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Any food or drink connoisseurs/critics?

Discussion in 'Non-Dama Drama' started by Ben Lowe, Jan 12, 2017.

  1. goenKendama

    goenKendama Moderator Staff Member

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    Oct 14, 2016
    Location:
    Metro Manila, Philippines
    @amagad It's dinner time here and somehow I don't think any of that is headed my way; totally not fair. ;)
     
    Apr 4, 2017
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  2. goenKendama

    goenKendama Moderator Staff Member

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    Location:
    Metro Manila, Philippines
    So are there any custom cutlery fans out there? A number of years ago I went to a custom knife show in Japan and was wowed by the variety of blades available. I happened across a maker named Mr. Itoh who made great looking knives at a reasonable cost (for a custom knife that is).

    I wanted to get one for my girlfriend who is pretty hard core when it comes to cooking and kitchen gear but was worried the knives he had were too pretty. When I asked if they were art or tools he said definitely tools and I "must use them." I picked up one and that started my journey.

    I don't have a good photo of that original knife here with me in Manila but here's a shot of Mr. Itoh's knives from a web retailer that sells them overseas. His blades use a R2 powder steel core sheathed with 16 layer nickel Damascas. Handle material is pretty much anything that he finds interesting: turquoise, abalone shell, mammoth tooth, stag, water buffalo horn, iron wood, and some synthetics like Corian and Micarta.

     
    Apr 5, 2017
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  3. Congarranza

    Congarranza DS Legend

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    Jan 10, 2017
    Location:
    Camarillo, CA
    I've been waiting for a Japanese knife fan, as well. Here in Southern California JKI is the source. I'm in a chat with him to purchase something. I won't get something intricate like you posted. Just something classic that will get me through 15 years before I hand it to my daughter.
     
    Apr 5, 2017
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  4. goenKendama

    goenKendama Moderator Staff Member

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    What are you thinking to get, Gyuto, Santoku, Deba. . . ?
     
    Apr 5, 2017
  5. Congarranza

    Congarranza DS Legend

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    Jan 10, 2017
    Location:
    Camarillo, CA
    Gyuto, nakiri, or usuba. Wa style handle. I'll probably get a stainless. I might get weak at the knees and jump on a white or blue steel. My parents house is close to his shop, so when I visit one day I'll step out of that shop with a gift to my kitchen
     
    Apr 5, 2017
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  6. goenKendama

    goenKendama Moderator Staff Member

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    Oct 14, 2016
    Location:
    Metro Manila, Philippines
    *cough* all three *cough* *cough*

    I'm actually hoping to pick up a nakiri from Itoh-san for my sidekick and mother of our restaurant. She has quite good selection of blades from him but not that style yet.
     
    Apr 7, 2017
  7. Jee Hurbaux

    Jee Hurbaux Member

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    Apr 3, 2017
    Location:
    Soflo
    I'm addicted to aloe water. You probably know aloe vera from rubbing on your body after a long summer day to soothe the burns. However, someone, somewhere figured out a way to make it drinkable and it's mf FIRE!!! it doesn't matter what flavor you get but my favorite is coconut. What's your favorite aloe water flavor?
     
    Apr 24, 2017
  8. amagad

    amagad Slayer

    Joined:
    Feb 21, 2017

    I liked it too but I was shocked by the sugar content found in the aloe water I had in my fridge. We drink alot of La Croix water, they have different flavors but I like natural flavor.
     
    Apr 24, 2017
  9. azleonhart

    azleonhart Moderator Staff Member

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    Location:
    Kuala Lumpur, Malaysia
    @Congarranza and @goenKendama, what are some good knife sharpeners that every household should have?
    I was at Kappabashi some weeks ago, and that thought never crossed my mind, somehow.
    Such a drag, working with blunt knives.


    @amagad you should really try fresh coconut water, right from the fruit itself!
    That mofo's the best thing we got going to handle the heat here in Malaysia.
     
    Apr 24, 2017
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  10. amagad

    amagad Slayer

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    Feb 21, 2017

    Funny you mention that, I do have fresh young coconuts in the fridge. After I drink the water, I add Chile Valentina, Lemon and Salt then I scoop the cococunut meat... So damn good (@Congarranza probably knows about thjs)
     
    Apr 24, 2017
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  11. amagad

    amagad Slayer

    Joined:
    Feb 21, 2017
    @Congarranza and @goenKendama may have good recommendations for knife sharpeners, I personally use spyderco tri-angle sharpener. For the more dull edged knives, I use the diamond rods. After going to a finer and finer rod, I finish it off with stropping the edge, they come out so sharp I can cut a cotton ball in half just by setting the knife on top, sometimes too scary sharp...

    Edit: I wouldn't say any home should have this, most homes can get by with some automatic sharpener or just a rudimentary sharpening stone/rod.
     
    Last edited: Apr 24, 2017
    Apr 24, 2017
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  12. Congarranza

    Congarranza DS Legend

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    Jan 10, 2017
    Location:
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    image.jpg
    @azleonhart This is all I use. Basic king combo1000/6000 once a month. Honing rod every day or two. I only have German steel knives at the moment. If you have Japanese steel, do not use a rod of any kind (arguable).
     
    Apr 24, 2017
  13. azleonhart

    azleonhart Moderator Staff Member

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    Location:
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    @Congarranza mannn that's a good routine you have down!
    I'm not that fastidious when it comes to sharpening my knives.
    Maybe a couple of months before i run it to the sharpening stone (a cheap, general one).
    I should really look into investing a good set someday.
     
    Apr 24, 2017
  14. amagad

    amagad Slayer

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    Apr 24, 2017
  15. Congarranza

    Congarranza DS Legend

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    Jan 10, 2017
    Location:
    Camarillo, CA
    I'm the cook of the family, so I maintain my knives sharp so I can spend less time and effort in the kitchen. When you do it all the time, it's not as grand of a project. It takes me about 5-10 minutes after soaking the stone. The first few times on a stone can be the longest because you are shaping it by hand vs machine. Subsequent times, it's just a few strokes to get the edge out and a mirror finish. Takes 15 seconds on the rod.
     
    Apr 24, 2017
  16. azleonhart

    azleonhart Moderator Staff Member

    Joined:
    Oct 12, 2016
    Location:
    Kuala Lumpur, Malaysia
    @Congarranza that's re-assuring to hear!
    What's your routine when using the stone?


    There are a few of them!
    You can really run amok with the food choices here.
     
    Apr 24, 2017
  17. Congarranza

    Congarranza DS Legend

    Joined:
    Jan 10, 2017
    Location:
    Camarillo, CA
    Drop the stone into a pan of water. Fire up a double shot americano, black. Sip. Watch or read the news. When the focus sets in, I rocket back over to the kitchen and start the sharpening process.

    I use the back and forth technique at 20 degrees rather than the single stroke technique. Once I feel the burr, I remove it by stroking backwards from tip to bolster. Repeat on the opposite side. Then I do the polishing 6000 side with the same technique for both sides.

    In the end, I sometimes use the single stroke 10 on one side, then the other. Drop to 8 and 8. Then 4 and 4, twice through. Then 2 and 2, twice and finish off with a single stroke on alternating sides.

    **WARNING: do NOT jam while consuming coffee and the stone is soaking. Your focus will set in and jamming never ends. This will result in dull blades!!
     
    Apr 24, 2017
  18. azleonhart

    azleonhart Moderator Staff Member

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    Oct 12, 2016
    Location:
    Kuala Lumpur, Malaysia
    Thank you for this!
    Do you usually set your stone on a cloth, or a rubberized object?



    HAHAHAHAHA thank you for the word of advice, definitely will not jam while soaking.
     
    Apr 24, 2017
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  19. Congarranza

    Congarranza DS Legend

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    Jan 10, 2017
    Location:
    Camarillo, CA
    @azleonhart the king combo comes with a base unit that has rubber feet. See the above picture.
     
    Apr 24, 2017
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  20. goenKendama

    goenKendama Moderator Staff Member

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    Location:
    Metro Manila, Philippines

    IIRC Cook's Illustrated did a review a while back and the Chef's Choice 463 came out on top for Japanese knives with a double bevel. I've used them and have given a fair number of them to people when I gave Itoh-san's knives as presents. The results have been pretty impressive and very consistent. I also use the Spyderco Sharpmaker (also have some diamond rods for it), plus various stones and whatnot but for ease of use the Chef's Choice wins for my Japanese blades. The only caveat I have is that it won't hold up to the rigors of a restaurant. Most of the guys that work in our kitchen have yet to master sharpening on a stone and since speed is of the essence I've been trying to find an "easy" alternative. I think they got about 6-8 months of use out of the Chef's Choice but at home I've yet to kill one.
     
    Apr 24, 2017
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