I use honing sticks to maintain the edge on knives and scissors, just the tapered edge on scissors and knives.
There are combination stones available here, medium and smooth on the two faces.
Or use fine abrasive paper, 800-1000-1500-2000 grit Silicon Carbide (waterproof) is good.
Coarser abrasives will remove too much material, can cause pitting.
Leather strop, as used by barbers for old fashioned cut throat razors, is also an option.
Speaking of which, now I see barbers using half blades in a holder resembling a cut throat razor, they find it more convenient and somewhat safer in terms of cross infections.
There are combination stones available here, medium and smooth on the two faces.
Or use fine abrasive paper, 800-1000-1500-2000 grit Silicon Carbide (waterproof) is good.
Coarser abrasives will remove too much material, can cause pitting.
Leather strop, as used by barbers for old fashioned cut throat razors, is also an option.
Speaking of which, now I see barbers using half blades in a holder resembling a cut throat razor, they find it more convenient and somewhat safer in terms of cross infections.
Use the abrasives in sequence, rough at first, then finer in steps...that should be made clear.
Surface grinders can break wheels and send them flying in bits if too much depth of cut is set, you must be very careful with those...most machine shops here have dedicated operators, the others operate mills (milling machines), lathes, drills, EDM and disk grinders etc., but not the surface grinders.
However, the grinder operators do sometimes operated mills etc.
Surface grinders can break wheels and send them flying in bits if too much depth of cut is set, you must be very careful with those...most machine shops here have dedicated operators, the others operate mills (milling machines), lathes, drills, EDM and disk grinders etc., but not the surface grinders.
However, the grinder operators do sometimes operated mills etc.
Old school Naresh. I suppose you know the leather strop works because of the sand and grit introduced to the hide, yes?
Are you serious?
I don't even know what a surface grinder means.
Sharpeners here are diamond embedded steel wheels with reinforced ceramic stroppers for the final stage. Just like India, we have many of the fairer sex that are not so mechanically inclined, and we don't wish them to be bombarded by flying debris before dinner is even started.
I hope he gets to travel. His advice will offer so much to those already in the know.
Such an interesting fellow. I can't believe Naresh finds the need to offer all this wisdom when he has less to offer in this category.
Naresh, when's the last time you got to be out of your country?
So many things going on so cooking is kinda rare but I have a little beef on the go.
Chuck. 4 lbs, cut into two after seasoning. 24 or maybe 72 hours of marinading, who knows.
Both will go into the immersion for 8, maybe 12 hours, then grilled to finish.
Spice is normal beef things here in NA. Steak spice, black pepper, garlic and Worcestershire.
Chuck. 4 lbs, cut into two after seasoning. 24 or maybe 72 hours of marinading, who knows.
Both will go into the immersion for 8, maybe 12 hours, then grilled to finish.
Spice is normal beef things here in NA. Steak spice, black pepper, garlic and Worcestershire.
Attachments
The strop is like a buffing wheel, an abrasive compound is added for better abrasion.
Surface grinders are shop floor machines.
Knife sharpeners... I have a gadget with two inclined round abrasive stones, I am supposed to draw the dull blade through them, and after several passes it is supposed to make them sharp, not so effective with serrated blades.
Last visit out was pre 2019, been busy with aged people to look after, my father passed away in February, Mom has advanced Parkinson's Disease, so I am a little tied down by that.
Seriously, some of the thread posters in other threads are somewhat dim witted, and I do not want to be held responsible for their mishaps.
Or maybe they are out of their depth in electronics, but still...
Surface grinders are shop floor machines.
Knife sharpeners... I have a gadget with two inclined round abrasive stones, I am supposed to draw the dull blade through them, and after several passes it is supposed to make them sharp, not so effective with serrated blades.
Last visit out was pre 2019, been busy with aged people to look after, my father passed away in February, Mom has advanced Parkinson's Disease, so I am a little tied down by that.
Seriously, some of the thread posters in other threads are somewhat dim witted, and I do not want to be held responsible for their mishaps.
Or maybe they are out of their depth in electronics, but still...
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An interesting cooking technique. Hold the meat at the desired finished temperature until it reaches it.
The big problem with this technique is how do you wait without going crazy?
Oops never mind Cal! 😉
The big problem with this technique is how do you wait without going crazy?
Oops never mind Cal! 😉
My first pizza with from scratch crust. Looks like I overworked the dough; it pulled back from the edges.
Just ground pork and beef with spices, and cheese topping a pretty basic tomato sauce. Seeing it now, maybe I'll use a store bought bag of dough.
Just ground pork and beef with spices, and cheese topping a pretty basic tomato sauce. Seeing it now, maybe I'll use a store bought bag of dough.
I love chuck, for me it's more flavourful than the pricier cuts. I cook it long and slow.
I was once asked by a stranger at New Delhi railway station 'Have you seen my brother?'
I said no, he said thanks and went away.
Maybe I am a lunatic magnet, or I have a heightened sense of humor...whatever.
But it happens to a lot of us, things that are obvious to one person are completely out of comprehension for the companion.
That can lead to explanations, and arguments.
So I think explanations should be clear.
We have some people here salvaging parts and asking how much they are worth....from a person charging professionally $120 per hour, it is $2 per minute, so to reply that the item is $10 is itself $5 worth...
And to ship that will at times cost more than the open market price.
So either you ignore them, or guide them, it is your choice.
I said no, he said thanks and went away.
Maybe I am a lunatic magnet, or I have a heightened sense of humor...whatever.
But it happens to a lot of us, things that are obvious to one person are completely out of comprehension for the companion.
That can lead to explanations, and arguments.
So I think explanations should be clear.
We have some people here salvaging parts and asking how much they are worth....from a person charging professionally $120 per hour, it is $2 per minute, so to reply that the item is $10 is itself $5 worth...
And to ship that will at times cost more than the open market price.
So either you ignore them, or guide them, it is your choice.
I’ll tell you Ed. You put it out of your mind completely and take your wife’s iPad and set the timer. You then place it way high on the cupboards so she can’t see it and when she asks, you can’t imagine where it is. When it dings a day and a half later you take a second or two or maybe 30 to remember what it’s for and when the light bulb goes on you go rescue your beef.
Kind of.
Easier to look up immersion cooking than any of us try and give you the goods.
All I know is that once discovered, you may never buy a quality cut again unless time is of the essence. Those cuts offer so little in the flavour department.
Why buy tenderloin when you can have a similar result with a better tasting cut and all you need is a little patience?
Saturday’s meal starts on Thursday, that’s all.
I used to also, or it was used in stews or even fridge acid marinaded for multiple days.
No more. This is new world cooking and those who refuse to adopt it are leaving themselves out of something advanced. I only learned in the last 10 of my 50 years of cooking. I hesitated because I related it to ‘boil in a bag’ stuff before I learned the truth. I mean how can I end up with a beautiful rare tender chuck roast after 30 hours?
Doubters need to do their research. Took me over a year. I now consider that a lost year.