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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

What's Best for Cutting Pizza?

16" cimeter pfft... as Tim Allen would say needs more power. ;)

Go all out with a 20" pizza cutter/ biggest baddest mezzaluna ever.

http://www.katom.com/135-18053.html

Or an 18" pizza knife

http://www.katom.com/135-18073.html

Jim

Sep 04, 2014
knifesavers in Cookware

What's Best for Cutting Pizza?

Not quite the same as they are a single bevel chisel grind.

Most times you only need to deal with the flat side.

Jim

Sep 04, 2014
knifesavers in Cookware

What's Best for Cutting Pizza?

The wheel alone is cheap and easy to switch out...

http://www.katom.com/135-18010.html

Sep 04, 2014
knifesavers in Cookware

Name That Knive

Likely a hard cheese knife. Is there any curve to the blade?

Jim

Sep 02, 2014
knifesavers in Cookware

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