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5698k

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  1. Like
    5698k got a reaction from slap1914 in Some new knives   
    I’ve also added a Konosuke HD 2 to the set, I haven’t received it yet. 
     
    I also just just received a new hinoki cutting board. For those not familiar, it’s a Japanese cypress. It has great anti microbial qualities, it’s really light, doesn’t stain easily, and basically only needs to be wetted before use. They’re not terribly expensive compared to other quality boards, and I find myself reaching for it almost every time. 
  2. Like
    5698k got a reaction from landscaper in Some new knives   
    I’ve also added a Konosuke HD 2 to the set, I haven’t received it yet. 
     
    I also just just received a new hinoki cutting board. For those not familiar, it’s a Japanese cypress. It has great anti microbial qualities, it’s really light, doesn’t stain easily, and basically only needs to be wetted before use. They’re not terribly expensive compared to other quality boards, and I find myself reaching for it almost every time. 
  3. Like
    5698k got a reaction from Panchango in Ruixin Pro Has Humbled Me   
    That looks very similar to an edge pro. My guess is the chosera or shapton stones for edge pro would work on your unit. Edge pro also sells a kit for flattening your stones, they will concave a bit with use. 
     
    When you first start doing quality sharpening, it’s shocking how much diffraction a truly sharp knife makes. 
     
    I highly recommend looking into a good strop. 
  4. Like
    5698k got a reaction from landscaper in Some new knives   
    Bosceaux got me on the KS train also. I got it yesterday, and it’s everything I hoped for. I had recently bought a Konosuke GS+ 240mm, and I love it, but because of its design it’ll be limited to lighter prep work. The KS is everything! I worked on the edge a bit and now it almost literally fall through veggies. 
     
    Thanks for the “tip” Bosceaux!
  5. Like
    5698k got a reaction from landscaper in New knives   
    As Bosceaux said, a 210mm ish gyuto is probably as good all around knife as you can get. I have probably 10 good Japanese knives, and 90% of the time, that’s what I reach for. What do you spend? That’s entirely up to you, plus you need to decide what material suits you. There are several, but I’ll just say stainless or non stainless. If you want a maintenance free type, go with stainless. If you’re ok with keeping your knife clean, even as you use it, go carbon, or somewhere in between. The other side of this coin is the maintenance free doesn’t get as sharp, nor hold an edge as long, the non stainless are better at this. 
     
    There are some lasers that, as stated should be used for lighter work, I wouldn’t recommend these for a first knife. If you’re willing to spend $150-$200, you can get a truly all around workhorse that will be different from anything you’ve used. For less money, you’ll get excellent knives that will serve you well for years. 
     
    Regardless of what knifeyou get, please get a decent cutting board, wood of some kind is preferable. If you go down this hole, you’ll also need to learn to sharpen, or locate someone who does. A sharp cheaper knifeis better than a dull good one. 
  6. Like
    5698k got a reaction from slap1914 in New knives   
    As Bosceaux said, a 210mm ish gyuto is probably as good all around knife as you can get. I have probably 10 good Japanese knives, and 90% of the time, that’s what I reach for. What do you spend? That’s entirely up to you, plus you need to decide what material suits you. There are several, but I’ll just say stainless or non stainless. If you want a maintenance free type, go with stainless. If you’re ok with keeping your knife clean, even as you use it, go carbon, or somewhere in between. The other side of this coin is the maintenance free doesn’t get as sharp, nor hold an edge as long, the non stainless are better at this. 
     
    There are some lasers that, as stated should be used for lighter work, I wouldn’t recommend these for a first knife. If you’re willing to spend $150-$200, you can get a truly all around workhorse that will be different from anything you’ve used. For less money, you’ll get excellent knives that will serve you well for years. 
     
    Regardless of what knifeyou get, please get a decent cutting board, wood of some kind is preferable. If you go down this hole, you’ll also need to learn to sharpen, or locate someone who does. A sharp cheaper knifeis better than a dull good one. 
  7. Thanks
    5698k got a reaction from Bgosnell151 in New knives   
    As Bosceaux said, a 210mm ish gyuto is probably as good all around knife as you can get. I have probably 10 good Japanese knives, and 90% of the time, that’s what I reach for. What do you spend? That’s entirely up to you, plus you need to decide what material suits you. There are several, but I’ll just say stainless or non stainless. If you want a maintenance free type, go with stainless. If you’re ok with keeping your knife clean, even as you use it, go carbon, or somewhere in between. The other side of this coin is the maintenance free doesn’t get as sharp, nor hold an edge as long, the non stainless are better at this. 
     
    There are some lasers that, as stated should be used for lighter work, I wouldn’t recommend these for a first knife. If you’re willing to spend $150-$200, you can get a truly all around workhorse that will be different from anything you’ve used. For less money, you’ll get excellent knives that will serve you well for years. 
     
    Regardless of what knifeyou get, please get a decent cutting board, wood of some kind is preferable. If you go down this hole, you’ll also need to learn to sharpen, or locate someone who does. A sharp cheaper knifeis better than a dull good one. 
  8. Like
    5698k got a reaction from Smoque'n in PK grill   
    I cooked on a version of that grill for a lot of years, they’re quite capable, and one of the best pure grills out there. 
  9. Like
    5698k got a reaction from ckreef in Cutting/Carving board recommendations   
    I really like hinoki boards. Inexpensive, light, and easy to maintain. Good knives like them too. 
  10. Like
    5698k got a reaction from ckreef in New Japanese Knife   
    BTW Charles, your knife is my preferred look, simplicity. I feel like all the work went into the blade and handle, not the cosmetics of the knife. 
  11. Like
    5698k got a reaction from ckreef in New Japanese Knife   
    Charles, you really should get some good kitchen shears for the plastic cutting...my anal ness doesn’t allow such scratches. 
     
    As to what happens when you pick pick up a garbage knife after using even a decent Japanese knife? It makes me shudder. I was at a friends deer camp a few times this year, and I tried to sharpen his knives. I couldn’t do it, they were so terrible, the blades just bent, they wouldn’t take an edge. 
  12. Like
    5698k got a reaction from KismetKamado in SOLD - Komodo Kamado for sale in central Iowa   
    KismetKamado, your name is literally on this grill. If you get it, I promise you the gasser will become a storage bin. 
  13. Like
    5698k got a reaction from KismetKamado in SOLD - Komodo Kamado for sale in central Iowa   
    If your deck is built on 16” centers there’s no reason the kk can’t live there. Each wheel supports 150 lbs, so it’s not that much load. It’s not too big... 
  14. Haha
    5698k got a reaction from CentralTexBBQ in Ruixin Pro Has Humbled Me   
    Diffraction=difference. Wasn’t paying attention. 
  15. Haha
    5698k got a reaction from Dub in Matty Ice Christmas gift to O line   
    I jus wonder how dirty bird tastes when cooked on an egg. I bet it’s better than it’ll taste after they’re cooked in the dome Sunday!! WHO DAT!!
  16. Like
    5698k got a reaction from CentralTexBBQ in Ruixin Pro Has Humbled Me   
    That looks very similar to an edge pro. My guess is the chosera or shapton stones for edge pro would work on your unit. Edge pro also sells a kit for flattening your stones, they will concave a bit with use. 
     
    When you first start doing quality sharpening, it’s shocking how much diffraction a truly sharp knife makes. 
     
    I highly recommend looking into a good strop. 
  17. Thanks
    5698k got a reaction from bluayeddvl in upgradeitis vs toys vs cyberq cloud hands-on feedback?   
    I don’t have the cloud version cyberq, I have the older one. It’s my understanding that the interface is the only difference. That said, the cyberq works, every time. I’ve not had probe issues, fan issues, or any other for that matter. The only negative thing I’ve ever heard about the cloud based units is that at some time during the holidays, some reported hook up issues, possibly from so many cooking at one time. I know the cyberq has an ad hoc mode, I’m guessing the fb does also. 
  18. Like
    5698k reacted to KamadoJosephine in Having a helluva time maintaining 225   
    You said "subtleties".
     
    I deliberately misread it as "subtitles" to deliver some epic comedy gold...
  19. Like
    5698k got a reaction from Billy Grills in Having a helluva time maintaining 225   
    Uuhh.....ok.    
  20. Like
    5698k got a reaction from Billy Grills in Having a helluva time maintaining 225   
    The outside temperature will have a bit of an effect, colder air is much more dense, so you’ll likely have to close your vents more. 
     
    I do briskets at 275° regularly. 
     
    This is a  fun part, learning the subtleties of your grill. 
  21. Like
    5698k got a reaction from Billy Grills in Having a helluva time maintaining 225   
    Stop adjusting. Temps can’t settle in 5 minutes, so all you are doing is not allowing them to. Give it 20-30 minutes between adjustments unless it’s more than 50° from target. 
     
    Secondly, if you’re shooting for 225° and it settles at 240°, leave it alone. 
  22. Thanks
    5698k got a reaction from BGWolf in Having a helluva time maintaining 225   
    Stop adjusting. Temps can’t settle in 5 minutes, so all you are doing is not allowing them to. Give it 20-30 minutes between adjustments unless it’s more than 50° from target. 
     
    Secondly, if you’re shooting for 225° and it settles at 240°, leave it alone. 
  23. Like
    5698k got a reaction from KamadoJosephine in Having a helluva time maintaining 225   
    Stop adjusting. Temps can’t settle in 5 minutes, so all you are doing is not allowing them to. Give it 20-30 minutes between adjustments unless it’s more than 50° from target. 
     
    Secondly, if you’re shooting for 225° and it settles at 240°, leave it alone. 
  24. Haha
    5698k got a reaction from pesto3 in Need opinions on a good brisket problem   
    Tell your wife that it’s her fault! She bought the 19lb brisket, so you have absolutely no choice but to buy the big joe! 
     
    Let me know now how that works out for you!
  25. Haha
    5698k got a reaction from Ag83 in Need opinions on a good brisket problem   
    Tell your wife that it’s her fault! She bought the 19lb brisket, so you have absolutely no choice but to buy the big joe! 
     
    Let me know now how that works out for you!
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