Kitchen Tools

Discussion in 'Social Life, Food & Drink, Travel' started by mgm9128, Dec 29, 2011.

  1. indesertum

    indesertum Senior member

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    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
     
  2. KJT

    KJT Senior member

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    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.
     
  3. alexg

    alexg Senior member

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    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.
     
  4. Gradstudent78

    Gradstudent78 Senior member

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  5. foodguy

    foodguy Senior member

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  6. alexg

    alexg Senior member

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    I think I'd rather use a stone than one of those. I've heard they're terrible for your blades.
     
  7. Gradstudent78

    Gradstudent78 Senior member

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    Terrible how? It's just a ceramic stone that's been set at an angle.
     
  8. foodguy

    foodguy Senior member

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    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.
     
  9. alexg

    alexg Senior member

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    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?
     
  10. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Doesn't matter. Get a few different finenesses and work from coarse to fine. It isn't hard to learn.
     
  11. mordecai

    mordecai Immoderator

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    I use a naniwa 1000/3000, but I always forget which is which and have trouble remembering from touch. They feel pretty similar.
     
  12. indesertum

    indesertum Senior member

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    really? mine's 1000/3000 too i think and it's pretty easy to tell which one is rougher
     
  13. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     
  14. indesertum

    indesertum Senior member

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    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
     
    Last edited: May 8, 2012
  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I love doing that. (0)
     

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