or Connect
ChefTalk.com › phatch › Reviews by phatch

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...
(read more)

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...
(read more)
ChefTalk.com › phatch › Reviews by phatch