Which sharpener should you be using in your Kitchen?


  • Walton's Employee

    Meatgistics: Which sharpener should you be using in your Kitchen?

    Learn about some differences in knife sharpeners and which one you should be using in your kitchen. Learn about the Hexarmor NXT cut resistant glove, save 15% on your next order with coupon code MEATGISTICS18. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    Watch the video to see our latest Meat Hack or read more about it here:
    https://www.youtube.com/watch?v=LWpOa4btywQ

    Product Spotlight

    For our product review we have the Hexarmor 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 can retain 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 a 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 on the first three fingers, where it has the extra coating. I can stab at my hand with some pretty serious force and my hand is protected. So, do yourself a favor and add a Hexarmor NXT glove to your next order from Walton’s, they are only $15.99 and they can prevent a trip to the emergency room!

    Coupons & Savings

    Just for our Meatgistics audience and YouTube subscribers, and because we know you guys like coupons and discounts, we’ve got a coupon just for you to save a bit extra! For 3 weeks after this video is published, use the coupon code MEATGISTICS41 in your shopping cart at waltonsinc.com to save 15% off any order. (up to $100 discount and not valid on sale items)

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    Tru Hone Sharpener

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    Swiss Sharp Knife Sharpener

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    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

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  • M

    @jonathon
    Thanks for the response!

    I think a video on processed celery would be incredible. The only place I have been able to find celery powder as a cure was from “The Sausage Maker”, they have a Facebook page. It was expensive, designed only for sausages, and wasn’t packaged well.

    As for the tackiness, good idea with the cornstarch! There are a bunch of big brands with zero additives that were able to achieve the soft texture with no tackiness, so I’m thinking it has to be in the processing. I read an article where someone at KRAVE mentioned a couple details about how they process their jerky. He said they first inject the meat, then cook the whole pieces, then slice, then marinate, then dry. I have messed around with the idea behind this process a lot. Injecting with brine, sous-viding at a variety of temperatures and times, slicing, marinating, and drying. Decent results, but to be honest the high sugar method you introduced to me has seemed to have better results.

    Anyway, I will keep trying to figure this out and will definitely keep you guys posted if I make any headway. In the meantime, if there is anything else you think might be worth testing, please let me know! It would be great to try and perfect this process together.

    Max

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  • D

    @bob-s-meatgistics I moved one of my first pork butts into the oven and my whole house smelled like smoke. My wife did not stop complaining for a week until the smell was gone from both the house and the oven. I finish all my cooks outside. If you wrap it to speed up the cook you may want to unwrap it for the last hour to put the bark back on it.

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  • P

    @jonathon I am definitely going to purchase and follow the steps you’ve post, thank you sir! Additionally, if anyone has recipes, please share. I’ll try them all and post what my family thought of each. Thank you all, this is a very cool and educational blog, glad I found it wish it was years ago! Thanks again.

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