Question......does the steel matter? I have Wusthoff cutlery that I really love, but I'm using my old Chicago cuttlery steel to steel them. Does the steel matter, or is a steel a steel?
Hi -
First, an FYI that Ken Onion's Shun series was recently discontinued. I just bought one at a closeout price on ChefKnivesToGo.com. What am I going to do when I need a new one?! Bummer.
Whether they are almonds, walnuts, peanuts or something else...
What is the best way of chopping them to get a consistent size? Knife skills or equipment?
The question was brought up during a segment of America’s Test Kitchen from 2012:
http://www.americastestkitchen.com/episodes/detail.php?docid=35166
They went over what they thought was the best manual nut chopper, but not how to best process nuts on a larger scale.
G'day SCS community. Can you help?
I have a Fischer steel which I have noticed is almost smooth, while my Shun steel is finally-grooved. Does this smooth/grooved characteristic equate to the fine/coarse characteristics of a stone? If so, is there some nomenclature that grades the different types? What are the conditions which would cause one to choose one type over another?
With stones, is there a preferred range or combination of grits for cooks knives?
Does anybody have experience using ceramic knives? I had never even thought about them, but I have to say to read about it, they seem to have a lot going for them:
Unlike a forged metal blade, which is soft and susceptible to chemical corrosion, the zirconium oxide blade resists this wear and holds its edge for months to years without sharpening. Stain and rust-resistant, the blade is impervious to the food acids, which discolor steel products. A non-stick ceramic surface makes for easy cleanup and a lightweight and perfect balance make it a pleasure to use.
I usually hear about food-grade mineral oil being used to maintain cutting boards.
I’ve also seen products containing food-grade flax seed oil as well as oil with wax... which has a creamy consistency.
Would one be better than the other? Would that depend on the type of board?:
- Type of wood?
- Bamboo?
- End grain?
- Frequency of use?
- Something else?
I would like to know what the most efficient way to clean leek is. Dirt is often in between the leaves and i find it quite tedious to clean. Thanks for the help.
I've heard that some stamped knives like the
Victorinox Fibrox are a really good knives
any suggestions?
Hello....I am enjoying all the videos and lessons. Yesterday I watch knife skills then went out and bought some vegetables...carrots and potatoes. What I have noticed is a slant in my julienne then my small cubes. I think it is the way I am holding the blade to cut the vegetables...any suggestions?
Maria
Many may think that the trick to following these lessons is easily is you're left handed. Just switch hands. Unfortunately it isn't that easy. Do you think you might be able to create a few basic skills videos so that left handed chefs would have a model to emulate? thanks so much!!!
LeAnne Oliver