John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Sneak Peek: 2 NEW Articles: " How To Sharpen A Knife" & "Everythign You Need To Know About Knives"
For this sneak peak we have a new article on how to hone and sharpen your knives. A sharpe knife is key in the kitchen or around the pit. Knowing how to hone and sharpen your knives is always a useful skill to have. Check it out!
Buying a new knife? Wondering what is VG-10 steel? How do you hold a chef's knife? How do you clean one? How do you hone and sharpen a knife? Get incisive answers to these sharp questions and more in our ultimate guide to knives.
Equipment:
Weber Genesis
Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
Thermoworks Smoke (2)
Thermoworks Thermapen (2)
Thermoworks IR (1)
Maverick IR (1)
Penzey's Spice rack with loads of spices
Hobbies:
Cooking, wine, guitar, golf, beach, board games, travel, herb gardening
Thanks for posting. Just to clarify, we are pulling the knife across the stone with our right hand to start, left to right, and the blade is on the left side. Correct?
Spinaker thanks for the heads up. I would like to point to the September-October "Cooks Illustrated" magazine where they tested numerous honing steels. A good honing steel can keep a good knife sharp for much longer between sharpening. But it has to be a good one.
As far as sharpening I have a Chef's Choice 120 electric to sharpen and hone my 20 plus kitchen knives. I have a 6 month schedule to sharpen all my knives +//-. Some get used more some get used less. I only use wood cutting boards.
Nice article. Given some in my family that don’t know the difference between a serrated versus a straight blade, I tend to use cheap knives and use a honing steel often to help keep them sharp.
The technique is very important when sharing something. I've seen too many people ruining good knives because they didn't know what they were doing. It's normal to don't know what to do and you should take them to a professional like https://www.silveredgesharpening.com/ in order to avoid any kind of damage. Or, you can start learning how to do it by picking up a cheap knife that you have, that you don't care much about. It's not that difficult, to be honest, you just need good technique. Make sure that you're going to post the results, because I'm really curious about this
Last edited by neredryn; September 18, 2021, 01:49 PM.
If you are for real, I apologize in advance, but we get a lot of spammers trying to sneak in by posting on old threads. So, if you are truly interested in what this site has to offer because you like to grill and/or BBQ, welcome and tell us what you are cooking on and what you like to cook.
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