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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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04-10-2013, 11:49 AM | #1 |
Knows what a fatty is.
Join Date: 01-16-12
Location: Pinellas Park, Florida
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Got a new knife set
Found these on clearance at Sams a while back for $50. Was a little skeptical but for the price decided to give them a go. Turned out to be a heck of a deal. I'm very impressed with them.
VG10 core with a damascus overlay, convex ground edge, thin Japenese profile blades and handles, weighted very nicely and damn sharp out of the box. Nothing I'd want to use on bones or anything frozen, but I have heavier blades for that. I'm hesitant to use my steel on them, I'm terrified I'll screw the edge up... but they have stayed nice and sharp so far without me touching them.
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22.5" OTG |
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04-10-2013, 12:00 PM | #2 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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Sweet!
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[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser |
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04-10-2013, 12:05 PM | #3 |
On the road to being a farker
Join Date: 01-14-13
Location: Forked river NJ
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nice looking knives!
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22.5 Weber Kettle,BWS Fatboy,[COLOR="lime"]Super Fast Lime Green Thermapen[/COLOR],Stok Tower Grill,and iGrill |
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04-10-2013, 12:12 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Do not use the steel on them, nor a pull through or belt sharpener. They will hold an edge fine if you work on wood or cellulose laminate boards. You will need to find someone familiar with sharpening these, either with stones or tapes. They look nice.
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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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Thanks from:---> |
04-10-2013, 12:17 PM | #6 |
is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa
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Nice find.
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BWS Fatboy |
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04-10-2013, 12:46 PM | #7 | |
Knows what a fatty is.
Join Date: 01-16-12
Location: Pinellas Park, Florida
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Quote:
Hardest part has been making sure my wife doesn't toss them in the dishwasher...
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22.5" OTG |
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04-10-2013, 01:10 PM | #8 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Your gonna love those I have a few knives with VG10 steel it is awesome stuff it holds a Super keen edge for a lOOOOONG time. Keep you fingers out of the way.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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04-10-2013, 03:43 PM | #9 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Wow, that's sweet.
Here's a noob question....What are the little dimples on the sides of the blade supposed to do?
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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04-10-2013, 03:48 PM | #10 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Bob, they are supposed to keep the sliced food from sticking to the blade. That dimple pattern is often mistakingly called a Granton edge, which might actually work to prevent sticking.
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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 |
1 members found this post helpful. |
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04-10-2013, 03:58 PM | #11 |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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Nice score!!! I check the junk pile at Sams every time we go and never find a good deal
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18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050 |
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04-10-2013, 03:59 PM | #12 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Looks like a heck of a score to me.
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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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04-10-2013, 04:02 PM | #13 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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Indentations
Away from the edge, a knife most simply has either a rectangular or wedge-shaped cross-section (saber grind vs. flat grind), but may also have indentations, whose purpose is to reduce adhesion of the food to the blade. This is widely found in Japanese knives, and in the West is particularly found in meat carving knives, though also in knives for soft cheese, and some use for vegetables. These indentations take many forms: A Granton edge has air pockets along its side, as in this santoku-style knife. Granton knives have semi-circular scallops ground into the edge that alternate on either side of the knife and extend from the edge to the middle of the blade. This design was developed and patented in 1928 by Wm.Grant & Sons Ltd[1] A similar design, kullenschliff (kulle is Swedish for hill (or -more likely- a misspelling of the German word "Kuhle" meaning "hollow" or "deepening"); schliff meaning "cut" or grind in German), has oval scallops (kuhlen) hollowed-out of one or both sides of the blade above the edge. The Granton design is normally found on meat carving knives but have recently appeared on other types of knives, especially Western variations of the Japanese santoku. The indentations require a certain thickness, so they are more frequently used on thicker, softer blades, rather than on thin, hard ones. The design of scallop-sided blades is an attempt to ease the cutting and separation of meats, cheese, and vegetables. Urasuki is a common feature of Japanese kitchen knives.[2] While Japanese kitchen knives initially appear as a simple chisel grind (flat on the side facing the food, angled on the other), the apparently flat side is subtly concave, to reduce adhesion, and, further, the apparent chisel cut of the edge is actually a small bevel, as otherwise the edge would be weakened by the concave area above.
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[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser |
2 members found this post helpful. |
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04-10-2013, 04:15 PM | #14 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Thanks for the explanations fellas!
__________________
Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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04-10-2013, 07:51 PM | #15 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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Nice
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Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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