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2015年2月5日 (木) 21:43時点における版
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I have well-intentioned gifts like "forever knives" and serrated knives and "great cook" knives and what ever. On Japanese knives: The easiest and quickest way to ruin a Japanese knife is to use a steel or a kitchen knife sharpener. They are Much harder than the usual European style knife for which a sharpening steel is meant. This hardness allows a keener and longer lasting edge but it also makes the edge (and the knife in common) really fragile. If you had been to look at the edge of your knife under a microscope you would see that it is slightly bent from use.
Our chefs thought that the knife was slippery and uncomfortable, and they couldn't control how thick they wanted to slice, nor could they judge exactly where they had been slicing due to the style, which has a big hole in the middle.
The amazing reputation of knife generating in Japan has kept Global on its toes and they have but to make a single knife that would let the side down. This knife block set is from a firm that has been in the organization for pretty much two hundred years and they stay as dedicated to the creation of kitchen knives as ever. This Sabatier 9-piece set isn't for the unenthusiastic cook, it's specialist excellent and comprehensive in its use, excellent for the pro, the trainee or the dedicated domestic cook. When the time comes to sharpen them , you are going to obtain a matching sharpening steel in the knife block as well.
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