利用者:MickeyWhjpvgk

So this thread is made to act as a knife buying-guide for experienced Chefs and line cooks. Some retailers may hate me for this (specially KNIFE), but for Ideal Produced Japanese Higo Knife knives, if you know what you require, youjust go to and order it straight from japan, bypassing the retail cost (which is high in north america cuz you know, we like to make it fancy and hip).



German knives nonetheless have their place in the kitchen, don't get me incorrect, but if you've been stuck working with these knives for the last decade, you'll be pleasantly surprised when you attempt out a knife from Worldwide, MAC or Shun.

So my very first wonderful activity right after dish washing, was cutting endless 30 Kg sacks of onions, all with a knife that defied all attempts to remain sharp. Yes I have the huge Worldwide G8311 knife block for some of our more used knives, and it goes in a cabinet under the counter prime when not utilized. I cannot even make a decision on one particular knife for myself, substantially much less one knife for every person all the time! At the moment at function I am switching amongst a konosuke hd and a masamoto KS as my main knife. Perhaps a second bendy (versatile) blade for filleting (Glestian is good there) Smaller commercial pub style kitchens are ok as lengthy as you never let any one else touch your knife.

It excels in qualified tests, and owners of the Kyocera Revolution Series 7-inch Expert Chef's Knife say they cannot picture life in the kitchen without having it. The knife gets prime ratings for slicing cleanly and effortlessly through hard products such as carrots and potatoes, but can slice a tomato as thinly and evenly as you have to have.

Cutting factors like boxes will wear the edge off your knife quickly, but an EDC knife should really also sharpen quick — and edge retention and ease of sharpening are often at odds with every single other.

Not genuinely a poor factor on pots and pans as extended as it gets rinsed off, but devastating to the thin metal of a knife edge. It has gotten so automatic for me, that I have basically looked about on the counter for a knife that I utilized moments before, only to obtain it clean and dry in the drawer.