__________________ "The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
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I'm sure he could make it too, as could Wheatland Woodwork. But the point is you don't want a traditional knife block that dulls your knives and gets full of dirt and gross stuff.
__________________ "The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
I'm sure he could make it too, as could Wheatland Woodwork. But the point is you don't want a traditional knife block that dulls your knives and gets full of dirt and gross stuff.
It's all I have, but I put my knives in upside down so they don't have the dulling issue. Might have to make one of these one day though.
In terms of keeping knives sharp and clean, the best option is to clean them after every use and put them into their saya or blade guard, and keep them in a knife bag or a roll. This is what I do. However, it's less convenient because every time you want to cook you have to get them out of the bag and take the guard off, whereas with a wall strip, you just grab them. The wall strip, especially for stainless knives, provides very little downside in terms of cleanliness and edge retention for that added convenience, so it's most peoples' preference.
The knife block is the worst of both worlds. It's not only kind of bad for the knives, but it also takes up a bunch of counter space, and it's not all that convenient either because depending on what knives you have, it isn't always immediately obvious from the handle which one you're grabbing out of the block.
... I think we've sort of derailed the coffee nerd thread into a knife nerd thread.
__________________ "The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
Anyway, I don't mind having a knife block, because it also holds good steak knives that I don't have drawer space for, because, well, old kitchens. Putting them in upside down and dry reduces most of the problems of knife blocks.
Attempt number 2 at roasting coffee. This time I used our Whirly Pop to do it. It yielded more consistent results, but I may have over done it, as it was hard to tell the colour through the chaff and steam / smoke. They ended up a little oilier, but not too bad. The chaff at least stayed mostly in the Whirly Pop and didn't circulate through the whole kitchen, and then I found a colander that was the perfect size so that the beans stayed mostly inside while the chaff exited through the bottom and sides. Tried a 15g/250g recipe, which turned out much better than my attempt before, but not much as far as aromatics. May give it a try in the espresso machine, but I am not sure if I should give it a little time to off-gas on its own. Took about 30 minutes to roast, and then another 30 minutes cleaning all the chaff off. Attempted to do it outside, but the wind didn't really help much in blowing it away, so my balcony took the brunt of it. C'est la vie.
Beginning
20 minutes in
30 minutes in
Before cleaning up chaff
Chaff cleaning device
Mostly Chaff Free
Brewing
End result
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Does anyone? I don't mean that entirely sarcastically, but from an extraction perspective, a v60 generally wins hands down. Chemex is a heck of a lot nicer looking though
