DC Tom Posted December 20, 2016 Posted December 20, 2016 I absolutely do not need an expensive fancy knife. I just really like the idea of the best steels and craftsmanship. It's the same with the folding knives I have. I guess it's like having a Rolex vs a timex. Totally unnecessary. I guess I could have worse bad habits or addictions. I appreciate the craftsmanship and history. I make my own knives for that reason. I mean...I buy the steel. But since I'm choosing the steel, I know it's quality and will hold an edge. Then I make the handles for balance and fit. I also sharpen them myself. Apparently, unlike professional cooks, I'm not a kitty.
Augie Posted December 20, 2016 Posted December 20, 2016 (edited) I taught myself how to cook over the years. Started off watching FoodNetwork ( which is trash these days. Maybe it always was), then cookbooks, and now a lot of internet research. I really like SeriousEats.com for explaining the why of the recipe, dispelling common myths and grandma style misinformation, and recommending better practices/recipes. Its geared toward the home cook so its accessible. AmazingRibs.com has been equally great for bbq and grilling. Modernist Cuisine is a great resource for breaking down the science of cooking and explaining what happens at a molecular level. Modernist is aimed toward more advanced and hardcore home cooks, their recipes are mostly impractical, but the information is broadly applicable and there are a lot of cool techniques you can use. YouTube has been awesome for providing a visual on techniques which I haven't attempted before. I used YouTube to see how to cut certain vegetables properly and efficiently (its a major time saver), shuck oysters, breakdown live crab, prep fish, wrap dumplings, wrap beef wellington, etc. Seeing it done before you attempt it is great. With these sources I would say that I now understand what I'm doing and why I'm doing it in the kitchen. With a bunch of techniques in my toolbox, recipes are now just guides for ratios and proportion and I mix, match, and customize (for better or worse). Cooking is a lot more fun when it evolves past following steps checking a book for what comes next. I hope this helps to some degree. P.S. - I dazzled the old bags and hapless instructor at my Williams Sonoma date night cooking class. I half considered a mutiny. I'm the teacher now!! Thanks! That's awesome, and I think I'm following in your steps. We went to my wife's company Xmas party last night (staff and clients of a huge wealth management company....tens of thousands of dollars on this bash at a multi-million dollar house - WOW!) and people kept coming up telling me what a great cook I am. It wasn't just from my wife, we've done some things with her staff (some of whom apparently like to blow smoke!). Our future in-laws led with he same thing, apparently from my always hungry son. My sisters are the same way. I feel like I need to learn how to live up to this! I'm mostly just winging it. I feel like a fraud, and I'm a little bored. The first time I try a recipe, I try to stick to it. It feels like progress when I can adapt and evolve to get things the way I want it. The internet is awesome for ideas. I want to try an intense experience and see how much I get from it. I think I'm looking for something between date night classes and college classes. Augie- maybe check out local universities? I actually saw one here through Tulane run by their culinary medicine department. Got the email about an hour ago that I could do their free 6 week intro class starting in a few weeks (and then be eligible for higher levels down the line if I liked it). I was really surprised by a free community program like that as it seems reasonably extensive I had noticed it randomly earlier this year and just tossed my name on a list- funny timing. Thanks to you too! That sounds like exactly what I want. I looked into the one by me, and their website tells me (even for "adult learners") they want high school and college transcripts, proof of immunizations, etc. Sounds like a bit much, but I get rules. They are closed until after New Years so I'll go visit in a couple weeks. Edited December 20, 2016 by Augie
Chef Jim Posted December 20, 2016 Posted December 20, 2016 I make my own knives for that reason. I mean...I buy the steel. But since I'm choosing the steel, I know it's quality and will hold an edge. Then I make the handles for balance and fit. I also sharpen them myself. Apparently, unlike professional cooks, I'm not a kitty. Yeah but can you cook??
Augie Posted December 20, 2016 Posted December 20, 2016 I make my own knives for that reason. I mean...I buy the steel. But since I'm choosing the steel, I know it's quality and will hold an edge. Then I make the handles for balance and fit. I also sharpen them myself. Apparently, unlike professional cooks, I'm not a kitty. You buy someone else's steel? How.....un-organic!
DC Tom Posted December 20, 2016 Posted December 20, 2016 Yeah but can you cook?? No. But the ingredients I ruin are very nicely sliced and chopped.
Johnny Hammersticks Posted December 20, 2016 Posted December 20, 2016 You buy someone else's steel? How.....un-organic! Probably steel from Mexico. I have a couple of Henckels. It's just myself so I don't have to worry about anyone else not using them correctly. Our farmers market has a knife sharpener guy on site so I take them in periodically to get sharpened. I got a nice set of Henckels as a best man gift. Very solid knives.
DC Tom Posted December 20, 2016 Posted December 20, 2016 Probably steel from Mexico. Japanese Damascus steel, actually. Though if you want to get industrious, you can buy O1 steel blanks and grind your own blades. https://www.onlinemetals.com/merchant.cfm?pid=11678&step=4&showunits=inches&id=246&top_cat=1354 But I don't have the equipment for that, and I prefer the pattern on Damascus steel anyway.
Augie Posted December 20, 2016 Posted December 20, 2016 Probably steel from Mexico. I got a nice set of Henckels as a best man gift. Very solid knives. Awesome idea! My oldest son just got engaged and the youngest is sure to be best man. As it turns out, the youngest is a wannabe chef (like me). He's got a bunch of stuff under the tree which dominates this year's gifts. My wife made him open a couple Sunday as he was here for the Bills game, and he dominates the package under the tree.
Johnny Hammersticks Posted December 20, 2016 Posted December 20, 2016 Japanese Damascus steel, actually. Though if you want to get industrious, you can buy O1 steel blanks and grind your own blades. https://www.onlinemetals.com/merchant.cfm?pid=11678&step=4&showunits=inches&id=246&top_cat=1354 But I don't have the equipment for that, and I prefer the pattern on Damascus steel anyway. Fancy boy.
plenzmd1 Posted December 20, 2016 Posted December 20, 2016 This one has treated me well for the last 6 years or so. https://www.amazon.com/dp/B008M5U1C2/?tag=atkequippilot-20
BuffaloBillsForever Posted December 20, 2016 Posted December 20, 2016 If I was ever stuck in a kitchen that had only one knife I would hope it to be a cleaver.
Azalin Posted December 20, 2016 Posted December 20, 2016 If your hand is 100% on the handle and not the blade you have less control. Most of my hand is on the blade not the handle. You're the first person I've heard say this in quite a while. I never had formal culinary training, but during my years in kitchens I worked with a few people who were really good, and they all taught me to hold my blade in that fashion. It absolutely makes a difference. As far as owning quality chef knives goes, I've owned a Henkel but my favorite go-to is a mid-level Chicago Cutlery which I keep fairly keen by using a steel. I make my own knives for that reason. I mean...I buy the steel. But since I'm choosing the steel, I know it's quality and will hold an edge. Then I make the handles for balance and fit. I also sharpen them myself. Apparently, unlike professional cooks, I'm not a kitty. You mean you don't mine the ore yourself? The crucible process is still a viable method for home steel-making, and well within the capabilities of any discerning, capable American male. You may as well just order your knives online, for Pete's sake.
DC Tom Posted December 20, 2016 Posted December 20, 2016 You mean you don't mine the ore yourself? The crucible process is still a viable method for home steel-making, and well within the capabilities of any discerning, capable American male. You may as well just order your knives online, for Pete's sake. Of course I do. I'm just not equipped to forge-weld the blades.
Augie Posted December 20, 2016 Posted December 20, 2016 Of course I do. I'm just not equipped to forge-weld the blades. Don't let the shame be too much of a burden to you. I'm sure you have other fine qualities.....
Chef Jim Posted December 20, 2016 Posted December 20, 2016 Don't let the shame be too much of a burden to you. I'm sure you have other fine qualities..... If you find any of them please do let us know. On second thought...bah!! Who cares.
Augie Posted December 20, 2016 Posted December 20, 2016 If you find any of them please do let us know. On second thought...bah!! Who cares. My momma taught me to be polite, especially to the neediest among us.
DC Tom Posted December 20, 2016 Posted December 20, 2016 My momma taught me to be polite, especially to the neediest among us. When I boot the DC-Tom-bot up tonight, you're a dead man.
IDBillzFan Posted December 21, 2016 Posted December 21, 2016 Interesting topic, for me at least, because while my knife skills are not great, I genuinely enjoy the part of cooking that requires slicing, dicing, mincing, etc. My father-in-law brought me my first serious chef's knife about 10 years ago (Wustof), and after using "knife sets," it was like the first time I heard Lyle Lovett's "Here I Am" on high-end speakers. About a year-and-a-half agoI was introduced to these new knifes, tried one out and fell in love. It's like they cut the handle to fit my hand, yet it's light as can be. I got the 8" and 10" chef's knives, though I probably could live with just the 8". A lot of cash, but completely worth it to me. Can't imagine needing another knife ever again.
Augie Posted December 21, 2016 Posted December 21, 2016 Interesting topic, for me at least, because while my knife skills are not great, I genuinely enjoy the part of cooking that requires slicing, dicing, mincing, etc. My father-in-law brought me my first serious chef's knife about 10 years ago (Wustof), and after using "knife sets," it was like the first time I heard Lyle Lovett's "Here I Am" on high-end speakers. About a year-and-a-half agoI was introduced to these new knifes, tried one out and fell in love. It's like they cut the handle to fit my hand, yet it's light as can be. I got the 8" and 10" chef's knives, though I probably could live with just the 8". A lot of cash, but completely worth it to me. Can't imagine needing another knife ever again. YIKES! The first thing I glimpsed on that link was a 7 piece set for $1,500. I have my favorite knife (J.A. Henckles purchased years ago from my starving art student nephew) that I use for almost everything. Not having it would take the fun out of it, like going back to electric from gas. I'm glad that ONE knife is all I need.
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