I'm very happy with this chef's knife from KAI. It cuts beautifully and retains a great edge for weeks; then I re-sharpen it to 15 degrees bevel using my Chefs Choice 15XV electric sharpener. Unlike most Wusthof and Henckles chef's knives, you can sharpen the entire length of this blade including the last 2 cm; the heel (circled in orange) is the same width as the rest of the blade. Five stars, would buy again.
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Don't tell anyone but the first thing I do is take the knife to a grinding wheel and make it part of the blade.
I paid for it, I'm going to use it. 😉
A very god choice Mark. Not available when I bought my 120. If mine ever breaks down, I think that will be my choice.
Gee, I feel left out.
My sharpening bench has four different wheels with guides, a specific holder for drill bits, a 12” rotating wet flat stone, three belt grinders of assorted sizes, a felt flap wheel with rouge and a leather wheel. Of course a granite flat stone to use with up to 4,000 grit paper.
I just rebuilt a WWII Brown & Sharpe 2B surface grinder for larger bits that need to be sharpened.
I only have four of the modern diamond stones, but make up for it with half a dozen or so real ones, including an Arkansas one and a very old carborundum one originally used for stropping razors.
It did take me a few years to get decent sharpening knives by hand. I did get a tool to hold chisels and it failed by flattening its’ wheel.
Of course the tool I use most on my kitchen knives is a “Steel.”
As to hollow grinding, I use that mostly for flat blade screwdrivers.
One of my guys offered to sharpen my Swiss army pen knife. It came back with half the blade ground down.
Honing I do every knife use. However I am grinding something at least once a week.
There is one tool I cannot sharpen! (A Phillips screwdriver.)
My sharpening bench has four different wheels with guides, a specific holder for drill bits, a 12” rotating wet flat stone, three belt grinders of assorted sizes, a felt flap wheel with rouge and a leather wheel. Of course a granite flat stone to use with up to 4,000 grit paper.
I just rebuilt a WWII Brown & Sharpe 2B surface grinder for larger bits that need to be sharpened.
I only have four of the modern diamond stones, but make up for it with half a dozen or so real ones, including an Arkansas one and a very old carborundum one originally used for stropping razors.
It did take me a few years to get decent sharpening knives by hand. I did get a tool to hold chisels and it failed by flattening its’ wheel.
Of course the tool I use most on my kitchen knives is a “Steel.”
As to hollow grinding, I use that mostly for flat blade screwdrivers.
One of my guys offered to sharpen my Swiss army pen knife. It came back with half the blade ground down.
Honing I do every knife use. However I am grinding something at least once a week.
There is one tool I cannot sharpen! (A Phillips screwdriver.)
I guess because my sharpener was worn out, and I hadn't found one locally that day, and didn't want to wait for the three day delivery time for another back then.
Case solved.
Case reopened. Order one today. It will arrive before the one you just bought becomes useless.
Not left out Ed. Like the rest of us we have to add our piece every once in a while.
We already know you win, you have each time you mention your set up, but you are mostly talking industrial, while we're talking about something you can store on your kitchen counter, and costs a few hundred bucks. You're bringing a monster truck to a go-kart rally.
OK then....
One of my pastimes at work last decade was setting up 4 cells for sharpening $%&"s, a trade secret. I reckon my little Fanucs could be taught to do an excellent job. 5 - 10 seconds.
I just use a broken piece of an old scythe sharpening stone in the kitchen for knife sharpening, it ain't rocket surgery.😎
One of my little Fanucs😉
One of my pastimes at work last decade was setting up 4 cells for sharpening $%&"s, a trade secret. I reckon my little Fanucs could be taught to do an excellent job. 5 - 10 seconds.
I just use a broken piece of an old scythe sharpening stone in the kitchen for knife sharpening, it ain't rocket surgery.😎
One of my little Fanucs😉
So a little earlier I was playing with my piggy.
Here is how the ear strips turned out.
They were simmered in a soy/sesame/five spice/ginger/garlic and sugar mix.
Here is how the ear strips turned out.
They were simmered in a soy/sesame/five spice/ginger/garlic and sugar mix.
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And since they wouldn't all fit in the pot, I decided on a little head cheese. I added some leftover loin for the fun of it.
This was a garlic/vinegar/worcestershire/chicken bouillon combo with green and fried yellow onion.
This was a garlic/vinegar/worcestershire/chicken bouillon combo with green and fried yellow onion.
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The turmeric in solid form is hard, and the impact of it on the blade is more than most other spices or food ingredients.
The drive from motor to blade, and the mechanism itself have to be strong enough to bear this.
As per my sister, who lives in Dubai, the ladies there have a preference for Indian makes, the models by Braun (for example), and others, have been known to break the blades while grinding turmeric.
So it is a sort of test if the machine is strong, or not quite good enough.
No ties to any make mentioned above.
Slow speed grinding, in a hand mill, will not raise the temperature or oxidize the dry ingredients as much as a motor driven unit, and personally I prefer coarse ground spices, the flavor retention in storage is better than with fine ground spices.
The drive from motor to blade, and the mechanism itself have to be strong enough to bear this.
As per my sister, who lives in Dubai, the ladies there have a preference for Indian makes, the models by Braun (for example), and others, have been known to break the blades while grinding turmeric.
So it is a sort of test if the machine is strong, or not quite good enough.
No ties to any make mentioned above.
Slow speed grinding, in a hand mill, will not raise the temperature or oxidize the dry ingredients as much as a motor driven unit, and personally I prefer coarse ground spices, the flavor retention in storage is better than with fine ground spices.
Commercial ground pepper is awful. I buy a kilo of whole black pepper and use a mortar and pestle to pound it into rough pieces, gives a much better flavour to every dish. Just enough to last a few days. The only time I use white pepper (which is the inner core of a whole black peppercorn) is when making an authentic Gazpacho.
I don't worry about the oxidizing of drier items, just the moist ones.
I usually grind or mill only what I need for that dish.
As far as the coarseness, that is dependant on the dish.
I would not venture into the world of blade spinning turmeric. Seems counterintuitive.
I usually grind or mill only what I need for that dish.
As far as the coarseness, that is dependant on the dish.
I would not venture into the world of blade spinning turmeric. Seems counterintuitive.
The Pepper Cannon is milled from a solid chunk of aerospace grade aluminum. It has 75 discrete, stepped, settings for coarseness - fineness of grind. And it's FAST; they claim 10x faster than standard pepper grinders. I think you'll be amused by the "FAQ" on that web page.
Hey Mark,
That did make for some good reading and it looks like a good product as well. Sounds like something that will sell. For me, until it breaks or wears out, I will stick with my 40 year old hand crank unit. It has almost infinite coarseness settings, is easy on the wrist and has a decent reservoir. I expect it would outlive and out grind that cannon as well. It wasn't very expensive IIRC. I didn't have a lot of money 40 years ago. I think I bought it for someone who gave it back saying they hadn't used it in a year so...
... and if you look at the second picture, the shiny spots on the lower casting are wear marks. IOW it has seen the love since coming home.
That did make for some good reading and it looks like a good product as well. Sounds like something that will sell. For me, until it breaks or wears out, I will stick with my 40 year old hand crank unit. It has almost infinite coarseness settings, is easy on the wrist and has a decent reservoir. I expect it would outlive and out grind that cannon as well. It wasn't very expensive IIRC. I didn't have a lot of money 40 years ago. I think I bought it for someone who gave it back saying they hadn't used it in a year so...
... and if you look at the second picture, the shiny spots on the lower casting are wear marks. IOW it has seen the love since coming home.
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