We got an Anova thread, an Instant Pot thread - but what about the tools you use everytime you cook, not just a device you use sometimes. Obviously can't share recipes and food porn pics when you are talking about knives - but there are a lot of cooks here. What you choppin' with?
I thought I discovered the holy grail when finally stumbling upon Wusthof and Messermeister. Until I heard of Japanese steel. Generally it's a harder steel so maintains an edge longer and is sharpened sharper. It is more brittle but if you aren't hacking through bones, you'll be fine.
Also most Japanese knives are for right handers vs left handers. Special orders will have them adjust the sharpening ratio to work for a left hander. It's not an even beveled double edged blade like the Germans make.
Generally knife block sets are a waste of time, you are paying for knives you'll never use. You'll generally use an 8" Chef's Knife and then a smaller 6" petty or utility knife for the vast majority of cooking. Maybe throw in a Santoku in there if you like the style. And if you are chopping through lots of meat bones a cleaver or a Yo Deba will set you straight. That's it: 2-4 knives total should set you straight for life.
But anyway - Japanese steel is the best. While working as a food truck co-owner we used a Glestein Gyotou and a Suisin Yo Deba and a Togiharu Inox Santoku plus a 10" Togiharu Gyotou. Now in private life I pretty much stick to a Togiharu Santoku and a petty knife. The 10" Gyotou sits idle, that thing was good for breaking down very large quantities of meat and veggies while working - not so much when cooking for 1-4 people.
What are you slicing and dicing with?
www.korin.com is the place to go for Japanese knives. Based out of NYC. They are my go to recommendation for Japanese Cutlery.
Knife Porn:
Chop and go!
I thought I discovered the holy grail when finally stumbling upon Wusthof and Messermeister. Until I heard of Japanese steel. Generally it's a harder steel so maintains an edge longer and is sharpened sharper. It is more brittle but if you aren't hacking through bones, you'll be fine.
Also most Japanese knives are for right handers vs left handers. Special orders will have them adjust the sharpening ratio to work for a left hander. It's not an even beveled double edged blade like the Germans make.
Generally knife block sets are a waste of time, you are paying for knives you'll never use. You'll generally use an 8" Chef's Knife and then a smaller 6" petty or utility knife for the vast majority of cooking. Maybe throw in a Santoku in there if you like the style. And if you are chopping through lots of meat bones a cleaver or a Yo Deba will set you straight. That's it: 2-4 knives total should set you straight for life.
But anyway - Japanese steel is the best. While working as a food truck co-owner we used a Glestein Gyotou and a Suisin Yo Deba and a Togiharu Inox Santoku plus a 10" Togiharu Gyotou. Now in private life I pretty much stick to a Togiharu Santoku and a petty knife. The 10" Gyotou sits idle, that thing was good for breaking down very large quantities of meat and veggies while working - not so much when cooking for 1-4 people.
What are you slicing and dicing with?
www.korin.com is the place to go for Japanese knives. Based out of NYC. They are my go to recommendation for Japanese Cutlery.
Knife Porn:
Chop and go!
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