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What do I need? Steak knife as a utility knife? (Wusthof Ikon?)

I must be getting old. Resistant to change and thinking that the way I know must be the best way. Must work against that. :)

Feb 18, 2013
ckl in Cookware

What do I need? Steak knife as a utility knife? (Wusthof Ikon?)

Yeah, totally makes sense. I think I have been using the two 8" knives for EVERYTHING for so long that I have become stuck in a rut as far as knife skills and technique, and grip.

Feb 18, 2013
ckl in Cookware

What do I need? Steak knife as a utility knife? (Wusthof Ikon?)

My mom has this one. I LOVE the blade size and shape--in fact, using it is what made my husband and me want to get a smaller knife. BUT, we both found the handle shape to be really awkward in hand. The way it gets so skinny on the end felt very uncomfortable to us. BUT, I get that it probably creates the lovely balance...

Feb 18, 2013
ckl in Cookware

What do I need? Steak knife as a utility knife? (Wusthof Ikon?)

UPDATE!!

So... I ended up getting a few new knives after all of your generous replies! Here's my report, in light of the questions and comments here. I did get:

6" Wusthof Ikon chef's knife. I find the size convenient and I reach for it fairly regularly, just as I thought I would. That said, I don't love it. It find it to be balanced poorly. When I grip my 8" Wusthoff classic chef's knife or my 8" Global veg cleaver, I can let loosen my grip and they will both balance on my index finger. The Ikon, perhaps because it lacks the full bolster, falls backward to the handle. It just feels slightly awkward as a result, at least for chopping. While it is smaller and easier to manipulate for non chopping tasks than my 8 inch knives, it actually feels heavier, in a way, than they do because it seems to me poorly balanced. When it comes time to sharpen it, though, I think I will be pleased about the 2/3 bolster (as I am not very skilled at sharpening, maybe, and the full bolster on the classic Wusthof kind of seems like a bit of a nuisance now, after a good decade of using it)...

-I did pick up one of the Wushof Ikon steak knives on ebay to try as a utility knife. Sadly, it absolutely does not suit this purpose. I love the shape, but the blade is far too thin and doesn't seem sturdy enough for any kind of utility use. (The blade feels no different from the far cheaper Wusthof Gourmet line steak knives I have.) It already has a little kink in the blade, not even sure from what. Bummer.

-I ordered a Forscher boning knife (so inexpensive!) to try for actual boning/breaking down meat. But, its 6" size seemed really rather big to me. I sent it back and exchanged for the 4" rabbit boning knife. I LOVE IT!!! It is absolutely perfect to me. And at like $11, I won't mind replacing it as often as might be necessary.

-I also picked up a 4" serrated paring knife (http://www.swissarmy.com/us/app/produ...) and wow--I kind of love that, too. Suddenly I am cutting up grape
tomatoes no end. Sharp, cheap, easy, kind of fun, somehow.

So... I went from wanting one knife to suit all of those purposes to a drawer full of distinct knives. And lo and behold, the two new ones I like best were both under 15 bucks. Fascinating. :)

Feb 16, 2013
ckl in Cookware

What do I need? Steak knife as a utility knife? (Wusthof Ikon?)

Wow, incredibly helpful, everyone! So much for adding just ONE more knife... I got by using a big chef's knife almost exclusively all these years, but you all got me looking at a bunch more! I decided to get an inexpensive Forschner boning knife (http://www.cutleryandmore.com/victorinox-forschner-fibrox/semi-stiff-curved-boning-knife-p15741). And then I think I might have to try out the Tojiro Petty and/or a Ikon steak knife--if I can find one for a better price than what's out there now... In fact, anyone want to split this set with me?? It's a very good price for all four, but I don't need four... Split, it would be a really great deal... http://www.ebay.com/itm/New-WUSTHOF-C... )

Jan 20, 2013
ckl in Cookware

What do I need? Steak knife as a utility knife? (Wusthof Ikon?)

Well, I guess I partly am wondering if the Ikon steak knives are strong enough for prep and utility use. The Wusthof steak knife I used feels light and thin -- it's the gourmet line -- and surely wouldn't hold up. But I can't figure out if that's just because it is the cheaper line, or if "steak knives" are simply designed for lighter use.

Jan 19, 2013
ckl in Cookware

What do I need? Steak knife as a utility knife? (Wusthof Ikon?)

But you know, when I found myself surprised to enjoy using the steak knife I'd grabbed to trim the meat, it felt like the part I liked was the way the tip curved up a bit. Think that's true? The petties look pretty straight edged. Shoot, maybe what I really need is a proper boning knife and a utility or petty..

Jan 18, 2013
ckl in Cookware

What do I need? Steak knife as a utility knife? (Wusthof Ikon?)

Good questions. I guess I am looking for an alternative to the big chef's knife for jobs that it's less than ideal for: trimming meat, occasionally boning a chicken, quick and small slicing jobs like a piece of fruit (when my cheap little paring knives seem inadequate). It wouldn't replace the chef's knife or veg cleaver (the global I mentioned is actually a veg cleaver, not a chef's knife) for chopping or dicing, but it would be nice if it could pull it off for small cutting board jobs... Sounds like the petty knife, actually, doesn't it??

Jan 18, 2013
ckl in Cookware

What do I need? Steak knife as a utility knife? (Wusthof Ikon?)

Oooh... a petty knife! Now you got me googling, and I can see how that suits many needs. Huh. Looking into all those Japanese knives makes me suddenly feel very inadequate in terms of knife skills. I used my sister's Shun set for a week once before, and it was very awkward for me. I realized I would need to learn a whole new set of knife skills.

Shoot, now you got me thinking about all sorts of things! (Because searching past posts about petty knives led to all sorts of other, similar Japanese knives!)

And wow, GH1618, that's a good price, thanks. (Maybe cheap enough to get it AND a petty or...?)

Jan 18, 2013
ckl in Cookware

What do I need? Steak knife as a utility knife? (Wusthof Ikon?)

So... I think of myself as a pretty serious home cook, but... for years I have relied on my 8 inch Global and 8 inch Wusthof chef's knives for pretty much everything (plus a fairly cheap serrated knife and small paring knife for occassional use). I've been thinking about getting something smaller for frequent use--what I think of as a utility knife. I actually had considered a 6" chef's knife, just to have something smaller for when I don't need the 8", but that obviously seems redundant, doesn't it? I also have a set of the cheapish Wusthof steak knives (the gourmet line), which get used occassionally at the dinner table. The other day I had one out (they are usually put away), and I grabbed it to trim up a (raw) hangar steak (you know, cutting away that inner gristle and fascia and whatnot) and I was a little surprised at how much I liked it for that! So agile! But it feels like a cheap knife--flexible and light. So... what do I need? I feel like the shape of the steak knife was really nice, but that shape seems limited to actual "steak knives." You can buy a Wusthof Ikon (which I'm liking because of the 2/3 bolster--I've used the Wusthof chef's knife for so long and for so much that the bolster is getting to be a bit of a drag with sharpening) steak knife individually, so I'm actually thinking about that, instead of a so-called utility knife. Is there a reason that shape would be less convenient/useful that the classic utility knife shape? The price for the Ikon "utility knife" and "steak knife" is the same; I can't find info on whether their weights or blade thickness is the same. Again, I'm looking for something that would be appropriate for all-purpose use. I'm getting a little sick of using a giant chef's knife to trim up meat or cut an apple... Anyway, any advice would be much appreciated...

Jan 18, 2013
ckl in Cookware

XSG Dumplings gone?

What is the difference btw jia bing and shao bing? And which kind is this (from Prosperity)? http://newyork.seriouseats.com/2011/0... They have cilantro and pickled carrot and radish. I used to get something similar at Shanghainese breakfast place called People and People (in Flushing, before they moved to Main St), but theirs didn't have the pickled veg--it had a good smear of hoisin and a pile of scallions and cilantro, I think, and it was flatter and flakier. I preferred that, actually--although the one at Prosperity can often be had blazing hot, which makes it pretty compelling... Prosperity's is greasy and crispy on bottom, and very puffy and tender on top.

May 04, 2011
ckl in Outer Boroughs

XSG Dumplings gone?

Ah, confirmed. I just tried to go and there was a new awning (all in Chinese) that said something like Tasty Snacks. They were remodeling the place. Tried calling to see if it was just relocated and the number was disconnected. I am holding out hope that the new place is just a new version of XSG, but it doesn't seem like it...

Sep 11, 2010
ckl in Outer Boroughs

help choosing a range hood! (what do you think of this Futuro Futuro??)

hmm, good point. but the futuro looks to have poor containment.

just theoretically, what would be better, considering balance between CFM and containment area:

this futuro futuro with 940 CFM that is totally flat (http://www.ventingdirect.com/futuro-futuro-w36mith-36-inch-wall-range-hood-mithos-made-in-italy/p572294)

or this kobe with 760 CFM but with a design that seems to have much better containment (b/c of the giant inverted V shape) ( http://www.ventingdirect.com/kobe-ra9...

)

?

Mar 30, 2010
ckl in Cookware

help choosing a range hood! (what do you think of this Futuro Futuro??)

and/or how about this Kobe RA-02: http://www.koberangehoods.com/product...
It's 1000 CFM, 8 inch duct, 24" deep, baffle filters. a little more bulky (ugly?) than the Futuro, IMO, but I do need performance, esp. since I'm getting a hood the same width as the stove...

The Futuro Rainbow is 940 CMF, 6 inch duct, mesh filters, 20" deep. They cost about the same. Seems like Futuro is suppsed to be a more quality brand? Even though the specs are better on the Kobe, I'm wondering which will perform better... The Futuro definitely looks better to me...

Mar 25, 2010
ckl in Cookware

help choosing a range hood! (what do you think of this Futuro Futuro??)

Anyone have an opinion about this Futuro Futuro hood? Or better yet, anyone actually have it or another Futuro you can comment on? Wondering how loud it is, how well it works, and how well made it seems... I am looking to put it over a 36' Wolf All Gas. I know a wider hood would be better, but I'm hoping the relatively high CFM of this one will more or less make up the difference... Ya think?
http://www.ajmadison.com/cgi-bin/ajma...

Thanks!

Mar 25, 2010
ckl in Cookware

Which Brooklyn Vietnamese is best?

Wow, i'm a little surprised no one mentioned Gia Lam on 8th Ave. There are two--one on the west side of 9th at around 49th, and one on the same side around 54th. The 54th St one might have been the first Vietnamese restaurant to show up on 8th ave about 10 years ago. I have been to both locations many, many times, and I find it quite consistent and good. In fact, everything is good: great Pho, Bun, chicken w/ curry sauce, imperial spring rolls, summer rolls, and rice plates.

Feb 23, 2010
ckl in Outer Boroughs

Main Street Imperial Taiwanese (Bei Gang) - solid taiwanese

I know this is an older thread, but I stumbled upon it and had to add: this is my favorite Taiwanese restaurant! I dream about the san bei tofu (3 cups tofu--like the 3 cup chicken, but i like this much better)-- cubes of perfectly fried (lightly! crisply!) tofu, very soft in the center (silken, maybe?), tossed with a perfect sauce of soy, wine, sesame (the three cups), garlic, and basil. My favorite tofu dish anywhere... The rest of the menu is solid, but it's the tofu I dream of...

-----
Main Street Imperial Taiwanese Gourmet
59-14 Main St, Queens, NY 11355

Jan 28, 2010
ckl in Outer Boroughs

Organic or Low Spray or IPM Blueberry/Fruit picking??

Hi!
Anyone have any recommendations for fruit picking--especially blueberry--within a couple hours of the City? I'm especially looking for low spray places...
Thx!

Jul 08, 2009
ckl in General Tristate Archive

Steamed Pork Buns?

I mean, Momofuko's are tasty and all, but if you've ever had a really good guo bao (aka Taiwanese burger), Momofuko's are just good. Unique, they are not! Just hard to find in these parts... Some joints in Flushing, like the Roosevelt Food court and I think the Flushing Mall, have them...

Apr 29, 2009
ckl in Outer Boroughs

where to get (asian style) dungeness crab??

anyone???

we tried Fuleen Seafood on Division in Manhattan Chinatown the other day. The crab was okay. Not bad, but not worth going back, in my opinion. I see on a few posts here that there is some Cantonese crab to be had in Flushing. Maybe I'm especially looking for more of a Southeast Asian style, though...

Anyone???

Feb 07, 2009
ckl in Manhattan

Puerto Rico Rec's for non-touristy, good food (restaurants and markets)

Great, reply, thanks!

I'll still hope to get lots of replies to this post, but I'll check out Tripadvisor, too!

Feb 04, 2009
ckl in Latin America & Caribbean

where to get (asian style) dungeness crab??

lived in the Bay Area for a year, and feasted during dungeness crab season... it's one of the few things I miss having moved back to NYC!

in particular, there was this place in SF called PPQ Dungeness Crab. Anyone know it? You could get crab in any number of ways, all done spectacularly. My personal favorites were the curried crab (somehow the crab managed to be succulent, sweet, and delicious, the taste not hidden by the yummy vietnamese style brown, slightly coconuty curry) and the salt and pepper crab. so freakin' good!!

given that you can get dungeness crabs at every asian fish market in Chinatown (Manhattan and Brooklyn), I can't believe you can't find it served in any asian restaurants... but i haven't been able to find any yet! (i did try it at one korean-chinese place in Bayside, which was really good, but only served one way...) anyone have any rec's? i'm expecially interested in finding it at a vietnamese or malaysian place, but chinese or korean or whatever would be great, too! i live in brooklyn, but recs for anywhere will be pursued!

THX.

Feb 04, 2009
ckl in Manhattan

Puerto Rico Rec's for non-touristy, good food (restaurants and markets)

Hi-
I've read a number of posts about food in PR, but most seem to discuss the mediocre food at resorts and some good sounding local places mostly in San Juan.

I'm heading to PR in a week or so, with husband and kid. We're staying near El Yunque, at a condo at the Wyndham Rio Mar. We will avoid eating at resorts, touristy and chain places at all costs. Thrilled to find local joints of all types--total dives, roadside stands, and high-end places, too. We'll have a kitchen, so we hope to cook a bit; I'd very much appreciate rec's for markets we should try, too. Also, we'll have a car and plan to drive around quite a bit, though perhaps not all the way to the west side.

Thanks so much!!
foodie mama

Feb 04, 2009
ckl in Latin America & Caribbean

organic or low-spray apple picking?

or this one?
http://www.libertyviewfarm.biz/websit...

also, Stone Ridge farm sounds great, but they say their apples are already picked over...

Oct 12, 2008
ckl in General Tristate Archive

organic or low-spray apple picking?

hi!
i'm trying to take the kiddos apple picking tomorrow. i know it's hard to grow apples around her organically--or at least hard to grow them *well*. but apples are of the worst in terms of pesticides... so i'd really like to hit up one of the low-spray orchards.

anyone ever been to any of these? if so, can you speak on their apple quality and what the orchard is like? other suggestions? looking to stay within 2 hours of nyc. thanks!

http://www.fishkillfarm.com/
http://www.mrapples.com/index.htm
http://www.prospecthillorchards.com/p...

Oct 12, 2008
ckl in General Tristate Archive

Places to pick your own apples

Misterbill2, how are the apples at prospect hill orchard? i'm thinking about going. i love that they are organic, but frankly, i know organic apples in these parts can be a little... buggy... i've been to Mr. Apples, but prospect hill sounds so nice. your thoughts on the apple quality?

Oct 12, 2008
ckl in New York State (exc. NYC)

What to order at Lupa

oh, i totally disagree a about the pork shoulder with rose petal glassato. it's different and i think totally delicious! usually very succulent and delicious, imo. but, it's not on the menu anymore anyway.

the veg. sides are delicious. most of the pastas are good, but i have to say that at least 35% of the time they are not al dente--they are way undercooked. i have had the bucitini where it was so firm inside there was a crunch. not good. but the flavorings for pretty much everything--sauces, etc, are on point. i like frankies sputino myself, but good god, just in terms of the food for what it is, i think frankies is a four compared to lupa at eight, at least...

Sep 14, 2008
ckl in Manhattan

Organic (or at least "natural"), Kosher meat in Oakland/Berkeley?

Thanks. I saw that, but it didn't sound like any organic options there...

Apr 07, 2008
ckl in San Francisco Bay Area

Organic (or at least "natural"), Kosher meat in Oakland/Berkeley?

Anyone know of any? Especially beef, but looking for all... thanks.

Apr 06, 2008
ckl in San Francisco Bay Area

Organic U-Pick berries/fruit in the Bay Area?

swanton... nice! thanks. any others, anyone?

Apr 06, 2008
ckl in San Francisco Bay Area