Cooking

[hakka26]

One of my other pastimes is cooking. Have some major supplies for all sorts of methods. A Big Green Egg, copper pans, appliances etc., but my biggest interest is cutlery. I have always loved knives and consider them the most useful tool invented. I could spend a whole evening putting an edge on blades. I have over 200 kitchen knives and here is a small sample. The "Coke" is for size comparison. Henckel, Wusthof, Sabatier, Dexter, Buck....

[Fast Forward]

Being in the cooking business I,ve aquired a few didget shortners my self ,Henkels,,Wustdorf, F.Dick,my Two favoirites are couple of Chef Knives I bought at a Garage sale for 2 bucks a piece,,the guy brought them back from Germany after the war,no ID on them but one a 14: flexible Chefs ,and the other is a 12; very stiff, very thick has a enough bulk to slice a watermelom in half length wise ,it resembles the 4th one down handle facing left in your pic but much longer

[Acoustic]

I also like working in the kitchen... while listening to some good music, of course. My favorite knife is a 6" Buck fillet knife that worked it way from the tackle box to the kitchen, 8" chefs knife, a 4 3/4" utility and 3 1/2" paring that I got in a set of forged knives... that I like to keep a good edge on myself. If I had the opportunity I wouldn't mind checking out what being a sous chef would be like.

I also have a nice carbon steel wok that I use for all types of cooking. Using the knives with proper technique and the wok... I can get a quick, good (at least I think so), dinner on the table after work with limited clean up.Yes!

[Fast Forward]

I also like working in the kitchen... while listening to some good music, of course. My favorite knife is a 6" Buck fillet knife that worked it way from the tackle box to the kitchen, 8" chefs knife, a 4 3/4" utility and 3 1/2" paring that I got in a set of forged knives... that I like to keep a good edge on myself. If I had the opportunity I wouldn't mind checking out what being a sous chef would be like.

I also have a nice carbon steel wok that I use for all types of cooking. Using the knives with proper technique and the wok... I can get a quick, good (at least I think so), dinner on the table after work with limited clean up.Yes!To be a Sous Chef ( which means Little in French, probably because a Sous Chef is the # 2 man in the kitchen) anyway to be a true Sous Chef you start off as a Grunt then work your way up the line,,Dessert ,Salad ,Grill Fryer etc Then you become lead man or Saute Cook then you get a Shot at a Sous Chef Position at least thats the way its,done in a traditional kitchen,,trouble is any ass-hole who can shake a fry basket or flip a burger is considered a Chef,,when they couldnt put a pimple on a real Chef ass,, plus ther,s a lot more to the game than just cooking ,,,cooking is the easy part

[stuwee]

I just watch 'Ramsy's Kitchen Nightmare's' on BBC, 'Top Chef' here in the US on Bravo is a hoot too!

My therapist told me to stay away from knives....*devil* I did have a buddy awhile back (a real Cherokee Prince) who trained in France and Belgium, he taught me alot about sauces. The best piece of advise he gave me was, just have fun and experiment, if you don't like the way it tastes or came out, don't make it again!!

I did meet Julia Child (R.I.P) on the street in NYC years ago, delightfull woman, we had a nice chat! I just heard yesterday that she was a spy in WWII, what a gal :-)<-:-)<-:-oo:-oo LMAO with her over a glass of wine, she was just like she was on TV *hearts*

Craig

[Acoustic]

To be a Sous Chef ( which means Little in French, probably because a Sous Chef is the # 2 man in the kitchen) anyway to be a true Sous Chef you start off as a Grunt then work your way up the line,,Dessert ,Salad ,Grill Fryer etc Then you become lead man or Saute Cook then you get a Shot at a Sous Chef Position at least thats the way its,done in a traditional kitchen,,trouble is any ass-hole who can shake a fry basket or flip a burger is considered a Chef,,when they couldnt put a pimple on a real Chef ass,, plus ther,s a lot more to the game than just cooking ,,,cooking is the easy part

So your saying watching a lot of the "Food Network" doesn't make me qualified??:D I was wonderin' if I'd get a professional opinion (other than the one from my psychiatrist yesterday....but that's another story*hypnot*) from you about what it takes. To me your discription of the a$$hole is more of what I would call a cook... not a chef... but I know what you mean. The management of the operation is what makes or breaks the enterprise.

[Acoustic]

I did meet Julia Child (R.I.P) on the street in NYC years ago, delightfull woman, we had a nice chat! I just heard yesterday that she was a spy in WWII, what a gal :-)<-:-)<-:-oo:-oo LMAO with her over a glass of wine, she was just like she was on TV *hearts*
Craig

Craig, I must say you've lived a most interesting diverse life... and even knowing what I've read on the forum... it's probably just the tip of the iceberg.

[stuwee]

Craig, I must say you've lived a most interesting diverse life... and even knowing what I've read on the forum... it's probably just the tip of the iceberg.

Thankee Andy! If I died tomorrow, I'd have a big ol' :D on my face, I'm thankfull each and every day, ya'll here on TH have given me alot of fodder for another chapter *Hi5* I love each and every one of you from the bottom of my black little heart *flame*.

And yes, I have a whole lot more stories that you just can't make up!

[Fast Forward]

I just watch 'Ramsy's Kitchen Nightmare's' on BBC, 'Top Chef' here in the US on Bravo is a hoot too!

My therapist told me to stay away from knives....*devil* I did have a buddy awhile back (a real Cherokee Prince) who trained in France and Belgium, he taught me alot about sauces. The best piece of advise he gave me was, just have fun and experiment, if you don't like the way it tastes or came out, don't make it again!!

I did meet Julia Child (R.I.P) on the street in NYC years ago, delightfull woman, we had a nice chat! I just heard yesterday that she was a spy in WWII, what a gal :-)<-:-)<-:-oo:-oo LMAO with her over a glass of wine, she was just like she was on TV *hearts*

CraigRamsey is an ASS_HOLE I guarantee he doesn,t act that way in a real kitchen because somebody would let a knife slip and wind up in his chest or he,d get his head slammed in a fryer ,,,as far as Julia she,s a real hero in and out of the kitchen,,My first Instructor a grand french lady in her own right was a friend of Julia Child and Simone Beck,,I remember the words of wisdom passed on to me by Chef/instructor Monique when she told mw I wasn,t the sharpest Knife on the table but I was Blessed with a gift that can,t be taught the gift of Taste

[Fast Forward]

So your saying watching a lot of the "Food Network" doesn't make me qualified??:D I was wonderin' if I'd get a professional opinion (other than the one from my psychiatrist yesterday....but that's another story*hypnot*) from you about what it takes. To me your discription of the a$$hole is more of what I would call a cook... not a chef... but I know what you mean. The management of the operation is what makes or breaks the enterprise.I feel Highly Insulted By what trys to pass itself off as Chefs These days

[hakka26]

Wow, opened a can of worms.*devil* My dad was a chef up in Canada now he just does special catering. He is a fantastic cook but says my maternal grandmother was far better than he. The top knife is from Germany. Hand hammered with a 13-1/2 blade. I have the same knife in a heavier chef's model exactly like the Sabatier below but it was dropped and took a little over an inch off. Both have springy blades and you can smell the carbon in them. The short one in the sixth position is a Buck from their "Royal" (I believe) series. Nice feel. I'm quite handy with a blade and was the only person in the high school A&P class to ever remove the inner ear of a cat with he eardrum intact. My instructor promptly poked a hole in it while probing*headache*!

[Fast Forward]

Wow, opened a can of worms.*devil* My dad was a chef up in Canada now he just does special catering. He is a fantastic cook but says my maternal grandmother was far better than he. The top knife is from Germany. Hand hammered with a 13-1/2 blade. I have the same knife in a heavier chef's model exactly like the Sabatier below but it was dropped and took a little over an inch off. Both have springy blades and you can smell the carbon in them. The short one in the sixth position is a Buck from their "Royal" (I believe) series. Nice feel. I'm quite handy with a blade and was the only person in the high school A&P class to ever remove the inner ear of a cat with he eardrum intact. My instructor promptly poked a hole in it while probing*headache*!No worms here ,,I just have a problem with fry basket shakers being called Chefs I went to school and also paid my dues for more than a coupe of years Iv,e worked for and with some great chefs and also some ass-holes,,your dad could probably tell you a few good stories,,as for knives I had a chance to buy some Sabatier but the round handle was not to my liking actually Forchner with a vibrox handle is comfortable and inexpensive but I,ll stick to my with the long flexible Chefs knife I call Pedro for virtually all my daily work

[hakka26]

Meant in a comical sense to keep the thread going. I'm not any fan of "reality" t.v. so I've only seen Ramsey on trailers. No job would ever be worth that to me. My Sabatiers have square handles ( the long thin one you refer to is a Sabatier also). the Japanese blades have "round" handles. Depending on what I'm cooking I pick from several knives. I have the cleavers in case anyone trots a cow in front of me.:-oo Here is a little oddity from Chicago Cutlery I picked up.

[Fast Forward]

Wow, opened a can of worms.*devil* My dad was a chef up in Canada now he just does special catering. He is a fantastic cook but says my maternal grandmother was far better than he. The top knife is from Germany. Hand hammered with a 13-1/2 blade. I have the same knife in a heavier chef's model exactly like the Sabatier below but it was dropped and took a little over an inch off. Both have springy blades and you can smell the carbon in them. The short one in the sixth position is a Buck from their "Royal" (I believe) series. Nice feel. I'm quite handy with a blade and was the only person in the high school A&P class to ever remove the inner ear of a cat with he eardrum intact. My instructor promptly poked a hole in it while probing*headache*!Looks like you Have a Sushi knife on the right side and nice little clever Iv,e got a Monster Dexter that looks like it belongs in a horror movie rather than a Kitchen as for opening up a can of worms,not really when i Got my first job as a Chef I liked being refered to as Chef Robert,maybe just an ego thing,,but after a while the ego goes away and I found I was more approachable when I just,, Robert

[hakka26]

It's an 8-1/2'". Saw a 12" once. I think if you waved it at a cow it would have dropped dead from fright. The Japanese blades are single bevel and take quite an edge.

[Scorpion8]

How are those ceramic knives you see used sometimes: for show or do they really work well?

[Fast Forward]

How are those ceramic knives you see used sometimes: for show or do they really work well?I,ve never used one I guess they really hold an edge another thing you worry about working in a Kitchen is never get too expensive a knife unless you want to baby sit it all day things have a way of disappearing ,,I also never run my knifes threw a dish washer

[Fast Forward]

Meant in a comical sense to keep the thread going. I'm not any fan of "reality" t.v. so I've only seen Ramsey on trailers. No job would ever be worth that to me. My Sabatiers have square handles ( the long thin one you refer to is a Sabatier also). the Japanese blades have "round" handles. Depending on what I'm cooking I pick from several knives. I have the cleavers in case anyone trots a cow in front of me.:-oo Here is a little oddity from Chicago Cutlery I picked up.What I meant by rounded handles was even thought they are beveled they always felt round to me and never quite seemed to fit my hand I should have bought one though just to say I owned one,,,,,thats a strange looking Chicago Cutlery have you ever sent a pic to chicago cutlery to see if they could I,D it looks kind of like a skinning or a defatting knife but the blade is,nt shape like a scmitar

[Fast Forward]

It's an 8-1/2'". Saw a 12" once. I think if you waved it at a cow it would have dropped dead from fright. The Japanese blades are single bevel and take quite an edge.I think I have a 12 but i,d have to measure it ,, Huge Knife Very thick could take a tree down with it

[Acoustic]

How are those ceramic knives you see used sometimes: for show or do they really work well?

A friend of mine got a 7" one that I thought for the price (around $100) it was just OK in sharpness. The balance was excellent. Just like when friends and family get there toys, there is that awe or honeymoon period at first... so I like to ask about the item some time later. When I asked him months later what his opinion on his ceramic knife was now. He said he only got to use it for a month.... he dropped it and it shattered*brokeheart*.