Kitchen knives, meat hatchets

Azza is a very beautiful ruler, I saw the bread in the picture - I got sick and got hold of it a few years ago.)) But it turned out to be not so comfortable - fat.
In Zwilling's shop, I just clap my eyes - very beautiful knives. But also expensive ones ... I don't know anything about convenience, I said that the most adored station wagon is the most inexpensive knife from a not the most expensive brand.) But it is thin, light, wide enough and with a very comfortable handle. These are the parameters I choose for myself. The size is yes, 15-16 cm. I don’t know why it is smaller, the chef is bigger, for cleaning vegetables you need a very tiny one (you can have a claw).

Zhen, I don't know where people get the habit of tiny knives, I often see how ladies try on small fry in the windows. But you don't need to buy such a trifle, so try to take a chance and take at 15-16.

Peace be with you bakers!

My son works DAMASCUS SAMURA

He has two knives - SANTOKU and UNIVERSAL

So basically he uses SANTOKA, although in my opinion he is bulky

when he brings them home for the weekend \ does not leave them unattended \ I try to cut something for them - not mine

Thanks for answers. I just thought maybe someone has already used it ..
I have my darling just a 15 cm blade .. I did it myself .. I tried to cut 20 cm away at a party. there was no one in the department to the people) like norms .. it bothers me that both are thicker than my favorite, but I did not see thin ones today ..
yes, the German is dear .. but if it is really cool, it would be possible to dig up or watch over a discount-action .. they have it just there now .. but on other knives ..
I held a lot of knives in my hands today .. these two fell into my hand like relatives.

It bothers me that both are thicker than my favorite, but I didn't see thin ones today ..

Here I have thick forged and hang on a magnet 90% of the working time. Extras. I take it in my hands only if the main ones are dirty, or "well, after all, I just put it here !!!" ))

I do not like forged knives, there is also a zollingen. I don’t know, maybe if I was a professional chef, the attitude would be different. For me, the thickness of the knife is very important, and forged are not thin.

All the same, I will ask an amateurish question. Since I want to give myself a Victorinox, I choose for now. I thought about musat too ... I don't know how to use it, but I read a lot here
There are several of them at different prices. What's the difference?
And it's hard for them to sharpen?))

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Is there something wrong in the link?

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Now everything worked out, thanks!
The page has opened, I will read it tomorrow

But Magnit now offers Fissler knives. Who used that?

Good day1
I must say right away that this will help very few people, because cutting meat is not a woman's business! BUT!
I bought a boning knife for meat in Metro, narrow with an extension at the very handle. Quite inexpensive - 209 rubles.
Yesterday I used it for cutting a leg of lamb.
To say that you have enjoyed yourself is like being silent! Unlike utility knives, cutting is a pleasure. But cutting cut meat on a board is inconvenient. You already need a chef or a station wagon.
And therefore, to anyone who buys meat on the bone, I unconditionally recommend buying a boning knife, if it is not yet available. You will not regret. Even if it is inexpensive!

butchering meat is not a woman's business!

Thanks for the knife recommendation!

And therefore, for those who buy meat on the bone, I unconditionally recommend buying a fillet knife

I can hardly imagine how to cut a leg of lamb with a flexible fillet. When cutting meat, I use boning. Should I try?

When cutting meat, I use boning. Should I try?

To be precise, then, of course, it is more correct to call this knife a boning knife. There is a bit of confusion in the terminology that the manufacturers themselves suggest.
This knife is much more flexible than the station wagon, but it is far from the sirloin.
To be completely "exact", then you will laugh - the packaging says "carving knife" !!! But further in the text of the description is a "meat knife". It looks like a typical boning.
So do not criticize strictly for my blot! But the remark was made correctly so as not to confuse others.
Manufacturers (or rather the owners of the Brand) often write who knows what!

Guys! The Victorinox store periodically fills me with promo codes. If someone needs it, do not hesitate. Now 12%.

comrades ... tell me, and Tramontin's knives
anyone has such a ..

today a guy in the market gave them to cut potatoes for them .. the knife left a good impression ..
what say?

[Zena]

Zena, I have Tramontines as favorites. Here are just my all naravat to cripple them, in a few minutes 2 knives zhahnul.

Light .. where zhahnuli ???

[Zena]

Zena, I don’t know what mine was picking there, but one knife broke off the tip, the other, my favorite, was bent, and the third I recently found in the table with a broken handle.
Another knife so thin, curved with teeth, which is good for cutting tomatoes, my daughter began to peel the pumpkin. She replied to my comments that she was comfortable with them. As a result, the knife was broken and the pumpkin was not cleaned.
I was already thinking about hiding the knives under the pillow.

I can hardly imagine how to cut a leg of lamb with a flexible fillet

For lamb, and indeed for any meat and poultry, the Uzbek pchak is ideal. Thanks to the sharp, semicircular nose, it is easy and simple to reach and trim meat in hard-to-reach places of the carcass. And his sharpening angle is not the standard 20 degrees, but 15, like the Japanese.
The photo is not mine, but I have just one, with a horn handle. Honestly, I'm not overjoyed at him ...

oh, if you suddenly find out .. where they stick the tip of the knife .. tell me .. I have the same problem .. only mine are silent like partisans .. and both are screaming out loud .. NIYAYAYAYA !!!!

[Zena]

Girls, when I am in Auchan, I go to the hunting store to admire the knives. AAAAAh! What knives are there!



Zena, nooo, mine shocked me with a message about knives, I was so furious that for two days I could not come to my senses.
It is customary for us to inform everyone about breakdowns and broken dishes, so as not to look for the loss in the future.

today a guy in the market gave them to cut potatoes for them .. the knife left a good impression ..
what say?

I will say that of the two station wagons, this is the least favorite.)

I will say that of the two station wagons, this is the least favorite.

Phrase analysis is scary!
Do they both dislike you?

[Zena]

Zenauntil she got Victorinox, Tramontina is her favorite knife)
After buying it was sharp for a long time. But now I'm sharpening like the rest.

I will say that of the two station wagons, this is the least favorite.)

And why? On the Hansa he was praised, it seems. I only have one station wagon, with a classic blade 24010/006, and I can't compare)) But I had thoughts to buy such as in the photo for the sake of interest.

What do these numbers mean?
It's a shame but I don't know

[Zena]

Zena, I, unfortunately, do not know what it is called correctly)) This is the knife model code, something like this ... On your photo 24007/006 or 24007/007. After the fraction 6 and 7, this is the length of the blade in inches.

And why? On the Hansa he was praised, it seems.

I ordered several knives in one fell swoop. These are the ones.


Even in the picture you can see where the handles are comfortable, and where not.))
And I don't really like the thickness of the blade on this Centuri either.

I only have one station wagon, with a classic blade 24010/006, and I can't compare)) But I had thoughts to buy such as in the photo for the sake of interest.

Interestingly, they are similar handles to each other? Well, if one is on hand, then maybe a second similar one will do too?

anyone has such a ..

Yeah there is. I do not like. The handle is not comfortable for me, it is heavy, my hand gets tired. Not my knife

[Bijou]

Bijou, I realized)) Well I decided that your second station wagon is also century and I don't like the shape of the blade.
No, I don't like their thin handles either. In the 6-7-inch century, they are comfortable only in sirloin and boning, such as in the santoku. And with vegetable knives because of the thin handles, I was notoriously worn out with manicure. I bought 10-12 pieces from my century ... I bought it to decide what kind of knives I will use in the future (before them there was some unknown China with blades up to 15 cm, but I wanted the chef's knife and learn how to chop))). I decided and bought a wusthof classic ikon, with normal comfortable handles)) But I still use the tramontina sometimes. And the century santoku has remained my favorite knife, for me it is more convenient than a German, well, or I'm just used to it.

heavy

This knife weighs less than 100g

Century Santoku remained a favorite knife.

Sistraaa !!!

Sistraaa !!!

))) Yes, I didn’t expect it myself)) I ordered it one of the first, and when I saw it in real life - the first thought was "Why did I buy this monster?" Well, after all, after the beloved and usual petty size 12cm. Suddenly and imperceptibly within a week, the "monster" became the most convenient and sought-after knife. But with the chefs it did not work out, alas. There are 6 and 8 inches, the first is short, the second is heavy. Oh, okay))

But with the chefs it did not work out, alas. There are 6 and 8 inches, the first is short, the second is heavy. Oh, okay))

My boss is light. And the board is spacious enough. But also somehow without much love with us. A couple of weeks ago I bought a "competitor" - for 800 rubles from the chief of Tramontina from a cheap line, which is "polywood", but not a centuri. The handle there is completely useless, but the knife is light, without a bolster, the blade is thin and the mixing is pleasant. I walk in circles, even today I got it. I'll look at the blister and .. put it back.)) Scary .... what if you don't like it either?

Scary .... what if you don't like it either?

Sooner or later, you will have to overcome fear. Get started. Go bolder.

A couple of weeks ago I bought a "competitor" - for 800 rubles, the chief of Tramontina from a cheap line, which is "polywood",

Well, right)) The price of Tramontina knives allows you to experiment, and if you don't like it, or someone from your family ruins the knife, then it won't be so offensive.
I probably won't mess with the chefs. I got used to santoku, it suits me, well, that's enough for me. But here are the thoughts from time to time to buy a Japanese santoku, in the sense of made in Japan. And so that 100,500 layers of Damascus But I quickly remember - how am I going to sharpen it? and even with an asymmetric sharpening. I don't want to get involved with stones at all. Why, I didn't even make friends with Musat. As the teranula santoku centuri is above the cutting edge, so he flew into the trash can. I bought a triangle spiderco, but what if the hands are not there. So the Japanese are still only in dreams

As the teranula santoku centuri is above the cutting edge, so it flew into the trash can. I bought triangle spiderco

"There are women in Russian villages!"
This was a statement and not mine!
And now the question is: do you need it? Why do you need these Triangles ???

In the sense "do you need it?" Regularly edit knives - yes, it is necessary. And I need a triangle to more or less withstand the degree when editing a knife, well, and not cripple the knife with musat in crooked hands.

And I need a triangle to more or less withstand a degree when editing a knife, well, and not cripple the knife with musat in crooked hands.

Yes, I know why Triangle and Lansky are needed, but I don't understand why a fragile woman would do this. You can ALWAYS have sharp knives without these problems.

You can ALWAYS have sharp knives without these problems

If you share how, then I will be happy to do without the triangle)) Although there is business ...

Peace be with you bakers!

For years I have been correcting knives on a finishing bar - well, the one for dangerous razors

If you show off, then there are a couple of exercises on the strap

As a result, I cut a sheet of paper by weight ...... toilet paper ..... three layered

Accordingly, everything is done manually and if I can withstand the degree, and if it is under a degree, then what degrees are there - they will remember my hands

Yeah there is. I do not like. The handle is not comfortable for me, it is heavy, my hand gets tired. Not my knife

but what is f toooo ... so I will stay without a knife ..

my already completely breathes in incense ..
I need to pick up a change .. but without holding it in my hand I can't buy ..
it is clear that Victorinox drives .. but we do not sell it!

[Zena]

Zena, Zhenya, why are you so little? I liked it, take it to save yourself from torment. Someone did not go the knife, but someone shines with happiness.

it is clear that Victorinox drives .. but we do not sell it!

I'm just afraid to buy Victorinox, if mine mutilate it, then I will have a heart attack.

[Zena]

Zena, if you liked the knife in real life - buy it. Tramontina Centuri are good knives. And in terms of quality / price ratio, they are simply the best. It's hard for me to understand that a 90g knife can be heavy for someone. The handle is thin - yes. But here the taste and color ...

[Sveta]

Sveta, gyyyy .. not ... not small .. just the reins hit the tail I want I can not knife .. I'm afraid to be left alone with cheap comrades. But I know that when I have it like that. I most often make mistakes and buy the wrong thing on emotions. So I'm torturing you .. and this .. and then ..
Girls are boys and you can ask you very strongly. Photos of knives about which you write to exhibit. I was left without a computer and it is inconvenient to search from the phone.

The light presented how you crash into a dmorok from a spoiled quiz

[Zena]

Zena, Zhenya, if you have such withdrawal symptoms, then buy. Without trying, you will not know the taste of halva or the taste of horseradish. In addition, Tramontines are not so expensive to bite your elbows later. If you don't like it, you will give it to good hands.

Girls are boys and you can ask you very strongly. Photos of knives about which you write to exhibit.

Tramontina. At least 3 knives were missing (((That's because ... without control, as it happens) There was still a kid on the farm with a tomato grater with a fork, for slicing 8 inches and boning.


And on the subject of thin centuri arms. I can only show it in comparison with wusthof. The Germans have very comfortable grips.

[uluna]

uluna, Maria, aaaaaa what richness
Abaldet!
And do you use everyone?

And do you use everyone?

))) No, of course There are three knives in constant use. Classics of the genre)) Vegetable, wagon and santoku. Sometimes a fillet.
It's just that Tramontina prices allow you to experiment. It was interesting, yes. Well, you have to make sure for yourself that the sharp station wagon cuts bread no worse than a seryitor. And the choice of chef / santoku is only empirically.
Centuri - very good knives Buy the station wagon you like. I am sure you will not regret it. For the price, these are great knives.

[uluna]

uluna,
Can you tell me which one of the knives in the photo is sirloin? It is difficult to determine without holding it in hand.