Professional Chefs Show Us Their Knives Test Kitchen Talks
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Date: 2019-10-25
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Comments and reviews: 10
FlowerofDissolution
Sorry, but I totally don't think that how handle meets the steel is the main part of the knife - ever. I've owned a number of kitchen knives in my days. Most were thick which got the power, but as soon as I got, as a gift, the Type 302, p 18 Chroma, design by F. A Porsche I was blessed. It's a double blade, Japanese knife that cuts through old onions and tomatoes as if they whey where fresh. I think the blade is soft though, so you have to sharpen it regularly never encountered a kitchen knife that sharp - I seriously think I might cut my finger off one day if not careful, which I never thought before. Most kitchen knives are not THAT sharp that you can't get beyond a singular miss-cutting of a vegetable.
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Sorry, but I totally don't think that how handle meets the steel is the main part of the knife - ever. I've owned a number of kitchen knives in my days. Most were thick which got the power, but as soon as I got, as a gift, the Type 302, p 18 Chroma, design by F. A Porsche I was blessed. It's a double blade, Japanese knife that cuts through old onions and tomatoes as if they whey where fresh. I think the blade is soft though, so you have to sharpen it regularly never encountered a kitchen knife that sharp - I seriously think I might cut my finger off one day if not careful, which I never thought before. Most kitchen knives are not THAT sharp that you can't get beyond a singular miss-cutting of a vegetable.
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Eric Gosh
Molly is an amazing chef and she is holding a cheese knife. Amazing for cutting soft Brie and serving cheddar, it's sometimes marketed as a tomato knife. I've even seen high end knife companies market a wide blade with tines as a tomato knife. However; despite it's marketing, it's mediocre for removing tomato skin and there is absolutely no way those you are using it to remove a stem with those tines. Skinny and large scalloped (a cross between a boning and bread but around 4-7 inches) is what you are looking for in a tomato knife. That said, anything can be a tomato knife if you are brave enough.
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Molly is an amazing chef and she is holding a cheese knife. Amazing for cutting soft Brie and serving cheddar, it's sometimes marketed as a tomato knife. I've even seen high end knife companies market a wide blade with tines as a tomato knife. However; despite it's marketing, it's mediocre for removing tomato skin and there is absolutely no way those you are using it to remove a stem with those tines. Skinny and large scalloped (a cross between a boning and bread but around 4-7 inches) is what you are looking for in a tomato knife. That said, anything can be a tomato knife if you are brave enough.
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Millie
Priya hardly knows how to use the knife tho I feel like it a bit of a cop-out to say I don't have the best knife skills, my culinary skills lie elsewhere. if you're a chef you need to know how to chop. end of story. How do you get to a high standard of cooking (enough to call yourself a chef) without gaining knife skills you naturally pick up the skills with lots of practice. So confusing to me.
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Priya hardly knows how to use the knife tho I feel like it a bit of a cop-out to say I don't have the best knife skills, my culinary skills lie elsewhere. if you're a chef you need to know how to chop. end of story. How do you get to a high standard of cooking (enough to call yourself a chef) without gaining knife skills you naturally pick up the skills with lots of practice. So confusing to me.
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nedderfu
Chef means leader. Chefs run restaurants or kitchens. Are any of these people chefs or just cooks. Also a chef doesn't keep their knife in the original box, that's what knife rolls are for. You can tell that MAC knife is virtually unused, hence why it came out of the box. Who watches these BA videos anyway?
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Chef means leader. Chefs run restaurants or kitchens. Are any of these people chefs or just cooks. Also a chef doesn't keep their knife in the original box, that's what knife rolls are for. You can tell that MAC knife is virtually unused, hence why it came out of the box. Who watches these BA videos anyway?
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Gemmer Snappie
Out of everyone, I am most convinced that Gaby would most easily cut you to the core with that knife, with a smile on her face, if you cross her. She'd probably whisper, gently in your ear sorry, but you deserve it while doing it too. And you'd believe her.
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Out of everyone, I am most convinced that Gaby would most easily cut you to the core with that knife, with a smile on her face, if you cross her. She'd probably whisper, gently in your ear sorry, but you deserve it while doing it too. And you'd believe her.
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vizigr0u
Carbon steel doesn't mean sharper edge, it means better edge retention. Don't get trapped by super sharp knives ads, any 1 knife can be razor sharp. What you're looking for is profile, weight, comfort, and edge retention so that it stays sharp.
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Carbon steel doesn't mean sharper edge, it means better edge retention. Don't get trapped by super sharp knives ads, any 1 knife can be razor sharp. What you're looking for is profile, weight, comfort, and edge retention so that it stays sharp.
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Karly Rivera
Imagine in a couple of years we find out that one of this people is a serial killer and they used to use their favorite knife to murder someone. Suddenly the passion they are taking about knifes is kinda dark. Crazy to think about it.
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Imagine in a couple of years we find out that one of this people is a serial killer and they used to use their favorite knife to murder someone. Suddenly the passion they are taking about knifes is kinda dark. Crazy to think about it.
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John G
Kinda lame if you don't discuss the sharpening angle of the blades. Since I changed my Henckels chef's knife to 12 degrees on both sides I have been much more satisfied with its performance, but that may not be the right angle for everyone.
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Kinda lame if you don't discuss the sharpening angle of the blades. Since I changed my Henckels chef's knife to 12 degrees on both sides I have been much more satisfied with its performance, but that may not be the right angle for everyone.
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Trevor Juve
Was kinda hoping someone would say and my favorite knife is this dollar store butter knife that I thought would be hilarious to sharpen on a 200 whetstone. I never use it, but it's my favorite because it makes me laugh when I see it.
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Was kinda hoping someone would say and my favorite knife is this dollar store butter knife that I thought would be hilarious to sharpen on a 200 whetstone. I never use it, but it's my favorite because it makes me laugh when I see it.
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r f
Brad Kramer: It's wood, it's synthetic wood. Uh, excuse me? So is that plastic wood handle splintering at all? Is that like a good wood for like putting on the handles of other kitchen tools, like zesters or melon ballers or pasta ringers?
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Brad Kramer: It's wood, it's synthetic wood. Uh, excuse me? So is that plastic wood handle splintering at all? Is that like a good wood for like putting on the handles of other kitchen tools, like zesters or melon ballers or pasta ringers?
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