bluegirl if you are unhappy with the knife for any reason why not return or exhange it since it seems to be new?
IIR Chef Feitag used a UX10 on the next Iron Chef series.
" We're talking apples and oranges on a lot of this"
Perhaps, however I think it may well be benificial to those who do understand what the net result of using a grinder like this is on a knife edge Vs other sharpening...
Mark it might help if you told us what kind of pat you have. Sage grouse? Spruce grouse? Ruffed....etc.
Here is a link to a recipe I did a few years back (Honey BBQ grouse) for a local sporting goods store. This works very well with...
I guess the first thing I should say is hello neighbor! It really is a small world.
I'm not sure what kind of feed back you are looking for here. Dry aging has special refrigeration/humidity requirements. If you have concerns about this...
"Naniwa Chosera series are another matter. A minimal three stone -- 400#, 1000# and 5000# -- is well over $300 at retail for the stones alone. Throw in a cheap holder for $30, and a DMT 8XC (not even an XXC) to flatten, and you're...
"grind into a powder (clean coffee grinder works exceptionally well)"
That really is a good tip. I suspect a lot of us have one of those whirling blade bean grinders in the cupboard. They work great for uses like this but...
I haven't been able to confirm either so I may be incorrect. However Emeril was featured in the ACF magazine in the past so I would be very surprised if he is not affiliated.
There is no reason a couple of stones, even Choseras and a flattener should set any one back more than a few hundred dollars. Two stones can carry even a professional cook a long ways.
Before any one makes a decision to buy a grinder...
"In my opinion -- just an opinion, and just one home/amateur baker -- "touch" is the ultimate metric, and precise weighting is not a substitute"
Well said BDL and in the end (IMO) the absolute truth. What a scale...
