Search found 298 matches

by cliff
Thu Dec 03, 2020 8:26 am
Forum: Sharpening Advice
Topic: Any point in 12k?
Replies: 56
Views: 3646

Re: Any point in 12k?

I like a finer finish than most for some tasks, like working with fish, and some detail work. The cut surface of fish, fruits, and vegetables looks different and has a different texture with a polished edge than with a mid-grit finish. I have a 10K super-stone and a couple of fine natural stones tha...
by cliff
Wed Dec 02, 2020 4:47 pm
Forum: General Discussion
Topic: Hardest knives to find? (By blacksmith)
Replies: 11
Views: 1055

Re: Hardest knives to find? (By blacksmith)

Kurosaki makes terrific knives. I love mine. They seem to sell through, but then they come back. If you keep checking back, you should be able to get one. It's not the same as Shig, Kato, et al.
by cliff
Sun Nov 29, 2020 8:59 am
Forum: Sharpening Advice
Topic: 'Touching up' an edge: when, how, and what to use
Replies: 31
Views: 2293

Re: 'Touching up' an edge: when, how, and what to use

I keep a strop in the kitchen. When that's not enough, I'll drop down to stones. As everyone says, it depends on the knife and what I have to do. Maybe just stropping on a high grit stone. If it's tomatoes or butchery, maybe I'll drop down a little. If I want nice, glassy, precise cuts of fruit or v...
by cliff
Wed Nov 18, 2020 10:14 am
Forum: Knife Recommendations
Topic: Best Honesuki to break down chicken???
Replies: 25
Views: 1832

Re: Best Honesuki to break down chicken???

But no one worries about fish guts on their Deba?
by cliff
Sun Nov 15, 2020 11:39 am
Forum: Knife Recommendations
Topic: Best Honesuki to break down chicken???
Replies: 25
Views: 1832

Re: Best Honesuki to break down chicken???

First think about whether you want single-bevel or double. Most of the versions on the site are double-bevel. The single-bevel I believe is more traditional, but it will steer. Then decide if you want hard steel or softer. As sidpost points out, softer has its advantages if you are working around a ...
by cliff
Sun Nov 08, 2020 10:39 am
Forum: General Discussion
Topic: Baking Much?
Replies: 557
Views: 74223

Re: Baking Much?

Bensbites wrote: Sat Nov 07, 2020 6:13 am From what I have learned, to make your loaf more sour, use older starter. 36 hrs since feeding for example. Experiment with different whole grains in the starter.
This. It has to do with the acid balance of your starter.
by cliff
Thu Oct 29, 2020 12:01 pm
Forum: General Discussion
Topic: Baking Much?
Replies: 557
Views: 74223

Re: Baking Much?

I think that's right. Robertson keeps it in the fridge most of the time? How do you renew that? I assume that the activity of whatever is in the fridge would be similar.
by cliff
Thu Oct 29, 2020 11:55 am
Forum: General Discussion
Topic: Baking Much?
Replies: 557
Views: 74223

Re: Baking Much?

Jeffry, I recall that Tartine is at 100 percent hydration. No, that's not what I do. That should give a more active starter, once its good and going. I'm using Forkish, who uses an 80 percent hydration starter so that the starter and the loaf are at the same hydration level. I bake at least a couple...
by cliff
Thu Oct 29, 2020 9:33 am
Forum: General Discussion
Topic: Baking Much?
Replies: 557
Views: 74223

Re: Baking Much?

IMG-4699.jpg
Here's a Forkish sourdough, which uses 1/4tsp of packaged yeast with 180G of starter (at 80 percent hydration) for a 500G loaf, in a 4qt Lodge.
by cliff
Wed Oct 28, 2020 9:51 am
Forum: General Discussion
Topic: Baking Much?
Replies: 557
Views: 74223

Re: Baking Much?

Yes, I agree. I've only made the 100 percent sourdough a couple of times (from Forkish). I got some lift, but it's a denser loaf than the one with a little package yeast, which, I gather has been traditional in Europe since the late nineteenth century. I wonder if part of the equation -- beyond the ...
by cliff
Wed Oct 28, 2020 9:20 am
Forum: General Discussion
Topic: Baking Much?
Replies: 557
Views: 74223

Re: Baking Much?

Bread flour at 14 percent is heavy. You might try a lighter, more European-style flour, like King Arthur AP, which is more like 11-12 percent. I also think it's hard to get much lift in a 100 percent sourdough. I like Forkish's suggestion to use a pinch of package yeast along with a mostly sourdough...
by cliff
Tue Oct 27, 2020 7:15 pm
Forum: What's Cookin' ?
Topic: What did you cook today?
Replies: 1988
Views: 229905

Re: What did you cook today?

couldn't fit all the pics. Here's one last one of slaw
IMG-4677.jpg
by cliff
Tue Oct 27, 2020 7:14 pm
Forum: What's Cookin' ?
Topic: What did you cook today?
Replies: 1988
Views: 229905

Re: What did you cook today?

Some smoked Boston Butt, slaw, and plum pies. Not much for knife porn. I still love the 270 Dragon.

Here's some of the produce
IMG-4669.jpg


Plums --> pie
IMG-4673.jpg
IMG-4676.jpg

Just a little pork
IMG-1064.JPG
by cliff
Tue Oct 27, 2020 6:33 pm
Forum: General Discussion
Topic: Baking Much?
Replies: 557
Views: 74223

Re: Baking Much?

My first effort at sourdough fell entirely flat. Hockey puck flat. The starter wasn't quite ready in retrospect - it didn't pass the float test - but I proceeded anyway. My second effort was better, but the dough still sagged. Interestingly, the crumb and flavor was actually pretty good. The starte...
by cliff
Tue Oct 27, 2020 9:01 am
Forum: General Discussion
Topic: How have your knife preferences changed?
Replies: 19
Views: 1500

Re: How have your knife preferences changed?

My first Japanese knife was a Goko 240 stainless-clad white no. 1. It felt positively enormous, coming from Western 8" Wusthoffs. The knife is just bigger, and then the wa handle adds to that. It also felt crazy sharp behind the edge. Pretty quickly I gravitated to thinner blades like the Ashi ...
by cliff
Mon Oct 26, 2020 9:21 pm
Forum: What's Cookin' ?
Topic: What did you cook today?
Replies: 1988
Views: 229905

Re: What did you cook today?

Looks delicious. I often do this as a basic French braise, with aromatics, stock and wine. I only just started smoking.
by cliff
Mon Oct 26, 2020 1:15 pm
Forum: What's Cookin' ?
Topic: What did you cook today?
Replies: 1988
Views: 229905

Re: What did you cook today?

Definitely from the looks way better than it actually was category, grilled pizzas . . . I'm curious about this, having recently gotten a kamodo grill. I thought the goal would be to get it as hot as possible and then figure out how long to leave the pizza on there. It's always a tough balance for ...
by cliff
Tue Oct 20, 2020 12:59 pm
Forum: General Discussion
Topic: Baking Much?
Replies: 557
Views: 74223

Re: Baking Much?

jbart65 wrote: Mon Oct 19, 2020 9:52 pm This one, cliff?

https://www.dillards.com/p/lodge-pro-lo ... /503275411
Yes!! Thank you!! It's perfect for a 500G loaf. I would be interested in something much bigger, for a miche; but that's another project
by cliff
Mon Oct 19, 2020 8:33 pm
Forum: General Discussion
Topic: Baking Much?
Replies: 557
Views: 74223

Re: Baking Much?

The Lodge multicooker and double Dutch oven are both available on Amazon. https://www.amazon.com/gp/product/B000LEXR0K/ref=ox_sc_saved_title_9?smid=ATVPDKIKX0DER&psc=1 Are you referring to an enameled Lodge? It is available in blue on the Lodge site and Walmart. I am trying to decide whether to...
by cliff
Mon Oct 19, 2020 3:31 pm
Forum: Sharpening Advice
Topic: Value of the Shapton Glass system
Replies: 25
Views: 1755

Re: Value of the Shapton Glass system

That makes sense. If I were going to sharpen family/friends knives, I'd take a more extensive setup. But for vacation where it's just my knives, two SG stones sounds perfect .