Comments for An Edge in the Kitchen http://www.chadwrites.com Knives, cooking and kitchen science with Chad Ward Mon, 26 Dec 2011 16:18:40 +0000 hourly 1 http://wordpress.org/?v=3.3 Comment on KitchenAid Just Doesn’t Give a Damn by Rebecca http://www.chadwrites.com/kitchenaid-just-doesnt-give-a-damn/comment-page-1/#comment-967 Rebecca Mon, 26 Dec 2011 16:18:40 +0000 http://www.chadwrites.com/?p=105#comment-967 I read this 5 years too late :( My professional 600 KA just died. Same issues as listed above. I am one of the few die hards that make bread every day, bake everything from scratch and my mixer gets used daily. KA told me that they would send me a refurbished one. The gal failed to give me an order number and told me she was instead email it to me, that email never came and I am now on day 6 (they told me 7-10 business days and it would arrive via FedEx) and I am not holding my breath that a refurbished one will show up. I posted to FB and got tons of comments from people that just change out their own gears as they break. Seems like a pain to do though but this morning I took it apart. I can see what needs to be replaced. I am not hopeful though for long term use....vacillating on what to do.... Chad, did you get a new mixer and if so what did you get? I would seriously pay to get something that will hold up "forever". It's my main kitchen tool and I use it mod-heavy every day so it would be worth every penny. The most I make at a time is 4 loaves (10cups flour). I read this 5 years too late :(
My professional 600 KA just died. Same issues as listed above. I am one of the few die hards that make bread every day, bake everything from scratch and my mixer gets used daily. KA told me that they would send me a refurbished one. The gal failed to give me an order number and told me she was instead email it to me, that email never came and I am now on day 6 (they told me 7-10 business days and it would arrive via FedEx) and I am not holding my breath that a refurbished one will show up. I posted to FB and got tons of comments from people that just change out their own gears as they break. Seems like a pain to do though but this morning I took it apart. I can see what needs to be replaced. I am not hopeful though for long term use….vacillating on what to do….

Chad, did you get a new mixer and if so what did you get? I would seriously pay to get something that will hold up “forever”. It’s my main kitchen tool and I use it mod-heavy every day so it would be worth every penny. The most I make at a time is 4 loaves (10cups flour).

]]> Comment on KitchenAid Just Doesn’t Give a Damn by jots http://www.chadwrites.com/kitchenaid-just-doesnt-give-a-damn/comment-page-1/#comment-943 jots Tue, 11 Oct 2011 06:30:38 +0000 http://www.chadwrites.com/?p=105#comment-943 This is really said for our US companies. My Professional 600 just died (feels like the gear is stripped). Years ago, I was really proud and felt patriotic when I bought a Maytag Neptune front load washer dryer. But the washer kept on breaking. The company refused to own up. And in the following years, the Korean companies has introduced their washer dryer into the US market and have taken away a big chunk of the market. KitchenAid must watch out. Our companies should not be complaining that foreign companies are undercutting into the market when they themselves sell badly designed products and won't own up to the problems. Next thing you know, we may be seeing Samsung mixer or LG mixer. This is really said for our US companies. My Professional 600 just died (feels like the gear is stripped). Years ago, I was really proud and felt patriotic when I bought a Maytag Neptune front load washer dryer. But the washer kept on breaking. The company refused to own up. And in the following years, the Korean companies has introduced their washer dryer into the US market and have taken away a big chunk of the market. KitchenAid must watch out. Our companies should not be complaining that foreign companies are undercutting into the market when they themselves sell badly designed products and won’t own up to the problems. Next thing you know, we may be seeing Samsung mixer or LG mixer.

]]> Comment on Knife Sharpening: Coin Trick & Magic Angle Finder by Riecke Baumann http://www.chadwrites.com/knife-sharpening-coin-trick-magic-angle-finder/comment-page-1/#comment-932 Riecke Baumann Sun, 31 Jul 2011 05:01:40 +0000 http://www.chadwrites.com/?p=50#comment-932 If you are the guy who wrote a 2003 article, Knife Maintenance and Sharpening, on eG Forum, I am impressed. You must be very smart, because you stated some things I was thinking, but no one seemed to believe. (Just kidding, but I did feel less stupid.) I just could not get a sharp edge. Now, I am optimistic. My cutting is 95% skinning, gutting, and a little boning. It has always seemed that a burred edge worked best. Does that make sense? It never occurred to me to make the two angles in the edge. Question: for my uses: gutting and skinning, which angles are best? BTW, my Father could do the fancy steel thing, but he drew the edge away from the steel, in a strpping fashion. He said it was safer, and drew out the burrs. Last question? Do you recommend, when using a Lansky, to sharpen part of the blade, then move the blade down in the clamp, to avoid rounding the edge? Thanks. Riecke If you are the guy who wrote a 2003 article, Knife Maintenance and Sharpening, on eG Forum, I am impressed. You must be very smart, because you stated some things I was thinking, but no one seemed to believe. (Just kidding, but I did feel less stupid.)

I just could not get a sharp edge. Now, I am optimistic. My cutting is 95% skinning, gutting, and a little boning. It has always seemed that a burred edge worked best. Does that make sense?

It never occurred to me to make the two angles in the edge.

Question: for my uses: gutting and skinning, which angles are best?

BTW, my Father could do the fancy steel thing, but he drew the edge away from the steel, in a strpping fashion. He said it was safer, and drew out the burrs.

Last question? Do you recommend, when using a Lansky, to sharpen part of the blade, then move the blade down in the clamp, to avoid rounding the edge?

Thanks. Riecke

]]> Comment on ‘Tis the Season: Gifts for the Cook by JAPANESE COOKS KNIFE | Kitchen Appliances & Accessories http://www.chadwrites.com/tis-the-season-gifts-for-the-cook/comment-page-1/#comment-930 JAPANESE COOKS KNIFE | Kitchen Appliances & Accessories Mon, 18 Jul 2011 02:16:17 +0000 http://www.chadwrites.com/?p=137#comment-930 [...] japanese cooks knife chadwrites.com [...] [...] japanese cooks knife chadwrites.com [...]

]]> Comment on Steeling Your Knife by Chad http://www.chadwrites.com/steeling-your-knife-2/comment-page-1/#comment-929 Chad Sun, 10 Jul 2011 12:10:28 +0000 http://www.chadwrites.com/?p=168#comment-929 Yes, you could certainly do that. A few strokes will realign the edge if you notice that performance has diminished. The touched up edge will have a little more bite than the 12,000 grit edge, but you'll still have <em>most</em> of the benefits of a polished edge. You could also use a smooth honing rod, which will leave the 12,000 grit edge intact, or you could simply touch up the knife with a couple of passes on your 12,000 grit stone if you notice that it is not cutting as well as it was before. I keep an 8k stone under my sink for just that purpose. Yes, you could certainly do that. A few strokes will realign the edge if you notice that performance has diminished. The touched up edge will have a little more bite than the 12,000 grit edge, but you’ll still have most of the benefits of a polished edge. You could also use a smooth honing rod, which will leave the 12,000 grit edge intact, or you could simply touch up the knife with a couple of passes on your 12,000 grit stone if you notice that it is not cutting as well as it was before. I keep an 8k stone under my sink for just that purpose.

]]> Comment on Steeling Your Knife by Evan http://www.chadwrites.com/steeling-your-knife-2/comment-page-1/#comment-928 Evan Sun, 10 Jul 2011 04:08:05 +0000 http://www.chadwrites.com/?p=168#comment-928 If I sharpened my knife progressively from a 1,000 grit stone up to a 12,000 grit superstone, would it be okay to touch up the blade with a mac 2,000 grit ceramic honing rod? If I sharpened my knife progressively from a 1,000 grit stone up to a 12,000 grit superstone, would it be okay to touch up the blade with a mac 2,000 grit ceramic honing rod?

]]> Comment on KitchenAid Just Doesn’t Give a Damn by DR http://www.chadwrites.com/kitchenaid-just-doesnt-give-a-damn/comment-page-1/#comment-927 DR Wed, 27 Apr 2011 18:38:31 +0000 http://www.chadwrites.com/?p=105#comment-927 I work in a bakery and we have a couple of kitchenaids. They're for whipping cream mainly and smaller batches of frosting. We have 6 more mixers increasing in size that we use for doughs and breads. I own a kitchenaid at home and it's incredible not only how noisy it is, but how much it obviously does not enjoy bread dough. I bought it for bread and so I use it for bread, but I can tell it isn't long for this world. The absolute nonsense in the manuals about how the dough is 'ready' when it climbs the dough hook (about 4 minutes of kneading) is hilarious. The gluten has barely been touched at this stage and you're supposed to finish it all by hand? Err, why did I buy the mixer again? How are they allowed to market it in this way? It's simply lies. They look nice, but they're underpowered, noisy and a waste of money for anything other than light duty work. Unfortunately the real mixers are a lot more money and are hard to find in smaller home sized models. Hobart makes a very nice 5 quart, but brace yourself for that price. I work in a bakery and we have a couple of kitchenaids.
They’re for whipping cream mainly and smaller batches of frosting.

We have 6 more mixers increasing in size that we use for doughs and breads.

I own a kitchenaid at home and it’s incredible not only how noisy it is, but how much it obviously does not enjoy bread dough. I bought it for bread and so I use it for bread, but I can tell it isn’t long for this world.

The absolute nonsense in the manuals about how the dough is ‘ready’ when it climbs the dough hook (about 4 minutes of kneading) is hilarious. The gluten has barely been touched at this stage and you’re supposed to finish it all by hand?
Err, why did I buy the mixer again? How are they allowed to market it in this way? It’s simply lies.
They look nice, but they’re underpowered, noisy and a waste of money for anything other than light duty work.

Unfortunately the real mixers are a lot more money and are hard to find in smaller home sized models. Hobart makes a very nice 5 quart, but brace yourself for that price.

]]> Comment on Low Budget Knife Skills Videos by David http://www.chadwrites.com/low-budget-knife-skills-videos/comment-page-1/#comment-917 David Sat, 19 Feb 2011 14:12:18 +0000 http://www.chadwrites.com/?p=92#comment-917 I agree. I would <i>love</i> to see videos on knife sharpening! The book is awesome. Thank you for bringing some much-needed clarity and humor to this topic. I agree. I would love to see videos on knife sharpening!

The book is awesome. Thank you for bringing some much-needed clarity and humor to this topic.

]]> Comment on KitchenAid Just Doesn’t Give a Damn by jane naomi http://www.chadwrites.com/kitchenaid-just-doesnt-give-a-damn/comment-page-1/#comment-902 jane naomi Tue, 08 Feb 2011 01:24:10 +0000 http://www.chadwrites.com/?p=105#comment-902 Agree with the terrible performance of the Kitchenaid Professional Mixer - mine was in the repair shop three times in the two years after it went off warranty. Each time I"d call customer service, the implication was that it was MY fault for not knowing how to use it. I finally junked it and bought a Cuisinart but am not happy with it and have the feeling that it, too, is not long for the bread baking world. Maybe I'll try a Viking next. Too bad, because I have a 25 plus year old Kitchenaid that is going strong - just too small for bread making. Agree with the terrible performance of the Kitchenaid Professional Mixer – mine was in the repair shop three times in the two years after it went off warranty. Each time I”d call customer service, the implication was that it was MY fault for not knowing how to use it. I finally junked it and bought a Cuisinart but am not happy with it and have the feeling that it, too, is not long for the bread baking world. Maybe I’ll try a Viking next. Too bad, because I have a 25 plus year old Kitchenaid that is going strong – just too small for bread making.

]]> Comment on Low Budget Knife Skills Videos by Steve http://www.chadwrites.com/low-budget-knife-skills-videos/comment-page-1/#comment-804 Steve Mon, 03 Jan 2011 05:36:18 +0000 http://www.chadwrites.com/?p=92#comment-804 Chad, Your book is really wonderful. You've helped lift the veil on some topics for which I needed clarity. Your videos are also helpful. If you have time, please put up a few videos of you doing freehand sharpening on a benchstone - while the photos in your book are surely helpful, I find the video to be the easiest way to distance-learn when studying motion, like the gestures involved in sharpening. Thanks so much, and keep teachin' the people. Peace, _S Chad,

Your book is really wonderful. You’ve helped lift the veil on some topics for which I needed clarity.

Your videos are also helpful. If you have time, please put up a few videos of you doing freehand sharpening on a benchstone – while the photos in your book are surely helpful, I find the video to be the easiest way to distance-learn when studying motion, like the gestures involved in sharpening.

Thanks so much, and keep teachin’ the people.

Peace,

_S

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