Knives, should I have known this? - Page 2

Soybomb · 04-28-2011, 05:43 PM

I'm all for having a quality slicer but I don't think you'd be able to taste a difference in a good blind and/or double blind test.

Big D BBQ · 04-28-2011, 06:03 PM

It may not change the taste, but it changes your peception of the taste. I completely believe it and will be buying a new set of steak knives :)

Just needed a reason, ha ha.

Groundhog66 · 04-28-2011, 09:28 PM

Quote:

Originally Posted by Big D BBQ

It may not change the taste, but it changes your peception of the taste.

Now that's a new one...lol

pahutchens · 05-01-2011, 10:55 PM

Sorry I'm not some farkin turnip head that is easily swayed by lame a$$ suggestions.
There was a difference in MY perception in the taste and feel on the tongue. There seemed to be a difference on a juicy type level. I nor did my wife measure the thickness of the steak slices so I can not discount some level of huckster in presenting the aforementioned beef. In the end...
Enough to buy new knives no, not with my personal economy.
Enough to consider it as an interesting factor yes.

And in drinking adult beverages I have noticed a difference that a glass can make, both for wine and some distilled beverages. Some will concentrate the aromas more so one gets a better sensual experience. Sometimes your flavor profile begins with the nose.

TIMMAY · 05-02-2011, 01:01 AM

For those of you with carbon steel knives, if you allow the steel to get a patina on the blade it cuts down on the potential for steel "residue flavor" to get in the meat. Take those carbon blades and cut a bunch of meat, potatoes, and wipe. Over tiem you will get tha patina and it helps. Me, I actually dip my carbon blades in hot apple cider to force the patina from the get go. I then lightly hit it with 0000 steel wool to remove the residue.

Check out this, it is a steak knife made from O-1 steel with the hot apple cider dip. One of my designs. Sorry for the bad pic, but you can see the gray of the patina instead of polished steel.

04-28-2011, 06:03 PM	#17
Big D BBQ Knows what a fatty is. Join Date: 02-08-11 Location: Waseca, MN Downloads: 0 Uploads: 0	It may not change the taste, but it changes your peception of the taste. I completely believe it and will be buying a new set of steak knives :) Just needed a reason, ha ha. __________________ Bourbon Brothers BBQ

05-01-2011, 10:55 PM	#19
pahutchens is one Smokin' Farker Join Date: 09-23-09 Location: Minneapolis, MN Downloads: 0 Uploads: 0	Sorry I'm not some farkin turnip head that is easily swayed by lame a$$ suggestions. There was a difference in MY perception in the taste and feel on the tongue. There seemed to be a difference on a juicy type level. I nor did my wife measure the thickness of the steak slices so I can not discount some level of huckster in presenting the aforementioned beef. In the end... Enough to buy new knives no, not with my personal economy. Enough to consider it as an interesting factor yes. And in drinking adult beverages I have noticed a difference that a glass can make, both for wine and some distilled beverages. Some will concentrate the aromas more so one gets a better sensual experience. Sometimes your flavor profile begins with the nose. __________________ Phil UDS, Weber Kettle, #5 Kamado up for refurbishing, [COLOR=blue]Blue 'like my Smoke' Thermapen [/COLOR][COLOR=black]IMBAS certified MOINK! baller, KCBS CBJ & CTC avatar and logo by smilinsantasbbq.com [/COLOR]

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04-28-2011, 05:43 PM	#16
Soybomb Full Fledged Farker Join Date: 02-19-11 Location: USA Downloads: 0 Uploads: 0	I'm all for having a quality slicer but I don't think you'd be able to taste a difference in a good blind and/or double blind test.

05-02-2011, 01:01 AM	#20
TIMMAY is One Chatty Farker Join Date: 01-10-11 Location: Columbia SC Downloads: 0 Uploads: 0	For those of you with carbon steel knives, if you allow the steel to get a patina on the blade it cuts down on the potential for steel "residue flavor" to get in the meat. Take those carbon blades and cut a bunch of meat, potatoes, and wipe. Over tiem you will get tha patina and it helps. Me, I actually dip my carbon blades in hot apple cider to force the patina from the get go. I then lightly hit it with 0000 steel wool to remove the residue. Check out this, it is a steak knife made from O-1 steel with the hot apple cider dip. One of my designs. Sorry for the bad pic, but you can see the gray of the patina instead of polished steel.