Basher

All my knives, and my wife’s kitchen knives that are treated pretty rough. Honestly this sharpener has made me reconsider each knife. The wife has mostly scan pan range- these are holding their edge much longer. I use a range of Japanese knives from aogami blue steel to ioshen. It’s the ioshen that had clean sides that are now marked by the guides. This is not seen on the other knives that have a patina. Sent from my iPhone using Tapatalk

Welcome Will. That’s quite a collection you have there. What’s your favourite cook up? I’m looking forward to seeing what a French chef can do in a KK. Sent from my iPhone using Tapatalk

For those interested, here is my review of the Worksharp ken onion sharpening tool. Given this tool uses a belt that flexes when blade pressure is pushed upon the belt, it creates a convex edge to the blade. Although I understood the theory of honing a convex edge, until I had achieved this, you really can’t appreciate the difference. The edge doesn’t feel as sharp against your skin, but don’t underestimate how sharp it is when slicing. I can get a razor edge on stones that look and felt sharper than what this tool can do, however, my knives now slice equally well, AND, keep the sharp edge for easily twice the amount of cutting. In fact, I haven’t had to resharpen yet. The one downside is yes, the guides can leave a rub line about 20mm from the edge. There is an extension to this tool with larger belts designed to free run the blade without guides to overcome this- I don’t have this extension, maybe later. It’s easy to use, quick, and provides a longer lasting edge. Sent from my iPhone using Tapatalk

I hear you Tekobo. I’ll keep an eye out for growers to source some fresh. Sent from my iPhone using Tapatalk

Eggary do you have the half grate? Sent from my iPhone using Tapatalk

Congrats on the decision to invest mstang. You may find the half grate useful if you like to reverse sear. Set up searing grate in, close to the fire and bring your food to within 10% of desired temperature on the half grate- it sits much further from the flame. You can then reverse sear your food without shuffling hot grates around Sent from my iPhone using Tapatalk

Good tip tony. Thanks. I find truffle a little overpowering too. Sent from my iPhone using Tapatalk

Thank you Mac, I know what you meant...... I think! Had a couple of hungry boarders over for the weekend. Spit roast pork leg with veges tucked around the edges. Cauliflower, spuds, sweet spuds and pumpkin. The pork was boned out and filled with cumin, onion powder, chillie powder, pepper, butter and purple crack. Initial smoke with some tea tree bark- aka paperbark. Sent from my iPhone using Tapatalk

Get both..... it’s like the pizza stone, you will work them in for different styles of cooks Sent from my iPhone using Tapatalk

Forest this is the 23” and double drip tray- dirty basket first With drip tray on basket handles There’s easily an inch+ around all edges. This is the tray on the main grate. With the top grate resting on the handles... above the usual main grate and a snug fit with the lid shut. The grates remains stable at this setting. Flip the top grate and it looks like this And a slightly better fit with the lid shit. Hopefully this helps show the flexibility of the whole KK set up. There is a middle grate- you can see the ceramic lip it sits on in the first and second photo, however, the drip pan doesn’t sit flush on this level, they are about the same size and handles get in the way- I don’t see this as a problem given the flexibility at other levels. Sent from my iPhone using Tapatalk

Rubbish Tekobo. I thought you would prefer to start on the right side of Forrest? Everyone knows pebble was a wise choice. Sent from my iPhone using Tapatalk

And the half grate is essential. It will allow you to work several temperature zone from warming up high and grilling down low. I have the double lined tray, I like it, however don’t use it that often. Dennis has engineered this with heat circulation in mind. I’ll send you a photo when I get home. Sent from my iPhone using Tapatalk

Welcome Forrest and congrats on the decision to invest. Always a tough decision to pull the trigger, I haven’t heard of anyone regretting it. I’m looking forward to seeing more of your new cooks- they look well prepped. Sent from my iPhone using Tapatalk

Pineapple cured ham...... with genuine crackle. With a touch of cumin and paprika. Baked Over a fist of silky oak. The butcher suggests to boil this like a silverside. A light rinse and this is better than baked Xmas ham. Sent from my iPhone using Tapatalk

Have you seen Almazan kitchen on YouTube? Sent from my iPhone using Tapatalk

I’m liking the way you think Jeff, I too have the 23”kk and have been looking for a Parrilla style grill. We don’t have the same selection here and I am yet to see value for $$. You have 30 days to find one before that rib fillet comes due!! [emoji16] Sent from my iPhone using Tapatalk

Looking good Jeff. I’ll be counting down the days before you eat this. Sent from my iPhone using Tapatalk

You are right Troble, I’ll be easing back off that double cream. Mac, that’s a cracking crust. Did you change up the recipe?...... just a little? Sirloin tonight- this is what Archie(son) should have cooked last week when he pulled out the rib on bone instead. Anyway, he helped with this. These were cooked over half a fist of carambola wood and also some tea tree smoke as I put the steaks in. Tea tree is recommended if you can get your hands on it. Inhaling the smoke was delish. And finished I’ve found an excellent leather craftsman who fixed a couple of pairs of my favourite, dog chewed leather boots. I was so impressed with his work that I asked him to tailor a leather knife roll for me and he has my knives- hence the sharpened baccarat black samurai knife. I’ve been looking for some straight edged steak knives rather than the usual serrated edge and these were on sale for $14aus each( under $10US) so I purchased 8. Close up. For the newbies, that fire was lit with the top open two full turns, then closed back to 1 full turn for 45 minutes while I went to the gym. The top rack was flipped upside down so was as close to fire as possible. Dome read 200c( 390f) when I returned. Steaks were taken out of the fridge as the fire was lit so pretty close to room temp. Bottom vent was open 1/6 turn plus 2nd largest circle and did not change. BTW, I’m still a newbie.[emoji14] Sent from my iPhone using Tapatalk

Left over KK rib on bone that my son cooked on the KK. Green peppercorn gravy, a little bacon, garlic, onion. Very rich between the beef and the cream. This was a slight error where I had left home after lighting the KK and my son who knew he was cooking steak, grabbed the bag of rib on bone rather than the thinner sirloin that would have been easier for him to cook. Anyway, although they were a little rare for my wife, they were pretty good.... and even better second time around. Sent from my iPhone using Tapatalk

Cook and lights looking good Troble. Sent from my iPhone using Tapatalk

RD you are far more patient than me. This delivery and unforeseen circumstances- ships, delivery truck, weather- has had more drama than coronation street! Don’t let a bit of drizzle stop you from firing up the new toy. Play On! Sent from my iPhone using Tapatalk

Looking good RokDok. Well played. BOC when the delivery is pellet jacked off the truck, have them pick it up by the top pellet, not the second pellet to avoid this extra height. RD I had to call Dennis before I slid my KK off the pellet. I was worried the supporting box could rip the bottom out of the KK. He assured me it would be fine to just rock it off. Sent from my iPhone using Tapatalk

I was looking forward to seeing you cook breakfast eggs on that shiny new grill! [emoji38] Sent from my iPhone using Tapatalk

Looking good Jon. Looks like it’s taken a while to fill that. Mac..... how does that perform when winter kicks in? [emoji23] Sent from my iPhone using Tapatalk

Now I agree Tekobo, dry Ager over a wine fridge. I have noticed that the dry aging fridge can keep wine, however, the wine fridge cannot double as a dry ager. Those German made Dry Ager cabinets look to be best. I think the US prices are also similar here in Aus. I found these local agers. https://mysliceoflife.com.au/product/cleaver-the-stag-dry-ageing-cabinet-copy/#top_of_page Tony during construction, the ODK will come into play..... every cooking on the KK. That’ll be fun. Sent from my iPhone using Tapatalk