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Rob every time I see your food pictures , it makes me HUNGRY 🤣, my wife and I bought a cutco knife set years ago , they keep an edge for about 5 years on a wooden cut board , then my wife bought the fancy anti bacterial plastic cut board , the cutco knifes are done , but because I’m old skool , I busted out my old steel blades and bought another wood cut board, I hide my knives because I done want her to ruin them ,
I found that my ford 6.7 don’t need any gauges to worry over , the 6.0 was a problem child thus the reason for a gauge , happiest day of my life is when I watched that truck being hauled away
I read a book a long time ago. Most of it was BS. Some of it made sense.
An ex-girlfriend went to culinary school. One of the instructors told me in confidence, not to go out and spend a fortune on buying knives. He told me to look around at all of the fancy, expensive kitchens. The best meals are made by guys earning not very high wages, using commercial grade, NSF cutlery. None of these guys in the best kitchens in the world, are using expensive knives. Maybe the head chef has some sort of expensive knife. The people doing the real work, are doing it with the least expensive tools found at a restaurant supply store, or sold to them by a knife salesman who goes to restaurants and butcher shops.
Anthony Bourdain recommends 4 knives. That's it. And those can be found cheap, on Amazon, or at Smart & Final. Even Costco now sells NSF grade cutlery. Even though it feels weird to buy 2 knives at a time.
🤣, my wife and I bought a cutco knife set years ago , they keep an edge for about 5 years on a wooden cut board , then my wife bought the fancy anti bacterial plastic cut board , the cutco knifes are done ,
I recall seeing those at Costco. They have a "forever guarantee" and offer free sharpening. Send them back.
Originally Posted by 04badford
I hide my knives because I done want her to ruin them ,
That's something I would do. I would have them in the garage, behind some boxes or something. Maybe hidden under the sofa cushions.
I have a set of 4 steak knives. All came from the Dollartree store. Back then they were a dollar. Now they are $1.25 I have one butter knife, and 3 or 4 big steak knives, and that is it. My life is complete.
In happier times, I went out for steak dinners. Steak dinners have doubled in price. My paycheck has not doubled. There was no way to cut back. I just had to cut it out.
Restaurants have never been known to provide the customer with good cutlery. Even some of the most expensive steak houses are serving you a $100 meal, with a cheap, dull knife, which is sold in bulk cases, and never sharpened. You just don't see kitchen staff spending an hour every day to sharpen the steak knives that go on the table. Most often, you get some knife with dull teeth, that rips your food, instead of slicing it. If you're lucky, the cook will cut the steak before it's plated, like at Peter Luger. Or it's an Asian restaurant, where there are no knives at the table, and the meat is sliced for serving.
I am uncouth. I have no class. I bring my own steak knife when I go out to eat. Nothing fancy or expensive. Just good enough to do the job. Something that I can sharpen and hone myself. Not a tool on my belt. Something that I can discreetly slip into my pocket. I've been doing that for a very long time. Before it became a fad.
Shun sells a "gentleman's steak knife". Apparently, I'm not the only one who wants to bring their own knife to a restaurant. Available with Prime shipping from Amazon.
Take my own steak knife to a restaurant? Never thought of that. Of course, with the price of steak at restaurants these days, it would be better for me to buy one at Walmart and cook it myself. LOL
There's a place that I go to, where they have an open kitchen with a counter. I sit at the counter. Best seat in the house. It's like watching Food TV, only the cook talks back to you. There are perks. They get to know you. The Chef of the restaurant told me that if the steak was so tough that I had to bring my own sharp knife, then I needed to find a better place to eat at. Which, for the most part, makes sense. Good restaurants serve a grade of meat which is better than you get at the supermarket. A good restaurant steak is tender, juicy, and you don't have to fight it with a sharp knife. If you're eating in a restaurant with tough food, it's time to find a new restaurant.
Rob you're going off the deep end! I like Torx as it's far superior to either a flathead or Phillips. The socket head cap screw has a lot of advantages as well, especially since you can counter bore the hole. It's almost impossible to "round" a SHCS, whereas using a metric wrench on a fractional bolt head is a recipe for disaster. They're not the same size, any fractional / metrical conversion chart will show you that. Sure, you can get away with using one occasionally in a pinch but deformation of a bolt head is in your future.
91 degrees yesterday, 92 today. This is still May right? Did summer arrive while I was looking elsewhere or what? More of the same is predicted all week.
That's something I would do. I would have them in the garage, behind some boxes or something. Maybe hidden under the sofa cushions.
