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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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06-06-2006, 05:53 AM | #46 | |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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Noah \#/ Nauti-Que BBQ Team Pitmaster and KCBS CBJ & CTC Lang 60 Marie Laveau Deep South Single Chamber Glenda WSM 22.5 Asmarelda 22.5 OTG Samantha Weber Genesis Mocha |
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06-06-2006, 09:09 PM | #47 | |
is One Chatty Farker
Join Date: 01-27-05
Location: Lakeland, FL
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Holy Hell! Those things had better be hand forged and folded more than 500 times to be worth that much. Just like the old Samurai Swords of old.
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JTMcD. We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians |
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06-06-2006, 09:15 PM | #48 |
is One Chatty Farker
Join Date: 01-27-05
Location: Lakeland, FL
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The "V" stones or rods are OK but liek someoen else posted before, nothing will ever beat practice and skill of using a flat stone with proper angle control. I've got a couple of Fiskar pocket "V" rods that I carry in my camp gear and used to kep one with me in my kits when I was in the field. They were good enough to keep a decent edge on a sharp kinfe but useles when it came to putting an edge on a knife that needed one.
The trouble I found with them was that they would have a tendency if the angle was too high that teh edge would actually bind at the very vertex of the "V" and actually "flatten" the "razors edge" of the knife instead of actually honing it. It was OK for my K-Bar but I wouldn't use it on my Uncle Henry pocket knife. I always carried two small pocket stones with me, one fine, one rough.
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JTMcD. We sleep peaceful in our beds because Rough Men stand ready in the night to visit violence upon those who would do us harm.......G. Orwell Brinkman Smoke King Deluxe, The Famous StudeDera, Weber Smokey Joe Gold and Platinum, Brinkman Professional Grill, Brinkman ECB and 2 Weber Smoky Mountians |
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06-06-2006, 09:37 PM | #49 | |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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06-07-2006, 08:37 AM | #50 |
is One Chatty Farker
Join Date: 05-06-06
Location: St George, UT
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If the 'top' Sashimi chefs bruise the fish with a dull ...
... knife, they would probably be put inside a Klose BYC !! When I can tell its been bruised I'll be the first to let everyone know ..hehehe ..
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Tom B. [FONT=Garamond]aka tommy_bandera ---------------------------------- GMG_Daniel Boone _ pellets only Big Green Egg _ Large _ need high heat Broilmaster D3 'natural' gasser [I]CB Bandera .. hooked me Traeger Texas 075 spoiled me[/I][/FONT] |
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06-07-2006, 08:58 AM | #51 | |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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A buddy in my unit taught me how to really sharpen a blade using trial and error and finally whittled a couple of little wedges to place between the blade and the stone. After a few ...dozen passes muscle memory took over. It's now one of those things I could SHOW someone how to do, but I'm not articulate enough to explain it.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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06-22-2011, 08:32 AM | #52 |
Take a breath!
Join Date: 06-09-11
Location: Plano, TX
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I used to run an internet-based cutlery retail operation.
By far the most popular sharpener I sold was the Spyderco Triangle Sharpmaker... http://www.spyderco.com/catalog/details.php?product=77 For kitchen knives, most of my cutting is done with a couple of Henkel Santokus, 7" & 5". My primary chef knife and utility knives are ChefWorks brand. They're an inexpensive Chinese brand but they're NSF certified. They've worked well for me. I have them in the forged series. http://www.chefworks.com/?page=shop/...djv74ig0t8l550 My baby is a 9.5" Al Mar Gyuto. I had one of the very expensive Japanese Gyutos but it was difficult for me to handle with the light weight. Plus the Japanese style is to sharpen only one edge, so v-style sharpeners are a no-no. I sold it and got the Al Mar. Traditional Western style edge and a bit more heft. So anyway, thought I'd bump this thread with some info and hope that others add to it.
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El Quattro Cacti Chili & BBQ Team Large BGE |
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