Search found 156 matches

by rayl1234
Thu Oct 10, 2019 12:49 pm
Forum: General Discussion
Topic: Favorite steak and how you cook it?
Replies: 53
Views: 714

Re: Favorite steak and how you cook it?

Definitely agree on sous vide and sear at end for leaner cuts (it is the only way to make tenderloin tasty imho). For rib eye, many paths work as it is a well marbled cut.
by rayl1234
Mon Oct 07, 2019 5:17 pm
Forum: Sharpening Advice
Topic: Shapton glass 6k
Replies: 5
Views: 279

Re: Shapton glass 6k

My DGLP lapping plate is marked 50100 (model number) on the back, 270/325 mesh, 54/45 micron. It is certainly larger than the glass stones. It measures approx 250 x 75. I thought Shapton only made 2 plates -- the DGLP and the even more expensive DRLP -- and they are both similarly sized. I splurged ...
by rayl1234
Sun Oct 06, 2019 9:37 pm
Forum: Sharpening Advice
Topic: Shapton glass 6k
Replies: 5
Views: 279

Re: Shapton glass 6k

I don’t have the 6k, but I do have the 8k. It polishes fast (like half the strokes to get a slight burr coming from 4k as compared to 4k from 2k) but is pretty hard - I don’t flatten it too often as a result. Assuming the 6k is similar, i would find it difficult to cut lines into it with the shapton...
by rayl1234
Sun Oct 06, 2019 3:51 am
Forum: Classifieds
Topic: WTS DMT Dia-Flat Lapping Plate 120 micron 10x4
Replies: 2
Views: 268

Re: WTS DMT Dia-Flat Lapping Plate 120 micron 10x4

Sure - I’ve worked on a friend’s set of wusthofs and one small chip on one of my knives - so maybe 6-7 knives - that needed shapton hr 320 and 500. The plate was used for those sessions to flatten the 320/500. This year I picked up a nanohone plate in the same grit range and have switched to that fo...
by rayl1234
Wed Oct 02, 2019 8:00 pm
Forum: Classifieds
Topic: WTS DMT Dia-Flat Lapping Plate 120 micron 10x4
Replies: 2
Views: 268

WTS DMT Dia-Flat Lapping Plate 120 micron 10x4

This is the larger size one in 120 micron / 120 mesh.

About 2 years old. I only use it to flatten courser stones (320 and 500), so it hasn't really been used much as I don't end up using course stones too frequently in the first place.

$100 conus/pp included
by rayl1234
Wed Oct 02, 2019 6:32 pm
Forum: Knife Knowledge, Skills, Technique and Care
Topic: Need some Flitz metal polish?
Replies: 2
Views: 257

Re: Need some Flitz metal polish?

That’s a benefit if flitz - USDA approved for food prep surfaces.... not a big worry,
by rayl1234
Fri Sep 20, 2019 9:07 pm
Forum: General Discussion
Topic: America’s Test Kitchen
Replies: 24
Views: 647

Re: America’s Test Kitchen

I find ATK’s recs hit or miss but if I recall correctly, they are in Brookline Village near where my dentist used to be and a block away is a great sandwich place Cutty’s - my treat to self after each dental cleaning! No hit or miss at Cutty’s.
by rayl1234
Mon Sep 16, 2019 3:59 am
Forum: General Discussion
Topic: Help/Advice for repairing my handle
Replies: 24
Views: 648

Re: Help/Advice for repairing my handle

I would epoxy - including the metal spacer to the wood.

Also if not planning on a removable handle, the tang can be epoxied from the center as well. That will certainly never fall apart again.
by rayl1234
Sat Sep 14, 2019 6:17 am
Forum: General Discussion
Topic: What do you think about these Japanese Pans?
Replies: 12
Views: 410

Re: What do you think about these Japanese Pans?

As a wok, I feel this would be the japanese wok competition; https://www.globalkitchenjapan.com/products/yamada-hammered-iron-round-bottom-wok-1-6mm-thickness Common sizes used to be avail on amazon prime, though today, I didn’t see any from gkj. These are true pow wok shape and handle. Soooo much b...
by rayl1234
Fri Sep 13, 2019 4:14 pm
Forum: General Discussion
Topic: What do you think about these Japanese Pans?
Replies: 12
Views: 410

Re: What do you think about these Japanese Pans?

I suspect the initial intent was at a wok - woks are hammered so food doesn’t slide down until you push it down. And 1.2mm and 1.6mm are typical thicknesses. In fact, I recently picked up a 36cm yamada pow wok and it is far better than the non-Japanese ones. Heck, it costs $80 to ship from Japan bec...
by rayl1234
Fri Sep 13, 2019 12:19 pm
Forum: General Discussion
Topic: What do you think about these Japanese Pans?
Replies: 12
Views: 410

Re: What do you think about these Japanese Pans?

They look like a cross between a French country fry pan (depth) and an Asian wok (esp the round bottom flavor) but...

Too thin for a fry pan (would want 2.0 for 20 cm diameter at least)
Too small and not hammered to work as a wok
by rayl1234
Tue Sep 03, 2019 6:00 pm
Forum: General Discussion
Topic: Chopping board
Replies: 7
Views: 1997

Re: Chopping board

Since one doesn’t need too much refinement, find a vendor that will custom make an end grain to size and make it 1.5 to 2 inches thick. That’s what I did. Not in EU, but didn’t take much effort with Google in the U.S.
by rayl1234
Sat Aug 24, 2019 7:56 pm
Forum: Forum Issues
Topic: Error Message
Replies: 3
Views: 2044

Re: Error Message

Alas, this is something that only cktg/its providers can fix. I believe there were DNS issues earlier in the year as well. I recall the earlier incident was location-sensitive. Here is cloudflare’s article on the error. Essentially this site uses cloudflare as a cache / protection against denial of ...
by rayl1234
Thu Aug 15, 2019 12:13 pm
Forum: What's Cookin' ?
Topic: Chipping in the center of a cast iron pan?
Replies: 6
Views: 1662

Re: Chipping in the center of a cast iron pan?

I do it the lazy way with the self cleaning cycle in the oven...

In any case, you will know what’s actually chipped once the pan is returned to gray iron!
by rayl1234
Thu Aug 15, 2019 11:57 am
Forum: What's Cookin' ?
Topic: Chipping in the center of a cast iron pan?
Replies: 6
Views: 1662

Re: Chipping in the center of a cast iron pan?

The actual iron or just the layer of seasoning flaking off? I’ve had seasoning flake off, for which I usually strip and reseason....
by rayl1234
Sat Jul 27, 2019 8:33 am
Forum: General Discussion
Topic: Japanese carbon woks
Replies: 0
Views: 1619

Japanese carbon woks

Does anyone have experience with Japanese carbon woks, e.g. Yamada?

Am searching for an upgrade from your typical San Francisco The Wok Shop offering and looking for options.
by rayl1234
Thu Jul 25, 2019 10:24 pm
Forum: Sharpening Advice
Topic: Nano Hone Flattening Plate 48 hour Special
Replies: 14
Views: 2376

Re: Nano Hone Flattening Plate 48 hour Special

The price was so attractive that I fell victim to temptation. If I end up not using it by November, it will become a holiday gift to someone....
by rayl1234
Thu Jul 25, 2019 11:20 am
Forum: Classifieds
Topic: Masakage Koishi Honesuki 150mm - SOLD!
Replies: 5
Views: 828

Re: WTS Masakage Koishi Honesuki 150mm

Sold.

Thanks cktg.
by rayl1234
Thu Jul 25, 2019 11:00 am
Forum: Classifieds
Topic: Masakage Koishi Honesuki 150mm - SOLD!
Replies: 5
Views: 828

Re: WTS Masakage Koishi Honesuki 150mm

Spf
by rayl1234
Thu Jul 25, 2019 6:44 am
Forum: Classifieds
Topic: Masakage Koishi Honesuki 150mm - SOLD!
Replies: 5
Views: 828

Re: WTS Masakage Koishi Honesuki 150mm

Reduced to $155.