Which sharpener should you be using in your Kitchen?
Meat Hacks: Which sharpener should you be using in your Kitchen?
Learn which sharpener you should be using in your Kitchen with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.
Comparing knife sharpeners
Nothing makes processing as annoying or as difficult as a dull knife. When you can’t slice cleanly through a piece of meat you are damaging your product, adding processing time and most importantly putting yourself in danger. You might have heard me say in that sharp knives do not cause accidents, dull ones do! It’s true, a sharp knife will easily slice into whatever cut of meat you want, while a dull will skip or slip and then whoops, here we go to the emergency room! We sell numerous sharpeners that are designed to keep your cutlery in tip top shape so we are going to review and compare a few of them for you.
Most of the knives in your kitchen are just going to be slightly dull, not seriously damaged or have a truly rounded edge so we have purposefully dulled some knives here to the same degree as what you would normally find in a kitchen. We will be testing them before and after with the paper test which is an easy way to see if a knife is sharp. If the knife passes through the paper cleanly and easily it is nice and sharp, if it pulls or tears the paper then it is still dull.
The Multi-Cut Steel and is more abrasive than a normal steel, it also has these grooves which will help sharpen it up. When we try the paper test on this knife it grabs the paper instead of slicing cleanly through it. Let’s try running it ten passes a side on the Multi Cut steel. We want to make sure we are doing one side and then the other so we do not push the edge one way or the other too much. After about a minute of using this steel this knife is slicing cleanly through the paper, no tears or pulls. This was a nice and easy way to get us from a dull knife to a nice and sharp one.
Chef’s choice is a popular name in home sharpening and the Chef’s choice 120 120 is their economy model. The 120 works in two stages, the first stage has an orbiting diamond sharpening surface which helps sharpen and set angle of the edge and then the second stage is finer and hones the edge. The first stage will take quite a long time the first time you use a knife with this sharpener. This is because it wants to reset the angle of the blade, as the sharpener can only do one angle. You will have to make 15-20 passes a side with your knife. The good news is that according to the instructions you only need to do this one time per knife, subsequent sharpenings will only require 3-4 passes in stage one. So, I made 20 passes a side in stage 1 and 3 passes a side on stage two and the knife passes pretty cleanly through the paper. This took a little longer than the steel but still did a fairly nice job.
The Swiss Sharp Handheld Sharpener from Victorinox is an inexpesnive sharpener from a well respected brand. It has a groove at the end of the handle with two angled pieces of metal to sharpen the knife as you pull it through. As you pull the knife through you can hear the metal being shaved off and see some metal shavings. This did a surprisingly good job on this knife with minimal effort.
The the [Tru-Hone] (https://www.waltonsinc.com/tru-hone-knife-sharpener). This is what we use to sharpen our customers knives when they send them in and believe me when I tell you nothing else going to work as well or as quickly as this. It puts a great edge on any blade with minimal fuss, a blade that just needs a basic sharpening will be done a minute but it does have the ability to restore extremely dull knives or ones with large nicks in them. The only downside of this unit is that at just over $1,100 it is out of most people’s price range. We have a knife here in need of some basic sharpening so we are going to follow the simple and easy process that tru hone recommends. We will do three passes with the bevel set to the Red knob and the speed at a 7, then move the bevel knob to the white setting and do 2 more passes at a 7 speed, finally we are going to move the bevel down to the blue knob and move the speed down to a 3 and very lightly pass the blade through. If at this point we are not satisfied with our blade we will just repeat the process. But after a single run through this process you can see that this knife it razor sharp. Just to show you what this sharpener can do we have a knife here that we have intentionally ground down to have no edge. We are going to make 10 passes through the first and second steps and then 3 through the third. After going through these steps this is razor sharp again!
So of the four the Tru Hone clearly does the best job but for now let’s set that aside as the price point makes it a little unrealistic to have in your home kitchen. Between the Chef’s Choice and Swiss Sharp Sharpener I liked the Swiss Sharp better. It did a nice job with very little effort and it is about 1/3 of the price. The best of these three though was the Mulit Cut Steel. It worked beautifully, it is easy to use and is more versatile than either the Chef’s Choice or the Swiss Sharp.
For our product review we have the hexarmuor NXT cut resistant glove. A lot of cut resistant gloves are bulky and make it awkward to handle a knife for long periods. The hexarmor is nice and thin so I retain pretty much full range of motion and dexterity. It has additional coating that exceeds ISEA level 5 cut protection on the palm and first three fingers which is where the majority of accidents happen. We just sharpened this knife and I can press down and saw pretty hard and it is nowhere near to breaking through the glove. It also has the added benefit of being poke resistant where it has this extra coating. Again, I can stab at my hand with some pretty serious force and my hand is protectedc. So, do yourself a favor and add a Hexarmour NXT glove to your next order from Walton’s, they are only $15.99 and they can prevent a trip to the emergency room!
Subscribe to WaltonsTV
Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!
Subscribe to Meatgistics
Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!
I have the a Himalayan Salt Slab, but really didn’t know how to prep before cooking or clean it, so I have only used it once.
Thanks for the education on how to use my salt block, great video.
I picked up brisket at the Kroger Chain grocery already for $1.99 a lb. on sale. Walmart has some very nice full brisket with the round for $3.94 a lb. I have checked several butcher shops and they normally stock packer 6 full briskets with the round on it to a box @ $4.99 to $5.99 per pound or most butcher shops would sell you a individual brisket. You did not have to buy a whole case.
It’s a vinegar, oil, and spice marinade, very popular in upstate NY. Usually chicken cubed in 1"ish pieces and marinaded for a few days, grilled on kabob skewers, and served on a sausage roll. We do halves of game birds, marinade in 2gallon zip locks then indirect grill. Keep some of the marinade to baste with since wild birds are very lean.
Meat Hacks: Cooking on a Himalayan Salt Slab
Learn about cooking steak on a Himalayan Salt Slab with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Meat Hacks
Cooking on a Himalayan Salt Slab
Salt is a key ingredient in almost any meat recipe. It improves the general flavor of almost any meat and has many other benefits as well. What happens when instead of putting salt on your steak you put steak on your salt? Himalayan Salt Blocks Like this one from Cameron’s have been increasing in popularity as a cooking and grilling surface. The Camerons Himalayan Salt slab is 8" x 8" and is 1.5 inches thick.
It appears to offer a few advantages over traditional methods like cooking on grill grates or cast iron. Since it is a solid slab of natural Himalayan salt it will season your meat as you cook it, so you don’t need to add any rubs or seasonings to your steak, if you don’t want to. This can help cut down on your sodium intake as even though you are cooking on a salt slab and will get some salt into your food the transfer will be less than a fully seasoned steak. Himalayan Salt also has a stronger flavor than regular salt so you don’t need as much to get the same flavor. Aside from the flavor Himalayan salt also contains micro nutrients that are not present in regular table salt.
These Salt Slabs are very good at heat retention, once you get them up to heat they will maintain a nice even heat and are suitable for cooking at extreme temperatures. These Himalayan Salt Slabs have a melting point of over 1,400 degrees so they can be used for almost any application. The surface is not very porous and the salt helps dry out and kill bacteria so it is a very hygenic cooking surface.
To get this ready to cook on we need to heat it in stages. Camerons recommends to preheat this slowly, so we will do 15 minutes on low, 15 on medium and 15 on high. This will work well because I like to give my steaks 45 minutes to come to room temperature before cooking them.
We are cooking a ribeye today, so we want to get this salt block up to around 500°, we are going to check that with the Laser Infrared Thermometer but if you want to know when you Slab is properly pre heated you can sprinkle some water on it and it should immediately sizzle. I am going to cook the steak for 3-4 minutes a side, as I want to get this steak to around 130°. When using a Himalayan Salt Slab it is recommended that you use a metal spatula or tongs, no plastic.
You could also cook vegetables or seafood directly on this but steak was the first thing I wanted to try.
So we have a Medium Rare Ribeye with a beautiful crust on it, that is partly because the salt from the block helped draw out the moisture from the outside of the meat and it crisped up beautifully.
To clean this you will need to let it cool first, so turn off your grill and leave it in there for about an hour or until it is cool to the touch. Then wipe it down with a moist towel or sponge until all the food particles are gone. Do not use soap on this or place it directly under running water or soak it.
All in all the Camerons Himalayan Salt Grilling Slab is a great tool to use in your kitchen or grill for when you want to try something different or impress your dinner guests. It cooked a very tasty steak and was a lot easier to use than I initially thought it would be. As a bonus it can be used as a serving dish and it looks great when left out on a counter or on a shelf.Subscribe to WaltonsTV
Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!Subscribe to Meatgistics
Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!Shop waltonsinc.com for Himalayan Salt Slab Shop waltonsinc.com for Himalayan Salt Slab Holder and Brush Subscribe to WaltonsTV on YouTube Broil King Signet 320 Broil King Baron 420
I often thought about both, grinding and making my own burgers from brisket and sou vide, now for sure I going for it and with the brisket burgers I will add the bone morrow, man that has to be so good!
Hi I’m looking for a meat department manager with experience at a chain retail supermarket near NYC area. I work for my family’s butcher shop with multiple locations. I’m looking to change up our operations and potentially even pay consulting fees too.