Recent content by monty

Nice job. Thanks for the idea. Hope you don't mind if I borrow it :)

Do you think it would be enough to simply slow down a bit so that you can anticipate when you are about to dig into the stone? I have a SS 10,000 and that's what I had to do on that stone. It revealed quite a bit about how much I was "waving" the knife when I sharpened and other stones simply...

Here's another vote for Suehiro Rika 5000x. By far my favorite - -probably because I love the way the stone lets you read what's going on. That color is really reactive. I'm sure that's nowhere near the most informed reason to favor a stone, but it's all I got :)

I'm not trying to low ball you, but I can manage $50 (if that includes shipping). I understand if you'd like to give folks a chance to meet you at your asking price, so consider this offer a safety net. I'm sure you'll get what you asked originally :) PM if you are interested.

I wonder if any of you would give this video a try and let me know if you see any major problems with my technique? The angle of the video may be awkward, but I hoped to get a side view so that I can keep track of any wobble. also, that's the only way I can position my iPad without some special...

I supposedly only turned in 5 rib bones instead of six because two bones were held together by a small thread of meat. I'm not sure that's possible given the way I present ribs, but there's no use in arguing with repes. As for the bark, I wouldn't call it a char because I used indirect heat, but...

Pretty rough. I got Reserve Grand Champion at my last comp and I was feeling pretty confident. I got DQd on my ribs on a technicality (totally my fault, a rookie mistake) and it all kind of fell apart. Humility is a hard dish to eat, but it's got its own nutrient that makes you stronger :) I...

I competed at the Minnesota State BBQ Championship this last weekend and to my surprise I had a much tougher bark on my brisket than I am used to. Rather than use my scalloped Wusthof slicer to get through the bark I decided to use my Tojiro suji (sharpened to 8000x then stropped). I managed to...

I'm with you, Drinky. My 8" Forschner never leaves my bag. Here's what's in my BBQ bag 8" Forschner Tojiro Suji Misono Swedish suji (240mm) Konosuke (sp?) petty Wusthof 10" chef's knife wusthof poultry shears idahone rod A couple of white handled Baker's and Chef's cheapos for...

Dave, do you try and conform your grinding to the existing bevels, or do you essentially blend them all together as a result of the grinding process?

Happy birthday, Dave! I am sending you brisket and pork vibes from Iowa. Next time I come to Fleetwood I'll bring the real thing :)

I'm not meaning to be a shill for Jon, but I'd recommend calling him before you spend any money. http://www.japaneseknifeimports.com/ In my experience he won't sell you something you don't need and I suspect he can get you some awesome knives for much less than you have budgeted. Even if you...

I put a towel under and over an $.89 brick. Gives me knuckle clearance and the towels catch any residue. I never thought to ask my wife her opinion on the matter! :)

Sounds to me like you are doing pretty good. Tips, like anything else, come with practice and it sounds like you'll have them conquered in no time.

Glad you had a good experience. I have the same petty and it's awesome!