Samhill

I always roast mine in the wok, takes a lot of garlic, about a head of garlic per 12 oz can.

No doubt, I used what I had available. I'm also partial to hand tools over power tools. I was just passing along how I did it...

I should add, the vice had wooden jaws, if it has metal jaws, you'd want to pad them with thick leather or pieces of wood to protect the blade. Also, you can clean up any file marks with 320-600 grit "wet or dry" sandpaper on a wood block.

As people above have said, you don't want the edge or sides touched, just the back/spine opposite the edge. I've done this to a 12" carbon chef's that my mom had been using in the garden, the tip was very rounded off. I just clamped it in a vice, edge down, and went to town with a 12" Nicholson "Mill Bastard" single cut file, It took a little time, but it was pretty simple. These files should be available at any good hardware store for about 15 bucks. No chance of drawing the temper of the blade with this technique, there isn't enough heat build up, and the process is a lot more controllable than with a grinder. Don't throw it away.

Pork fat rules.

It's useless. [edit] Decent kitchen knives are already ground right. Silly.

I do thank you for your dilligence. I have problems with your advice, after.

The knifemakers I've worked with -- who all use Scotchbrite pads, grinders, buffing wheels and, yes, Dremel tools to polish out their blades -- would be astounded to hear that. Chad Please describe the process.

Black arkansas stones are veryfine, for razors. 440c takes a while to sharpen, that's why the edge lasts. Gotta grind it. http://www.agrussell.com/accessories/sharp..._sharpener.html

There is no reason to use a dremel on the edge of a kitchen knife, whatever the attachment. That being the case, why are you recommending that people grind/polish the flats with a dremel? That would be ruinous to the knife.

Oil the knife. chopchop.

I do believe I've taken care in this. Dremel, no. File, yes. Don't try to lie, man, you were encouraging that person to use a dremel on he edge of his knife, a dremel he/she just purchased.

Chad had good advice from his internet research, adman. IMO. Get a Crock stick/Lansky system, water stones are good for fine woodworking and shaving legs/faces ( ) , let's face it who needs 1/0 mm slices?

Oil the knife.

There is no reason whatsoever to use a dremel on a kitchen knife. these are made to the highest standards. You'll only grind off time/use. I rehabilitated a carbon 12" chef's my mom was using to plant in her garden by filing the back to regain a point, and a crock stick/lansky. Carbon, nice knife, [edit] no rust after two spings in the garden.

"Actually, if you don't like the patina (I don't mind 'em myself), try high grit sandpaper from an automotive store, 1000 grit or so. Or Flitz metal polish. Either one will get your knife back in shape." This is really bad advice, the patina on carbon steel knives is like the seasoning on cast iron pans. I generally soak my carbons (when new,after cleaning) in a solution of vinegar/water to start the patina [edit] the patina is required to prevent rust. Clean and dry after every use, never 'polish', buy stainless if you wan't. And don't talk out of your *ss.

Definition of LCBO? Just curious.

"You may notice that in my steps, I cooked the aromatics, added the sauce, boiled, added the green beans, boiled, etc. So, I did 'blanch' the green beans in 'water' but, also, did keep the 'blanching water' in the final dish! So, this blanching of the green beans in the sauce may have hurt the final flavor of the dish -- may have been the cause of much of the "uninteresting" flavor I'm concerned about." This leads me to believe your wok is not nearly hot enough. When I stir fry, the heat is such that liquid is reduced very quickly. No boiling.

My humble 2c. The thing that glared at me from your sauce recipe is the lack of oyster sauce, lee kum kee premium is my fav, and the excess of oil, as mentioned. You definately should not be making the sauce first, it's a "deglaze the pan" type of thing. Also, I've never had much luck with the thin woks on my (gas/home) stoves, I find they cannot keep the high heat needed. This type of wok was a revelation to me. https://secure.lodgemfg.com/storefront/prod...?idProduct=2770 http://cgi.ebay.com/ws/eBayISAPI.dll?ViewI...&category=46273 I have the lodge, but if you plug - cast iron wok - into ebay's search, many like this come up, hopefully you should be able to find a seller that minimises your shipping costs, if you choose to get one. Best luck.

Champions are slow, PITA to clean, good for babyfood, and almond butter that's it. Avoid.

Also, now that you've got me browsing juicers at epinions , this one looks good, and is much less expensive (I've been thinking of buying another, a different roommate swiped my antique!). http://www.epinions.com/content_78316539524

My 2 cents... The Omega juicers are the best. A roomate of mine had one he used everyday (this one)- http://www.epinions.com/content_97661456004 , it doesn't eject pulp, but I never had a problem cleaning it, and omega makes one that does, (via JosephB's link). I also scored a 50's (?) model at an antique store, worked fine, quality built. Not sure about "macerating", but you want to get the centrifugal spinning kind, like the omega above. Hope this helped.

Roll it around in a HOT cast iron skillet, apply your chosen 'rub' and roast. Blowtorch, my ass.

Roast means roast, eh? You've provided your own answer. Blowtorch?

I love you people, thank you so much.