/ck/ - Food & Cooking

>>5082716
It's a surprisingly heavy commitment. Ten to twelve weeks where you constantly have to plan, buy, cook, photograph, and edit. I spent a good ten hours every week putting a submission together. I went through three all-nighters, which I hadn't done since college.

Add to that, my family was getting pissed at me because I was making all this food that they couldn't eat (until very late at night, or early morning), because I had to photograph it all.

All in all, a satisfying experience. But, never again.

/ck/ challenge

never again

>>5080797
There isn't a third version yet.

>>5074859
I'm flattered that someone would try to impersonate me, but at least get your shit right. I wouldn't put Global or Shun higher then Tojiro or Misono, and I certainly wouldn't list Victorinox as shit tier.

Knives that go in shit tier would be Cutco, Fabreware, and the multitude of colorful handled santokus found at Wal-Mart, Target, and Kohls.

Updated Part 2 to include maintenance and tip repair.

>>4941360
This guy is not the OP. And I would never ask for monetary or any other compensation of any sorts for my contributions, EVER. I only ask that you state your honest opinion on them, and hopefully post them if you like them.

>>4941435
>I have yet to see a knife where the factory edge was something I wanted to work with.
Yeah, only a handful of my knives came with an edge I didn't change the angle on initially. But it's doable with 1000 grit, just not recommended.

>Oh, I misunderstood the point of the 120 grit, I thought you were suggesting that as a flattening plate only. If you go from 120 straight to 1000 you're going to be grinding out the scratches all day. Maybe not if it's a 1000 grit diamond plate, but any standard stones would take way too long.
DMT Coarse is closer to 325 grit. Removing the scratches with the 1000 is doable. At every step, more stones is better, but I don't want to scare people off of hand sharpening with a $400 set.

>>4941703
I've never noticed a sharp reduction in sharpness from testing on a sheet or two of paper.

>>4941360
Not OP. And I would never ask for monetary or any other compensation of any sorts for my contributions, EVER. I only ask that you state your honest opinion on them, and hopefully post them if you like them.

>>4941435
>I have yet to see a knife where the factory edge was something I wanted to work with.
Yeah, only a handful of my knives came with an edge I didn't change the angle on initially. But it's doable with 1000 grit, just not recommended.

>Oh, I misunderstood the point of the 120 grit, I thought you were suggesting that as a flattening plate only. If you go from 120 straight to 1000 you're going to be grinding out the scratches all day. Maybe not if it's a 1000 grit diamond plate, but any standard stones would take way too long.
DMT Coarse is closer to 325 grit. Removing the scratches with the 1000 is doable. At every step, more stones is better, but I don't want to scare people off of hand sharpening with a $400 set.

>>4941703
I've never noticed a sharp reduction in sharpness from testing on a sheet or two of paper.

>>4554366
Congratulations Pyewacket! Your submissions and sportsmanship is an inspiration to us all.
Thank you heartsonfire and dogsfordinner for organizing this competition, and for all the judges and competitors for participating.

This has definitely been the toughest cooking competition I have ever participated in.

>>4543880
And the money shot.

>>4543878
Part 5

>>4543874
Part 3

>>4543877
Part 4

>>4543871
Part 2

Round 10 Submission

Stuffed Chicken Schnitzel Roulade with a filling of Lesco. Lesco is a spicy Hungarian side dish made with peppers, onions, and a paprika tinged tomato sauce. It comes with a side of Moroccan couscous soup stuffed zucchini.

Part 1

>>4519048
Money Shot

>>4519047
Part 4

(a short one)

>>4519045
Part 3

>>4519043
Part 2

>>4519039
Part 1

Submission for Round 9

Peppery Falafel with pickles and tahini sauce
Rice pilaf with onions and carrots
Stewed Zucchini with tomato sauce

>>4518641
About two dozen, depending on how high you fill the molds.

>>4507411
>I'd include the Fujiwara FKM.
Oh yeah, I forgot about that one. I'll definitely include it.

>Take out the Shun too, or atleast make a point of the issues with them.
I wanted to include at least one knife that you could commonly find at a Williams Sonoma or a Bed, Bath, and Beyond. I'm not a fan of them, but I already have people giving me shit for not including Globals.

>Not too sure why you only recommend 8 inch/210mm though?
I only listed the 8" versions as a point of comparison. I specifically state "Choose the longest chef knife you can comfortably use", and recommend a length "between 8in (210mm) to 10in (240mm)". I use a 240mm knife and a 150mm nakiri most often. I've heard that some line cooks don't have room for a 10" knife on the prep line.

>>4507283
You can get a King 1000/6000 Combination Grit Waterstone for around $30 on Amazon. You can get the larger version for around $60, and either should suffice for now.

>>4507380
I mostly added the Misono Handmade in there because it's comparatively affordable. The Swedish Steel series knives are carbon steel (rather then stainless steel). I own and enjoy carbon steel knives, but I figure most people don't want the hassle of taking care of a knife that will discolor and rust if left wet.

If someone doesn't mind taking care of carbon knives, the Swedish Steel Series would be an excellent choice.