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JBroida
12-27-2011, 08:39 PM
What are you guys doing for new years? Sara and I are heading up to Yosemite to visit my grandpa... i'm trying to decide which knives to bring with me for cooking (of course i have to travel with knives ;) ). Are you going somewhere? If so, are you bringing knives or stones with you?

Eamon Burke
12-27-2011, 08:46 PM
I will be eating with friends. I have to bring knives about every time I leave the house, I always get asked to cut stuff. I was asked to cut cheese slices on Christmas eve.

I'll bring my shig probably. When traveling, I bring the cck 1303 and an idahone rod.

echerub
12-27-2011, 09:00 PM
Heading to a friend's for a house party. Not sure what's going on there for food, but generally he's already got everything prepped. Will probably bring a little Takeda bunko banno with me just in case ... pretty much because that's what I already brought out for dinner at another friend's house for Christmas Eve :)

G-rat
12-27-2011, 09:07 PM
I'll Be prepping and cooking for our business's new years eve dinner. The heiji and mizuno gyutos are mirror polished an d ready for the onslaught!!!

mc2442
12-27-2011, 09:55 PM
Still a ralative newbie to sharpening, but did not stop my father from wanting me to bring all my stones down for Christmas. He just has a bunch of Wustoffs and others, but able to get them a whole lot better than his usual pull through thingie.

welshstar
12-28-2011, 01:14 AM
Friends house for dinner party

Got everything lined up, will be taking by nice new Suisin yanagiba to prepare the sushi. After that its a Allen Brothers wellington.

Got the drinks lined up in order

NV Krug
2008 Shafer Relentless
2000 Shafer Hillside Select Cab
2000 Grahams with the cheese

Cant wait, its a special night that we plan for months !!!

cnochef
12-28-2011, 01:59 AM
Prime rib and Cab Sav at our house, followed by dessert and ice wine. It's a NYE tradition for my wife and I.

We also start the year off with beans and greens for good luck, this year it's white bean and greens soup with ham hock-a Cajun/German specialty.

bcrano
12-28-2011, 02:06 AM
Was at my mother in laws all she had in her kitchen was a three inch serrated knife from the 70s. I had to buy her something... Best I could do in their area was a Wustof classic. Better than nothing.

Marko Tsourkan
12-28-2011, 02:20 AM
Planning to roast a duck and serve it with cream of mushroom gravy over spaatzle. Powder steel san mai gyuto is my go to knife at the moment.

M

mattrud
12-28-2011, 03:02 AM
I will be at the restaurant cooking it up I guess.

JBroida
12-28-2011, 03:11 AM
so you still use knives at the restaurant last time i checked :P

Sarge
12-28-2011, 04:03 AM
so you still use knives at the restaurant last time i checked :P

Well said.

I'll be on the line as well. For prep time I use my Moritaka 270 Gyuto and 255 Monazburo Kiritsuke. For the line I have my Calphalon Katana series petty, or my KAI wasabi 210 deba, probably both.

BraisedorStewed
12-28-2011, 05:01 AM
I'll be at the restaurant. Tomorrow is my day off and I'll be sharpening the: Hiro 300 Wa and TKC 270 Gyuto's, Harner Blue Jean handled slicer, Nenox G Honesuki, and Hiro 180 petty.

mano
12-28-2011, 05:03 AM
I was asked to cut cheese on Christmas eve.


Sometimes being festive smells bad. I hope you were nowhere near the Yule Log. It could've really lit the place up.

JohnnyChance
12-28-2011, 05:15 AM
I will be at the restaurant cooking it up I guess.

Same.


so you still use knives at the restaurant last time i checked :P

Usual gear. Lately it has been a 250mm Devin Spicy White san mai gyuto, 210mm HHH 1095 kiritsuke gyuto and a 285mm Marko 52100 sujihiki. Pretty versatile lineup.

Dusty
12-28-2011, 08:54 AM
I'll be camping in Tasmania with my little carbon Opinel folder and most likely my dojo AS nakiri.

TamanegiKin
12-28-2011, 11:15 AM
I'll be stuck at work but in good company with my 240 gesshin hide kasumi gyuto, kono white 210 petty, Kono HD 240 gyuto, yoshihiro 195 blue 2 hon deba and Suisin 300 shiro-niko yanagiba.

schanop
12-31-2011, 04:40 AM
Just got back from a week long holidays. I brought along yoshihiro white steel yanagi, ichimonji kichikuni white steel deba, kanemasa e-series suji, aritsugu a-type kiritsuke, and a little sabatier oyster knife. Somehow I have managed to use them all:
- used yanagi and deba on a nice 2.8kg yellow tail king fish for sashimi and other dishes;
- deba was also on duty halving/butterflying chicken through rib cage for bbq;
- suji handled bread and roast slicing;
- a-type for almost everything else;
- and of course, oyster knife for oysters.

schanop
12-31-2011, 06:53 AM
Some feasts (King fish and local far south coast Sydney rock oysters), at holidays house, for seven :

http://img823.imageshack.us/img823/7382/img1757a.jpg

http://img43.imageshack.us/img43/5619/img1762yx.jpg

http://img205.imageshack.us/img205/5954/img1747b.jpg

tk59
12-31-2011, 10:35 AM
I just got back from a Texax-Louisiana swing. I didn't cook much of anything but I take take along a Gesshin 400. I sharpened a bunch of Henckels, Cutcos and miscellaneous old stainless knives. I left a lot of wire-ish edges but they cut fine. :O

Cadillac J
12-31-2011, 02:01 PM
We are hosting a NYE party tonight, and I just used my Fujiwara FKM honesuki to cut up 3 racks of ribs this morning for my gf to get into the crock pot...and it flew through all like butter and the edge was still on point ready for a lot more after I was finished.

I usually keep the edge at 1200 grit, but stropped last night on my Chosera 600 to rough it up a bit and it was perfect for the job at hand. Effing love this honesuki.

apicius9
01-01-2012, 09:13 AM
Mmhh, I wanted to cook a few things tonight but then never got around to it. I decided to lay low and stay at home, so my knife use was limited to the Guede bread knife to slice the baguette and a butter knife for the truffle pate and the butter for a few canapees. After that, I was too full for the scallops ormsteak... Oh, and I prepared some sauerkraut with Canadian bacon and bratwurst using a Carter funayuki. Considering what I am actually doing with them, I have about 30 knives too many...

Stefan

Phip
01-02-2012, 03:20 PM
I tend to travel w/ three knives when the clan gathers on the left coast: kono 240 HD for almost everything, an oyster knife, and a Mac bread knife because the hard crusted breads just don't go down w/o a fight when I use the konosuke.

JohnnyChance
01-02-2012, 03:27 PM
I just got back from a Texax-Louisiana swing. I didn't cook much of anything but I take take along a Gesshin 400. I sharpened a bunch of Henckels, Cutcos and miscellaneous old stainless knives. I left a lot of wire-ish edges but they cut fine. :O

For shame!