Food prep EDC blades.

:thumbup: This thread got me thinking a little bit... and my kids just asked me for a snack. I tested out my 4 EDC blades for cutting performance on a salami!
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The BK11 and 0562 were the best slicers. I could make pieces so thin I could see through them. The 0801 was right behind making some really thin cuts. The 0121 just is not meant for slicing lunch meats ;) It works, but the blade is obviously designed for other purposes :D.
 
TBL! Love the comparison pics!
The 0562 in CF in on my short list, glad to know it's plenty slicey!
 
That melon helmet just kills me! So cool. I laughed like crazy when I saw it, but at the same time I thought "that might be one of the best things I've ever seen!"

Well played sir.
 
Here's a teaser of what I'm doing on my day off today.
I'll have pics of the full process later today, got some 5"x4" stock ready for final "shaping" and "heat treat".


 
Here's all the un-classified parts of my jerky process.
Assemble wet and dry seasonings of your choice on bowl or bag.
Either slice meat with or across the grain for chewy or rippy jerky respectively.
Add meat to marinade mixture and let sit. Most people recommend that this step take hours, I usually only let it sit as long as it takes the meat to go from red to a light grayish color from the lemon juice I use.
Once marinated place meat in dehydrator for at least two hours. Followed by 5-10 minutes in the oven at 270 degrees.
This oven time varies on meat thickness and moisture content. Essentially once the jerky stops sizzling on the baking sheet you are good to go.
Then let cool and enjoy.


The basic ingredients I use that make my jerky taste how my family likes it. Everything else is pretty subjective.



The Ratmandu took care of the major dissection and squaring up.



My Peter Kelleher custom in AEB-L took care of dicing the pepper and the majority of the thinner slicing.
Not pictured is the Rodent Solution being used to trim the fat.



The top shelf was lined with the fatty and grisly pieces I couldn't deny my dogs from having and some unseasoned pieces I just wanted to try.



Most of the good eating pieces I've had so far were about this size.
Two shelves of pieces like this make me a happy camper.



Then I'm trying some big boy thicker pieces that will dry overnight. I'll have pics of these once they're done in the morning.


Close up shot of the goodness that gets applied to the meat.


My next post will have completed jerky pictures!
 
Manix 2 XL! The full flat grind and the spine not being too thick makes for a very nice cutter of food.
 
Hey Lance--am I seeing right, you stripped the Rodent Solution? Looks good man! So, quick question--after you stripped the blade coating, was there a decarb layer (like with Busses), and if so did you hand sand it down to the naked steel? Thanks in advance!

Also, here is my new little friend... it has been seeing lots of kitchen time and fruit peeling/ cutting duty:
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With the holidays coming, I plan to do lots of fun food stuff... pics forthcoming!
 
There was a gray layer similar to what I found under my RMD when I recently stripped it.
I'm no expert but I had to sand it off after the removing and scraping the coating.
I attempted hand finish and could have gotten it there that way.... But I found out the RS fit perfectly on the belt of my WSKO and I used that to polish the blade.
I just use a towel and green compound to keep it shiny.

The RMD I did have to hand sand.. And it was a chore. I still left the CNC lines and the machining marks, but it's just about as shiny as the the Solution.

 
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Ha! Thanks--the little guy has grown on me... that 14 is so darn useful! Thanks for the info!
 
Tonight I'm grilling some citrus pork chops, chicken breasts, and bacon. Its pretty much my go to marinade that I just tweak every now and again.
The weapon of choice: my stripped esee 4. Sure its not the ideal kitchen knife. I just wanted to add to the patina, so I figured this would be a good opurtunity.
Uncut raw ingredients:
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Stuff just got real...
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Now we wait pationtly for the meat to soak up all that citrusy spicey garlicy oily goodness
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More to come once the grill gets going.
 
No real cooking recently. The serious cooking will come as we get closer to Christmas...

But I DID just go to town on an apple with the seb:D


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Well, I'm bummed. Didn't have as much charcoal as I thought, so the grill couldn't get as hot as I like it. Then the meet tasted off somehow.
I am full though and at this point that's all that really matters.
 
SadSappySucker said:
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Well, I'm bummed. Didn't have as much charcoal as I thought, so the grill couldn't get as hot as I like it. Then the meet tasted off somehow.
I am full though and at this point that's all that really matters.
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Sorry things didn't go as planned, it still looks great to me!

I've had similar issues with charcoal and now regrettably use propane due to not being able to burn in a pit at my new(ish) house.

Just got my 0566CF in today and plan on putting it to work in the kitchen soon.
Deassisting and polishing the washers/tang makes for a whole new/better knife IMO.
My tried and true 940-1 is in box ready to go home to BM to hopefully remedy the offset grinds and blade centering.
Don't know if it'll get the ZT outta my pocket by then though.

Until then I've still got some major hacking and slashing to do to best Aias with my culinary knife skills.
 
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