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JasonD said:
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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"It's a good idea to see what your cutting."....

I don't feel that needs a punchline or whitty comeback of any kind.

...."It's a good idea to see what your cutting.".... Amazing.
 
JKerr said:
Just watched that Chef Depot video.......didn't know maple chopping boards kill bacteria, I'll need to remember that one...:scared4:
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Dont know about maple in particular but wood in general has antibacterial properties so if you dont scrub plastic like hell and use bleach it is going to be worse than wood [Because of what stays in the deeper scratches]

Wouldnt say that the board kills bacteria:dontknow: but the wood does just that
 
bieniek said:
Dont know about maple in particular but wood in general has antibacterial properties so if you dont scrub plastic like hell and use bleach it is going to be worse than wood [Because of what stays in the deeper scratches]

Wouldnt say that the board kills bacteria:dontknow: but the wood does just that
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There are a number of studies that confirm this...one of the "gotchas" is that the wooden board needs to completely dry out between uses though.
 
Ohhh, remember this little diamond???
[video=youtube;ydvGhgsQoqE]http://www.youtube.com/watch?v=ydvGhgsQoqE[/video]
 
Lessons learned:

No carbon--it's cheap and won't hold an edge...good knife is high carbon stainless.

My wa handles don't have full tang--I've been getting some misinformation around here.

Oh yeah and 20* is the right angle to use--guess my problem all along could've been fixed by one video.

:spin chair:

Time to toss out the J-blades--back to the Henckels and Wusties for me...
 
wow....just wow. Except the comments on steeling, very nearly everything he says is wrong. for 7 minutes. The Gettysburg address was only 3 minutes. I'm stunned.
 
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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hahah "i...i, i literally have no hair left to show you guys!"

dude has some interesting form... not to mention he's got a bad case of the crazy eyes
 
Where did this guy get his information??? I want to see his bibliography!
 
Someone found your thread and made it into a bit.

[video=youtube;dqoPXC60l_s]http://www.youtube.com/watch?v=dqoPXC60l_s#t=0h0m30s[/video]
 
Feeling strangely self conscious. :wink:
 
Feeling strangely self conscious :wink:
 
:lol2: Here's one for you gizmo minded sharpeners....

[video=youtube;EAvIlPMtl2Q]http://www.youtube.com/watch?v=EAvIlPMtl2Q[/video]
 
ecchef said:
I thought I was watching a Monty Python sketch, but then realized no one was laughing. :what:
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very funny when he does the other side...

"the only problem now is that it doesn't work"

;)
 
rdpx said:
very funny when he does the other side...

"the only problem now is that it doesn't work"

;)
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his technique allows for sharpening the knife and the ruler at the same time.
I am waiting on part 2 showing how to deal with the curve towards the tip.
 
[video=youtube;VkpgFF8cO7s]http://www.youtube.com/watch?v=VkpgFF8cO7s[/video]
 
:knife:Where can I get a sharpening flashlight.
 
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