gawala
Quote: igel _el
musat - metal (Zwilling)
I am the same. Very well.
Quote: igel _el
I really want to master a wet whetstone, followed by finishing on the skin with special. pasta
That's cool! My uncle spent his whole life sharpening his straight razor on the skin. We had a special belt like this at home .. I don’t know if it is, it seems like it hangs from my mother somewhere. Definitely not thrown away.
igel _el
Quote: Kara
... and the less often they are washed in the PM, ...

Malomalsky decent kitchen knives CANNOT be washed in the dishwasher AT ALL !!!
gawala
Quote: igel _el
Little decent kitchen knives CANNOT be washed in the dishwasher AT ALL !!!
In general, I never wash them in it or wash them ..
Kara
Quote: Igrig
Spanish or Italian
Igor, in Spain and Italy climatic conditions reduce the production cost of all products tenfold. And there, and there, cows eat fresh grass almost all year round. And with us - at best, 4 months.
Quote: Igrig
Every time we go - we buy ...
So add the cost of tickets to the price of cheese It is clear that you are not going there for cheese, but it will not teleport to your refrigerator / table for free

But the girls are absolutely right, this topic is not about cheese or pricing.
Zakharovna
Quote: igel _el


Malomalsky decent kitchen knives CANNOT be washed in the dishwasher AT ALL !!!
Maybe start praying for things?
Each! day I stick the same pair of knives in the PMM, I did not notice the dullness. Blunt ones sharpen, well, once every two months or when they shoot. With such a round stick I can tinker over them if I cut something and I don't like it. My husband bought a special piece, where different files are inserted, the angle is made, karoch, technology. Dad spent his whole life sharpening knives with a diamond file, for me it was like a family tradition))) Once, I was already big and pinned a table knife to him from the village, gave up when sharpening this Soviet stainless steel table knife - he said it was going very hard.
I do not remember any logs made of Soviet stainless steel. Now, from 18/21 steel, they seem to be good knives, there are enamelled ones - beautiful, I don't remember axes in today's ones either.
It is a myth that you cannot wash knives. Marketing move. With good, nothing will happen.
The scalpels deteriorated during autoclaving, I don't know now, but I know that disposable ones are much more convenient and they are immediately sterile.
gawala
Quote: Zakharovna
Maybe start praying for things?
Even someone bit you today .. And it’s not like Monday or Friday or the 13th or even the full moon ..
Ol, there is such a wonderful expression. - careful attitude to things. So this is not a prayer for knives, but simply a respect for them. Well, that's my opinion. And it may not coincide with the opinion of the editors ..
Wiki
The knives are not washed in the dishwasher, not for fear of dullness, but because there is a handle. It is wooden or, in my case, plastic.
I read that Berner's graters cannot be put into the dishwasher for this very reason. Different materials, so they crack.
I have Victorinox knives.
Zakharovna
Gaval, the boss bites us all the second day I'm just like that))). But I heard about the careful, yes. Oh, that's too lazy to climb to see what kind of knives, but nothing is done to them in the PMM. Another, with a rubberized handle - here it faded after several times, about which I yelled at someone, but since the color does not change further, my knife in the PMM and beyond.
Once every 8-10 years, you can already buy new ones, well, at least to change the interior?
Yes, actually not my knives show off, just comfortable and beautiful (for my taste).

gawala
Quote: Zakharovna
the boss bites us all the second day
Reassure yourself that any, even the most formidable, bosses are 90% water.
Quote: Zakharovna
Once every 8-10 years, you can already buy new ones, well, at least to change the interior?
What a fig? There is a knife that suits all the percentages in the world. I bought a show-off, and he will be lying around, because he didn’t lie in his hand, he didn’t get a place, and so on, etc. But the hand still reaches for that old one, proven by life and cut fingers ..
Although yes, I have two beautiful knives from Chibo and they are new in the package .. Beautiful, red, green, whoever donated, they were not needed for fick .. But they fit into the interior, they lie in a new kitchen cabinet ..
Kapet
Quote: Svetlenki
I want a Vietnamese knife
If there is a bazaar in your city where Uzbeks trade, go up to anyone and say the word "Pchak". Instantly offer a choice of a variety of knives in size, handle shape, and finish. This is no worse than Vietnamese knives, since the blade is also made from a spring, high-quality high-carbon steel. It is more convenient to use them than Vietnamese ones, since the shape of the blade makes it easy to work on meat and vegetables. The sharpness is excellent, the sharpening angle is like that of Japanese knives - 15 degrees. I have two of these, one larger for meat, and the second smaller for vegetables. I only use them, but I am not overjoyed. There is no care for them - after work, rinse with water, wipe dry, and leave in the air until completely dry. No oil treatment is required if there is no high humidity in the storage area of ​​the knife ...
My big one, with a horn handle:
My experience in choosing knives
In general, I can safely recommend it. They are not cheap, but they are worth it, believe me! The main thing is to take care of your fingers!
Zakharovna
Gala, it meant when and if they become unusable for some reason.
gawala
Quote: Zakharovna
it meant when and if they become unusable for some reason.
Well, if only useless ..
Lerele
And I already received a knife, while I took one small one, if everything is ok, I will order another

My experience in choosing knives

Thanks to the author of the topic !!
igel _el
Lerele, great!
I wish to find a common language with him! And then take with "valuable" pens.
Try it out on different products. Experiment with the direction - away from you, well, etc.
We are waiting for the report
Svetlenki
Quote: igel _el
And then take with "valuable" pens

Elona, Is it possible in more detail?

Lerele, I congratulate you and envy you with white envy! And how is such a knife positioned, for what? It has such an interesting shape, it reminded me of a leaf of a tree!
igel _el
Svetlenki, in the first post I wrote that there are options with rough and cheap Vietnamese pens (but they can also be convenient). And there are options for handles made of fine wood and German (here) craftsmen. Prices are different there. The blades are the same.

for what? He has such an interesting shape
I've only had this for a few days - I don't have much experience yet. On the first evening I tried it on stalk celery. How he - this knife - sounded !!! It is clear that not only celery, but as an example of product and structure

P.S. Added an hour later.
Right now, for the experiment, this kid cut myself a lard, a crust of bread (across), cheese into cubes. The flight is normal! Only for a piece of beef (Sous Vide) I had to take a longer knife.
(I made a small cut to Myself-Beloved. In Austria it is called Jause / Yauze.)
Svetlenki
Quote: igel _el
there are options for handles made of fine wood and German (we have) craftsmen

that is, it turns out that the German masters remove their "native" pen and put their own? Cool thought up !. I reviewed the pictures, I saw the difference.
igel _el
Rather, they don't clean up, but take options without handles
Fotina
I have an old knife, I think I got it from my mother-in-law. Looks like carbon steel?
Big knife.
My experience in choosing knives
igel _el
May be. Similar, but rather light. Maybe there is less carbon in there than mine
Intermediate option
How does it cut?





Today my husband cut his finger with one of my knives. it happens
He says he didn't even notice. Only when the blood saw
"It didn't hurt, I didn't even feel it."

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