today I would like to show you my new Stay-at-home-dude.com chef’s knife. I sewed a knife sheath made of felt and added my logo. The knife is produced in Thailand, is really sharp and easy to sharpen with a grindstone. It has a total length of 28 cm. The blade is 16 and the handle is 12 cm long. It’s my favorite knife because it’s thin, but at the same time stable enough. I use it to cut meat, vegetables and for everything that has to be chopped. Like every other sharp blade it should not be washed in the dish washer.
I also own two much more expensive knifes, but I always use this one. It’s obvious that the geometry of these more expensive knifes is more precise than this one, but I think with this knife you get the best value for money. It’s sharp, it’s light and it looks good.
If you want to buy my chef’s knife, just click here and I will make one for you. The price is 14 EUR and includes the knife and the sheath. The shipping cost vary from country to country and are charged additionally. The photos here show my prototype.
Hi dudes, Today I want to make a short review about a great portable grill called “Son of Hibachi“. I have used my Son of Hibachi many times and it just works. It’s a charcoal grill with an integrated chimney effect that allows it to be ready for cooking in less than 20 minutes. It comes with a “Snuff Out Pouch” made with fire-retardant lining that lets you pack up the grill while the coals are still hot. This makes it great for camping, picnics and balcony.
Preparing the grill
When you open the grill it has two sides to cook on. Getting the coals started is easy. Remove the grills on each side and fill both sides with a layer of charcoal. 3 to 4 pieces of charcoal are added to the ash drawer in the center at the bottom of the grill. Saturate the charcoal in the ash drawer with charcoal lighter fluid. Reinsert the grills into the lowest position of the grill holder bracket. Simply close it and light the lighter fluid in the ash drawer.
Ready to grill After 15 to 20 min, when the coals are red hot, open up the grill. You can move the grills with the “top slide tool” closer or higher from the coals. Although due to the very small size of the grill it’s big enough for up to 6 people.
Cleaning and storing the grill After you are finished cooking, close the grill. The top slide has to be closed almost completely. This will cause the grills to self clean! Self cleaning needs about 10 min. Close the grill completely and store it, after 20 min cool down, in the Snuff Out Pouch. On top of that, Son of Hibachi saves the unused charcoal for later use. Next time you just have to fill up with little new charcoal and you are ready to go.
Clean the charcoal trays and the grills from time to time. Also the ash drawer has to be emptied after use. The grills are made of cast iron and should be treated with a little bit of sunflower oil. This prevents them from getting rusty.
I have used this grill many times and I am still impressed. The Son of Hibachi has a compact design, grills really well and offers enough grilling space. The Snuff Out pouch allows to pack up the hot grill and store it. After grilling you are directly ready to go. All in all, the perfect 4-season grill!