supersayan3
Senior Member
- Joined
- Oct 17, 2014
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Lets face it gentlemen!
We men, are also forever boys or forever teenagers.
That means that we like toys and gadgets.
All men get fancy with something, a car, a bike, a sound system, a cell phone, a super wood and the tools that they can make a table in their free time, a knife...
A knife, if you are a pro, is a usefull tool. Not more useful than a thermomix, which is a well accomplished chef on its own, but a useful tool.
Appart from a useful tool, that helps you finish quicker and make your life easier, is also a pleasant toy and companion, in the stressful and 'industrial' kitchen environment. A look at it, a touch of it, creates pleasant emotion in you.
As to how good a knife, that is defined by three basic things:
1. What is your philosophy about life, consuming society, and what is important and of true meaning.
But if you have 10 medium price range knives(all the same style, exp.gyutos), I consider it more wise to have 3 expensive
Still an $85 knife(for example Masahiro Virgin Carbon) till $150 price range knife(exp.Pyusen Tsuchime) can cover you for the rest of your career.
(examples based on what I own and find satisfactory)
2. The type of kitchen you work in.
Is it an open kitchen, that everybody has his space and things are always in order and under control,
Is it a Gourmet kitchen, that everybody has the space and the station and things are under control
Is it a huge hotel preparation kitchen that things are not under control, but you have your space (there the knife is the number one tool)
or is it a busy busy small place that things are never under control, and the control is that you cover up in the way?(Here you dont bring your Shigefusha, somebody will damage it, and then you will take your Shigefusa, stab him screaming, and you will end up in jail
)
3. What is your taste of knives, and how much gravity you give to the meaning 'kitchen knife'. Or, if you are not that much philosophical person, how much obsessed you are with this thing called 'kitchen knife'
4. Had Sigmund Freud been participating in this thread, he would had said that the 'kitchen knife' is the phallic symbol of the cook.
I find nothing wrong in this, since we are cooks, we are men, and if it happens to be any woman in the kitchen-she has balls in order to be there!
In the current kitchen that I am headchef the last 2+ years, the biggest restaurant of my city, hectic place, we try to do decent to good job, we get good scores, bodies fall. I wouldnt put my most expensive knives there. I save them for later years, when I will return to more gourmet smaller kitchens, or you never know, even for a touristic season at a real grand hotel, to do 8 hours cutting, to recharge my batteries and play with my knives.
In the kitchen that I work now, I use 21cm Masahiro Mv-h(for lemons, limes, tomatoes), 21 cm Masahiro Virgin Carbon metal bolster [Top knife, not better to Hiromoto Aogami, but at the 21 cm version I enjoy it more than the 21cm Blazen9at 24cm I enjoy the Blazen more), this Masahiro knife can keep me covered for the rest of my cooking career, but I want more, to rotate, to play, to enjoy other goo knives as well), A hiromoto AS 20cm(divine!), a Blazen santoku, a Victorinox fibrox 30cm flexible salmon, a Masahiro Virgin Carbon m.b. Sujihiki 30cm, a Victorinox rosewood 19cm fish fillet flexible, and a very cheap Zwilling twin master meat fillet. All pretty cheap knives, with the exception of the Blazen santoku, all deliver perfect. You are there!
Still...there are even sweeter candies out there... it 's up to you and your choices.
I have neve seen a Shigefusa, or a Kato.
I bet they must be 'golden medal' knives.
Maybe sometime in the future, I will get the 'Shigefusa disease'...
You dont need such an expensive knife. Then again it will be a pleasure, if you consider it so.
Working with Masahiro Carbon and Hiromoto AS, doesnt give me any headache in a very busy kitchen. We have towels, I make them dry.
Once ore twice a week, I clean them with metal polish, and they shine. Also rubbing both my Masahiros right side on a 10000 grit stone, they became mirror polished. You have to respect the natural curves though
We men, are also forever boys or forever teenagers.
That means that we like toys and gadgets.
All men get fancy with something, a car, a bike, a sound system, a cell phone, a super wood and the tools that they can make a table in their free time, a knife...
A knife, if you are a pro, is a usefull tool. Not more useful than a thermomix, which is a well accomplished chef on its own, but a useful tool.
Appart from a useful tool, that helps you finish quicker and make your life easier, is also a pleasant toy and companion, in the stressful and 'industrial' kitchen environment. A look at it, a touch of it, creates pleasant emotion in you.
As to how good a knife, that is defined by three basic things:
1. What is your philosophy about life, consuming society, and what is important and of true meaning.
But if you have 10 medium price range knives(all the same style, exp.gyutos), I consider it more wise to have 3 expensive
Still an $85 knife(for example Masahiro Virgin Carbon) till $150 price range knife(exp.Pyusen Tsuchime) can cover you for the rest of your career.
(examples based on what I own and find satisfactory)
2. The type of kitchen you work in.
Is it an open kitchen, that everybody has his space and things are always in order and under control,
Is it a Gourmet kitchen, that everybody has the space and the station and things are under control
Is it a huge hotel preparation kitchen that things are not under control, but you have your space (there the knife is the number one tool)
or is it a busy busy small place that things are never under control, and the control is that you cover up in the way?(Here you dont bring your Shigefusha, somebody will damage it, and then you will take your Shigefusa, stab him screaming, and you will end up in jail
)3. What is your taste of knives, and how much gravity you give to the meaning 'kitchen knife'. Or, if you are not that much philosophical person, how much obsessed you are with this thing called 'kitchen knife'
4. Had Sigmund Freud been participating in this thread, he would had said that the 'kitchen knife' is the phallic symbol of the cook.
I find nothing wrong in this, since we are cooks, we are men, and if it happens to be any woman in the kitchen-she has balls in order to be there!
In the current kitchen that I am headchef the last 2+ years, the biggest restaurant of my city, hectic place, we try to do decent to good job, we get good scores, bodies fall. I wouldnt put my most expensive knives there. I save them for later years, when I will return to more gourmet smaller kitchens, or you never know, even for a touristic season at a real grand hotel, to do 8 hours cutting, to recharge my batteries and play with my knives.
In the kitchen that I work now, I use 21cm Masahiro Mv-h(for lemons, limes, tomatoes), 21 cm Masahiro Virgin Carbon metal bolster [Top knife, not better to Hiromoto Aogami, but at the 21 cm version I enjoy it more than the 21cm Blazen9at 24cm I enjoy the Blazen more), this Masahiro knife can keep me covered for the rest of my cooking career, but I want more, to rotate, to play, to enjoy other goo knives as well), A hiromoto AS 20cm(divine!), a Blazen santoku, a Victorinox fibrox 30cm flexible salmon, a Masahiro Virgin Carbon m.b. Sujihiki 30cm, a Victorinox rosewood 19cm fish fillet flexible, and a very cheap Zwilling twin master meat fillet. All pretty cheap knives, with the exception of the Blazen santoku, all deliver perfect. You are there!
Still...there are even sweeter candies out there... it 's up to you and your choices.
I have neve seen a Shigefusa, or a Kato.
I bet they must be 'golden medal' knives.
Maybe sometime in the future, I will get the 'Shigefusa disease'...
You dont need such an expensive knife. Then again it will be a pleasure, if you consider it so.
Working with Masahiro Carbon and Hiromoto AS, doesnt give me any headache in a very busy kitchen. We have towels, I make them dry.
Once ore twice a week, I clean them with metal polish, and they shine. Also rubbing both my Masahiros right side on a 10000 grit stone, they became mirror polished. You have to respect the natural curves though
