/ck/ - Food & Cooking

>>11785802
Can't imagine that cowry is easy to work with.

>>11786806
I don't think that these mass produced german blades are bad. I just dont think a wushof classic chef knife is worth $150USD. It's like buying SHUN... totally ok knife if it wasn't so expensive.

I would be interested to see how a victorionox holds up against zwilling, wusthof.

>>11786888

Sabatier carbons look really nice. If I was going to get another knife (that I dont need) I would be looking at getting some good 3rd Reich pure aryan steel kinda stuff

Robert herder and Windmuehle knives still seem to do artisan-hand made stuff. I really like the look of this K series that they make. But I need to read more about it before I'd consider buying. I hear the 1922 series is carbon steel but I can't find any online.

>>11789336
Sounds like its not unreasonably chippy. I dont have to chop or slice fast and I don't deal with anything harder than carrots. That said, I reserve my ginga for boneless meats, garlic, onions etc. Im using a cheap bamboo board.

>>11788609
>>11789526

Mac's have those grooves for food release. The knives are well thought of but not particularly great value.

Check this thread. https://www.kitchenknifeforums.com/threads/gyuto-with-least-stiction-best-food-release.17845/