Our Son, Shawn, Gave Me a 10" Dalstrong Shogan Series VG-10 Japanese Super Steel Chef Knife! Extraordinary, To Good for this Old Plow Boy to Use?
The Company is Family Owned and Located in Toronto Ontario! www.dalstrong.com Amazon offers them in Many Models, Lengths, Etc. They Ain't Cheap! But You can Tell by the Heft and Feel that the Knife will be arround Longer than Dan's BBQ?
Thank You! CandySueQ! The One I have is Incredibly Sharp! It doesn't Get Thrown in The Drawer or Left Out for The Village Idiot (My Nephew) to Play With! Thanks Again!
From a Backyard Cremator in Fargo ND, Dan
GirlpoweredBBQ, You have a Good Son! As far as the Knife is concerned I think we should refer to them as our Carving Instruments? What do You Think?
From a Backyard Cremator in Fargo ND, Dan
I was given a set of Global knives for Christmas two years ago. A big upgrade from all my cheap blunt knives I have previously owned.
I found out very quickly that sharp knives have to be treated with respect!
The first two times I washed one of them I cut myself quite badly!
And then a third time removing skin from pork belly for bacon......
Since then all good.
Sorry for my crappy phone pic - I've included another one....
Forgot to add they are made in Japan out of hardened stainless and hold their edge quite well. Don't have to sharpen them often. They have an extensive range and can be bought separately.
Last edited by Steve Vojtek; February 14, 2017, 10:22 AM.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I have the same one as Spinaker in post #5 above, and I absolutely love it for briskets and bacon. Inexpensive yet performs super. I call it my brisket sword, I stole that term from PaulstheRibList.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
Just ordered th' Basics P94805B International Scalloped Slicer with Black Polypropylene handle, an' a Dexter-Russell S131F-6PCP 6" Boning knive -Sani-Safe Series.
My itchin' is already better, rash is startin' t' abate some, as well...
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
Yes...well, I used to. Still have my shtuff but don't really train or compete these days.
Once in a while I'll break out a katana or shinai and run through a few routines. Though more often I'll grab one of my jian (double-edged straight sword) or dao (single-edged sword) when working on tai chi. LOL
I also studied fencing and medieval sword techniques for many many years.
If i'm ever in a sword fight, I WILL win. ;-) MANY years. Did I mention that I studied them all for many years? LOL
Years ago it made me laugh when one of my kids would find a stick or something and proclaim "En garde!" I was like, "Really? Do you have any concept of the years I've spent doing this?" LOL Years later my eldest son was working on an acting role that involved swordplay... I took up a sword and said, "Come at me." I defeated him multiple times before he asked, "Can you help?" "Yes, yes I can...and gladly."
I have a Black Powder Revolver, 2 12 Ga.Shotguns, a 22 Rifle, a 30-40 Krag Springfield Rifle(1896), and a Ruger 270 Bolt Action Deer Rifle and a Buck Knife to Gut 'm With! I would Like to Think at 66 Yrs I can Make a Fair Accounting of Myself!
From a Backyard Cremator in Fargo ND, Dan
Last edited by Danjohnston949; February 19, 2017, 05:12 PM.
I too have quite the sword collection. I was in the fencing club in college and head of the Women's karate team. My fave is the custom epee based on a Michael Whalen painting: https://images.gr-assets.com/books/1...74l/834538.jpg
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
My wife bought me the Wusthof Classic Ikon carving set last year for Christmas. I can say that it is, without a doubt, the finest carving knife I have ever owned for meat. Whether it's brisket, pit beef, pork loin, roast turkey, Tri-Tip .... doesn't matter, it cuts incredibly fine and thin ... very sharp, no tearing, holds an edge like no tomorrow. Hard to argue with Wusthof ... I also have their 8" Chef's Knife .... another beauty.
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