Foodborn bacteria die on contact in boiling water.
https://www.cdc.gov/healthywater/drinking/private/wells/disease/e_coli.htmlTo kill or inactivate E. coli 0157:H7, bring your water to a rolling boil for one minute (at elevations above 6,500 feet, boil for three minutes) Water should then be allowed to cool, stored in a clean sanitized container with a tight cover, and refrigerated. Currently, there is no filter certified to remove bacteria from water. This issue is being studied.
I like my sexy wood cutting board.
Foodborn bacteria die on contact in boiling water.
Which is kinda the point in expensive knives and boards. They aren't functionally that much better they are just more pleasurable to own and use!
Everyone was having a pretty good time in here.
If you want to start an argument and grief people for the sake of starting an argument, go back to P&N.
It's also more practical. Given that it is this rather large hunk of wood, it doesn't move about when using it. Even if you stick a damp paper towel underneath a thin plastic cutting board so it doesn't move, it still does move a bit. Plus with a heavy wood board, I don't have to actually sticking a damp paper tower under it.
Big, heavy, wood. That's my favorite.
Anyone use a sharpening/whet stone? Looking at getting a King medium (1000 grit) stone and a double-sided Taidea (2000/5000 Grit) stone to go along with the Shiro Kamo AS nakiri. I've only used inexpensive sharpeners with European-style chef's knives before, though, so I've been watching youtube videos on how to do it properly. Do I need a stone fixer as well?
I don't think any wood cutting board is bad for a knife. The only cutting boards you need to avoid are glass ones. Being harder than steel they will dull and/or chip the knives.
The blood groove is annoying. It's like forks on chalkboard.
No, you're a dumbass who's as inept at life skills as you are at poltical analysis. You literally have shit for brains, and the tragedy of the whole thing is everyone else is subjected to your nonsense, while you think you're the second coming of Stephen Hawking.1 min is comically conservative. This is not a contentious matter. Even 15sec at only 160F will kill e.coli and such: http://articles.latimes.com/2006/oct/14/local/me-spinachbox14
I'm just pointing out basic facts, which some are comically immune to.
No, you're a dumbass who's as inept at life skills as you are at poltical analysis. You literally have shit for brains, and the tragedy of the whole thing is everyone else is subjected to your nonsense, while you think you're the second coming of Stephen Hawking.
I use whetstones. I have a king 1000 but it isn't great. However, the king 6000 works really well. If you want the cheapest combo, get the King 1000/6000. There's no point to moving from 1000 to 2000. You can easily jump to 5000 or 6000. You'll also want a low grit stone in case you get a major chip on the blade. I use the Shapton Pro 280 for this and still is very time consuming. It will take hours on an 1000 grit stone.
And if you want a step up:
http://www.chefknivestogo.com/imtwosi1kst.html
End grain wood is considered the best.
Restaurants use cheap soft steel because they are much more durable than expensive harder steel. Even soft German and French knives will damage much more quickly. The handles are also designed to prevent pathogen build up. The knives will be dropped on the floor, placed in the dish washer etc. A high end knife will be ruined in one day with that sort of treatment while the cheap knife will hold up just fine.
As for knife cost, you will definitely get a sharp edge that is noticeably better in the $50-100 range. And you'll usually get better cutting performance due to the knife design and better heat treatment at $200+ dollar range. But if you don't know how to sharpen, you're just wasting your time.
As for sharpeners, you also need to grind the knife even if you use an electric or handheld sharpener. The grind of the knife will keep getting thicker as you sharpen. I just use the whetstones to fix the blade up.
I currently have Takamura R2, Tojiro W#2 and Okeya W#2. I'd like to get a Blue #2 240mm chef, maybe a Yoshimitsu or a Konosuke (if I can afford it - not sure if it's worth it since I can't play with one).
Learning how to sharpen your own stuff is a valuable and satisfying skill. You can practice on your cheap blades til you get it figured out. If you keep up with sharpening, you'll always have a razor edge, and it takes little time to keep it in that condition. IOW, a quick dressing every(month for me, maybe more or less for you) is easier than sharpening an already severely dulled blade.I have a knife sharpener at the local farmers market. That runs from March/April to October/November. I'll just get it sharpened there.
Learning how to sharpen your own stuff is a valuable and satisfying skill. You can practice on your cheap blades til you get it figured out. If you keep up with sharpening, you'll always have a razor edge, and it takes little time to keep it in that condition. IOW, a quick dressing every(month for me, maybe more or less for you) is easier than sharpening an already severely dulled blade.
I use medium and hard Arkasas stones. For my straight razor, I use a water stone every so often, but that's mostly kept right by stropping.
I have a knife sharpener at the local farmers market. That runs from March/April to October/November. I'll just get it sharpened there.
"Proper" knife sharpening is basically a hobby, used on pieces too expensive to replace. A few pulls through a modern carbide V will do as effective of a job until it really wears down at which point it's just more cost efficient to buy a new tool.
Learning how to sharpen your own stuff is a valuable and satisfying skill. You can practice on your cheap blades til you get it figured out. If you keep up with sharpening, you'll always have a razor edge, and it takes little time to keep it in that condition. IOW, a quick dressing every(month for me, maybe more or less for you) is easier than sharpening an already severely dulled blade.
Obviously, you've never used a properly sharpened knife. I'd like to see you cut a perfect slice of raw tender fish with a cheap knife ran through a cheap V sharpener. And I guess sushi chefs just spend every day touching up their blades up just for a 'hobby'. They also purchase knives made of very hard steel for hundreds of dollars so they can play around with the steep angle and play with whetstones...
For the average home cook, a cheap knife will do the job. But if you are serious about cooking, a sharp knife is very important. Clean cuts can change the flavor of food. For example, if you don't use a very sharp knife through fruit, it crushes the cells while a sharp knife will cleanly slice through it.
Obviously, you've never used a properly sharpened knife. I'd like to see you cut a perfect slice of raw tender fish with a cheap knife ran through a cheap V sharpener. And I guess sushi chefs just spend every day touching up their blades up just for a 'hobby'. They also purchase knives made of very hard steel for hundreds of dollars so they can play around with the steep angle and play with whetstones...
For the average home cook, a cheap knife will do the job. But if you are serious about cooking, a sharp knife is very important. Clean cuts can change the flavor of food. For example, if you don't use a very sharp knife through fruit, it crushes the cells while a sharp knife will cleanly slice through it.
That's a pretty knife. I always wanted a Damascus blade. Haven't seen one with the copper inlays before.