Howdy folks!
As a food prep test for my new knife, I figured I'd make some jerky! Didn't take pictures while slicing, bit too awkward! But here are the after pics:
As you can see, after slicing off the fat I cut the thickness of the steak, rather than slicing it into strips - this was just to get big sheets of jerky rather than thin strips. I'll probably cut it into somewhat smaller bits before drying just to be sure it dries ok, but it's nice to do it this way and a good test for the knife - the comparatively straight and narrow blade of my usual Mora would have had a much more difficult time with this. After slicing it in half that way, I put light scores in the meat and pulled it out a bit flatter, kinda like unfolding it (a tip I picked up here IIRC
).
It's in soy sauce, salt and pepper right now - I'd never done jerky before with soy sauce so I didn't want to cover it all in case I didn't like it.
As you can see, the bumping off the cutting board didn't cause any problems with the edge, was still plenty sharp afterwards along the whole length of the blade - also note that even though I had just washed it, the handle was bone dry - proof that regular oiling does a lot to prevent water getting in Similarly, this is a big plus for health and safety when dealing with raw meats.
Very happy with the knife so far, and I'll have some lovely jerky tomorrow I'll post more pics when I get it drying, the ovens occupied right now! I'll probably also follow this up with veg chopping when I do so for dinner sometime soon.
Cheers for lookin!
Pete
As a food prep test for my new knife, I figured I'd make some jerky! Didn't take pictures while slicing, bit too awkward! But here are the after pics:
As you can see, after slicing off the fat I cut the thickness of the steak, rather than slicing it into strips - this was just to get big sheets of jerky rather than thin strips. I'll probably cut it into somewhat smaller bits before drying just to be sure it dries ok, but it's nice to do it this way and a good test for the knife - the comparatively straight and narrow blade of my usual Mora would have had a much more difficult time with this. After slicing it in half that way, I put light scores in the meat and pulled it out a bit flatter, kinda like unfolding it (a tip I picked up here IIRC
).
It's in soy sauce, salt and pepper right now - I'd never done jerky before with soy sauce so I didn't want to cover it all in case I didn't like it.
As you can see, the bumping off the cutting board didn't cause any problems with the edge, was still plenty sharp afterwards along the whole length of the blade - also note that even though I had just washed it, the handle was bone dry - proof that regular oiling does a lot to prevent water getting in
Similarly, this is a big plus for health and safety when dealing with raw meats.Very happy with the knife so far, and I'll have some lovely jerky tomorrow
I'll post more pics when I get it drying, the ovens occupied right now! I'll probably also follow this up with veg chopping when I do so for dinner sometime soon.Cheers for lookin!
Pete
