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Posts by DuckFat

Just remember you can not sharpen the Cutco DD steak knives. You have to send them in for sharpening and they get dull fairly quick. If you can return them you can buy a nicer set for a fraction of the price that you can maintain at home. If not then they work fine. Mine were a gift 12(?) years ago. The biggest down side is that you hit a bone or the plate the blades will chip very easy. Cutco is good about replacing them but you need to watch for that especially towards...
Ahh I see where your coming from BDL. The one thing I have seen people do with the grinders is gouge the rear of the blade the first time they use the grinder. Always a good idea to start with an old knife to get the feel of the wheel. For lack of a better description the sort of feel like they are grabbing the blade when you first start using one. I'm just not a grinder fan although to be honest I use a Chefs choice on my Dexter cleaver after I abuse it. Saves a bunch of...
"The Model 15, which is their top of the line as far as you're concerned, would net you a considerably better edge than anything you could put on a Wusthof -- at least using Wustie's factory bevel" That might be a wee bit of an exageration and is subject to interpretation at the very least. Another thing to consider is a grinder in the wrong hands can destroy a knife PDQ.
"what are you doing with them now?" Wishing I had more ! :cry::lol:
Google will tell you more than you want to know. ;)
Mise en place.
"I have a bachelor's degree in economics." Another way that is going to help is with the education requirements as you climb in certification level. You will receive points for each level of your education. X points for grauating HS and X points for your degree. So you already have one segment of your certification knocked out of the way! :)
"Cutcos are fine steak knives; but they're very, very expensive compared to other attractive serrated knives" I have these and they are DD edge which means there is no way to sharpen them other than sending them in. They aren't half bad but the hanldles are cheap plastic. They run $112 for four. The Viking or Cusinart sets in places like Bed Bath & beyond are far better and about 1/4 the price.
You can't go wrong with Mark at CKTG. Be sure you search for a discount code before you order. You may want to try "knifeforums" or the month as the magik word. ;) I wouldn't worry a lot about which stone flattener you buy. Just pick up what ever Dave or Mark has if you order from them. They both carry flatteners as well as knife guides which is a great way to learn. You don't need felt pads, a strop or a 6k stone to start. Ease into it. Get a DVD, the edge guide, a...
No. The meat needs to release moisture to dry age. That's not possible with frozen flesh.
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