Kitchen samurai.... Please fall-in.

[photobum]

Thanks for the informative reply on the sharpener and cutting boards.

You are welcome.

Would you know where to get those end-grain boards as they are rather hard to find.

You can purchase an end-grain cutting board from Razorsharp, Heap Seng, Sia Huat, Lau Choy Seng, Tangs Orchard, Takashimaya and Robinson's (limited choice).

Also, with the kyocera honing rod, how long should one use the rod to sharpen the knife?

Kyocera ceramic sharpener comes in only one length and that is 230mm. Choose a honing steel longer than your longest knife. A slightly shorter one is okay but not too much (by 2 cm to 3 cm is fine).

 

[nautilus]

You are welcome.



You can purchase an end-grain cutting board from Razorsharp, Heap Seng, Sia Huat, Lau Choy Seng, Tangs Orchard, Takashimaya and Robinson's (limited choice).



Kyocera ceramic sharpener comes in only one length and that is 230mm. Choose a honing steel longer than your longest knife. A slightly shorter one is okay but not too much (by 2 cm to 3 cm is fine).

Hi Photobum,

Thanks once again.

Opps my bad...........i was trying to ask how often should i use the rod to sharpen the knife.

 

[photobum]

how often should i use the rod to sharpen the knife.

It all depends on how often you use your knife. Professional chefs traditionally steel their knives before each use. They then steel the knife again as soon as it begins to feel the least bit dull, which, depending on what is being cut, may be quite often.

Even if you steel your knives often, you will sooner or later notice that they do not cut as easily as they did when they were new. All knives will eventually dull from use. When this happens, it is time to sharpen your knives on a whetstone.

The difference between steeling and sharpening a knife is that steeling only straightens the burr and sharpening actually removes metal from the cutting edge and, in doing so, creates a new burr.

 

[photobum]

Here is my latest 'baby' -

Kikuichi 270mm yanagiba 'sushi' knife - kasumitogi grade, white carbon steel, with saya. [photo: photobum]

 

[nemo]

yo shifu check with you,

i have a set of Henckels, but i always get dried water stains on it. does it affects the knife?

also, i am using this microban antibacteria board... will it dull the knife? already, the board is very disfigured by the knife..

thanks

 

[zac08]

Wow... nice sushi knife...

how much was the damage??

 

[photobum]

yo shifu

No lah... I am not a 'shifu' yet. There is another 'shifu' above me.

i have a set of Henckels, but i always get dried water stains on it. does it affects the knife?

Water stain is common and it should not affect the cutting performance of your knives. Although to some, these stains do not look appealing, and in some cases, they may lead to rust if not removed (yes... all good knives rust, including Henckels) .

I recommend that you clean your knives thoroughtly with warm water after each user. Use very mild dishwashing detergent if necessary (I use very diluted Mama Lemon dishwashing liquid). Wipe away excess water on your knives with a clean dry cotton cloth. Lay knives on flat surface (such as countertop or table) for at least 15 minutes to allow them to dry before storing them.

If you do not intend to use a particular knife for a while (eg: a 'carving' knife), apply a thin layer of food-grade mineral oil on both sides of the blade and wrap in parchment paper. Store in a dry place with very little moisture (eg: a dry cabinet). And yes, I have another dry cabinet specially for my knives. ;p

also, i am using this microban antibacteria board... will it dull the knife? already, the board is very disfigured by the knife.

Yes, plastic or plastic-based cutting surfaces will dull knives quicker than wood boards. This disfigurement is a common sign of wear and tear. I suggest that you replace your plastic cutting board if it is badly scarred or warped.

 

[photobum]

Wow... nice sushi knife...

how much was the damage??

Thanks. It costs S$389.

 

[nemo]

Thanks for the reply. U mentioned u are using snow river chopping boards. are they expensive? rough estimate of price? thanks...

 

[photobum]

Thanks for the reply. U mentioned u are using snow river chopping boards. are they expensive? rough estimate of price? thanks...

I have both John Boos and Snow River wood cutting boards. Currently, I am using a 12" x 18" x 1.5" Snow River board which costs S$120 at Razorsharp.

 

[nautilus]

Hi Photobum,

Thanks once again.

Opps my bad...........i was trying to ask how often should i use the rod to sharpen the knife.

Hey thanks! I'll probably look for you to help me sharpen the knife with the whetstone when it dulls.

BTW, i see that you have a Naim amp. Are you a Naim fan?

 

[photobum]

BTW, i see that you have a Naim amp. Are you a Naim fan?

Yes, I love it.

This is a kitchen knife thread. Let's not OT anymore.

 

[nemo]

any cheap and good santoku around $50-80 to recommend?

 

[pinholecam]

My cousin who stays in Japan and learns katana swordplay bought me a gift kitchen knife from the guy who forged his katana. Unbranded, but wicked stuff. not sure if it was tested in the old katana way...

I find that the chinese choppa is the most brutally effective of all cooking blades. All purpose. Cleaves through skin, muscle, sinew and bone. Flattens with 1 bash (Yan can cook style) on the the flat side. Tenderizers with the non bladed side. Goes under the chopped and diced pieces and onto the broad blade for easy delivery from chopping board to wok.
Another "Great invention of ancient chinese civillization"

 

[photobum]

any cheap and good santoku around $50-80 to recommend?

You may want to take a look at Kai Select Edge 2000 series 170mm santoku. It costs less than S$80 if I remember correctly.

[illustration: Kai Japan]

 

[photobum]

Flattens with 1 bash (Yan can cook style) on the the flat side.

Try not to do this too often or you will find yourself replacing your Chinese cleaver very frequently. This bashing force stresses and weakens the joints between the blade and handle. It renders your cleaver unsafe to use.

Martin Yan has a range of Chinese cleaver made and sold under his name. He has hundreds of extra cleavers stored in his drawers and you do not.

Please take care of your kitchen tools like you do to your photography equipment.


To all kitchen samurai:
To prepare garlic, simply lay each clove flat-side down on the board. Place a large blade or cleaver on top and push down hard with your palm. This splits the skin and makes peeling easier.

NEVER bash whole cloves with a blade. It does not means that if "Martin Yan can bash, so can you"; unless like him, you have a few knives to spare.

 

[pinholecam]

To all kitchen samurai:[/B]
To prepare garlic, simply lay each clove flat-side down on the board. Place a large blade or cleaver on top and push down hard with your palm. This splits the skin and makes peeling easier.

NEVER bash whole cloves with a blade. It does not means that if "Martin Yan can bash, so can you"; unless like him, you have a few knives to spare.[/QUOTE]


Ha.. ha.. thats what I do actually

 

[nemo]

You may want to take a look at Kai Select Edge 2000 series 170mm santoku. It costs less than S$80 if I remember correctly.

[illustration: Kai Japan]

thanks man...

just bought a Kai Select Edge 2000 series, but it's 150mm only.

now on sale @ BHG - $23.90

 

[photobum]

just bought a Kai Select Edge 2000 series, but it's 150mm only.

You are welcome!

Enjoy your new santoku.

You should have visited Heap Seng (the sole agent for Kai products) located at 36, Liang Seah Street (opposite Bugis Junction). They should have the 170mm santoku in stock.

 

[photobum]

thats what I do actually

Good for you..... and your cleaver.