How interesting is your comment about french table spoon... In France, we have big spoons, called "soup spoons" . These are quite deep, because we use them for liquids or semi liquids. Might explain the french table spoon difference ! 😂 Beside that, we also have 2 different sizes of "small spoons" : coffee spoon (smallest, just turn the sugar in the coffee) and dessert spoon, bigger, because you need to get the right amount of crème brûlée in your mouth at once, don't you?
Funny you got that knife. I was just browsing the other day and came across that same exact model. Saw your video and took the plunge. I didn’t get the exact deal as you, but pretty close. Excited to see it in person.
Excellent video once again with many great observations. I love the Yaxell knife. I just purchased the Dalstrong Shogun series Japanese style Gyuoto knife. I know they are made in China but are made under very strict quality control standards imposed by the company, which is a Canadian company. I agree with you about butter activism. I've been thinking about comparing European butters with domestic, readily available brands to see if the smoking/burning temperature is different. But one thing is for sure: butter gets an undeserved bad rap. And while we are on the subject, when I was growing up in the 1950s & 60s, the government was recommending margarine over butter for health reasons. Imagine that.
I think I’m going to try tallow. I generally use olive oil, ghee, or butter depending on what temperature I’m going to be frying at. I use a little spray-on avocado oil to prime the pan for high-fat meats like bacon, sausage, or ground beef. I can’t imagine not taking advantage of thermometers. I have three different styles and they all get a lot of use. I can’t remember the last time I overcooked something.
Hi Scott, regarding sharpening knifes, I found my peace with rolling sharpeners of a German company called Horl. They provide different sharpening angles and several interchangeable stone wheels which generate razor sharp results. I can definitely recommend them.
I inherited a copper based Revere Ware pan from my parents. The poor pan had layers of baked on gunk and carbon. I used scrunched up tin foil with barkeepers friend and some dish soap. It worked! Still probably took a hour of dedicated elbow grease, but by the time I was done the pan looked literally brand new. For really tough cleaning jobs, it's my go to method.
After going full Carnivore Diet....and abandoned seed oils, I noticed how seed oils have a rancid smell actually. You can taste the difference after cooking with beef tallow. I prefer the taste and quality of foods cooked in tallow. I don't miss the toxic seed oils. Plus as a bonus discovery..... I noticed that cooking with natural animal saturated fats, my stainless steel pan does not discolor from frying! The frying with seed oils always left a brown build up layer in the pan, and required scour pads to remove to return it to shiny S.S. Whereas the tallow or lard frying would brown and leave some stains but after just soaking in soapy water, ALL of it simply lifts off the pan's surface. And it's back to its original finish. There is no darkening burned oil layer. My pan is still shiny without any scrubbing. Anyone else noticed this? I'm never going back to seed oils! Poly-unsaturated fats are unhealthy as hell. The human body was designed for saturated fats. It stores energy via the same fat cells in the body!
I don't know if you would want to use this on your expensive pan, but automatic dishwashing detergent does wonders on cooked on foods or stains on stainless steel. I use the plastic pods in my dishwasher, so I just cut one open and pour the powder into whatever I need cleaned, fill it with hot water from the tap, and let it sit for several hours. It will remove the coffee stains from a stainless steel travel mug, and the stains from my stainless steel carafe for my coffee maker. A light scrub after a few hours and rinse well and it is clean. I don't know how it does it, all I know is it just works.
Hey Scott. I've been watching you for years. Love ya brother. You turned me onto some great equipment and learned a lot about cooking from you. Just wanted to know since you are delving into Japanese knives, have you suss'ed out the stainless vs carbon steel? I am really into carbon steel knives now because they sharpen so much easier on a wet stone. Stainless is such a pain. I can never get as nice of an edge on Stainless as I can on carbon steel. Just like with pans....they take a bit more care but the cut is so much better on my opinion. Like to know your thoughts? Thanks again for what you do. Love my de buyer pros thanks to you brother. 👍
It's all relative clearly. I just recently bought the best knife I've ever owned and it was the Amazon Basics Chef's knife. As long as you are cooking at home it's all good right?
I "just" used your egg pan temp theory today for fried eggs, and they were superior to any I had made before - Thank you! You rule! - Thanks. - Cheers! BTW - We still love your wife, no matter how badly she torture tests your gear. Keep in mind that she may still harbour that missing knife... 🔪 🙂
Crisco was originally cotton seed oil. Now it's a whole bunch of stuff so yeah, not the same. It's worth having a discussion as to what it is today and whether or not to keep using it.
Hi Scott. I can feel your pain with that burnt pan. Really. My son once cooked with my nice Mauviel M‘Cook and left it with burnt-on food in- and outside. Took me 2 hours to get it back to life.
What about cutting boards? You getting into that too? There’s everything from wood types and grains to Japanese synthetics and cheap-o Costco/Sams restaurant supply…. Cutting boards can easily hit triple digits especially them from overseas
Now that you have the Control Freak, maybe it'd be worth double-checking your IR thermometer? I also have one with adjustable emissivity, but I still can't get mine consistent. If I set the emissivity so that both it and my Control Freak agree at 400F (set to ~0.21), then once the pan comes down near to room temperature, the Control Freak seems accurate (I can touch it and it's not hot), but my IR gun still says it's ~300F! I also have the Thermoworks surface probe, and it's usually pretty close to the Control Freak. But maybe it's my pan or IR gun. If your Etekcity works better, I'd swap out my Kizen for it in a heartbeat! I've only recently dipped my toes into knife sharpening, but my impression and recent experience is that stropping is way more important and beneficial than I expected. It shouldn't just make knives sharper, but also last longer, doesn't seem as sensitive to angle as using a stone (though more accurate is better) and basically replaces honing. I also don't worry too much about what sharpener I use, though I wouldn't use the really simple pull-through sharpeners. The Chef'sChoice ones ATK recommends are probably fine though? Especially if you don't care much about material removal. They actually use some wheel-based system. IIRC Crisco and others used to use _partially_ hydrogenated oils, which was basically turns oil into trans fat. Nowadays that's banned most places, so they use _full_ hydrogenation, with turn oil into saturated fat instead. Even if they're honest, I don't think it's exactly the same as natural saturated fats, so there's still room for issues, but it's at least relatively plausible that it's basically fine. Whereas everyone seems to agree that trans fat is/was awful. I'm even less certain about seed oil. It's been a hot topic for a while now, and it's been a while since I last looked into it, but my impression at the time was that the best studies/meta-analyses (including ones which incorporated anti-seed-oil studies) concluded it was fine. Supposedly part of the issue with seed oils is that they're mostly polyunsaturated (and especially omega-6 in particular) and were less stable, combined with the process of extracting oil from seeds being being "stressful" for the oil (e.g. turned it rancid) which the unstable polyunsaturated fat was more vulnerable too. Canola is supposed to be especially bad for other reasons. Recently I've been using a high-oleic variety of sunflower/safflower oil high in monounsaturated fat (comparable to olive and avocado) which is supposed to at least be more stable, has a smoke point similar to avacado, and at the time was pretty inexpensive compared to avacado. Note that not all sunflower/safflower oil is like this -- I check the nutrition label for the ratio.
I like Crisco for maintaining the seasoning on my cookware. I worry about the effect of seed oils to my health. But I don't worry so much if it's only a trace amount on the surface of my pans. For cooking in oil I prefer beef tallow.
Maybe lye would have worked in the stainless interior? If it's able to strip off seasoning from an old cast-iron pan without hurting it, I would think it would make short work of that. Filling up just the interior I mean, not soaking the entire pot.
*Beef Tallow* - To reduce the cost of tallow consumption, I save brisket and roast trimmings in a freezer bag and render them down once I have enough to fill a 7-quart slow cooker. I've also heard that if you call the Costco meat department ahead of time, you can sometimes arrange to get their fat trimmings for free. *Safe Oils* - Dr. Cate has a diagram of safe and avoid oils on her website. I typically buy a large bottle of Chosen Foods Avocado Oil at Costco as a substitute for seed oils. Avocado oil, like olive oil, is pressed from the fruit. After avoiding seed oils for an extended period, food fried in them now tastes chemically and revolting. After two years without fast food, I decided to try McDonald’s fries again-YUCK! I used to crave those things daily and now I can't stand them.
I’d stay away from sets as they lean toward overkill. You really only need three knives. A 6” or 8” chef’s knife, a serrated knife, and a paring knife. You can buy three high quality knives for what you’d spend on a mediocre set. Do your research. There’s a lot of information on TH-cam.
Using a steel honing rod followed by a ceramic honing rod your knives should stay sharp unless you mistreat them. A couple of nice bunkas there, I use one a LOT, nakiri with the missing point. In the end though a Mercer M23510 chef at $40 is all the knife you need in that size, everything more is just small increments of various forms of usability at generally large increments in price
Don't use Easy Off. Get Carbon Off instead. That'll clean up the rest of your pan. I have to use it on my turkey fryer every few years. Stuff is amazing. No need to be worried about using it. It 100 percent comes off and washes away.
The best honing rod is actually using a leather strop with some sort of diamond compound. The difference is crazy, if you try once, you will never come back to any kind of honing rod.
Chefknivestogo has the best leather strop system I’ve seen. They use a heavy steel base with rubber feet, and then attach the leather to that base with a magnetic backing to the leather strop. 1 base can serve lots of different leather strops with different compound grits on them. Great system.
@@AverageReviewsYT rods (steel followed by ceramic) used frequently take 30 seconds and make a strop (low return for the effort) entirely unnecessary...
Seed oils vs. tallow: For me, a diverticulitis patient, avoiding plants keeps the gut happy. A big side benefit is my blood fats improved by about 50% within six months of adopting a carnivore lifestyle.
LOL! Well you should know by now that when your wife heads into the kitchen your nose and eyes should be more aware! Bless her heart! As for butter, I like to use as little as possible. With eggs I use a few drops of avocado oil and a thin pat of butter. Works for me. Hope your boy feels better soon.
If Crisco was toxic I would not have lived past first grade - Mom used that stuff every day in every possible way. I don't much care for it and have not bought any in years. One thing it is good for is sealing the cylinders of a black powder revolver so the projectile doesn't fall out. Vaseline also does that job, but I don't plan on eating any vaseline any time soon 🤓. I actually used bacon grease the last time I made french fries - I like the result. I guess I must have used about 3 french tablespoons of cold grease to pan fry my potatoes. Hope your son recovers soon!
on 'ow fuck' moments in the kitchen without burning down the house: my mother once forgot a pan of cherry sauce. She put it on when she came home from school (teacher in 2nd grade) for lunch and forgot to put it off when she went back for afternoon classes. I think the pot is still black insede15 years later and is now used as a bird waterer.
Julia Child called it a tablespoon; therefore it is a tablespoon. She loved her butter. Even Jacques Pepin was shocked by how 'French" her tablespoon was.
Knives are a personal thing plus these need to be acquired within ones budgetry contraints. Me? I use Sabatier - affordable and excellent. Now sharpenig - lets be clear - the world is full of convenient sharpeners which can drastically reduce the lifespan of the knife. Like learning how to cook - one needs to abvoid mistakes when sharpening knives. I used to use a small 3" wet stone and sharpen by hand before honing / steeling. I progressed to full size stones - one juts needs to keep angles right.
Several years ago, I purchased a 10" Kramer Chef's knife. The blade was warped. I sent it back for replacement. The replacement was warped. Sent that back for a refund. Haven't looked at a Kramer since. Am I being foolish?
Btw tallow is really cheap if you render your own from suet, your butcher should have it for $2-2.50/lb and it yields about 75-80%. Also judging by its soft consistency at room temp I've seen on video, I suspect that Chicago Packing tallow you're testing is actually made at least partly from muscle trimmings, which would be technically "drippings," not tallow, although the distinction is getting blurred lately. Tallow from the suet/leaf fat is waxier at room temp (more shelf stable) and more neutral tasting than rendered beef muscle fat. Might be worth trying to make your own to see if your wife finds the smell less obtrusive.
Carbon steel (non-stainless) knives are better. All the maintenance it requires once you have a patina is a dry with a towel after washing. BTW honing steel will ruin your high HRC Japanese knives. They're meant to be used with low HRC German knives. A good Japanese knife should last you more than a life time
I generally agree on carbon steel knives, but it depends on who you share your kitchen with. My next gyuto will be aogami super, but my wife won’t be allowed within 15 feet of it. I suspect that fans of this channel and carbon steel pans should easily be able to handle carbon steel knife maintenance.
I’ve been buying Japanese knives for years. The place I buy them from recommends a ceramic honing rod and says the Diamond rods will wreck your knife. I’ve always used the ceramic. No troubles. Also I use pull through sharpeners much to the horror of the knife shop….but I’m old and if I wear down the steel on all my knives I will live until 300.
Generally not even that, it'd just bead/bubble the top layer of excess tin, and accelerate tarnishing if left overheating for long. You can't get the tin layer to fail (slosh around exposing bare copper in spots) by melting it until around 1200F where the tin-copper intermetallic melts, that's not really possible on a home stove, you'd need an acetylene torch
it kinda bums me out when you spend so much money on these knives and they don't come with a protective cover of sorts. Sayas cost like $25 retail. Manufacturers can't toss one in? Especially for shipping.
There is a common misunderstanding (even by your doctor) that butter is unhealthy, presumably because it contains saturated fat. But they are totally wrong - it turns out saturated fat and butter are healthy! There seem to be issues with seed oils though
I just received an email from Falk announcing a sale of overstocks, with 20% off on a number of their products. Thought you would want to know. Dr Peter Wisconsin
@@UncleScottsKitchen Thank you. not sure how long the sale will last, but I plan to pick up one or two pieces. I'll post here when I do so. Cheers, Peter.
Using a pull-through sharpener is not only shortening the life of your knife edge it's reprofiling it to the angle of the sharpener. Your 12 degree edge will soon be a 17 or 20 degree and no better than a cheap knife. Do yourself a favour and get a less aggressive sharpening system, even one of those cheaper rolling sharpeners will give you more control of your edge angles. I've repaired the knives of friends and family, some of them really nice knives, that have been trashed by either rough pull-throughs or even rougher "professionals". A good quality knife should be able to be handed down to the next generation of family. Commercial kitchens and butchers churn through knives because they use a softer, easier to hone steel (and cheaper) and are using them hard and for 8 to 12hrs a day with constant honing during the day, and a professional sharpen every week or so. A quality home kitchen knife should never be seen as a limited use disposable.
I know that you were probably joking about wearing out a knife from sharpening in 3 or 4 years as being a badge of honor, but I would say that would be a badge of ignorance. Fine knives should last a lifetime. You should be able to hand down that Yaxell to your son when you're in the old folks home. You have devoted yourself to perfecting the use and care of carbon steel and other pans. I believe you are considered the carbon steel pan "guru". The least you can do is take some time to learn a way to put a proper edge on your knives that you can be proud of. Maybe you could even teach some of us.
Glued on parts and uneven medallions. Badge of honor is not what comes to mind. If those knives are not replaced, the company is completely unethical. And if the cheap knife cuts as well, which it does, what’s the point of all this nonsense content? So you think inflation makes companies more profitable? Genius!
Get Only pasture raised eggs. That’s the humane way to treat chickens. (Look the above up if you’ve never heard of these before.) That’s the only thing I’ve to say about this.🙃
"A Butter Activist!" I love it!
Using a cooking knife to open boxes is a good way of showing you're a serious knife expert
Yaxell is a gateway drug into the world of Japanese knives. I've spent way more on a single knife than I have on any pot, dutch oven, or pan.
Good choice on the steel.
Prediction - Scott is about to go down the Japanese knife rabbit hole.
How interesting is your comment about french table spoon... In France, we have big spoons, called "soup spoons" . These are quite deep, because we use them for liquids or semi liquids. Might explain the french table spoon difference ! 😂
Beside that, we also have 2 different sizes of "small spoons" : coffee spoon (smallest, just turn the sugar in the coffee) and dessert spoon, bigger, because you need to get the right amount of crème brûlée in your mouth at once, don't you?
Funny you got that knife. I was just browsing the other day and came across that same exact model. Saw your video and took the plunge. I didn’t get the exact deal as you, but pretty close. Excited to see it in person.
I purchased the Yaxell Kiritsuke when Cuterly and More had them on sale in November. Great knife. I paid $210 or $220.
Excellent video once again with many great observations. I love the Yaxell knife. I just purchased the Dalstrong Shogun series Japanese style Gyuoto knife. I know they are made in China but are made under very strict quality control standards imposed by the company, which is a Canadian company.
I agree with you about butter activism. I've been thinking about comparing European butters with domestic, readily available brands to see if the smoking/burning temperature is different. But one thing is for sure: butter gets an undeserved bad rap. And while we are on the subject, when I was growing up in the 1950s & 60s, the government was recommending margarine over butter for health reasons. Imagine that.
I think I’m going to try tallow. I generally use olive oil, ghee, or butter depending on what temperature I’m going to be frying at. I use a little spray-on avocado oil to prime the pan for high-fat meats like bacon, sausage, or ground beef.
I can’t imagine not taking advantage of thermometers. I have three different styles and they all get a lot of use. I can’t remember the last time I overcooked something.
Going down the Cutlery rabbit hole 😂 I know that hole well.
Excellent Yaxell addition, I have the exact knife as well and love it. 🖤🔪🔪
Yaxell makes some wet wheel sharpeners. Those work fine for me. They're made for 12 degree blades
Thanks for the great humor at the end. You made made my evening!
Lock and key time for the Falk! 🤣🤣🤣
Great vid! There is a community here in B.C. close to where l live called USK.
I made your cornbread recipe using that same beef tallow. Tasted pretty good to me.
Hi Scott, regarding sharpening knifes, I found my peace with rolling sharpeners of a German company called Horl. They provide different sharpening angles and several interchangeable stone wheels which generate razor sharp results. I can definitely recommend them.
I inherited a copper based Revere Ware pan from my parents. The poor pan had layers of baked on gunk and carbon. I used scrunched up tin foil with barkeepers friend and some dish soap. It worked! Still probably took a hour of dedicated elbow grease, but by the time I was done the pan looked literally brand new. For really tough cleaning jobs, it's my go to method.
After going full Carnivore Diet....and abandoned seed oils, I noticed how seed oils have a rancid smell actually. You can taste the difference after cooking with beef tallow. I prefer the taste and quality of foods cooked in tallow. I don't miss the toxic seed oils. Plus as a bonus discovery..... I noticed that cooking with natural animal saturated fats, my stainless steel pan does not discolor from frying! The frying with seed oils always left a brown build up layer in the pan, and required scour pads to remove to return it to shiny S.S. Whereas the tallow or lard frying would brown and leave some stains but after just soaking in soapy water, ALL of it simply lifts off the pan's surface. And it's back to its original finish. There is no darkening burned oil layer. My pan is still shiny without any scrubbing. Anyone else noticed this? I'm never going back to seed oils! Poly-unsaturated fats are unhealthy as hell. The human body was designed for saturated fats. It stores energy via the same fat cells in the body!
Can we see more after pictures of the Falk? The interior looks new from afar... Also would love a video shining the outside
I don't know if you would want to use this on your expensive pan, but automatic dishwashing detergent does wonders on cooked on foods or stains on stainless steel. I use the plastic pods in my dishwasher, so I just cut one open and pour the powder into whatever I need cleaned, fill it with hot water from the tap, and let it sit for several hours. It will remove the coffee stains from a stainless steel travel mug, and the stains from my stainless steel carafe for my coffee maker. A light scrub after a few hours and rinse well and it is clean. I don't know how it does it, all I know is it just works.
Hey Scott. I've been watching you for years. Love ya brother. You turned me onto some great equipment and learned a lot about cooking from you. Just wanted to know since you are delving into Japanese knives, have you suss'ed out the stainless vs carbon steel? I am really into carbon steel knives now because they sharpen so much easier on a wet stone. Stainless is such a pain. I can never get as nice of an edge on Stainless as I can on carbon steel. Just like with pans....they take a bit more care but the cut is so much better on my opinion. Like to know your thoughts? Thanks again for what you do. Love my de buyer pros thanks to you brother. 👍
It's all relative clearly. I just recently bought the best knife I've ever owned and it was the Amazon Basics Chef's knife. As long as you are cooking at home it's all good right?
I "just" used your egg pan temp theory today for fried eggs, and they were superior to any I had made before - Thank you!
You rule! - Thanks. - Cheers!
BTW - We still love your wife, no matter how badly she torture tests your gear.
Keep in mind that she may still harbour that missing knife... 🔪 🙂
I got a knife for like twice the price. But I use it every day and it works very well and brings joy to my cooking. So it is worth it
Crisco was originally cotton seed oil. Now it's a whole bunch of stuff so yeah, not the same. It's worth having a discussion as to what it is today and whether or not to keep using it.
How are you straining and storing the beef tallow?
Do we have any Falk promo codes coming up? Video reminded me it's on my list to buy.
Hi Scott. I can feel your pain with that burnt pan. Really. My son once cooked with my nice Mauviel M‘Cook and left it with burnt-on food in- and outside. Took me 2 hours to get it back to life.
Yay butter!!!! the anti-butter and beef tallow science was a jacked up study. It’s the process stuff that’s dangerous.
We only use crisco for seasoning baking sheet pans and shoku pan bread baking molds.
Thought on lard vs tallow?
What about cutting boards? You getting into that too? There’s everything from wood types and grains to Japanese synthetics and cheap-o Costco/Sams restaurant supply….
Cutting boards can easily hit triple digits especially them from overseas
How are your grips on the Victorinox fibrox doing with age? My blades have continued to perform well, but my grips are almost slippery at this point.
Hope your boy is feeling better!
Now that you have the Control Freak, maybe it'd be worth double-checking your IR thermometer? I also have one with adjustable emissivity, but I still can't get mine consistent. If I set the emissivity so that both it and my Control Freak agree at 400F (set to ~0.21), then once the pan comes down near to room temperature, the Control Freak seems accurate (I can touch it and it's not hot), but my IR gun still says it's ~300F! I also have the Thermoworks surface probe, and it's usually pretty close to the Control Freak. But maybe it's my pan or IR gun. If your Etekcity works better, I'd swap out my Kizen for it in a heartbeat!
I've only recently dipped my toes into knife sharpening, but my impression and recent experience is that stropping is way more important and beneficial than I expected. It shouldn't just make knives sharper, but also last longer, doesn't seem as sensitive to angle as using a stone (though more accurate is better) and basically replaces honing. I also don't worry too much about what sharpener I use, though I wouldn't use the really simple pull-through sharpeners. The Chef'sChoice ones ATK recommends are probably fine though? Especially if you don't care much about material removal. They actually use some wheel-based system.
IIRC Crisco and others used to use _partially_ hydrogenated oils, which was basically turns oil into trans fat. Nowadays that's banned most places, so they use _full_ hydrogenation, with turn oil into saturated fat instead. Even if they're honest, I don't think it's exactly the same as natural saturated fats, so there's still room for issues, but it's at least relatively plausible that it's basically fine. Whereas everyone seems to agree that trans fat is/was awful.
I'm even less certain about seed oil. It's been a hot topic for a while now, and it's been a while since I last looked into it, but my impression at the time was that the best studies/meta-analyses (including ones which incorporated anti-seed-oil studies) concluded it was fine. Supposedly part of the issue with seed oils is that they're mostly polyunsaturated (and especially omega-6 in particular) and were less stable, combined with the process of extracting oil from seeds being being "stressful" for the oil (e.g. turned it rancid) which the unstable polyunsaturated fat was more vulnerable too. Canola is supposed to be especially bad for other reasons. Recently I've been using a high-oleic variety of sunflower/safflower oil high in monounsaturated fat (comparable to olive and avocado) which is supposed to at least be more stable, has a smoke point similar to avacado, and at the time was pretty inexpensive compared to avacado. Note that not all sunflower/safflower oil is like this -- I check the nutrition label for the ratio.
I like Crisco for maintaining the seasoning on my cookware. I worry about the effect of seed oils to my health. But I don't worry so much if it's only a trace amount on the surface of my pans. For cooking in oil I prefer beef tallow.
I switched to animal fats last year. In England we call it beef dripping.
Maybe lye would have worked in the stainless interior? If it's able to strip off seasoning from an old cast-iron pan without hurting it, I would think it would make short work of that. Filling up just the interior I mean, not soaking the entire pot.
need link copper diffuser plate
*Beef Tallow* - To reduce the cost of tallow consumption, I save brisket and roast trimmings in a freezer bag and render them down once I have enough to fill a 7-quart slow cooker. I've also heard that if you call the Costco meat department ahead of time, you can sometimes arrange to get their fat trimmings for free.
*Safe Oils* - Dr. Cate has a diagram of safe and avoid oils on her website. I typically buy a large bottle of Chosen Foods Avocado Oil at Costco as a substitute for seed oils. Avocado oil, like olive oil, is pressed from the fruit. After avoiding seed oils for an extended period, food fried in them now tastes chemically and revolting. After two years without fast food, I decided to try McDonald’s fries again-YUCK! I used to crave those things daily and now I can't stand them.
Hey I’m looking for a good kitchen knife set what are your recommendations? Video idea???
I’d stay away from sets as they lean toward overkill. You really only need three knives. A 6” or 8” chef’s knife, a serrated knife, and a paring knife. You can buy three high quality knives for what you’d spend on a mediocre set. Do your research. There’s a lot of information on TH-cam.
Using a steel honing rod followed by a ceramic honing rod your knives should stay sharp unless you mistreat them. A couple of nice bunkas there, I use one a LOT, nakiri with the missing point. In the end though a Mercer M23510 chef at $40 is all the knife you need in that size, everything more is just small increments of various forms of usability at generally large increments in price
Don't use Easy Off. Get Carbon Off instead. That'll clean up the rest of your pan. I have to use it on my turkey fryer every few years. Stuff is amazing. No need to be worried about using it. It 100 percent comes off and washes away.
The best honing rod is actually using a leather strop with some sort of diamond compound. The difference is crazy, if you try once, you will never come back to any kind of honing rod.
Chefknivestogo has the best leather strop system I’ve seen. They use a heavy steel base with rubber feet, and then attach the leather to that base with a magnetic backing to the leather strop. 1 base can serve lots of different leather strops with different compound grits on them. Great system.
Honing hod.
@@AverageReviewsYT rods (steel followed by ceramic) used frequently take 30 seconds and make a strop (low return for the effort) entirely unnecessary...
@@sandhill9313 yeah I’m just seeing if op notices his repetitive spelling error lol.
Seed oils vs. tallow: For me, a diverticulitis patient, avoiding plants keeps the gut happy. A big side benefit is my blood fats improved by about 50% within six months of adopting a carnivore lifestyle.
LOL! Well you should know by now that when your wife heads into the kitchen your nose and eyes should be more aware! Bless her heart! As for butter, I like to use as little as possible. With eggs I use a few drops of avocado oil and a thin pat of butter. Works for me. Hope your boy feels better soon.
If Crisco was toxic I would not have lived past first grade - Mom used that stuff every day in every possible way. I don't much care for it and have not bought any in years. One thing it is good for is sealing the cylinders of a black powder revolver so the projectile doesn't fall out. Vaseline also does that job, but I don't plan on eating any vaseline any time soon 🤓.
I actually used bacon grease the last time I made french fries - I like the result. I guess I must have used about 3 french tablespoons of cold grease to pan fry my potatoes.
Hope your son recovers soon!
on 'ow fuck' moments in the kitchen without burning down the house: my mother once forgot a pan of cherry sauce. She put it on when she came home from school (teacher in 2nd grade) for lunch and forgot to put it off when she went back for afternoon classes.
I think the pot is still black insede15 years later and is now used as a bird waterer.
Julia Child called it a tablespoon; therefore it is a tablespoon. She loved her butter. Even Jacques Pepin was shocked by how 'French" her tablespoon was.
Knives are a personal thing plus these need to be acquired within ones budgetry contraints. Me? I use Sabatier - affordable and excellent. Now sharpenig - lets be clear - the world is full of convenient sharpeners which can drastically reduce the lifespan of the knife. Like learning how to cook - one needs to abvoid mistakes when sharpening knives. I used to use a small 3" wet stone and sharpen by hand before honing / steeling. I progressed to full size stones - one juts needs to keep angles right.
Several years ago, I purchased a 10" Kramer Chef's knife. The blade was warped. I sent it back for replacement. The replacement was warped. Sent that back for a refund. Haven't looked at a Kramer since. Am I being foolish?
Btw tallow is really cheap if you render your own from suet, your butcher should have it for $2-2.50/lb and it yields about 75-80%.
Also judging by its soft consistency at room temp I've seen on video, I suspect that Chicago Packing tallow you're testing is actually made at least partly from muscle trimmings, which would be technically "drippings," not tallow, although the distinction is getting blurred lately. Tallow from the suet/leaf fat is waxier at room temp (more shelf stable) and more neutral tasting than rendered beef muscle fat. Might be worth trying to make your own to see if your wife finds the smell less obtrusive.
Carbon steel (non-stainless) knives are better. All the maintenance it requires once you have a patina is a dry with a towel after washing. BTW honing steel will ruin your high HRC Japanese knives. They're meant to be used with low HRC German knives. A good Japanese knife should last you more than a life time
I generally agree on carbon steel knives, but it depends on who you share your kitchen with. My next gyuto will be aogami super, but my wife won’t be allowed within 15 feet of it.
I suspect that fans of this channel and carbon steel pans should easily be able to handle carbon steel knife maintenance.
I’ve been buying Japanese knives for years. The place I buy them from recommends a ceramic honing rod and says the Diamond rods will wreck your knife. I’ve always used the ceramic. No troubles. Also I use pull through sharpeners much to the horror of the knife shop….but I’m old and if I wear down the steel on all my knives I will live until 300.
A tin-lined copper pan wouldn't have been ruined -- it would have required retinning
Generally not even that, it'd just bead/bubble the top layer of excess tin, and accelerate tarnishing if left overheating for long. You can't get the tin layer to fail (slosh around exposing bare copper in spots) by melting it until around 1200F where the tin-copper intermetallic melts, that's not really possible on a home stove, you'd need an acetylene torch
When you see a U after a vowel in Japanese, it means that vowel gets elongated, so Gou would be Gō.
it kinda bums me out when you spend so much money on these knives and they don't come with a protective cover of sorts. Sayas cost like $25 retail. Manufacturers can't toss one in? Especially for shipping.
Pay up for looks? The kramer knives literally have glued on pieces, now thats what I would call paying more for looks.
Butter is good for you- use butter!
4:20 if you use those hiking boots for braking when you ride your bike, that isn't a badge of honor...
There is a common misunderstanding (even by your doctor) that butter is unhealthy, presumably because it contains saturated fat. But they are totally wrong - it turns out saturated fat and butter are healthy! There seem to be issues with seed oils though
Sorry but I wouldn't use that expensive pan to make popcorn.
I just received an email from Falk announcing a sale of overstocks, with 20% off on a number of their products. Thought you would want to know. Dr Peter Wisconsin
I will check into it!
@@UncleScottsKitchen Thank you. not sure how long the sale will last, but I plan to pick up one or two pieces. I'll post here when I do so. Cheers, Peter.
Using a pull-through sharpener is not only shortening the life of your knife edge it's reprofiling it to the angle of the sharpener. Your 12 degree edge will soon be a 17 or 20 degree and no better than a cheap knife. Do yourself a favour and get a less aggressive sharpening system, even one of those cheaper rolling sharpeners will give you more control of your edge angles. I've repaired the knives of friends and family, some of them really nice knives, that have been trashed by either rough pull-throughs or even rougher "professionals". A good quality knife should be able to be handed down to the next generation of family. Commercial kitchens and butchers churn through knives because they use a softer, easier to hone steel (and cheaper) and are using them hard and for 8 to 12hrs a day with constant honing during the day, and a professional sharpen every week or so. A quality home kitchen knife should never be seen as a limited use disposable.
I know that you were probably joking about wearing out a knife from sharpening in 3 or 4 years as being a badge of honor, but I would say that would be a badge of ignorance. Fine knives should last a lifetime. You should be able to hand down that Yaxell to your son when you're in the old folks home. You have devoted yourself to perfecting the use and care of carbon steel and other pans. I believe you are considered the carbon steel pan "guru". The least you can do is take some time to learn a way to put a proper edge on your knives that you can be proud of. Maybe you could even teach some of us.
Hand-held sharpeners... Fair enough. But, please, not for Japanese knives! That's like finger nails on a blackboard to my ears.
Honing rods are useless.
To do between sharpening maintenance use a strop with a medium stropping compound.
Watch outdoors55 for knife sharpening.
Glued on parts and uneven medallions. Badge of honor is not what comes to mind. If those knives are not replaced, the company is completely unethical. And if the cheap knife cuts as well, which it does, what’s the point of all this nonsense content? So you think inflation makes companies more profitable? Genius!
Get Only pasture raised eggs. That’s the humane way to treat chickens. (Look the above up if you’ve never heard of these before.) That’s the only thing I’ve to say about this.🙃
Crisco is toxic.
Sorry, Scott, seed oils are most unnatural and unhealthy.