Steak, which would you choose?

[mailman]

Originally Posted by Lol-x

A review of the strip will occur in the next day or so.

Paulie the blades are made by a famous bladesmith in Japan called Takeshi Saji. The blades are hand made and some incorporate the 'damascas' blade which is made by repeated hammering, cutting and reheating the steel.

I've seen a few videos on damascus. It takes a lot of time to learn how to do it correctly There's a lot of pocket knives that have these type of blades on them. They're works of art when done right if you ask me.

[HL65]

Looked tasty Steve!

[Lol-x]

Originally Posted by mailman

I've seen a few videos on damascus. It takes a lot of time to learn how to do it correctly There's a lot of pocket knives that have these type of blades on them. They're works of art when done right if you ask me.

The Japanese kitchen and steak cutting implements are second to none. It makes a big difference if you get a Japanese Sharpening Stone with say #1000 grit and #8000 grit. Then we are talking razor sharp with a blade hardness of around 64 on the rockwell scale, so the sharpness is long lasting.

The Japanese are the masters...

[Abdullah71601]

Originally Posted by Lol-x

The Japanese kitchen and steak cutting implements are second to none. It makes a big difference if you get a Japanese Sharpening Stone with say #1000 grit and #8000 grit. Then we are talking razor sharp with a blade hardness of around 64 on the rockwell scale, so the sharpness is long lasting.

The Japanese are the masters...

Are these bimetallic blades? I have several Japanese kitchen knives with advanced bimetallic alloys. The Japanese make some exceptional knives (I switched from Euro steel a few years ago).

I can keep them honed for most of the year, but I leave sharpening to a professional.

[Lol-x]

Yes there are many blades that are a composite of metal materials such that the middle of the blade maybe one type of material and on the outside another. For instance the inside may be a type of carbon steel and the outside a type of stainless steel that is less prone to rust.

Apart from the Japanese there is Bob Kramer in the U.S.A. who is a master craftsman.

[BNA/LION]

I Voted 100 day grain fed Porterhouse but Always prefer a Good Fillet!

[bayerische]

Originally Posted by Lol-x

Yes there are many blades that are a composite of metal materials such that the middle of the blade maybe one type of material and on the outside another. For instance the inside may be a type of carbon steel and the outside a type of stainless steel that is less prone to rust.

Apart from the Japanese there is Bob Kramer in the U.S.A. who is a master craftsman.

OK Steve, now you have me shopping knives!

[Lol-x]

OK so this is part 2 - the strip steak (we call it porterhouse).

The first thing visually to note is that this piece of meat being grain fed and aged 100 days is a lot lighter in colour than the fillet steak.

Strip1.jpg

This strip is very tender and just packed with sweet heavenly flavour. The lighter colour of the strip is in my opinion due in part to a generally higher fat content.

Strip2.jpg

There is no doubt that the flavour of this strip is far superior to the fillet.

Strip3.jpg

I would say that the tenderness of this steak although tender is not as fall apart in the mouth as tender as the fillet.

Strip4.jpg

The texture is wonderful and is assisted by what is a general overall higher quality piece of meat than the fillet.

Scores out of 10
Tenderness 7
Flavour 9
Texture 7

Total out of 30 = 24

Fillet Total = 23
Strip Total = 24

Winner: Strip grain fed 100 day aged.

[gbx]

I would have voted "both" steaks if it were an option :)

I'm not sure if this show is/was available in your region, but there was a Bob Kramer trained knifemaker on a reality TV show called "Forged in Fire". Mareko Maumasi was the contestant's name.... great show, and it really illustrates the skill and effort required to create these knives.