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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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12-04-2012, 06:39 PM | #31 |
Knows what a fatty is.
Join Date: 11-21-12
Location: Oahu, Hawaii
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The dangers of Internet consultation of japanese knife experts in Aussieland and Hawai'i. All your base is ours. Haha. Seriously, though the kiritsuke is supposed to be the "true" all purpose Japanese, but it is so ugly only a mother (or Japanese knife maker) could love. Not shown here to protect the innocent. Have one on order from ol' shig.
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12-04-2012, 06:42 PM | #32 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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So, Why Do You Need a Santuko?
Pretty much answered your own question right there, brother!
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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Thanks from: ---> |
12-04-2012, 06:49 PM | #33 | |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Quote:
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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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12-04-2012, 06:51 PM | #34 |
is One Chatty Farker
Join Date: 06-21-10
Location: Right over there
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Landarc, you are fired. And thank you.
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12-04-2012, 07:49 PM | #35 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Thank you to everybody so far. I am really enjoying your opinions and knowledge.
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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 |
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12-04-2012, 08:30 PM | #36 | ||
On the road to being a farker
Join Date: 07-03-09
Location: South of the North
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Quote:
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With a real Granton knife, your veggies, meat, herbs, whatever, will not stick. It's simply the way the knife is designed. The Granton edge has scallops that go right down to the knife's edge, with each scallop alternating on opposite sides of the knife. This is why the knife truly works. Both expensive and non-expensive what I call "sorta-copies" don't do this. You must use a real Granton knife to understand how and why this design from 1928 is often copied, but never really works. Just my two (Granton knife experienced) cents... |
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12-04-2012, 08:37 PM | #37 | |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Quote:
http://www.knifemerchant.com/product...nufacturerID=6
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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 |
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12-04-2012, 08:49 PM | #38 |
On the road to being a farker
Join Date: 07-03-09
Location: South of the North
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Exactly. I purchased my 12 inch Slicer from KM. I wish Granton did make a Santuko as I really like the design of the knife, but they do have a 10 inch Chef's knife...
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12-04-2012, 08:54 PM | #39 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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How do you sharpen your Grantons?
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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 |
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12-04-2012, 08:57 PM | #40 |
On the road to being a farker
Join Date: 07-03-09
Location: South of the North
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Thanks from:---> |
12-05-2012, 09:10 AM | #41 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Thanks again everyone. I went ahead and ordered the 7" Victorinox which is inexpensive enough to try out. I realize it probably will only give me a rough idea of what a high end model will do.
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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 |
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12-05-2012, 09:16 AM | #42 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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I have a Santuko but I still reach for my regular chefs knife more often than not. Most of my chopping I keep the knife point on the board and rock and with the Santuko you have to lift the backside of the knife more so. I find this very awkward and uncomfortable which is why I tend to reach for my chef knife more.
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~Ren~ Fat Kids Club Founding Member |
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12-05-2012, 09:59 AM | #43 |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
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I guess I'm a little late to the party... I don't have much to add to what's already been said, except to offer up a cheap (but very nice for the price) hand made Japanese wa-Santoku for anyone wanting to try something new. The knife brand is Tosagata. I own one of these in a nakiri shape and it is one of my favorites. They come razor sharp and can be easily maintained by using a CrO charged leather strop. The blade is hand made from three layers, the center is Japanese white carbon steel (shiro-ko) hardened to about 63 rockwell, and the sides are made from softer iron in kurouchi style. It's a hell of a knife for under $40...
This is the 6½" Santoku... And here's the link for the best price (there's no picture on this site, but this is the correct item)... http://www.hidatool.com/cutlery-and-...nife-165mm-6-5 And here's a pic of the Tosagata Nakiri that I have... And the link to where I bought it... http://www.hidatool.com/tosa-nakiri-...nife-165mm-6-5 As cheap as they are, these knives are serious cutting instruments. The edge is super hard and super sharp, and they are not stainless. So, they require a higher level of care than other kitchen knives you may be used to. But, the reward for the extra care is in the use of them... They cut wonderfully!
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Mike Trump Owner & Master Blender, Oakridge BBQ LLC [URL="https://www.oakridgebbq.com"][B][U][SIZE="3"]~ Visit Oakridge BBQ ~[/SIZE][/U][/B][/URL] Ole Hickory CTO 26½" Weber Kettle |
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12-05-2012, 01:44 PM | #44 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I love the Tosagata-style knives, they were my favorites from my grandmothers kitchen. Sadly, when my grandmother died, they went to her son (which makes sense, but, well...) Hida Tool is an excellent company to deal with as well.
Tosagata refers to a country-style knife, they are made in a limited region of Japan and are typically laminated steel, or steel and iron, they make excellent and tough blades. That being said... The Victorinox offers a good deal, it is a good choice for the money and due to how the steel is made, it has a fine tooth, that aids in cutting many things. It does not cut as smoothly as fine forged steel, but, it is a very useful tool.
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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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japanese, knife, knives |
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