I just dulled my CM154 BM910 on ...meat..

L

Lavan

Joined
Nov 8, 2000
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Course I also scraped the carbonized grill when I did a steak check tonite.

It seems to have a "chippy" edge.

?????
 
Off topic alert!!!

I don't have a comment on the knife, but I recommend not cutting all the way through your steak when checking for done-ness. Lets all the juice out. Some guys say to press the meat with your thumb to check it but I don't have a feel for it. I just cut a little way in and peek down inside. It's usually done right anyway and I cut in for nothing. :(

Sorry for the off topic post, now back to your regularly scheduled forum.
 
TorzJohnson said:
Off topic alert!!!

I don't have a comment on the knife, but I recommend not cutting all the way through your steak when checking for done-ness. Lets all the juice out. Some guys say to press the meat with your thumb to check it but I don't have a feel for it. I just cut a little way in and peek down inside. It's usually done right anyway and I cut in for nothing. :(

Sorry for the off topic post, now back to your regularly scheduled forum.
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Even if you cut in a little way you're still leting juice out. Just press on it and check the firmness to tell if it is done.
 
Revolutionary said:
Even if you cut in a little way you're still leting juice out. Just press on it and check the firmness to tell if it is done.
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Yeah I know. :( But I can't tell by the feel so I have to cut in - like I said it's usually done right anyway and it comes off the grill before it loses more than a drop or two.

What's the trick to the "feel"?
 
TorzJohnson said:
Yeah I know. :( But I can't tell by the feel so I have to cut in - like I said it's usually done right anyway and it comes off the grill before it loses more than a drop or two.

What's the trick to the "feel"?
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The longer steak is cooked, it becomes less pliable. By pressing on the steak one can determine, by trial and error when it's rare, medium, or well done.
 
Revolutionary said:
Even if you cut in a little way you're still leting juice out. Just press on it and check the firmness to tell if it is done.
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While this is true, it's not practical for most people. Unless you are a chef cooking steaks everyday and can develope the skill to tell the feel between rare, medium rare, medium, well done, etc, you really can't judge a steak if you only cook a steak from time to time. It may depend on the cut of meat, etc.

Again, use the right tool for the job, and many chefs use this tool, a meat thermometer. This is what I do, and I never have a problem. Just remember the steak will keep heating up internally after it's pulled from the grill, fry pan, etc, so pull it a little before it gets to the temp you are aiming for.
 
of course, thin cuts cook very quickly, and shallow grills that put the meat too close to the flame cook much faster. wow, this thread got derailed immediately :p
 
The 'doneness' indication is in your hand. Hold your hand out palm up.

Bring your index finger to the pad of your thumb, how it feels is rare.

Bring your middle finger back, this is medium rare.

Bring your ring finger back, this is medium.

Your little finger will bend over to the centre of your palm and this is well done.

Only a guide, but a good guide to how a steak feels.
 
Well, I can see dulling a knife when you attempt to cut a metal grill with it (or a really tough steak :)

This seems to call for further investigation. Sharpen the knife to razor sharpness. Get another steak of like cut. Perform same action.

Does it dull the knife? In a like manner?

I see folding, not chipping as a result. If it is chipping, repeat sharpening.

Retest. Hopefully the brittleness of the edge will disappear as the edge is set back from sharpening. Else, we have a probable send-it-in issue.
 
Ebbtide said:
That's interesting Andrew.
Where'd you pick up that tidbit?
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I have been a chef since 1969. I saw it mentioned by a chef on UK television about 5 years ago and have used it as a guide for chefs that I have trained. You get them to check it with the pad way, then make a little cut in the edge of the steak where it won't show and after checking, bring the top down on the contact grill to seal the cut. Always better to err on a little underdone, because as mentioned, steaks carry on cooking. You can always carry on cooking if the customer complains, but the plan is to get no complaints.
 
Since we're on the topic of steaks, do you try to cook both sides evenly? I usually go for a good sear on one side and the second side...I pull it off whenever I feel like it. I find when I give it the same time as the first side, it's usually medium well already. So should I bother trying to pare down the times on both sides or just pull it off earlier on the second side? Sorry, no meat thermometers or any fancy gear here...I just go with high heat with only 1 flip. Usually 4 minutes per side or less.

My knife dulls when it touches the plate during cutting while eating, I think. Won't push cut paper afterwards.
 
a plate is killer on a knife edge, it's kinda like rubbing your blade on a crock stick at a 90 degree angle.

I cook most of my steaks in an iron skillet to sear and then finish in the oven, but still the same as you, one flip and somewhat uneven. The skillet is much hotter when I first drop the steak in.
 
Well it's a good thing a couple passes on the sharpmaker brings everything back up to snuff. I think I saw that finish in the oven technique on Alton Brown's show, whatever it's called. Not sure. I'm just too lazy to deal with the oven which takes at least 10 minutes to heat up and heats up the whole kitchen with it. A couple minutes on each side...keep it simple, or I'll just go grab a burger to save myself the hassle :p

I try not to touch the plate when I cut the steak, but it's nearly impossible.
 
WadeF said:
While this is true, it's not practical for most people. Unless you are a chef cooking steaks everyday and can develope the skill to tell the feel between rare, medium rare, medium, well done, etc, you really can't judge a steak if you only cook a steak from time to time. It may depend on the cut of meat, etc.

Again, use the right tool for the job, and many chefs use this tool, a meat thermometer. This is what I do, and I never have a problem. Just remember the steak will keep heating up internally after it's pulled from the grill, fry pan, etc, so pull it a little before it gets to the temp you are aiming for.
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It's not that hard. I cook steaks probably once a week and I can tell by the firmness if they are done or not.
 
This was actually a mess. I got the meat too done on the outside by inattentiveness. Then I just slit it to get it to cook ...QUICK.

I know...I know...bad practice. But necessity dictated.

It also dictated a Sharpmaker session.
:D
 
way to shift the topic of the thread and make me hungry for steak. I am proposing you all be banned from this forum. :grumpy:
 
Lavan said:
This was actually a mess. I got the meat too done on the outside by inattentiveness. Then I just slit it to get it to cook ...QUICK.

I know...I know...bad practice. But necessity dictated.

It also dictated a Sharpmaker session.
:D
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Sounds like a pretty shitty night...screwed up your knife, and at least to my tastes, you screwed up a good steak. Hopefully you didn't find a scorpion slithering around in your martini.
 
A great way to learn the touch method is to teat it by touch and then stick a meat thermometer in the side of the steak and check that way. Pretty soon you will know what rare, medium etc feels like.
 
Thanx Andrew.
I'm guessing that you have some trained, as well as fireproof, fingers.

Lavan,
Looks like you'll have to cook another steak to see if your knife chips again.
:D
And another...
And another...
:cool:
 
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