Global 8 inch chef knife. Been using it for the past 13 years. It's probably around 25% smaller now than when it was new due to the wear and tear. I have brand new in the box for future replacement but the old one is still good.
I bought my wife a set of Wusthofs for Christmas. They replace her 15 yo Cutco knives. Anyway, her favorite knife in the set is quickly becoming the santoku. She loves the versatility that it offers when prepping different types of foods.I've had 4 Wusthof Classics for over 15 years: 7" santoku, 6" boning, 3" paring, 10" bread. The santoku gets the most use by far. The boning and paring pretty much get equal use. The bread knife is used the least but my wife likes it and since she rarely cooks it's still basically like new.
I don't know shit about knives but I need new ones. Right now I have some cheap ass knife block that has like 6 different knives but I have really only used like 3 of them. 2 of them are big ones kinda like the ones shown in OP but they are different (not sure what is different about em). Then a bread knife that I don't think I've ever used in 5 years, this little short knife (probably a paring knife) and then one that is probably like 5 or 6 inches long.
Anyways I really only need one to cut veggies and one that is sharp as shit that will cut meat with ease. Then maybe like a cleaver. Can I get something decent from like amazon or something that won't cost me a shitload of money?
NICE knife...I've bought a couple of these sets as gifts:
http://www.chefknivestogo.com/tojiro3pcset.html
Good quality, built to stand up to the abuse new Japanese knife users often subject their cutlery to...without knowing they've done it.
I like a decent bamboo cutting board myself, have always read plastic ones can harbor bacteria easier.
No, it's the bamboo that has the large enough pores for microbes while plastic doesn't. Pro kitchens go with plastic--effective and economical.
No, it's the bamboo that has the large enough pores for microbes while plastic doesn't. Pro kitchens go with plastic--effective and economical.
That's a great set. Chef's, Petty, Paring. That's really all anyone needs unless they open up a bagel store and need to cut bagels. Then get a bread knife.
Wood. My mother uses a glass board, and it pisses me off. I used to sharpen her knives, but no more. She can buy new fuckin' knives if she wants them sharp. She broke the last one, and I thought that was it, but she went and bought a new one after awhile. I'm pretty sure it's cause she's dumb as a brick.So....
Plastic or wood chopping boards? What about glass? :whistle:
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htmNo, it's the bamboo that has the large enough pores for microbes while plastic doesn't. Pro kitchens go with plastic--effective and economical.
Works fine if you've a vat of disinfectant ready for mass use.
I didn't know we were outfitting a pro kitchen here.
Bamboo is naturally a bit non microbial.
Aren't the expectations different for a pro kitchen different from a home kitchen? For instance, they are more focused on costs. And given the risky nature of the restaurant business, knives may not be seen as long term investments, whereas if I buy a knife it may be with the expectation it could last me a lifetime with proper care.
I want to get the Wusthof flexible fish filleting knife but I'd be open to a Japanese style alternative to that (I generally prefer German style chefs knives) but for fine fish work I could go something a bit lighter.
Plastic traps bacteria and allows it to multiply. It doesn't multiply in wood.There are other key factors at play like enviro conducive to microbe survival, and woods keep moist longer.
You can stick a plastic board in a hot dishwasher.Plastic traps bacteria and allows it to multiply. It doesn't multiply in wood.
Plastic traps bacteria and allows it to multiply. It doesn't multiply in wood.
The standard for killing bacteria is boiling for 10 minutes, so to translate that to dish washing, you have to get the board to 212F for at least 10 minutes. Not sure a home dishwasher will do that. No idea what they use in commercial kitchens.You can stick a plastic board in a hot dishwasher.
As long as you let it air woods pretty good at retarding microbial growth. It does hold on to some smells though!Wood keeps wet easier; that's arguable the key to microbe survival.
The standard for killing bacteria is boiling for 10 minutes, so to translate that to dish washing, you have to get the board to 212F for at least 10 minutes. Not sure a home dishwasher will do that. No idea what they use in commercial kitchens.
The standard for killing bacteria is boiling for 10 minutes, so to translate that to dish washing, you have to get the board to 212F for at least 10 minutes. Not sure a home dishwasher will do that. No idea what they use in commercial kitchens.
I doubt that anyone with even moderately good kitchen hygiene has become sick because of a plastic or wooden board.The standard for killing bacteria is boiling for 10 minutes, so to translate that to dish washing, you have to get the board to 212F for at least 10 minutes. Not sure a home dishwasher will do that. No idea what they use in commercial kitchens.