Look no further for your Christmas present wish list!

[Basher]

Braai I’ve been using whetstones successfully for a while now, however, when I pull all the household knives together there are about 20 blades to sharpen making the the whetstone sharpen a 2- 3 hour job.
Although that KO3 system looks very precise, 20 blades on that would take some time.
I’ll practice with the Ken onion on the wife’s junk knives and let you know how it finishes the edge and whether the convex edge from the belt holds for longer. No doubt it’ll be quicker.


Sent from my iPhone using Tapatalk

[tekobo]

17 hours ago, Sir Bill said:

I have a problem with my right shoulder rotator cuff that really dislikes the repetitive action of hand sharpening and maintaining the angle, pressure etc.

Hey (Da do Ron Ron)Ron, I would recommend a (good) chiropractor for your Christmas present.  I have had a persistent problem with my left shoulder rotator cuff for years and a local chiropractor has hit it hard  with percussion massage gun, dry needling and ice and I am at last finding relief.  Ridiculous to be making recommendations when I have no idea what is wrong with your shoulder but, after years of trying out different solutions, a series of short three then two then one weekly sessions over less than two months has made a huge difference to my life.

 

 

Edited December 22, 2020 by tekobo

[tekobo]

14 hours ago, Basher said:

Braai I’ve been using whetstones successfully for a while now, however, when I pull all the household knives together there are about 20 blades to sharpen making the the whetstone sharpen a 2- 3 hour job.
Although that KO3 system looks very precise, 20 blades on that would take some time.
I’ll practice with the Ken onion on the wife’s junk knives and let you know how it finishes the edge and whether the convex edge from the belt holds for longer. No doubt it’ll be quicker.

@Basher, I was going to protest at your wife getting/having the "junk" knives but I now see a potential solution to your problem and my angst.  We had a drawer full of knives until a couple of years ago when we decided to pick out our favourites and store or give away the rest.  The Husband and I each have our favourite knives that are now the tools of our kitchen trade.  Cutting down the number that you have in general use could a) mean that your wife gets some good stuff to use on a regular basis and b) cut down your sharpening task.  

[Sir Bill]

5 hours ago, tekobo said:

Hey (Da do Ron Ron)Ron, I would recommend a (good) chiropractor for your Christmas present.  

Thanks Kemi - It happened 4 years ago (in the Gym  ) and I have seen a variety of health professional including at the end a shoulder specialist. The conclusion is that it is as good as can be without surgery and that surgery has no better than a 10% chance of improving it and the same chance of making it worse. So.... I am just careful with it and repetitive movements, even little ones like using a PC etc make it sore, so I am just stuck with it.

[Basher]

[mention=3378]Basher[/mention], I was going to protest at your wife getting/having the "junk" knives but I now see a potential solution to your problem and my angst.  We had a drawer full of knives until a couple of years ago when we decided to pick out our favourites and store or give away the rest.  The Husband and I each have our favourite knives that are now the tools of our kitchen trade.  Cutting down the number that you have in general use could a) mean that your wife gets some good stuff to use on a regular basis and cut down your sharpening task.  

Tekobo my wife has Scanpan knives- I’d call them mid range.
However, her favoured 3 knives are $3 knives made in Taiwan with plastic handles.
I’d call them junk, she won’t let me toss them.
I once gifted her a beautiful high carbon Japanese knife. It ended up in the dishwasher multiple times. Then didn’t want to cut food with a rusty knife. Every knife she has is now stainless.
Some people don’t care much for knives and that’s ok. I just want to maintain the edge so she remains practiced at cutting with sharp knives.
We have lots of friends who have a block full of $100+ knives and have never thought about sharpening them. They don’t realise how much they have dulled over the years and think all tomato’s need to be sliced with the knife tip first!!!!!
I gather them up occasionally, sharpen them on a whetstone and return them- this can be dangerous. They think it’s a miracle...... Then the cycle starts again.
I hate dull knives, many people don’t care.


Sent from my iPhone using Tapatalk

[5698k]

As I said, I love high end carbon steel Japanese knives..I won’t say what I’ve spent on them. In doing this, I’ve learned about sharpening, and the benefits of really sharp knives, to the point that I can’t use someone else’s. Everyone has their tastes, but to me, the kitchen knife is the most important tool in the kitchen.


Sent from my iPhone using Tapatalk

[Braai-Q]

On 12/21/2020 at 7:37 PM, Basher said:

Braai I’ve been using whetstones successfully for a while now, however, when I pull all the household knives together there are about 20 blades to sharpen making the the whetstone sharpen a 2- 3 hour job.
Although that KO3 system looks very precise, 20 blades on that would take some time.
I’ll practice with the Ken onion on the wife’s junk knives and let you know how it finishes the edge and whether the convex edge from the belt holds for longer. No doubt it’ll be quicker.
 

I know what you mean. It's a bit of a chore but when you go to use them again after you've done a good job of getting them sharp, you forget about how long it took and berate yourself for not having done it sooner. Well, I do.

[Braai-Q]

On 12/22/2020 at 8:47 PM, Basher said:

I once gifted her a beautiful high carbon Japanese knife. It ended up in the dishwasher multiple times. 

I shuddered when I read that. Good knives don't go near the dishwasher, don't get thrown together, even when being washed and put in the sink and never use a scotch pad (even if they say 'non scratch').

We once had a house guest get a knife out of the knife drawer and use it to prise a tin lid where the pull had snapped off. My wife only told me after they'd gone. Managed to snap the tip on a very expensive knife. There is now a lock on the drawer. For the kids. Which we don't have. 😁

Edited December 24, 2020 by Braai-Q

[Braai-Q]

1 hour ago, 5698k said:

As I said, I love high end carbon steel Japanese knives..I won’t say what I’ve spent on them. In doing this, I’ve learned about sharpening, and the benefits of really sharp knives, to the point that I can’t use someone else’s. Everyone has their tastes, but to me, the kitchen knife is the most important tool in the kitchen.

I agree. Japanese knives are an absolute pleasure. What would you recommend (DM me if you prefer) - I've been looking at Sakai Uchihamono and thinking about another Gesshin. I need another paring knife and santoku so casting around for some ideas. Any recommendations would be appreciated. 

[tekobo]

19 hours ago, Sir Bill said:

Thanks Kemi - It happened 4 years ago (in the Gym  ) and I have seen a variety of health professional including at the end a shoulder specialist. The conclusion is that it is as good as can be without surgery and that surgery has no better than a 10% chance of improving it and the same chance of making it worse. So.... I am just careful with it and repetitive movements, even little ones like using a PC etc make it sore, so I am just stuck with it.

Hi Ron, sorry to hear this and I think I feel your pain.  I hurt mine in the gym too - lifting a barbell incorrectly over the back of my head about nine years ago.  Similar to you, I've seen specialists, had scans, had physio, all will limited effect.  This latest work with the chiropractor (inspite of my surgeon friend calling chiropractors quacks and charlatans) is the first sustained improvement that I have had in years.  The chiropractor says it won't work without me improving my posture alongside his work with the massage gun and dry needling.  Only time will tell whether he has had a lasting impact but I am happy so far.  

[5698k]

You can’t go wrong with gesshin, excellent knives. My personal favorite is Toyama, but they’re getting harder to find.


Sent from my iPad using Tapatalk

[tekobo]

Thank you to @Sir Bill for recommending the Netherton Foundry.  Their website said they would not deliver any new orders before the new year but they must have been working overtime.  These arrived today.  They are achingly beautiful and robust and functional.  I can't wait to use them.  

Paella pan with lid on

Paella pan

Tortilla press

The Husband was going to surprise me with the Rapicca gloves but I had already ordered a medium sized pair direct from the company in the US. Just as well.  He hadn't paid attention to sizing and had bought an XL pair!  We have sold them on to the friend who bought my old 21.  I am very happy with the gloves and I have found them very handy(!) in the IDK and ODK.  

[MacKenzie]

That paella pan with lid and the tortilla press are beautiful.

Did you get the 14in or the 17in gloves?

[tony b]

Love my Rappica gloves. 

[tekobo]

12 hours ago, MacKenzie said:

Did you get the 14in or the 17in gloves?

I got the 17 inch gloves Mac.  They didn't appear to have the combination of medium size and 14 inch.  I thought the 17 inch arms would be too long but I am very happy with them.  I did not go for the small ladies size because I guessed they would be too small.

[Troble]

@Sir Bill my dad and I both had success treating rotator cuff injuries doing targeted acupuncture over multiple months. My dad didn’t believe in “that stuff” but after getting no relief from traditional medicine for years he tried acupuncture after a few months was almost totally healed.

As for the topic at hand I have to admit something to you guys. I’ve been waking up at like 2/3am for the past two months, hence why you see so much activity from me in the 3am-7am PST timeframe. I’m trying to keep to myself and be quiet but I’m filling my time on my phone and this leads to diving deep into the KK forum and weird random Amazon purchases

last week I found thread where someone posted about this thing https://smokeware.com/products/trompo-king?_pos=1&_sid=5cadd0589&_ss=r

I saw that thing and thought it would be perfect for my Al Pastor/adobada cooks and for my chicken schwarma cooks, it would save me time from cutting meat off the rotisserie so I could actually host people and converse rather than cutting meat every 15 minutes, and save me money from having to buy aluminum trays that I then put over the coals of the KK to catch the meat abs act as an indirect heat shield. This item became my Christmas wish but unfortunately I did not see it until last week so it won’t arrive until 12/30. I will be testing it out as soon as I get it. I’m actually very excited 

Edited December 24, 2020 by Troble

[Dono]

On 12/21/2020 at 11:11 AM, 5698k said:

I have the KO3, plus I already had shapton glass stones for an edge pro. It’s incredibly precise, and super easy to get a crazy edge on your knives. I haven’t personally seen a blitz system, but I believe it’s limited to knives 200mm or less, most of my knives have are 240mm.


Sent from my iPad using Tapatalk

So Robert, you’re pretty happy with your EdgePro. I’m seriously considering the Apex 3 kit. I’d really be interested in your thought. 

[David Chang]

On 11/28/2020 at 5:46 PM, tekobo said:

Pacojet - this is a seriously expensive toy but what a toy.  We bought a "new in damaged box" Pacojet on eBay during the lockdown at a much reduced price and we are loving it for making ice creams and sorbets.  They are unbelievably good.  Other uses have been to make and freeze horseradish cream, basil pesto and truffle butter.  These are all things that are difficult to preserve in good condition so freezing them and using the Pacojet to drill out a portion at a time is a preserver's dream.  

haha, reviving an old thread i decided to search pacojet and here we are. @tekobo are you still using this machine? these things still cost thousands second hand. i am considering a ninja creami for a fraction of the price since i'm only curious to use one for now..

[tekobo]

On 2/17/2024 at 1:08 AM, David Chang said:

haha, reviving an old thread i decided to search pacojet and here we are. @tekobo are you still using this machine? these things still cost thousands second hand. i am considering a ninja creami for a fraction of the price since i'm only curious to use one for now..

Yeah, it is great.  Had some ice cream from it just this afternoon.  That said, @jeffshoaf bought the ninja creami and was v happy with it.  See here for his expose if you have not found it already!

 

 

Edited February 19 by tekobo

[jeffshoaf]

On 2/17/2024 at 10:43 AM, tekobo said:

Yeah, it is great.  Had some ice cream from it just this afternoon.  That said, it @jeffshoaf bought the ninja creami and was v happy with it.  See here for his expose if you have not found it already!

 

 

Yup, I'm still happy with the Creami. I'm partially blaming it for my regaining half of the forty pounds I lost. I created a very simple recipe that the creami turns into one of the best non-meat things I've ever eaten: one 15 oz can of peaches in natural juice, one 14 oz can of sweetened condensed milk, dash of cinnamon. Freeze overnight, process in the Creami on "ice cream" mode, add 3 graham crackers and processed in the Creami on "mix-in" mode.

It ain't healthy but it's very tasty!