The joy of new kitchen knives.
- Thread starter MPH
- Start date
halvor
a most elusive fish
Lovely knives indeed, Matt. Christmas present?
It’s said with reference to kids in the kitchen, that it’s much better with sharper knives, in that the they are much more likely to cut their fingers with less sharp ones. (Presumably as they have to use more force to get through that stubborn piece of carrot, this more likely to slip.) Not sure if this applies to us grown up wannabe chefs, but I’ve certainly done the same with new knives, more often than with old/well known ones.
It’s said with reference to kids in the kitchen, that it’s much better with sharper knives, in that the they are much more likely to cut their fingers with less sharp ones. (Presumably as they have to use more force to get through that stubborn piece of carrot, this more likely to slip.) Not sure if this applies to us grown up wannabe chefs, but I’ve certainly done the same with new knives, more often than with old/well known ones.
missingskin
Forum GOD!
I have knife envy..........
MPH
Forum GOD!
I had some money for Christmas and I've been wanting some new knives for years, so thought.. "what the hell".
I hope to still have my fingers this time next week!
They are SHARP.
Boru62
Shaving Boar
Should we blame?
(A) The Knife
(B) The User
(C) The Beer
(D) All of the above
I have to disagree with you there Halvor, a sharp knife is definitely less risky.
I was cooking at my sister's a while back and I was lucky not to spill any claret.
I posted her a knife sharpener when I got home, she's never looked back.
I think it's easier to cut yourself with a sharp knife but less likely to happen.
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MPH
Forum GOD!
Hectorsgaf
Well used member
Top knives.. Most of mine are these but have Henkels and some top end Japanese too. The key is knowing how to maintain and sharpen properly but that is a whole different world.
Great choice on the knives, Wusthof and any other German steel like Henckels are awesome. They are made of a softer steel than the Japanese carbon steels, but this can be a good thing because the German steel is easier to sharpen and less prone to edges snapping so they don't need to be babied as much as the Japanese blue/white steels.
I've used Wusthofs for years and got them for my parents too... because they can take a beating, they make great gifts for people who can appreciate the quality but at the same time don't want to go overboard with regular sharpening and honing. Even a pull-through sharpener can be enough to maintain Wusthofs.
I've used Wusthofs for years and got them for my parents too... because they can take a beating, they make great gifts for people who can appreciate the quality but at the same time don't want to go overboard with regular sharpening and honing. Even a pull-through sharpener can be enough to maintain Wusthofs.
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