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2015年2月5日 (木) 19:41時点における最新版

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).



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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.

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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.

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