Media YouTube Knuckleheads
- Thread starter Dave Martell
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Oh it's even better than that. On their website the "Kitchin-to" and the smaller "Kitchin-tan" are separate knives from the nakiri. Even though they are all rectangles.
Hahaha oh that's incredible. Our Chef's knives are actually daggers, he learnt that in a musum
Its almost like the entire history of knife making was waiting for Mr. Kimball to design a knife that actually works. What a genius!
Jovidah
I'll make you a sponsor offer you can't refuse...
Wasn't there any editor with more than 2 brain cells who could have pointed out to him the obvious fact that no, it's not a dagger, because daggers tend to almost universally have a symmetrical double edged profile. 
Editors know not to question the genius of Christopher Kimball. Heads have rolled for committing such malfeasance.Wasn't there any editor with more than 2 brain cells who could have pointed out to him the obvious fact that no, it's not a dagger, because daggers tend to almost universally have a symmetrical double edged profile.
Or how maybe you shouldn't boast about your "file finish" that promotes food release when your cut onions are climbing up and falling off the spine.
Not YouTube but instagram keep pushing me this article
https://blog.poachedjobs.com/2019/0...6UV-K4aKwzHboMa1znPg5VwbpZrDpD-B0iELAoDBmCHnM
https://blog.poachedjobs.com/2019/0...6UV-K4aKwzHboMa1znPg5VwbpZrDpD-B0iELAoDBmCHnM
^ Dangerous Google search of the day. ^
Jville
I used to work in a Mexican restaurant
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Yeah he sucks and his knife sucks
The next evolution for CM is grinding an edge on a microplane. Then she can offer fine, medium, and coarse knife graters.
Totally legit chefs' review of a totally legit knife
Oh mään. The mighty green screen chefs are here.
"Everyone deserves to try this creation at least once in their lifetime" haha oh no... Let's get this over with.
Oh and it blends perfectly with nature outdoors - that can never hurt.
"Everyone deserves to try this creation at least once in their lifetime" haha oh no... Let's get this over with.
Oh and it blends perfectly with nature outdoors - that can never hurt.
Jovidah
I'll make you a sponsor offer you can't refuse...
As **** as that thing is.... has anyone ever tried adding something like that to a proper knife to see what it does with the ergonomics?
BillHanna
Gotta get ready for ARM
Or even better, a Serbian cleaver with a finger hole "for better control".
Boom. Million dollar idea. You're welcome, knife world!
You can tell the 2nd one is a chef because of the secret thumb-on-spine grip they only teach in the most exclusive culinary schools.
BillHanna
Gotta get ready for ARM
And the oversized coat and super rolled up cuffs look like a great idea as well.
Hmm... I have a Denka gyuto ordered that should be made around April. I think I'll ask TF to put that hole in it instead of their typical finger notch.
If you think about it, it's just a logical evolution!
That woman's cutting skills are on POINT! I always tuck my fingers in a claw grip. Turns out I should have them pointed straight!
I thought my knives were sharp, but the way she hacked through that meat, man, impressive!
I thought my knives were sharp, but the way she hacked through that meat, man, impressive!
icanhaschzbrgr
ill-Known Member
In fact, just skip that denka and get yourself a proper "aero knife". Nothing can stop the Evolution
I've read the criticism - thumb on spine, over-sized & rolled up jacket, lack of claw, the stabby, hacking action - but aren't we missing one thing? Her jacket is clearly embossed with the word "Chef", so why are we questioning her credentials?
Beware - the "world champion in knife sharpening" is stunning everyone with his mastery in this clip.
It's all in German, but later in the video, he says that he spend 2.5 years in Japan to become a "takeshi, a master sharpener". for knife sharpening and that he is the one who sharpens the scissors for the hairdresser of Japan's emperor. He also claims that due to German regulations, knives that are sold need to be sharpened at a super low angle.
The moderator keeps admiring the brilliant work of "the master", but the comment section is not very generous in their judgement. Admittetly, he achieves perfect push-cutting sharpnes at 5:40, but doesn't mention that this will last for probably 3 seconds on the super-cheap stainless.
He also mentions that knives shouldn't be heated up in sharpening - I'll let the experts decide whether he achieves that. Most commentators don't agree lol. At least he bashes glass and stone cutting boards and recommends a wooden board that receives some care.
Knucklehead or not - I'll let you decide.
It's all in German, but later in the video, he says that he spend 2.5 years in Japan to become a "takeshi, a master sharpener". for knife sharpening and that he is the one who sharpens the scissors for the hairdresser of Japan's emperor. He also claims that due to German regulations, knives that are sold need to be sharpened at a super low angle.
The moderator keeps admiring the brilliant work of "the master", but the comment section is not very generous in their judgement. Admittetly, he achieves perfect push-cutting sharpnes at 5:40, but doesn't mention that this will last for probably 3 seconds on the super-cheap stainless.
He also mentions that knives shouldn't be heated up in sharpening - I'll let the experts decide whether he achieves that. Most commentators don't agree lol. At least he bashes glass and stone cutting boards and recommends a wooden board that receives some care.
Knucklehead or not - I'll let you decide.
OK I got recommended one more video with lessons from the Master. There's some even better info:
- In Asia, 95% of people are left-handed. This fact is virtually unknown. (Entirely unknown, I would add)
- That is why in Asia, almost all bread knives have the grind on the left side. (That's probably true of all 5 bread knives that exist in Asia)
- Heating up the blade when sharpening isn't only acceptable, it is required. The reason is that when the steel gets at 700°C, it can be re-hardened. This is done by submerging the knife in a small water container for a second every now and then while sharpening.
- In Asia, 95% of people are left-handed. This fact is virtually unknown. (Entirely unknown, I would add)
- That is why in Asia, almost all bread knives have the grind on the left side. (That's probably true of all 5 bread knives that exist in Asia)
- Heating up the blade when sharpening isn't only acceptable, it is required. The reason is that when the steel gets at 700°C, it can be re-hardened. This is done by submerging the knife in a small water container for a second every now and then while sharpening.
That's why it is so hard to buy left hand knives, they are all sold out in Asia!
