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Steve Yun posted:For the month of June, you can bring two knives into Sur La Table and they'll sharpen them for free. Probably worth about $15 This would be a great deal if I could trust myself to walk in there and then walk out having bought less than $15 ($50) worth of stuff.
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May 31, 2011 21:07
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Steve Yun posted:For the month of June, you can bring two knives into Sur La Table and they'll sharpen them for free. Probably worth about $15 I'm gonna look at these in-person, there's a Sur La Table near me. I've been considering taking my Shuns there since Shun dropped their FREE SHARPENING FOR LIFE deal, but I'm wondering if they'd gently caress up the angle on them or something? Do they sharpen inhouse or ship your knives off somewhere to be done? The one near me has one of those kitchens for classes if that makes a difference at all?
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May 31, 2011 21:27
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The lady I talked to there a couple weeks ago while checking out the Shuns made it a point to let me know they're able to sharpen asian-angled knives. The brochure I got said they use a Chef's Choice commercial sharpener ($400-500 on amazon) in all the stores, which I think does both 20 and 15 degree angles. I assume this also means they do it in-house.
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Jun 1, 2011 00:01
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quote:The Pyrex Read-From-Above measuring cups... BraveUlysses posted:The OXO one is inaccurate as gently caress too. I know this is a couple of pages back but I hadn't read this thread in awhile. I love my oxo read-from-above cup and get annoyed using any other type now, so I had to test this out. The oxo is completely accurate unless every other measuring cup (I even did it with some 1/4 and 1/2 metal measuring cups) in my house are off by the exact same amount.
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Jun 1, 2011 19:28
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edit: nevermind I thought you were talking about the Pyrexes, not the Oxo
Steve Yun fucked around with this message at 19:42 on Jun 1, 2011 |
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Jun 1, 2011 19:39
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Steve Yun posted:edit: nevermind I thought you were talking about the Pyrexes, not the Oxo Yeah, I wasn't sure about including the pyrex stuff, but I figured the oxo is crap quote wouldn't make sense this long after without context. Hey, if you do take your shuns to sur la table, would you report back on how it goes? I was about to send my shuns off to kai-kershaw today for sharpening and had no idea they'd stopped doing that until I caught up on this thread.
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Jun 1, 2011 20:07
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I don't have any Shuns, I figured since they have sharper angles it would be kinda redundant with having a 15° Henckel santoku already. I'm probably going to get a 20° chef knife. Right now my Henckel is too new to bother sharpening
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Jun 2, 2011 00:08
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Are the Salt and Pepper grinders from Penzey's worth a poo poo? I have one of their catalogs and it says they improved the grinder mechanism. I like the way they look for tabletop use.
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Jun 2, 2011 04:16
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PRADA SLUT posted:Are the Salt and Pepper grinders from Penzey's worth a poo poo? I have one of their catalogs and it says they improved the grinder mechanism. My pepper grinder broke after not too long, but it was from 3-4 years ago so maybe they are better now.
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Jun 2, 2011 06:10
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I think the only improvement to the grinder is that it's larger now to accommodate odd peppercorn sizes. I'd recommend getting one with a ceramic grinder anyways, a common thing I'm reading on Amazon reviews of grinders is that stainless steel grinders start getting worn down after a while. William Bounds makes a zillion different styles of mills with ceramic grinders.
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Jun 2, 2011 06:34
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logical fallacy posted:Michel Richard in Happy in the Kitchen advocates using a microplane for garlic. Anthony Bourdain says in Kitchen Confidential, "Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please, treat you're garlic with respect. [...] I don't know what that junk is that squeezes out the end of those things, but it ain't garlic." hahaha "According to foodlord Anthony Bourdain,"
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Jun 2, 2011 08:47
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PRADA SLUT posted:Are the Salt and Pepper grinders from Penzey's worth a poo poo? I have one of their catalogs and it says they improved the grinder mechanism. Get a peugeot grinder..
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Jun 2, 2011 09:48
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CI at one point recommended the Unicorn Magnum, and I have to say it rules. I've never seen a pepper mill that put out so much pepper with one twist. If you like pepper, this is the one to get.
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Jun 2, 2011 13:18
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Flash Gordon Ramsay posted:CI at one point recommended the Unicorn Magnum, and I have to say it rules. I've never seen a pepper mill that put out so much pepper with one twist. If you like pepper, this is the one to get. I've got the Unicorn Keytop http://tinyurl.com/44y2n93 and I love it. Give that one a shot.
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Jun 2, 2011 13:54
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Flash Gordon Ramsay posted:CI at one point recommended the Unicorn Magnum, and I have to say it rules. I've never seen a pepper mill that put out so much pepper with one twist. If you like pepper, this is the one to get. Which pepper mill would you recommend for people who don't like pepper?
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Jun 2, 2011 14:20
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therattle posted:Which pepper mill would you recommend for people who don't like pepper? Pre-ground pepper that's been standing around in a shaker for 2 years.
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Jun 2, 2011 14:24
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therattle posted:Which pepper mill would you recommend for people who don't like pepper? Pepper ball. That thing doesn't put out any pepper.
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Jun 2, 2011 14:25
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Flash Gordon Ramsay posted:CI at one point recommended the Unicorn Magnum, and I have to say it rules. I've never seen a pepper mill that put out so much pepper with one twist. If you like pepper, this is the one to get. I have one of the big mofos, the magnum. Definitely worth its weight in gold. We go through a fair bit of pepper, and I can't imagine using the other ones that don't give very much at all. They're so frustrating. I used to have the smaller one, but that one got left behind in Florida. Once I moved to New York, I bought the large one with my first day's tips. That being said, the grinder filling mechanism stands to be improved. When you're grinding pepper, it's in the same direction as the you need to open the thing to fill it up. I have never wound up with pepper falling out, because I don't fill it to the tippy top (and really, who needs to?).
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Jun 2, 2011 15:45
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dino. posted:I have one of the big mofos, the magnum. Definitely worth its weight in gold. We go through a fair bit of pepper, and I can't imagine using the other ones that don't give very much at all. They're so frustrating. I used to have the smaller one, but that one got left behind in Florida. Once I moved to New York, I bought the large one with my first day's tips. I've had a couple small spills as a result of that. Still wouldn't trade it for any other grinder.
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Jun 2, 2011 15:47
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Happy Hat posted:Get a peugeot grinder.. I have a Peugeot grinder and I'm not terribly happy with it. I use the Penzey's extra bold peppercorns and it does a really lousy job. I think they're slightly bigger than regular peppercorns. The Peugeot looks beautiful at least.
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Jun 2, 2011 16:03
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Steve Yun posted:I don't have any Shuns, I figured since they have sharper angles it would be kinda redundant with having a 15° Henckel santoku already. I'm probably going to get a 20° chef knife. I completely misinterpreted your previous post, sorry bout that man. I don't think I'll take my knives to sur la table now anyways. I'd forgotten the exact angle on shun's until this morning, it's 16° on each side. If they use a machine that does 15° and 20°, I'll send my stuff somewhere else.
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Jun 2, 2011 21:25
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Wow, I was about to send my Shun off too. What a bag of dicks! I'm glad I only bought a $125 model and not one of their super uber fancy $500 knives, because I would have really been livid if I had spent half a month's rent on a knife and they pulled the warranty out from under me. Hell, can they even *do* that? Are the laws applicable only in the state the knife ws sold in or in the state that the company is currently HQed at? Now I have a dull knife and no way to sharpen it... 
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Jun 3, 2011 02:13
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It's like $5 to get it sharpened now. Relax.
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Jun 3, 2011 04:19
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30 Goddamned Dicks posted:Wow, I was about to send my Shun off too. What a bag of dicks! I'm glad I only bought a $125 model and not one of their super uber fancy $500 knives, because I would have really been livid if I had spent half a month's rent on a knife and they pulled the warranty out from under me. Well that's not dramatic at all. The knives still have their warranty, and it's not like a Shun is some magical pixie knife that can only be sharpened by asteroid material or some poo poo. Even if it was, you can still send them to some authorized sharpening place for a couple bucks, and apparently Sur La Table is sharpening two for free right now.
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Jun 3, 2011 04:57
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I sent my knives to them over the winter and it took so long to get them back that it's not even worth it for free (+shipping).
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Jun 3, 2011 05:00
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I just bought a sharpening stone from a knife fanatic who runs a Japanese Knife Company shop here in London. Amazing guy, very passionate, very knowledgeable. Selling, fixing and sharpening knives is his livelihood. I was nervous about using a stone. He told me not to get too hung up on angles when sharpening; blades have a tolerance of "about 10 degrees". This man I trust. He sells high end Japanese knives; he re-pointed my damaged Henckels knives and got them razor sharp. So if you are worried about your 16 degree blades being sharpened at 15 degrees, I really wouldn't lose too much sleep over it.geetee posted:I sent my knives to them over the winter and it took so long to get them back that it's not even worth it for free (+shipping). My guy is about a three-minute walk from my office, and he re-pointed and sharpened three knives in a day! I dropped them off in the morning and collected them in the afternoon. He charged me £5 for re-pointing all three (re-grinding and shaping a point) and 65p an inch for sharpening (I got 18 inches sharpened).
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Jun 3, 2011 10:34
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Is it that little shop down in soho, because holy gently caress he was knowledgeable!
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Jun 3, 2011 11:00
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therattle posted:I just bought a sharpening stone from a knife fanatic who runs a Japanese Knife Company shop here in London. Amazing guy, very passionate, very knowledgeable. Selling, fixing and sharpening knives is his livelihood. I was nervous about using a stone. He told me not to get too hung up on angles when sharpening; blades have a tolerance of "about 10 degrees". This man I trust. He sells high end Japanese knives; he re-pointed my damaged Henckels knives and got them razor sharp. So if you are worried about your 16 degree blades being sharpened at 15 degrees, I really wouldn't lose too much sleep over it. Name and address of the sharpener man please.
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Jun 3, 2011 12:48
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T&G pepper mills are pretty loving baller. I have this one: http://www.amazon.co.uk/CrushGrind-Apollo-Pepper-Stainless-Steel/dp/B0000E5SO9/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1307101641&sr=1-1 And it is really good. No clogs, no dribs and drabs of pepper, but proper loving crushed fresh waterfalls of it. E: Grammars. Steakandchips fucked around with this message at 12:52 on Jun 3, 2011 |
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Jun 3, 2011 12:49
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Happy Hat posted:Is it that little shop down in soho, because holy gently caress he was knowledgeable! Yes! Yes, Happy Hat, yes it is. Glad to have someone verifying my opinion. They have three branches: http://www.japaneseknifecompany.com/JKCSHOP.aspx I go to the Bateman Street one. Steakandchips posted:T&G pepper mills are pretty loving baller. I have this one: Hmm. Ours is OK, but a bloody pain in the rear end to fill: you have to unscrew two small screws in the base and remove the whole grinding mechanism, including the rod, which you then have to push through the cylinder full of peppercorns. Bad design. Bad design make rattle MAAAD! therattle fucked around with this message at 16:32 on Jun 3, 2011 |
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Jun 3, 2011 16:30
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therattle posted:Yes! Yes, Happy Hat, yes it is. Glad to have someone verifying my opinion. They have three branches: I think that's part of the reason I like the Magnum so much: no complex mechanisms to completely take apart, like the pepper grinders I used as a kid. Instead, you open the gaping maw of a hole, fill 'er up with a funnel (or, because I store my black peppercorns in an old wine bottle, just line up the bottle's mouth with the pepper mill's opening), and move on to showers of ground pepper. It's wonderful.
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Jun 3, 2011 16:53
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I wish I knew what kind of pepper grinder I have, it's pretty swank. I got it at Ikea years ago and regret not getting a second grinder for spices. It uses ceramic grinders, has a nice brushed stainless steel body with a huge top so it's easy to turn and you pull it apart to reload it. So simple. You adjust the grind with a little screw on the bottom.
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Jun 3, 2011 18:26
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I have a bunch of these that I use for spice grinding: http://www.ikea.com/us/en/catalog/products/10152875 $5.99, ceramic grinder. They do a nice job.
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Jun 3, 2011 19:11
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therattle posted:Hmm. Ours is OK, but a bloody pain in the rear end to fill: you have to unscrew two small screws in the base and remove the whole grinding mechanism, including the rod, which you then have to push through the cylinder full of peppercorns. Bad design. Bad design make rattle MAAAD! Mine just has a stopper on top that I pull out, refilling takes 5 seconds. Maybe you got an old version that they have now discontinued.
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Jun 4, 2011 10:53
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I don't understand that there's not more love for the Peugeot grinders.. The cars are crap, but the grinders are awesome! Or for a spicegrinder a zassenhaus - because holy gently caress!
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Jun 4, 2011 11:22
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Now to continue outfitting my kitchen! What food processor would you guys recommend?
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Jun 7, 2011 01:25
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Fuzzy Pipe Wrench posted:Now to continue outfitting my kitchen! What food processor would you guys recommend? KitchenAid or Cuisinart, as large as you can afford. Ideally one of the 12 or 14 cup models. I have a 7 cup, and there have been a good number of times that I've cursed not having a larger one.
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Jun 7, 2011 01:26
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Fuzzy Pipe Wrench posted:Now to continue outfitting my kitchen! What food processor would you guys recommend? I have the 11 cup Cuisinart and it is a godsend. I bought it at a steep discount so I don't actually know how the cost measures up, but it works like a dream.
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Jun 7, 2011 01:56
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Does the Cuisinart require the plunger be in the feed tube in order to process? It seems like it would be an annoying safety feature.
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Jun 7, 2011 02:10
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Fuzzy Pipe Wrench posted:Now to continue outfitting my kitchen! What food processor would you guys recommend? If you have an extra $1000 lying around...
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Jun 7, 2011 07:33
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