Tag: knives
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How To Fix Dry Green Buffing Compound
Your green polishing compound might dry out and be hard to apply to your strop or buffing wheel. Note: this is not a common problem when the compound is in a wax medium.
An easy fix if it does happen though is to mix it with a little bit of olive oil.
Before
It just will not load the strop.
After
Add some olive oil and try again:
Enjoy,
PK
Here are some more knife sharpening and general knife info:
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Kitchen Shears
If you have a couple of good kitchen knives you don’t really need a set of kitchen shears/scissors. However for convenience sake I recommend you buy them.
I use them to cut lobster tails, chicken frames, vegetables and so much more. Just remember to keep them clean going from raw food to cooked food.
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16cm Victorinox Swibo Curved Flexible Blade Boning Knife: PK Reviews
I have to say that as a home cook that buys meat in bulk, I love this knife. As soon as you hold the handle you can tell it is specialised for its intended task. The grip, the flexible curved blade and sharp point is designed for following the lines of bones and seams.
I am an awful “butcher” but this exceptionally sharp and well designed knife helps me get the job done with minimal wastage.
This is not a paid post. I bought mine online from http://www.kitchenwarehouse.com.au for $31.95 AUD.
Product Review
16cm Victorinox Swibo Curved Flexible Blade Boning Knife
Pros:
Cons:
Being a novice and not having anything to compare it too I can’t find any.
The Verdict:
Great product at a very reasonable price. Suitable for commercial environments and home butchery.
I hope this review helps you and feel free to send me any comments if you want to add to it.
PK
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What Is A Chantry Knife Sharpener?
I treated myself to this chantry knife sharpener after seeing it in one of Scott Rea’s videos titled ‘tools of a master butcher’. If it is good enough for the Scott Rea Project then it is is good enough for yours truly. 🙂
Remember that we are not putting an edge on the knife here, we are simply uncurling that edge so that we have no “blunt” parts (caused by misalignment) hence making the knife cut easlier.
I have an excellent hand steel (links to videos on how to use them below) and my pride and joy is my 25cm Victorinox Swibo Rigid Butchers Knife. As a beginner though I can sometimes do more harm with my steel than good.
With the chantry knife sharpener the angle of the built in mini rolling steels remains perfect with every pull through of the knife. I can attest that after a few pulls the knives are extremely sharp and that means they are safer to use (with all due respect).
Enjoy and be careful,
PK
Here are some more knife sharpening and general knife info posts:
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PK Reviews: 25cm Victorinox Swibo Rigid Butchers Knife
I have to say that as a home cook, that buys meat in bulk including whole primals, I love this knife. As soon as you hold the handle you can tell it is not a general purpose kitchen knife. The grip is suited for slicing thick pieces of meat or through joints and not for slicing vegetables. This makes it excellent for the task it was designed for.
Turn the knife to the vertical hold and you have a knife perfect for following the line of bones and meats’ natural seams. It is rigid but I found it just fine for skinning and removing fat and silver.
I am an awful “butcher” but this exceptionally sharp and well designed knife helps me get the job done with minimal wastage.
This is not a paid post. I bought mine online from http://www.kitchenwarehouse.com.au for $59.99 AUD with free delivery to my local store.
Product Reviewed:
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25cm Victorinox Swibo Rigid Butchers Knife
Pros:
- Tough carbon steel perfect for slicing (Rockwell rating of 56-58).
- Holds an edge for a long time.
- Moulded nylon handle that is easy to clean and doesn’t hold meat particles.
- Curved end design for following seams.
- It comes in a plastic sleeve that I use to store it in.
Cons:
- Being a novice and not having anything to compare it too I can’t find any
The Verdict:
Great product at a reasonable price. Suitable for commercial environments and home butchery.
I hope this review helps you and feel free to send me any comments if you want to add to it.
PK
Related Links:
- go to all reviews
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25cm Victorinox Swibo Rigid Butchers Knife: PK Reviews
I have to say that as a home cook, that buys meat in bulk including whole primals, I love this knife. As soon as you hold the handle you can tell it is not a general purpose kitchen knife. The grip is suited for slicing thick pieces of meat or through joints and not for slicing vegetables. This makes it excellent for the task it was designed for.
Turn the knife to the vertical hold and you have a knife perfect for following the line of bones and meats’ natural seams. It is rigid but I found it just fine for skinning and removing fat and silver.
I am an awful “butcher” but this exceptionally sharp and well designed knife helps me get the job done with minimal wastage.
This is not a paid post. I bought mine online from http://www.kitchenwarehouse.com.au for $59.99 AUD with free delivery to my local store.
Product Reviewed:
-
25cm Victorinox Swibo Rigid Butchers Knife
Pros:
- Tough carbon steel perfect for slicing (Rockwell rating of 56-58).
- Holds an edge for a long time.
- Moulded nylon handle that is easy to clean and doesn’t hold meat particles.
- Curved end design for following seams.
- It comes in a plastic sleeve that I use to store it in.
Cons:
- Being a novice and not having anything to compare it too I can’t find any
The Verdict:
Great product at a reasonable price. Suitable for commercial environments and home butchery.
I hope this review helps you and feel free to send me any comments if you want to add to it.
PK
Related Links:
- See more knife posts here
- See more kitchen kit posts here
- See our other product reviews here
- See more growing, catching and cooking equipment here
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PK’s Knife 101
I only have two knives that I use in the kitchen. Both are from knife makers Global and I use the larger one for almost everything. I bought both of them as ex demo stock years ago and was never really happy with them until I sharpened them myself using a whetstone. A really sharp knife needs to be respected but is actually safer than a blunt knife.
I bought this combination 220/1000 water whetstone from Kitchen Warehouse recently and was amazed at the results. At just over $100 AUD it was a bit of an investment for something you won’t use very often but I am so glad I bought it.
So, how do you use a whetstone properly? They must be hard right? I am kicking myself that I didn’t do this earlier out of similar thoughts. Happy to say I was wrong :).
I want to show as much original content on this blog as possible but I couldn’t do better than this instructional YouTube video in a million years. It even shows you how to maintain the stone itself.
The lower the value of the grit the rougher it is. You use this rough grit side, in my case 220, on really blunt or pitted knives. The finer grit side, in my case 1000, is used to further sharpen and polish the knife edge.The whole process is very calming and mentally centering because of the concentration required.
Here is some before and after shots of the 10 degree goodness:
For maintenance I am going to use my pull through knife sharpener every 10 or so uses and a steel every use to keep the knife edge straight. This is because kinks in the knife edge cause it to drag and hence reduce the cutting power.
I can also recommend protective sheaths to stop the knife edge being nicked or nicking you in between uses.
Once last thing. Always wash and dry your knives carefully and never put them in the dishwasher.
Enjoy and be careful,
PK
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