Meat maniacs! I recently got my hands on some sexy knives from Tuo Cutlery. Check out this quick video to see which blades got:
My first use of these was with a thick bone in rib eye from Babylon Village Meat Market. Since it was close to Valentine’s day, I figured I would make a heart-shaped steak presentation. But instead of just butterflying a boneless rib eye and making a heart, like everyone does, I wanted to play around with something on the bone and make it a pretty pink roast rather than an ugly brown monstrosity.
Here’s what I did:
The knives made it easy to accomplish this goal. After opening the thick vac seal plastic with my kitchen shears, I used the sharp and versatile paring knife to score or “scruff” the steak, making use of an Adam Perry Lang technique for obtaining more surface area for a better Maillard reaction crust on the seared sides. After searing and roasting to completion, I split the rib eye down the center along the bone, using the long carving knife to make two halves. That thing is meant for massive roasts and raw butchery work, so it was a little bit overkill. Fun though. Lucky for me, the bone favored one side of the cut, so I was able to leave it attached to one half of the heart. Opening this up to reveal the medium rare center created the pink heart shape that I wanted. But since I was sharing this with my wife, I used the nimble boning knife to slice one side up.
Anyway that’s it! The knives were great, as was the meal!
Listen up you savages! I’ve got some new merchandise available in the form of t-shirts, hoodies, zip-ups and long sleeves. Some folks have asked me about knives, but I’m still in the process of finding the right blacksmith to make my design ideas come to life. Anyway, take a look HERE and browse my high fashion gear to your carnivorous heart’s content.
I really like this new carving knife set that Cangshan Cutlery sent me to test out. Here’s a quick unboxing video:
I used it today to slice up a small porterhouse. The set was clearly overpowered for this job, so next week I’ll cut up something bigger.
I really love the knife set. As I mentioned in the video, it’s sharp and ready to rock, right out of the box. It sports a sleek, beautiful design, and it’s well made. It feels natural in your hands with the correct weight balance as well. Can’t wait to use it again.
Incase you haven’t noticed, I have been going nuts over these awesome knives that I found on Instagram. They’re pretty gorgeous in the photos on their website, so I was psyched to try them out in person. I guess the best way to demonstrate is to show the unboxing videos and then me using them. I have four so far, so here we go…
6in Gokujo Boning Knife:
Here I am using it to pull some meat off the bone:
9in Kitisuke Chef Knife:
Here I am slicing a bunch of steaks with it:
Bird’s Beak Paring Knife:
Here I am using it to peel some lemon rinds and apple skin:
8in Executive Plus Chef Knife:
Here I am slicing up some strip steaks with it:
I can’t wait to get my hands on some more of these knives. They’re fantastic. Three of these are folded steel, double edged and really high end stuff. I love them.
Finally got to play with a cleaver and some steak knives:
CrowdCow works with small, sustainable cattle ranches to ship beef directly to consumers. They specialize in grass-finished beef. Today I’m working with a flatiron steak and a chuck eye steak that they sent to me.
Tom’s Steak Rub is made by a family that lives and works on a large cattle ranch in western Nebraska. They sent me awesome hats with the steak rub, too, which match my steak shirts perfectly.
In the video I’m testing out the Kamikoto 7-inch Japanese forged steel santoku. They’re running a massive sale on these things right now. The knife is normally $675 but it’s currently on sale for $115. They also have nice knife sets at deeply discounted prices as well.
In short, I highly recommend all three of these products. Please enjoy the video!