why not put it in the dishwasher? just space things out so the blade doesn't bonk things. They cost about 15USD on restaurantsupply's website for an all metal one.
The ones on aliexpress used to be realllllly inexpensive like 20-25 bucks but some of that dried up. You can definitely get a good one for 50-100 still.
You mention crushing garlic but have you seen this amazing technique for then mincing it with the flat side? https://youtube.com/shorts/p5hXeFlpKkc?feature=shared I’ve been trying to replicate with a regular chefs knife but I imagine the breadth/flatness of then blade plays a part. The speed is just incredible
that grammar on my part was incredible... rofl and yeah it's still pretty much perfect, rarely has to be sharpened, you should de bur pretty often though.
Chinese chef’s knives are my ideal tool because they’re inexpensive, last you forever, are useful for basically everything, and include a special interest mini game (sharpening).
Do you have any experience with Japanese Santoku? I’ve used a 7 in MAC santoku as my workhorse knife for 5+ years, and I’m curious what the key differences would be.
they're great, but I am still reeling from the one time an ex-colleague suggested I was a 'knife guy' for owning one. It's important to consider such side effects
Do you have any thoughts about this one versus a nakiri? This one is maybe a bit less delicate, and the Japanese knives aren't always the best deal. But yeah
The Shi Ba Zhi Zuo 208-2 in the post is well liked, very curious about the Hezhen YM3L Cai Dao that Chef Panko recently reviewed though! I think both are like 50-55 bucks. https://www.youtube.com/watch?v=dGL3uzBljs4
My understanding is SBZ has some really solid consistency because they make like so many knives, but it's a very good one. I am not sure how the nonstick strip on it works though. The Henzen relatively new but seems like a solid competitor in that bracket.
"Non-stick coating" makes the SBZ a tough sell in what would otherwise be an obvious buy. The one in the YouTube video doesn't mention anything like that. I'll email the manufacturer but I think I'm gonna go with it. Thanks!
Fuck man. I read one skeet and 2 hours later I have ordered a CCK 1303, a bunch of wok supplies, and a propane torch to properly heat the wok on my induction cooktop. Thanks, I guess.
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Should I still get a Chinese chef’s knife?
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