Foodies BS Thread.

Smoked ribs and Supercross!! Doesnt get better then this!!

 

Well, I'm not in Montana and I don't know Pete, so I guess...we're at an impasse?

LOL!

Anyhow, you get the gist of what I'm going for though Retail chains hate shipping unsold shit back to distribution centers/corporate because it usually counts against their books.

If you find someone there in Big Sky Country (not being sarcastic, btw, but I coulda sworn this was y'all? sorry if it isn't) that carries All-Clad and take a wee bit of time, you can talk to the employees and management and figger out the shipping schedule. From there, you can get some really good deals.

 

^^That is good to know, going to check with the closest store to see if I can get some knives that way.

 

Try this.... I know it's Walmart, but my wife and I bought this set or one similar and have been happy with it so far...

http://www.walmart.com/ip/Tramontin...less-Steel-Tri-Ply-Clad-Cookware-Set/19581112

It is a bit less expensive than the All-Clad (which I agree is bulletproof), but this is a decent alternative and if you mess it up, it was not so expensive.

 

Yes, you would normally get a fair deal on a "SET" but when you are buying closeouts or seconds from closeout stores, they end up being cheaper.

The sale tip is a good one, I have used a similar tactic in the past too. Another thing I like to do is get a part time job at the places that have the items I want and use my employee discount to purchase the items I want.

I like the Shun knives, but find myself liking the feel of the J.A. Henkels Twin 1731 more.


Anyone investing in a great set of knives should be prepared to learn the proper methods to sharpen their knives. Think Oil as to a Combustion engine. You HAVE to keep your knives sharp to maintain them and for safety reasons. A dull knife is a dangerous one.

 

Those are some nice knives, I will have to check them out.

 

Good point... we have found some deals at the discount stores too.

This stuff is amazing!

 

The 'twins' are pretty much the polar opposite of Shuns.

Not that either is 'better'. Its personal choice.

I for one like the feel of the handles on the Shuns (very distinctive) and I enjoy the ... well, for want of a better term...agility...of the blades.

I tried the Twins a couple of times. To me, they feel heavy. Clunky. I can 'hack' through a thigh one with a Henckel that I wouldn't go near with my Shun. But I'll clean a carcass with the Shun!

Its a matter of personal preference. What feels right in your hand.

Mine is Shun. Others are Wusthof. Or Henckel. Or whatever!

Just make an informed, smart decision after TRYING physically each kind.

 

Anyone have a good cole slaw recipe? I've got a spicy one that i'm going to try, but I still haven't found one that i Really like.

 

I have tried the regular 3 rivet Henkels, THOSE feel heavy. The Twin 1731's feel SOLID and lots lighter in my hands. Then again, I was used to heavy restaurant knives growing up working in kitchens.

Either way, just make sure you learn how to sharpen properly BY HAND. Not any of the electric crap that is out there. Learn on a Stone and or the diamond files and compound. You will find a new meaning to sharp and learn to appreciate an edge once you experience how to do it the right way yourself.

Kind of a weird thing -> I like to sharpen my knives after a week of hard use on Sunday night watching Walking Dead. Happened by accident, but I still do it. Just became part of a routine.

 

crazy alert!! my 1960's high carbon, german Gustav Emil Urn knife is now my go-to knife. it is surgical sharp!! my boss did not know the value of the knife and gave it to me!! FREE! i sharpened it, and told him what it was and offered it back to him. he said his wife hates how it is all tarnished looking. i cleaned it up with some 1200 grit paper, and started the patina look all over.

i love the thing. it is blowing away all my Wustof blades..i can dice onions like a pro. doing that multi direction slicing move.

i am having to get used to rinsing and wiping the blade if i plan on setting it down. even 20 minutes of leaving it dirty will add some more patina. it is crazy.

i want a vintage Sabatier next. or a masamoto Gyoto western soon. my knife thinking has changed. i like them thinner and faster.

 

I love the old school high carbon blades! They do look like poop but man you put an edge on them.

 

i cut a paperthin sheet of tomato the other day. fun!

 

You knife porn folks...check out Murray Carter's knives. Made stateside (I think he liven in Oregon now).

I'd put one of his up against anything you can find on the commercial market, in a heartbeat.

 

Or you can make your own. It is made from 1095 carbon steel. It is hard as hell and takes one hell of an edge. I have a larger one in progress as well.

 

I'll see your tomato, and raise you garlic



(HINT: Look at the logo in the side)

 

ginsu!!!