LazBro
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Post by LazBro on Nov 19, 2020 11:40:27 GMT -5
This morning I was slicing a bagel and stabbed my finger with the bread knife. It was just a minor wound but that poor finger (left index) has born the brunt of my knife fails. Same here, only I'm far more prone to accidental burns, so when I do cut myself, it's always that finger and it's always super traumatic. I have very little feeling in the tip of my left index finger as a result of two particularly bad slices. I think I fucked up the nerves. There's actually a huge dent in the pad of that finger, now that I look at it. I've got one of those dents in my left thumb.
Though, like you, burns are my true enemy.
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Post by Liz n Dicksgiving on Nov 20, 2020 15:32:51 GMT -5
I was all ready to be smugly like, "You know, I neither burn nor cut myself all that often!" But... I managed to get three full-on blister burns today just making lunch, so I guess the joke's on me.
(My true nemesis is the vegetable peeler, with which I routinely wreck my fingernails, in that "down to the quick" painful way.)
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GumTurkeyles
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Post by GumTurkeyles on Nov 24, 2020 6:44:47 GMT -5
I was all ready to be smugly like, "You know, I neither burn nor cut myself all that often!" But... I managed to get three full-on blister burns today just making lunch, so I guess the joke's on me. (My true nemesis is the vegetable peeler, with which I routinely wreck my fingernails, in that "down to the quick" painful way.) I suggest a Y Peeler, if you don't already have one. I've never sliced or nicked my fingers or knuckles with it, and it doesn't matter if you're left or right handed (I'm a lefty in the kitchen). The thing I'm most scared of is the mandoline. I had one for a while, and I rarely used it. When I did, I was extremely slow and unproductive with it, since I've heard so many horror stories from people using them. |
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Post by Pedantic Editor Type on Nov 24, 2020 8:44:39 GMT -5
I was all ready to be smugly like, "You know, I neither burn nor cut myself all that often!" But... I managed to get three full-on blister burns today just making lunch, so I guess the joke's on me. (My true nemesis is the vegetable peeler, with which I routinely wreck my fingernails, in that "down to the quick" painful way.) I suggest a Y Peeler, if you don't already have one. I've never sliced or nicked my fingers or knuckles with it, and it doesn't matter if you're left or right handed (I'm a lefty in the kitchen). The thing I'm most scared of is the mandoline. I had one for a while, and I rarely used it. When I did, I was extremely slow and unproductive with it, since I've heard so many horror stories from people using them. I have a mandoline though I mostly use it for one thing: homemade potato chips. It has a guard, but instead I just stop slicing with about 1/3 of the potato left. |
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Post by Liz n Dicksgiving on Nov 24, 2020 8:53:18 GMT -5
I suggest a Y Peeler, if you don't already have one. I've never sliced or nicked my fingers or knuckles with it, and it doesn't matter if you're left or right handed (I'm a lefty in the kitchen). The thing I'm most scared of is the mandoline. I had one for a while, and I rarely used it. When I did, I was extremely slow and unproductive with it, since I've heard so many horror stories from people using them. Ahh yes, the bloodthirsty mandoline! I had one years ago and used it a lot, up until I got a bit too drunk one afternoon, went to slice some stuff with it, and took big piece off one of my fingers. Kids, don't operate a mandoline while impaired! So... yeah, I promptly threw my mandoline out and refused to consider having one, but for some reason last year I decided I needed one again. I got one of those knife-proof gloves for the exceedingly rare times I use it. (And I'm very much like Pedantic Editor Type, stopping well before I've reached the end of whatever it is I'm slicing.) |
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Post by ganews on Nov 24, 2020 10:25:34 GMT -5
I would really like a mandoline, or whatever device Japanese tonkatsu restaurants use to string cabbage so thin it almost has the consistency of water. Suggestions, moimoi? |
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moimoi
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Post by moimoi on Nov 24, 2020 22:40:49 GMT -5
I would really like a mandoline, or whatever device Japanese tonkatsu restaurants use to string cabbage so thin it almost has the consistency of water. Suggestions, moimoi ? I feel like Anthony Bourdain did a whole show (or segment of a show - maybe The Layover or Parts Unknown?) about buying Japanese knives. Since I currently share my kitchen with non-cooks, I cannot bear the thought of shelling out serious money for cookware only to have it ruined or worn out by people who don't know how to use the stuff. I've also never felt much desire to acquire fancy knives because I don't do butchering and most of those knives are designed for man hands. My bamboo universal knife block contains only the basics, mostly purchased at Crate & Barrel because every Chicago kitchen needs Crate & Barrel: 1. 6" Wusthof chef's knife - This is my ride or die knife and one of the few knives that seems designed for small female hands. 2. 8" Kyocera ceramic chef's knife - I got this for my brother because it's lighter and less dangerous and I didn't want him fucking up my beloved knife. He still chipped it within a few weeks. 3. 8" Wusthof bread knife 4. 6" Wusthof boning knife 5. 3" Wusthof paring knife 6. Chicago Cutlery steak knives 7. Wusthof utility scissors 8. generic honing steel - I have a ceramic rod to replace it but it doesn't fit in the block  |
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Post by Hachiman on Nov 25, 2020 20:24:43 GMT -5
I don't know how I missed this one, but I pretty much swear by my Henckels knives. The ones you buy here are made in Japan and are pretty high quality for the price. We still regularly use the Santoku one that my wife bought in college 20 years ago, and my chef's knife, which is now 9 years old still is in great shape. We eventually added a smaller paring knife and breadknife from the same series, Rostfrei, so they all look the same. I could stand to update to something a little heavier but I'm okay with these. We also have some proper forged Japanese steel knives but seldom take them out since care and maintenance is a pain. By the way, ganews most places use mandolins (or " slicers" as they are called here). If you want to be old fashioned though, you can use about any knife for sen-giri. |
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Post by ganews on Nov 26, 2020 12:05:15 GMT -5
I don't know how I missed this one, but I pretty much swear by my Henckels knives. The ones you buy here are made in Japan and are pretty high quality for the price. We still regularly use the Santoku one that my wife bought in college 20 years ago, and my chef's knife, which is now 9 years old still is in great shape. We eventually added a smaller paring knife and breadknife from the same series, Rostfrei, so they all look the same. I could stand to update to something a little heavier but I'm okay with these. We also have some proper forged Japanese steel knives but seldom take them out since care and maintenance is a pain. By the way, ganews most places use mandolins (or " slicers" as they are called here). If you want to be old fashioned though, you can use about any knife for sen-giri.The roll-and-slice is how Wifemate taught me, but I just can't get it good enough. But then I certainly need a sharpened knife. |
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Post by Pastafarian on Nov 26, 2020 13:37:19 GMT -5
I have a set of Calphalon knives, though we primarily use the pairing, santoku, bread and steak knives in the set.
On a side note I don't really collect anything but I've in the last couple of years had a bit of hankering to collect knives, especially the hand forged very artisan style ones. But I can't really justify it because they'd serve no purpose other than to look cool (I don't hunt, fish, or do anything that would make a large selection of knives useful) plus I'd have to put them in some kind of display because having a pile of them in my sock and underwear drawer seems strange and that seems like a lot of work for just something to look at from time to time. Anyway I think knives can be really nice looking and part of me likes the idea of owning some but it doesn't seem a really practical use of my money.
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Post by Floyd Diabolical Barber on Dec 2, 2020 22:25:14 GMT -5
Now that the basement kitchen is starting to come back online, I have started pulling some of out extra kitchen stuff out of storage. Here is my two flats of knives, most from auction plunder, and some of the sharpeners and oil stones we have gathered. I haven't begun cleaning or sharpening any yet, but several appear to be pretty nice old steel,and some of the stainless ones are Sheffield, or other name brands. I'm going to start cleaning and culling them tomorrow. There are a bunch of no-name junk knives mixed in.
I've been reading up on rust removal, and I'm going to try white vinegar first, then begin sharpening. I ought to be able to pull a set or two of good knives out of these, I hope.
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GumTurkeyles
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Post by GumTurkeyles on Dec 6, 2020 20:43:26 GMT -5
Now that the basement kitchen is starting to come back online, I have started pulling some of out extra kitchen stuff out of storage. Here is my two flats of knives, most from auction plunder, and some of the sharpeners and oil stones we have gathered. I haven't begun cleaning or sharpening any yet, but several appear to be pretty nice old steel,and some of the stainless ones are Sheffield, or other name brands. I'm going to start cleaning and culling them tomorrow. There are a bunch of no-name junk knives mixed in.
I've been reading up on rust removal, and I'm going to try white vinegar first, then begin sharpening. I ought to be able to pull a set or two of good knives out of these, I hope.
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Post by Floyd Diabolical Barber on Dec 6, 2020 20:53:44 GMT -5
Now that the basement kitchen is starting to come back online, I have started pulling some of out extra kitchen stuff out of storage. Here is my two flats of knives, most from auction plunder, and some of the sharpeners and oil stones we have gathered. I haven't begun cleaning or sharpening any yet, but several appear to be pretty nice old steel,and some of the stainless ones are Sheffield, or other name brands. I'm going to start cleaning and culling them tomorrow. There are a bunch of no-name junk knives mixed in.
I've been reading up on rust removal, and I'm going to try white vinegar first, then begin sharpening. I ought to be able to pull a set or two of good knives out of these, I hope.
Thank you. I bookmarked that, and plan to setup a system like that. I should already have almost all the stuff needed. |
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GumTurkeyles
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$10 down, $10 a month, don't you be a turkey
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Post by GumTurkeyles on Dec 6, 2020 22:01:10 GMT -5
Thank you. I bookmarked that, and plan to setup a system like that. I should already have almost all the stuff needed. Awesome! I've only recently heard about this for cleaning cast iron pans, and I'd never have enough rusted things to justify trying this out. Seeing your pic, it looked like you could definitely benefit from a setup like this. I hope it works. |
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moimoi
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Post by moimoi on Feb 15, 2021 17:16:14 GMT -5
My preference for the Wusthof 6" is validated!
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