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eGullet Society staff emeritus
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    Wichita, KS

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  1. One of the minor problems with developing an addiction to high performance knives is having to give up a little stain resistance. Higher carbon, higher hardness Japanese knives are less stain resistant (more likely to rust with less provocation) than their German/Euro counterparts. It just comes with the territory, but the tradeoff is well worth it. With that said, let your knives air dry a little before putting them back on the magnetic bar. Even with vigorous towel drying they are still going to be a little damp. When you put a damp surface in nearly airtight contact with another surface you
  2. Wow. I've never seen anything quite like that. The only cause I can imagine is stress fracturing due to improper (or non existent) tempering after heat treatment. A freshly heat treated blade is under enormous internal strain. Tempering relieves some of that while maintaining a good level of hardness. If a blade missed the tempering step it might crack exactly like yours. I wouldn't worry too much about it happening again. That's an anomaly. Good to see Koki took care of it immediately. That's one of the advantages of shopping with JapaneseChefsKnife.com. Take care, Chad
  3. Thanks, dougal. I generally do use weights when I bake, but I make this particular sandwich bread twice a week. I know it well enough (and there is enough flex in the recipe) that I don't need to weigh. The Electrolux DLX keeps coming up. I'm going to have to give it some serious consideration. Part of the reason I feel stuck with the Kitchenaid is that I have, and use, most of the accessories. It's kind of like being a Nikon or Canon photographer. Once you have a collection of lenses, changing bodies, even if something truly spectacular is available, becomes a lot more complicated. However, I
  4. Here's the latest on the dead Kitchenaid Professional 600 front . . . If you own a pre-2006 Kitchenaid Professional 600, be aware that it will probably come to a grinding, screeching halt if you make a lot of bread. When it crashes you will be assaulted by one of the most painful and soul-crushing sounds you are likely to hear in a kitchen. Your beautiful mixer is dead. What is worse, Kitchenaid just doesn’t give a damn. My Professional 600 was a gift from my wife, who thought she was buying her bread-crazy husband the biggest, baddest mixer on the block. It is certainly marketed that way. S
  5. Hey, Kenneth. You are correct. There is a taper from bolster to tip. The distal taper, as it is called, does keep the tip from being inordinately thick. Even with the distal taper, though, the tip is still thicker than the edge, at least on most German, French & American made knives. The other part of the problem, as you rightly note, is accommodating the arc of the blade as it sweeps toward the tip. You'll have to check with Ben Dale, inventor of the Edge Pro, for the detailed explanation, but because the blade is not fixed to the blade table -- i.e. you do, in fact, move it across the ta
  6. Chad, Do you note this technique in your book? Thanks, Starkman ← I didn't, unfortunately. Chad
  7. Interesting story about polishing watch mechanisms. Thank you for sharing it. Many, if not most, Japanese water stones today are synthetic or are natural stone powder in some form of binder. True quarried natural stones are hard to find. However, that is not really a problem. The synthetic stones, while they feel different than the natural stones, are more consistent and more accurately graded. I like them a lot. There are four ways to keep a serrated knife sharp. Serrated knives are sharpened only one one side. The back side is usually flat. Grinding the serrations often leaves a burr that ke
  8. Yup, it'll definitely be an improvement. Ben Dale (owner/inventor of Edge Pro) is a proponent of coarser, more toothy edges for kitchen knives, but I find a more polished edge cuts better and lasts longer in the kitchen. When I use my Edge Pro I take my knives up through the 800 grit stone and sometimes use the polish tapes as well. That puts the level of finish about on par with my hand sharpening, which usually goes to 6,000 to 8,000 grit depending on which water stones I'm using. That's probably overkill, but what the hell. I like it. If you are going to purchase an additional stone anyway,
  9. Hey, thanks! Sounds like you're dealing with the problems associated with high moisture foods. The moisture causes adhesion and drag. There are a couple of solutions. Cutting faster, as counterintuitive as it sounds, will keep foods from sticking quite so much. So will wetting the blade a bit. A little moisture causes sticking. A little more helps the food release more easily. Give those two things a try and let us know how it turns out. Chad
  10. I'm in love! Dig this custom painted 20qt Hobart mixer. It's worth the price as a conversation piece alone. Chad
  11. That would be great. I'd appreciate the info. I'm not particularly handy with tools but I like the idea of making the repair myself if the parts are available. Thanks, Chad
  12. My Kitchenaid Professional 600 died a screaching death yesterday. Doing a little digging I discovered that until 2006 the Professional 600 models, touted as heavy duty mixers designed specifically for the needs of bread bakers, had a flimsy plastic gear case. The same gear case as in the smaller, less powerful mixers. When the mixer heats up the gear case flexes, pulling the gears out of alignment, leading to broken gear teeth, cracked gear case and cracked worm gear. Kitchenaid customer service was not helpful. My mixer is past its one-year warranty but I argued that a known design flaw -- wh
  13. The second of my (very) low budget knife skills videos is up: The Onion Cheat is a great way to dice onions if you're spooked by cutting toward your guide hand in the standard method. Chad
  14. I do. I keep a lexan full of water next to the sander. It's deep enough to dunk all but the longest blades between passes. Chad
  15. There are quite a few sharpeners doing business with belt grinders. You can even get leather belts for stropping. I do not know why you would need to go to the stones. I would either do one or the other. Here is a great thread about sharpening with belt grinders: Jerry Hossom on sharpening ← Thanks, H2O. I was just about to reference that discussion. Sareed, if you can do it, have at it! A belt sander with fine belts is a quick way to get your knives in shape. And to answer H2O's question, you can set an edge -- especially if you are repairing a damaged knife -- very quickly with a belt sa
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