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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

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Old 10-21-2012, 04:43 PM   #1
grtrx
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New Cooking Stuff

I have had to create Grtrx Kitchen II in Illinois, so I have decided to plunge into some new stuff...

Ginzu knives... not new, new to me, and I give them an OK (I got them because they got a really high rating somewhere I was reading). An OK set, I miss my set back in VA which is better handles, better balance and high carbon steel from Brazil (I think)

"Diamond" no stick - this I like, especially if you do NOT use oil with say meats. Gives a hell of a sear, and takes to the oven for roasting like a champ.

Ceramic blades - again not new, but new to me... limited (1 day) experience and I say, very nice. Balance a little to the handle, but still good, and sharp as hell. I have a paring knife, and I am aware parents will be giving me a 4 knife set in 2 months...

Anyone else using any new tech? Liquid nitrogen? Lasers?
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Old 10-21-2012, 05:15 PM   #2
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Not using anything new but I LOVE the ginsui knives that I bought back in the early 1990s when they were advertised on late-night TV. They're still sharp and I use them constantly. The newer models use a thinner handle and blade and they suck.

On a side note, one of the boys my daughter graduated with was selling cutlery door-to-door a couple of years ago. He showed me their "best" knife that could cut through leather, a rope and something else and still stay sharp. My ginsuis are still sharper than the best one he had and he was shocked when I showed him how inferior his were.

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Old 10-21-2012, 05:22 PM   #3
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So even Ginzu aren't what they used to be....
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Old 10-21-2012, 06:01 PM   #4
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Bought my first ceramic knife a few months ago. Sharp as heck, but brittle. Just dropped it in the sink from a few inches and the tip shattered. Store replaced it and now I'm much more careful. You really aren't supposed to put a lot of pressure on them either. Great for a precision slice of tomato...not so good for a hard block of aged cheddar.
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Old 10-21-2012, 06:19 PM   #5
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that's the word, if you have to press, its the wrong blade, but it cut through veggies tonight and also cut throufh a ribeye as if it was butter...
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Old 10-21-2012, 06:46 PM   #6
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I bought a Wustoff full block with steak knives and sharpener only, then over several years loaded it with Japanese knives made by Kanetsune, Sakai, and Al-mar, and rounded it out with Wustoff bread knife, scissors and carver.
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Old 10-22-2012, 05:50 AM   #7
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I have one of those Mikey and I like it a lot
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Old 10-22-2012, 06:29 AM   #8
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I was going to buy the entire set, but there are too many pieces that I may not need.
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Old 10-22-2012, 06:39 AM   #9
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I like Curculon Pro or Elite Cookware - I don't see myself buying anything else unless it was some stainless steel pieces
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