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post #1 of 3
Thread Starter 

Hello people. Posted an introduction into the "Welcome" sub-forum and now I'm here.
I recently enrolled at Saint Paul College (a community and technical college) and I'm in a culinary program. I've got over a decade of home-cook experience. I experimented with vegetarianism for about two years, which didn't work out too good (blood-type O) and I am intolerant to gluten and have problems with dairy proteins and sugars. So I have a reactive immune system. I like foods from many parts of the world and often use spices and herbs common to Asian, middle-eastern and hispanic cuisine.


I'm also experienced with knives. I own several, but have no stainables (high-carbon). I've been free-hand honing knives for about five years. I actually enjoy sharpening knives and exploring to see what kind of an edge they can take and how long they can keep it. I have a cheapo aluminum oxide (india) double-sided stone which I use for most of the cutlery, a 6"x2" extra-fine DMT tablet and two combination synthetic waterstones from Norton (220 to 8,000 grit) as well as the Spyderco synthetic sapphire whetstones (medium, fine and ultra-fine). In addition to that I have the Norton lapping stone (not truly flat, argh) made of silicon carbide, which I'd only use on axes/hatchets, machetes, swords, cleavers, etc. I had to purchase a DMT 8"x3" coarse tablet to lap my Norton waterstones. I have a smooth steel rod, two ceramic honing rods (fine & extra-fine) and a diamond honing rod (extra-fine) and I'm good enough using a honing rod to put an edge on a knife that makes it unsafe for cutting the skins of tomatoes. So I can hone/sharpen pretty good.


Oh, and in case you haven't already guessed:  I also hone and use straight-edge razors. It's fun. Nothing like getting a chipped and dulled, tarnished and/or rusting neglected and abused straight razor and cleaning it up and honing it into a great shaving implement. I can get close, smooth shaves off of them and enjoy it very much. So I don't just eat off the blade, I also shave my face with them.


Got my books, knife roll, class schedule in order. Now just waiting for classes to start, which will be next week.

Edited by FB User (Private) - 8/16/10 at 3:57pm
post #2 of 3

Good choice of schools. Too many people fall for the images of Cordon Bleu and AI. One of the better local chefs I know (Jim Kohler of Luci Ancora) went to Saint Paul College.

Anulos qui animum ostendunt omnes gestemus!
Anulos qui animum ostendunt omnes gestemus!
post #3 of 3

I agree

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