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Author Topic: Food/Recipe Thread  (Read 450295 times)

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #620 on: October 19, 2015, 04:10:16 PM »
Ok. Before you spend any money, it may be worthwhile to go down to a good knife shop that lets you use the knife on, say, a tomato or onion to feel the difference.
Do you know anythign about these guys? http://korin.com/Knives They have a store near my office so it's convenient.
whatever you do, stay away from carbon
Why?
http://www.seriouseats.com/2014/12/why-buy-carbon-steel-knives-best-kitchen-tools.html
« Last Edit: October 19, 2015, 04:16:27 PM by noturbizniss »
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Offline Emkay

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Re: Food/Recipe Thread
« Reply #621 on: October 19, 2015, 04:54:45 PM »


Why?
http://www.seriouseats.com/2014/12/why-buy-carbon-steel-knives-best-kitchen-tools.html
They are amazing knives. I was answering him specifically about beginner knives which they def aren't

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #622 on: October 19, 2015, 04:56:19 PM »
They are amazing knives. I was answering him specifically about beginner knives which they def aren't
Ah. Cuz of the work involved in maintaining?
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Offline Emkay

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Re: Food/Recipe Thread
« Reply #623 on: October 19, 2015, 04:58:19 PM »
Ah. Cuz of the work involved in maintaining?
Yes. And way easier to get damaged

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #624 on: October 19, 2015, 05:04:47 PM »
Yes. And way easier to get damaged
But Carbon steel can be sharpened where non-carbon cannot.

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #625 on: October 19, 2015, 09:38:18 PM »
But Carbon steel can be sharpened where non-carbon cannot.
Huh? Stainless steel can't be sharpened?
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Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #626 on: October 19, 2015, 09:38:57 PM »
Huh? Stainless steel can't be sharpened?
Not nearly as easily as carbon steel.

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #627 on: October 19, 2015, 09:40:37 PM »
Not nearly as easily as carbon steel.
What more does carbon require for maintenance? Any good knife I'd wash and dry immediately anyway. Just mineral oil rub?
You recommend carbon? A friend is pushing. The shun ken onion iirc
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Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #628 on: October 19, 2015, 10:28:00 PM »
What more does carbon require for maintenance? Any good knife I'd wash and dry immediately anyway. Just mineral oil rub?
You recommend carbon? A friend is pushing. The shun ken onion iirc
I use carbon steel. I wash knives after use, realign the blade with the steel rod included in many knife sets, and sharpen them or get them sharpened every few months. I've never used an oil of any kind on the blade.

With a steel knife you don't have to realign the blade (you really couldn't even if you tried), yet you still have to get it sharpened professionally because you cannot sharpen it at home. You also do not need to use any oils on a steel blade.

The reason that many people prefer carbon steel is because you can realign the blade yourself making it sharper, and you can also sharpen it yourself.

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #629 on: October 19, 2015, 10:48:35 PM »
I use carbon steel. I wash knives after use, realign the blade with the steel rod included in many knife sets, and sharpen them or get them sharpened every few months. I've never used an oil of any kind on the blade.

With a steel knife you don't have to realign the blade (you really couldn't even if you tried), yet you still have to get it sharpened professionally because you cannot sharpen it at home. You also do not need to use any oils on a steel blade.

The reason that many people prefer carbon steel is because you can realign the blade yourself making it sharper, and you can also sharpen it yourself.
I've read to not buy in sets. Ever.
http://altonbrown.com/10-knife-buying-tips/
Number 4

http://www.seriouseats.com/2014/12/why-buy-carbon-steel-knives-best-kitchen-tools.html
"When I'm done, I rub the blade with mineral oil to form a protective coating that prevents rusting in storage."
He also talks about self sharpening. Any reason not to get a Whetstone and honing rod?
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Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #630 on: October 19, 2015, 10:51:49 PM »
What kind of cutting board you use?
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Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #631 on: October 20, 2015, 01:23:28 AM »
I've read to not buy in sets. Ever.
http://altonbrown.com/10-knife-buying-tips/
Number 4

http://www.seriouseats.com/2014/12/why-buy-carbon-steel-knives-best-kitchen-tools.html
"When I'm done, I rub the blade with mineral oil to form a protective coating that prevents rusting in storage."
He also talks about self sharpening. Any reason not to get a Whetstone and honing rod?
I agree, it's best not to buy knives in sets. The reason that I have a set is because it was a wedding gift and not because I I prefer it. Be that as it may I only use three knives from the set on a regular basis; the rest of them have just been sitting there for a few years. Ideally I would have been able to afford more expensive knives, but for the time being this will have to do.

In terms of buying a honing rod and whet stone, there's absolutely no reason why you shouldn't buy those. Using those on a regular basis is what keeps your nights extra sharp in between professional sharpenings.
What kind of cutting board you use?
I normally use bamboo cutting boards, but I have a couple of plastic ones as well. The reason I'm not a huge fan of plastic is because it can stain and normally also shows the knife marks. I'm referring specifically to the thin, flexible plastic boards, not the thick, heavy duty ones.

Online moko

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Re: Food/Recipe Thread
« Reply #632 on: October 20, 2015, 08:05:24 AM »
I use carbon steel. I wash knives after use, realign the blade with the steel rod included in many knife sets, and sharpen them or get them sharpened every few months. I've never used an oil of any kind on the blade.

With a steel knife you don't have to realign the blade (you really couldn't even if you tried), yet you still have to get it sharpened professionally because you cannot sharpen it at home. You also do not need to use any oils on a steel blade.

The reason that many people prefer carbon steel is because you can realign the blade yourself making it sharper, and you can also sharpen it yourself.
you can do professional sharpening at home by using a belt sander or by spending significantly more time and using many different grit stones, increasing as you go along.

Offline benjie1305

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Re: Food/Recipe Thread
« Reply #633 on: October 20, 2015, 08:48:54 AM »
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Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #634 on: October 20, 2015, 08:56:12 AM »
you can do professional sharpening at home by using a belt sander or by spending significantly more time and using many different grit stones, increasing as you go along.
Obviously, but by "at home" I mean with tools most people have access to.

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #635 on: October 20, 2015, 09:17:23 AM »
you can do professional sharpening at home by using a belt sander or by spending significantly more time and using many different grit stones, increasing as you go along.

I was planning on just buying this:
http://www.amazon.com/dp/B00006CJLM/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=1XOY6Q6P0W8J5&coliid=I3A4WFQ4ICF55W

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #636 on: October 20, 2015, 10:02:07 AM »
I was planning on just buying this:
http://www.amazon.com/dp/B00006CJLM/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=1XOY6Q6P0W8J5&coliid=I3A4WFQ4ICF55W
That's great for at home sharpening, but doesn't take the place of professional sharpening IMO.

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #637 on: October 20, 2015, 10:15:15 AM »
That's great for at home sharpening, but doesn't take the place of professional sharpening IMO.
So even with decent at home sharpening you still need to do pro one or two times a year?
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Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #638 on: October 20, 2015, 10:36:05 AM »
So even with decent at home sharpening you still need to do pro one or two times a year?
Unless you purchase professional equipment (and learn how to use it) for your house, yes.

Offline stbaum

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Re: Food/Recipe Thread
« Reply #639 on: October 20, 2015, 10:48:07 AM »
What kind of cutting board you use?

would love to know too. i can't stop thinking about trapped bacteria in the cuts. i don't have a dishwasher so that doesn't help.
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