Showing posts with label Kyocera. Show all posts
Showing posts with label Kyocera. Show all posts

Saturday, September 10, 2011

The Sweat Lodge



The sweat lodge or the medicine lodge is a tradition of many North American Indians, but most strongly associated with the Lakota Nation. It is a highly cereminialized sauna done for physical and spiritual purification.

A special heavily insulated hut was constructed, usually near a lake or river. In the center of this hut, a large fire pit covered with stones was constructed. The stones would be heated to extreme levels with fire. Water would then be poured on the stones. Steam would be generated. The hut would fill with this steam, and the Lakota would perform their ritualized sauna.

Essentially, the guys would build up a good sweat inside the lodge, and begin scraping their skin with semi-sharpened fragments of animal bone. The purpose of scraping the skin was to remove dirt and other impurities from the environment. It also removed dead skin. This would open and cleanse the pores of the skin. When the sauna ritual was complete, they would jump in the nearby lake or river. This would wash off any remaining impurities and close the pores.

I remember seeing a documentary on this subject when I was kid. I remember being impressed with this technique, and thinking it was a neat way to get clean. You steam cleaned your body. This had to be a great way to get the job done, and better than a shower. I have always wanted to do a sweat lodge.

Well folks, I did my first sweat lodge tonight at the gym. I could see no reason why I wouldn't be able to get the same effect out of the steam sauna at 24 Fitness. I took a nice black ceramic Santoku from Kyocera along with me. I knew it was dishwasher safe, non-reactive, and would never rust. In short, it is the perfect steam room scraping implement.

Furthermore, most people don't know anything about knives. To the average eye, a Kyocera knife looks like a plastic cake cuter. These folks have no idea, not even the slightest clue... In short, it would be easy to sneak this past the front desk, and nobody in the sauna would be alarmed by the knife. Now if I had taken my 255mm Gyuoto, everybody would have freaked out.

I dumped a load of cold water on the thermometers in the sauna, and gave the room a couple of minutes to head up. After about a 5 minute of steam baking, I began to scrape my skin. I have to admit, I was a little alarmed by the quantity of grey colored goop that came off my flesh. Of course, all of this grey stuff was nothing more nor less than dead skin cells.

I couldn't believe that there was this much of the stuff all over me. I am guy who likes to shower with a stiff-bristle scrub-brush, and brush pretty hard. I learned that a scrub-brush in the shower is no match for a Kyocera ceramic knife in the steam sauna.

My Kyoceras are not particularly sharp anymore, despite my best efforts with a belt grinder and diamond belts, so I was not concerned about nicking myself. I never bled at any point, so my my living skin cells were just fine. The grey goop was nothing more than steam-heated dead cells.

I walked out of the sauna feeling cleaner than I have in decades. I rinsed off quickly, as is the club policy, before jumping into the pool. That was an interesting feeling. I think they had just shocked the pool, because the chlorine was strong tonight. The chlorinated water itched my open and clean pores just a bit. Still, I am sure that chlorine did something to kill any external bacteria hanging around. It was an interesting way to further the cleaning process.

My skin looks pretty healthy and clean. I itch a little bit from the strong chlorine in the pool, but it's not that bad.

I look forward to doing this again tomorrow.

Wednesday, June 16, 2010

Meet Kuro and Shiro, my new Wüsthof knives!



So I decided that German steel is just too good a deal to pass up these days. eBay vendors are hard up these days, especially if they are bucking the fashion trend by selling traditional German steel. I just acquired two ultra-premium grade pieces of cutlery for a fraction of retail price.

I got two members of the Wüsthof Classic Ikon family:
  1. The 7 inch Santoku, hollow ground, with Kullens (Black)
  2. The 8 inch Chef's Knife, hollow ground with Kullens (Cream)
The interesting thing is that they do not match. The Santoku is black and the Chef's knife is off-white (cream). Why didn't I get a match pair?
  1. The deal was far better this way.
  2. These were the two auctions for the precise functional items I wanted
  3. The two vendors I dealt with were the most honest, preferred and trusted eBay vendors on the board.
  4. I have never been a guy interested in fashion design and color coordination.
  5. Ebony and ivory work together in perfect harmony, side-by-side on kitchen cutting board, oh Lord...
  6. Black and white go together just fine.
  7. These are both the same family of Wüsthof blade, right down to the grind and kullens.
So I have decided to name them Kuro and Shiro as an inside joke. What does it mean?
  1. Kuro mean black in Japanese. You may have heard of the Kuro TV line from Pioneer.
  2. Shiro means white in Japanese.
  3. These are German blades
  4. Giving a pair of German blades a pair of Japanese names at a time when the Japanese are running the Germans out of the market is ironic.
  5. There were a pair of kids name Kuro and Shiro in a famous Japanese Magna called Tekkon Kinkreet. They didn't look like much, but they were a couple of asswhuppers.
  6. I guess I could have named them Herr Schwartzman and Herr Weismann. It just doesn't roll off the tongue.
  7. I think it's cool.
Kuro and Shiro cost me a total of $160.00, all in. Either one of them would have cost that much individually if I had been stupid enough to purchase at a retail outlet like William Sonoma. This is a virtual buy one and get one free deal.

So why these German blades? Well I'll tell you... lately I have been practicing my classical knife skills. A couple of people, including a Cutco rep in my building, have given me a few tutorials. After an entire head of celery, 2 large onions and some carrots, I got the fundamentals down. Since then, I have been surprised at my rising speed... but it has not been without snags.

Regrettably, my beloved Kyocera's have become a problem. When I wasn't fast, the light-weight of these blades didn't bother me. Now that I know how to cut fast, I need the weight to maximize the speed-impact of the cutting stroke. Mass through distance = power. I need more mass. Wüsthof is nothing if not massive. They are thought to be too massive, even by great lovers of mass.

Moreover, no soon did I boast of the eternal sharpness of my Kyocera's than did my blades begin to show signs of dullness. My big Paella on Sunday contained lean, boneless chicken breast. No biggie right. I was surprised at the difficulty I had using my Kyocera kitchen knife. I switched to the Kyocera Santuko. It wasn't much better. For the hell of it, I reached for the Shun Gokujo, which is still rather new. Those breasts were cut to ribbons shortly after.

Lesson learned: The Gokujo likes lean mean, not panchetta, and my Kyoceras need to return home to Japan for a tune-up. It is going to take some time to get those two blades back from Japan. I need something in the meanwhile to cook with. My Gokujo is not enough. I could use my Kyocera Nakiri, but I think that one should probably travel to Japan for sharpening also.

Enter Kuro and Shiro. I suppose I could have purchased another pair of Kyocera's an an equal or even lesser price. I could have tried another brand of Cubic Zirconia knives like Zayka. However, have decided I want to see how the pros do it. I want to experience what they have always done. Judging from the speed Jamie Oliver shows with Wüsthof, I should be able to move pretty fast with these blades.

There is another reason. Discovering that my Kyoceras are dulling down, and realizing that I must send them away to Japan, has been a sobering and chilling experience. I have also questioned how long the blades have been tapering off before I noted there was a problem? How much extra and unnecessary effort have I expended lately?

Again, Wüsthof has an answer. Just about all Japanese blades are built with the 15 degree angle on the edge. This means few, if any, consumer sharpening solutions will sharpen them. Worse still, my lovely Cubic Zirconia will slice the bevels right off a typical steel sharpener. Tungsten Carbide is not harder than Cubic Zirconia. At that moment there is no consumer sharpening solution for Kyocera blades. Kyocera is developing one, but it is not out on the market yet.

Owning Wüsthof means having full access to a plethora of sharpening solutions out there. Just about all of them work with the 20-22 degree angle blades the Wüsthof produces. There is a benefit to conforming to standards. Owning Wüsthof and a great sharpener means being absolutely certain that your blades are always as sharp as the day you took them out of the box.

The sharpening solutions have been designed with Wüsthof in mind. Wüsthof has been designed with many sharpening solutions in mind. The two have been co-constructed, almost like C# and the CLR. If you are willing to embrace the discipline of a few honing strokes before you cut, you will always be sharp.

After very serious consideration, reading, and video watching, I have decided to go with the Furi TechEdge Pro system. This just happens to be endorsed by Rachel Ray, but this is not why I chose it. I read some fairly substantial and scholarly stuff which more than suggested that this was the top solution for less than a king's random. I'll take it.

There are even some suggestions that this unit should handle my Shun blades as well. We shall see! I look forward to this. This aught to be a good experience!

One word of advice: If you are interested in becoming a foody, and really getting into the amateur leagues, the only two blades you really need are a Santoku and a French Chef's Knife (also called a cook's knife). These are your two most valuable draft picks on the board. Just exactly like a QB and a Left Tackle in the NFL Draft, these are the two most coveted pieces that always come off the board first.

The Santoku is the QB and the Chef's knife is the Left Tackle. The Santoku is now the most valuable and the most flexible blade in the shop. You can do almost everything you need to do with a good Santoku. The Chef's knife takes over in any situation where the Santoku would be overwhelmed, which is not often.

After a lot of consideration, I think I got the best pair on the market.