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06-21-2014, 12:25 PM | #106 |
Scarlett Johansson's boytoy
Join Date: Nov 2006
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I prefer Anolon to Calphalon.
Once I bought a santoku I never went back to a chef's knife. I love chef'n spatulas and some of their other tools.
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06-21-2014, 12:26 PM | #107 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
Interesting on the santoku vs. chef's knife. I've got very good versions of both, and I prefer the chef's knife every time. |
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06-21-2014, 12:31 PM | #108 |
Gimme My Berries Back!
Join Date: Apr 2006
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The food isn't suppose to stick to the Santoku. Not that it's a huge issue, but it's a nice feature. I'm just a sucker for buying kitchen stuff.
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06-21-2014, 12:33 PM | #109 |
Gimme My Berries Back!
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Yeah, but I like how it comes out better. I just do something else and don't worry about it. Sometimes I cook a whole package and save the rest so I don't have to make it again. It tastes fine cold....especially on sandwiches or in salads.
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06-21-2014, 12:37 PM | #110 |
Cast Iron Jedi
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Totally depends on how it's made. A santoku by design isn't necessarily stick free - the shape and slope of the blade is what makes it a santoku. What makes it stick free are the granton edges, which are common among santokus, but not necessary for it to be one.
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06-21-2014, 12:41 PM | #111 | |
Gimme My Berries Back!
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Quote:
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06-21-2014, 12:43 PM | #112 | |
Cast Iron Jedi
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Quote:
http://www.amazon.com/OXO-Grips-V-Bl.../dp/B001THGPDO I also discovered this thing kicks ass at slicing bacon (I make my own, so it's unsliced). |
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06-21-2014, 12:44 PM | #113 |
In Search of a Life
Join Date: Feb 2009
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I love having my mandoline, but a food processor with extra blades is another great option.
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06-21-2014, 12:47 PM | #114 | |
Cast Iron Jedi
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Quote:
https://www.google.com/search?q=sant...r=0.9#imgdii=_ The big thing about them is they typically have shorter handles and a shorter blade, and they have a very shallow slope to them compared to a chef's knife (this make rocking the blade a little more difficult). Some people love them, and I while I like mine a lot, if all my knives are clean I'm reaching for my Tojiro gyuto first (Japanese chef's knife), my Victorinox chef's second, my santoku third. |
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06-21-2014, 12:48 PM | #115 |
Cast Iron Jedi
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This is true. I don't have any slicing blades for my food processor, and last year I made 8 pounds of pickles out of cornichons. That was an assload of work on my v-slicer.
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06-21-2014, 12:56 PM | #116 |
Gimme My Berries Back!
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06-21-2014, 12:58 PM | #117 | ||
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Quote:
Quote:
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06-21-2014, 01:00 PM | #118 |
Gimme My Berries Back!
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I see a lot of smokers among you mid-westerners. Does anyone do any French cooking here?
I have a crepe pan ( also copper pans, Belgian waffle maker as well as a wok and much more). Anyone make crepes? |
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06-21-2014, 01:02 PM | #119 |
In Search of a Life
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06-21-2014, 01:03 PM | #120 | |
Supporter
Join Date: Aug 2000
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Quote:
Really recommend Cuisipro hand implements if you can find and afford them, box and hand graters, cheese slicer, whisks, all top notch. I've scavenged them from bargain stores and BB&B closeouts. Best cheese slicer, bar none.
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