Tutorial:
1. Ya pull the knife out! 2. Ya mutter “heh, heh”. 3. Ya swipe it (the knife to those in Oconomowoc) a few times on a steel. 4. Mutterin louder “heh, heh”. 5. Ya start cuttin, whilst yellin “heh, heh”!
Another thing to consider is what type of primary knife you wish to use. There is, of course, the ubiquitous chef's knife, but there are other styles. I use a santoku as my primary knife and after 20 years of using it, using a chef's knife feels weird and a little awkward. I am much more adept with the santoku.
KimO, I use a magnetic knife rack, it saves space and makes a nice display. But if you don’t have wall space for one, or prefer your knives in a drawer, a set of knife guards is really cheap. I use those on the knives that aren’t on the wall.
KimO if you can’t find a local knife sharpener, and you can afford the initial outlay, the Apex Edge Pro system is great. I have the Apex 4 kit because my great wife got it for me for Christmas a couple years ago
I have a Wustoff chef knife that is in the neighborhood of 40 years old. Do not plan on replacin it
cuz it works juss fine.
Do, do, do sharpen yer knives. First step ya learn.
I found a local place that will sharpen my knives at a reasonable cost. I was wondering what you all use to hone your knives in the between sharpenings? Thank you in advance!
The Ken Onion Edition Knife and Tool Sharpener expands on our best-selling Knife and Tool Sharpener with more power, more flexibility, and more control as specified by legendary knife maker Ken Onion. This sharpener is designed for edge enthusiasts who want precision, incredibly keen edges and consistent results. It sh
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
Supposed to have orig sold in a burlesq at 8th&Vine. 3 blocks north of the square located btw 6th n 5th north and south. Vine n Walnut. Vine splits the city east west and runs all the way north to Tri- County at I-275. Greeks made chili and Germans made beer and ran the slaughter houses. Cincy was called Porkopolis back then.
Alan Brice Meant burlesque, not vaudeville! :-) you certainly have more detail than I. A lot of that information our family had died with my Uncle Bill. I will record this with the Cinci Chili recipe lore! Your words will go into Paprika and be exported from there from now on when someone asks for the recipe! Gotta' keep it interesting, huh!
Jacques Pepin's "La Technique" has an entire chapter dedicated to knife work and it is the first chapter in the book. He writes that an apprentice chef isn't allowed at the stove until they have mastered the knife work. It's a seminal book for cooking (in my opinion). He also has lots of videos on YouTube and Facebook. Marco Pierre White has some videos on knife work as well.
Thanks Sweaty Paul, I enjoyed these videos very much. I have been following his videos recommended up earlier in this thread, but these two have more info on his use of the paring knife that I can put to use. Thank you very much, these help a lot.
Yes, I have a special place in my heart for Cincinnati. Until the last few years, I took my Mom there every year or so to see her remaining sister. Fortunately, my cousin has been bringing my aunt here to St Louis somewhat regularly so they are continuing to see each other. So all good!
Sweaty Paul Funny you should ask. It was late getting here. When I saw your message this morning, I checked my porch and there it was! Reading it now! Quite fascinating and I can see how it will be very helpful for a long time to come. Thank you so much for the recommendation!
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
I know this has been a while, just wanted all of you to know how much it helped. I have been working on my skills and am now 'somewhat adequate' and working on it! hee hee. It is much more fun now that I have something to work toward.
I had my knives sharpened by a service and bought a ceramic honing rod as recommended and use the videos to refresh my memory for proper technique still. I have only cut myself once; fortunately not too much blood... I have what's called essential tremors, but am on medication for it, so it is minimal. I will never be fast, but if I concentrate and am patient I can be fairly consistent though nowhere near where I would like to be!
Thank you all again for all your help. It is truly more enjoyable and am getting better results. I can't thank you enough. This is a great site and you are all great people.
It sounds to me like you’re as good as you need to be for what we do here. The only consistency I strive for is consistent sized pieces, and only then when it’s important for everything to cook the same or look the same.
One thing that really surprised me when I had my knives professionally sharpened was just how much less effort it took to slice things. It really became clear that many knife accidents come from inordinate pressure to overcome a dulled blade.
I agree it is better than it was before I had them sharpened. Both slicing through vegetables and meats and in getting started through things like tomato skins, etc. I must admit, though, I expected them to be a little sharper. I had done some research and used a mail-in sharpening service that Kenji's site recommended (among others). Maybe my expectations were a little too high? I thought I would try a different place next time.
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