New Diver: Professional Chef

[Web Monkey]

I use the Edgepro because the sashimi knives are only beveled on one side, and the other sharpeners would ruin the edge (since they want to sharpen both sides).

Oh my! Now, that's a complicated looking thing. Reminds me of the Lansky system of about 15 years ago. Look... Here's what you need to know about sharpening...

It looks complicated, but is really just a jig to hold the stone at a fixed angle while you move the knife under it.

Terry

 

[Green Mountain]

Wow, Jim, that really works. I had one of those 'accusharps' for a long time but I can't remember seeing the directions for it. (maybe I borrowed it). I was using it wrong all these years and whining about the edge on my Henckel chefs knife. I was trying to draw the knife through the sharpener. Thereby not applying enough pressure on the edge. You can feel the edge getting sharper as you draw it over the knife.

I now have a bald spot on my arm. I can't wait to attack an onion later.

Now I am thinking that I might have screwed up the angle of the Accusharp since I was using it wrong for so long. Better get 2 of them. I need one for camp.

 

[Green Mountain]

Okay I just got on line to order the Accusharp. I noticed that they also have replacement blades. So I ordered a couple of packages of blades an a new Accusharp.

 

[SueMermaid]

I am not obsessive about cookware. I can stop any time I want. I swear.
(Drewpy, AllClad's my brand, too. Copper core).

I have several Wusthof knives and love them, and would like to try some of those Japanese carbon steel chefs knives. Thanks for the recommendation!
I suspected you'd say iron pans.

 

[Mako Mark]

I am not obsessive about cookware. I can stop any time I want. I swear.
(Drewpy, AllClad's my brand, too. Copper core).

I have several Wusthof knives and love them, and would like to try some of those Japanese carbon steel chefs knives. Thanks for the recommendation!
I suspected you'd say iron pans.

I have a short "torta" knife which is a short version of a wide butchers knife that cost a dollar fifty, one enamel "one gallon" stockpot and a 14" cast iron frying pan. Hence my one pot rule on that other thread

......which by the way has had a rule change Sue, it is now open to meals with only ten minutes prep, but can include more cooking time as long as it doesnt include any more work. Check out my new classic irish dish "beef beerginion"

 

[neophytediver]

So, as a professional chef, what if any shows do you watch on cooking?

 

[Uncle Pug]

Well I'm a professional eater... and I occassionally watch the Iron Chef. Last night I watched the IC and made the prediction that the Fortune Teller Judge already knew who was going to win. Sure enough... her votes were obviously skewed to the IC and he *won* even though by the other judges the challenger would have won.

 

[Leggeyuk]

jim

How you doin, i never knew cheffing/scuba diving went hand in hand but great. I am a navy chef (british, royal navy) and have been for seven years, Haven't really got a question 4 ya but thought i would say hello.
and just for sue mermaid, drewpy was right, i have a full set of globals and after chopiing up 50 frozen chickens they are still razor sharp but are overated, and the ceramic steel sharpeners are rubbish, wustoff offer better value for money and their diamond steels are very good,