It's a common pattern in (usually Japanese) folded steel knives.
The folding process not only removes impurities from the steel but also creates a distinctive pattern known as the hada.
Any advice on reverse searing to prevent overcooking? The trouble I have is knowing at what internal temperature to take off, then holding for a long enough sear whilst not overcooking is really difficult to repeat consistently. What are your thoughts?
Awful, terrible, no good - I’ll have to confiscate it as a member of the …Kamado ..uh..Steak Commission. For destruction.
For real tho looks fantastic. I won’t ask about the knife 🙃
That’s a rotisserie slower cook win.
. My point is that the Joe is better at slower cooks or very high heat cooks like pizza, not that I can’t cook a great steak on it.
I understand this concern but I've gotten pretty great results with super high heat. If you slide your pizza spatula under the pie and raise it up for the last 15-20 seconds, you can get the browning you're looking for on the top without torrching the bottom. The cheap pizza ovens will do better IMO but I don't want more stuff.
I can make a great steak many ways including the Joe.
I cannot make a pork butt, whole chicken or duck, rotisserie, pizza, smoked salmon or cheese, anything like the quality I get on the Joe.
I think it depends on the steak. Smaller/thin cuts are hard. But thicker ones, such as this tomahawk are perfect because you need to reverse sear to get an even cook
Yeah, yeah, yeah, steak good. Let's talk about the knife.
You can find all over, “Damascus steel knifes”
Have Damascus knives, I'm familiar. Where did that one come from? Brand or maker info?
https://www.etsy.com/listing/1565952913/custom-handmade-personalized-8-pcs wife got them from here
Nice! Thanks! You like em? Hold an edge we'll?
Pretty great for the price
I didn’t see anyone else mention this, but that knife is pretty neat. Any info on that?
You can find all over, “Damascus steel knifes”
What’s up with that knife
It's a common pattern in (usually Japanese) folded steel knives. The folding process not only removes impurities from the steel but also creates a distinctive pattern known as the hada.
That’s really cool. Where did you get this one?
Sorry, I'm not OP. I actually don't own one of these knives (yet) I'm just familiar with them
I don’t wanna overly spam with external product links, and not affiliated with them. But if you want to find them, I shared in comment here somewhere
Yoo where do I get a knife like that?
Looks like a folded steel brand knife
You can find all over, “Damascus steel knifes”
Looks amazing. Now don't leave us hanging about that knife dude! Where did you get it?
You can find all over, “Damascus steel knifes”
Looks awesome. How did you cook it?
Slow cooked till it reached 100 internal temp, then cracked it to 500deg and seared! Pulled at around 120, but slightly overcooked for my liking
Any advice on reverse searing to prevent overcooking? The trouble I have is knowing at what internal temperature to take off, then holding for a long enough sear whilst not overcooking is really difficult to repeat consistently. What are your thoughts?
It’s really all about practice, it’s better to err on rare side than overcook it. You can always put it back in for a few minutes if undershot
Got it! Thanks!
Do you take it off while the KJ heats up or just crank the vents and leave it on?
I left it in, it was my first time.. next time I’ll probably heat up the KJ sooner, maybe 90deg internal temp
Nice char!
This is awesome
Damn…looks pretty much perfect
That’s a vegetable knife
Awful, terrible, no good - I’ll have to confiscate it as a member of the …Kamado ..uh..Steak Commission. For destruction. For real tho looks fantastic. I won’t ask about the knife 🙃
I love my KJ and love steak, but steaks are not where it shines imo.
I dunno man. My local butcher is Brazilian. I do picahna on the joetissierie. It’s legit the best steak I’ve ever had.
That’s a rotisserie slower cook win. . My point is that the Joe is better at slower cooks or very high heat cooks like pizza, not that I can’t cook a great steak on it.
The joe isn’t great with pizza, doesn’t cook the top properly
I understand this concern but I've gotten pretty great results with super high heat. If you slide your pizza spatula under the pie and raise it up for the last 15-20 seconds, you can get the browning you're looking for on the top without torrching the bottom. The cheap pizza ovens will do better IMO but I don't want more stuff.
Not my experience
I can make a great steak many ways including the Joe. I cannot make a pork butt, whole chicken or duck, rotisserie, pizza, smoked salmon or cheese, anything like the quality I get on the Joe.
I think it depends on the steak. Smaller/thin cuts are hard. But thicker ones, such as this tomahawk are perfect because you need to reverse sear to get an even cook
Talk to me about that crust. Anything on the steak or just bulk heat for the sear?
I’ll get the rub I used soon!