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Does not even try to take the fat off...
:failpail:
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.
With the spoiler being "how to scoop up steak juice with knives" wow.
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.
Fat is where all the flavor is.
With the spoiler being "how to scoop up steak juice with knives" wow.
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.
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
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.
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
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.
Does not even try to take the fat off...
:failpail:
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.
Cutco.
I don't think so.
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.
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.