「利用者:CleoSSHoznehkcy」の版間の差分
ナビゲーションに移動
検索に移動
CleoSSHoznehkcy (トーク | 投稿記録) 細 |
CleoSSHoznehkcy (トーク | 投稿記録) 細 |
||
| (同じ利用者による、間の9版が非表示) | |||
| 1行目: | 1行目: | ||
| − | + | Chef Knife is the knife you that use most normally in your kitchen knives set. And [http://Www.Siemaco.ch/index.php?mod=users&action=view&id=69274 watching Snyder] and Van Wyk create the Ferraris of the knife world reinforced in me how essential each and every step along the way is, from heating the metal in the oven to pounding it with a hammer to acquiring the right use and owner for it to wiping it down following just about every use. <br><br>Some retailers could possibly hate me for this (specially KNIFE), but for japanese knives, if you know what you have to have, youjust go to and order it straight from japan, bypassing the retail price (which is higher in north america cuz you know, we like to make it fancy and hip). <br><br>German knives nonetheless have their location in the kitchen, don't get me wrong, but if you've been stuck employing these knives for the final decade, you will be pleasantly shocked when you [http://www.ammonjo.com/ads/very-best-japanese-higo-knife/ attempt] out a knife from Global, MAC or Shun.<br><br>I would advocate against these knives for the reason that they do sooner or later get dull and you cannot sharpen them. Most of the time knife sets come with a single or two superior knives and the rest are not so superior (that's why they put it in a set). I lately got a ceramic knife shaped like the [http://www.startupduck.co.uk/groups/ideal-japanese-handmade-kitchen-knives/ Top rated Rated Japanese Chef Knives] knife - in reality it came from Japan. I _like_ it and very propose it. But it is more fragile than steel knives so I don't twist or bend it. Also, I use a boning knife for cutting up melons. I cut them in half then in conic sections and the boning knife with its flexibility is wonderful for cutting the curve along the rind.<br><br>And the truth I have to send it to Swaziland to get it re-sharpened sort of annoys me. In my practical experience a lot of the Japanese stainless steel knifes are just also really hard (Rockwell 60 ish, compared to 56 area for European) to be able to practically get superior sharpening benefits at home from. <br><br>Beyond a chef's, bread, and paring knife, they also advise looking for one particular with a boning knife, as well as a slicing knife (for carving meat) and kitchen shears (preferably ones that come apart for cleaning). | |
2015年2月3日 (火) 12:07時点における最新版
Chef Knife is the knife you that use most normally in your kitchen knives set. And watching Snyder and Van Wyk create the Ferraris of the knife world reinforced in me how essential each and every step along the way is, from heating the metal in the oven to pounding it with a hammer to acquiring the right use and owner for it to wiping it down following just about every use.
Some retailers could possibly hate me for this (specially KNIFE), but for japanese knives, if you know what you have to have, youjust go to and order it straight from japan, bypassing the retail price (which is higher in north america cuz you know, we like to make it fancy and hip).
German knives nonetheless have their location in the kitchen, don't get me wrong, but if you've been stuck employing these knives for the final decade, you will be pleasantly shocked when you attempt out a knife from Global, MAC or Shun.
I would advocate against these knives for the reason that they do sooner or later get dull and you cannot sharpen them. Most of the time knife sets come with a single or two superior knives and the rest are not so superior (that's why they put it in a set). I lately got a ceramic knife shaped like the Top rated Rated Japanese Chef Knives knife - in reality it came from Japan. I _like_ it and very propose it. But it is more fragile than steel knives so I don't twist or bend it. Also, I use a boning knife for cutting up melons. I cut them in half then in conic sections and the boning knife with its flexibility is wonderful for cutting the curve along the rind.
And the truth I have to send it to Swaziland to get it re-sharpened sort of annoys me. In my practical experience a lot of the Japanese stainless steel knifes are just also really hard (Rockwell 60 ish, compared to 56 area for European) to be able to practically get superior sharpening benefits at home from.
Beyond a chef's, bread, and paring knife, they also advise looking for one particular with a boning knife, as well as a slicing knife (for carving meat) and kitchen shears (preferably ones that come apart for cleaning).