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E-Money posted:I'm assuming I don't need the global branded ceramic rod for our global 10" chef's knife, or the 8" and pairing knife we put on our wedding registry. Is there anything that I should be looking for in a ceramic rod? I'm seeing one for like $25 on amazon: http://www.amazon.com/Messermeister-12-Inch-Ceramic-Knife-Sharpener/dp/B002YK1RAQ/ref=sr_1_1 Nah ceramic rods are pretty much just ceramic rods. The cheaper Messermeister rod is fine.
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Mar 14, 2015 23:05
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I have that exact Messermeister rod and it's good.
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Mar 15, 2015 01:21
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Meh has a Shun 4 piece set today for $220. A quick check on amazon shows they total around $400 for the same pieces!
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Mar 15, 2015 13:01
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That 6" bread knife seems like a pretty iffy business.
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Mar 15, 2015 15:31
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Was gonna comment of how an 8" chef's is small but then noticed the bread knife is 6.5" ....
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Mar 15, 2015 17:06
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I want a little waterstone to travel with. Sometimes a I like to get drunk and sharpen my pocket knife in hotel rooms. I have a "medium" grit oil stone but it sucks to work with dry and using water with it doesn't seem to help. I have never really found a small (like cigarette lighter sized) waterstone before but maybe I was looking in the wrong places?
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Mar 15, 2015 19:06
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I'm looking at either an 8 or 10 inch Fibrox. Am I right in assuming that the length is the blade, not the overall length? The knife I'm used to is a 9.5" blade, so I'm leaning towards 10. Is it okay to order off of Amazon, or are they going to gently caress up my blade by not protecting it properly for shipping?
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Mar 15, 2015 19:45
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Yeah the length is just the length of the blade. The overall length might be listed somewhere also but usually when people say "10 inch Fibrox" they mean the blade is 10 inches long. Dunno about the shipping but I doubt anything bad will happen. They just package up the box the manufacturer puts the knife in.
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Mar 15, 2015 20:47
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Okay. I guess if shipping was going to gently caress up that box, the ones at brick and mortar stores would suck too.
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Mar 15, 2015 20:51
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bunnielab posted:I want a little waterstone to travel with. Sometimes a I like to get drunk and sharpen my pocket knife in hotel rooms. I have a "medium" grit oil stone but it sucks to work with dry and using water with it doesn't seem to help. I have never really found a small (like cigarette lighter sized) waterstone before but maybe I was looking in the wrong places? DMT has a set of tiny ones. http://www.amazon.com/DMT-W7EFC-Diamond-Whetstone-Stone/dp/B00004WFTD/ What you're looking for is ski sharpening stones.
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Mar 16, 2015 17:02
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deimos posted:DMT has a set of tiny ones. Those mini stones are perfect! Also, people sharpen skies?
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Mar 16, 2015 19:22
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bunnielab posted:Those mini stones are perfect! And snowboards! Basically it's restoring the edge profile... that's kinda like sharpening.
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Mar 16, 2015 19:45
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deimos posted:And snowboards! Nope, I'm just gonna keep on thinking that every skier is a Bond villein with razor skies.
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Mar 16, 2015 22:55
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better get the gently caress out the way when I come 360ing off the ramp these edges are VG10 boy
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Mar 17, 2015 01:59
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Got the Moritaka in the mail. Gravity, does yours have like a black paint like substance on the blade? Do I wash that off somehow or just use it?
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Mar 17, 2015 04:58
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Chemmy posted:Got the Moritaka in the mail. Gravity, does yours have like a black paint like substance on the blade? Do I wash that off somehow or just use it? It's kurouchi finish. Blacksmith's scale. It is a by product of forging. It will come off on it's own over time. I wouldn't touch it. Though some people strip it off with BKF or similar.
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Mar 17, 2015 05:02
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Chemmy posted:Got the Moritaka in the mail. Gravity, does yours have like a black paint like substance on the blade? Do I wash that off somehow or just use it? Just leave it and enjoy. It doesn't wash off, it is there to protect the metal from oxidation. Just remember to count your fingers before and after using and make sure the count always matches.
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Mar 17, 2015 05:06
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Cool. It's my first carbon steel knife so I didn't know what to do.
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Mar 17, 2015 05:29
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Used it for the first time and woof. I just tore through a pile of mire poix.
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Mar 26, 2015 04:03
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Chemmy posted:Used it for the first time and woof. I just tore through a pile of mire poix. Awesome! Glad you like it
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Mar 26, 2015 16:22
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I have Shun Elites and sharpen them regularly and out of the box this thing is insane. I didn't think things could be this sharp.
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Mar 26, 2015 20:37
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Chemmy posted:I have Shun Elites and sharpen them regularly and out of the box this thing is insane. I didn't think things could be this sharp. It will get sharper after you sharpen it, at least that is my experience with all of my J-knives. I actually have one that is sharp enough that it can cause problems with some ingredients, namely bell pepper when not cutting against the skin and potato in general. The knife is so sharp that it feels almost exactly the same as swinging it through air, it's hard to get used to.
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Mar 26, 2015 21:20
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How does it cause problems? What sort of problems are you talking about?
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Mar 27, 2015 01:00
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fart simpson posted:How does it cause problems? What sort of problems are you talking about? Imagine you are expecting to encounter resistance when cutting through a thicker or denser part of an ingredient, so you preemptively increase the force on the knife or use more of a slice cut than a push cut, only you encounter no resistance at all and the knife just whips right through what you are cutting. Even if there are no inconvenient body parts in the way it's pretty disconcerting.
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Mar 27, 2015 02:01
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AVeryLargeRadish posted:Imagine you are expecting to encounter resistance when cutting through a thicker or denser part of an ingredient, so you preemptively increase the force on the knife or use more of a slice cut than a push cut, only you encounter no resistance at all and the knife just whips right through what you are cutting. Even if there are no inconvenient body parts in the way it's pretty disconcerting. Or, just keep your knives this sharp and chop/push cut everything for all time.
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Mar 27, 2015 02:46
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Chef De Cuisinart posted:Or, just keep your knives this sharp and chop/push cut everything for all time. I'm talking about stuff like coring bell peppers. Plus I hate when the knife sticks into the cutting board which happens if I use just a little too much force.
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Mar 27, 2015 02:53
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AVeryLargeRadish posted:I'm talking about stuff like coring bell peppers. Plus I hate when the knife sticks into the cutting board which happens if I use just a little too much force. Are you coring peppers the classical / dumb way? https://www.youtube.com/watch?v=3KRGi17Xg0Y
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Mar 27, 2015 16:14
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revdrkevind posted:Are you coring peppers the classical / dumb way? "You do this until you have no more courage" This man is great
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Mar 27, 2015 20:48
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revdrkevind posted:Are you coring peppers the classical / dumb way? I do them the same way Yan does in the video, the unrolling method. It can just be awkward when you are getting no tactile feedback from the knife because it cuts so effortlessly, I can't tell if I'm cutting the ribs, flesh or nothing at all because there is no resistance when cutting. I can't do the fine shred though, I feel like I'd shave my palm off if I did that.
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Mar 27, 2015 21:11
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goodness posted:"You do this until you have no more courage" Say what you want about Yan, but the man can cook.  AVeryLargeRadish posted:I do them the same way Yan does in the video, the unrolling method. It can just be awkward when you are getting no tactile feedback from the knife because it cuts so effortlessly, I can't tell if I'm cutting the ribs, flesh or nothing at all because there is no resistance when cutting. If you do it the way he does, where you can see through the pepper, that'll help remedy some of your issue. But you're not crazy, a knife can be too sharp for an application. For some fish with fine bones, you can actually benefit from a knife that won't fly through the bones but leave them intact / show you where they are. Same idea here. Make do until the edge wears down a bit, and use a less aggressive sharpening method, work on your skills. Nuclear option: get a Victorinox/Tojiro for the rough jobs and save that samurai sword for when it's needed.
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Mar 27, 2015 23:25
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revdrkevind posted:Say what you want about Yan, but the man can cook. In the related videos suggested for me, I watched a man process a whole cow in under 12 minutes with what looked like a dinner knife (actually a boning knife), a small meathook, and a honer. It was glorious. https://www.youtube.com/watch?v=1MRuCLXxqjs I might get to do some hog butchery tomorrow. THe sad thing is, it might be our favorite hog, Russell, who loves ear scratches and is the biggest sweetheart.
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Mar 28, 2015 04:17
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revdrkevind posted:Say what you want about Yan, but the man can cook. It was a compliment . That is a loving awesome quote by Yan.
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Mar 28, 2015 04:41
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goodness posted:It was a compliment . That is a loving awesome quote by Yan. It was also the best part of the video
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Mar 28, 2015 05:02
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goodness posted:It was a compliment . That is a loving awesome quote by Yan.
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Mar 28, 2015 08:51
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Suspect Bucket posted:In the related videos suggested for me, I watched a man process a whole cow in under 12 minutes with what looked like a dinner knife (actually a boning knife), a small meathook, and a honer. It was glorious. I know very little of butchery but that seemed very sloppy to me.
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Mar 29, 2015 16:12
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deimos posted:I know very little of butchery but that seemed very sloppy to me. I think it was wasteful. Correct me if I'm wrong, but at the very least he ruined any chance at rib roasts or short ribs. That was more of a 'look how fast I can de-bone a side of beef" than "look how fast I can properly break down a side of beef"
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Mar 29, 2015 18:00
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.Z. posted:I think it was wasteful. Correct me if I'm wrong, but at the very least he ruined any chance at rib roasts or short ribs. He does say at the beginning "This is for fun to see how quick I can do this". I imagine this is how a lot of burgers get their start. Anyway, it was interesting.
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Mar 30, 2015 21:51
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deimos posted:I know very little of butchery but that seemed very sloppy to me. It's sloppy. Some of the best butchers I've met move at that speed, but with proper technique, and he should probably be doing that with the side hung, no idea why he has it on a table.
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Mar 30, 2015 21:58
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So I have and enjoy a large CCK but wanna splurge on a Moritaka, Kiritsuke is the way to go, right? e: also just saw that Shun blue series, it looks nice and it's clad Aogami #2, not that I would buy it but at least Shun's doing a nice clad steel now. deimos fucked around with this message at 16:14 on Mar 31, 2015 |
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Mar 31, 2015 16:10
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deimos posted:So I have and enjoy a large CCK but wanna splurge on a Moritaka, Kiritsuke is the way to go, right? It sort of depends on what you want to use it for, Kiris are good at slicing, chopping, push and pull cutting. If you rock at all I would avoid them. It is double bevel at least so it won't be too different from what you are used to already. Just be careful with the tip, it's very fine and could break if you got it dug into the board or something.
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Mar 31, 2015 16:36
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