Welcome to Saturday's Potluck

Submitted by studentofearth on Sat, 03/20/2021 - 5:37am

“Learn the rules like a pro, so you can break them like an artist.”
Pablo Picasso

Today's diary is long on videos and short on writing. Knife skills are best learned by watching good practitioners and then practicing. Not very tolerant of dull cutting tools is the kitchen, too much work and higher risk of an accident if the tool slips while pushing harder to complete a cut. If a sharpener is not available a coffee mug can be set on a counter upside down to expose the unglazed ring to refresh the edge of a knife.

Jacques Pépin and a young chef demonstrate various knife skills.
[video:https://www.youtube.com/watch?v=JMA2SqaDgG8]

Professional chef knife skills learned in culinary school(approx 10 min)
[video:https://youtu.be/VJNA4vrdWec?t=63]

Retired Chinese chef discusses knife skills and sharpening with his adult son. As an immigrant he worked in a restaurant to pay college educations for his son and daughter so they would have an easier life.
(subtitles 30 min)
[video:https://www.youtube.com/watch?v=16Wd5jiu5wA]

Bonus find: Discovered The Jacques Pépin Foundation searchable video library while researching for today's Open Thread. He primary focus has been on enjoyment of food and teaching cooking skills, not endorsing kitchen equipment.

________

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Submitted by Lookout on Sat, 03/20/2021 - 8:57am

Good morning...

My knife skills are lacking especially as compared to Jacque's. He is an amazing chef, and is a sailor as well. When you are just cooking for yourself speed is less important than if you are serving meals to others.

My buddy took meat science at Auburn, and I wish I had as well. Butchering skills also require sharp knives.

Thanks for the link to Pepin's foundation with searchable vids!

Trade day was slim this AM. It is cool, about 40 F, but headed to 60 today. Spring is springing today. Hope everyone finds a little balance here on the equinox!

—

“Until justice rolls down like water and righteousness like a mighty stream.”

Submitted by magiamma on Sat, 03/20/2021 - 9:40am

morning soe

Tools not jewels has always been my motto in the kitchen or in the studio or in the garden for that matter. And lots o respect for them.
.
[video:https://www.youtube.com/watch?v=6FOUqQt3Kg0]

Have a good one, everyone!

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Submitted by QMS on Sat, 03/20/2021 - 10:27am

knifes and surfaces

I use a combination stone - rough on one side, fine on the other.
Then a hone to smooth the burrs. Looks like a stick on a handle.

I find the type of surface you cut on is important.
If cutting meats, I use Corian - a solid surface material
Good in that it doesn't take in the bacteria involved,
Not so good as it dulls the blade.

For veggies, I use hardwood cutting boards
better on the edge.

Have a couple plastic boards for smaller uses
like onions and garlic.

A really good quality chef's knife is a pleasure to use
in the kitchen. The Japanese sell a laminated blade
with a good mix of hardness and ability to keep an edge.

Watch your fingers!

—

question everything

Submitted by Lookout on Sat, 03/20/2021 - 10:45am

I use diamond sheet sharpeners

@QMS
similar to this set.

It also has an interrupted or holed surface that collects swarf or metal filings during sharpening to prevent it from accumulating on the surface and hampers the efficiency and speed of the work. Harder than ceramics, these diamond whetstones can be able to resist pressures and prolong its useful life. This versatile diamond knife sharpener can be used for all kitchen and home knives, garden and outdoor tools and even for woodworking tools of all types of materials. The stone can be used dry or lubricated with water.

We use inexpensive easy to sharpen carbon steel knives (of course they dull quickly too).

—

“Until justice rolls down like water and righteousness like a mighty stream.”

Submitted by QMS on Sat, 03/20/2021 - 11:04am

Yes, I use those too

@Lookout

But those stay in the work shop for chisels and pocket knives.
They tend to clog up, but do an excellent job of getting an edge
in a hurry.

—

question everything

Submitted by smiley7 on Sat, 03/20/2021 - 11:26am

Use those on ski edges, works like a charm. :)

@Lookout

Submitted by QMS on Sat, 03/20/2021 - 11:07am

Shun

@QMS @QMS

This is what I use ..

The angle of the blade edge to the sharpening stone is critical when sharpening.
35 degrees is a general rule of thumb. A higher angle (more towards vertical) will give
you a finer finish. It is about doing both sides of the knife, then steel honing to remove the burrs.