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note to self
tjv
Posts: 3,840
it's been a while since I had to do a 'note to self'........
bought a couple new fillet knives, one for home, one for shop. Used one at home two times, cut my thumb two times. First cut, opening the package. Second cut, washing it after second use. When opening the package, I thought, careful it will be sharp. When I hand washed it, I thought, don't put it in the dishwasher, it's all new and sharp.......note to self......yo knucklehead, fricking new knives are sharp...........lol
maybe a sign from above telling me to cook more..................
t
bought a couple new fillet knives, one for home, one for shop. Used one at home two times, cut my thumb two times. First cut, opening the package. Second cut, washing it after second use. When opening the package, I thought, careful it will be sharp. When I hand washed it, I thought, don't put it in the dishwasher, it's all new and sharp.......note to self......yo knucklehead, fricking new knives are sharp...........lol
maybe a sign from above telling me to cook more..................
t
www.ceramicgrillstore.com
ACGP, Inc.
Comments
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Or not to play with knives......tjv said:
maybe a sign from above telling me to cook more..................
hahahahahaha
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Cook more...Cut less.
Have my fair share of cuts as well. Birds Beak paring knife gave me 6-7 stitches at my office. Literally, they stitched me up in the office and put me back to work.lolThank you,DarianGalveston Texas -
what's more dangerous...a new sharp knife or an old dull knife?Signal Mountain, TN
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@TN_Egger IMO no contest- the old dull knife is more dangerous due to the level of physical effort required to complete a cut.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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when i received my leech lake fillet years ago, it came with a band-aide
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I hear you, Tom. That's the reason I keep one of these in my kitchen!
Re-gasketing the USA one yard at a time! -
Yep. Don’t cut toward yourself. Bone will stop a pairing knife.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I sharpened my Shun today and knicked myself twice with it without knowing it happened until I saw blood.
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How do you like the shun? Heard nothing but great things, and I have been really impressed with the ones I've demo'd. Thinking about becoming a dealer for themCashfan said:I sharpened my Shun today and knicked myself twice with it without knowing it happened until I saw blood. -
I like them a lot, and have a 6 1/2" Nakiri, 8" Chef, and 6" Boning knife, all Classic Series. The Nakiri gets used almost everyday. It gets honed regularly and today was the first time I took it to the stones, a little over a year after it was purchased. It was still sharp, but is wasn't SHARP. I'm kind of obsessed with having to have my knives SHARP... I really just cleaned the edge up a little bit and wow, it is SHARP!!!
I also have an 8" Wustoff Chefs knife I use for heavy cutting, but the Shun's are much more comfortable for me to handle. -
Good to hear. Their rep was telling me how they'll sharpen them for free, you just pay for the shipping to/from. I wanted to get the Kiritsuta (sp??) for myself
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Their website says they will sharpen for free. If the edge would have been gone I might have sent it in, but it only needed 6-8 strokes per side with 1000 and 5000 grit stones on the edge pro. It was just bad enough the the honing rod could not clean it up.stlcharcoal said:Good to hear. Their rep was telling me how they'll sharpen them for free, you just pay for the shipping to/from. I wanted to get the Kiritsuta (sp??) for myself
The Kiritsuta looks like a really nice knife; might have to pick one up later on. -
glad to see I am not so much alone on knife meets finger.......
I just gotta be sharper than the knife when handling........lolwww.ceramicgrillstore.com ACGP, Inc. -
Cutting edge stuff for a sharp guy like yourself! Happy you still have all your digits though.
I'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
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Time for a knife safety reminder:
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 -
Had a 4am trip to the ER last week because my wife thought it would be a good idea to pry protective plastic, off of a small plastic bottle. Buried about an inch into her hand.
Brand new never used J.A. Henckels steak knife. She got zero sympathy for using my new knives like that.Highland, MI
L BGE, Primo, and a KJ Jr -
Nobody with a knife buried an inch into their head deserves any sympathy
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Ouch....you are having a rough New YearMeeeshigan22 said:Had a 4am trip to the ER last week because my wife thought it would be a good idea to pry protective plastic, off of a small plastic bottle. Buried about an inch into her hand.
Brand new never used J.A. Henckels steak knife. She got zero sympathy for using my new knives like that.
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 -
I was kidding of course.Nature Boy said:Nobody with a knife buried an inch into their head deserves any sympathyHighland, MI
L BGE, Primo, and a KJ Jr -
I am also a Lions fan, so it goes beyond the New Year.northGAcock said:Ouch....you are having a rough New YearHighland, MI
L BGE, Primo, and a KJ Jr -
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
I have the 8" Kiritsuki and the 6" boning knife, I love them both.stlcharcoal said:Good to hear. Their rep was telling me how they'll sharpen them for free, you just pay for the shipping to/from. I wanted to get the Kiritsuta (sp??) for myself_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Oh great, another thing I will have to buy from you.stlcharcoal said:How do you like the shun? Heard nothing but great things, and I have been really impressed with the ones I've demo'd. Thinking about becoming a dealer for themLarge and Small BGECentral, IL -
you know how to remove the pit from an avocado by slamming a knife into it and twisting it out? I thought I did, too. Global knife bounced off of the pit and sunk into my thumb, can't remember the last time I screamed in pain like that.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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@stlcharcoal I got the Shun brisket 12" nice for Christmas. This thing is NICE! Not sure I would drop $180 on another one if I lost this, but it's fun to glide through the brisket.stlcharcoal said:How do you like the shun? Heard nothing but great things, and I have been really impressed with the ones I've demo'd. Thinking about becoming a dealer for themMilton, GA
XL BGE & FB300 -
I was given a Shun 7" Cobalt M.V. steel Hollow Ground Santoku. The model number is DM-0718L. It is a beautiful work of art! BTW though...you know what that L means? Yup..its left handed! Once you know that then you realize the handle has a raised ridge which fits nicely in the fold of your left hand fingers! I understand Shun still makes them for lefties if you need that!Re-gasketing the USA one yard at a time!
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BUMMER TOM! I thought I was the only one to do this!
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Shun knives fit a sweet spot. They are higher quality than most of the german blades, readily available, and look good. In my experience, you can do better from a value perspective by going with more traditional Japanese manufacturers. That is, you will get higher quality steel, more hand craftsmanship, at similar or lower prices.
I started with a Shun premier Santoku and have since jumped in at the deep end of Japanese knives. More to come.Plymouth, MN
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