Kitchen knives, meat hatchets

I absolutely do not see a subject for discussion. I have a sharpener, which, among a huge number of others, including professional systems, I like most of all, because in seconds it sharpens knives to a shaving condition, and this sharpening lasts a very long time. I am not a specialist in the intricacies of sharpening, I use excellent knives - Japanese and Swiss, and "in seconds - before the razor" and "for a long time" are the main tools for me.

and this Swede is long enough

Lena, my husband will come home from work, and I will measure - he is always with him.
On the "otzovik" I read an enthusiastic review that the meat grinder knives sharpened perfectly on it. I did not try.

[sharpened]

I am not an expert in the intricacies of sharpening, I use excellent knives - Japanese and Swiss, and "seconds before the razor" and "for a long time" are the main tools for me.

You know, I think the point is that you have all these professional systems.
Which knives were originally exactly sharpened... That is, the leads and the cutting edge itself are formed. And then the little things - you just need to let down. And it turns out that this "sharpener" does it efficiently and quickly. Hard knives dull for a long time, rarely sharpen, and are also difficult to bring. This is exactly what such a solid thing comes in for.

You may well be right.

[Bijou]

Bijou,

I did not really understand about "across", but there is a hard alloy insert - a small bar. The photo shows. The rest of this sharpener is the body for which to hold. So count it up or not.

[Scarecrow]

Scarecrow, and, everything, I understood .. Yes, you can't run into something like a musat, anyway, there will be scratches along the blade. ((

I have a replenishment in the ranks of the Victorinox utility knife and in the Tojiro deba
I also ordered Tojiro from Japan, I hope it will come

[Mist]

Mist, what do you do with the second knife from the left?

[Bijou]

Bijou, this is a boning knife. I use it as directed, it turned out to be very convenient

Boning is when the skin is peeled off while hunting? Or what?

[Bijou]

Bijou, in short:
Boning knives are thin, sharp, flexible knives that are used to remove bones and skin from meat and fish. The special curved blade of the knife allows it to be guided around any joint or bone, separating clean meat, while its flexibility makes it possible to make very thin cuts.

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[Mist]

Mistand is it really flexible? Is this really handy for crawling between bones?

I just have a remotely similar one. Named by the manufacturer "sirloin". Quite plump and never flexible for some reason.



But it is quite convenient to work with large meat, it is very long, more than 20 cm.In one movement, it cuts the neck evenly.))

Named by the manufacturer "sirloin". Quite plump and never flexible for some reason.

An amazing knife: in configuration - boning, in length - fillet. But sirloin is necessarily flexible!

But sirloin is necessarily flexible!

So they say above that the boning flexible! And I have no idea how to pick between bones with a flexible knife - inadvertently it will spring back and cripple.

[Bijou]

Bijou, Lena, well, really flexible, in moderation)
Of me, the knife-lover is still the one here, with the light hand of Larisa, began to join ...
Butchering a rabbit for them, it was convenient for me.
Regarding flexibility, I immediately apologize for the photo, it looks something like this.
Personally, I'm happy with the knife (again, we understand "all markers are different")

[Mist]

Mist, Oh thank you!
Indeed, it bends a little! Is he so thin or what? Thinner than the rest? Or just because the blade is narrow, can you bend it?

[Bijou]

Bijou, it is thin and moderately narrow.There was another version of the narrower and, as it is written, more flexible, but I chose this one.
Since there was no opportunity to touch, I chose according to the principle which one I liked best
here it is closer

[Mist]

Mist, thank you again, something even starts to like me!
Okay, such. In principle, he will be able to replace the station wagon with some assumptions.

store - our, St. Petersburg

And can fellow countrymen have a link to the store?
Thank you in advance

You are welcome. It is next to Bali Station:
🔗

You are welcome. It is next to Bali Station:

Oh, how, we will cut the tapericha to Bali on trains!
Oh, it would be nice!
In general, it turns out strange, but for some reason you have to go to St. Petersburg from Leningradsky!

Ridiculous, sorry. But the fellow countryman probably understood that we are talking about the Baltic. And I will not correct for fun.

And I will not correct it for fun

So you would fix it, but then where can I go with my remark?

That is why I do not correct it.

[Larissa]

Larissa, Thank you!!
It would be nice to get out of our weather in Bali
And for knives: prices are really lower for them. The only thing I doubt about the bread knife. Victorinox turns out to be 1600, Fiskars 1000, I saw the entry-level Arcos for 800, I'm not talking about Tramontina ... is such a difference justified?

My old knife has served for 8-9 years and cuts well, but the wooden handle is no longer aesthetic; as it turned out, Tramontina I had never looked or paid attention to the company
Although, I am sure that before the quality was better for everyone.
The Fiskar cheese slicer bought in Finke 10 years ago serves faithfully, is not blunt at all, the cheese does not crease, neither hard nor semi-hard. I gave my brother what I bought here, the same Fiskars, does not cut at all, crumples everything, and this is right out of the box ((

And I will also ask, I found in my forgotten "storerooms" new Tupperware knives (Tupperchef series), different sizes, but without bread. Someone has experience using them, worthy?
Or sell-donate, and buy something more interesting for yourself?

[tiberius]

The only thing I doubt about the bread knife. Victorinox turns out to be 1600, Fiskars 1000, I saw the entry-level Arcos for 800, I'm not talking about Tramontina ... is such a difference justified

There is no need to doubt 100% about bread, tiberius, you definitely need to take only Victorinox! I had all of the above, plus the Japanese, but he is unbeatable.

I saw in Surname a ceramic knife Samura eco ceramic, a small chef with a blade of 14.5 cm for 470 rubles, I took it without hesitation. At home, I began to read reviews on them and somehow everything is completely ambiguous. Who used it, share your impressions, please.
I think, leave or return ...

PS As far as I understand, Samura is China, according to Japanese technology, it's just

PPS found already at the beginning of this topic about Knramic Samurs, I read

Girls, boys from Ukraine. Give it back! 0% promo code for Victorinox. Who is it for?

I would not mind accepting a promo code if possible

Another promo code 12%. Valid until March 9th.

[dopleta]

dopleta, Larissa, tell me. We need a universal one. Does it make sense to pay for a forged knife? Choose from these:

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The second is incomprehensible .. It seems not yet a chef, but already not a universal.) Will it not be too cumbersome for small things?

The second is incomprehensible .. It seems not yet a chef, but already not a universal.) Will it not be too cumbersome for small things?

If you only knew its size, and so far only speculatively we can assume that it is bulky.
Although he is strikingly similar to the chief. Although the sellers are suspiciously secretive and did not indicate the length of the blade, I bet that this is still a 20 cm chef.

I bet that it's still the boss 20 cm

Yes, this is it. Chef, 20 cm. Sveta, but how can I advise, not knowing what is more necessary and convenient for you? In this store you can see everything live, call and drive up.

Although the sellers are suspiciously secretive and did not indicate the length of the blade, I bet that this is still the chef 20 cm

Why didn't he? And in the title, the last two digits are not the length?

[7.7123.20 forged knife, German type (Code: 7.7123.23)]

Why didn't he? And in the title, the last two digits are not the length?

This is the number of cuts when sharpening!
There's a rebus: "7.7123.20 forged knife, German type (Code: 7.7123.23)"So hang in grams?
Oh, the heart feels - something is unclean here! Do they want to confuse Russian housewives? OH, they are dark!

I entered the code for a suspicious knife at the store where I bought my knives.
Here's what they write about him
Kitchen Collections
Forged Series
Length 200mm
Coating Nylon
Black colour
Product Feature New
And the last number is the length of the blade. So all knives.

[Bijou]

Bijou, Igrig, dopleta, knob, Thank you.
We bought forged 7.7123.20, because my men said that I do not understand anything about flasks. arr. knives, you need to take forged.
I will compare two knives (it may be useful to someone). On the left is my old 5.1903.19, on the right is 7.7123.20.

That is why I do not presume to advise. Of course, the quality of forged knives is unsurpassed, and all men (and not only men) are for them. Mine also buys forged for me. And I love thin blades, so I prefer them.

[dopleta]

dopleta, Larissa, did you use professional sharpening? The store said that the old knife can be reanimated.

And I do not need to reanimate anything, I have everything livelier than all the living and sharper than all the acute ones.

my men said that I do not understand anything about flasks. arr. knives, you need to take forged.

Congratulations!

Well, which one is more convenient in the end? Even it seems to me that the left one is old. These Euro-chefs are never comfortable for me. They are too thick and often too narrow. Because of what, their mixing was not far from the ax.)) Well, this bolster is very much an amateur, that is, not me.

[Lena]

Lena, I haven't cut them yet. It fits well in the hand.

[$ vetLana]

$ vetLana, chop the carrot.

[Lena]

Lena, I will write when I test it in work. My harvester is shredding, But I must shred something with a new knife.

I will write my impressions of the knife: 1. good ergonomics, 2. heavier than knives, cat. I use, 3. not for meat.

3. not for meat.

And for carrots?

By the way, why isn't it for meat? Okay, I don't bother with meat with my beloved santoku - and its 18 cm is short for this, and the blade is too wide, and for meat I have a separate special one. But for small meat I use a 16 universalchik with might and main, which has the form "I want to be a chef.")) And I can take a chef, albeit an unloved one.

By the way, why isn't it for meat?

Wide blade, inconvenient to cut.

And for carrots?

You can cut it, but I'm not used to it yet.
Flax, in short - show-off.

Wide blade, inconvenient to cut.

I see .. The wrong knife was called universal. ))
I also have a more or less classical shape, the chef serves exclusively for shredding a large amount of greens for freezing - it is long and only they can conveniently chop up a large bunch without removing the tip from the board. And for the rest, although it is thinner than yours in appearance, the carrots from it scatter, the onions crunch and crumble, the knife gets stuck in the cabbage and even bread does not really like it. True, the sharpening there seems to me inconvenient and it costs several times cheaper than yours. And to look at the picture from the side - everything seems to be as ordered, and thin, and proportional, and reduction from the butt, and quite solid. And there is not even a bolster!)) But in the end I don't like it.

Thank you.

Girls, boys .. tell me who used the thread. with these knives ..

Knife 160 mm, for slicing, Four Star
Brand: Zwilling J.A. Henckels



Utility knife AZZA, 13 cm



I held both knives today in my hands .. the first is straight weightless .. the second girl praised strongly. in the hand the same lies well ..

Girls, boys .. tell me who used the thread. with such knives ..

From my own experience.
1. A 12 cm knife is too big for vegetables (9-10 m is more convenient there), but too small for cutting.
2. Exactly a 15 cm knife, bought to replace 12 cm, turned out to be VERY versatile (very similar to the knife in your photo, but much cheaper), just a wider blade contributes to this. My wife mainly uses it, and I myself use it for cutting 20 cm as the chef, although I really like this one too (though mostly for cutting bread, bacon, sausage, etc.) ...

But, as they say, the main thing is you, what you like best and more comfortable. Therefore, I am even afraid to recommend you 20 cm for the chef's shredding.