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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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01-29-2013, 05:38 PM | #16 | |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle Last edited by HeSmellsLikeSmoke; 01-29-2013 at 06:01 PM.. |
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01-30-2013, 08:28 PM | #17 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Landarc You and HeSmellsLikeSmoke got me looking at the Tasagato knives and I think I will order a 7 1/2 Satsuma, it seem to be a good all round knife. In addition I am going to order the stone Bucc recommended and go from there. Next I don't really have a steel worth a darn, but I do have a diamond steel, do you or anyone else have a recommendation for one?
Dave
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01-30-2013, 09:06 PM | #18 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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I've never used a tosagata Mo Dave, but I know the Hitachi white is a very good steel, and I'd choose it over the steel used in your first choice of knife.
HTH
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01-30-2013, 09:50 PM | #19 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Cary, NC
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I have a wusthof bread knife. Would it do a good job on a brisket?
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01-30-2013, 10:14 PM | #20 | |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Quote:
Dave
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01-30-2013, 10:17 PM | #21 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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Just today I received Fujiwara FKM stainless and Tojiro DP 21cm gyutos. I haven't had a chance to put them through their paces yet, but I'm really digging this Fujiwara. I should have a 24 cm knife coming later this week, and something tells me that I'm really going to like that, but I've been building up to it from an 8" chef's for some time. On the other hand, I've been using a Shun 18cm gyuto for the last few weeks, and it's been every bit as useful as my 8" Wusthof, even though I'd like something bigger.
dmp |
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01-30-2013, 10:35 PM | #22 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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You can check out Japanese Knife Imports. The have a lot of variety in what they are importing and Jon is quite knowledgeable on his products. I bought one from him and am thinking about a knife for wide fish filets...
http://www.japaneseknifeimports.com/
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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01-30-2013, 10:55 PM | #23 | |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Quote:
Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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01-31-2013, 01:03 AM | #24 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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The only reason I haven't been posting advice is because I am not sure of what you are looking for Mo Dave.
What will the knife be used for, what jobs will it do? Budget? Do you ant people to gasp and go"ooooh wow" when they see it? I'm not kidding, that is very important for a lot of knife buyers, don't be shy about what you want! Do you want a mix of beauty and efficiency or would you rather a dedicated design that is purely functional? Rounded handle or rectangular, any preference? All things are possible. I have two excellent high carbon knives I bought for TFO, under 9 bucks with plastic handles( I bought them over the counter in Japan) and they are remarkably good. Same itch penguin and kiwi brands, good disposable choices. Just let me know and I'll try to be helpful
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01-31-2013, 01:09 AM | #25 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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I liked the brief exposure I had to tojiro knives and would like a review when you have given them a thorough run!
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01-31-2013, 07:43 AM | #26 | |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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dmp |
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01-31-2013, 08:26 AM | #27 |
Knows what a fatty is.
Join Date: 01-23-13
Location: Conroe, Texas
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interesting cant wait for some reviews
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01-31-2013, 02:34 PM | #28 | |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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http://www.japanwoodworker.com/dept....&dept_id=13198 On a different note, this should make some get a snicker. I went totally redneck by taking an old Lansky sharpening set and turned it into a makeshift Wicked Edge. Mounted the clamping jaws up right to a block of wood, with the angle guides on either side, this is attached to a stand tall enough for the rods to move up and down without hitting the base. I used this last night on a couple knives, I only have one set of stones so I can only do one side at a time and that is fine, then I finished them with a leather strop on a belt sander, with polishing past,and damn they are cutting hair with no problem. They are so sharp that when I cut into something like a tomato or grapefruit the blade wants to stick to the board which in this case is bamboo. If I can muster up some courage I may post a pic but I don't want to be a bad influence on others. Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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01-31-2013, 02:39 PM | #29 | |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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01-31-2013, 02:43 PM | #30 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Post a pic of that Wicked Lansky, I would like to see what you did.
If you are going for sharp knives, may I suggest you look past bamboo, which is not that great, and consider Epicurean cutting boards. The handiest boards I know of, with a fast surface, great texture and dishwasher safe. Not too expensive either.
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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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