/ck/ - Food & Cooking

>>8905693
God tier:
Oaxaca, Puebla, Mexico, DF, Morelos, Guerrero
Top tier:
Chiapas, QRO, Michoacan, Guanajuato, Yucatan, Campeche, Queretaro, Tlaxcala
Low tier: Jalisco
Shit tier: All the states along the US border plus BC Sur, Sinaloa, Durango, Zacatecas, SLP
Who gives a shit tier: Anything I forgot to list because it doesn't matter

Also when will this fad end

>>8880258
There is nothing exaggerated or wrong in that post, also ¿por qué estás tan enojado?

A chef's knife is really limited, in a real pro kitchen they are only used for carving large roasts and stuff like that. The length makes it dangerous in a more general cooking situation, and the extra weight makes them difficult to control. Most housewives just buy them out of peer pressure and then they stop using them. It's a huge waste of money.

Santoku (which is Japanese for "three virtues") are much more versatile and for this reason have taken the cooking world by storm in recent years. They're not only lighter and more maneuverable (somewhat like a traditional samurai sword), but they are also much, MUCH sharper than a chef's knife. Counterintuitively, a sharp knife is safer.

I would deffo get the global or better still, Shun. Keep in mind because it is a special type of blade, you CANNOT sharpen a santoku only hone it. Sharpening should be left to experts because otherwise you will destroy the blade. The great thing about Shun is that you get lifetime sharpening. In between sharpenings you can keep it at tip-top sharpness using a Shun honing steel. A couple of hard whacks on both sides and you're good as new!

The other thing you need is a chopping block. The Asians prefer bamboo for its natural healing properties. I would avoid wood because it absorbs bacteria where it can get trapped and spread disease.

If you have any further questions please do not hesitate to ask!

¿Cuándo terminará esta moda?