Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
 | | 01/11/2005 2:29 PM |
| I've been using these new knives for a few weeks now. The thing that amazes me about a good sharp knife is how easy it is to do things that seemed like such a chore before.
Eaxample.
I used to cut my meats and stuff when they were cold because that was the only time it was relatively easy to trim or cut to size whatever I was working on. Letting it get even remotely near room temperture made it a real chore to cut meat with my old knives. Now? PIECE 'O CAKE! | |
www.roguefood.com -- www.cellartracker.com | |
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KillerB
Barrel Racker
Posts:1533
| | 01/12/2005 11:53 AM |
| | Just had a quick look at my knives and I noticed that my small vegetable knife is in a rotten state. It is still sharp but the edge looks rough - better get it refinished. It's a Sabatier and it, along with most of them, is now about ten years old. About time they all got taken along to the cobbler, methinks. | | | |
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ChangeMe
Grape Truck Driver
Posts:27
| | 01/14/2005 10:06 PM |
| I'm trying to convince myself that the money I spend on higher end equipment is worth it, but I've had two experiences that make me wonder.
Pans:
A couple of years ago I bought my first All Clad stainless 14" fry pan. It is the only large fry pan I use now because I really like the crust it makes and the ease of clean up, but there is definitely a hot spot. I'm not sure if it is the pan or my Whirlpool electric burner. It could be the weight of the handle and the unevenness of my burner, but it doesn't seem to help much if I manually balance the pan on the burner. I'd love the pan if it wasn't for this hot spot. Maybe when I upgrade to a powerful gas range someday, I'll know which the problem was, but right now, the evidence suggests it's the pan. It is keeping me from buying more All Clad.
Knives:
For years I used a standard Chicago Cutlery set and kept them very sharp with my own sharpener. Loved them, but hated washing them by had because of the wood handles. About two years ago, I bought a set of Wustof Grand Prix knives. I did not sharpen them because I thought they were new and should come out of the factory sharp. I have known in my heart that I haven't liked using the new knives as much, but the clean up is easier. I like the feel and control, but they just didn't seem as good at getting the job done. I bought a Grand Prix second chief knife after Christmas because they were discontinuing the line and I alway seem to have a dirty chief knife. When it came, it was MUCH sharper than the other Grand Prix knives I had, so Wednesday I borrowed my dad's sharpener and sharpened them all. Hopefully I just had dull knives, time will tell.
Neither experience has me singing the praises of either product, but then, as I have stated, there are possible other factors at work here. | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 01/15/2005 2:41 AM |
| | I know what you mean, MD. I have a set of Calphalon One. No, not the non-stick. When I want to sear something, I use my $10 (15 or 20 years ago) very heavy cast iron chicken cooker. | | | |
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Stephen D.
Grape Fermenter
Posts:678
| | 01/18/2005 4:52 PM |
| | Broke down over the weekend and purchased a 13 quart Le Creuset Round French/Dutch oven. Man is that s-o-b heavy. Picked it up at a Le Creuset outlet, graded as a second for some cosmetic blemishes, plus the 20% off sale got it for $185 plus tax. Lists for $425. (Also grabbed a pair of Screwpulls, buy one get one free.)Christened it by following Ina Garten's recipe for Beef Bourgogne, mighty tasty and weather appropriate. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 01/18/2005 6:07 PM |
| Quote:
Broke down over the weekend and purchased a 13 quart Le Creuset Round French/Dutch oven. Man is that s-o-b heavy. Picked it up at a Le Creuset outlet, graded as a second for some cosmetic blemishes, plus the 20% off sale got it for $185 plus tax. Lists for $425. (Also grabbed a pair of Screwpulls, buy one get one free.)Christened it by following Ina Garten's recipe for Beef Bourgogne, mighty tasty and weather appropriate.
Dude, we got the same thing. Actually, I got it for Mrs. TJ as a gift from 'Santa'. Our's is red. That sucker is indeed a heavy mf. I believe that is what I was hefting about when I had my 'cooking accident' that twang-ed my knee when I was christening it with a pot roast. D'oh! | |
www.roguefood.com -- www.cellartracker.com | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13711
| | 01/24/2005 1:48 AM |
| Another reason to love Le Creuset -- Apple Pie!!
Mrs. TJ made her first Apple Pie in her tart tatin Le Creuset piece after deciding not to mess with a Tart Tatin today and it was great. Something about that piece of cookware makes the crust properly crisp up even on the bottom so the apples don't over saturate the crust. Excellent! | |
www.roguefood.com -- www.cellartracker.com | |
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Tom
Barrel Sampler
Posts:2384
| | 09/28/2005 7:51 PM |
| Just bought my wife a knife or two. This is the one she really loves>>>
Now, that's a knife...
It is a Shun by Kershaw; Ken Onion design.
I better never make her mad.....  | | | |
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KillerB
Barrel Racker
Posts:1533
| | 03/23/2006 6:42 PM |
| Just been reviewing the state of my knives.
Bought two recently:
A Sabatier 7" Utility knife and
A Richardson Fusion Technology 10" Carving Knife
This second one is an experiment. The blade has been sharpened to a razor's edge and treated so that it will not blunt, supposedly never needing sharpening. In fact it says not to sharpen it as it will damage the treatment. It does cut through beef joints and chicken very smoothly, I have to admit.
I also got my other knives sharpened so I have a knife drawer that's a bit lethal looking. Need to check all fingers each time go in there. | | | |
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ChangeMe
Grape Picker
Posts:7
| | 03/27/2006 10:03 PM |
| I've got a set of Henckels knives but only ever use the 8" chef's knife, 6" boning knife, 4" paring knife and when required the 10" carving knife. I've also got a Henckel sharpener that's made of stainless steel with a couple of wheel-thingies to run the blades through. Works like a charm but am looking for a diamond stone.
Lagostina cookware: has lasted me about 8 years and good for another 80. Couple of Paderno non-stick pans also. Loads of other gadgets and goodies. | | | |
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ChangeMe
Grape Sorter
Posts:261
| | 05/22/2006 8:03 PM |
| Even being a youngster, I've been cooking full meals for over 14 years. My mom is a great day to day cook for home cooked meals and my dad can make a 7 course tasting menu that could match up with any restaurant that I've ever been to ( except in presentation ). So, they taught me to cook early on and thoroughly enjoy it to this day. One of my favorite things to do is get a group together and hang out while I cook a 5 or 6 course meal. Looking back, I wish I had gotten into the industry at an earlier age, as my cousin did ( he's a chef in Portland ), because it seems a little too late now.
Anyhow, both my parents and I have been through lots of knives ( Wusthof, Messermeister, Henckel ), but have found one that suits us all......we all have a mix of Kershaw Shun Pro and Shun Classic and they are absolutely the best knives that we've had. They sharpen better than most, keep a hone for longer, and feel great in your hands. I also have a 6" Kyocera that is nice, but nothing spectacular. I've used crappy knives on many occaissions, and even good knives that just didn't suit me, and its hard to believe how much difference it makes in your enjoyment of cooking when you have exceptional quality knives that have a feel that suits you.
As far as cookware, I have some Calphalon and a few larger Cuisinart pots and they al seem to work just fine. | | | |
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Paul_H
San Francisco
Grape Puncher
Posts:890
| | 05/22/2006 8:50 PM |
| Quote:
Kershaw Shun Pro and Shun Classic and they are absolutely the best knives that we've had.
These arevery serious looking kinves.. | |
http://www.sweetandsourspectator.org | |
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ChangeMe
Grape Sorter
Posts:261
| | 05/24/2006 3:36 AM |
| Yeah the Deba and Yanagiba are some pretty fierce looking knives. I generally use the 8 1/4" Deba as my all around kitchen knife. It works well for pretty much anything.
The Shun Pro has the traditionally Asian style knives, and the Shun and Classic lean slightly more towards the French or German styled knives.
Jester | | | |
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AlexRed
Northern VA
Barrel Filler
Posts:1357
| | 05/24/2006 4:43 PM |
| with the relatively straight bottom end of the blade (forgot what it is called) it doesn't look like it would rock back and forth well for dicing... i realize that some people like that better than others... style i guess.
they do look nice though... | | | |
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