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Thread: Kitchen samurai.... Please fall-in.

  1. #221

    Default Re: Kitchen samurai.... Please fall-in.

    Quote Originally Posted by nautilus View Post
    Thanks for the informative reply on the sharpener and cutting boards.
    You are welcome.

    Quote Originally Posted by nautilus View Post
    Would you know where to get those end-grain boards as they are rather hard to find.
    You can purchase an end-grain cutting board from Razorsharp, Heap Seng, Sia Huat, Lau Choy Seng, Tangs Orchard, Takashimaya and Robinson's (limited choice).

    Quote Originally Posted by nautilus View Post
    Also, with the kyocera honing rod, how long should one use the rod to sharpen the knife?
    Kyocera ceramic sharpener comes in only one length and that is 230mm. Choose a honing steel longer than your longest knife. A slightly shorter one is okay but not too much (by 2 cm to 3 cm is fine).
    Last edited by photobum; 4th January 2009 at 07:43 AM.

  2. #222

    Default Re: Kitchen samurai.... Please fall-in.

    Quote Originally Posted by photobum View Post
    You are welcome.



    You can purchase an end-grain cutting board from Razorsharp, Heap Seng, Sia Huat, Lau Choy Seng, Tangs Orchard, Takashimaya and Robinson's (limited choice).



    Kyocera ceramic sharpener comes in only one length and that is 230mm. Choose a honing steel longer than your longest knife. A slightly shorter one is okay but not too much (by 2 cm to 3 cm is fine).
    Hi Photobum,

    Thanks once again.

    Opps my bad...........i was trying to ask how often should i use the rod to sharpen the knife.

  3. #223

    Default Re: Kitchen samurai.... Please fall-in.

    Quote Originally Posted by nautilus View Post
    how often should i use the rod to sharpen the knife.
    It all depends on how often you use your knife. Professional chefs traditionally steel their knives before each use. They then steel the knife again as soon as it begins to feel the least bit dull, which, depending on what is being cut, may be quite often.

    Even if you steel your knives often, you will sooner or later notice that they do not cut as easily as they did when they were new. All knives will eventually dull from use. When this happens, it is time to sharpen your knives on a whetstone.

    The difference between steeling and sharpening a knife is that steeling only straightens the burr and sharpening actually removes metal from the cutting edge and, in doing so, creates a new burr.

  4. #224

    Default Re: Kitchen samurai.... Please fall-in.

    Here is my latest 'baby' -


    Kikuichi 270mm yanagiba 'sushi' knife - kasumitogi grade, white carbon steel, with saya. [photo: photobum]
    Last edited by photobum; 9th January 2009 at 08:24 AM.

  5. #225
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    Default Re: Kitchen samurai.... Please fall-in.

    yo shifu check with you,

    i have a set of Henckels, but i always get dried water stains on it. does it affects the knife?

    also, i am using this microban antibacteria board... will it dull the knife? already, the board is very disfigured by the knife..

    thanks

  6. #226
    Senior Member zac08's Avatar
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    Default Re: Kitchen samurai.... Please fall-in.

    Wow... nice sushi knife...

    how much was the damage??
    Michael Lim
    My Flickr Site

  7. #227

    Default Re: Kitchen samurai.... Please fall-in.

    Quote Originally Posted by nemo View Post
    yo shifu
    No lah... I am not a 'shifu' yet. There is another 'shifu' above me.

    Quote Originally Posted by nemo View Post
    i have a set of Henckels, but i always get dried water stains on it. does it affects the knife?
    Water stain is common and it should not affect the cutting performance of your knives. Although to some, these stains do not look appealing, and in some cases, they may lead to rust if not removed (yes... all good knives rust, including Henckels) .

    I recommend that you clean your knives thoroughtly with warm water after each user. Use very mild dishwashing detergent if necessary (I use very diluted Mama Lemon dishwashing liquid). Wipe away excess water on your knives with a clean dry cotton cloth. Lay knives on flat surface (such as countertop or table) for at least 15 minutes to allow them to dry before storing them.

    If you do not intend to use a particular knife for a while (eg: a 'carving' knife), apply a thin layer of food-grade mineral oil on both sides of the blade and wrap in parchment paper. Store in a dry place with very little moisture (eg: a dry cabinet). And yes, I have another dry cabinet specially for my knives.

    Quote Originally Posted by nemo View Post
    also, i am using this microban antibacteria board... will it dull the knife? already, the board is very disfigured by the knife.
    Yes, plastic or plastic-based cutting surfaces will dull knives quicker than wood boards. This disfigurement is a common sign of wear and tear. I suggest that you replace your plastic cutting board if it is badly scarred or warped.
    Last edited by photobum; 7th January 2009 at 08:18 AM.

  8. #228

    Default Re: Kitchen samurai.... Please fall-in.

    Quote Originally Posted by zac08 View Post
    Wow... nice sushi knife...

    how much was the damage??
    Thanks. It costs S$389.

  9. #229
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    Default Re: Kitchen samurai.... Please fall-in.

    Thanks for the reply. U mentioned u are using snow river chopping boards. are they expensive? rough estimate of price? thanks...

  10. #230

    Default Re: Kitchen samurai.... Please fall-in.

    Quote Originally Posted by nemo View Post
    Thanks for the reply. U mentioned u are using snow river chopping boards. are they expensive? rough estimate of price? thanks...
    I have both John Boos and Snow River wood cutting boards. Currently, I am using a 12" x 18" x 1.5" Snow River board which costs S$120 at Razorsharp.
    Last edited by photobum; 6th January 2009 at 10:23 PM.

  11. #231

    Default Re: Kitchen samurai.... Please fall-in.

    Quote Originally Posted by nautilus View Post
    Hi Photobum,

    Thanks once again.

    Opps my bad...........i was trying to ask how often should i use the rod to sharpen the knife.
    Hey thanks! I'll probably look for you to help me sharpen the knife with the whetstone when it dulls.

    BTW, i see that you have a Naim amp. Are you a Naim fan?

  12. #232

    Default Re: Kitchen samurai.... Please fall-in.

    Quote Originally Posted by nautilus View Post
    BTW, i see that you have a Naim amp. Are you a Naim fan?
    Yes, I love it.

    This is a kitchen knife thread. Let's not OT anymore.
    Last edited by photobum; 8th January 2009 at 01:04 AM.

  13. #233
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    Default Re: Kitchen samurai.... Please fall-in.

    any cheap and good santoku around $50-80 to recommend?

  14. #234

    Default Re: Kitchen samurai.... Please fall-in.

    My cousin who stays in Japan and learns katana swordplay bought me a gift kitchen knife from the guy who forged his katana. Unbranded, but wicked stuff. not sure if it was tested in the old katana way...

    I find that the chinese choppa is the most brutally effective of all cooking blades. All purpose. Cleaves through skin, muscle, sinew and bone. Flattens with 1 bash (Yan can cook style) on the the flat side. Tenderizers with the non bladed side. Goes under the chopped and diced pieces and onto the broad blade for easy delivery from chopping board to wok.
    Another "Great invention of ancient chinese civillization"

  15. #235

    Default Re: Kitchen samurai.... Please fall-in.

    Quote Originally Posted by nemo View Post
    any cheap and good santoku around $50-80 to recommend?
    You may want to take a look at Kai Select Edge 2000 series 170mm santoku. It costs less than S$80 if I remember correctly.


    [illustration: Kai Japan]
    Last edited by photobum; 9th January 2009 at 08:58 AM.

  16. #236

    Default Re: Kitchen samurai.... Please fall-in.

    Quote Originally Posted by pinholecam View Post
    Flattens with 1 bash (Yan can cook style) on the the flat side.
    Try not to do this too often or you will find yourself replacing your Chinese cleaver very frequently. This bashing force stresses and weakens the joints between the blade and handle. It renders your cleaver unsafe to use.

    Martin Yan has a range of Chinese cleaver made and sold under his name. He has hundreds of extra cleavers stored in his drawers and you do not.

    Please take care of your kitchen tools like you do to your photography equipment.


    To all kitchen samurai:

    To prepare garlic, simply lay each clove flat-side down on the board. Place a large blade or cleaver on top and push down hard with your palm. This splits the skin and makes peeling easier.

    NEVER bash whole cloves with a blade. It does not means that if "Martin Yan can bash, so can you"; unless like him, you have a few knives to spare.
    Last edited by photobum; 9th January 2009 at 09:10 AM.

  17. #237

    Default Re: Kitchen samurai.... Please fall-in.

    To all kitchen samurai:[/B]
    To prepare garlic, simply lay each clove flat-side down on the board. Place a large blade or cleaver on top and push down hard with your palm. This splits the skin and makes peeling easier.

    NEVER bash whole cloves with a blade. It does not means that if "Martin Yan can bash, so can you"; unless like him, you have a few knives to spare.[/QUOTE]


    Ha.. ha.. thats what I do actually

  18. #238
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    Default Re: Kitchen samurai.... Please fall-in.

    Quote Originally Posted by photobum View Post
    You may want to take a look at Kai Select Edge 2000 series 170mm santoku. It costs less than S$80 if I remember correctly.


    [illustration: Kai Japan]
    thanks man...

    just bought a Kai Select Edge 2000 series, but it's 150mm only.

    now on sale @ BHG - $23.90

  19. #239

    Default Re: Kitchen samurai.... Please fall-in.

    Quote Originally Posted by nemo View Post
    just bought a Kai Select Edge 2000 series, but it's 150mm only.
    You are welcome!

    Enjoy your new santoku.

    You should have visited Heap Seng (the sole agent for Kai products) located at 36, Liang Seah Street (opposite Bugis Junction). They should have the 170mm santoku in stock.
    Last edited by photobum; 9th January 2009 at 03:53 PM.

  20. #240

    Default Re: Kitchen samurai.... Please fall-in.

    Quote Originally Posted by pinholecam View Post
    thats what I do actually
    Good for you..... and your cleaver.

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