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ChefOnAWire said:
Well "Chef" Blaine is back and this time he means business. By business I mean he's going to murder some poor knife. I'm no expert in single bevel knives but I would have to say this is wrong.

[video=youtube;P_CrnFZaV5k]http://www.youtube.com/watch?v=P_CrnFZaV5k[/video]

Be sure to watch the whole video to learn about micro bevels!
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You its a good knife because it has a "high iron content". I look for that when I buy knives.
 
El Pescador said:
You its a good knife because it has a "high iron content". I look for that when I buy knives.
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That's exactly what I was thinking...I could see this being a brain fart and just saying the wrong word...but I'd also expect some kind of correction in the noes and didn't find one. OTOH, he did describe it as "high carbon steel" in one of the comments.
 
oh


my


god


I can't believe I just watched another one of his vid's. That's 15 minutes of my life gone down the drain...

Seems like he's been watching some of Jon's vid's, gettin' all fancy-like talkin' 'bout hamaguri style edges and high iron steel and what not.
 
mpukas said:
oh


my


god


I can't believe I just watched another one of his vid's. That's 15 minutes of my life gone down the drain...

Seems like he's been watching some of Jon's vid's, gettin' all fancy-like talkin' 'bout hamaguri style edges and high iron steel and what not.
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Yeah, its like playing "telephone" with a group of deaf people....the message is lost
 
Ok so this is not Youtube, and I hope it does not break any rules....but I just had to post this.

[video]http://screen.yahoo.com/mansome-episode-118-knives-130000071.html[/video]
 
I didn't mind that one. Yes they were totally tongue in cheek, but some good info in there.
 
[video=youtube;1dM62Xpm9Ns]http://www.youtube.com/watch?feature=endscreen&NR=1&v=1dM62Xpm9Ns[/video]
 
I don't see this as belonging with the knuckle heads, I like the guy from America's test kitchen and think he did an excellent job describing the options available to sharpen a knife. I realize that to members of this site it may seem sacrilege to use a chefs choice but for 99% of households it would be a huge improvement, even the $12 hand held thing would be an improvement. Most people never sharpen their knives, and I mean never, my parents for one have had basically the same knives for 25 years without so much as owning a honing rod let alone a way to sharpen. This video is direct at people like them, and for that I think it's perfect.
 
The hekler said:
I don't see this as belonging with the knuckle heads, I like the guy from America's test kitchen and think he did an excellent job describing the options available to sharpen a knife. I realize that to members of this site it may seem sacrilege to use a chefs choice but for 99% of households it would be a huge improvement, even the $12 hand held thing would be an improvement. Most people never sharpen their knives, and I mean never, my parents for one have had basically the same knives for 25 years without so much as owning a honing rod let alone a way to sharpen. This video is direct at people like them, and for that I think it's perfect.
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+1

There's nothing wrong with using a chefs pro or a accusharp on a soft-steel knife to sharpen it. Stones are wasted unless you are THINNING and sharpening.
 
I'm very disturbed because it appears the guy is totally nude.
 
[video=youtube;H06pWXdHyJE]http://www.youtube.com/watch?v=H06pWXdHyJE[/video]
 
I'll have to try that on one of Doi yanis. Beautiful technique.
 
[video=youtube;IUE0MNvaDE4]http://www.youtube.com/watch?feature=player_embedded&v=IUE0MNvaDE4#![/video]
 
I should make a giovanni greatest hits video for lulz.
 
I admire Kimball for making a cook book empire and a fairly competent test kitchen. I've used a lot of his recipes for myself, friends and clients that have turned out very well, and have learned a lot from his team/show/magazines/books over the years... but at the end of the day, he really is a major D'Bag.

I've tried to be a kinder, gentler, nicer mpp over the years, but I still can't get past my aversions to him personally.

OTOH, he's not even in the same class of D'Bags as Good 'Ole "Chef Here". He and Sir Richard Blaine share a special place in the stratosphere of d'bagness.
 
This man has such a way with words! "It comes to a very sharp but blunt edge" "with chicken, you're really looking for that nice firm color." Personally, I can't stand soggy colors in my food.
 
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