Man of Honour
Missus won't let me leave it on the magnet wall rack as it is 'too menacing'.
Don't forget to give it a good sharpen when your daughter's boyfriend comes over for the first time...
Missus won't let me leave it on the magnet wall rack as it is 'too menacing'.
Define good chef's knife. A supermarket 20cm chefs knife can be quite adequate and look presentable and will perform well if regularly sharpened. A catering supplier will provide a very nicely balanced and quite ugly chefs knife for a very lean sum. But if you want a pretty blade with a nice name sky's the limit.
Personally my preferred knife is a supermarket brand 20cm knife the weight and feel of it is good it looks presentable and I keep it sharp. Cost less than £30 but brings no bragging rights.
Agree to a point, I will always keep my ~£15 Victorinox 16cm kitchen knife at hand when preparing any meal as it's so practical, sharp and a bit more robust than my more expensive knives.
Haven't got a picture but got a Wüsthof Classic 23cm chef's knife for Christmas and I'm SO pleased with it. Very comfortable to use, practical thin blade and outstanding build quality - unlike my pro Sabatier set which couldn't be used for precision work and also hasn't stood the test of time very well.
Birthday coming up so have a Wüsthof CLASSIC 16cm kitchen knife and just trying to decide on a couple of good pairing knives in the same set.
Thought you guys might appreciate this short documentary on Chinese knife skills. Quite interesting to see how the knifes are made and how they are utilized when cooking. Enjoy.
http://www.youtube.com/watch?v=sijUq_Gxyu4
Shaz]sigh[;25699653 said:What size do people recommend for a Chef's knife? I was thinking somewhere between 24-25cm - is there any reason to go smaller?
Ok, having some good knife skills myself, the ones demonstrated in that video are pretty insane. I have been using Vicnox knives for 20 years in my trade (butchery and Fishmongering) and have developed a damn good set of skills. Over the years I have had requests for slicing beef or pork into VERY thin slices for customers and have done so with great results but I can see how it would be easier using one of those chef ones.
In that video I saw a chef cutting a fish fillet into a chrysanthemum/hedgehog/squirrel type design and deep fried. I have actually done that for a customer at work. Maybe she saw that video or found a recipe for it.