KitchenKnifeGuru's Profile

Display Name: KitchenKnifeGuru
Member Since: 3/1/13

Latest Comments...

I think my fave inexpensive model is the Kuhn Rikon. It's sharp, it's light (but not flimsy), and comes with its own sheath. What more could you ask for?

On the KitchenKnifeGuru website I did post on inexpensive knives for cutting up pumpkins that features the Kuhn Rikon and a few others.


Can You Help Me Find a Small, Inexpensive Knife to Keep at Work? Good Questions
1/8/14 01:19 AM

Charming custom :) If you're looking for some tips as to what knife to buy, you might want to check out Best Knives — Six Recommendations on the KitchenKnifeGuru website.


Is It Bad Luck to Give a Knife as a Gift?
1/8/14 01:02 AM

Wow! Who would dream there could be so many great solutions? Nice job, gang. The only thing I would underscore is to definitely stay clear of anything too abrasive — like that pumice stone for example. (A regular-duty pan scrubber should be OK, though.)

Anybody looking for more tips on how to care for their kitchen knives and keep them sharp, might want to check out the KitchenKnifeGuru website :)


Help! How Do I Clean Sticky Residue Off My Knife? Good Questions
1/8/14 12:51 AM

While the Henckels sharpening steel is OK, I recommend going with a ceramic steel/hone — it’s easier on your knife edges and cleans them up a bit as it steels/hones.

If you're curious, you should check out My Favorite Honing Steels on the KitchenKnifeGuru website.


10 Classic Kitchen Tools Every Cook Should Have (But Might Not) Gift Guide from The Kitchn
12/8/13 01:16 AM

I did a lot of research before I bought a KitchenAid for my wife last year and let me offer two comments:
1) The KitchenAid of 25 years ago is not the same machine as the one made nowadays. My understanding is that the the older ones are much more solid. Currently, they're manufactured in China while in the old days they were made in the USA
2) If you're into doing hefty amounts of bread dough on a regular basis, the KitchenAid will probably not hold up. You should buy a bread kneader designed for just this use like Bosch. Otherwise, the KitchenAid should still hold up pretty well :)


What Wattage Stand Mixer Should I Buy? Good Questions
11/24/13 01:10 AM

Love it! I've done the back-and-forth between the shells method for years, but this sounds more dependable and, dare I say, fun!


The Best Way to Separate an Egg Is With Your Hands Tips from The Kitchn
11/24/13 12:58 AM

And then there's Latino-style pork chops: Cut thin (very very important), lightly brushed with olive oil and minced garlic and salt and pepper. Fried on medium-high heat (with peanut oil). After the flip, heat turned down, sprinkled with rice wine vinegar which is mostly burned off, a little water added and finished covered on medium low. Hmmm. . .

Sorry, I got carried away :)


How To Cook Tender & Juicy Pork Chops in the Oven Cooking Lessons from The Kitchn
11/17/13 11:11 PM

Stick blender with a whisk attachment is the way to go. It offers smaller quantities and minimal cleanup. And what's with NO SUGAR?? I don't put in much, but jeez. . .


How To Make Whipped Cream Cooking Lessons from The Kitchn
11/16/13 01:27 AM

Pretty wild. . .but rather steep start-up cost. Love the knife you're slicing with though, a Shun Classic I believe. It's on my short list: Best Chef Knives — Six Recommendations.


Why This Is the Best Steak I've Ever Had
11/12/13 12:03 AM

@pearmelon
To each their own, each their own. But I’m not sure why sharp knives have to be “intimidating” or why you must have “special knife skills” to benefit from them. I have pretty rudimental knife skills, but I still benefit greatly from using sharp kitchen knives. It makes my prep work faster and more fun! For those who are curious, here's an article on the KitchenKnifeGuru website that touches on this more: What Makes a High Performances Kitchen Knife. . ..


The Best (And Safest!) Way to Clean Your Hard-Working Knives Tips from The Kitchn
11/9/13 12:44 AM

Most excellent reminder, Emma! And if anyone is interested in any more tips to help keep their knives healthy and sharp as long as possible, they might want to check out my Top Ten Tips on the KitchenKnifeGuru website :)


The Best (And Safest!) Way to Clean Your Hard-Working Knives Tips from The Kitchn
11/8/13 01:35 AM

"Long live the beauty. . ."
I'm not big on obits, but this one I found quite moving. Especially coming from Laurie A..
Thanks for sharing :)


A Tumble of Loss and Beauty Weekend Meditation
11/4/13 12:16 AM

We had an old Crockpot also that I resurrected after reading a NY Times article on slow-cooker recipes. We loved it and worked beautifully, but we broke it by accident.

What I miss most about it was its compact size and I thoroughly disagree with The Kitchn editors that bigger is better. If you're NOT cooking for a family of four or more and you buy a larger-sized slowcooker, you will end up cooking quantities that leave a lot of extra space around what's in the pot which allows it to dry out more and not cook in it's own juices as much. I recommend buying a size that you will pack close to capacity, and thus will keep your food moist and flavorful.


3 Slow Cookers To Make You a Believer
11/1/13 12:01 AM

What a great dish! Made it a couple of nights ago and it was good, but I want to try it again and slightly improve. Some comments:
- Love the simplicity.
- Definitely cover, my sauce would have been evaporated if I hadn't.
- 1 1/2 was too long in my convection oven--the breast was dry. Next time I'll only do 1 1/4.
- Noticed in Faith's photo that the breast is down. I'll do that next time, too. It should help keep the breast meat juicier.
- Cooking in a non-stick pot is a problem because you don't get the gunk at the bottom. Thus, I had to leave most of the oil in or I would have lost all that sauteed meat flavor. Thus, mine was greasier than need be, although to be honest, we didn't mind it much.

Can't wait to try it again and shorten the cooking time!


Jamie Oliver's Chicken in Milk Is Probably the Best Chicken Recipe of All Time Recipe Review
10/25/13 12:18 AM

Never heard of Messermeister's peelers before, but it makes sense—they make terrific knives! Their chef knife is on my KitchenKnifeGuru.com list: Best Chef Knives — Six Recommendations.


Help! I Need a Vegetable Peeler That Doesn't Suck Good Questions
10/11/13 12:10 AM

I love the spirit of "eating up what's in the larder." But I had to laugh and wonder (like somebody else) . . . how many people are in this family???


My Cooking Routine: The Four Meals I Get From One Roast Chicken
10/10/13 11:57 PM

I picked up a great Mac & Cheese recipe from the Joy of Cooking (revised). It uses mainly gruyere cheese, takes some work, but yields a very grownup version of the Macker (as my daughter says). When I make it for the young crowd, the adults gobble it down just as fast as the kids :)


5 Fall Must-Make Mac and Cheese Recipes
10/9/13 01:29 AM

Beware. . .vegetable oil can spoil and become rancid and then add a tinge of tartness to whatever you cut the board. Mineral oil does NOT spoil :)

Personally, I still think plastic has a very useful place in the kitchen (fun colors, of course) — especially for fruit and for raw meat. It's easy to clean and won't absorb flavors as easily as wood.

Speaking of which. . .for those of you who are tired of tasting garlic and onions on their strawberries, you might find it useful to read about the Two Boards Concept in my article on Cutting Board Cleanliness on the KitchenKnifeGuru website :)


How To Oil and Maintain Wooden Cutting Boards in 5 Minutes a Month Cleaning Lessons from The Kitchn
10/6/13 12:25 AM

Just baked it tonight! Had a couple of black bananas, I was dying to use up. Came out beautiful and delicious, looked like yours. Skipped the nuts. Substituted yogurt and a touch of half & half for the milk and split the sugar between white and brown. And NO MIXERS--just hand-power. Fast and fun!

Thanks a million for your casual, no-fuss, get-it-done attitude. That's the spirit of banana bread :)


How To Make Banana Bread Cooking Lessons from The Kitchn
10/4/13 01:04 AM

You know what KitchenKnifeGuru says, "Never too young to learn the pinch-grip and the claw." Ha-ha!
BTW. . . looks like that's a Henckels Miyabi santoku he's chopping with. Kudos! Miyabi's tend to fly under everybody's radar. People don't realize they're a top-quality Japanese-style knife completely manufactured in Seiku City, Japan.


Kitchen Skill Classes with a Kid? Absolutely!
9/27/13 01:18 AM