Відео

This video is very uniform and real things video

Cafalon?

Brilliant! I have 5 Swiss Army knives and am absolutely delighted with them. The quality control is unbeatable and the functionality is top-notch.

Super informative thank you.

Does this only work on a particular kind of knife? Mine's getting sharp at the heel but halfway to the tip it is no longer sharp

Sounds like I want 1k and 4k for mirror. To get into the hobby.

Please slow down a little bit and explain exactly what a burr is.

Fantastic dish! Best saltimbocca I ever ate.

i am fun of victorinox swiss army knife ,is it possible to visit the factory ? thanks

Bad design... it can be better, any new version? Looking for safety

Wuesthof Ikon knife without bolster has a thicker blade in cross-section. The cut is different between Ikon Knife and Wuesthof Classic. The cut with the Wuesthof Classic with bolster is like a razor blade. One of the reasons of the bolster is to sustain a thinner blade in cross-section. The Ikon knife blade is more robust than the Wuestof knife.

I have the Miyabi Birchwood series knives, to include, 9.5" Kiritsuke, 7" Nakiri, 8" Gyuto, 9" slicer {Yanagiba}, 7" Santoku, and 5" Paring / Utility. They are all extremely well made and do what Japanese blades are renown for....CUT. These blades slice through anything like they're going through hot butter. You can shave your face with any of them like a straight razor {not that I recommend you do as you might slice your cheek off} , they are that sharp out of the box. They not only are stunningly beautiful, but they are.... like driving a Ferrari....a JOY to use. I've never used any knives that are their equal. That includes knives I own from Henkles / Zwilling, Wustof, Dalstong, Shun and MAC. Those are all great, but they're not in the Miyabi Birchwood class. Miyabi knives are fantastic.....expensive, but fantastic.

I had the Gourmet line for about 20 yrs.. they were a huge improvement from my $30 knife block that I purchased in my 20s. I recently updated to the Icon and they are f fantastic. I see these a the last knives (knock on wood) that I will need to purchase.m

Love my Wusthof Culinar knives, sad they stopped making them.

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I just upgraded my gourmet set to the signature and holy cow with a difference!

Buy wusthof. Shun are amazing, but require 10x the care.

Do you have model number for the grease drip pan by chance I need a replacement great grill.

Thank you.

Nothing beats wet stone sharpening. But only if you know what you're doing. Which will take you months to learn. And every sharpening session will eat up an entire evening. Advice 1: Buy a Work Sharp Ken Onion Edition instead. It's used by pros and serious amateurs alike. Brilliant results and easy to use. Advice 2: Don't buy a full-bolster knife (like the one in this video). With time, sharpening will make the bolster protrude, preventing the knife to make full contact with the board.

Thanks for the video 📹 I bought my wife a wusthof now I am looking to get a shun for me thanks again.

Breville sale skyrocketing after incorporation of its products into luxury cars luxury homes and luxury mobile homes and rear of luxury suvs yachts and cruises

very good break out of these products - thank you

The product is a piece of junk: I bought one 4.5 liter from CoolBlue in Belgium, used it only 4 or 5 times before discovering the lid is locked and cannot be open anymore. The lids sliding knob is not moving down to unlock. The WMF service is of no use. Junk german made, 150 euro goes to trash.

Great review!! Thanks!

As you can see it has three stages. Stage one stage two and stage three. You start at stage one and then you move onto stage two and then you go to stage three. 😂😂😂

I have the 7” bunks knife where can I get a stealth for it ?

Most professional knife makers will tell you 5,000 grit is too high for german steel which has a Rockwell Hardness Scale of less than 60. 4,000 should be your max. I use 3000 on my german steel.

I came back from Japan after 20 living in Kichijoji, Tokyo. I love Japan. Worked for NHK and taught at Tonjo. Recently, I purchased six Shun knives for my kitchen. One knife was sharp, the other five very dull. The knife's surface on all of them scratches extremely easily. The metal is soft and scratch easily. I wish I brought my kitchen knives back with me. They were great. Shun knives are pretty but they are junk. The knives are back in their boxes and I use modest knives from Brazil that work great. Very disappointed.

This is INACCURATE.....

This was a really great video explaining the different knife lines. Thanks -Kyle

don´t please.

Bought a set today and they are insainly sharp an well balanced

Wusthof customer service told me not to use the universal sharpener as it is for dull knives and told me to buy a honing steel. I am more confused now as there are so many different steels. I have the Classic Chef knife. What do you think I should get to keep it sharp?

The German knives are workhorses and are for getting the task done with no fuss. The Japanese knives will also get the job done, but are more about the art of cooking. I’m more on the practical side and won’t pay more for pretty knives.

That is so hopelessly cheesy~!!! Probably doesn't hold a candle to a real blender.

👍

I get what Staub is doing. Their entry level $99 4qt was a steal back in the day, bc you got surface area to sear and got the full Staub experience. Then the next year they made the 4qt w a glass lid to save money. And in the last couple of years they made this high sided small bottom piece for $150, that’s kinda useless unless your just boiling something. Maybe they’re trying to compete w the Le Creuset ‘Soup Pot’ that are heavily discounted around this part of the year, but also have tiny searing surfaces bc they are so tapered to the bottom. Either way, not buying it.

My son gave me one of these. Love it. I have made a cheese soufflé and also eggs in mine.

Garbage machine. The abrasive wheels get clogged real fast and the "cleaning" system is next to useless. My advice is not to buy one. Stick to water stones.

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Do these sharpeners ruin the blade? Ive seen hiw cheaper versions accentuate dips in the edge and remove too much metal. Ive ordered one but only plan to use it for honing until i learn the steel and sharpening stones.

Hi, thanks for the demo. What do you think of the pull-through knife sharpeners?

I need a "postal scale"? What kind of scale is that and where do I get one?

Breh what's a matchbook

Thanks !

some of the slots I dislike because stuff gets in it and it's hard to clean

At 0:35 the spatula is installed in reverse and meat will get stuck. It must be flipped to show the ribbed part of spatula pointing up.

Thank yuo very much!! Yuo play very well. Yuo help my wery well. Yuor heart Is gold.

What a bunch of low comprehension dolts. This is hard anodized aluminum, not non-stick. Hot water and a blue scotch brite cleans that. Hard anodized will get buildup like steel, stainless etc. I clean my burnt steel with steelwool or oven cleaner. Ovencleaner would damage hard anodized as would most abrasives