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How to cut a steak... wow.

Does not even try to take the fat off...

:failpail:
 
Beaudreaux said:
Click to expand...


Three things come to mind . . . The exquisite beauty of a professional at work . . . Possibly the sharpest knife on planet earth . . . And, finally, I'd much prefer he cut it three times as thick. ;)
 
MaggieD said:
Three things come to mind . . . The exquisite beauty of a professional at work . . . Possibly the sharpest knife on planet earth . . . And, finally, I'd much prefer he cut it three times as thick. ;)
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I agree on all three.

The three things that came to my mind were: I'm hungry; I sure could eat right now, and; I need a steak.
 
With the spoiler being "how to scoop up steak juice with knives" wow.
 
MaggieD said:
Three things come to mind . . . The exquisite beauty of a professional at work . . . Possibly the sharpest knife on planet earth . . . And, finally, I'd much prefer he cut it three times as thick. ;)
Click to expand...

Sharp knives are the key. Very few people have ever owned a sharp knife, or even a knife of a quality capable of taking an edge.
 
MrPeanut said:
Fat is where all the flavor is.
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Not when that much fat was left on by the butcher.

The service in the video is substandard.

Either the butcher or the server failed.

One or the other.
 
Mach said:
With the spoiler being "how to scoop up steak juice with knives" wow.
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That I can't do. I've seen chef's scoop like that using a nakiri knife, never two carving knives.
 
jimbo said:
Sharp knives are the key. Very few people have ever owned a sharp knife, or even a knife of a quality capable of taking an edge.
Click to expand...



This is a true statement, most people don’t invest the monies to purchase a quality knife. In a commercial kitchen knives are sent out to be sharpened weekly and a sharp blade is typically always available because of the rotation with multiple blades.

For the home foodie there really is only one choice in my opinion and that is (Shun) . They are expensive $200+ for one chefs knife, they are a razor blade with a handle. If you own a well kept Shun knife even washing it is a cautionary task, you will cut yourself if not really careful.

I have two of the same knife, whole sets of Shuns are way to expensive for my budget, I have two because every six months or so I have one professionally sharpened.

Shun Knives are works of art, literally, Maintained properly it is the last knife you will ever purchase.



https://www.youtube.com/watch?v=i2mNYd6QRAE
 
woodsman said:
This is a true statement, most people don’t invest the monies to purchase a quality knife. In a commercial kitchen knives are sent out to be sharpened weekly and a sharp blade is typically always available because of the rotation with multiple blades.

For the home foodie there really is only one choice in my opinion and that is (Shun) . They are expensive $200+ for one chefs knife, they are a razor blade with a handle. If you own a well kept Shun knife even washing it is a cautionary task, you will cut yourself if not really careful.

I have two of the same knife, whole sets of Shuns are way to expensive for my budget, I have two because every six months or so I have one professionally sharpened.

Shun Knives are works of art, literally, Maintained properly it is the last knife you will ever purchase.



https://www.youtube.com/watch?v=i2mNYd6QRAE
Click to expand...

Not a Shun fan. There are quite a few similar knives for less money, and better ones for similar prices. If you are looking for similar steel for far less, look at Tojiro DP. I've bought a few, Same steel for half the price.
 
MaggieD said:
Three things come to mind . . . The exquisite beauty of a professional at work . . . Possibly the sharpest knife on planet earth . . . And, finally, I'd much prefer he cut it three times as thick. ;)
Click to expand...

Must be a Sicilian. Everyone knows we Sicilians got a thing for knives
 
Ignore the brand, look at what it's made from. Calpalon sells a knife set made from VG-10 steel, which is a carbon steel, tungsten alloy. And they're relatively cheep.


That said, it's more skill than sharpness of the knife. I mean don't get me wrong...the knife needs to be sharp, sure. But it doesn't have to be an atom splitter. It's in the motion of the knife. And it varies for what you cut, and how you are cutting. The guy in the vid has it down pat. It's a subtle combination of downward pressure, from the tip back, while pulling the knife through. It's kinda like a clutch in a manual transmission. There's a sweet spot.

And then dicing onions is completely different, like the difference between the clutch in a race car, or a diesel truck. And so on and so forth.


But back to knives....my work horse is a cheap Chicago cutlery chef knife. It was cheap, and easy to sharpen.


The downside to harder alloys, is they are far harder to sharpen. Some are also more brittle, prone chipping. Like those VG-10 steal knives. Get them too sharp, the edge is too thin...an amature will end up warping it on the board, and then chipping it while sharpening.

Want a sharp knife? Just buy a stainless steel chef knife, a honing rod, and a good wet stone.
 
woodsman said:
This is a true statement, most people don’t invest the monies to purchase a quality knife. In a commercial kitchen knives are sent out to be sharpened weekly and a sharp blade is typically always available because of the rotation with multiple blades.

For the home foodie there really is only one choice in my opinion and that is (Shun) . They are expensive $200+ for one chefs knife, they are a razor blade with a handle. If you own a well kept Shun knife even washing it is a cautionary task, you will cut yourself if not really careful.

I have two of the same knife, whole sets of Shuns are way to expensive for my budget, I have two because every six months or so I have one professionally sharpened.

Shun Knives are works of art, literally, Maintained properly it is the last knife you will ever purchase.



https://www.youtube.com/watch?v=i2mNYd6QRAE
Click to expand...

I shied away from them because of the single bevel blade which i have no experience sharpening. My Wusthof works just fine for my purposes.
 
Gaius46 said:
I shied away from them because of the single bevel blade which i have no experience sharpening. My Wusthof works just fine for my purposes.
Click to expand...

Not to turn this into a knife thread, but I don't think Shun's are single bevel. At least the Classic. (The $200 price point) I'm not familiar with all Shun's.
 
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jimbo said:
Sharp knives are the key. Very few people have ever owned a sharp knife, or even a knife of a quality capable of taking an edge.
Click to expand...

Cutco.
 
jimbo said:
Not to turn this into a knife thread, but I don't Shun's are single bevel. At least the Classic. (The $200 price point) I'm not familiar with all Shun's.
Click to expand...

I don't know the entire line either but when I was looking for a chef knife for myself 5-6 years back I looked at Shuns and Globals and all the ones I looked at were single bevel. Guess that gave me the idea that single bevel was the norm for Japanese knives.

I did buy my daughter a Global a couple of years ago. That was mostly driven by the fact that they're light and fit her hand well, she's a small woman (5'1"). It's a really nice knife but too light for my taste.
 
KevinKohler said:
Ignore the brand, look at what it's made from. Calpalon sells a knife set made from VG-10 steel, which is a carbon steel, tungsten alloy. And they're relatively cheep.


That said, it's more skill than sharpness of the knife. I mean don't get me wrong...the knife needs to be sharp, sure. But it doesn't have to be an atom splitter. It's in the motion of the knife. And it varies for what you cut, and how you are cutting. The guy in the vid has it down pat. It's a subtle combination of downward pressure, from the tip back, while pulling the knife through. It's kinda like a clutch in a manual transmission. There's a sweet spot.

And then dicing onions is completely different, like the difference between the clutch in a race car, or a diesel truck. And so on and so forth.


But back to knives....my work horse is a cheap Chicago cutlery chef knife. It was cheap, and easy to sharpen.


The downside to harder alloys, is they are far harder to sharpen. Some are also more brittle, prone chipping. Like those VG-10 steal knives. Get them too sharp, the edge is too thin...an amature will end up warping it on the board, and then chipping it while sharpening.

Want a sharp knife? Just buy a stainless steel chef knife, a honing rod, and a good wet stone.
Click to expand...

Calphalon is VG1. But I don't know all models of Calphalon. VG 10 is a bit brittle, but I've had no problem with chipping. But I stay from using my knives like cleavers. My knives go to the sharpener every couple years.
 
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