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View Full Version : What's your favorite recipe to test drive a new knife?



toddnmd
02-05-2013, 04:31 PM
Just curious what people's ideas are for putting a knife through its paces. Anyone have any standard recipes they use when they first get a new knife?

ThEoRy
02-05-2013, 04:49 PM
Anything and everything for a week straight. Find out it's strengths and weaknesses.

turbochef422
02-05-2013, 04:51 PM
Usually I like to make a few big batches of soup for the restaurant. Chowders, hearty veg ect

mainaman
02-05-2013, 05:07 PM
onions, potatoes, carrots, peppers.. so soups, stews, salads

Mike9
02-05-2013, 05:15 PM
Anything with mirepoix, chiffonade on herbs, garlic shaved like Paulie's, root vegetables and raw proteins. Then I like to see how they carve.

cclin
02-05-2013, 06:00 PM
tomato beef stew for me. you can do tomato test first. then, mince herbs + cut many hard root vegetables and raw proteins!

stevenStefano
02-05-2013, 07:06 PM
Coleslaw is my ultimate test of a knife

Zwiefel
02-05-2013, 07:19 PM
Fruit salad...lots of different textures and contrasts between the skin + the interior....plus my wife loves fruit salad, so bonus! All the acids/sugars help with understanding your new carbon too.

Mike9
02-05-2013, 07:24 PM
Coleslaw is my ultimate test of a knife

Yup - haven't made Coleslaw, or fried red cabbage in a while - thanks for reminding me to make some.

El Pescador
02-05-2013, 11:53 PM
Fruit salad...lots of different textures and contrasts between the skin + the interior....plus my wife loves fruit salad, so bonus! All the acids/sugars help with understanding your new carbon too.

Was thinking this too.

toddnmd
02-06-2013, 01:39 PM
Thanks for the suggestions! I know I can think of things myself, but it's always good to get some other ideas to expand my thinking.

bieniek
02-06-2013, 03:06 PM
take it to work.

Chifunda
02-06-2013, 06:04 PM
tomato beef stew for me. you can do tomato test first. then, mince herbs + cut many hard root vegetables and raw proteins!

Ditto. Followed by a batch of salsa.

mr drinky
02-06-2013, 06:12 PM
Soups mostly, salads second. I like testing knives out on really big jicama too. It is like an apple with some potato stickiness to it.

k.

Jmadams13
02-06-2013, 10:16 PM
And K, it tastes awesome....


I usually do a stir-fry, with lots of onions and peppers and ginger. Then I'll hit the potatoes and other harder veg. Then I take it to work and just use the crap out of it

toddnmd
02-07-2013, 08:19 AM
take it to work.

Well, I don't cook professionally, but it's a good idea for those who do.

Mike9
02-08-2013, 05:36 PM
Put my Hiro AS 270 to work on a pot of chili today. It sliced, it diced, it crushed, it minced - damn this is a nice knife!!

http://i1214.photobucket.com/albums/cc489/mikel9nine/chili3_zpsf3e063ed.jpg

3 lbs sirloin
large onion
2 red peppers
5 cloves garlic
Qt. beef stock
my MoTone Road Salt
black & white pepper
hungarian paprika
cumin
2 Tbs pancake mix
6 dried chilies - (Ancho, Guajilla & Arbol) - seeded, pan toasted and ground
bouquet garni of sliced carrot and celery
black beans, small red chili beans and white hominy

It's freaking delicious :hungry:

Mike9
02-08-2013, 05:52 PM
I forgot to add the 15 oz can of fire roasted tomatoes I reduced to a paste. Nice flavor that -

ThEoRy
02-08-2013, 07:12 PM
I've seen handles burned like that a few times. I'm not even going to comment on the beans....:eyebrow:

Mike9
02-08-2013, 07:27 PM
What - you got bean issues? :lol2: :justkidding:

JMac
02-09-2013, 01:08 AM
Broke me Honesuki in couple weeks ago, One whole Veal,20 pheasants, 30 rabbits, case of chic and in one weekend.

boomchakabowwow
02-09-2013, 09:56 PM
sliced tomatoes..done.

franzb69
02-10-2013, 12:47 AM
a day in the line during prep. =D