I was always told to give a penny for the knifes to offset the bad luck. I've always given a penny with any knife and I still have all the digits -- it must work.
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Help with kitchen Knives...
- Thread starter CJ Tylers
- Start date
Cowboy, I have something that you can oil. And we can do it in the kitchen.
you don't need to oil your knives.
as other have said, wash and dry, store in your block. avoid a block that stores the blade vertically - if you store with the sharp edge down it will dull; storing sharp edge up is dangerous.
don't use a pull-through type sharpener, these gadgets destroy knives. learn to use a whet stone or honing steel, or take your good knives to be sharpened professionally. avoid a place where a dumb kid sharpens lawnmower blades all day then treats your nice knives with equal disdain, and instructions cannot be conveyed from front desk to shop floor between two illiterates. e.g. quality knife and saw on quebec st in vancouver.
i picked up an all-clad saucier and wish i hadn't. expensive. the handle is brutally uncomfortable. clean-up is difficult as mine retains a blue film that needs to be cleaned a second time with bar keepers friend. i like the cuisinox, get them from ming wo at a half-price or better sale. also anything from le creuset is a joy.
keep your good cookware out of the dishwasher!
as other have said, wash and dry, store in your block. avoid a block that stores the blade vertically - if you store with the sharp edge down it will dull; storing sharp edge up is dangerous.
don't use a pull-through type sharpener, these gadgets destroy knives. learn to use a whet stone or honing steel, or take your good knives to be sharpened professionally. avoid a place where a dumb kid sharpens lawnmower blades all day then treats your nice knives with equal disdain, and instructions cannot be conveyed from front desk to shop floor between two illiterates. e.g. quality knife and saw on quebec st in vancouver.
i picked up an all-clad saucier and wish i hadn't. expensive. the handle is brutally uncomfortable. clean-up is difficult as mine retains a blue film that needs to be cleaned a second time with bar keepers friend. i like the cuisinox, get them from ming wo at a half-price or better sale. also anything from le creuset is a joy.
keep your good cookware out of the dishwasher!
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I've heard about those Globals... didn't know they were a different bevel though. Cool!Shun's are a very good set of knives although you will pay a lot for the name.
Henckel's top brand is good too.
Personally, I prefer Japanese CROMOVA 18 steel on Global Knives. Never rust, hold an edge extremely well and are light and comfortable in the hand. If you go this route, you will need to buy a Global sharpener too because they are ground a a different bevel degree than any other manufacturer. Even blade sharpening services won't touch them. That is why I became proficient at knife sharpening them myself. Globals are expensive but if you take care of them they should last a life time.
Pots - I have both All Clad and Langostina, maybe Henckels too
I am not just a BBB and can cook too
LAVINA: It was an xmas gift, and I had already over spent on the person that gave it to me. I think I'm good on karma
food safe mineral oil doesn't go rancid. The only thing to look for is whether or not the manufacturer infused contaminants into it, such as citrus (which is used for butcher blocks).
I have a very nice kitchen...you're all welcome to come over anytime and cook me dinner in it! And damnit, now I'm hungry!
And damnit, now I'm hungry!Well, tonight I made a porchetta. Gorgeous! EASY! Once it was done I sliced it thin & trimmed off the crisp fat; diced it, and tossed it onto some spaghetti and red sauce. The other plate I made was diced porchetta chunks, some of the rendered fat/seasoned oil the roast had been dressed in, spaghetti & what little red sauce remained in the pan I'd heated it in! My Companion enjoyed a nice glass of Cabernet Sauvignon with his; I did not. I wished I'd had a pot of strong coffee, some dark semisweet chocolate and a cigarillo to end the meal with though!Bah! Here I was hoping to have some food porn! Lol jk! My pots are pathetic too
(Food pornie enough?)
Aren't you a brave cookie, now. Didn't you find it complicated? http://www.marksdailyapple.com/crispy-fatty-melt-in-your-mouth-porchetta/#axzz2ojt0bpXY
I'm not one to cook that much (I eat mostly raw) but, when I'm in the mood for porchetta, this is my go-to-spot (as discussed in previous threads, newcomer
): http://meatandbread.ca
Brave? No. Lazy? Absolutely! Fortunately President's Choice caters to people like me. An oven-ready porchetta with easy to follow directions for under $15. Sold! The only thing was, the top could have been SLIGHTLY crispier!
Shit lady, a whole porchetta for the price of one sandwich at Meat and Bread? You may just have me sold...hmmm, that would mean turning my oven on, which I haven't done since I moved into the west end...re-thinking...
You don't 'need' top of the line cookware/stove to cook a great meal. Just like photography, the talent is in the artist/chef/photographer. Learn to use your stove and know the heat ranges- every one is different.
Cookware - anything w/ a heavy bottom. Avoid the copper coloured stuff cuz they're a maintenance nightmare. No aluminum unless it's a big stock pot.
Knives - you need a big 10-12" cleaver or santouku, 10-12" chef's knife. 6" paring knife, 8-10" boning knife
cutting boards - natural wood or polyethlylene. Bamboo cutting boards ruin knives. I prefer poly cuz there's less porosity for bacteria/salmonella to settle
Cookware - anything w/ a heavy bottom. Avoid the copper coloured stuff cuz they're a maintenance nightmare. No aluminum unless it's a big stock pot.
Knives - you need a big 10-12" cleaver or santouku, 10-12" chef's knife. 6" paring knife, 8-10" boning knife
cutting boards - natural wood or polyethlylene. Bamboo cutting boards ruin knives. I prefer poly cuz there's less porosity for bacteria/salmonella to settle
LOL Well when you go from a $70K a year job with full benefits to NOTHING, and you still want to eat well on a baloney and government cheese income, you learn things like this! ;D Now that I'm no longer living paycheck to paycheck I still keep my spending WAY in check. I shop at the cheapest grocery store in town, I use coupons and discounts wherever I can, and I appreciate everything I have and I cherish anything I get. I love cooking for other people...it makes that inner 285 pound fat woman really happy to see OTHER people enjoying my deliciously prepared meals!
Au contraire, no I don't eat out often, I mostly eat at home. I just don't cook much because I eat mostly raw. But I have been known to eat the cooking of others!
You are one inspirational young lady...I'm sure glad you found this (crazy) community!
Young?? LOL Well...I guess since I essentially started my life over again at the age of 45, that makes me young, right?
It just took me a very long time to realise what I was born to do and how I ought to be doing it.
Santuko is my favourite knife out of the whole batch that I own. It's light, 8" long and very user friendly in the kitchen. Even for fine work, I will use it over a paring knife. Since they are ground with a rounded blade it is not recommended for chopping but more of rocking motion or slicing. I have a 10" clever / vegetable chopper for heavier work on vegetables or cutting through bones etc. In reality, the chef's knife, cleaver and satuko are my three go to knives.
I helped a very nice SP choose one on line yesterday. I hope she likes it.
Holy shit. Page four and y'all are still talking about knives, there must be some correlation between men, their knives and their cocks!!! Seriously!
