Igrig
Quote: Krosh
He ordered to choose any other as a replacement !!!
May I have a suggestion or advice? Buy a Chinese steel knife X50CrMoV15For example, Rondell "Falkata" (800 rubles), and to it a sharpener Fiskars or exactly the same from Ikea (Aspect 300 rubles, it is much cheaper) and you will be happy. The knife is very sharp, after this sharpener it keeps sharpening reliably for 10-15 days, the main thing is you YOURSELF without help "Persons of the opposite sex" can hit the sharpener 5-7 times with a knife for 5-7 seconds and use it for a long time!
One caveat, I am writing about the chef knife 20 cm, and then suddenly you do not like this. And, by the way, do not buy the Rondel Langsax series in any case, it is impossible to sharpen!
There are other Brands made of this steel - watch out!
Bijou
Quote: Igrig
And, by the way, do not buy the Rondel Langsax series in any case, it is impossible to sharpen!
And blunt?
Igrig
Quote: Bijou
And blunt?
By the way, it's also impossible. Because the knife is already dull initially!
Bijou

Well, wow .. But in the pictures it looks good ...
Igrig
Quote: Bijou
Well, wow .. But in the pictures it looks good ...
Langsax is "the son of difficult mistakes" ...
knob
Many thanks to Larisa for her advice on Victorinox knives. So far, I have bought myself only two knives - one small with a serrated sharpening and a fifteen-centimeter kitchen knife. Now this pleasure is not cheap, so it took a long time to collect my thoughts and money. And as soon as the knife passed the test, I decided that I would still buy myself a couple of knives to the next. holiday. And suddenly today an SMS came that they give me a 12% discount on the trail. purchase. Most likely I won't wait for March 8th. I'll buy a bread knife now. And my hands are grabbing and my eyes are envious
Now a question. Isn't it harmful to hang these knives on a magnetic bar? And how obligatory is it to buy a musat or a sharpener from the same company?
dopleta
I am very glad, knob ! They have been hanging on a magnet for many years, and nothing is done with them. And I advise you to take advantage of the discount and buy, otherwise they will definitely not get cheaper. Bread - a must! This is generally the best and of all bread in general, and of all quizzes. Take your time to buy a sharpener, my knives did not require sharpening for years. Although someone, it seems, Caviar, apparently got forgeries - they became blunt very quickly ... I happened to stumble upon another new unopened unopened one in my husband's stash. Not otherwise, I cooked it on NG. And how long did he have to reconcile which knife I don't have yet ?!
knob
Larissa! Thank you so much for the advice. I also think that the discount should not be missed. Moreover, our currency creeps up every day.
And the husband is great! Competently approached the choice of a gift.
dopleta
Quote: dopleta
someone, it seems, Ikra, got, apparently, forgeries - very quickly became blunt
By the way, about fakes. I will share a methodology on how to check if we got a fake. Here is a photo of a barcode on a "freshly bought" knife:
Kitchen knives, meat hatchets

Even if you do not take into account that the first number 76 belongs to Switzerland, you can verify the authenticity in another way. To do this, we first add up all the even numbers without taking into account the last one, and multiply the resulting amount by 3.27x3 = 81. Add up the odd numbers, also without taking into account the last four, we get 15. Add up the results: 81 + 15 = 96. And subtract the last digit of the result from 10: 10-6 = 4. If the result coincides with the last digit of the barcode, or the check number, then you are holding the original, not a fake. So you can believe the truth of any product.
Bijou
Uh .. What prevents "sellers" from ordering other printing, completely redoing the data from the original?
dopleta
You see, barcodes are primarily needed by the sellers themselves, they are necessary for accounting in commodity science, since they contain all the information they need about the product: country codes, manufacturer's codes and product code. And we already have the right to choose - to buy or not to buy this product.
Kara
I don’t know which Victorinox knives I got, real or fake, but I love them and only use them. The myth that they do not need to be sharpened is, unfortunately, just a myth for me. For I sharpen all of them regularly with a special sharpener Victorinox in the form of a pen. But they are blunt, it seems to me, less than any other knives, and sharpening takes a minimum of time and effort. The only exception is a bread knife, it has never been sharpened (and how to sharpen it?)
Bijou
dopleta, well, sorry, there "sellers" in quotes stood.)) Of course, we are talking about those who fake this very slap. Why should they tell the whole world that this is a fake? After all, their goal is to pass off a fake as an original, isn't it? It is logical to assume that not a single number should differ.
dopleta
Oh, that's what you mean. Well, then this is a fraud and a lawsuit. They are very risky, so they don't. That is why, usually in fakes, they try to make a mistake in one letter of the name of a well-known brand, but they always indicate the truth in the barcode.
Bijou
Wononokak ... Didn't think about it. It didn’t even occur to me that it’s not as dangerous to pass a fake as the original, as to pass off a fake barcode as a real one. ((
shade
Peace be with you bakers!

When I was shuttling, at my will they sculpted anything, even a label and a barcode of the planet Mars
dopleta
Quote: shade
When I shuttle
And this is understandable, for the individual seller this information does not matter. And in commodity science, in the relationship between the manufacturer and the trade organization, this is a key point, the barcode has a lot of functions that are absolutely useless for the "shuttle".
Kira_Sun
Quote: knop
Many thanks to Larisa for her advice on Victorinox knives. So far, I have bought myself only two knives - one small with a serrated sharpening and a fifteen-centimeter kitchen knife.
Please tell me from which site did you buy Victorinox knives? and then I got into the Internet, and there are at least 3 offices. site I don't want to buy a fake
lega
Quote: Kara
The myth that they do not need to be sharpened is, unfortunately, just a myth for me.
I absolutely agree, for me this is also a myth, although mine is definitely not a fake. And for me, Fiskars knives are now no worse than Victorinox, only it is easier and cheaper to buy them from us. Previously, I just changed them after three years, but with the purchase of a Victorinoksovskaya sharpener now I don’t even know grief - I spent a couple of times - and they cut the paper!
dopleta
My Fiskars appeared much earlier than the Victorinoxes, moreover, they were bought in Sweden, but I would not put them in comparison with the Victorinox, I have to sharpen them quite often.
lega
Quote: dopleta
My Fiskars appeared much earlier than Victorinoxes,
On the contrary, the Victorinoxes were the first to appear, they were bought in Germany, I don't remember exactly what year, but more than 20 years ago. For a long time stupid, I use only a bread knife and a waste fork from that set. Lorik, maybe it's all about the term of use? My Fiskars are much younger and while I'm happy with them, I'm not going to write off. The last Fiskars are about 6 years old and, if it were not for the sharpener from Victorinox, they would also have been in the trash heap, but the sharpener helps out well.

Zena
lega, show me what kind of sharpener you are using .. looked now on the internet there are many options ..
lega
Zena, I use this one. Knife Sharpener Victorinox (7.8715

Kitchen knives, meat hatchets

I have not tried to sharpen serrated knives like that, but simple ones are wonderful.

Kitchen knives, meat hatchets

Crochet
Quote: Kira_Sun
from which site did you buy Victorinox knives?

I join the question ...

The store in which I ordered my Victorinoxes, alas, ordered to live a long time ...
Crochet
Friends, please share, what kind of knife / hatchet do you use to prepare "minced meat"?

My eaters are very fond of cutlets made from minced meat, but for me, finely chopping / chopping a kilogram of meat with an ordinary knife is just horror, horror ...

Surely there is something more convenient than a regular knife ...
dopleta
Kroshik, even the largest grinder grill will not work?
Crochet
Larochka, fit-fit, yet how fit !!!

But this is only in my opinion ...

But eaters say it's not right ...

Is my largest grate just not the largest?

But I don’t have everything bigger ...
dopleta
Now I am too lazy to chop even on Sudjuk.
Crochet
LarochkaWhen you have a free minute, could you measure the diameter of the holes in your large grid?

My can really isn't that big ...
Bridge
Inna, but just a cut will not work? A in what do you chop a kilogram of meat?
Crochet
Quote: Bridge
but just a cut will not work?

Natochka, I don't have it ...

What does the chop you mean look like?

Can I have a picture?

Quote: Bridge
in what

On the kitchen board ...
dopleta
Quote: Krosh
could you measure the diameter of the holes in your large grate?
Kroshik, you are always welcome - as much as 8 mm:
Kitchen knives, meat hatchets


Added Monday 16 Jan 2017 08:42 AM

Quote: Krosh
You can picture
Kitchen knives, meat hatchets
But, in my opinion, chopped meat is not very good. Even in a suitable wooden bowl.
Crochet
Quote: dopleta
as much as 8 mm

In my 7, I intended ...

Thank you very much, dear friend !!!

Quote: dopleta
chopped meat - not very

Never tried ...

I can't even imagine if it's convenient or not ...
Bridge
Yes, I was talking about such a cut myself, then I exclusively use a meat grinder. I dream about giymyakesh solely for the sake of show-off😇
Bijou
There are two santoku in the house, a normal one from Tramontina and a penny old-old one from Magnet. I chop them in two hands, I don't like it from a meat grinder or a combine either, a different taste and structure of the products.
I need to buy a hatchet on occasion, but while Tramontinovsky was caught at every step and was worth a penny, I never bothered to, and now it's a pity for money, it still seems that he doesn't cost so much. So I don’t know if it’s more convenient to chop with a hatchet than just a heavy knife.
Scarecrow
And I'm a Samura lover. I always go all cut, although I constantly dealt with sharp knives. The husband doesn't like a blunt instrument. But I often cut with these))). The slightest unsuccessful movement is ready))). I scare my mom with screams all the time: be careful !! If I cut with my habit of sharp knives, then after her Neanderthal ones, she will just saw off her legs and arms))).
Kira_Sun
Quote: Scarecrow
I'm a Samura lover
What series do you have? I have one of the hara-kiri, but the handle is not very comfortable for me - it is too thin for my hand. I'm looking at bamboo
Crochet
Quote: Bijou
I chop them in two hands

!!!

It's scary to imagine what my kitchen will turn into if I start chopping meat in two hands !!!

Quote: Scarecrow
And I'm a Samura lover.

I also love and have enjoyed using Samura for many years, one not so long ago loved to death ...

By the way, you need to look at Samura's meat hatchets, like they had ...
Bijou
Quote: Krosh
It's scary to imagine what my kitchen will turn into if I start chopping meat in two hands !!!
About the same as in one hand. Only twice as fast.
julia_bb
I finally bought a Victorinox bread knife, next to Teskomovsky in the photo. Sharper cuts and fewer crumbs
Kitchen knives, meat hatchets
Bijou
julia_bb, oh, the sun, and take a picture of them from above, so that the thickness of the butt is visible, eh? I know the magic word - please!
You can add some more popular ones to the pile, some kind of boss or at least Tramontina, if there is one.

I hate thick knives. I bought bread from Teskoma from a photograph. Well, I liked the design very much. And this is not a knife, but some kind of cleaver.
julia_bb
Bijou, Len, I'll come home to take a picture, ok?
There is only a nouname knife for bread in the country, with a wooden handle. No more there. Victorinox seemed to me thinner than Teskoma, the latter will now go to the dacha)
Bijou
julia_bb,
No, I didn’t mean the seryitors. Just knives.

I want to show my favorite knife. Those who will be able to see him.

Kitchen knives, meat hatchets
Twig
Bijou, Lena, you show some kind of skate. I didn't understand at all, shoeta
Bijou
Twig, there are two standard knives (universal from Tramontina, I think). And between them in the center is an old Soviet made of carbon steel.
dopleta
That's not a bad guy. I made a photo for you - a comparison of Viktorinox with Samura, but for some reason I can't transfer it to a computer, a glitch of some kind.
It works! Samura below:
Kitchen knives, meat hatchets
Scarecrow
Quote: Kira_Sun

What series do you have? I have one of the hara-kiri, but the handle is not very comfortable for me - it is too thin for my hand. I'm looking at bamboo

I have both hara-kiri and bamboo. The handle of the bamboo series is more ergonomic, but still not large. I don't care about that at all, to be honest.
julia_bb
Here are my breads on top, Tescoma (top / right) is the same thickness as Victorinox
Kitchen knives, meat hatchets

Kitchen knives, meat hatchets


Bijou
dopletaoh thanks buddy!
So the Samura is thicker, right?
Quote: julia_bb
Teskoma (top / right) is the same thickness as Victorinox
No, don't tell me .. Still Teskoma is a little thicker. Thank you very much.

It seems that a miracle did not happen. ((I was so hoping that the Victorinoxes would be thin.

Here's another shot. At the bottom of the picture, the camera took a little from the side, because the knife seems thicker. But in fact, it is all the same as at the tip.

Kitchen knives, meat hatchets

Here he cuts any bread at all without a single crumb.
Scarecrow
dopleta,

Samura of what series in the photo?

In general, Samura is very thin knives. I don't like thick knives. For me, this is almost the main factor. Thick ones have the property of a wedge - they wedge the product and the cut off slice. I don't like it at all. As well as I do not really like Damascus steel for the complexity of care in the kitchen. Now I have 2 series of Samura in use: bamboo and hara-kiri. They are thin. I even took out a specially cleaned WMF professional series knife - Samura is thinner.

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