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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, 06:21 PM | #46 |
On the road to being a farker
Join Date: 03-16-12
Location: Greensburg PA
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This place has spell check?!?!?! All that drinking time wasted re=-reading my own typo'5s wasted. Dang!
Nonono - of course u keep some Henkle's to hack & whack - Before cooking!! After cooking, no knife should be needed, and, if so, ceramic like a surgeon!
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Masterbuilt, Webers and cast iron - Pittsburgh style! Know your butcher! |
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12-04-2012, 09:07 PM | #47 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Actually it's the web browser. You need to visit WP once and awhile. I see you have the making of a Real Whackadoolerer.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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12-04-2012, 11:41 PM | #48 |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
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I'm kind of a knife junkie... I got into Japanese carbon steel kitchen knives about 10 years ago and I've never looked back. Here's my most recent acquisition...
And this is probably one of the BEST resources on the web for sourcing kitchen cutting-steel and sharpening equipment... http://www.chefknivestogo.com/ And this is how I sharpen mine... I could talk for hours on end about kitchen knives....
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Mike Trump Owner & Master Blender, Oakridge BBQ LLC ~ Visit Oakridge BBQ ~ Ole Hickory CTO 26½" Weber Kettle |
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12-05-2012, 01:22 AM | #49 |
is One Chatty Farker
Join Date: 09-28-11
Location: Dallas, Georgia
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Love your over the sink rig for your water stones! Very ingenious and practical. I would love to learn how to properly hand sharpen on a water stone, but I have trouble maintaining a proper and consistent angle. I am impressed by people who have that ability.
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Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around. |
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12-05-2012, 06:38 PM | #50 | |
On the road to being a farker
Join Date: 03-16-12
Location: Greensburg PA
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Quote:
Next: I'm a fan of japanese (what's it called) folded layer forging steel, having seen it done in an old sword shop in Japan, and think that the real advantage was uniformity of the resultant steel blade. Do modern forging techniques achieve the same uniformity without all that work?
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Masterbuilt, Webers and cast iron - Pittsburgh style! Know your butcher! |
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12-05-2012, 06:49 PM | #51 | |
On the road to being a farker
Join Date: 03-16-12
Location: Greensburg PA
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Quote:
1) I didn't mean spell-check, now that I think of it. More like a breathalyzer for my keyboard. Spell check wouldn't fix that problem, just make it harder when impaired. 2) Is Whackadoolerer one of the odd rankings we get for number of posts? If so, I'll never get there, cause I just dive bomb the topics I like, like this one. We need a mod doing quality of posts ratings, and this discussion belongs elsewhere (WP or DT [drunk tank]) , so apologies to the thread folks!
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Masterbuilt, Webers and cast iron - Pittsburgh style! Know your butcher! |
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12-05-2012, 07:00 PM | #52 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Been through loads of knives and I'm pretty well settled on my wild mix of whart feels good in the hand. Someday I'll find a full set of top quality I'm comfortable with and the money to afford it.
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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12-05-2012, 07:33 PM | #53 | |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Quote:
__________________
Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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12-05-2012, 07:40 PM | #54 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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kcmike, Thanks for that very informative post. Do you mind if I ask how much you paid for that Konosuke 10" ?
Mighty fine rig there.
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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12-05-2012, 07:42 PM | #55 | |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Quote:
__________________
Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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12-05-2012, 07:45 PM | #56 |
On the road to being a farker
Join Date: 05-28-12
Location: Portland, or
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I picked up the Shun Classic 8" Chef's knife at the Kershaw knife sale this weekend for $100. Retails for about $180. Damn it's awesome! I'll likely lose a finger soon though...ImageUploadedByTapatalk1354758294.229296.jpg
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Co-head cook of Smokin' Timbers BBQ @smokintimbers Sponsored by Big Green Egg, Oakridge BBQ, Sam's NW BBQ Co. XL BGE, Two L BGEs, 22.5 SS Performer Blue, 22.5 Weber Kettles (Grey, Green, Brown, Red, Two Tone Red) 22.5 WSM, Three 18.5 WSMs, Mini WSM, Rib-o-lator, Green Thermapen, Stoker with wifi |
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12-05-2012, 07:46 PM | #57 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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^^^ Very Nice!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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12-05-2012, 08:55 PM | #58 | |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
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Quote:
By "Modern forging techniques", I'm assuming you're talking about Western techniques employed by German and American bladesmiths. The techniques used between Japanese and Western knife makers are somewhat similar (except for the hand-made Japanese blades). It's the steel used, the heat treat, and the blade geometry that truly separate them. Nearly all Western knives (except the old French carbon steel Sabatier knives) are made from much softer stainless steel. The difference in hardness is quite large. Most Western knives range around 54-56 Rc, whereas Japanese knives typically fall in the 60-64 Rc range. The other major difference is the type of steel used. Japanese knife makers use steels that can be made much harder and still hold an edge without chipping, while the Western makers use much softer, and less exotic stainless steels. The last major difference is the thickness of the blades. On average, Japanese knives are much thinner and lighter than their Western counter parts.
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Mike Trump Owner & Master Blender, Oakridge BBQ LLC ~ Visit Oakridge BBQ ~ Ole Hickory CTO 26½" Weber Kettle |
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12-05-2012, 08:57 PM | #59 |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
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I don't remember exactly, but it was somewhere north of three bills...
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Mike Trump Owner & Master Blender, Oakridge BBQ LLC ~ Visit Oakridge BBQ ~ Ole Hickory CTO 26½" Weber Kettle |
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Thanks from:---> |
12-05-2012, 09:09 PM | #60 | |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
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Quote:
The perception of sharpness is relative. Many people have never actually experienced a truly sharp kitchen knife. But once you do, you'll immediately recognize the difference. Just ask Wayne from MoKan Meatheads. He won one of my gift baskets at last year's Kooker's Kare winter banquet. That basket contained a Japanese carbon steel gyuto (chef's knife) which I had hand sharpened. That knife had an edge honed down to less than a quarter of a micron (~60,000 grit)...
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Mike Trump Owner & Master Blender, Oakridge BBQ LLC ~ Visit Oakridge BBQ ~ Ole Hickory CTO 26½" Weber Kettle |
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