Comments for An Edge in the Kitchen http://www.chadwrites.com Knives, cooking and kitchen science with Chad Ward Sun, 07 Mar 2010 21:36:05 +0000 http://wordpress.org/?v=2.9.2 hourly 1 Comment on Steeling Your Knife by Chad http://www.chadwrites.com/steeling-your-knife-2/comment-page-1/#comment-733 Chad Sun, 07 Mar 2010 21:36:05 +0000 http://www.chadwrites.com/?p=168#comment-733 Tom, even the Fine rod is only about 600 grit, which is a little coarse for my tastes. I really prefer the 1200 grit Idahone rod sold by www.japaneseknifesharpening.com and EdgePro, among others. The added bonus is that the ceramic rod is hard enough to deal with Japanese steel in the 60+ HRC range. Many diamond plates and rods aren't that hard and the knife edge ends up pulling the diamonds out of the matrix. Tom, even the Fine rod is only about 600 grit, which is a little coarse for my tastes. I really prefer the 1200 grit Idahone rod sold by http://www.japaneseknifesharpening.com and EdgePro, among others. The added bonus is that the ceramic rod is hard enough to deal with Japanese steel in the 60+ HRC range. Many diamond plates and rods aren’t that hard and the knife edge ends up pulling the diamonds out of the matrix.

]]> Comment on Steeling Your Knife by T. Gray http://www.chadwrites.com/steeling-your-knife-2/comment-page-1/#comment-731 T. Gray Wed, 03 Mar 2010 16:11:58 +0000 http://www.chadwrites.com/?p=168#comment-731 Chad, how about a fine DMT steel for a carbon steel, double-beveled edge Japanese knife, like a Moritaka? Chad, how about a fine DMT steel for a carbon steel, double-beveled edge Japanese knife, like a Moritaka?

]]> Comment on KitchenAid Just Doesn’t Give a Damn by Allison http://www.chadwrites.com/kitchenaid-just-doesnt-give-a-damn/comment-page-1/#comment-727 Allison Sat, 27 Feb 2010 22:11:56 +0000 http://www.chadwrites.com/?p=105#comment-727 I too am having issues with this very model. I was so excited to have purchased my first one just over 2 years ago. 2 weeks after my warranty was up the gears stripped. I called KA and they, surprisingly, replaced it with a new model free of charge. One year and 3 months after I received that one they stripped again in the middle of mixing a batch of pizza dough using only 9 cups of flour. I am so aggrivated! How dare they! I called again and they are sending me a refurbished model with a 6 month warranty. I wish there was something I could do to get a full refund from them and just go to another company. I'm very disappointed! I too am having issues with this very model. I was so excited to have purchased my first one just over 2 years ago. 2 weeks after my warranty was up the gears stripped. I called KA and they, surprisingly, replaced it with a new model free of charge. One year and 3 months after I received that one they stripped again in the middle of mixing a batch of pizza dough using only 9 cups of flour. I am so aggrivated! How dare they! I called again and they are sending me a refurbished model with a 6 month warranty. I wish there was something I could do to get a full refund from them and just go to another company. I’m very disappointed!

]]> Comment on KitchenAid Just Doesn’t Give a Damn by Chad http://www.chadwrites.com/kitchenaid-just-doesnt-give-a-damn/comment-page-1/#comment-725 Chad Wed, 24 Feb 2010 15:57:53 +0000 http://www.chadwrites.com/?p=105#comment-725 At this point, I just don't know. I recently got my Professional 600 back from Kitchenaid for its second (second!) refurbish. The first time they replaced the gearbox housing with the newer metal version. The gear train still failed making a simple enriched bread dough. We'll see how long it lasts this time. When you make everything from scratch, as we're doing now, a heavy duty mixer is a must and the Kitchenaid just isn't reliable or sturdy enough for the job. For the average household it's probably fine. I bake a lot of bread and make sausage regularly, things that seem to strain the motor beyond its design capacity (despite KA's marketing). If you bake cakes and cookies and only occasionally make bread or pizza dough it would most likely hold up fine. I haven't gotten one in for a thorough review, but I have read very good things about the Electrlux DLX from people whose opinion I respect. That's probably what I would get if I were starting from scratch. Right now I'm after the holy grail -- a used Hobart N50. If I can get one for around $800 I'll be a very happy man. At this point, I just don’t know. I recently got my Professional 600 back from Kitchenaid for its second (second!) refurbish. The first time they replaced the gearbox housing with the newer metal version. The gear train still failed making a simple enriched bread dough. We’ll see how long it lasts this time. When you make everything from scratch, as we’re doing now, a heavy duty mixer is a must and the Kitchenaid just isn’t reliable or sturdy enough for the job. For the average household it’s probably fine. I bake a lot of bread and make sausage regularly, things that seem to strain the motor beyond its design capacity (despite KA’s marketing). If you bake cakes and cookies and only occasionally make bread or pizza dough it would most likely hold up fine. I haven’t gotten one in for a thorough review, but I have read very good things about the Electrlux DLX from people whose opinion I respect. That’s probably what I would get if I were starting from scratch. Right now I’m after the holy grail — a used Hobart N50. If I can get one for around $800 I’ll be a very happy man.

]]> Comment on Blade Show: Kramer Shun Collaboration by Chad http://www.chadwrites.com/blade-show-kramer-shun-collaboration/comment-page-1/#comment-724 Chad Wed, 24 Feb 2010 15:47:26 +0000 http://www.chadwrites.com/?p=56#comment-724 Hi, Jonathan, thanks for the kind words. The nakiri is one of the few double-beveled traditional Japanese knives and does indeed make for a great vegetable knife. If you already have a 10" chef's knife and know how to use it, however, the nakiri is probably redundant. However, nakiris can be very thin, making them better at precision slicing than a typical western chef's knife. I have one from Murray Carter that just drops through carrots as though they weren't there. Your cutting boards may be splitting A) because they haven't been oiled and have dried out, or B) they've not been properly dried after use or have been sitting in water. You need to oil your board with mineral oil every once in a while, especially in winter when the air is unusually dry. Oil all sides, not just the top. When you wash your board, stand it on edge in the sink to air dry after wiping it down. If your board doesn't have feet on the bottom air can't circulate underneath to aid in drying. The excess moisture can cause the wood to swell and loosen glue joints. Boadsmith boards are expensive but are the best available today. My 18" x 22" is going strong after quite a bit of regular abuse. I got one for my mother a couple of years ago. I'll have to check in with her to see how it's holding up in a household where cutting board maintenance is not a top priority :-P. Questions here are fine, and you might also want to try the "In the Kitchen" forum at www.knifeforums.com. I'm there quite a bit as are pro chefs, knife makers, and knife nuts with more collective knowledge about kitchen knives and gear than you'll find anywhere else. Take care, Chad Hi, Jonathan, thanks for the kind words. The nakiri is one of the few double-beveled traditional Japanese knives and does indeed make for a great vegetable knife. If you already have a 10″ chef’s knife and know how to use it, however, the nakiri is probably redundant. However, nakiris can be very thin, making them better at precision slicing than a typical western chef’s knife. I have one from Murray Carter that just drops through carrots as though they weren’t there.

Your cutting boards may be splitting A) because they haven’t been oiled and have dried out, or B) they’ve not been properly dried after use or have been sitting in water. You need to oil your board with mineral oil every once in a while, especially in winter when the air is unusually dry. Oil all sides, not just the top. When you wash your board, stand it on edge in the sink to air dry after wiping it down. If your board doesn’t have feet on the bottom air can’t circulate underneath to aid in drying. The excess moisture can cause the wood to swell and loosen glue joints. Boadsmith boards are expensive but are the best available today. My 18″ x 22″ is going strong after quite a bit of regular abuse. I got one for my mother a couple of years ago. I’ll have to check in with her to see how it’s holding up in a household where cutting board maintenance is not a top priority :-P .

Questions here are fine, and you might also want to try the “In the Kitchen” forum at http://www.knifeforums.com. I’m there quite a bit as are pro chefs, knife makers, and knife nuts with more collective knowledge about kitchen knives and gear than you’ll find anywhere else.

Take care,
Chad

]]> Comment on Steeling Your Knife by Chad http://www.chadwrites.com/steeling-your-knife-2/comment-page-1/#comment-723 Chad Wed, 24 Feb 2010 15:35:59 +0000 http://www.chadwrites.com/?p=168#comment-723 Single-beveled traditional Japanese knives like the yanagiba, usuba and deba should always be honed on a waterstone rather than a honing rod. However, double-beveled western-style Japanese knives can benefit from the use of a rod, albeit not the grooved ones that come with most knife blocks. Those do indeed pose a risk of chipping. A high grit ceramic rod, like the Idahone sold by JapaneseKnifeSharpening.com and others, is absolutely fine for quick touchups between sharpenings. Single-beveled traditional Japanese knives like the yanagiba, usuba and deba should always be honed on a waterstone rather than a honing rod. However, double-beveled western-style Japanese knives can benefit from the use of a rod, albeit not the grooved ones that come with most knife blocks. Those do indeed pose a risk of chipping. A high grit ceramic rod, like the Idahone sold by JapaneseKnifeSharpening.com and others, is absolutely fine for quick touchups between sharpenings.

]]> Comment on Steeling Your Knife by Michael http://www.chadwrites.com/steeling-your-knife-2/comment-page-1/#comment-722 Michael Wed, 24 Feb 2010 15:00:13 +0000 http://www.chadwrites.com/?p=168#comment-722 I've read that you shouldn't steal japanese knives as the harder steel used in these knives make them prone to chipping when steeled. Instead you should periodically work the knife on a high grit water stone. Is this true? I’ve read that you shouldn’t steal japanese knives as the harder steel used in these knives make them prone to chipping when steeled. Instead you should periodically work the knife on a high grit water stone.

Is this true?

]]> Comment on About Chad by To Know an Onion—and the Right Path « live to eat/eat to live http://www.chadwrites.com/about-chad/comment-page-1/#comment-720 To Know an Onion—and the Right Path « live to eat/eat to live Tue, 23 Feb 2010 16:50:38 +0000 http://chadwrites.com/blog/?page_id=2#comment-720 [...] is critical when you want mastery. And that made sense to me after watching this video. Thanks, Chad Ward, for helping me get those essentials [...] [...] is critical when you want mastery. And that made sense to me after watching this video. Thanks, Chad Ward, for helping me get those essentials [...]

]]> Comment on KitchenAid Just Doesn’t Give a Damn by Benelli http://www.chadwrites.com/kitchenaid-just-doesnt-give-a-damn/comment-page-1/#comment-718 Benelli Mon, 15 Feb 2010 16:41:19 +0000 http://www.chadwrites.com/?p=105#comment-718 Chad, Because I am very happy with the MAC Pro knives you recommended, I wanted to know if you would buy a post-2006 (metal gear box) KitchenAid Professional 600? I was looking at them, but I am a bit concerned because it looks like you must remove the attachments before you can remove the bowl. This seems like more of a hassle than tilting the head. Is it that big of a deal? Second for ease of use, durability, etc. what mixer would you buy if you wanted to spend $400? How about $600? Thank You. Chad,

Because I am very happy with the MAC Pro knives you recommended, I wanted to know if you would buy a post-2006 (metal gear box) KitchenAid Professional 600? I was looking at them, but I am a bit concerned because it looks like you must remove the attachments before you can remove the bowl. This seems like more of a hassle than tilting the head. Is it that big of a deal?

Second for ease of use, durability, etc. what mixer would you buy if you wanted to spend $400? How about $600? Thank You.

]]> Comment on ‘Tis the Season: Gifts for the Cook by Wilma http://www.chadwrites.com/tis-the-season-gifts-for-the-cook/comment-page-1/#comment-717 Wilma Fri, 12 Feb 2010 06:11:01 +0000 http://www.chadwrites.com/?p=137#comment-717 The one thing that keeps the shun knives in my mind is that they offer free lifetime sharping, all one has to do is pay for shipping them there. That really will add up if you get your blades sharpened every 12-18 months. The one thing that keeps the shun knives in my mind is that they offer free lifetime sharping, all one has to do is pay for shipping them there. That really will add up if you get your blades sharpened every 12-18 months.

]]>