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That's what I always say: you hold a kitchen knife like a drumstick. BTW: Before cooking I was a drummer. If anyone wants to listen to it:

To all German-speaking knife enthusiasts out there: Mein Buch wurde in der F.A.Z besprochen. Es ist mir eine Ehre: https://m.faz.net/aktuell/technik-motor/technik/das-buch-kuechenmesser-von-torsten-kluske-schaerft-die-sinne-19391023.html

Yes exactly, and I am proud, because it is number zero 🙂. The other is a thinned out Vic Swiss modern.

@work

I have written a book about kitchen knives. With 40 recipes to learn how to cut properly. Unfortunately only in German at the moment, but maybe I can convince the publisher to publish an English version :-)

Is it completely unproblematic if the soft outer layers force the brittle core into a permanent bend? At least with soft steel, the point at which it permanently bends is a strong load: one side is compressed, the other is pulled apart.

My experience has been different: The Shuns are much thinner directly above the cutting edge than the Miyabis.

The knife is not mine, but the question came up in the German "Messerforum.net". Every now and then I get Kai Shuns for sharpening and thinning and none of them bent so easily or were bent.

https://mega.nz/folder/S5ly2RoT#EFScPGkZdxHpYAZYYWiV7A However, I would not expect the blade to be permanently deformed. Rather, I would expect the blade to spring back to its original position after the load.

A question for the metallurgists: What has gone wrong when a Damascus blade with a core layer of ZDP189 (HRC66) bends relatively easily? That can't be normal, can it? We are talking about a Zwilling MIYABI 5000 MCD 67.

Caramelised ketchup inspired by Modernist Cuisine. Cooked in pressure cooker: 150 g tomato paste 150 ml Coke 5 g baking soda mix and cook at full pressure for 15 minutes. Dissolve 90 g sugar in 50 ml spirit vinegar and stir into the ketchup. Season with salt and garam masala (or curry powder)...

Test-Kitchen: We call them „Zwetschgen Knödel“ (plum dumplings). I made the dough from potatoes, similar to the one for gnocchi. After cooking roll in breadcrumbs with butter and sugar.

in the bellies

Before and after the barbecue course:

„Jnats are like a box of chocolates. You never know what you're gonna get."

Fermentation experiment - Tabasco

Mozzarella in Carrozza Sandwich filled with buffalo mozzarella, breaded and deep-fried.

How a burr develops and how to get rid of it. With English subtitles the content should become reasonably clear (apart from the fact that it is about the „burr“ (german: Grat) and not about „degrees“ (german: Grad) 🙂 Some time ago someone once said to me: why do you always hold the sharpening...

A classic from Austria: Salzburger Nockerln. The three hills (made of egg foam) symbolise three mountains of Salzburg. For 2 persons: 5 egg whites 30 g finest sugar 1 tsp vanilla sugar 3 egg yolks, lightly beaten 20 g flour, sifted 30 g soft butter and 10 g sugar for the baking tin 5 tbsp hot...