Gravy's Cooking Thread
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Sir Funk
Molten Core Raider
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I don't have a lid on mine and I have definitely needed to add water to mine after a day or so on the few 48 hour cooks I've done, however if you just make sure you fill it up a good ways past the minimum fill line you will be fine. Shouldn't be an issue and if it is, your Anova will yell at you until you fix it.
You actually keep it stored in that huge honking tube container?I have a lid on mine that I notched out for the sous vide. Evaporation is a non-issue.
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I use a huge, really thick gauge stock pot, and I wrap it in a thermal blanket. I have not yet done it, but I'm going to use my angle grinder to make a fairly tight-fit cut in the lid so I can put that on while it's running, and I think I won't lose much water. Will report back when that's done with results.
Khane
Got something right about marriage
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Alright bros, I need a good chef's knife. Just an all 'rounder for slicing and dicing veggies and meats. This will be my first real knife purchase so any other suggestions for sharpening tools/storage etc are welcome.
I've been in the blasphemous land of Cutco for a while because I got 2 free sets of em way back when.
I've been in the blasphemous land of Cutco for a while because I got 2 free sets of em way back when.
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Get one of the Wusthof classic chef knives. Great steel, nice balance, decent options depending on what shape you like.
Wusthof Trident Classic Knives Wusthof Classic Cutlery Shipped Free - Chef's Resource
Wusthof Trident Classic Knives Wusthof Classic Cutlery Shipped Free - Chef's Resource
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You can go check ebay and get a handmade knife for pennies on the dollar. There are tons of dudes making these things as a hobby and selling them there.
hand made chefs knives stainless | eBay
hand made chefs knives stainless | eBay
Lanx
<Prior Amod>
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What's your price range? you alright with Japanese Chef Knives?(gyutos).
I'd recommened
Amazon.com: Shun VB0706 Sora Chef Dining
Nice light knife, vg10, holds it's edge well and everything, it's Shun's most basic line, they basically skimp on the pakkawood handle.
An even cheaper version is
Amazon.com: Wasabi 6720C Black Chef Dining
1k6 High carbon steel instead of VG10, more traditional rounded handle, still made by Shun. This is actually my current Chefs Knife(gyuto) my family just loves borrowing forever whichever chef knife i have hanging.
If you like a more traditinal "western" handle a great knife is this Tojiro
Amazon.com: Tojiro DP Gyutou - 8.2 Dining
It feels "nicer" to me than the shuns i use, eh always preference.
I don't really know much about german or other euro knives (Henckles, Messermeister, Mac, Global, Wusthof), i've never bought or recommended them, i have sharpened a lot of them. (Henckles probably the most since their knife sets are sold and gifted by most)
I'd recommened
Amazon.com: Shun VB0706 Sora Chef Dining
Nice light knife, vg10, holds it's edge well and everything, it's Shun's most basic line, they basically skimp on the pakkawood handle.
An even cheaper version is
Amazon.com: Wasabi 6720C Black Chef Dining
1k6 High carbon steel instead of VG10, more traditional rounded handle, still made by Shun. This is actually my current Chefs Knife(gyuto) my family just loves borrowing forever whichever chef knife i have hanging.
If you like a more traditinal "western" handle a great knife is this Tojiro
Amazon.com: Tojiro DP Gyutou - 8.2 Dining
It feels "nicer" to me than the shuns i use, eh always preference.
I don't really know much about german or other euro knives (Henckles, Messermeister, Mac, Global, Wusthof), i've never bought or recommended them, i have sharpened a lot of them. (Henckles probably the most since their knife sets are sold and gifted by most)
I got it years ago(2009) on an Amazon sale for about $80. It's hard to say when it lost it's edge. When I first got it is was stupid sharp, after awhile it behaved like any other knife and no amount of honing would change that. Shun reinstated their free sharpening program and I sent it in, and it came back sharper, although not like when I first got the thing and that didn't last long at all.
Lanx
<Prior Amod>
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Are you saying that after a year or longer it lost it's edge? cuz that's perfectly fine for any knife, if you're saying your shun lost it's edge after a month, that's hard to imagine (knowing shuns use vg10 steels).
All honing really is, is like brushing your teeth everyday, it won't make your teeth any cleaner, just prevent more shit from sticking around, until you goto your regular 6month dental cleaning (knife sharpening) where the real cleaning actually takes place.
All honing really is, is like brushing your teeth everyday, it won't make your teeth any cleaner, just prevent more shit from sticking around, until you goto your regular 6month dental cleaning (knife sharpening) where the real cleaning actually takes place.