5698k

I’m curious to see the grates, I can’t imagine how they could be damaged. Congratulations! You have a helluva cooker! Sent from my iPad using Tapatalk

I have to think the kk will drastically out perform the joe because of the same reason..the kk will maintain high heat with less airflow, which I believe will be more even, and flavorful...that’s my story, I’m stickin with it. Sent from my iPad using Tapatalk

You’re definitely well ahead of the curve! The kk will only make you better with all of the advantages you mentioned about it. Don’t let anyone tell you that the grill doesn’t make that much difference. I just recently got my kks back after a year and a half, in the meantime cooking on a traeger, a Weber, and the occasional egg a friend’s house. The kk stands alone. Pics are required on delivery, and welcome to kk cooking! Sent from my iPad using Tapatalk

https://www.amazon.com/HUMBEE-Chef-Stainless-Serrated-Professional/dp/B08D3C3ZWS/ref=sr_1_17?crid=EWLMEQVTK09P&dchild=1&keywords=bread+knife+12+inch+serrated&qid=1611608173&sprefix=Bread+knife%2Caps%2C200&sr=8-17 Something like this.. Sent from my iPad using Tapatalk

I don’t think you should spend real money on a bread knife, they can’t be sharpened properly. Go cheap, and replace when necessary. Sent from my iPad using Tapatalk

It appears that you’re well ahead of the sharpening game, I’m not sure you should fix what doesn’t appear to be broken! Sent from my iPad using Tapatalk

I’ve ordered Wagyu steak at a restaurant, it was roughly $100 more than a similar prime, it wasn’t worth another $100 bucks. Sent from my iPad using Tapatalk

Wagyu is the breed of cow, I think it literally translates to Japanese cow. Wagyu is the breed of cow that Kobe beef comes from, it’s that to be Kobe beef, it literally has to come from Kobe Japan, raised under very specific conditions. That said, Wagyu is exceptionally good beef, but I find that it’s not worth the price difference between it and prime beef. If you want the best, get Wagyu, bang for the buck, prime. Sent from my iPad using Tapatalk

Pork belly burnt ends and two slabs of heritage St. Louis ribs. Sent from my iPad using Tapatalk

I actually use shapton glass stones, they work beautifully. The TS Prof will use any stone for edge pro, so there’s lots of selection. Assuming an edge that’s not damaged, I go 1k, 2k, 4K, 8k, and then strop. I have a tendency to use a really shallow angle, about 12°, then micro bevel at 25°. This is for my carbon steel Japanese kitchen knives, for more utilitarian knives I stop at 2k and don’t worry about the micro. Sent from my iPhone using Tapatalk

Micro bevels are often used in low angle Japanese knives. Let’s say your sharpening angle is 15°. Once your done, set your sharpener to about 25°, and with your highest grit stone, make a couple of passes at this setting. The result is a stronger edge, with very little, if any different feel than a non micro beveled edge. Sent from my iPhone using Tapatalk

As your stones wear, they typically do so concave, which is where inconsistencies come into play. There are several methods of flattening, a common one is simply a diamond flattening stone. Get one of these, and you’ll extend the useful life of your stones dramatically. Sent from my iPad using Tapatalk

I only do it dry, never have used the oil, it’s great! Sent from my iPad using Tapatalk

Wustof knives are excellent knives as far as German knives go. German steel is softer, which makes them easier to maintain, and sharpen. You’ll never get a German steel knife as sharp as a Japanese knife, but it’s much easier to sharpen to get back to its best. They’re better for hard jobs that are more of a hacking motion. There’s been posts about Japanese steel, white and blue are the most prevalent in the carbon steel world, the difference is basically hardness. Blue and white are different..no one is “better”than the other. Blue is harder, holds its edge longer, assuming everything is equal, it’s also more brittle, making it a bit more fragile. White steel is a bit softer, less brittle, but also easier to sharpen to a screaming edge, to the point that there are plenty of forgers that will only use white steel. I must apologize, I’m more into knives that many would never care to have, so often I comment on things that many don’t care to venture towards, but I do have thoughts if anyone cares to go down this rabbit hole. Sent from my iPhone using Tapatalk

Tojiro is a great knife , and Masakage has some great knives also..both of which are less expensive than shun, about the same as global, but are crafted Japanese kitchen knives. Sent from my iPhone using Tapatalk

The short answer to the ts prof question is the blitz is limited to blade length of roughly 200mm. Sent from my iPad using Tapatalk

On another note, a good cutting board is as important to your blades as anything else. Bamboo, glass, pieces of granite are death to an edge. End grain boards are always good, Japanese hinoki boards are good too. There are several types of synthetic boards that are good, plenty that won’t break the bank. Sent from my iPad using Tapatalk

I have the TS Prof K03 sharpener, it works beautifully, but it’s expensive. I’ve spent a lot on knives, so I guess it’s relative. A cheap sharp knife is way better than a good dull one. Learning to sharpen is critical in the endeavor of having decent knives. I can’t go along with global, cutco, or especially shun for various reasons, the main thing is that there are Japanese knives out there for less money yet far superior in craftsmanship. If you go the victorinox route, you’ll be almost at the disposable end of the scale. Sent from my iPad using Tapatalk

Check out Chefknivestogo.com, or Japanese natural stones, they both have good selections to choose from. I absolutely agree with your thoughts about getting a couple of good knives as opposed to a “set”, you only maybe 3 knives in your repertoire. Sent from my iPhone using Tapatalk

https://www.japanesenaturalstones.com/toyama-noborikoi-stainless-clad-blue-gyuto-240mm/ This, or a 210mm depending on your preference as to length. It’s carbon steel, clad in stainless, so it’s almost the best of both worlds. In the Japanese knife world, Toyamas are some of the best available, particularly when compared to knives costing much more. Sent from my iPad using Tapatalk

Pork is so forgiving, temperature doesn’t really matter, just don’t get so hot as to burn sugar that might be in your rub. Other than that, crank the heat as you care to.. Sent from my iPad using Tapatalk

Can you give an idea as to what you’d like to spend? Knives are a whole new rabbit hole, so budget helps with suggestions. Sent from my iPad using Tapatalk

It only gets better from here.. Sent from my iPad using Tapatalk

I’ve been having trouble with the app on my iPad. It will shut down regularly, and it’s not communicating with the unit properly. The phone is fine. Sent from my iPad using Tapatalk

I’m always down. The fat does not baste the meat, it just runs off. Down, the fat protects the brisket, allowing beautiful bark to form all over. Sent from my iPad using Tapatalk