Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Equipment => Topic started by: madmatt on November 09, 2012, 09:29 PM
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Well, I'm pretty pleased with it anyhow!,
Today I dragged the other 'arf to Olympia bbc good food show , with the intention of getting a belated birthday pres she owes me and a knife from 'Kin Knives'
Well, no coffee machine as surprisingly there were none on show, but the knives were there, and to top it all the limited 'Gordon Ramsay' knife was on offer from ?145 to ?100!!
Happy days!
Tis the sharpest knife ive ever handled(and the most expensive by about ?90 I've ever bought)
It had better last a lifetime!
Gotta mind the ol pinkies now!
Also got a few tubs of naga chili pickles, naga olives and tamarind pickle.
I also allowed her to buy some cheese, as long as it had chilli in it!!
Curry on chaps!!
MM
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I'm a sucker for a good bit of folded steel, so thought I'd check this out.
http://www.kinknives.com/gordon-ramsay-limited-edition-knife/gordon-ramsay-limited-edition-kin-knife-170mm-87.aspx (http://www.kinknives.com/gordon-ramsay-limited-edition-knife/gordon-ramsay-limited-edition-kin-knife-170mm-87.aspx)
What a beautiful looking blade!
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Very very nice bit of kit (green with envy >:( ) Best keep them pinkies well out of the way :o
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No wonder the Japanese economy is booming when they can sell knives at those prices ! My last knife purchase was a set of five in a wooden sheath for
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I have to admit I am a sucker for a bit of Steel as well. Although not paying those kind of prices, the collection is coming along nicely :)
(http://www.curry-recipes.co.uk/imagehost/pics/87629bc8301bd112756f2df5b367e4ef.jpg) (http://www.curry-recipes.co.uk/imagehost/#87629bc8301bd112756f2df5b367e4ef.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/0f26226edb8a7e503076639dd0da1e1f.jpg) (http://www.curry-recipes.co.uk/imagehost/#0f26226edb8a7e503076639dd0da1e1f.jpg)
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And of course you carry those with you driving to and from Royal Holloway ! "Mr Plod, a word in your shell-like, please" :)
But a more serious question : does the bag have kevlar reinforcement so that the blades can't accidentally come through in the event of an accident ?
** Phil.
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I very much doubt it Phil, and they are secured in the boot of my car not in the passenger compartment :)
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That's a nice bit of Damascus on show, nice one.
A very fine collection indeed Bob, i'm envious.
I can't afford expensive blades but my trusty kitchen devil does me very well indeed for my simple needs. The problem i've always struggled with is how to sharpen them properly.
I bought Gerber Paraframe for field prep'ing rabbits and sharpen that with pro stone set I bought that accurately provides a choice of angles etc. It works extremely well on the short 3" blade and gives it an incredibly good edge, but its no good for sharpening longer knives.
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That Ramsey knife looks like its been in a few samurai warrior battles :D
And sadly reminds me of a knife i once bought for me old man. >:(
I moved back home for a few months in my 20's in between flats.
Two things that me old man loved and was going to miss when i moved back out was my large Swibo chefs knife and my mandolin.
So i decided to buy him a good knife from a chef shop in Wimbledon. (this was before there was a cookshop in every small town)
About a year or so later i was cooking something at his house and asked where the knife was. :o
He'd been hacking the bamboo hedges down with it. ::) Completely ****ed!!
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That's a nice bit of Damascus on show, nice one.
A very fine collection indeed Bob, i'm envious.
I can't afford expensive blades but my trusty kitchen devil does me very well indeed for my simple needs. The problem i've always struggled with is how to sharpen them properly.
I bought Gerber Paraframe for field prep'ing rabbits and sharpen that with pro stone set I bought that accurately provides a choice of angles etc. It works extremely well on the short 3" blade and gives it an incredibly good edge, but its no good for sharpening longer knives.
Ha Ha... I have a splendid Kitchen Devil back from 1979, which is still as sharp as the day I bought it and use it regularly in the kitchen at home, wonderful knives :)
I've found the best way to sharpen a knife with the old stick type sharpener and make sure it is quite new and not worn, is to run the blunt blade of a knife, across it in a downward motion about about 40-45 degrees a few times.
The first few times it will just slide, then around the fourth or fifth time you will feel it, "bite" against the grain, then you know it has taken effect. Do this a couple of times with both sides of the blade.
Then adjust the angle to about 20 degrees to, "hone" the edge to razor sharp :)
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About a year or so later i was cooking something at his house and asked where the knife was. :o
He'd been hacking the bamboo hedges down with it. ::) Completely ****ed!!
Reminds me of a friend (a trade effluent inspector, in fact) who hacked down a silver birch that was preventing us from running an amateur radio aerial using a ceremonial Samurai katana that was hanging on the wall of an adjacent building that was nothing to do with us at all ...
I've found the best way to sharpen a knife with the old stick type sharpener and make sure it is quite new and not worn, is to run the blunt blade of a knife, across it in a downward motion about about 40-45 degrees a few times.
The first few times it will just slide, then around the fourth or fifth time you will feel it, "bite" against the grain, then you know it has taken effect. Do this a couple of times with both sides of the blade.
Then adjust the angle to about 20 degrees to, "hone" the edge to razor sharp :)
This is interesting, because (a) I have never managed to really understand how to use a steel properly, and (b) from your description I cannot see how the 20-degree angle will take. If you think of what it will look like after your first 45o grind, it will be something like this : >
Now, when you try to grind at 20o, the only part that will make contact with the steel is the part furthest from the cutting edge (the left, in the picture above). What I would have thought would be needed is an initial grind at 20o, followed by a couple of strokes at 45o to give a double-angle profile as in (for example) a chisel blade. The (alleged) benefit of a secondary 45o grind is that it removes the too-delicate edge of the blade, leaving a more robust cutting edge. This is certainly how I use my twin-wheel grinder : vertical knife blade to get thin, narrow edge, then make it more robust by leaning the knife against each edge of the support in turn.
** Phil.
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I've been shown totally the opposite Phil and my knives are like razors...
Each to their own I guess..
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I've been shown totally the opposite Phil and my knives are like razors... Each to their own I guess..
But you may well be right : I just want to understand how it can work ! If you hone at 45o and then at 20o, how can the steel touch the cutting edge ? The knife is now flatter against the steel, so the steel touches the 45o/180o mitre -- well, that's how it would appear to me ...
(Later) -- Hmmm, maybe I /can/ see how it could work : if you hone the 45o/180o mitre sufficiently deep, you can end up with the same chisel profile as you achieve doing it in the reverse order. The real difference is that with your method, the final 45o edge is applied first, and in my method last -- I wonder whether that makes any difference ?
** Phil.
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I have to admit I am a sucker for a bit of Steel as well. Although not paying those kind of prices, the collection is coming along nicely :)
(http://www.curry-recipes.co.uk/imagehost/pics/87629bc8301bd112756f2df5b367e4ef.jpg) (http://www.curry-recipes.co.uk/imagehost/#87629bc8301bd112756f2df5b367e4ef.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/0f26226edb8a7e503076639dd0da1e1f.jpg) (http://www.curry-recipes.co.uk/imagehost/#0f26226edb8a7e503076639dd0da1e1f.jpg)
I admit it is a bit much for one knife, but the way I did to the better half is cooking curries is my relaxation time at weekends, I have bought a fair few knives over the years, and although quite pleased (last ones were 'b' grade henckles from tk maxx) I've always thought they could be sharper. I also find other than a bread knife and on rare occasions a paring knife, I always grab the same chefs knife, so this one fitted the bill. It will last my lifetime(bloody well better 'ad) and when it needs sharpening I send it to them free of charge to get it done.
As my mum always used to say 'never buy cheap tools!!'
Matt
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. . . and when it needs sharpening I send it to them free of charge to get it done.
/Now/ I see the appeal ! I do like that, because neither steel nor stone can ever replace a factory-ground edge, IMHO (although the Gurkhas somehow seem to manage ...).
As my mum always used to say 'never buy cheap tools!!'
I'm with your mum there.
** Phil.
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Yeah, I think it was the lifetime sharpening that sold it for me. I've bought diamond Fischer steels in the past and ruined knives, whetstones, that are much better, but still not perfect and the minosharp 3 whetstone wheels that are brilliant(I've posted about them on here before) but as u say u can't beat factory sharp.
They also told me they keep their edge very well and will only need sharpening once or twice a year. Weather this is sales bull is yet to be seen though.
Matt
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Ooh, also forgot to mention I have my first attempt at homebrew wine fermenting away! 30 bottles worth of Merlot!
Be ready for Xmas.
Bring on the curry puffs!!(see my old old post for the best homemade Xmas snacks)
Matt
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Ooh, also forgot to mention I have my first attempt at homebrew wine fermenting away! 30 bottles worth of Merlot!
Be ready for Xmas.
Bring on the curry puffs!!(see my old old post for the best homemade Xmas snacks)
Matt
Hope the wine turns out good. Such perfect timing too Matt.
And the currypuffs are definitely on the radar for Xmas :P
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Yeah, I think it was the lifetime sharpening that sold it for me. I've bought diamond Fischer steels in the past and ruined knives, whetstones, that are much better, but still not perfect and the minosharp 3 whetstone wheels that are brilliant(I've posted about them on here before) but as u say u can't beat factory sharp.
They also told me they keep their edge very well and will only need sharpening once or twice a year. Weather this is sales bull is yet to be seen though.
Matt
It could've been a slight play on words for the pitch because technically a steel doesn't sharpen a knife. It straightens the edge. ;)
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i use one of theses to put the edge on the knife, then a diamond coated steel just to re- fresh when needed.
these are sold on ebay about a fiver, when you drag your knife across the V do it very lite it puts a razor sharp edge on.
i have Global knife sharpener (35 quid) not been used for 2 year ::)
http://www.ebay.co.uk/itm/Worlds-Best-Selling-Global-Knife-Sharpener-Brand-New-2-Blade-/181008552931?pt=UK_Kitchen_Accessories&hash=item2a24f353e3 (http://www.ebay.co.uk/itm/Worlds-Best-Selling-Global-Knife-Sharpener-Brand-New-2-Blade-/181008552931?pt=UK_Kitchen_Accessories&hash=item2a24f353e3)
(http://adipol.pl/img/products/zoom/796_976.jpg)
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Ooh, also forgot to mention I have my first attempt at homebrew wine fermenting away! 30 bottles worth of Merlot!
Be ready for Xmas.
Bring on the curry puffs!!(see my old old post for the best homemade Xmas snacks)
Matt
What a coincidence here... Today, I went to visit my 79 year old mum (bless her) as I do every Sunday, and she threw an old School book of mine at me from my 3rd year in secondary school. Aptly named, "Biology", class 31(B), on the cover and at the bottom, "QPR", my team at the time... ::) lol
When I opened the book, there was not a single sheet with anything I had written from my Biology lesson's from all those years ago, (we're talking 1973 here...)
But!! In it's place are about half a dozen sheets, with hand written home made wine recipes, that my mum and her mum used to make all those years ago :)
Carrot Wine, Parsnip Wine, Orange Wine, Apple Wine, Pear Wine, Tea Wine and even Rice Wine...
I distinctly remember the Parsnip wine. When I was about 9 or 10, at some point my grandmother was round and we were all sitting in the Kitchen drinking this stuff, (well not me, I was allowed the odd sip), and I remember saying something to my grandmother, (can't remember what it was at the time now), but she started to giggle, then laugh her head off, at which point her false teeth dropped out of her mouth onto my head, which scared the living Shit out of me and I ran for cover under the kitchen table.... (I've been on therapy ever since!! lol)...
I thought these recipes had been lost forever, but to actually see them now is a fantastic bit of nostalgia for me. I will have to ferment these again at some stage and see if they are still as good today as from my memories they were all those years ago :)
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at which point her false teeth dropped out of her mouth onto my head, which scared the living Shit out of me and I ran for cover under the kitchen table.... (I've been on therapy ever since!! lol)...
Hilarious!!
Give it a go mate and let us know the results. I gotta say my fermenting wine doesn't smell the best at this point.
All normal though according to wine makers forums.
I swear forums are what the tinternet was made for .
MM
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at which point her false teeth dropped out of her mouth onto my head, which scared the living Shit out of me and I ran for cover under the kitchen table.... (I've been on therapy ever since!! lol)...
Hilarious!!
Give it a go mate and let us know the results. I gotta say my fermenting wine doesn't smell the best at this point.
All normal though according to wine makers forums.
I swear forums are what the tinternet was made for .
MM
I used to make beer and wine quite a few years ago in my twenties, which were ok, but the best was an Elderberry wine I made, which I thought had stopped fermenting, so did the usual, and strained it, bottled it if I can remember rightly in those days add a little Potassium Sorbate (I think it was that, if spelled correctly it was a preserver, but cannot be sure).
Then layed the bottles down in a glass fronted cabinet to mature. One Sunday afternoon, we heard this loud bang and thought, "WTF" was that? Ran into the dining room and one of the bottles had projectile'd the cork across the dining room having opened the glass door with the force, (luckily it didn't break) and wine all over the dining room floor.
We ended up with a natural sparkling red Elderberry wine which was wonderful and had 2 cases of the stuff. Obviously, it had not finished fermenting and had started a second fermentation in the bottle which gave it the gas.. ;D
Bloody marvelous!! :)
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Yeah, I'm learning a lot about it(through forums) and de-gassing is very important , if u don't degass enough then exploding corks is the result. Seems with time wine and beer making is much more successful at home now than the old days. Think kit quality has vastly improved, and nowadays it's much more hit that miss for good redults(fingers crossed anyhow)
Shall report my findings first hand. Bottling in about 10 days time.
Matt
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Yeah, I'm learning a lot about it(through forums) and de-gassing is very important , if u don't degass enough then exploding corks is the result. Seems with time wine and beer making is much more successful at home now than the old days. Think kit quality has vastly improved, and nowadays it's much more hit that miss for good redults(fingers crossed anyhow)
Shall report my findings first hand. Bottling in about 10 days time.
Matt
Looking forward to the results :)
Do you want my postcode, so I can assist with the sampling? ;) lol
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Lol, I see u are in Berkshire , anywhere near wokIngham? If so I'll drop a bottle in when I'm visiting my sister there!
Matt
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In exchange for a sample tub of your best curry! ;)
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In exchange for a sample tub of your best curry! ;)
It's a deal, I'm right next door in Bracknell!! :)
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i use one of theses to put the edge on the knife, then a diamond coated steel just to re- fresh when needed.
these are sold on ebay about a fiver, when you drag your knife across the V do it very lite it puts a razor sharp edge on.
i have Global knife sharpener (35 quid) not been used for 2 year ::)
http://www.ebay.co.uk/itm/Worlds-Best-Selling-Global-Knife-Sharpener-Brand-New-2-Blade-/181008552931?pt=UK_Kitchen_Accessories&hash=item2a24f353e3 (http://www.ebay.co.uk/itm/Worlds-Best-Selling-Global-Knife-Sharpener-Brand-New-2-Blade-/181008552931?pt=UK_Kitchen_Accessories&hash=item2a24f353e3)
(http://adipol.pl/img/products/zoom/796_976.jpg)
Thanks for the tip Chris, bought one from that eBay link and it arrived today. I've been able to put a new edge on my chef's knives today and it's probably the easiest sharpener I've ever used. My main knife which I use all the time for things like cutting onions for curries was starting to get a bit dull lately, so you might've saved me from having a slipped knife accident. My fingers thank you ;)
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OK, I'll buy one !
** Phil.
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My main knife which I use all the time for things like cutting onions for curries was starting to get a bit dull lately, so you might've saved me from having a slipped knife accident. My fingers thank you ;)
Mmm, i looked at a Zaal vid the other day Chris, and watching the garlic being chopped really made me cringe ::) ;D
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It was all for the camera... I'm like Gordon Ramsay in real life
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It was all for the camera... I'm like Gordon Ramsay in real life
??? ???::) ::) ;D ;D ;D
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i use one of theses to put the edge on the knife, then a diamond coated steel just to re- fresh when needed.
these are sold on ebay about a fiver, when you drag your knife across the V do it very lite it puts a razor sharp edge on.
i have Global knife sharpener (35 quid) not been used for 2 year ::)
http://www.ebay.co.uk/itm/Worlds-Best-Selling-Global-Knife-Sharpener-Brand-New-2-Blade-/181008552931?pt=UK_Kitchen_Accessories&hash=item2a24f353e3 (http://www.ebay.co.uk/itm/Worlds-Best-Selling-Global-Knife-Sharpener-Brand-New-2-Blade-/181008552931?pt=UK_Kitchen_Accessories&hash=item2a24f353e3)
(http://adipol.pl/img/products/zoom/796_976.jpg)
Thanks for the tip Chris, bought one from that eBay link and it arrived today. I've been able to put a new edge on my chef's knives today and it's probably the easiest sharpener I've ever used. My main knife which I use all the time for things like cutting onions for curries was starting to get a bit dull lately, so you might've saved me from having a slipped knife accident. My fingers thank you ;)
and for so little moneys ;D
if anyone buys one DO NOT PRESS HARD ON THE KNIFE LIGHTLY WINS :)
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i use one of theses to put the edge on the knife, then a diamond coated steel just to re- fresh when needed.
these are sold on ebay about a fiver, when you drag your knife across the V do it very lite it puts a razor sharp edge on.
i have Global knife sharpener (35 quid) not been used for 2 year ::)
http://www.ebay.co.uk/itm/Worlds-Best-Selling-Global-Knife-Sharpener-Brand-New-2-Blade-/181008552931?pt=UK_Kitchen_Accessories&hash=item2a24f353e3 (http://www.ebay.co.uk/itm/Worlds-Best-Selling-Global-Knife-Sharpener-Brand-New-2-Blade-/181008552931?pt=UK_Kitchen_Accessories&hash=item2a24f353e3)
(http://adipol.pl/img/products/zoom/796_976.jpg)
Thanks for the tip Chris, bought one from that eBay link and it arrived today. I've been able to put a new edge on my chef's knives today and it's probably the easiest sharpener I've ever used. My main knife which I use all the time for things like cutting onions for curries was starting to get a bit dull lately, so you might've saved me from having a slipped knife accident. My fingers thank you ;)
and for so little moneys ;D
if anyone buys one DO NOT PRESS HARD ON THE KNIFE LIGHTLY WINS :)
For 6.69 delivered I will try it out on some cheap knives and / or the garden shears. I don't think I will be putting my best Wustoff or Kai Shun through it though ;D
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I have one now and routinely run my knives though it gently before and after use; no signs of a razor edge, as I had hoped, but probably does the job. I will know more the next time I have occasion to cut into a tomato. Fairly certain it won't work for garden shears, 'though : they need one flat and one angled edge, whereas this device is intended to give two angled edges.
* Phil.
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hi Phil
not wanting to tell you what is what, if say your knife edge angle is 45 deg and this sharpener is set at 30 deg, your cutting edge will not be touched. you will need to run the knife though it till it gets to the set angle on the sharpener.
like this\V/
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Be warned though Phil, this style of tungsten carbide sharpener, eats through blades. You can literally see the metal peel of the blade as you pull it through.
A friend of mine bought one (not this one) for his Gerber Paraframe. I bought the same knife a year later which is when we started talking about sharpening. He gave me the same warning and to demonstrate this, he showed me his knife to compare with mine. I couldn't believe the difference, almost half the blade had been removed, it looked more like a filleting knife!
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you are spot on Axe, that's why in my post i put "i use one of theses to put the edge on the knife, then a diamond coated steel just to re- fresh when needed."
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Used properly a decent knife should not need sharpening very often at all - just honing as already described.
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I never use a 'V' sharpener for the very reasons stated, They mess up your blades, And if you pay a lot of money for a good knife why ruin it with one of these things.
I use a steel exclusively.
Les
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I never use a 'V' sharpener for the very reasons stated, They mess up your blades, And if you pay a lot of money for a good knife why ruin it with one of these things.
I use a steel exclusively.
Les
Yes but a steel will not sharpen. 8)
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I never use a 'V' sharpener for the very reasons stated, They mess up your blades, And if you pay a lot of money for a good knife why ruin it with one of these things.
I use a steel exclusively.
Les
Yes but a steel will not sharpen. 8)
Sharpens (puts a sharp edge) on mine OK, never had a problem at all. (about 35 years now)
Les
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hahaha probs cos you don't abuse it like some do.
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hahaha probs cos you don't abuse it like some do.
Not so my friend, I use them to chop through bones as well, (when I can't find my Chinese cleaver ;) Which I would class as the best tool ever when it comes to slicing and dicing ;D)
Les
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hahaha probs cos you don't abuse it like some do.
Not so my friend, I use them to chop through bones as well, (when I can't find my Chinese cleaver ;) Which I would class as the best tool ever when it comes to slicing and dicing ;D)
Les
Some 'steels' do actually sharpen as they are made of different gear and they remove microscopic bits of metal from the blade. Still, more important things to discuss than sharpening knives ;) like chasing the 'taste'. 8)
Chinese cleaver? One of the few that I have never owned or used.
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Still, more important things to discuss than sharpening knives ;) like chasing the 'taste'. 8)
Onwards and Upwards good buddy :)
Les
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Last summer whist camping in France I used a ceramic knife which had came from Aldi or Lidl and it was fantastic apart from when I made a beef bourguignon. For some reason the tip snapped of but I don't know where it went :-\ :-\ .
Nobody complained the next day. ::)
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For some reason the tip snapped off but I don't know where it went :-\ :-\ . Nobody complained the next day. ::)
They probably had acquired immunity from all the fragments of escargot shell they had ingested :)
** Phil.
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For some reason the tip snapped off but I don't know where it went :-\ :-\ . Nobody complained the next day. ::)
They probably had acquired immunity from all the fragments of escargot shell they had ingested :)
** Phil.
I was just hoping they thought it was slither of garlic. Knife was really good though
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Ok, reading some of the comments about sharpening knives i was almost brought to tears! Lets back track a bit though and ask- Why would you want an expensive knife when you can buy a set for ?20?
The answer is simple- a knife made of cheap steel wont have the edge retention of a knife made of better steel. A Damascus steel knife will have a solid core so hard it would be to brittle and unusable on its own- the pretty patterns are where its clad with a softer steel to stop it shattering. These knifes are wonderful to use at home, but they are designed primarily for professional use. Some of my colleagues would have to steel their knives before each use- that was not the case with mine- i could pick it up and it was almost always sharp enough for use
Running a knife along a steel is supposed to HONE the blade- i.e straiten the edge.
Picture this- on a sharp knife, after use, a very fine blade will start to bend over. You can feel this, if you hold the knife, with the blade pointing towards your body and the spine pointing away, then place the blade on your finger nail and move it back- over across your nail. You should feel that one side will scratch your nail.
To hone a knife correctly, you need to use a steel and run the knife along it at a 20 degree angle (18 for your Japanese blade as these are sharpened to a more acute angle).
Any steeper angle will take the fine edge off the blade and create whats known as a double-beveled edge- an edge on an edge so to speak. There are reasons why people would create a double beveled edge (I have such a knife that was almost useless, which i have worked extensively on to make usable), but using a steel to do this is highly inaccurate, will leave an un-uniform edge, and will damage the blade.
Don't buy expensive knives you cant maintain- you need to know how to use a whet stone or know somebody who does. If you need to learn, get a cheep stone and knife to practice. I'me sure there are people on here who think they know what a sharp knife is, but the truth is until you have handled a knife where the blade has been sharpened to such a degree there is a mirror finish on the cutting edge- quite simply you haven't.
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Hi
Randomxchef, could you for the benefit of others please name the brands you are discussing.
Regards
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Sharpening Direction
There is somewhat of a debate on what is the most appropriate direction to move the knife in relation to the stone. Is it best to move the knife so that the edge of the blade goes toward the stone, as though cutting the stone, or is it best to move the knife so that the spine leads, drawing the edge away from the stone?
taken from here: http://sharpeningtechniques.blogspot.co.uk/2010/08/sharpening-direction.html (http://sharpeningtechniques.blogspot.co.uk/2010/08/sharpening-direction.html)
I thought this was quite a good tip with the binder clip for those that cant hold the correct angle. Although I wouldn't advise using it on your best stones. ;)
A cheap Blackspur or Rolson stone would be worth the risk.
www.youtube.com/watch?v=_j3W4R133mk (http://www.youtube.com/watch?v=_j3W4R133mk)
Cheers, Frank. :)
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I've been looking at these http://www.millyskitchenstore.co.uk/KaiShunPremierTimMlzerKnives-Category-3162.html (http://www.millyskitchenstore.co.uk/KaiShunPremierTimMlzerKnives-Category-3162.html) for a real treat to myself. But would send them away to get sharpened properly.
The Santoku and Nakiri are the only two I'll get as they are so expensive.
Watch Mino Tsuchida about sharpening his knives
http://www.youtube.com/watch?v=SIw5ChGOADE (http://www.youtube.com/watch?v=SIw5ChGOADE)
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Nice vid t-c, I enjoyed that.
I was going to say earlier that i've never noticed a difference in the direction, and the Japanese method you posted couldn't be simpler.
and speaking of cheap tools..
A cheap Blackspur or Rolson stone would be worth the risk.
just found this on Ebay, http://www.ebay.co.uk/itm/HOUSEHOLD-KITCHEN-KNIFE-SHARPENER-3-CERAMIC-DISCS-/130904074980?pt=UK_Kitchen_Accessories&hash=item1e7a7daae4 (http://www.ebay.co.uk/itm/HOUSEHOLD-KITCHEN-KNIFE-SHARPENER-3-CERAMIC-DISCS-/130904074980?pt=UK_Kitchen_Accessories&hash=item1e7a7daae4)
even cheaper from the sellers own website: http://www.kozy-homes.co.uk/products/19479-00,household-kitchen-knife-sharpener-3-ceramic-discs (http://www.kozy-homes.co.uk/products/19479-00,household-kitchen-knife-sharpener-3-ceramic-discs)
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All very well - But back to reality :)
The most popular used knife in a Bengali BIR kitchen is --wait for it
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Chewy,
what is the brand or reference name for this knife?
If I hadn't read your comment, I would immediately thought "this won't chop onions very well due to the uneven blade", it sort reminds me of a small sized bread knife.
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Chewy,
what is the brand or reference name for this knife?
If I hadn't read your comment, I would immediately thought "this won't chop onions very well due to the uneven blade", it sort reminds me of a small sized bread knife.
That would be the one on the handle - Messermeister ;D. And although I cant find them over here, they are here
Pro-Touch 5.25 Inch Vegetable Knife (http://www.messermeister.com/Pro-Touch-5.25-Inch-Vegetable-Knife/)
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The lads at my local TA also use a small serrated knife for most chopping tasks in the main kitchen area. Not sure if theirs has a brand name. I ended up buying one of these which looks very similar. Think it was about 7 quid.
http://kitchendevils.net/control/ (http://kitchendevils.net/control/)
Code 603002
I am actually getting the hang of cutting up an onion properly using this.
Rob :)
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The lads at my local TA also use a small serrated knife for most chopping tasks in the main kitchen area. Not sure if theirs has a brand name. I ended up buying one of these which looks very similar. Think it was about 7 quid.
http://kitchendevils.net/control/ (http://kitchendevils.net/control/)
Code 603002
I am actually getting the hang of cutting up an onion properly using this.
Rob :)
My missus had a Kitchen Devils serrated 6" knife from the early 80's and we used it for most chopping. It was great. We replaced it when the handle got melted and we both though the newer one was'st as good. It seemed to 'stick' more than the older one.
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Hi Gongalo
Catering supplies again for these knives, I have a Genware, a Shogon and a new Zinel, which
needs running in as its "Too Sharp" and sticks to the chopping board.
I think they could be classed as a Tomato/Veg knife.
The Bengali Chefs/Cooks chop onions in different way to sane people.
They have the chopping board on the edge of the bench, have a big container at their feet.
Use these knives in a vertical, downward stroke, very - very fast, then just wipe the chopped onion
off the board into the container.
It is impressive to watch a skilled Chef doing this without even looking most of the time.
I'll grab a quick video clip sometime to add to this thread.
cheers Chewy
p.s. Wouldn't recommend any of the Zaal five attempting this method. ;D ;D ;D
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Never been a fan of serrated knives even when it comes to slicing crusty bread. If your knife is sharp enough, it'll cut through anything with ease!
I'd rather have straight edged knives made from quality steel which i can sharpen easily than one that is either for the bin or for getting out the chainsaw files. ;)
For anyone else, here's a list of serrated knives for general purpose put through their paces:
http://www.cooksillustrated.com/equipment/overview.asp?docid=12388 (http://www.cooksillustrated.com/equipment/overview.asp?docid=12388)
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i use one of theses to put the edge on the knife, then a diamond coated steel just to re- fresh when needed.
these are sold on ebay about a fiver, when you drag your knife across the V do it very lite it puts a razor sharp edge on.
i have Global knife sharpener (35 quid) not been used for 2 year ::)
http://www.ebay.co.uk/itm/Worlds-Best-Selling-Global-Knife-Sharpener-Brand-New-2-Blade-/181008552931?pt=UK_Kitchen_Accessories&hash=item2a24f353e3 (http://www.ebay.co.uk/itm/Worlds-Best-Selling-Global-Knife-Sharpener-Brand-New-2-Blade-/181008552931?pt=UK_Kitchen_Accessories&hash=item2a24f353e3)
Beware, as I've just bought one from the above eBay seller and it's a fake. See: http://www.curry-recipes.co.uk/curry/index.php/topic,11970.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,11970.0.html)
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Sh1t : that is who I bought mine from --
Seller: bigbagprosto ( 129 )
Seller information: Creative Kitchen
szymon slebioda
29 equity chambers
bradford, West Yorkshire bd1 3nn UK
** Phil.
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Sh1t : that is who I bought mine from --
Seller: bigbagprosto ( 129 )
Seller information: Creative Kitchen
szymon slebioda
29 equity chambers
bradford, West Yorkshire bd1 3nn UK
** Phil.
Bottom line is that ALL the cheapo 'AnySharp' knife sharpeners on eBay are fake, Phil. (I ended up getting my fake one from another of the many sellers: http://www.ebay.co.uk/itm/130900763276?ssPageName=STRK:MEWNX:IT&_trksid=p3984.m1439.l2649 (http://www.ebay.co.uk/itm/130900763276?ssPageName=STRK:MEWNX:IT&_trksid=p3984.m1439.l2649))
I guess alarm bells should have rung after I saw that the cheapest price on Amazon is around
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I guess alarm bells should have rung after I saw that the cheapest price on Amazon is around
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Oh G@d, I've just bought a new laser printer; how on earth can I now justify a new knife sharpener to SWMBO ?!
** Phil.
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Oh G@d, I've just bought a new laser printer; how on earth can I now justify a new knife sharpener to SWMBO ?!
** Phil.
What a coincidence, so have I and its mint. Will check the sharpener I bought for work when i get back but even if its fake can it be worse that the real one. If someone with a real one can comment if it doesn't leave metal filings on a hard sharpen I'll hang my head in shame at being conned.
Mind i nearly took the end of my finger off the other day slicing onions after the El-Cheapo knives (the ones where the handles match the colour of the chopping boards) at work after it had been sharpened and a previous butcher commenting on the fact that it had been the only work location he had been to with sharp knives.
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Wonder how madmatt is getting on with his expensive knife and whether in the long term it's been worth it? Cheaper knives for me, although I must admit I have to sharpen them often as the edge doesn't seem to stay.
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I'll grab a quick video clip sometime to add to this thread.
cheers Chewy
p.s. Wouldn't recommend any of the Zaal five attempting this method. ;D ;D ;D
That would be a good video to post Chewy, I've seen it first hand and it's mesmerising to watch, Bertie Basset posted a similar clip in which they were messing about for the camera.
https://m.youtube.com/watch?v=EKwwXmlpSM0
Ok, I just noticed the date of the above post and thread. Apologies ;)
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Mind you he does some off-key boatrace while he does it eh!!!
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Mind you he does some off-key boatrace while he does it eh!!!
It would be easy to forget he was cutting an onion...
Sharp knife though! :)