My first real job after college was in a country hotel. 1 day I sharpened the chefs cleavers not realising he had a sharp and a less sharp on purpose. Nearly scared the life out of him when he was cutting T bone steaks with what he thought was his "less sharp" cleaver. We had a rather pointed conversation a bit later. :))
That edge is too fine for any wood cutting actions like frozen or hard stuff like pumpkin etc.
2 common methods to sharpen a cutting edge are done, one is the fine edge as you have then it is finished with a very small bevel around 30 degrees or so to give some strength and easy to touch up and steel hone during use.
The second common way is more a bevel edge all the way, strong hard wearing lasts ok but more work to resharpen.
A large butchers steak knife will be done the first way, a shorter bone usage knife will use the second method.
l prefer the fine edge and use that mostly, including for most boning knives, but will always have a bevel edge for the rough work like If you want to use a chopper like a hammer or axe.
I am a brute and use a 'cooks' brand santoku butcher knife for just about everything...
until I had to clean a bunch of fish, and someone handed one to me, I would have never picked up a goofy knife like this skinning knife... but now, I appreciate it and the long filet knife more than I ever did...
Citric acid diluted to 10% makes a very good cleaner. Make sure you rinse well or even use carbonate at 5-10% to deactivate the citric acid and then rinse.
How are people "Running" it through? Opening something on the top and pumping it down in to the kettle flooding the trays? Or doing a full stripping style run with citric (seems like that would take a long time).
When I look at pictures of stills with built-in CIP I see that the spray balls are only above the trays. What about cleaning the rest of the internals ( Deplg,carry-over piping, condenser)? I hear some places clean the entire still after each run! Is that needed if you are running the same product through ?
I fitted a cap on one end of my CD and just poured a solution of water and citric acid in, there was still an air gap under each plate so after a while I turned it upside down for a bit, then just rinced it out with water, other bits are quite easy to clean just soak them or stick em in the dishwasher, if you have a long colum that won't fit in the sink or dishwashers, just fit an end cap and fill it up
@punkin said:
Citric acid diluted to 10% makes a very good cleaner. Make sure you rinse well or even use carbonate at 5-10% to deactivate the citric acid and then rinse.
So a 10% solution of orthophosphoric acid would be good? I have a whole heap of it for the beer brewery.
Then rinse in bicarb soda solution? How many grams or measure per litre/volume?
Comments
My first real job after college was in a country hotel. 1 day I sharpened the chefs cleavers not realising he had a sharp and a less sharp on purpose. Nearly scared the life out of him when he was cutting T bone steaks with what he thought was his "less sharp" cleaver. We had a rather pointed conversation a bit later. :))
That edge is too fine for any wood cutting actions like frozen or hard stuff like pumpkin etc.
2 common methods to sharpen a cutting edge are done, one is the fine edge as you have then it is finished with a very small bevel around 30 degrees or so to give some strength and easy to touch up and steel hone during use.
The second common way is more a bevel edge all the way, strong hard wearing lasts ok but more work to resharpen.
A large butchers steak knife will be done the first way, a shorter bone usage knife will use the second method.
l prefer the fine edge and use that mostly, including for most boning knives, but will always have a bevel edge for the rough work like If you want to use a chopper like a hammer or axe.
Fadge
I am a brute and use a 'cooks' brand santoku butcher knife for just about everything...
until I had to clean a bunch of fish, and someone handed one to me, I would have never picked up a goofy knife like this skinning knife... but now, I appreciate it and the long filet knife more than I ever did...
edit - brand is dexter-russell, $15 from Zoro
What's the suggestion on cleaning a n assembled glass column. Run lemon juice through it?
Yes that will work. Also vinegar or citric acid . All diluted with clean water.
StillDragon North America - Your StillDragon® Distributor for North America
Citric acid diluted to 10% makes a very good cleaner. Make sure you rinse well or even use carbonate at 5-10% to deactivate the citric acid and then rinse.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
How are people "Running" it through? Opening something on the top and pumping it down in to the kettle flooding the trays? Or doing a full stripping style run with citric (seems like that would take a long time).
When I look at pictures of stills with built-in CIP I see that the spray balls are only above the trays. What about cleaning the rest of the internals ( Deplg,carry-over piping, condenser)? I hear some places clean the entire still after each run! Is that needed if you are running the same product through ?
I fitted a cap on one end of my CD and just poured a solution of water and citric acid in, there was still an air gap under each plate so after a while I turned it upside down for a bit, then just rinced it out with water, other bits are quite easy to clean just soak them or stick em in the dishwasher, if you have a long colum that won't fit in the sink or dishwashers, just fit an end cap and fill it up
I am need it to clean in place. This will be a 500L Bain with 8" column on a commercial level. No dishwasher cleaning ;)
Rusty just attaches to the condenser and pumps his solution back through the entire rig into the kettle and recovers.
StillDragon North America - Your StillDragon® Distributor for North America
if you want to clean the whole system with a minimum of solution:
Video I posted a while back of my 380L - 8" CD - CIP system
https://www.youtube.com/watch?v=uHbbFBCurtw
Hi guys. I a newbie to the SD. Do I need to clean my stainless scrubbers before I put them in my column for a neutral run ?
Always a good practice unless you are certain that the scrubber s are clean.
Where did you source them from?
StillDragon North America - Your StillDragon® Distributor for North America
@smaug. From Coles.
Might wash some brew clean with some hot water just to be on the safe side.
So a 10% solution of orthophosphoric acid would be good? I have a whole heap of it for the beer brewery. Then rinse in bicarb soda solution? How many grams or measure per litre/volume?
If it aint half off, it aint on sale!
Dunno mate, never heard of that one.
StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand
I know orthophosphate compounds are used as scale inhibitors in cooling towers and antiscalants in RO feedwater.
I'm more like I am now than I was before.