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Posts by HitMan009

Quote: Originally Posted by NewYorkRanger Ercoles in Brooklyn does CTM...but the house fabrics he keeps in store are not much more How much does Ercoles charge? I have read he is probably the best price/quality ratio in the city. What does other forum members think?
Quote: Originally Posted by TGPlastic Consider too that your iron skillet is very porous. It actually holds oil and other particles from previouly cooked dishes. That's why you don't wash it with soap. You wanna preserve that naturally built nonstick/flavor surface. Now it's doubtful that the iron pan will impart any flavor to something as big as beef. Save that pan for your eggs or maybe some chicken. Use a non nonstick pan for cooking your...
Quote: Originally Posted by GrillinFool And as bad as the damage seems it could be worse. Had a Halloween party at my place and someone accidentally tossed my Shun Santoku in the trash. Gone. My fave knife of my 5 shuns.. WTF? Find that person and de-friend on Facebook NOW!!!!!
Quote: Originally Posted by Dmax I mostly agree with you but very few people finish their edges to finer than 1000 grit equivalent and for everyone else a ceramic rod makes for an improvement over the standard "medium" grooved steel. Yes, a true statement! But if anyone is to invest in a japanese knife, one should definitely consider learning some sharpening skills. I tell you, there is such a calming quality to sharpening a knife. I find...
I would avoid aluminum pans. Even though there was science floating around saying excess aluminum causes Alzheimer's disease that was been disproven, I would say that since it's a mineral that our body doesn't need, it's best to avoid using it. I usually think Mark Bittman is great since he's the everyday man's cook however there is some cynicism on what he's proselytizing. His forget the masses, I am right works for certain things but not this. Home is not a...
I recommend this for that little knife freak in all of us. Hone the blade to a mirror shine with a high grit count waterstone. Then 0.5-1" down from the tip of the knife, run a ceramic steel for 1-1.5 inches to create bigger micro serrations. (This is meant for standard 8" gyutos). That will give you a very useful and pratical blade. I mean you can go even fancier with different angles at different parts of the knife but that's going crazy!
Quote: Originally Posted by HORNS I really don't see what the big deal is with micro serrations in the blade. I've been under the impression, for years now - from many sources that I've read and been told, that these serrations improved the cutting ability of the knife. Not only that, but using a steel that has striations in it has allowed me to maintain these serrations in my own knives and has resulted in very sharp and effective knives for...
If you have knives made with a very hard metal, using a steel is pointless because it is very unlikely that the metal at the blade would have curled like on an average german knife which is made of softer metal. Getting a ceramic rod is better but that will take a bit of metal off the blade and cause larger micro serations. If you were a knife freak, getting a glass rod would an ideal solution. Here is my take. If you use waterstones, using a ceramic steel or any...
It needs a better transit system.
There is a fantastic post on egullet on knife sharpening.
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