Octaveman

So, the doctor didn't come back with good news so here I am looking for suggestions on readily available food types as well as specific recipe books that have good stuff to cook. I got some ideas that I could work with from this thread so far but some stuff is so esoteric that my eyes started glazing over. I'm looking for meals I can make for me and my family. TIA, Bob

I agree. I've seen knive's from makers that were sharpened to 2,000 grit and they were extremely sharp. If it's not sharp by then, it never will be. There really isn't much need for higher grits to "sharpen" an edge. The higher grits are reserved for polishing. They of course refine the edge further over an edge sharpened to 2k but unless you're a very profient hand sharpener, the edge could become less durable. Remember, hand sharpening is 90% skill and 10% equipment.

Um, not correct if I understand you correctly. Pretty much ALL single bevel (edge) construction of Japanese knives have a carbon steel edge with a softer steel laminate that is typically iron. There is even stainless "cored" single bevel blades laminated with a softer SS too. The softer laminated steel does come over the top to the back side as seen in this picture. Unless the blade is using one steel type, this type of construction is for all single-beveled blades.

Actually, the description of the Tojiro DP is innacurate and always has been. The core is a high carbon stainless. It is not a true carbon steel core and will not form a patina. So feel free to use it on acidic foods. Even so, any degridation of the steel from acidic foods will be so unnoticable in daily use that sharpening your blade will remove more metal than the acid will. Also, unless you store your knives in salt water or in lemon juice, chips that occur in a blade are not due to using it on acidic food. There are so many factors that can significantly contribute to chipping but using your knife to cut lemons or any other acidic food is not one of them. But you don't have to take my word for it. You'll see soon enough.

I think Batman uses one of those.

Yeah, pretty much. When I opened the box to the Sakon with the same type of chrome finish I just hated it and was an immediate reaction. I agree that it's tough to come to any reasonable long-term conclusion about a knife during the 10 minutes you try it out in the store. The steel is not like VG-10. It's much tougher and being hardened to 64-66? That's super hard and since it's a new knife I haven't heard anything yet on the chipping front. I dunno, I don't think this knife is good for the public in general. Maybe for people who are more aware but I have this feeling it's going to be a high-maintenance knife. Just a guess though. be sure to report back when you get a chance to check them out. I will go on record saying that bread knife sure looks bitchin. For the cost though, I'd rather own a Franz Gude.

Chris, this is in no way bashing the knife as I'm sure it's a great knife to use. I've heard several people say that Kramer's big-bellied profile is awesome in actual use. But there are also plenty others that would not like that kind of a knife as it's much more taller than what they use. That's just the profile issue. The finish issue can also sway people in either direction when looking at it in person. It has a chrome appearance to it very much like the Sakon Damask line of knives. Many people including myslef do not like this bright, shiney, mirror look to it. I bought a Sakon gyuto and returned it the same day I received it. I did not like the look at all. The pictures made it look very much like a Hattori KD finish. The pictures were 100% deceiving. While certainly the pattern on these Shun's is very much like Kramer's knives they can't really be compared to his true damascus knives because they have a totally different appearance. If you can, I'd suggest going to the store and looking at them yourself. With all the makers and lines of knives going through worldwide price increases, $340 is not at all that expensive when you look at other high-end knives. Just don't try to convince yourself that these are true damascus replica's as they are not. They are a replica of Kramer's typical damascus pattern and knife profile (big bellied) in a clad stainless knife. Some people who saw them at the knife show in Atlanta where these knives were unveiled absolutely loved them. I personally would never own one due to the chrome-like finish and the taller profile. They do have that "ooh" factor going for them because there's nothing else like it on the market.

I think what you listed is safe. I'd keep it if it were me.

Phatj, what size board do you have? I agree with Paul in that the 270 on an average sized board is not a problem. Certainly a large board gives you more breathing room but it's not necessary to do general stuff. I have a 12x14 board I find myself useing more often than my 18x24 and my 270's don't pose any issues. The larger board though gives more room for the cut up food so I can go from veggie to veggie without first clearing the board. A larger board does have it's advantages. Honestly, if you have a 240 there is no need to also have a 270 as it's too close in size to justify IMHO. Paul sold his 240 and bought a 270 so that is an option if you think you'd want to go larger.

www.wokshop.com A standard carbon steel wok is your best bet...round bottom.

Okay, thanks for clarificaiton. I still think any of the Japanese petty's 150mm size would work perfectly fine for you. Here's a picture of the petty I use and I have used it to make slices of smallish foods.

As Dougal said, they are not slicers at that size but are thin enough to use as one. The Misono you linked is decent, not great, but can be used as a slicer of food without problem because technically any knife can slice food. The petty will have the closest blade profile to a sujihiki or slicer than any other knife. Keep in mind that you pay extra for those dimples and IMHO they rarely work. Glestain has knives with dimples and I've heard that the dimples come closest to working than any other brand.

By hollow ground edge do you mean the kullens that are ground onto the side of the blade to help reduce food stickage? If so, don't think you will find a 6-inch slicer with them. Matter of fact, there is probably no such thing as a 6-inch slicer. A 6-inch petty would probably be your best bet...thin, low profile shape of a slicer.

Lisa prety much hit the nail on the head. I shop and F&E a time or two per week just to pick stuff up on the way home. I've found some great deals on meat on occasion and some good ones of veggies. Chicken leg/thighs for $0.78/lb can't be beat anywhere. There is plenty of stuff that is not cheap though and just as high as conventional stores. I've overheard people talk about how great this store is. While they have some low priced food, overall I don't think it's anything to write home about.

Are you marinating a piece of beef for grilling? Where did you get this ingredient list? Seems odd combination to me for use as a marinade mainly because the Hoisin will burn real fast due to sugar content. If you must use them then I agree with HKD as far as proportions go.

I don't think it matters a whole lot...just eyeball it to make pieces about the same size. 1/2" pieces is fine. The crockpot I have is small so the meat wouldn't fit. I braised it in the oven for almost 3.5 hours. The chuck was juicy, tender and falling all over the place.

Made Doc's recipe last night. Very rich sauce but for my tastes just a wee bit heavy on the soy flavor. Don't get me wrong, it was delicious but the next time I make it I will either try a mellow'er brand of soy or cut it in half. I used chuck as the meat since that's what I had on hand. Spread the meat over split rolls and poured the gravy over it. Very good. Thanks for the recipe, Doc. I will be making again.

I use an Iwatani torch. Great for removing skin off peppers, browning/searing tuna or salmon. It has lots of uses in my house. Simply attach fuel canister and your set. Simple to turn on, flame control and powerful. I love it.

I'll try it this weekend. Sounds delicious. Thanks for the recipe.

I have three I use for various things. My first was a 8 cup granite Thai mortar that I got to make curries and various pastes but lack of available time has pretty much stopped it's use. The next one I got was a Japanese Suribachi used mostly for grinding spices. And I got this beast to make Indian pastes of various kinds. It was purchased at a small Indian spice store and apparently is difficult to find in large sizes. The pestle is HUGE...easily 6 inches round and about 18 inches long. The inside is roughly chisled and does a good job of breaking up garlic, peppers, herbs and such. I love it. The goop in the picture was for a Parsi Lamb dish.

I'm confused. I'm with Chris. We need clarification from the OP. By "damascus" do you mean 100% damascus blade or damascus clad? Do you have any specific knives you're referring to or thinking of? Generally speaking, the knives on the market that are not custom ordered full-on damascus blades are damascus clad and they serve no purpose other than easthetics. Hattori/Ryusen/Ittosai/Kikuichi damscus clad knives are all made by the same company and are very smooth to the touch. Shun classic is not smooth having a tactile feel to it. There is also Al Mar, Kumagoro, Fujitora (Tojiro), Sakon, Asai, Kansui just to name a few that also make damascus clad or sumingashi (ink pattern) knives. Basically, performance with damascus/sumingashi clad knives will rest with the core steel when it comes to initial contact with food. The cladding will have little affect on performance beyond that.

I'm inclined to agree that fast temp changes would eventually cause crazing but also feel that cheap materials and build processes would cause one pan to fail faster than another. I personally wouldn't have a problem buying off-brand pots given the the overall cost/time of ownership...at least if the initial cost was materially cheaper.

I see. That makes sense. Thanks.

Thanks Anna. So, does the enamel come off or just stay like that? If the latter, how does it affect performance?

The answer is probably obvious to most...but what is meant by "crazing"?