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What Are You Buying Right Now? (non-OT version)
Comments
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This response may result in others being shocked, appalled, and calling for my banishment from this forum, but here I go: you could always take this opportunity to skip the Shun and buy a nice piece of craft aogami (super blue carbon steel). I own several Japanese knives - some in SS VG-10 (including a Miyabi) and several others in super blue and other carbon variants. There is no contest with the super blue.lousubcap said:I tried to jump on that Shun deal yesterday. Within 10 minutes of receipt of the email the knife I was targeting was "out of stock". Perhaps I will a bit quicker next year. -
I have a super blue core knife and it takes about 20 seconds to sharpen it. The only down side is you have to sharpen it every time you use it. like a 13 degree edge. But man, it cuts like butter. And it's a pleasure to use. Makes you want to chop everything in your fridge up.
______________________________________________I love lamp.. -
What is the knife you speak of? My fave, a Takeda super blue, holds its edge forever. I use it daily and would hazard that I don’t even sharpen yearly. I think @lit has the same knife I do and is also very satisfied.nolaegghead said:I have a super blue core knife and it takes about 20 seconds to sharpen it. The only down side is you have to sharpen it every time you use it. like a 13 degree edge. But man, it cuts like butter. And it's a pleasure to use. Makes you want to chop everything in your fridge up. -
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I hit it with the steel every time before I use it to straighten out the fold.I'm not saying it doesn't stay sharp, I just like to "freshen it up" once a day before I use it. I've hit it with the stone maybe 3 or 4 times. Doesn't take long. Had this knife about a year, was a Christmas gift from my brother last year when he sent us a "Mystery Knife". So he didn't know what it would be. I think he spent $150, the retail is much more.
______________________________________________I love lamp.. -
I am really just accustomed to sharpening by habit. I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift. Same steel you have, angle might be different. I have crappy cutting boards. My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.I've been planning on making an edge grain cutting table, but it's not that high on my priority list.______________________________________________I love lamp..
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What culinary school did you graduate from?nolaegghead said:I am really just accustomed to sharpening by habit. I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift. Same steel you have, angle might be different. I have crappy cutting boards. My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.I've been planning on making an edge grain cutting table, but it's not that high on my priority list. -
Sounds like you are talking about honing (straightening the edge) rather than sharpening. All chefs will hone their knives daily. Sharpening is a rare necessity with quality steel.nolaegghead said:I hit it with the steel every time before I use it to straighten out the fold.I'm not saying it doesn't stay sharp, I just like to "freshen it up" once a day before I use it. I've hit it with the stone maybe 3 or 4 times. Doesn't take long. Had this knife about a year, was a Christmas gift from my brother last year when he sent us a "Mystery Knife". So he didn't know what it would be. I think he spent $150, the retail is much more. -
GrateEggspectations said:
Partnership with Hitachi on the design?Legume said:They finally had a sale last week. Arrives today or tomorrow.
Approved and promoted by the VP Elect
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
I have heard good things about the KEF's.frazzdaddy said:
KEFs, M&K sub inside and Bose cubes and sub in the eaves for outside barnyard and fire pit.QDude said:
What speakers are you driving?frazzdaddy said:
Big fan of those Yamahas. I run two of them in my shop.QDude said:Not exactly headphones! I just picked up these Bose 10.2 speakers for the garage. I had to replace one of the woofer foam surrounds. They sound awesome - probably the best speakers made by Bose. I also just added a Yamaha 2070 amp which is also pretty old - high power unit designed for commercial purposes. This combination of Bose speakers with the Yamaha amp gives me the greatest sound I have ever heard.
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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CPFC1905 said:
Outstanding! Bose are on my special list.QDude said:Not exactly headphones! I just picked up these Bose 10.2 speakers for the garage. I had to replace one of the woofer foam surrounds. They sound awesome - probably the best speakers made by Bose. I also just added a Yamaha 2070 amp which is also pretty old - high power unit designed for commercial purposes. This combination of Bose speakers with the Yamaha amp gives me the greatest sound I have ever heard.
I have long harboured a desire for certain things and circumstances mean I can start to get through it. Hence I now have a Saab, Ok SWMBO is underwhelmed and it will go in the Spring - but ticked off the list none the less.
Santa is bringing me a Carhartt Full Swing jacket, tick.
Not sure what will come along after but since we might be moving house in early '21, I am hoping for a proper man-cave and associated accoutrement.
If that falls through, a tiny 4x4 to thrash about the local lanes in.
The Bose 10.2 are great. May be tough to find but worth the search.Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
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Any ideas? I found this in the kitchen appliance area of Goodwill. Not sure what it is...
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Well, technically it's both because I use an 18" diamond hone/steel.GrateEggspectations said:
Sounds like you are talking about honing (straightening the edge) rather than sharpening. All chefs will hone their knives daily. Sharpening is a rare necessity with quality steel.nolaegghead said:I hit it with the steel every time before I use it to straighten out the fold.I'm not saying it doesn't stay sharp, I just like to "freshen it up" once a day before I use it. I've hit it with the stone maybe 3 or 4 times. Doesn't take long. Had this knife about a year, was a Christmas gift from my brother last year when he sent us a "Mystery Knife". So he didn't know what it would be. I think he spent $150, the retail is much more.
______________________________________________I love lamp.. -
pgprescott said:
What culinary school did you graduate from?nolaegghead said:I am really just accustomed to sharpening by habit. I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift. Same steel you have, angle might be different. I have crappy cutting boards. My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.I've been planning on making an edge grain cutting table, but it's not that high on my priority list.It was a job title. I was "head chef". Sure, technically I should be technically trained, inferring a chef school. I was not. It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf. də. kɥi. zin]), the director or head of a kitchen.
______________________________________________I love lamp.. -
Well, so much for the casters on my file cabinets. The tiny nuts welded on the bottom of the file cabinet. . . welded to pretty thin steel, are not well suited for directional load (other than vertical). I'll probably just stick to the leveling feet.Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
@kl8ton I'll send you a pic of what I did. I have the same cabinets. I built a wood frame for the casters that attaches to the bottom. I think my cabinet is exactly what you had in the picture. I use it for storing power tools.______________________________________________I love lamp..
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Thanks for your research. It’s a disservice to those who are actually chefs to refer to yourself as one unless you are. I suppose you know that though. Just wanted to sound cooler than head cook. No biggie, just a peeve. No doubt you know your way around the kitchen plenty good enough.nolaegghead said:pgprescott said:
What culinary school did you graduate from?nolaegghead said:I am really just accustomed to sharpening by habit. I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift. Same steel you have, angle might be different. I have crappy cutting boards. My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.I've been planning on making an edge grain cutting table, but it's not that high on my priority list.It was a job title. I was "head chef". Sure, technically I should be technically trained, inferring a chef school. I was not. It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf. də. kɥi. zin]), the director or head of a kitchen. -
WeberWho said:Any ideas? I found this in the kitchen appliance area of Goodwill. Not sure what it is...
Looks like something you'd find in a physics lab.
______________________________________________I love lamp.. -
A citrus juicer. They work well, but do take up a lot of kitchen space.WeberWho said:Any ideas? I found this in the kitchen appliance area of Goodwill. Not sure what it is...
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That Takeda holds an edge better than any other knife I own by far. Makes my shuns in the same price range look like garbage.GrateEggspectations said:
What is the knife you speak of? My fave, a Takeda super blue, holds its edge forever. I use it daily and would hazard that I don’t even sharpen yearly. I think @lit has the same knife I do and is also very satisfied.nolaegghead said:I have a super blue core knife and it takes about 20 seconds to sharpen it. The only down side is you have to sharpen it every time you use it. like a 13 degree edge. But man, it cuts like butter. And it's a pleasure to use. Makes you want to chop everything in your fridge up. -
This past summer I replaced my Panasonic plasma, It was still working without any issues. I do think it was a lot dimmer than it was when I first got it 10 years ago. The dimmer picture is what drove me to replace it.HeavyG said:My beloved Panasonic plasma died so I bought a new telly. Sony No Baloney. An XBR49950H.
I replaced it with a Samsung Q90R 65 inch. I'm very pleased with the Q90R. Color accuracy may not be as good as the plasma, but it more than makes up for it in screen brightness. I can easily watch tv with the blinds open now. The plasma was very difficult to view with any light from the doors or windows. -
Thank you. Exactly what I was getting at.Lit said:
That Takeda holds an edge better than any other knife I own by far. Makes my shuns in the same price range look like garbage.GrateEggspectations said:
What is the knife you speak of? My fave, a Takeda super blue, holds its edge forever. I use it daily and would hazard that I don’t even sharpen yearly. I think @lit has the same knife I do and is also very satisfied.nolaegghead said:I have a super blue core knife and it takes about 20 seconds to sharpen it. The only down side is you have to sharpen it every time you use it. like a 13 degree edge. But man, it cuts like butter. And it's a pleasure to use. Makes you want to chop everything in your fridge up. -
pgprescott said:
Thanks for your research. It’s a disservice to those who are actually chefs to refer to yourself as one unless you are. I suppose you know that though. Just wanted to sound cooler than head cook. No biggie, just a peeve. No doubt you know your way around the kitchen plenty good enough.nolaegghead said:pgprescott said:
What culinary school did you graduate from?nolaegghead said:I am really just accustomed to sharpening by habit. I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift. Same steel you have, angle might be different. I have crappy cutting boards. My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.I've been planning on making an edge grain cutting table, but it's not that high on my priority list.It was a job title. I was "head chef". Sure, technically I should be technically trained, inferring a chef school. I was not. It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf. də. kɥi. zin]), the director or head of a kitchen.
Surely you're not suggesting that to be properly called a "chef" one has to be a graduate of some culinary school.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
I have been very pleased. 25 years and going strong. As much as I could afford at the time but glad I did.QDude said:
I have heard good things about the KEF's.frazzdaddy said:
KEFs, M&K sub inside and Bose cubes and sub in the eaves for outside barnyard and fire pit.QDude said:
What speakers are you driving?frazzdaddy said:
Big fan of those Yamahas. I run two of them in my shop.QDude said:Not exactly headphones! I just picked up these Bose 10.2 speakers for the garage. I had to replace one of the woofer foam surrounds. They sound awesome - probably the best speakers made by Bose. I also just added a Yamaha 2070 amp which is also pretty old - high power unit designed for commercial purposes. This combination of Bose speakers with the Yamaha amp gives me the greatest sound I have ever heard.Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and
Two rusty Weber kettles.
Two Rivers Farm
Moncure N.C. -
Service kit for my mountain bike fork and a jersey to get the free shipping.. such a sucker.
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It’s kinda like being the head pro at a golf course vs a PGA professional. The non culinary school path isn’t a short or easy one to be a true chef. Anyone can be called “chef” and if you aren’t actually deserving of that title, it diminishes others. Whatever, if people want to sound cool, that’s fine. No biggie. I’m not a chef. Anyway, I have to get to bed, I have an appointment with Dr. J to look at my sore shoulder. I hope he doesn’t recommend surgery. I sure wish my mother were still alive to “nurse” me back to health.HeavyG said:pgprescott said:
Thanks for your research. It’s a disservice to those who are actually chefs to refer to yourself as one unless you are. I suppose you know that though. Just wanted to sound cooler than head cook. No biggie, just a peeve. No doubt you know your way around the kitchen plenty good enough.nolaegghead said:pgprescott said:
What culinary school did you graduate from?nolaegghead said:I am really just accustomed to sharpening by habit. I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift. Same steel you have, angle might be different. I have crappy cutting boards. My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.I've been planning on making an edge grain cutting table, but it's not that high on my priority list.It was a job title. I was "head chef". Sure, technically I should be technically trained, inferring a chef school. I was not. It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf. də. kɥi. zin]), the director or head of a kitchen.
Surely you're not suggesting that to be properly called a "chef" one has to be a graduate of some culinary school. -
Okay- I did venture down the Takeda rabbit hole a few minutes ago. Everything is sold out-perhaps the cloud of the Christmas season will clear and I will return to my senses before a restock.GrateEggspectations said:
Thank you. Exactly what I was getting at.Lit said:
That Takeda holds an edge better than any other knife I own by far. Makes my shuns in the same price range look like garbage.GrateEggspectations said:
What is the knife you speak of? My fave, a Takeda super blue, holds its edge forever. I use it daily and would hazard that I don’t even sharpen yearly. I think @lit has the same knife I do and is also very satisfied.nolaegghead said:I have a super blue core knife and it takes about 20 seconds to sharpen it. The only down side is you have to sharpen it every time you use it. like a 13 degree edge. But man, it cuts like butter. And it's a pleasure to use. Makes you want to chop everything in your fridge up.
Edit: If anyone has a link that has the above knives available, please shoot me a PM.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
Some of the smartest people I know have no education - and I say that holding a university degree and having a spouse who holds several. My b-I-l, who never finished his university degree, is currently looking at selling a business he bought five years ago for 25 times his purchase price. Pretty amazing return on investment. Some of the best cooks out there have no formal training. When I asked about her background, one of the most talented Eggers in this place, @smokingal, stated she had no kitchen experience, save some time as a cashier at McDonal’s. I miss her posts. Just phenomenal - and self-taught to boot.pgprescott said:
It’s kinda like being the head pro at a golf course vs a PGA professional. The non culinary school path isn’t a short or easy one to be a true chef. Anyone can be called “chef” and if you aren’t actually deserving of that title, it diminishes others. Whatever, if people want to sound cool, that’s fine. No biggie. I’m not a chef. Anyway, I have to get to bed, I have an appointment with Dr. J to look at my sore shoulder. I hope he doesn’t recommend surgery. I sure wish my mother were still alive to “nurse” me back to health.HeavyG said:pgprescott said:
Thanks for your research. It’s a disservice to those who are actually chefs to refer to yourself as one unless you are. I suppose you know that though. Just wanted to sound cooler than head cook. No biggie, just a peeve. No doubt you know your way around the kitchen plenty good enough.nolaegghead said:pgprescott said:
What culinary school did you graduate from?nolaegghead said:I am really just accustomed to sharpening by habit. I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift. Same steel you have, angle might be different. I have crappy cutting boards. My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.I've been planning on making an edge grain cutting table, but it's not that high on my priority list.It was a job title. I was "head chef". Sure, technically I should be technically trained, inferring a chef school. I was not. It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.The word "chef" is derived from the term chef de cuisine (French pronunciation: [ʃɛf. də. kɥi. zin]), the director or head of a kitchen.
Surely you're not suggesting that to be properly called a "chef" one has to be a graduate of some culinary school. -
Thanks! I plan on putting power tools in mine too.nolaegghead said:@kl8ton I'll send you a pic of what I did. I have the same cabinets. I built a wood frame for the casters that attaches to the bottom. I think my cabinet is exactly what you had in the picture. I use it for storing power tools.Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
Go to bed Pete, you’re drunkFighting off the trolls 1 by 1
Large Egg
Pig, KY
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