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Kitchen Knives - Page 23

post #331 of 430
If you don't want it to darken, you have to keep it really dry. Darkening is no matter, though. Wait till tomato season. The acid turns those knives nearly black.
post #332 of 430
Quote:
Originally Posted by itsstillmatt View Post

If you don't want it to darken, you have to keep it really dry. Darkening is no matter, though. Wait till tomato season. The acid turns those knives nearly black.

Darkening doesn't bother me. Rust would, though.
I thought I am keeping the knife pretty dry - I keep a towel on hand and am always rinsing and drying. I suppose the twel gets damp a bit but the knife is always dry when I put it away.
post #333 of 430
Maybe I am wrong. Black may come from acidity rather than moisture. Rust is bad for the knife, but not a big deal for food.
post #334 of 430
The coolest patina in my opinion comes from cutting beef. It leaves this patina that turns electric blue when it hits sunlight. To help it set in, I bought a really cheap cut of beef, and sliced it up nice and thin. The knife would look amazing in mgm's kitchen.
Edited by KJT - 5/4/12 at 1:19pm
post #335 of 430
Y'all are fucking lunatics
post #336 of 430
Quote:
Originally Posted by foodguy View Post

i've got a nogent paring knife somewhere and it's pretty good. one of the better sabatier lines. if you're really serious about getting great, utterly impractical knives (like me!), check out this guy:
he's got amazing stuff. i've bought several things from him.

That's a deadly link, thank you
post #337 of 430
post #338 of 430

i need to share this with people who will understand, because all my friends are cheap bastards who don't believe me when I say how much i spent on my kitchen knives...

 

had an old friend and his gf fly down for the weekend and crash at my place, held a pretty solid party on sat night. ended up grilling/cooking for a couple hours. various people in and out of the kitchen, prepping veggies/meat for the grill, slicing stuff for snacks, basically keeping up an endless stream of grub to soak up the booze. gf and i pass out late, the house is a disaster. i wake up to find my friend's gf tidying the kitchen, dishwasher is already running... and 4 of my globals are missing from the knife strip. had to leave the kitchen without saying a word to her, seriously considered physical violence for a fraction of a second.

 

anyways, can anyone recommend a good sharpening shop i can mail in to? my knives need some love. alternatively, do the Minosharp sharpeners work well enough to repair damage from a round in the dishwasher?

post #339 of 430
cool-story-bro-thumb.jpg
post #340 of 430
It's over. Buy new knives.
post #341 of 430
Quote:
Originally Posted by itsstillmatt View Post

It's over. Buy new knives.

Fuck. Well, there's $300 down the drain.

post #342 of 430
Being lazy here, I didn't read through the entire thread. Is there a consensus recommendation for a budget set of kitchen knives with decent quality? I just want a basic set: chef knife, veggie, bread, scissors and whatever else. Thanks.
Edited by Parker - 5/7/12 at 11:19pm
post #343 of 430
Quote:
Originally Posted by plustwobonus View Post

i need to share this with people who will understand, because all my friends are cheap bastards who don't believe me when I say how much i spent on my kitchen knives...

had an old friend and his gf fly down for the weekend and crash at my place, held a pretty solid party on sat night. ended up grilling/cooking for a couple hours. various people in and out of the kitchen, prepping veggies/meat for the grill, slicing stuff for snacks, basically keeping up an endless stream of grub to soak up the booze. gf and i pass out late, the house is a disaster. i wake up to find my friend's gf tidying the kitchen, dishwasher is already running... and 4 of my globals are missing from the knife strip. had to leave the kitchen without saying a word to her, seriously considered physical violence for a fraction of a second.

anyways, can anyone recommend a good sharpening shop i can mail in to? my knives need some love. alternatively, do the Minosharp
sharpeners work well enough to repair damage from a round in the dishwasher?


i had a guest take my non-insignificantly-priced Deba (from previous page) to split a coconut because it felt heavy and cleaver-like.
post #344 of 430
Quote:
Originally Posted by Parker View Post

Being lazy here, I didn't read through the entire thread. Is there a consensus recommendation for a budget set of kitchen knives with decent quality? I just want a basic set: chef knife, veggie, bread, scissors and whatever else. Thanks.

I went through this thread recently seeking an answer to the same question. It seemed that Wusthof was the consensus budget choice.
post #345 of 430
The pattern seen on Japanese swords was not from the folding process, it was fom the heat treating process. They would cover the spine of the blade in clay during heat treating so that it remained softer then the edge. This would allow the blade some flexibility minimizing breakage in combat.

The pattern arrives during the finishing process since the hardened part of the sword shows the polish differently.

Damascus steel is a combination of two or more steels forge welded to form the billet. The pattern arrives during an acid washing process after the object is shaped.
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