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I have a fairly inexpensive Michigan Maple edge grain maple board, rubber, and polyethylene boards. All 12x18 boards. I think the edge grain board feels the nicest to cut on, but the board is 1.75 inches thick, so it requires some significant space in the dish drain compared to the others. Cutting on it feels "fast" compared to the rubber board. Not really a big deal, but it obviously needs more maintenance than the rubber or poly. Seemed slightly dry and it was a little rough (not really rough feeling to the hand, but it caught my cloth when wiping it) as sold, so I loaded it with oil before using it and then sanded it smoother after a few uses since it was catching my cloth. The rubber board has a semi permanent warp - like it's domed in the center, or concave in the center if you flip it over. I've flattened it before, but the warp keeps coming back. Hot water out of the tap will warp it right before my eyes, so I just quit trying to flatten it. It feels like a sharp knife digs in and kind of drags/sticks, so it feels slow to me. The board is 12x18" but it's actually smaller by a not insignificant amount. If you put them next to the poly boards they're noticeably smaller. The poly boards (generic food service type) have edges that are not straight, so if you put them side by side for a makeshift bigger surface there's a significant gap. 12x18x0.5 - it's thinner than 0.5 thick by a little bit. IIRC, just a touch smaller than 12x18 too. I think the knife feels faster on poly than rubber, but food seems like it can slide/slip around on the poly board easier. If I have to cut a decent amount of stuff I'll use the maple board because for me it feels the best to cut on by far. For quicker work I'll just use the rubber board most times.
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Dec 30, 2017 12:12
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SubG posted:No. I'm saying food prep a thousand years ago was different, and imagining modern food prep done on a tabletop instead of a cutting board isn't just a simplification, it is misleading. Your response is that this is impossible because no one had tables and only a single pot. Which may have been partially true for some very poor French peasants of a certain period but is kinda irrelevant for the larger discussion. Also even poor French peasants probably had a wood board with or without legs to put things on. Your argument also ignores entirely that not everyone was too poor to have a table so that regardless a significant portion of the population was still benefiting from the effects. Murgos fucked around with this message at 13:47 on Dec 30, 2017 |
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Dec 30, 2017 13:45
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You know the silver bit on the head of a kitchenaid? Where the “spindle” emerges from the centre? Well my whole silver bit has dropped down about 5mm somehow. It looks absolutely awful and I don’t suppose anyone knows how to fix it? It’s a hard thing to google and describe sorry.
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Dec 30, 2017 13:49
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This has been very interesting, and has made me realise the real reason I have wooden chopping boards: because I prefer the feeling of using a wood chopping board. Like a lot of what I like about cooking, it’s just as much about the journey as the end result, and there’s something nice about using wood, crushing garlic with a knife and cooking chickens whole. It may not be optimal efficiency, but it’s part of the experience, and that really all that matters to me.
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Dec 30, 2017 16:55
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Bape Culture posted:You know the silver bit on the head of a kitchenaid? Where the “spindle” emerges from the centre? That "spindle" thing is called the power hub or sometimes power tap, are you talking about the hub cover? KitchenAid Ksmhap Attachment Hub Accessory Pack, Silver https://www.amazon.com/dp/B00JR1VOQM/ref=cm_sw_r_cp_apa_NV9rAbF505BST
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Dec 30, 2017 19:34
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plester1 posted:That "spindle" thing is called the power hub or sometimes power tap, are you talking about the hub cover? Sorry I mean this bit   It doesn’t seem to move in anyway I can’t just screw it back up or push it or anything.
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Dec 30, 2017 19:46
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Murgos posted:No? The discussion was that pretty much everyone has always used wood as a food prep work surface and mostly managed to avoid death due to its natural properties. A thousand years ago, throughout Europe, as well as India, the Levant, and China, a substantial majority of people's diets consisted mostly of cereals with a couple of local veg. In Europe in the time period we're talking about this was consumed overwhelmingly as porridge or gruel (bread wouldn't predominate until several centuries later). A thousand years ago was before the Crusades, increases in trade, and the rise of the sort of town life that would become a major part of later Medieval life. Before these changes (which were occurring throughout the Twelfth and Thirteenth Centuries) most people got most of their food from land they cultivated themselves. It isn't until centuries later that shifts in trade and patterns of life created conditions where a meaningful portion of the population was obtaining their food via commerce instead of subsistence farming (and diets for those other than the nobility became more diverse as a result). If you were an average person living near the coast you might be consuming some fish in addition. If you were not meat would be scarce unless you were very wealthy (or were poaching from somebody who was). If the meat was fresh you'd probably hang it and then roast with a spit and open flame, probably over your cook pot, where you cooked your porridge, to catch the drippings. A substantial portion of whatever meat you did get would be preserved---smoked or salted---itself reducing the risk of the spread of food pathogens from meat handling. At no point do your habits of food preparation look anything like the modern use of a cutting board. Specifically, if you're appealing to the Cliver (et al) study and are trying to extrapolate it out to wood food prep surfaces serving some sort of public heath function a thousand years ago (you know, in the Middle Ages, a time celebrated for its lack of disease and death) you'd have to do so in some way that's connected to the results reported in the Cliver paper. They investigate but discard the idea that the wood itself (that is, some chemical or whatever property of the wood) provides antimicrobial action. And conclude that the effects they observe are due to cuts in the surface wicking moisture away from the surface, sequestering food pathogens where they subsequently dry and die. So in order to attribute some public health miracle to the non-existent cutting boards of a thousand years ago, the food prep practices of a thousand years ago would have to involve routinely cutting raw meat on a wooden surface, wiping it down, and then doing other food prep tasks on the same surface. It didn't. For most people it couldn't. They didn't have the diet necessary to develop those habits or acquire those tools of food preparation. This is seen in illustrations and in food manuals which start appearing hundreds of years after the period we're talking about and still don't include the sort of food prep that you, and others in this thread, appear to be imagining.
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Dec 30, 2017 21:43
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Most of your post had nothing to do with whether people actually used wooden cutting boards, but whatever. Can you make a separate thread for yourself cause you are kind of making GBS threads up this thread in your efforts to sound smart.
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Dec 30, 2017 22:06
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1redflag posted:Most of your post had nothing to do with whether people actually used wooden cutting boards, but whatever. Can you make a separate thread for yourself cause you are kind of making GBS threads up this thread in your efforts to sound smart. I think this is a pretty interesting discussion even if it's mostly tangential to the main thrust of the thread, and it's not like we haven't had pages-long derails before
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Dec 30, 2017 22:18
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Steve Yun posted:Thanks for the review, good to know This is mostly me but I have a 18 inch round Boos, too. Anyhoo, speaking of the little plastic sheets... the only issue I have with this process is the post-dishwasher warping/curling.
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Dec 30, 2017 22:50
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Canuck-Errant posted:I think this is a pretty interesting discussion even if it's mostly tangential to the main thrust of the thread, and it's not like we haven't had pages-long derails before Yeah, it is completely about kitchen equipment. I say play on.
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Dec 30, 2017 22:51
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SubG posted:So in order to attribute some public health miracle The only person attributing miracles to anything is you. It isn't a miracle, it's science. You have slayed your strawman and are now beating it. Wood is antimicrobial. I don't know why that triggers you but get over it.
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Dec 30, 2017 23:54
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Bape Culture posted:Sorry I mean this bit Those are just a friction fit. You should be able to whack it back into place by a series of taps around the perimeter. Put a piece of wood against it and hit the wood with the hammer. They get pretty gunked up too so you might consider knocking it down all the way/off and cleaning under it first then whacking it back together.
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Dec 31, 2017 03:12
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SubG posted:Dude, chill.
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Dec 31, 2017 03:30
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SubG posted:Snipped Again, you are being weirdly restrictive about framing this discussion. One, you are focusing on one strata of population. Two,the information you are conveying about that strata is only really applicable during a narrow 3-400 year period. Three, you are so overgeneraling that it’s almost absurd as there would have been broad variation across places and times even among that strata. Fourth, nothing you’ve said actually is direct evidence for your claim, everything has to be inferred. Even if I were to grant you the peasant population, which I don’t,, still around the world in 1000 AD spread across 10s of thousands of cities, towns, villages, castles, keeps, manors and the more well off free holdings, farmsteads and etc... would have been several hundreds of thousands of people whose primary activities would have been butchering meats and preparing meals for others and there would be 10s of millions who consumed those products resulting in literally billions of meals a year. For the most part they would not have suffered from food poisoning from the preparation and handling of those meals due in no small part to the antimicrobial qualities of the wood in their, tools, tables, utensils and serving vessels. My only assumption with your weirdly pedantic focus is that you are being disingenuous. Murgos fucked around with this message at 16:11 on Dec 31, 2017 |
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Dec 31, 2017 16:06
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Doing some end of year self present shopping, what is the current tepid puddle machine of choice?
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Jan 1, 2018 02:35
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Anova precision cooker if you can get it under $110 on Amazon Edit: looks like it's $118 right now, not too bad
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Jan 1, 2018 02:40
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Just got a pasta roller attachment for my kitchenaid - anyone know anything exciting to do with it other than the obvious pasta dough?
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Jan 1, 2018 03:02
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ekeog posted:Just got a pasta roller attachment for my kitchenaid - anyone know anything exciting to do with it other than the obvious pasta dough? Plenty of other doughs: https://food52.com/hotline/28471-other-uses-for-kitchen-aid-pasta-roller I would just avoid rolling anything that's not a dough
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Jan 1, 2018 03:52
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Need a recommendation for decent sharpening stone set, tia. Budget around 40-50 bucks? If that's reasonable. My most expensive knives are less than $100.
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Jan 1, 2018 21:49
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VelociBacon posted:Need a recommendation for decent sharpening stone set, tia. Budget around 40-50 bucks? If that's reasonable. My most expensive knives are less than $100. Get a Spyderco Sharpmaker, easy to use, has brass safety bars, hard to gently caress up. It'll be useless for removing chips in a blade, but you would be better off sending it to a professional at that point. https://smile.amazon.com/Spyderco-Tri-Angle-Sharpmaker-Sharpener-204MF/dp/B000Q9C4AE You could go cheaper and get the lansky equivalent, but I don't like it for two reasons: 1. Wider angles, Spyderco does 30 and 40 - Lanksy does 40 and 50 2. No safety bars at all. See customer image for why this can be bad. https://smile.amazon.com/Lansky-2D2C-Diamond-Ceramic-Four/dp/B008EKY5OA
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Jan 2, 2018 06:48
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.Z. posted:Get a Spyderco Sharpmaker, easy to use, has brass safety bars, hard to gently caress up. It'll be useless for removing chips in a blade, but you would be better off sending it to a professional at that point. That looks super super gimmicky? Why not use traditional wet stones? e: Did some reading on them. Interesting. VelociBacon fucked around with this message at 06:58 on Jan 2, 2018 |
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Jan 2, 2018 06:50
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VelociBacon posted:That looks super super gimmicky? Why not use traditional wet stones? There is nothing wrong with traditional wet stones, but do you want to spend the time to learn how to use them and get decent results? Plus the time needed every so often to setup, clean and maintain the stones? If the answer is no, get a Sharpmaker and have something that is quick and easy to use. It's a bit more complicated than the pull-through sharpeners, but it also avoids the problems with those systems. And for the majority of home cooks that is enough.
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Jan 2, 2018 07:12
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30~40 degree angle sounds way different from what kitchen knives are usually at or do I just know nothing about knives
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Jan 2, 2018 07:13
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AnonSpore posted:30~40 degree angle sounds way different from what kitchen knives are usually at or do I just know nothing about knives Sorry I'm adding up both side, it's 15 or 20 degrees a side.
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Jan 2, 2018 07:18
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AnonSpore posted:30~40 degree angle sounds way different from what kitchen knives are usually at or do I just know nothing about knives I'm guessing that those are included angles, so 15-20 per side, though for kitchen knives I would do 12-15 per side depending on what the knife is to be used for. EDIT: EFB, though I was right at least.
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Jan 2, 2018 07:19
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Tbh I’m willing to put in the work. I have a few years of machining experience (the first 6 months of which I had to hand sharpen drill bits on a grinding wheel) and I’m fastidious. I’m not willing to spend hundreds but I have plenty of free time to learn skills like this. if I can get a better result using stones I’m quite willing to put in the time.
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Jan 2, 2018 07:29
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I'm shocked that nobody has mentioned the Edge Pro (or the knockoff version). They'll give you an edge as good as you'll get by hand unless you spend 40 years practicing, they're dead easy to use, and the knockoff is inexpensive - although higher end stones will drive the cost up, if that's the route you want to go.
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Jan 2, 2018 08:57
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I got a 10" diamond hone, it's super easy to freehand sharpen with, especially the long 14" buchers knife that was a real PITA with even a bigger bench stone. I use stones for sharpening otherwise (woodworking tools), but I really like this diamond hone for kitchen knives. I strop the ones I want really sharp.
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Jan 2, 2018 10:09
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What shape are your knives in now? If they're in good shape you can get a single 1-3k stone and be good, if they're bad you'll probably want a 280/1k combo or something to start. A few bucks more there is the dmt duo sharp fine/extra fine which leaves an edge similar to a 1k but absolutely shreds metal. I prefer a stone's feel but ymmv
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Jan 2, 2018 16:49
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Submarine Sandpaper posted:What shape are your knives in now? If they're in good shape you can get a single 1-3k stone and be good, if they're bad you'll probably want a 280/1k combo or something to start. A few bucks more there is the dmt duo sharp fine/extra fine which leaves an edge similar to a 1k but absolutely shreds metal. I prefer a stone's feel but ymmv They're dull but not hacked up. They haven't had any sharpening 'attempts' with weird products, I hone them from time to time but at this point that's ineffective as there isn't a burl to remove, it's just dull. I'll pick some stones up - thanks.
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Jan 2, 2018 16:52
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VelociBacon posted:They're dull but not hacked up. They haven't had any sharpening 'attempts' with weird products, I hone them from time to time but at this point that's ineffective as there isn't a burl to remove, it's just dull. I'll pick some stones up - thanks. The King 1000/6000 combo stone is a pretty good place to start, cheap too. Remember to only soak the 1k side.
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Jan 2, 2018 17:03
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AVeryLargeRadish posted:The King 1000/6000 combo stone is a pretty good place to start, cheap too. Remember to only soak the 1k side. Ordered! Thanks to everyone in the thread.
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Jan 2, 2018 17:37
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AVeryLargeRadish posted:The King 1000/6000 combo stone is a pretty good place to start, cheap too. Remember to only soak the 1k side. Please explain. I have had one whetstone (that is a single grit) that I always just submerge. I recently got a 2k/4k king combo stone, I think? Something like that. Why not just submerge? Also: Anyone have a good recommendation for a reasonably priced strop on Amazon?
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Jan 2, 2018 18:22
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Feenix posted:Please explain. I have had one whetstone (that is a single grit) that I always just submerge. I recently got a 2k/4k king combo stone, I think? Something like that. Why not just submerge? Whether submerging is a good idea depends on the composition of the stone, some stones will eventually start cracking and falling apart if submerged repeatedly, those stones should only be splashed with water before use. There should be instructions telling you whether the stone is a soak or splash stone.
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Jan 2, 2018 18:29
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anyone else get notice of this class action? its about vitamix blenders leaving small flecks of teflon in food https://www.blendersettlement.com
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Jan 4, 2018 15:18
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I hadn't seen any notice of a class action but I'm very curious what the damages will be given that it's perfectly safe. Whoever's doing the class action doesn't know how to make web pages secure so I cannot look at the link.
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Jan 4, 2018 15:45
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its odd they dont have https set up but here's the settlement: If you own a Vitamix blender covered by this Settlement, you could get a $70 gift card to purchase certain Vitamix products or a free replacement blade assembly that does not fleck.
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Jan 4, 2018 15:48
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Speaking of blenders, does anyone here use a Blendtec? I picked up one of the Costco versions and it makes an awful sound when you first turn it on or have a small amount of stuff in the jar. It doesn't do it when the jar isn't on the base, so I thought it was a bad jar and replaced it via warranty, but it still does it. I've heard it happen in videos on YT, etc. so I'm guessing it's "normal"? I have to wonder if it's because the base and the jar connect directly without any sort of bushing, etc. so it's metal on metal.
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Jan 4, 2018 15:59
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emotive posted:Speaking of blenders, does anyone here use a Blendtec? I picked up one of the Costco versions and it makes an awful sound when you first turn it on or have a small amount of stuff in the jar. It doesn't do it when the jar isn't on the base, so I thought it was a bad jar and replaced it via warranty, but it still does it. I've heard it happen in videos on YT, etc. so I'm guessing it's "normal"? I have to wonder if it's because the base and the jar connect directly without any sort of bushing, etc. so it's metal on metal. Yeah mine does that too it's been fine for years.
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Jan 5, 2018 00:41
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