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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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11-12-2011, 01:51 PM | #1 |
Full Fledged Farker
Join Date: 02-17-09
Location: willacoochee ga.
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gotta be a better way of chopping
here lately while doing things such as,chopping onions,scraping chicken skin ,chopping other vegetables and such i will get a pain in the area between my thumb and fore finger,i changed from scraping chicken with a knife to using a paint scraper and that helped that out but is there anything to make chopping onions,mushrooms,etc... easier.
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11-12-2011, 01:58 PM | #2 |
is one Smokin' Farker
Join Date: 06-22-09
Location: Eastpointe, Mi
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What's your grip on the knife like?
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Craig...Chief cook and pot washer, Prince of Peace Lutheran Church (LCMS) |
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11-12-2011, 02:39 PM | #3 |
Full Fledged Farker
Join Date: 02-17-09
Location: willacoochee ga.
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lately i have been usig the ones with mundial grips. http://www.madcowcutlery.com/store/p...s-132p2122.htm
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Mojo Smokehouse BBQ Team 22.5" WSM 18" WSM 22.5" Weber OTS bbq pro offset smoker bbq grillware stainless charcoal grill 2 ecbs 120 Gallon stickburner GO GATORS |
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11-12-2011, 03:04 PM | #4 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles Last edited by MilitantSquatter; 01-19-2014 at 03:28 PM.. |
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11-12-2011, 03:06 PM | #5 | |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Quote:
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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11-12-2011, 03:25 PM | #6 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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I have one of those slap-chop things and it would not chop worth a hoot, until I took a file to the blades and now it does a good job but I have had better choppers like the one MilitantSquatter is showing.
What are you chopping so many vegetables for or are you just talking everyday stuff? Wish I could see how you are holding your knife. Can't speak to scrapping chicken skin have never needed to do that. 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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11-12-2011, 03:32 PM | #7 |
Full Fledged Farker
Join Date: 02-17-09
Location: willacoochee ga.
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just everyday stuff,ill look into the chopper militant squatter posted.
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Mojo Smokehouse BBQ Team 22.5" WSM 18" WSM 22.5" Weber OTS bbq pro offset smoker bbq grillware stainless charcoal grill 2 ecbs 120 Gallon stickburner GO GATORS |
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11-12-2011, 05:37 PM | #8 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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A sharp knife will leave the structure and importantly the juice intact, the percussion action of choppers and so on, don't.
Youtube knifeskills to check that you are gripping the knife properly because unless you are taught to, you won't be. 蝴蝶ˆ€表” Knife Skills - YouTube Oh...wait...not the missuss on a Friday night... The Blindfolded Chef`s Crazy knife Skills - YouTube Basically hold a pinch grip and for me, I learned Japanese style so for guided knife work I raise my forefinger up along the blade. HTH
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Hold my dang beer... Last edited by buccaneer; 11-12-2011 at 06:03 PM.. Reason: Missing 'T's |
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11-12-2011, 05:50 PM | #9 | |
is One Chatty Farker
Join Date: 11-10-08
Location: Maine
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Quote:
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11-12-2011, 06:15 PM | #10 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Wonder how it goes scraping the fat from chicken skin...
I was trying to address the OP's concern is all. With good skills and a sharp blade you shouldn't feel pain when doing veg prep. All steel gets dull, and a percussion punch down will dull fastest and that thing does not look a breeze to sharpen, yes? Plus, by the time you fetch it from the cupboard and set it up, load it, empty it, load it and so on, a handy fella will have finished the veg.Whatever the job, the consistancy of the veg will be perfect. Every time. With a good blade you switch instantly between mushrooms, carrots, onions to scraping the fat from a chickens skin too. No extra device to pull apart and wash either.
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Hold my dang beer... |
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11-12-2011, 07:17 PM | #11 |
Knows what a fatty is.
Join Date: 11-01-11
Location: Charlotte, NC
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Pinch grip is what I use, take a little bit to build up callus but then its golden!
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Char grill Pro Offset - smoking since 2009 |
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11-12-2011, 07:34 PM | #12 | |
is one Smokin' Farker
Join Date: 06-22-09
Location: Eastpointe, Mi
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Quote:
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Craig...Chief cook and pot washer, Prince of Peace Lutheran Church (LCMS) |
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11-12-2011, 11:29 PM | #13 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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What the blindfold chef does is how I have always done it, the first video not so much.
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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11-12-2011, 11:40 PM | #14 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Mo-Dave
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Hold my dang beer... |
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11-13-2011, 12:40 AM | #15 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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You could also get a cuisineart...expensive, but effective. Too bad you have to clean it when you're done...
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