Sneaky Stir Fry

Mistwalker

Mistwalker

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Dec 22, 2007
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Thought I'd post some entertainment pics while we wait to see what Andy and crew have come up with this week :)

Since I have moved to rural farm country, where lots of fresh fruits and vegetables were available in the summer and autumn, I have been trying to maintain a healthier diet. So, of course this means my knives get lots of workouts. It's nearly winter now, so not much fresh stuff around anymore, but luckily the grocery stores over in Grand Rapids carry a fairly diverse line of produce since it is such a cosmopolitan area. The other night the Sneaky Pete got it's first work out making stir fry :) I love the way this knife handles, and though I do not really need one, it really makes me want a Big Sneaky...and a week alone on a tropical island with my wok :D

































 
Oh man, oh man, oh man! I am so hungry right now! Great pictures, as always, Mist.

Thanks :thumbup:
 
I can never get my stir-fry right; I always end up with watery juice at the bottom of the wok.
 
Great thread once again Mist!!

Can you list or rank your few favorite Fiddlebacks for kitchen duty? I know you've done quite a few write ups similar to this with other models.
 
beliluk said:
Oh man, oh man, oh man! I am so hungry right now! Great pictures, as always, Mist.

Thanks :thumbup:
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Thanks man, hungry now myself. Since the truck and roads are covered in ice today, schools are closed and I am sort of stuck here...think I'm gonna play with the SP some more, and whip up some brunch for the little one and myself :)


Joe Duder said:
I can never get my stir-fry right; I always end up with watery juice at the bottom of the wok.
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I cooked waaaaaay too much this time and had a good bit of liquid myself. Fresh produce has a LOT of water in it, the trick really is to do small batches, and eat more rice :)
 
MajorD said:
Great thread once again Mist!!

Can you list or rank your few favorite Fiddlebacks for kitchen duty? I know you've done quite a few write ups similar to this with other models.
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So far, for actual kitchen use, the Woodsman is hands down my favorite...but then I like dual role knives. I also really like the Raptor in the pairing knife role. I don't yet own a guardless Woodchuck, or it might be my fav. I know the Santoku and Padre that Andy makes are probably better dedicated kitchen knives...but I am just one of those nuts who prefers to use my belt knives for cooking...you know, just in case I have to bug out in the middle of dinner and have to cook again later somewhere else :)
 
Absolutely fantastic pics. That knife looks so comfy and slicey. How is the 3/16" in the kitchen?
 
Joe Duder said:
I can never get my stir-fry right; I always end up with watery juice at the bottom of the wok.
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Try a hotter flame and take the lid off every few minutes and stir. You will always have some juice at the bottom but it's great stuff poured over rice.
 
newyork said:
Absolutely fantastic pics. That knife looks so comfy and slicey. How is the 3/16" in the kitchen?
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It has a high enough grind that it is doing fine so far for me, but due to my personal likes I have a LOT of experience using thicker knives for food prep. I used to do field food prep with an older SOG Bowie with a 5/16 thick hollow ground blade fairly often :) I'm sure a higher ground 3/16 or a 5/32 would be a bit slicey-er, but I like the confidence this grind gives me in the knife out in the field at work. I finally have a "fail-safe" knife with an Andy Roy handle :D
 
I'm in complete agreement Mist regarding using field knives in the kitchen. I have quite a few nice dedicated kitchen knives but I love pulling out my field knives since I just don't get enough opportunity to use them for their intended purpose.

Right now my 1/8" Kephart is my favorite for kitchen duty but I'm looking at adding another. (As always:D)
 
MajorD said:
I'm in complete agreement Mist regarding using field knives in the kitchen. I have quite a few nice dedicated kitchen knives but I love pulling out my field knives since I just don't get enough opportunity to use them for their intended purpose.

Right now my 1/8" Kephart is my favorite for kitchen duty but I'm looking at adding another. (As always:D)
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I love my Kephart, but mine is full tang 5/32 so seems a bit handle heavy after carrying the tapered 5/32 Recluse so much, and using the SFT 1/8 Recluse a bit. I have been playing with all three lately, trying to decide if my next Kephart will be tapered 5/32 or SFT 1/8.
 
Mist . . .

That Sneaky is a really nice blade, but I'd be lying if I told you that I wasn't equally interested in your big bowl of stir-fry :eek:
 
YUM!!

NICE PICS TOO

never tried stir fry @ the house...going to soon though after seeing these pics
 
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