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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-21-2010, 12:45 PM | #16 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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What ^^^^ said, thanks for the tutorial
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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04-21-2010, 01:52 PM | #17 | |
Babbling Farker
Join Date: 12-18-07
Location: Western burbs of Chicago, IL
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Quote:
Ditto that! Love mine also! Very good thread and blog though. I do use the method you describe, as I've always thought it was likely to be innacurate doing what the TV chefs do. Not enough control.
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2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy: |
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04-21-2010, 02:33 PM | #18 |
Full Fledged Farker
Join Date: 08-02-07
Location: cleveland tx.
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Great post.Great information! Thank you.
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Smoken don Gator Entertainer 26" Weber Kettle uds and proud of it Never confuse kindness for weakness |
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04-21-2010, 03:19 PM | #19 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Great Thread!
Thanks. I love to learn something new every day. Quote:
Good system. But, I'm moving to an EdgePro. Spyderco is for sale in the "General for Sale" section. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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04-21-2010, 08:28 PM | #20 |
is one Smokin' Farker
Join Date: 07-08-09
Location: Datyona Beach, Fl
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Good thread. That said one should use the method that gives them good results, just like our Q. Doesn't matter what others say about ones Q just as long as the cook and family like it.
OH, by the way I use an Edge Pro Apex also . Paul B SS UDS SS Auspit SS ROL |
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04-21-2010, 09:05 PM | #21 |
Full Fledged Farker
Join Date: 06-30-07
Location: Galveston
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I found a couple of these in a garage sale. I have the smooth steel and the coarse.
PDF] HAND-HELD KNIFE MAINTENANCE TOOLS HAND-HELD KNIFE MAINTENANCE ... 237k - Adobe PDF - View as html Alignment elements available in ceramic or stainless steel. ... Cozzini PRIMEdge. is synonymous with keeping the perfect edge on your knives. Especially ... www.primedge.com/pdfs/hand tools/hpe hand tools en.pdf
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"The only time to eat diet food is while you are waiting for the steak to cook." - Julia Child (1912-2004) Member Lighthouse Charity Team Elks Lodge 126 |
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04-22-2010, 07:41 AM | #22 | |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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Quote:
But I'm with you. I hate the notion of"purity" that is often associated with BBQ. You know, statements like, "That's not real BBQ." Real is what works for me - at least when it comes to smoking meat
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John 21:9 |
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04-22-2010, 08:19 AM | #23 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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Good Info, been doing it wrong :( But now will do it right! :)
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Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079 |
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04-22-2010, 01:21 PM | #24 |
Full Fledged Farker
Join Date: 07-28-09
Location: Melbourne, Florida
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I don't carry an expensive set of knives during competition. One reason is that I can't afford two expensive sets and the other is that I don't want to have to worry about losing or damaging one.
I've been using a ChefsChoice 120 sharpener to tune up my comp set a day or two before going. I can get a pretty respectable edge that holds at least through the weekend. Someday I would like to get proficient with hand sharpening but just have difficulty finding the time. Oh yeah, the steel that came with the set went straight into the trash. I read somewhere else that they were complete junk. Russ
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Lead Cook 'Second Star BBQ' using a Big Orange 'Prince', 22 OTG, SJS FBA & KCBS CBJ |
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04-22-2010, 02:37 PM | #25 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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I also use an Edge Pro Apex
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04-22-2010, 03:53 PM | #26 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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Nice read............
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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04-22-2010, 04:13 PM | #27 |
Knows what a fatty is.
Join Date: 10-31-09
Location: plant city , fla
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good info thanks
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IF YOU CANT DAZZLE 'EM WITH BRILLIANCE BAFFLE 'EM WITH BULLCHIT FBA KCBS MASTERBUILT 7-1-POS WATER TANK SMOKER [COLOR=Red]for a nation to tax itself into prosperity is akin to a man standing in a bucket trying to lift himself by the handle.......churchill [/COLOR] |
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04-22-2010, 05:14 PM | #28 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I use an old smooth steel that predates me by a few decades, it was my grandmothers and if there ever were ridges, they are long gone. I have one of those useless ridged steel tools that I will find a use for someday. I used to have a few different ceramic rods that I have long since lost. I almost never steel my Japanese knives, although I will drag the back edge across the steel from time to time. One or two drags at most.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-22-2010, 08:58 PM | #29 |
Full Fledged Farker
Join Date: 09-18-09
Location: Fort Smith, NT
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Most people, even butchers, cutters, chefs, have no clue how to use a steel or why.
They use it because someone told them to, or that's what they learned or so and so did and he was a great cutter, butcher, chef or ....... For 95% of knife users a steel of any kind just means more money for the the guy that really sharpens knives. The slap happy whack whack truly is nonsense. If you want a ceramic "steel" get a Idahone or ceramic 10" - 12" from Edge Pro. Follow Ben Dales directions for use of it and you won't go wrong. Go light and go slow is my motto. I know people that have had there own smooth steels made on lathes and heat treated to 70RC. I got one and I refer to it as a burnisher, not a knife steel. |
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04-22-2010, 09:06 PM | #30 |
Full Fledged Farker
Join Date: 11-30-07
Location: Mountains of Colorado
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