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Kitchen Tools - Page 8

post #106 of 125
1/27/12 at 9:19am
wow. i paid 30 usd for my paderno pan yesterday and it's already here. going to go buy some flaxseed oil today and season it
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post #107 of 125
1/27/12 at 11:18am
Quote:
Originally Posted by indesertum View Post

wow. i paid 30 usd for my paderno pan yesterday and it's already here. going to go buy some flaxseed oil today and season it

I did the flaxseed technique to do the initial seasoning, and it seemed to work well. Don't deglaze with white wine. Stripped it all off in 2 seconds. I have to start all over.
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post #108 of 125
5/6/12 at 12:58pm
I don't think I saw it mentioned anywhere in here, does anyone have any recommendations for a sharpening stone? I only have German blades if that makes a difference. Bonus points if I can buy it with Amazon Prime.
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post #109 of 125
5/8/12 at 12:35pm
Quote:
Originally Posted by alexg View Post

I don't think I saw it mentioned anywhere in here, does anyone have any recommendations for a sharpening stone? I only have German blades if that makes a difference. Bonus points if I can buy it with Amazon Prime.

I use the spyderco sharpmaker, it's easy to use and delivers a good edge.

http://www.amazon.com/Spyderco-Tri-Angle-Sharpmaker-Sharpener-204MF/dp/B000Q9C4AE/ref=sr_1_1?ie=UTF8&qid=1336505682&sr=8-1
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post #110 of 125
5/8/12 at 1:19pm
Quote:
Originally Posted by Gradstudent78 View Post

I use the spyderco sharpmaker, it's easy to use and delivers a good edge.
http://www.amazon.com/Spyderco-Tri-Angle-Sharpmaker-Sharpener-204MF/dp/B000Q9C4AE/ref=sr_1_1?ie=UTF8&qid=1336505682&sr=8-1
i've got one but have not had great success with it. maybe it's just me.
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post #111 of 125
5/8/12 at 1:23pm
I think I'd rather use a stone than one of those. I've heard they're terrible for your blades.
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post #112 of 125
5/8/12 at 2:08pm
Quote:
Originally Posted by alexg View Post

I think I'd rather use a stone than one of those. I've heard they're terrible for your blades.

Terrible how? It's just a ceramic stone that's been set at an angle.
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post #113 of 125
5/8/12 at 2:28pm
i think you're thinking of the chef's choice electric sharpeners, which are great if used right, but can eat up a lot of steel. my problem with the spyderco was it just never seemed to sharpen my knives that well. probably just me. i'm now tring to learn a regular stone and getting better results.
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post #114 of 125
5/8/12 at 3:00pm
I think the Spyderco/Fiskars type sharpeners are hard to maintain a proper angle and pressure on so the blade ends up sharpening differently in different places and warping over time. Whether that's actually true or not, I'd still rather learn to use a stone. Is there any specific stone you'd recommend or does it not really matter?
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post #115 of 125
5/8/12 at 4:24pm
Doesn't matter. Get a few different finenesses and work from coarse to fine. It isn't hard to learn.
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post #116 of 125
5/8/12 at 4:39pm
I use a naniwa 1000/3000, but I always forget which is which and have trouble remembering from touch. They feel pretty similar.
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post #117 of 125
5/8/12 at 9:01pm
really? mine's 1000/3000 too i think and it's pretty easy to tell which one is rougher
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post #118 of 125
5/8/12 at 9:08pm
I got a stone for my birthday without asking. When I bother to use it I can see my face in my knives. Could probably pluck my ear hair with it.
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post #119 of 125
5/8/12 at 9:13pm
one time i got carried away with sharpening my knives i shaved my entire right arm. i was so amused by how sharp it was i couldnt stop

and that japanese knife my friend got me a few months ago is still so sharp i can drop cherry tomatoes on it and they split in half
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post #120 of 125
5/8/12 at 9:14pm
I love doing that. (0)
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