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Reviews by: phatch

Terrible tools

Posted

Pros: Inexpensive

Cons: dull, work poorly.

I was given this as a gift. Sadly, the tools are poor for their purpose.   The paring knife is dull, the handle is sort of triangular in cross section and uncomfortable. The sheath is a good idea for a ceramic blade, but in the end it just didn't matter.    I had high hopes for the peeler. It is a right hand use only unlike most common peelers that are leftie friendly. And it too is dull. Struggles on cucumbers and largely failed on carrots. The idea of a ceramic peeler seems like a great combination, but this is a poor execution of the idea.   Maybe my set is a poor example but I'm not interested in finding out anymore. 

Best book for cutting the Salt

Posted

Pros: You'll learn good technique, and cut salt

Cons: Cuts too far and loses some satisfaction in doing ti.

A critically important book for anyone who needs to limit sodium. Many good ideas and adaptations as well as sound technique to help you cook well and still enjoy food. Mostly. He tends to cut fat to an extreme as well which hinders some of dishes from achieving their potential.   The baking section is extreme and not practical for many people in my opinion.   Many of the recommended products are hard to find, or changed since original publication.   Still, it was a very helpful resource at the time I first had to limit my sodium and one I recommend frequently even now. He's gone on to write a few other low sodium books, particularly on baking. I've not tried...
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Beta Testing two Petty knives

Posted

Pros: Sharp, functional, work pretty well.

Cons: a tad short, a wee bit thick

New West Knifeworks wanted my input on some beta revisions to the Petty Utility Knife they offer. There's some angle to this picture than makes them look more different than they really are. I'm no pro in the photography, sorry.   One of the changes in these samples include a tapered tang. Both of these have the tapered tang. The tapered tang is a way to manipulate the balance point in a full tang knife. The tang tapers from the ricasso to the butt of the knife giving you all the strength of a full tang, but keeping the balance point more forward in the handle. The other primary difference is in the thickness of the blade stock. The blade in the Cocobolo handled...
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Searching for a Niche

Posted

Pros: Sharp, pretty

Cons: Short, too much curve

The middle of the set of the New West Knifeworks sent me for review.   The Mini Chopper has a 4 inch blade of BD-1 stainless steel.   In initial inspection, this was the best of the three knives in that it wasn't gouged or mis-sanded as the other two. It did have a burr on the butt that defied all attempts at photography. I could feel it, but couldn't see it. It seemed to be a little roughness, as of plastic that wasn't fully sanded off. Probably the resin impregnating the wood. It soon was knocked off as I couldn't detect it any more after a day or two.   Good initial sharpness, it behaved the best in the paper test with minimal feathering and light edge...
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Paring Knife for detail work

Posted

Pros: sharp, fine edge

Cons: broad point, short

This mini parer was included in a set of knives New West sent me for review.     This was a tough knife to review. I don't use my paring knives much as I'm not into fine garnishing or fine detail knife work in cooking. It's a 2 inch hollow ground blade in stainless steel. New West informs me that it's a new cutlery steel called BD-1.   The thumb test felt pretty darn sharp. The paper test was surprising as it feathered and tore.     As this knife is hollow ground, and I'm not generally a fan of hollow grinds, it could be that I have poor technique in using a hollow grind. As a control test, I took my only other hollow ground knife (AG...
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ChefTalk.com › phatch › Reviews by phatch