other big bang cost to taste items?

Jim

Mar 04, 2015
knifesavers in General Topics

magnetic knife holder. Yay or Nay?

"roll the knife onto its spine before removing from the strip."

Be sure to let the knife contact spine first then roll the edge down when putting it back up.

If you let the magnet draw it in edge first damage can happen.

Depending on the knife geometry, weight, and alloys some stick better than others. Old Chicago Cutlery fillets, and slicers tend to slip due to geometry and weight.

Carbon steel knives stick like glue. Stainless it all depends.

Jim

Feb 21, 2015
knifesavers in Cookware

Where can I find some Chile de Arbol hot sauce in San Diego?

The more unique flavor are the Pequin chiles they use

Jim

Jan 09, 2015
knifesavers in San Diego

Angle of sharpening for heavy cleaver?

That is their 1 pounder right?

Primary bevel is probably 8-12 and the secondary, the actual edge, convexed as stated, 20-25 per side.

The heavier the cleaver and its use the wider the secondary bevel. I did a 3 pounder for someone breaking down pigs at 30-35 and it cut the product and split the cutting board.

Jim

Jan 07, 2015
knifesavers in Cookware

Carbon steel veggie cleaver