― Paul Eater (eater), Tuesday, 13 December 2005 19:37 (eighteen years ago) link
― Jaq (Jaq), Tuesday, 13 December 2005 20:48 (eighteen years ago) link
― Paul Eater (eater), Tuesday, 13 December 2005 21:36 (eighteen years ago) link
― Paul Eater (eater), Tuesday, 13 December 2005 21:49 (eighteen years ago) link
This might be a stupid question, but where would would I find a place like this?
― Lars and Jagger (Ex Leon), Tuesday, 13 December 2005 21:52 (eighteen years ago) link
I picture you in Michigan, but is that a true recollection or just a subconscious inference from your Michigany attitude?
― Paul Eater (eater), Tuesday, 13 December 2005 22:08 (eighteen years ago) link
― Lars and Jagger (Ex Leon), Wednesday, 14 December 2005 17:13 (eighteen years ago) link
― Matt (Matt), Thursday, 15 December 2005 11:10 (eighteen years ago) link
― martin andrew, Monday, 6 February 2006 16:43 (eighteen years ago) link
― Matt (Matt), Monday, 6 February 2006 16:52 (eighteen years ago) link
― Jaq (Jaq), Friday, 24 February 2006 23:14 (eighteen years ago) link
And what's the name of the place? They're all within a couple of blocks here -- I can go round and demand an apology for the mixup on your behalf.
― Paul Eater (eater), Saturday, 25 February 2006 00:16 (eighteen years ago) link
― pixel farmer (Rock Hardy), Saturday, 25 February 2006 00:39 (eighteen years ago) link
The place is Bakedeco.com, but that's okay - I'm happy now it's here.
Did you get to try out that knife sharpening thing? I'm still debating if I want to get that into it, or just continue to pay the pros.
― Jaq (Jaq), Saturday, 25 February 2006 01:12 (eighteen years ago) link
You have to think a bit about angles and bevels when you use it, and take into consideration the bevel your knife already has, and it definitely takes an hour's commitment on a dull knife, but the instructions are helpful. It seems like using it without making the initial effort to understand the why of what you're doing might be frustrating or unsatisfying, but if you do that, home sharpening does seem to give a lot of control beyond what taking a knife to a sharpening service offers.
― Paul Eater (eater), Sunday, 26 February 2006 05:05 (eighteen years ago) link
― Paul Eater (eater), Sunday, 26 February 2006 05:12 (eighteen years ago) link
I don't think I want to get that technical with the knives. But I would like to see the video of the guy slicing paper the thin way!
― Jaq (Jaq), Sunday, 26 February 2006 05:38 (eighteen years ago) link
― Paul Eater (eater), Wednesday, 4 October 2006 19:56 (seventeen years ago) link
― Jaq, Tuesday, 1 May 2007 23:54 (seventeen years ago) link
― eater, Wednesday, 2 May 2007 20:57 (seventeen years ago) link
I've decided to take the plunge and start sharpening my knives myself. I just ordered this system + special c-clamp - the reviews make it sound straightforward to use and that it gives a good edge.
― Jaq, Wednesday, 4 June 2008 16:45 (sixteen years ago) link
Today, my knives are SHARP!
― Jaq, Friday, 6 June 2008 20:33 (sixteen years ago) link
Nothing like a sharp knife. My steel and sharpener are perpetually at work so my home knives are in a terrible state. I am a poor show.
― Matt, Wednesday, 11 June 2008 20:15 (sixteen years ago) link
Just like the poor cobbler's kids never having any shoes :) Now that all mine are sharp, I'm starting to solicit them from family and friends, so I'm not tempted to just keep sharpening my own into nothing. Next you know, I'll have a stand set up down on the sidewalk, like my shoeshine guys.
― Jaq, Wednesday, 11 June 2008 21:04 (sixteen years ago) link
i need to learn how to sharpen. we've got a water sharpener and a crazy expensive, apparently difficult to use japanese sharpening system, neither of which i can use. i'm taking a knife skills class in a couple of weeks, and i hope this is covered!
― lauren, Thursday, 12 June 2008 14:38 (sixteen years ago) link
I'd be surprised if it wasn't. In fact I'd be bloody outraged.
― Matt, Thursday, 12 June 2008 20:50 (sixteen years ago) link
i assure you that i'll cause a scene if it's not!
― lauren, Friday, 13 June 2008 01:03 (sixteen years ago) link
http://www.altonbrown.com/shun/gfx_shun/bandaids_lg.gif
― Abbott of the Trapezoid Monks (Abbott), Thursday, 1 January 2009 23:33 (fifteen years ago) link
I'm coveting knives. I have one great knife and it's great. I love you so much, Only Good Knife I Own.
― Abbott of the Trapezoid Monks (Abbott), Thursday, 1 January 2009 23:34 (fifteen years ago) link
Happiness is not having what you want, it's wanting what you have.
― Plaxico (I know, right?), Thursday, 1 January 2009 23:39 (fifteen years ago) link
lauren how did the knife skills class go? i really need to learn how to sharpen, too.
― Tracer Hand, Friday, 2 January 2009 12:45 (fifteen years ago) link
I gave up trying to sharpen the old-school way--broke down and bought a chef's choice dealie. It's pretty awesome, but not as awesome as sharpening on a stone like a true knife badass.
― quincie, Friday, 2 January 2009 16:40 (fifteen years ago) link
My dad stood around in the kitchen sharpening knives bcz he loved his wetstone so much. It was his dad's, though, so he wouldn't let us touch it, ever.
― Abbott of the Trapezoid Monks (Abbott), Saturday, 10 January 2009 23:09 (fifteen years ago) link
http://home.woot.com/ has a really good deal on a knife dock today. I've been wanting one of these for awhile - a better way to corral the steak knives in the cutlery drawer as we don't have quite enough counter space for knife blocks.
― Jaq, Sunday, 4 March 2012 19:08 (twelve years ago) link
Magnetic knife holder on a spare bit of wall space was one of my best investments.
― Steamtable Willie (WmC), Sunday, 4 March 2012 19:45 (twelve years ago) link
If we are ever in a permanent space...
― Jaq, Sunday, 4 March 2012 20:04 (twelve years ago) link
I've been thinking - even if I did have the wall space, I don't think I'd stick a dozen steak knives up on a magnetic strip. Chef knife, slicing knife, cleaver - yes. Do you keep your paring knife on it?
― Jaq, Sunday, 4 March 2012 21:03 (twelve years ago) link
Yeah -- serrated bread knife, 3 chefs knives, 3 paring knives, no steak knives. I need a cleaver.
― Steamtable Willie (WmC), Sunday, 4 March 2012 21:25 (twelve years ago) link
Jaq, you can get those magnetic holders with magnets on BOTH sides, they're just hard to find!! I have the wall screw-in kind now but I did find a link from the manufacturer at one point and emailed them asking why I couldn't find the double magnet ones--which affix v solidly to the side of a fridge, for instance. I think iirc they emailed me back and offered to take my order and then I never did anything about it.
― drawn to them like a moth toward a spanakopita (Laurel), Sunday, 4 March 2012 21:38 (twelve years ago) link
I sort of love that the official description of this cleaver on Amazon includes "great for Halloween haunted houses".
― Jaq, Sunday, 4 March 2012 21:41 (twelve years ago) link
Laurel, that sounds like a good idea - in our current kitchen though, I do all the knife work at a freestanding central butcher block. If we ever move again, etc etc.
― Jaq, Sunday, 4 March 2012 21:45 (twelve years ago) link
https://www.youtube.com/watch?v=8FntD3KgIaY
― Hungry4Ass, Tuesday, 22 May 2012 13:50 (twelve years ago) link
http://home.woot.com/ has a great deal on an 8" cleaver right now, $25+$5 shipping
― Jaq, Tuesday, 22 May 2012 19:27 (twelve years ago) link
It's a woot-off though, so probably only there for 10 minutes.
knifebrag: i've only ever owned a single truly awesome knife in my life. a friend from school had a buddy that won the show forged and fired. this is the first kitchen knife he ever made and it was more or less to my specs. i got to watch him finish it, even after all the forging it was a pretty insane process that took a lot of skill and precision. think it's 7.5". the handle is made from Australian snakewood fwiw that has some beautiful detail. https://i.imgur.com/MribaRM.jpg
― lâche pas la patate (outdoor_miner), Friday, 13 July 2018 04:06 (six years ago) link
That looks beautiful. I really need a new knife. Going back to read this thread. I thought I wanted a Shun but I dunno now.
― Yerac, Friday, 13 July 2018 07:52 (six years ago) link
We bought knives from Kamata in Kappabashi last summer. It's the first time we've had excellent knives & it's been terrific.
― droit au butt (Euler), Friday, 13 July 2018 13:26 (six years ago) link
I am eyeing the sani-tuff cutting board talked about above. The price is giving me pause but I don't really ever buy cutting boards for the amount that I cook.
― Yerac, Saturday, 21 July 2018 20:40 (six years ago) link
I will rep hard for my Sabatier carbon steel chef knife, although I think it's less the brand and more the carbon steel. I bake a lot of whole chickens, and the Sabatier makes spatchcocking really easy.
― ヽ(´ー`)┌ (CompuPost), Sunday, 22 July 2018 12:30 (six years ago) link
I also have knives from Kamata, they hold a fiendish edge. I sliced the end off my thumb last time I sharpened mine on the stone rather than the steel. It healed ok, very clean cut.
― American Fear of Pranksterism (Ed), Sunday, 22 July 2018 15:05 (six years ago) link
I have a diamond coated steel from ikea for day to day and a global 1000 grit stone for more serious sharpening. I can get a fierce edge with these, I’ve taken my knives in for sharpeneing I once or twice along the way.
― American Fear of Pranksterism (Ed), Sunday, 25 November 2018 08:17 (five years ago) link
i like 'burrfection,' he's got a lot of enthusiasm and his sang froid about destroying extremely nice knives is...bracing
i use a wusthof 800/2000 and it's fine, but i'd really like some proper japanese waterstones and a sink bridge
― gbx, Tuesday, 27 November 2018 02:48 (five years ago) link
I was going to get something to hold the stone then realized that I could just use the sanituff board with towels and maybe a brick on top.
― Yerac, Tuesday, 27 November 2018 11:50 (five years ago) link
I am very into sharpening knives on the whetstone now. I think I have the touch.
― Yerac, Thursday, 21 February 2019 01:27 (five years ago) link
I did a knife sharpening class yesterday and it was somewhat revelatory. I didn’t think I was that bad at it but I got so much better at in a few hours.
Biggest revelation, which I feel dumb for not knowing about, is that your whetstone becomes less than flat very easily. We were to to bring our stones to the class we went over them with a flattener and the difference is remarkable.
I guess I should watch more sharpening stuff on YouTube or whatever.
― American Fear of Pranksterism (Ed), Saturday, 15 February 2020 22:43 (four years ago) link
oh yeah, did they make you do the sharpie grid on top to see how not flat it is? I haven't flattened mine yet. I have just been trying to be good about using the entire thing.
― Yerac, Saturday, 15 February 2020 23:48 (four years ago) link
my newest knife is an Enso Bunka.
― Yerac, Saturday, 15 February 2020 23:55 (four years ago) link
It was a 6B pencil but the effect is much the same.
Interesting how much work it took to sharpen my 15+ year old global vs my kamata (basic stainless one). Both professionally done not so long ago but the softer global took a lot more work than the harder kamata.
I suspect I’m going to get very nerdy about this. Sharpening knives is very relaxing.
Only available till the end of today (Sunday) but this documentary about master knife sharpener, Katsunobu Sakashita is fantastic. Some next level techniques on display here and his arch shaped stone is really interesting.
https://www3.nhk.or.jp/nhkworld/en/ondemand/video/4003127/
― American Fear of Pranksterism (Ed), Sunday, 16 February 2020 01:52 (four years ago) link
oh yeah pencil not sharpie. I don't know if I find sharpening relaxing yet. The time does fly by though and I am shocked that I spend an hour on a couple of knives. I am thinking of getting a splash and go whetstone because having to soak is something that I sometimes don't want to prepare just for 1 or 2 knives. I have only been honing on cardboard and want to try something else.
― Yerac, Sunday, 16 February 2020 02:14 (four years ago) link
oh wow his fingers!
― Yerac, Sunday, 16 February 2020 02:50 (four years ago) link
ugh stropping on cardboard I mean, not honing.
― Yerac, Sunday, 16 February 2020 03:10 (four years ago) link
It’s kangaroo leather down here or nothing.
― American Fear of Pranksterism (Ed), Sunday, 16 February 2020 08:27 (four years ago) link
But yes, his fingers! I am astounded he can still hold chopsticks or do anything that isn’t sharpen knives
― American Fear of Pranksterism (Ed), Sunday, 16 February 2020 08:28 (four years ago) link
You both will enjoy this: https://youtu.be/_jb1jNDQ-Bw
― Good taste, bit Victorian but who isn't? (jed_), Sunday, 16 February 2020 12:21 (four years ago) link
Oh wait that’s the kimono episode even though it’s titled as the Sumurai sword episode. Very weird.
― Good taste, bit Victorian but who isn't? (jed_), Sunday, 16 February 2020 12:23 (four years ago) link
all i can find to view are these clips:
https://www.bbc.co.uk/programmes/p055p54d
although i did obtain a torrent of the episode.
― Good taste, bit Victorian but who isn't? (jed_), Sunday, 16 February 2020 22:32 (four years ago) link