INFI in the kitchen

resinguy

resinguy

Joined
Feb 19, 2006
Messages
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After a hard workout in the yard (:rolleyes:), it was time to make dinner. Plenty of cutting to do to make a stir-fry. (Yes, ladies, he can cook, too!)

One blow of the SHBM smote an apple into sections!

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And then finished chopping into smaller pieces.

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One sweet onion...

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...and a carrot. Note the fancy diagonal cuts. I was able to use the Mistress like a chef knife, rocking it on the belly. Not quite as easy as my 8" Wusthof, but it worked.

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Then the pork shoulder blade steak.

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Trimmed from the bone and reduced to bite-size pieces. Chopped the bone for fun. The Wusthof could not do that.

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After clean-up, a little patina.

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The girls liked the dinner.
 
I am drooling not because of the food you are preparing ;)

I need to do this with my FABM one of these days. My wife will probably think I am crazy if she hasn't already.
 
I've noticed that I get that patina after cutting pork with satin Infi. What's the easiest way to get rid of that?
 
moonwilson said:
I've noticed that I get that patina after cutting pork with satin Infi. What's the easiest way to get rid of that?
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Flitz metal polish has worked pretty well for me, although I haven't had to clean up a Satin INFI blade before... ;) That is, anyway, if the patina is fresh. If it's old, I'm not sure if it will go away without sanding and such.
 
Yep... Meat sure seems to leave a patina on the steel... I learned this at Fogo's... Nice pix, resinguy! :D :thumbup::thumbup:
 
Jaxx said:
Yep... Meat sure seems to leave a patina on the steel... I learned this at Fogo's... Nice pix, resinguy! :D :thumbup::thumbup:
Click to expand...

I find that mineral oil at least hides the marks, and I don't worry about using the knife with foods again.

ganzagods.jpg
 
resinguy said:
After a hard workout in the yard (:rolleyes:), it was time to make dinner. Plenty of cutting to do to make a stir-fry. (Yes, ladies, he can cook, too!)

One blow of the SHBM smote an apple into sections!

DSC02331.jpg


And then finished chopping into smaller pieces.

DSC02332.jpg


One sweet onion...

DSC02333.jpg


...and a carrot. Note the fancy diagonal cuts. I was able to use the Mistress like a chef knife, rocking it on the belly. Not quite as easy as my 8" Wusthof, but it worked.

DSC02334.jpg


Then the pork shoulder blade steak.

DSC02335.jpg


Trimmed from the bone and reduced to bite-size pieces. Chopped the bone for fun. The Wusthof could not do that.

DSC02336.jpg


After clean-up, a little patina.

DSC02337.jpg


The girls liked the dinner.
Click to expand...

Doggone it, now Guy's showing off!

I mean, good job and all, but that IS showing off!! :eek:

Doggone SHBM owner... :grumpy:
 
I'mGatMan! said:
Not to hijack...but how do you guys feel about a little patina on your satin?
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For Safe Queens it would be bad... Not sure I really have any of those yet... :confused: :p

Don't mind it at all. OJ Warden has some, Ban-ized Meaner has some, Tiger Hide Culty has some. :thumbup:
 
I've discovered a trick to get rid of the patina: just give your blade a quick wipedown with some Brasso, and it's gone! Works like a charm, every time. I use either my OJ warden or Cultie to eat almost every day, and the patina really used to bother me. No longer!
 
moonwilson said:
I've discovered a trick to get rid of the patina: just give your blade a quick wipedown with some Brasso, and it's gone! Works like a charm, every time. I use either my OJ warden or Cultie to eat almost every day, and the patina really used to bother me. No longer!
Click to expand...

Thanks, I'll have to try that. Skunk mentioned once that he uses a Brillo pad to clean up his users; that did remove most of the patina after that kitchen duty.
 
Nice! I'm going to have to think about employing the ASH1 LE in my kitchen also to take advantage of its capabilities!
 
I'm sorry, these pictures have to be fake, as many experts have already determined that Busses cannot cut carrots.... :p
 
There are several Busse knives that lend themselves to kitchen use.

The Pork Belly Skinner makes a great meat cutting and de-boning knife.

As far as dis-coloration I have not seen any in our Nick, we just use it and wipe it off, no oil, just soap and water.
 
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