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DoubleEgger's Educational Series - Knives and Cutting Boards

DoubleEgger
DoubleEgger Posts: 19,175
in EggHead Forum
I've decided to post an educational series of posts dedicated to the craft that we all love. I'll tackle different topics each time and post articles and videos relevant to the topic. Hopefully this will provoke meaningful conversation. 

The first topic revolves around dull knives and cutting boards. Everyone agrees that a dull knife is an unsafe knife. This article goes into detail about why your knives go dull and how your cutting board material affects this. 

With the holidays upcoming, I suspect that some of you will be gifted cutting boards and knives.

Hope you enjoy the educational series. Topic 2 will be out in a few weeks. 

https://www.cuttingboard.com/blog/which-cutting-boards-are-best-for-knives/

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Comments

  • tarheelmatt
    tarheelmatt Posts: 9,867
    Great idea buddy.  We'll be having some new folks coming on board very soon and this is great info that needs to be viewed.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • bgebrent
    bgebrent Posts: 19,636
    Cool brother double!
    Sandy Springs & Dawsonville Ga
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  • YukonRon
    YukonRon Posts: 17,261
    Give a man a fish, you feed him for a day, teach a man to fish, he gets drunk a lot and is never home, hanging with his buddies, cooking on grills.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Great idea and info!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Focker
    Focker Posts: 8,364
    DoubleEgger said:
     Everyone agrees that a dull knife is an unsafe knife.
    Except for the Wusthof users, who still post pics from their 1990s 3 megapixel cameras. 

    Funny how bamboo, gets poo-poo'd on, but has a Janka almost identical to maple.

    Have used bamboo since I started this journey, and they are great boards, take a beatin', and are relatively cheap. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • northGAcock
    northGAcock Posts: 15,173
    YukonRon said:
    Give a man a fish, you feed him for a day, teach a man to fish, he gets drunk a lot and is never home, hanging with his buddies, cooking on grills.
    ....and eating grits!
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • logchief
    logchief Posts: 1,431
    Thanks, love the info and sharing here
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • SoCalTim
    SoCalTim Posts: 2,158
    I have a question about knife sharpening, I have a sharpener that works exceptionally well, when I sharpen a knife are their metal shards left on the knife?

    I've been in restaurant and seen chef's sharpen then immediately use the knive .. I've always been curious.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • DoubleEgger
    DoubleEgger Posts: 19,175
    edited November 2016
    @SoCalTim. Likely the chef was using the honing steel which reshapes the metal rather than a sharpener grinding the metal off. The author mentions this. 
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  • HeavyG
    HeavyG Posts: 10,380
    A lot of beautiful wood boards out there and for show and making a presentation/carving at the dining table they're hard to beat.

    For routine workaday use tho I'll take a 1 inch slab of HDPE over any other material.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • JustineCaseyFeldown
    JustineCaseyFeldown Posts: 867
    Focker said:
    DoubleEgger said:
     Everyone agrees that a dull knife is an unsafe knife.
    Except for the Wusthof users, who still post pics from their 1990s 3 megapixel cameras. 

    Funny how bamboo, gets poo-poo'd on, but has a Janka almost identical to maple.

    Have used bamboo since I started this journey, and they are great boards, take a beatin', and are relatively cheap. 
    just a quick recap, since it might not be obvious... but it's hard to post a new pic when 1.) you took the thing ten years ago.  and 2.) when the purpose of the pic was to answer a question, not brag about owning a knife

    pic was from way back when the forum was about cooking on the BGE and answering questions

    as for knives, i let the others brag about theirs.  we all have one thing or another we like or collect.

    i know people who can cook better than most with cheap stamped stainless knife.  shrug..  knife doesn't make anyone's food better or worse.






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  • gdenby
    gdenby Posts: 6,239
    Focker said:

    ...
    Funny how bamboo, gets poo-poo'd on, but has a Janka almost identical to maple.

    Have used bamboo since I started this journey, and they are great boards, take a beatin', and are relatively cheap. 
    From what I've read, the problem w. bamboo is not the hardness, but that sand particles can be in the woody stuff. Not good for most knives, and pretty bad for super sharp chippy edges. Assuming the reports are correct.
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  • HeavyG
    HeavyG Posts: 10,380
    gdenby said:
    Focker said:

    ...
    Funny how bamboo, gets poo-poo'd on, but has a Janka almost identical to maple.

    Have used bamboo since I started this journey, and they are great boards, take a beatin', and are relatively cheap. 
    ...problem w. bamboo is not the hardness, but that sand particles can be in the woody stuff...
    Never heard that one before.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • blind99
    blind99 Posts: 4,974
    JustineCaseyFeldown said:
    Focker said:
    DoubleEgger said:
     Everyone agrees that a dull knife is an unsafe knife.
    Except for the Wusthof users, who still post pics from their 1990s 3 megapixel cameras. 

    Funny how bamboo, gets poo-poo'd on, but has a Janka almost identical to maple.

    Have used bamboo since I started this journey, and they are great boards, take a beatin', and are relatively cheap. 
    just a quick recap, since it might not be obvious... but it's hard to post a new pic when 1.) you took the thing ten years ago.  and 2.) when the purpose of the pic was to answer a question, not brag about owning a knife

    pic was from way back when the forum was about cooking on the BGE and answering questions

    as for knives, i let the others brag about theirs.  we all have one thing or another we like or collect.

    i know people who can cook better than most with cheap stamped stainless knife.  shrug..  knife doesn't make anyone's food better or worse.






    I like when people leave a beautiful, perfectly clean knife laying casually next to sliced meat. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • DoubleEgger
    DoubleEgger Posts: 19,175
    I respectfully ask that this thread stay on topic for the sake of those interested in enhancing their cooking knowledge. 
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  • GrateEggspectations
    GrateEggspectations Posts: 11,605
    DoubleEgger said:
    I respectfully ask that this thread stay on topic for the sake of those interested in enhancing their cooking knowledge. 
    This comment is applicable to 95% of threads on this forum.   :)
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  • bgebrent
    bgebrent Posts: 19,636
    DoubleEgger said:
    I respectfully ask that this thread stay on topic for the sake of those interested in enhancing their cooking knowledge. 
    Second the motion.
    Sandy Springs & Dawsonville Ga
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