I am now a proud Peugeot owner

"Jb boin" (jb-boin) 08/18/2020 at 17:05 • Filed to: Peugeot, Peugeot Saveurs, grinder, Corkscrew, knifelopnik

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I came back today to work after a week in Malta (more will come later about it) to find all these presents (that i bought myself) awaiting for me (got them delivered at work) !

The “Paris Classic” knife is forged while the others (4 “Paris Bistro” that are included in the “4, 3, 2, 1, à table !” package along the pepper grinder) are not but they all are made from the same kind of steel (Nitrox® R which has a 59 HRC hardness) which is the same used on !!!error: Indecipherable SUB-paragraph formatting!!! used by the French army and the gendarmerie.

One of the knives end was not finished perfectly :

So i did a quick honing, using leather strops and honing compounds but i only did 2 knives so far (this one and the forged one) and only took pictures of the imperfect one before the operation :

Before honing, the forged one was clearly cutting better but now they are quite closer as i can cut with ease a 80g printer paper with only the hand with the paper moving.

It already cuts better than my “real” Laguiole (from Laguiole Production) that i use to learn how t o sharpen and hone.

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The corkscrew which is in oak and has an “infinite loop” mechanism : you turn until the cork is totally on the corkscrew then you can pop it out :

The “Paris Chef” pepper grinder in a 18cm version (it exists in multiple sized and materials) which has the U-Select mechanism which allows to change the coarseness very simply :

The “cap” is a single piece of stainless steel and looks very nice :

Behind the boxes, a nice graphic :

Don’t have much fresh food left so i ordered a pizza and tried both my new tools on it, i tried to do a slim slice which did work quite well as i was able to get the slice out without braking it after taking the picture even if the pizza was still quite fresh (it was like 10 minutes after being cooked) :

davesaddiction @ opposite-lock.com > Jb boin 08/18/2020 at 17:16

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TIL ravioli pizza is a thing. 

Jb boin > davesaddiction @ opposite-lock.com 08/18/2020 at 17:25

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Those are not raviolis but r avioles ( ravioles de Royan to be precise as there are also the ravioles du Champsaur which are totally different) which are smaller and “stickier” (more like an Asian ravioli) than a typical Italian raviolis and stuffed with cheese and parsley.

To be fair they pair better with cured meat and are a must on calzones .

farscythe - makin da cawfee! > davesaddiction @ opposite-lock.com 08/18/2020 at 17:30

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TIL peugeot makes knives O.o

Chariotoflove > Jb boin 08/18/2020 at 17:31

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This post gives me the warm fuzzies. I lover kitchen gear, and especially a good set of knives. You can survive with the cheap shrink-wrapped ones they sell at Walmarts and Targets, but it’s hard to enjoy cooking until you get a really good set.

Chan - Mid-engine with cabin fever > Jb boin 08/18/2020 at 17:44

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Nice haul! Surprised that these high-end knives weren’t finished well from the factory...

ClassicDatsunDebate > Jb boin 08/18/2020 at 18:06

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I have the same pepper grinder...love it. Is that Capicolli or Jambon for the meat?

Jb boin > ClassicDatsunDebate 08/18/2020 at 18:43

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It’s j ambon blanc from Ardè che.

Jb boin > farscythe - makin da cawfee! 08/18/2020 at 19:19

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It’s actually made by another company (but designed by Peugeot ) , if i am not mistaken by GDD which is a subsidiary of TB ( Tarrerias-Bonjean ).

Jim Spanfeller > Jb boin 08/18/2020 at 20:06

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Pasta... on a pizza!? How have I never seen this before? Must not be a thing in America... Dang now I’m hungry...

DipodomysDeserti > Jim Spanfeller 08/18/2020 at 20:42

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There’s a kosher Italian place near me that makes a baked ziti pizza.

DipodomysDeserti > Jb boin 08/18/2020 at 20:42

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I also own a French knife.

Jb boin > DipodomysDeserti 08/18/2020 at 21:17

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Also got one, thanks for reminding me that, i will try to make it sharper :)

And n ice to see it’s also known abroad (the factory is ~1 hour from here).

Jb boin > Jim Spanfeller 08/18/2020 at 21:40

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In this case, the ravioles are sensibly smaller and the paste is thinner and softer than a classic “Italian” ravioli :

W hen raw it’s extremely sticky and tricky to manipulate it without damaging it, there is a sheet of baking paper between each “ sheet” of ravioles :

And when boiled (they can also be made as a gratin or fried) they must be removed with a skimmer :

facw > Jim Spanfeller 08/19/2020 at 00:36

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Place near me in Ithaca had a pizza with tortellini. Wasn’t bad

Jb boin > Chan - Mid-engine with cabin fever 08/19/2020 at 12:09

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To be fair i paid slightly less than 50€ for the 4 non forged knives and the pepper grinder which makes them quite a good value for what they are.