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knifesavers's Profile

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Victorinox Fibrox Santoku - Opinions?

" my arm/hand strength are noticeably less than they used to be.

So...although I used and enjoyed my 4-stars for something like 20 years, in the last few years I've noticed a lot of hand and arm fatigue whenever I have to do a lot of knife work. "

If you have hand issues and fatigue check out the Dexter Duo Glide.

Weird as it may look it is light and the weight of your hand becomes part of the force needed to drive through the food.

I can hold it with just 2 fingers and cut mushrooms.

http://www.webstaurantstore.com/dexte...

Jim

My First Chef's Knife. Guidance Please.

Mac, Tojiro, Mercer, Shun in that order.

Jim

Aug 16, 2015
knifesavers in Cookware

Mercer Genesis vs. Renaissance (Knives)

The Renaissance doesn't have a bolster so will be easier to sharpen.

Jim

bottled roasted red peppers

Add the rest to pasta sauce.

I make sauce by the gallon and add a whole bottle.

Jim

Jul 29, 2015
knifesavers in General Topics

Trying to be healthy but cannot find grass fed beef that I can bear

"although I love beef way too much to give it up, I'll try the lamb, as I like lamb too. As long as there is no gamey smell and taste."

I grill mine on a gas grill a little S/P and mesquite seasoning. Sprinkle with fresh cut rosemary after cooking.

I forgo the fancy prep and just grill it like steak. Most creatures the funk is in the fat I trim the big hunks out and let the rest render out and drip into the pit.

Costco has Lamb loin chops for $6.99 lb all day long. They are like fun sized T bones for carnivores like candy bars on Halloween.

Jim

Jul 22, 2015
knifesavers in General Topics

Trying to be healthy but cannot find grass fed beef that I can bear

Skip the beef and save some money. Albertsons and Sprouts often have lamb shoulder chops for $3.99 a lb.

Great marbling and meat on the bone. They don't have the "lamb funk" when grilled that can sometimes be in other lamb dishes from the marrow. Sometimes there are cuts that have a round bone full of marrow and as long as you don't eat that marrow there is no strong lamb funk.

If you like lamb anyhow go to Mid East market in North Park. It is a Halal store and they have their own ranch in Ramona where they raise their own lamb. You can get any lamb cut from them.

I've not bothered with beef as this taste far better and is the best red meat deal in San Diego. Best taste, but way more $$ go to Whole foods La Jolla and get a fresh Bison ribeye. You will not like beef ribeyes ever again.

Jim

Jul 22, 2015
knifesavers in General Topics

Induction Cooking: Is it really more energy efficient? (US Dept of Energy)

I still want to see an ambient kitchen temp rise test.

Cooking beans for 2 hours on gas heats the bejesus out of the house.

Cooling the house after takes a lot of AC lifting.

Jim

Jul 22, 2015
knifesavers in Cookware

Knives

Sometimes the pits are just behind the existing cutting edge so likely reach into the core. They can be real ugly to deal with.

If I get to bring one home I'll get micrographs.

I've suggested folks send them in for warranty due to the heavy pitting sometimes.

Is it etching agent residue wicking under the layers in production or something afterwards. That is the makers job to figure out.

Jim

Jul 15, 2015
knifesavers in Cookware

What's this kale love?

I had a farmer rave about kale and all the health benefits but he also had Swiss Chard and said it was really healthy also just not as much.

I'd gladly cook up a mess of Chard before one stalk of that bitter funky kale.

Jim

Jul 15, 2015
knifesavers in General Topics

Knives

"Actually, VG-10 goes chip a little, especially Shun knives. Shun knives (VG-10) were known to have some microchipping problem. Very tiny chips which are barely visible.
Shun knives are known to have initial microchipping. Once you sharpened out the initial chips, the Shun knives usually do not chip again"

You haven't seen what I have Chem. I see lots of multilayer knives in typical households with "black pepper" spots all over them that are pits.

Once you sharpen into them they become new chips on the edge.

Jim

Jul 15, 2015
knifesavers in Cookware

Induction Cooking: Is it really more energy efficient? (US Dept of Energy)

"Yeah, but that has the problem of comparing different energy sources. So it is much more complicated there."

That is why if they test ambient temp changes in the room it negates the different sources.

Take identical 2 gallon pots, identical water, bring to a boil for 7 minutes, pasta cooking time, and measure the thermal rise in the room. Which rises less?

Jim

Jul 14, 2015
knifesavers in Cookware

Induction Cooking: Is it really more energy efficient? (US Dept of Energy)

Did they test how much either heated the ambient air in the room? We have gas and there is a load of heat blasting past the pan.

Now the house is hot and has to be cooled off by other energy. If induction only heats the container and product it is, in the overall household scheme, more energy efficient.

Jim

Jul 14, 2015
knifesavers in Cookware

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