Author Topic: cooking  (Read 279220 times)

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Offline asava

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Re: cooking
« Reply #350 on: March 04, 2014, 02:04:04 PM »

i use stones to sharpen and a honing steel to keep straight in between times

and not trying to debate with you, just trying to pry additional information out of you that might be useful to me/others in the future

definitely was my fault for making it semi-confrontational. sorry.

Stones are the way to go. Are you using different grits for different knives? I can only really speak to using stones for my chef's and vegetable knives. Don't have any cleavers or heavy cutters, so I just stick with 1000/6000 to keep a fine edge for (mostly) slicing. I imagine you have and use a much wider array of steel than i do?


Offline Mr Bread

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Re: cooking
« Reply #351 on: March 04, 2014, 02:12:00 PM »
ast is getting condescended to so hard right now.  Thankfully he has all that outside T to fall back on.  Keeps the spirits high I bet. 
My prescience is fully engorged.  It throbs with righteous accuracy.  I am sated.

Offline AST

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Re: cooking
« Reply #352 on: March 04, 2014, 02:17:22 PM »

i use stones to sharpen and a honing steel to keep straight in between times

and not trying to debate with you, just trying to pry additional information out of you that might be useful to me/others in the future
just have one stone for now.  i will look into picking up more now tho

definitely was my fault for making it semi-confrontational. sorry.

Stones are the way to go. Are you using different grits for different knives? I can only really speak to using stones for my chef's and vegetable knives. Don't have any cleavers or heavy cutters, so I just stick with 1000/6000 to keep a fine edge for (mostly) slicing. I imagine you have and use a much wider array of steel than i do?

Offline Mr Bread

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Re: cooking
« Reply #353 on: March 04, 2014, 02:23:13 PM »
You should because he just made you look like a plebe.  Step up your sharpening game, son.  Do you even 1000/6000 bro? :ROFL:
My prescience is fully engorged.  It throbs with righteous accuracy.  I am sated.

Offline HerrSonntag

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Re: cooking
« Reply #354 on: March 04, 2014, 02:24:30 PM »

i use stones to sharpen and a honing steel to keep straight in between times

and not trying to debate with you, just trying to pry additional information out of you that might be useful to me/others in the future
just have one stone for now.  i will look into picking up more now tho

definitely was my fault for making it semi-confrontational. sorry.

Stones are the way to go. Are you using different grits for different knives? I can only really speak to using stones for my chef's and vegetable knives. Don't have any cleavers or heavy cutters, so I just stick with 1000/6000 to keep a fine edge for (mostly) slicing. I imagine you have and use a much wider array of steel than i do?
Pro-tip for you wet-stoneCats, I use a sharpie and color in the bevel on part of my knife right before sharpening, then you can review the remaining sharpie to see if you're sharpening at the proper bevel angle for the knife... when your strokes are taking off the whole mark (tip to blade) you've got the proper angle.

Offline AST

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Re: cooking
« Reply #355 on: March 04, 2014, 02:30:10 PM »
You should because he just made you look like a plebe.  Step up your sharpening game, son.  Do you even 1000/6000 bro? :ROFL:

at least he brings confrontational knife tips to the cooking thread, for a guy that is named afyer a food one would think you would bring more

nailed it!!

Offline 8manpick

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:adios:

Offline The Tonya Harding of Twitter Users Creep

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Re: cooking
« Reply #357 on: March 04, 2014, 02:43:40 PM »
fatty didn't make this thread so you idiots could argue about how you sharpen your knives or get caught in steve daves cooking board question he has already forgotten he asked.

talk about food.
I think what my friend Mitch is trying to say is that true love is blind.

Offline Mr Bread

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Re: cooking
« Reply #358 on: March 04, 2014, 02:54:26 PM »
fatty didn't make this thread so you idiots could argue about how you sharpen your knives or get caught in steve daves cooking board question he has already forgotten he asked.

talk about food.

You talk about food. 
My prescience is fully engorged.  It throbs with righteous accuracy.  I am sated.

Offline Mr Bread

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Re: cooking
« Reply #359 on: March 04, 2014, 02:55:11 PM »
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm

Quote
We have no commercial relationships to any company making cutting boards or other food preparation utensils.

Too specific.  They work for Big Wood. 
My prescience is fully engorged.  It throbs with righteous accuracy.  I am sated.

Offline 8manpick

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Re: cooking
« Reply #360 on: March 04, 2014, 02:57:39 PM »
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm

Quote
We have no commercial relationships to any company making cutting boards or other food preparation utensils.

Too specific.  They work for Big Wood.

:fatty:
:adios:

Offline AST

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Re: cooking
« Reply #361 on: March 04, 2014, 03:05:06 PM »
fatty didn't make this thread so you idiots could argue about how you sharpen your knives or get caught in steve daves cooking board question he has already forgotten he asked.

talk about food.

hey bro listen up here, this is important

this thread laid dormant for 2 years and 7 months until the chosen one breathed new life into it.  if you want to know who that is, well he's talking to you right now with a tone.  so if i decide talking about knives or cutting boards is cool, then you better believe it is cool.

now post some pics of your waffles or some bullshit that you pulled out of the freezer and nuked and become part of your perceived solution and not part of your perceived problem


Offline EllRobersonisInnocent

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Re: cooking
« Reply #362 on: March 04, 2014, 03:08:33 PM »
 :lol:

Offline Mr Bread

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Re: cooking
« Reply #363 on: March 04, 2014, 03:09:02 PM »
He deserved that.  Tonya is all snark and no substance iyam.  About time someone let him know he wasn't elected board princess, so he can stop acting like it.  #youaintboardprincesstonya
My prescience is fully engorged.  It throbs with righteous accuracy.  I am sated.

Offline asava

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Re: cooking
« Reply #364 on: March 04, 2014, 03:25:16 PM »
fatty didn't make this thread so you idiots could argue about how you sharpen your knives or get caught in steve daves cooking board question he has already forgotten he asked.

talk about food.

hey bro listen up here, this is important

this thread laid dormant for 2 years and 7 months until the chosen one breathed new life into it.  if you want to know who that is, well he's talking to you right now with a tone.  so if i decide talking about knives or cutting boards is cool, then you better believe it is cool.

now post some pics of your waffles or some bullshit that you pulled out of the freezer and nuked and become part of your perceived solution and not part of your perceived problem

this is beautiful.  :thumbs:



Pro-tip for you wet-stoneCats, I use a sharpie and color in the bevel on part of my knife right before sharpening, then you can review the remaining sharpie to see if you're sharpening at the proper bevel angle for the knife... when your strokes are taking off the whole mark (tip to blade) you've got the proper angle.

this is a pretty great tip, thanks. will test out.


also, gmafb with this bacteria malarky.

Offline Mr Bread

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Re: cooking
« Reply #365 on: March 04, 2014, 03:30:43 PM »
That was a great post by ast.
My prescience is fully engorged.  It throbs with righteous accuracy.  I am sated.

Offline AST

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Re: cooking
« Reply #366 on: March 04, 2014, 03:45:52 PM »
 :blush:

Offline CNS

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Re: cooking
« Reply #367 on: March 04, 2014, 03:58:15 PM »
Maybe this belongs in the LEED thread, but I have never once even contemplated buying something that would sharpen a knife. 

"Oh look, knife is getting dull"

"better put a new knife on the list"

Boom!  New knife!

I know, some of you are going to tell me that you don't just go and throw away high precision super sharp surgical type knives with super awesome Japanese handles.  I say to those ppl, I have been cooking longer than many here and have never had need for a knife too expensive to have to worry about replacing it's dull ass on a whim without thought or reservation. 

Just seems weird.

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Re: cooking
« Reply #368 on: March 04, 2014, 04:00:41 PM »

Offline Bloodfart

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Re: cooking
« Reply #369 on: March 04, 2014, 04:02:08 PM »
I am so jacked right now LET'S COOK SOMETHING! :runaway:

Offline Emo EMAW

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Re: cooking
« Reply #370 on: March 04, 2014, 04:08:26 PM »
wood vs. plastic:

http://www.news.wisc.edu/releases/1107.html

Just emailed that to the War Department.  Thanks.  :thumbs:

Offline asava

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Re: cooking
« Reply #371 on: March 04, 2014, 04:17:37 PM »
I am so jacked right now LET'S COOK SOMETHING! :runaway:

Short Ribs tonight, gentlemen. Will share results.

Offline AST

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Re: cooking
« Reply #372 on: March 04, 2014, 04:20:16 PM »
I am so jacked right now LET'S COOK SOMETHING! :runaway:

Short Ribs tonight, gentlemen. Will share results.

 :D

Offline slucat

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Re: cooking
« Reply #373 on: March 04, 2014, 04:20:24 PM »
on tap tonight: some kind of pasta/ravioli bake or something with garlic bread

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Re: cooking
« Reply #374 on: March 04, 2014, 04:21:47 PM »
Oh man ast got Tonya so hard with that post, in your fat rough ridin' face Tonya  :lol: