WiscoNole

Why don't you use clarified butter?

If the cut pieces are piling up and it's getting annoying I add a little outward flick to the end of my stroke. IE dicing an onion I'll push through it and flick the knife to the right as I'm lifting it back off the board for the next stroke. Takes a liiiiittle practice but not much.

210mm gyuto 10" chef's 150mm petty 165mm honesuki 270mm sujihiki 3.5" paring 8" chef's for deba-like use 9" serrated slicer smooth steel fish tweezers tongs heat-resistant plastic spoon shears heat-resistant rubber spat measuring spoons fish spat microplane

Rocky mountain oysters.....*drooling* Haven't had those forever! ← Drooling?

I'd take Jimmy John's over Potbelly's any day of the week and twice on Sunday...that being said, it ain't bad.

I use a Hand American "glass smooth" steel. I got it from Dave at JapaneseKnifeSharpening.com. He's a pleasure to deal with and the steel works beautifully. 3 or 4 very light passes provide noticeable increase in performance.

I wouldn't buy a house/apartment if I couldn't have a gas range, but that's just me.

lol this is a secret?

Are you making it with any vinegar?

http://www.knifeforums.com/forums/showforum.php?fid/26/ Warning: Once you click this link, WiscoNole cannot be held responsible for any financial or marital troubles you encounter after being exposed to the information within.

I'm intrigued by this. As I understand it, the knives you were using had previously been sharpened (repeatedly?) freehand on the waterstones. So what angle did you set? Did you use a Magic Marker? ← The knives hadn't been on waterstones until I sold the Edge Pro. I used a Sharpie and kept the angles very consisten for the different knives, including writing down angles and taking photos of where I had the arm set for each knife. I honestly have no explanation for it...it just didn't work as well as I thought it should have. If you use Japanese knives I would absolutely recommend getting waterstones and learning how to sharpen by hand. It's not as hard as some people make it seem. Just start slow.

I used both German and Japanese knives and just could not get a Grade A edge. I don't know what it was. I had plenty of time to get the technique down pat. I would say it definitely sharpened well enough for a home cook, but for my needs at culinary school simply was not sufficient. I could spend 20 minutes on the Edge Pro and not get an edge anywhere close to 5 minutes on the waterstones.

I use it for pretty much anything I would use an 8" for. I use the tip a lot and have much more control with a shorter knife.

I sold mine after 3 months because it wasn't giving me the results I needed (or expected). I put the money towards a set of waterstones and haven't looked back.

The Japanese knives tend to be so light that they feel shorter than they are. I don't see any reason at all to go below 8" (210mm) with one of these. A too short chef's knife just cripples your technique ... it keeps you from getting the benefits of the knife. ← I'm 6'5" and love using a 180mm. The fact that they're light doesn't change their length - I don't know what kind of weird stuff is going on in your head.

Jean-Georges in November was the best meal I've ever had.

I'd say get a 180mm gyuto (Japanese version of chef's knife). That's 7.09 inches. I don't know what your budget is, but from this site I'd recommend the Ryusen Blazen if you want stainless and the Hiromoto Tenmi Jyuraku (the AS version) if you want carbon. japanesechefsknife.com

Yep, just like when slicing a terrine.

I realllllllly want him for Meds when I get back from extern...

Looks like it might be time for a second mag strip.

They're overpriced pieces of junk. They hold an edge for about 15 minutes. I use the chef's for cutting dough on stainless steel counters and the serrated slicer just because I don't use a serrated enough to justify spending money on a nicer one, although I will probably replace it soon anyways.

Sorry, no camera access til I visit my parents for Xmas, but... Currently in my kit: Ryusen Blazen 210mm gyuto Ryusen Blazen 270mm sujihiki Hiromoto AS 180mm gyuto Shun Elite 7" santoku Shun Elite 3.5" paring Shun Ken Onion 5" utility MAC 6" boning knife CIA 9" serrated slicer CIA 8" chef's for hackjobs and the like No longer in use: Global 8" chef's Global 5" utility Global 7" fluted vegetable CIA 6" boning CIA 7" fillet CIA 3.5" paring CIA 10" slicer

Bookmarked

Out of those you really only need to spend money on stones. Papers, strops, and compounds are all unnecessary items that are used to take the edge finer than anyone would actually need to take it. I use my Japanese knives in a professional setting and there is no need whatsoever for me to have a knife that has been stropped. Honestly, in my experience, I don't need to do anything past an 8000 grit waterstone to have the sharpest knife in the kitchen. As for costly educational materials, the internet is quite free.

Easy for her to say, she's probably pretty secure financially. Does she honestly expect America's low and middle class families to throw away POUNDS of perfectly good meat? What a crock.