Tag Archives: Mozzarella

Spyderco C211TIP Marcin Slysz SpydieChef — Folding Utilitarian Cooking Knife.

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OK , I do love acronyms, pardon my French but when I have received the Spydiechef I was very excited to test a design made for chefs: a folding tool cooks could keep in their pocket.
Knowing my needs to turn SD design into tools, this time the grass was cut under my feed. Marcin Slysz purpose was very clear even in the material choice.
But first the design.

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Why using a Sebenza like handle ? Because Titanium is stainless and the opening construction is easy to clean. It’s also a relatively thin design, easy to pocket. No jimping, no need for and again easier to rince under water.
Because a cooking tool do get dirty. Here for example are the remain of Mozzarella di Buffala…
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The choice of the blade steel is also interesting. LC200N is a state-of-the-art high nitrogen alloyed tool steel that is specifically formulated to offer superior corrosion resistance and extreme toughness, even at high levels of hardness. I have used carbon steel with patina on it and no smell or taste has been noticed during their use with food, but here with that kind of steel you are certain to show a clean knife to inspection before starting your recipes…

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So the whole knife is very much completely impervious to rust. That means it could also been used near the sea and even on a boat where the possibility to open and close a rust free knife with one hand can be really safe and useful. There is no steel insert to prevent excessive wear on the lock, like many new RIL locks nowadays. I don’t know if the titanium has been heated to be harder, or perhaps the nitrogen alloy is not abrasive ?
One thing which can be noticed is that this alloy can be ground flat when H1 could not. All H1 steel were hollow ground blade.

 

Back to the kitchen. Once closed it needs a bottle to stand up right. Chose your poison !
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The detent is quite strong and is the main brake to the opening and closing of the blade. The more it will be in use the better it will become. unlock, the blade falls free and there is no blade lateral or vertical. Taichung has done a great work again.

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But what is especially great with that Marcin’s design is the possibility to cut on board.
It’s much easier than to use a flipper knife for example as here all the edge can get in contact with the cutting board with nothing on the way even no choil. Practical to do all those moves for vegetable preparations for example. This is very very practical in my book.

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The factory edge was so sharp and toothy, it was a breeze to cut into tomatoes. Tomatoes are a good test for sharpness as those fruits can have a resilient skin on very soft flesh.
The Spydiechef was a razor right out of the box and the geometry is thin enough for its main battlefield: the kitchen.

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The broad blade goes easily with a lot of control. And the lenght makes it handy in polyvalence. You would need a longer blade too, but the Spydiechef can do 90% of the work with precision and ease. It is also a beautiful tool to use and feel under the hand.

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And out of the kitchen ? Is the Spydiechef a knife to go ?
Yes it is.  With it’s belly, this knife can be a nice tool to bring with you during hunting season. You can hold it by the broad blade and you got a very efficient skinner.  I still don’t know how the edge will last on dirty rabbit hairs but so far it was easy to keep the edge razor sharp with a light touch up.
On wood, the knife goes steady and deep as the edge is thin and the belly helps a lot. The lock is also very sturdy. I was able to get big chips of wood. The blade is not fragile either especially the tip which won’t break easily. So yes, the cook can go camping ! There is even a lanyard hole, so the knife was thought with outdoor safety in mind.
Overall this is a lovely knife, which can be a great EDC. At least it’s not a free ticket to jail.
It works great in the kitchen and I’m looking forward using it on bigger chores.

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And the Chef and Honor.

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Tuscan Raider #2 – cheese and wine, boar, scorpion and Delica.

For now this post has only been edited on my smartphone. It’s more of a journal kind and some thoughts I wanted to share. It is the occasion also to share some pics of knives being used.

Once arrived in Tuscany one of the first duty of my Delica was to open a wooden crate.

Delica are thin bladed. Snapping the point is very easy.

The trick is not to apply leverage but simply to twist the blade. Even with a thin point you can apply a lot of torque. The crate was open easily.

The good thing with that knife is how well it is accepted by people and sheeples.

Tonight it has been borrowed a lot and ladies used it when a keen edge was requested.

Liver…

Boar and mash potatoes…

So far HAP40 is stainless from being used everyday as silverware. No patina has been spotted. It seems more resistant than CPM M4…

A delicacy from Naples.

Hard crust and soft inside. You need a very thin edge to cut all those blades of pasta’

The dog was playing with a scorpion. Nobody seems to care about it. But it was the chance for a bug picture…

Eventually the dog was alive despite annoying that poor scorpion for a very long time.

The scorpion escaped somewhere. Tuscany country life.

And as I’m writing now in the shade of the evening a mosquitoes has decided to taste my blood. Smallest animal are feeding in the biggest.

Sunday morning we will go hunting.

Tomorrow time to test the Euroedge.

Spyderco Yojimbo2 – Mission: Italian Salad.

This is my first post sent directly from my smartphone. As I’m looking for easier way to publish on the blog.
It was made at the occasion of preparing a quick lunch with mozzarella, salade and tomatoes with my Yojimbo2. Nothing fancy really but a very sharp and easy to clean knife is mandatory.

In the kitchen, its first use is to open bags. Many times you won’t find a pointy knife in a kitchen drawer so the sharp EDC like the Yojimbo 2 is handy to pierce plastics.

Another great test for the edge is the tomatoe skin. Tomatoes are fragile fruits and their skin can be tricky. If the knife is dull it will squash the tomatoe. You need a sharp toothy edge for best results. Chef goes very fast for that matter. Fast means sharp fresh edge.
The S90V has been refreshed yesterday after whittling with Ghost.

The last part was the mozzarella balls to cut in loaf. It’s sticky on the blade and very flabby.  You need a broad knife to work on it. A Chef knife could have been handy but the Yo2 was able to deliver its task.
Again SD knives can be used for EDC tasks especially kitchen unless they are a Kerambit. 😉