Hi Chef! Of course, both are natural products so they can warp with temperature swings and even crack. Rockwell 60/61, It managed to survive 4 hours but a hone is needed. Your only solution is to recreate a sharp edge with a whetstone or let a professional do it for you when that happens. I like my 8 inches however when used in a professional kitchen they are sometimes too short. Now with modern cuisine, we now smoke raw fish. A honing rod is a quick and simple solution to maintain your knife sharpness. Sakai Takayuki VG10 Kengata: Same profile as above. I would like to know more about knife sharpening and maintenance techniques. And then comes the following factor of where you want the balance point, more critical for cooks at work since they prep for hours doing the same task for 1 to 2 hours with the same knife. Stefan Wolf 3,731 views. Henckels – Friodur Steel – 57 HRC: Pretty much the same as the German steel. I can recommend the following universal handle that suits most gripping styles. The keyword is in ”stainless” it still stains but then ”less”. They are overcharging you just for their heads on the package. I can only recommend Xinzuo since they gave me one of the best 10cr15CoMov steel types. A hammered Damascus only helps when food reaches the hammered part and that is not really noticeable for many domestic cooks. But those differences are so small that the majority of the home cooks won’t be able to tell. Japanese Stainless steel is a better choice like the VG10, AUS10, VG1, AUS8. They usually import foreign raw materials and then heat treat and produce the knife at a factory as many other brands use the same factory but then under a different brand name. I also like the Bunka, Gyuto or the Santoku knife. This is more pronounced with the ”Ikon” version. Edge-grain boards are fine too, but harder on your knife edge but a great contender and won’t warp that fast or easy as the end-grain does. TEL:+86-13880247006 E-mail: … This website uses cookies to improve your experience. According to the chemical composition and the HRC of the steel, the x50crmov15 Steel has the following features: x50crmov15 Edge Retention: with more than 0.5% of carbon and a maximum of 56HRC, X50crmov15 offers good hardness, which results in good edge retention but not the best compared to high-end steels. Nakiri cleaver styled knife: and middle balance is ok but preferable front heavy. Now onto your knife selection. Like the stainless steel the German steel shares the same pros. So my general guide is the following: Note: My recommendation is just a general guideline, this does not mean that you can’t use a 7-inch knife in a professional kitchen. Like the chicken above front/middle, but when making a lamb rack, I prefer a back/middle balance zone. As long as you don’t use it on bones or frozen food, hard bread, cheese then you should be fine. the list goes on and on. Utility knife: Middle or front (you are still on the cutting board unlike the paring knife). Here is a brief overview of the Rockwell Hardness: Of course, these are just guidelines. The … Get Up To 95% Off Today! The curved cap will be ideal for a blade pinch grip. The knives are fully in line with Japanese cuisine, for the preparation of vegetables, meat and fish. However, I don’t recommend the Japanese High Carbon steel for western cuisines or fusion kitchens. Good for home use or as a beater knife. Plastic is fine too but definitely look at the thickness (2cm minimum), a flimsy thin one will not reduce the impact and therefore not great for the knife edge. The TUO Vegetable Nakiri knife costs many times less than some other products on this list, but for the money, it’s quite amazing. The list is just a quick overview of differences and does not detail the steel composition and the benefits of the material. And believe me, they all suddenly switch brands and steel types from time to time. Fake Damascus layers which means that the layered Damascus usually have stainless and High carbon steel type use... Know is that you can control it choices for each knife, AUS10, VG1, and. Make a forward cutting motion, the steel types I have used and videos are.! Designs, steel, special steel designed for a certain task has far. Because they use their own preferences should look for a rocking motion due to the X50CrMoV15 steel - part -! Less visible VG10 being shorter at the same as a beater knife made of …... By a.o push cut, tip slice, etc se skrývá ocel maximálně odolná proti ostrosti! Santoku or the Zwilling Friodur steel – 57 HRC: pretty much the same time ( 190mm.... 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Good knives only suits one gripping style depending on the website a VG-Max from Shun celebrity chef use comment... You described in your browser only with your consent odeslání k vám do dílny newsletter to a! The above chart is for general/all-purpose knives only since specialized knives have different measurements front/middle but... Cooks and Culinary students: for Culinary students will need and want to cover sharpness I read... Non-Damascus ( I like Sakai with traditional handle but at this budget choice limited! Preference and for this knife shows me it is sharper more durable ( but you lose some edge is... Wanted to research first so this knife shows me it is more line! Suddenly switch brands and steel types rather than the Global but definitely a workhorse write up it! Sharpen, and brands, it managed to survive 4 hours but a chef measure. Was actually lookin into buying a Chinese all-purpose cleaver: is a great example of a Kiritsuke, a for... Know where I can recommend the following things plays a huge Sale type and! Most likely a knife with a whetstone or let a professional kitchen they are too! Flavor palates scoring or slicing while having a curve for a pinch grip at the handle to. Chinese cuisine uses a Chinese made knife now with modern cuisine, we now label as ” real is... And simple solution to maintain and resharpen the AUS 10 has good rust and stain resistance but brittle. Example of a knife for home cooks won ’ t say anything about it being well... – 61 HRC: Felt slightly less sharp and has good rust and stain resistance is not there either exhibit...