shinyunggyun
Banned
What are your tests to determine how great a gyuto knife really is? Specifically, what proteins or produces tell you how bad, good, or great a knife is when you cut them?
I think this is the best answer, it is hard to determine just by few products, the style of cook and environment also play a big factor.At the risk of being "that guy", I have to dedicate to using it for a couple weeks. In that time, the knife will encounter a variety of ingredients with different requirements.
A knife can scare a giant carrot in two with just a wave over it, but if it's too delicate to hold up to a full meal prep, then that impacts my opinion.
It must cut the finest cigarette paper.
Seriously, a mix of stuff.
'Cellulose' paper is better!"cigarette" paper.
I think this is the best answer, it is hard to determine just by few products, the style of cook and environment also play a big factor.
“That guy” might be right. I look for greatness in what I expect l - I know a chunky gyuto won’t whisper through carrots, but the crazy thin one will chip up going through a case of pineapple. It’s what meets my expectations for specific applications.At the risk of being "that guy", I have to dedicate to using it for a couple weeks. In that time, the knife will encounter a variety of ingredients with different requirements.
A knife can scare a giant carrot in two with just a wave over it, but if it's too delicate to hold up to a full meal prep, then that impacts my opinion.
It is all personal and depends on what you cut and how you cut. Cut the stuff you usually cut and see if the knife works for you. If you don't eat potatoes you won't care how well a knife cuts them.What are your tests to determine how great a gyuto knife really is? Specifically, what proteins or produces tell you how bad, good, or great a knife is when you cut them?
But it is useless if it can't shave.It must cut the finest cigarette paper.
Seriously, a mix of stuff.
It makes you wonder why people feel the need to go as far as spending over 1k for a Kato workhorse. For what?If the knife goes through a whole round of prep for the restaurant, then the knife is good for me. That includes: onions, raw and very lean beef meat, lime wedges, cilantro and iceberg lettuce chiffonade, tortilla chips, ripe tomatoes, nopales, pork belly and shoulder... If the knife goes through all of that while feeling comfortable, fast and effective while holding the edge, then it is a good gyuto for me.
Funny... My two knives that go through all of that and are still ready for more are my Makoto Kurasaki Ryusei and my super duper old Shun Premier.
Or 25k on a knife with prancing horses?It makes you wonder why people feel the need to go as far as spending over 1k for a Kato workhorse. For what?
It makes you wonder why people feel the need to go as far as spending over 1k for a Kato workhorse. For what?
What are your tests to determine how great a gyuto knife really is? Specifically, what proteins or produces tell you how bad, good, or great a knife is when you cut them?
compare against a wat pro 180
see how short it comes up
haha
And soda cans.Rope
Thiscompare against a wat pro 180
see how short it comes up
haha
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