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  • Posts

    • Sharpening knives has become an obsession with me over the last couple years.  I have two sharpening systems that I use now.  For my basic knife sharpening, I bought one of those Chef's Choice Trizor 3-stage sharpeners that work at the 15-degree angle.  It works fairly well.  I have the Edge Pro Apex that I use when I'm serious about a particular knife blade and edge.     I can't stress this ONE POINT hard enough when it comes to sharpening knives.  Buy a relatively decent quality honing steel.  A steel is NOT a sharpener.  It WILL help you maintain a sharp knife for a long time if you use it properly and appropriately.  I hit my blades twice on each side with the steel each time I use the knife and I sharpen a lot less frequently.     @ckreef   I think it will be important for you to make the drive and hold the knife in your hand.  I was dead set on buying some of those sexy Shun knives UNTIL I held one.  I don't like the lighter-weight knives.  I like them to have a little presence in my hand and the Shuns did not meet that standard.  The Shun also has an oddball bevel that is probably impossible to sharpen correctly on your own.  They have a double bevel that starts out as a wide 11-degree bevel and it finishes with a 16-degree bevel at the edge.  It's not an easy task to sharpen these.  They do offer a service where you can send them in for sharpening though.    
    • Are you able to put the Pork on Friday night?


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    • This site has loads of info on Japanese knives, steel types, knife reviews etc: http://www.zknives.com/knives/kitchen/index.shtml   I bought a few knives from Watanabe Blade (http://www.kitchen-knife.jp/pro/pro.htm) which I love. Also have a set of Globals, which are everyday knives as my wife doesn't like using the other knives (mainly the looking after they need as they're not stainless).
    • Welcome from just south of Ottawa. Lots of great info in here. 
    • I'll be smoking a pork butt and beef ribs for a  party on Saturday. I'm planning to start the pork early Friday so it can be finished that evening and I'll do the ribs Saturday morning. I'd love to hear suggestions on how to store the pork butt and get it ready to serve Saturday afternoon. Many thanks.
    • I had to make it up as I went. All I got from another post was this pic. and text that basically read mix vanilla with apples cook at 350 for about an hour. There's cinnamon, brown sugar and nutmeg in the bowl. Dip the biscuits in the butter before placing in the pan.



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    • Now my chest hurts from laughing to hard, darn you HalfSmoke!!
    • If your wanting to reverse sear, your going to want to sear at the end of the cook. Personally I like your idea of searing first and finishing indirect though, or just cooking direct on cast iron the entire cook. Really depends on what type of doneness and crust your looking for as well.