Mrs.Shotgunner11
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- Jun 1, 2009
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So b/c I'm big fan of cooking I had to do some comparison with the RATS we have to see which i like best for cooking. I made Chili in the dutch oven for dinner tonight so I used it as a chance to try out the RC3, RC4 and the RC6 in food prep.
I started by cutting up my peppers. First i tried the RC3 (didn't take a pic sorry) and it was ok. Cut nice but wanted something with a bit of a longer blade for peppers. So I went to the RC4. The RC4 was nice for the length but a bit thick for cutting peppers.
I moved on to cutting an onion. I tried the RC3 and the RC6. I do not recommend the RC6 for cutting an onion. I felt it had way less control then the RC3 and it wasn't cutting straight. It would catch the onion and go where it wanted. Quite large for an onion and if you want the pieces fine not a good deal. So I recommend the RC3 for this task.
Moving on to the meat. I had steaks I needed to cut up so I decided to test all 3 knives on the meat.
Started with the RC3. Nice and easy to trim fat with. Small so I could get close to the good meat w/o destroying it. A bit tedious when you got to the hunks of meat b/c it's smaller.
The RC4 worked on the fat, although it was a little harder to trim close w/o a lot of waste since it is a bit bigger. Worked good when you got to the hunks of meat.
The RC6 was not all that good for trimming fat, unless you were trimming a large chunk of fit like on the bottom of a brisket. Since I was only trimming a small steak it was not very useful for me. It was useful when I got to the meat itself. It cut very nice through the meat and wonderful in the parts of the meat that was still semi-frozen (oops should have taken it out earlier).
just to make ya'll drool I'll show you how i cooked it too!
heat a small amount of oil over some really hot coals or an open fire if you wish (i used a combo of the two tonight).
Throw your meat in and let it cook through.
Toss in your chopped peppers, onions and a can of corn (if that blows your dress up).
Next add: 2 small cans of kidney beans, a sm can of tomato sauce, sm can of diced tomatoes, and chili powder. For added spice you can put hot peppers in it (I was feeding mine to my kids and myself so we went mild). The longer you cook it the more tender the meat will be. I suggest cooking it longer then I did today. I cooked it about 45 mintues but everyone was super hungry and it was getting late.
Then voila! Dinner is done. Serve with bread, beer and sour cream (not pictured).
If you've stuck with me to the end of the thread I'll say: For food prep I suggest an RC3. I mean if you WANT them all or HAVE them all go for it and use them all for different things. But if you're camping I suggest you have an RC3 for your food prep.
I started by cutting up my peppers. First i tried the RC3 (didn't take a pic sorry) and it was ok. Cut nice but wanted something with a bit of a longer blade for peppers. So I went to the RC4. The RC4 was nice for the length but a bit thick for cutting peppers.
I moved on to cutting an onion. I tried the RC3 and the RC6. I do not recommend the RC6 for cutting an onion. I felt it had way less control then the RC3 and it wasn't cutting straight. It would catch the onion and go where it wanted. Quite large for an onion and if you want the pieces fine not a good deal. So I recommend the RC3 for this task.
Moving on to the meat. I had steaks I needed to cut up so I decided to test all 3 knives on the meat.
Started with the RC3. Nice and easy to trim fat with. Small so I could get close to the good meat w/o destroying it. A bit tedious when you got to the hunks of meat b/c it's smaller.
The RC4 worked on the fat, although it was a little harder to trim close w/o a lot of waste since it is a bit bigger. Worked good when you got to the hunks of meat.
The RC6 was not all that good for trimming fat, unless you were trimming a large chunk of fit like on the bottom of a brisket. Since I was only trimming a small steak it was not very useful for me. It was useful when I got to the meat itself. It cut very nice through the meat and wonderful in the parts of the meat that was still semi-frozen (oops should have taken it out earlier).
just to make ya'll drool I'll show you how i cooked it too!
heat a small amount of oil over some really hot coals or an open fire if you wish (i used a combo of the two tonight).
Throw your meat in and let it cook through.
Toss in your chopped peppers, onions and a can of corn (if that blows your dress up).
Next add: 2 small cans of kidney beans, a sm can of tomato sauce, sm can of diced tomatoes, and chili powder. For added spice you can put hot peppers in it (I was feeding mine to my kids and myself so we went mild). The longer you cook it the more tender the meat will be. I suggest cooking it longer then I did today. I cooked it about 45 mintues but everyone was super hungry and it was getting late.
Then voila! Dinner is done. Serve with bread, beer and sour cream (not pictured).
If you've stuck with me to the end of the thread I'll say: For food prep I suggest an RC3. I mean if you WANT them all or HAVE them all go for it and use them all for different things. But if you're camping I suggest you have an RC3 for your food prep.
that looks delicious Mrs. Shotgunner.... great post...:thumbup: the RC knives work wonders in the kitchen...
