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  1. jwk1

    Looking for plain carbon steel bread pans - NO non-stick coating!

    Hello All, the title says it all.  I haven't been able to find anything like this in my internet search.  I would like to bake up four large loaves at a time and freeze them.  I would like the pans to be 9x5, if anything a bit larger.  The heavy type steel pans with non-stick coating work pretty...
  2. jwk1

    Electrolux blender attachment vs. dedicated blender

    I have just purchased an Electrolux mixer about a month ago and have finally learned how to use it.  Wow!  I almost returned it due to their lousy user's manual.  Anyway, I don't have a blender and need one.  The blender attachment for the Electrolux costs $85.  A decent Waring goes about $130 -...
  3. jwk1

    Slightly warped Matfer Bourgeat pans - mystery solved

    Hey All, A follow up to my "Do all carbon steel pans warp?" thread and a piece of info for those interested in buying some Matfer. Beind the OCD guy that I am, I bought seven pans, from 8 5/8" to 14 1/8".  I have so far used the 8 5/8", 10 1/4" and 11 7/8".  The ten and eleven inch pans are...
  4. jwk1

    Konosuke HD vs. Konosuke white steel #2 - sharpening and truing on steel

    I've dedided to go with a Konosuke gyuto, either the HD or white steel #2.  I can take care of carbon knives, no problem.  I'm sure both edges are so far into excellent it doesn't even matter to me.  What I wonder about from a practical view, is how these two might differ when sharpening and...
  5. jwk1

    Do all carbon steel pans warp?

    Just wondering.  I bought a bunch of Matfer Bourgeat pans a couple of months ago and they all have warped so that the middle is higher than the edges (as you're looking down at the cooking surface).  I've never had them on extremely high heat, nothing that ever made peanut oil burn, etc.  I've...
  6. jwk1

    Trying to narrow gyuto choices down...

    I've done a ton of research and reading in the last couple of weeks and I've accumulated some new info (for me) that helped to narrow my choices down.  I was kind of hung on the whole japanese/western handled choice, but after all that reading and information gathering I came to a  conclusion...
  7. jwk1

    Need recommendations for best squash/pumpkin to use for pie.

    Title says it all.  We're on a pumpkin pie kick and I've tried the traditional pie pumpkins, hubbard squash and butternut squash.  Anyone have a favorite pie squash?  Any good recipes?  Thanks!
  8. jwk1

    Stove grate cleaning - thanks, BDL

    There was some post with someone asking how to clean their iron grates on the stove.  BDL said to soak them overnight in a plastic bag in ammonia (no detergent, no water).  We had always followed our user's manual and soaked them in water with some ammonia and dish detergent.  We also soaked...
  9. jwk1

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  10. jwk1

    Reducing fresh tomatoes for sauce - pan, heat, etc.

    Hey All,  We just harvested our tomatoes and I got ambitious and used a bunch that had tears, bad spots, etc. for some spaghetti sauce.  I had never done that before.  Anyway, long story short, my family went absolutely nuts over the stuff.  I usually make sauce from cans of crushed tomatoes...
  11. jwk1

    Choosing cutting board size

    So I'm going to buy a couple of end grain boards from BoardSmith, Michigan Maple Block or both.  The idea being to have one large one for most stuff and a smaller for quick stuff (and quick to clean).  I'm looking at the big monster on the BoardSmith that is 18"x24" (I realize this is not really...
  12. jwk1

    Sani-tuff boards - Are they as easy on knives as a wood chopping block?

    Title says it all.  I'm considering a sani-tuff or two until I get a large quality chopping block from BoardSmith or Michigan Maple Block.  I'm wondering if anyone has any experience with these and how they compare to a quality end grain chopping block when it comes to your nice sharp knives.
  13. jwk1

    Need sharpening angle suggestions for different knives

    I have ordered an Edge Pro and it's on its way.  I'm looking for sharpening angle suggestions for these knives: Trizor Professional 10X 8" chef.  I haven't used this knife much since it really needs to be sharpened and I have found over the years I do not like 8" chef's knives and I do not like...
  14. jwk1

    De Buyer Carbon Plus - Most useful sizes?

    I've been looking at these for quite a while now and want to get a few.  The only place online I can find a decent selection is here: http://www.finestcookware.com/catalog.php?c1=37&c2=250 As you can see, they offer seven different sizes.  My only frame of reference is the two cast iron pans I...
  15. jwk1

    We need a good quality pepper mill/grinder and quality pepper corns

    The title says it all.  We are tired of the junk you buy that doesn't grind anything after about six months.  There is nothing in the stores around here (I live very rural).  We also need an online source for quality pepper corns.  When we lived in a large city about ten years ago, we bought...
  16. jwk1

    Edge Pro system - Pro or Apex?

    I'm planning on purchasing an Edge Pro within a month. I thought at first to get water stones, but realize I really have no time to devote to freehand sharpening. Soooo.... In going over the Edge Pro site, I see two problems for me. One is that I can't figure out what huge difference there is...
  17. jwk1

    Carbon Steel Pans - de Buyer or Matfer Bourgeat?

    I want to get a couple of carbon steel pans. I've done a search of the threads and see that de Buyer and Matfer Bourgeat are the two that look good to me. It would seem that the thickest steel would be the best. True or not? If so, which of the two fits the bill? Where is the place online to get...
  18. jwk1

    Now I'm worried about getting carbon steel...

    I'm poised to buy at least one Masamoto virgin steel 270cm chef. Then I stumble across the link on eG Forums regarding Knife Maintenance and Sharpening (I can't provide a link because I haven't made five posts yet). The author's take is that good stainless outshines carbon in the kitchen...
  19. jwk1

    I want Japanese carbon - choices, sharpening, etc.

    Hi All, I'm new to the forum and this is my first post. I have read through all the posts available here in the knife forum and have gained a lot of knowledge. Now I'm ready to get some new knives and add to my skills. In the late 70s I got a Chicago 10" Chef's knife and a Victorinox sausage...
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