I've got a Zwilling, it's a beast, but edge doesn't hold too well.
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Random food thoughts - Street edition - Page 47post #692 of 7832/11/16 at 9:27ampost #693 of 7832/11/16 at 10:25amQuoting myself from another thread:
I'm definitely not using Japanese knives (usually don't like the shape, weight etc., doesn't feel right for western food, didn't grow up with them and blades are a bitch to maintain) as beautiful and cool as they may be. Paring is somewhat irrelevant I guess so I just bought a Wüsthof classic chef and paring and will complement with another chef knife (old Sabatier Carbon in new condition) for when I want a nicer shape (German is fine but French is best). I'm also looking at this http://www.evercut.fr/fr/produits/origine/, used by a good friend who knows what he is doing, just need to go to Le Bon Marché and check if I like the shape, handle and weight.
So to recap:
1) My Zwilling Henckels chef's knife is dead so I am replacing it with two diff ones: A Wüstoff classic as it is easy to use, maintain and has the classic German shape that works well and an old Sabatier carbon that has the perfect french shape and will be used more sparingly, usually for meat. The later is a bitch to maintain but easy to hone etc. and I am used to them so they're good for me.
2) Paring knife disappeared (wtf?) so I got a Wüstof classic.
3) Still have a breadd knife (hate squished bread) and an all-purpose blade that is quite old (wooden handle, can't see the maker's mark anymore etc.)
4) Don't need more knives although filletting a fish is more of a bitch with what I have I don't do it that often.
Edited by Fuuma - 2/11/16 at 10:44ampost #694 of 7832/11/16 at 10:49ampost #695 of 7832/11/16 at 11:01amQuote:
If you want to collect knives or are a pro chef, maybe but in reality you basically need two knives (chef+paring). Allows two people to work on diff things too so perfect.post #696 of 7832/11/16 at 11:45ampost #697 of 7832/11/16 at 11:58amQuote:
Yes they're the two I use 95% of the time. I do find a bread knife handy, and like a cleaver for some things, but probably 85% of the time I just use the chef's knife.Quote:
I don't cook meat, but I can see the appeal of a softer blade if you do.post #698 of 7832/11/16 at 12:57pmpost #699 of 7832/11/16 at 1:15pmpost #700 of 7832/11/16 at 1:25pmQuote:
Actually he is … that's the point.Quote:Originally Posted by t3hg0suazn
This is already far derailed, but as much as I like small batch production, knife making is serious business. Do you really think someone doing this in their spare time with no prior history or experience will produce something comparable to the well-established brands, which have more resources and years of experience? If you needed a samurai sword to defend your life with, who would you choose?
Clearly he's not making me a sword to defend my life. But the guy has been studying sword-making for years, is half-Japanese, is a PhD research surgeon and one of the world's foremost experts in his field at UCLA Medical so I think he's at least got the wherewithal to know what he's doing making some basic knives.
And yes he is forging the metal in a furnace in the studio he built trying to get the hamon (wave pattern) similar to that found on a real sword. Thus I digress.
I have a few Zwilling/Henckels knives and have always found them serviceable.Quote:
I inherited mine from my grandmother. It's made in Hong Kong, has a wooden handle and is practically ancient. God knows how old it is…. my mother remembers it as child, but it still cuts like a mofo and when freshly sharpened it's pretty wicked.
I began learning how to cook with her as a kid so it's kinda cool to have since she's not around anymore.
Edited by Kid Nickels - 2/11/16 at 1:42pmpost #701 of 7832/11/16 at 1:58pmpost #702 of 7832/11/16 at 2:07pmpost #703 of 7832/11/16 at 2:12pmQuote:
Yeah that.s true, my father has one of those really old (19th or early 20th) cleavers and he uses it a lot if he cooks asian food. I just like it to chop some herbs.post #704 of 7832/11/16 at 2:24pmQuote:
The cleaver is really the one knife. You look at many a Chinese chef's station, and they will use the cleaver for pretty much everything. Maybe not those delicate vegetable flower things they do for banquets, put pretty much for everything else, from meat to vegetables to fish.post #705 of 7832/11/16 at 3:51pmQuote:
It is pretty awesome … and versatile. When I used to live in Taipei, sometimes I would go down to one of my fave local places and just watch the guy cook. I'd have a beer and some snacks and just sit there and watch that dude… chopping, dicing, slicing, frying, basting, mixing, tossing anything and everything. So fast and nimble. At least in my neighborhood (and this seems interesting) the 2nd most used tool/utensil after the cleaver??? A ladle. Go figure.
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