Good Eats S11E13 American Slicer (2/2)

[bobofwar]

As a blacksmith I have to say this man's knives simply beautiful.

[TanukiCoast]

... cut off X3

[MrNicholg]

Is he using a 10" chef's knife?

[BlackWolfessUSCM]

I'm sure it does bear repeating, but considering that I own a decent set of sushi knives and a decent set of cooking knives, which I use both at my job... I send my knives out to be sharpened and so should you.

[wolfen1057]

The knives at 10:18 should be stored on the magnet handle up--that is unless you want to lose an eye.

[kiminokami]

@wolfen1057 Why would you lose an eye? Just grab the handle from the other side.

[SwissCheeseInOurEyes]

Want examples? YOU'VE GOT IT. 

[rubyfire317]

....... short

[goldenmage]

I wish he'd discuss the Santoku, which is becoming a knife staple in most homes. I believe that he actually used one to finely chop that garlic.

[ingetout]

@goldenmage It looks llike its actually a nakiri. Its a knife used for chopping vegetables. It is most likely Shun judging by the Damasucus steel and the fact that AB is sponsored by them. Technique-wise, it is the same as the Santoku

[axelasdf]

They Greek out all of his knives. Check out his other ad for Shun knives.

[rubyfire317]

Little bit ...... SHORT

[rubyfire317]

Chowder

[muetter]

GAZPACHO!!!!!!!!!!

[5hevek]

Pretty board, pretty knives.  He probably just wanted to show off all his new Shun's ;) Good tip on the chili's, I've had bad experiences with burning hands.

[rthavi]

I learned to do that "fan" chop from one of his episodes on French onion soup. It just seemed like the correct way to do it so I've never done it another way since :D

[Tokorai]

I'm surprised we didn't see his scimitar in this episode.

[yutzwagon2]

Man his knives are GORGEOUS.

[SandyattheBeach1]

I wish he showed us how to use an iron. Or like, a knife sharpener. Even super sharp knives like his get dull eventually...

[deraifu]

@SandyattheBeach1 There is an episode about that actually.

[boblabon]

My dad always said "A sharp knife is a tool, a dull knife's a weapon."

[20ASE10]

I get the title of this one now - "American Slicer." American Chopper [Orange County Choppers - Newburgh, New York.]

[taishimv]

hes using shun knives

[suckithardnfast]

Wow. His chefs knife looks like a katana. 

[GrenMoyo]

i want the knife at 3:17 !!!!!!!!!!!!!!!!

[Michaelsthilaire]

@GrenMoyo its called a Nakiri or a Usuba. Amazing Japanese chef knife.

[Eggness]

Food code dictates that you must use disposable towels to dry your hands after washing. It also only allows for air drying of dishes after washing.

[loschain]

ALTON NEEDS REVERB ON HIS COMENTARY!

[mcenn]

Hot POV action.

[odorobou]

I shudder at the idea of dipping my hand in bleach... five to one ratio or no, the principle terrifies me. >.o

[hamsterpoop]

lrn2 science

[kiminokami]

How would you do it?

[wrestlinguncovered]

sad...he pulled a sopranos...They stole the idea...lol love AB

[mdhofstee]

Just a quick comment on the drying aspect. According to the latest Food Code by the Government, drying needs to be done with a disposable one time use towel. That would be paper towel. I know we all listen to our government :D but they feel that bacteria can build up in those cloth towels and used over and over they could just right on the blade hence infect whatever you cut next.

[Freakgrl04]

Yeah, lets use paper towels for everything and have more waste...good job US Government...*Sarcastic eye roll*

[pointatthemoon]

Or you could you know, use a small clean towel. As long as you only use it to dry knives that have just been cleaned in hot soapy water, I can't see how there could be much contamination, at least in the home.

[mdhofstee]

unfortantly the towel being fabric it can have bacteria on it. that is why the usda only wants single use towels for hand drying. sorry i have memorised most of the us food code.

[pointatthemoon]

Yeah good point. Like to mention that I'm not an expert, only too cheap to buy paper towels. Use you best judgment :P

[markb12267]

Hand drying is different than drying dishes. The towels sit around longer and grow bacterial.

You are right that the food code says one time use. Does it actually say disposable towels though? Paper towels are used for hand drying because it would be too costly to replace cloth towels after every use. You use a cloth towel to dry dishes as long as your put it into the laundry when done.

[mdhofstee]

@markb12267 Well It does say one time use which to me means disposable.  I guess if you want to have use one regular towel per dish you could but that would also be costly. Thats the federal government for ya. Most places I work at use the air dry method using grid racks.

[DarkSoldier712]

I can already see one good use for concasse tomatoes...Good Eats Tomato Sauce from Pantry Raid II.

[chesirekitkat]

Where do you buy your knives? Rest. supply, knife shop, or like a bed bath and beyond sort of place? I'm starting up classes and I wanted to know where they are best bought.

[PersonGuyDude1212]

Eh, I though I should post these, I am in a cooking class with alot of fancy names for cuts, here they are :)

Fine Bruinose: 1/16" cube

Brunoise: 1/8" cube

Small Dice: 1/4" cube

Medium dice: 1/2" cube

Large dice: 3/4" cube

Rough dice: 1" cube

I guess this might help someone with a fussy french recipe that calls for one of these :)

[poker720]

i wish i had camera gear like that!

[whitecorn]

I wish I had 10% of his knives!

[brianandmarina]

+1 for that!

[silvr90210]

@whitecorn 1%. <.<

[oebidoebie]

@whitecorn why would u wanna have just the tip?

[DinoMartini]

I wish I had 10% of his knife skill. Practice practice practice I guess.

[grassjelly991]

nice ending! hahaha

[TIAAVENDEALANTIN]

Wish I could afford half....hell 2 of those knives. Nothing says sexy like Damascus steel...

[Visionism]

Those are Shun Classics. At $120ish for an 8" they aren't really that expensive. I'd recommend you try one before you buy though. I find them a little light for my taste.