Category
Knife marketing is louder than knife steel. What decides how a knife feels after an hour of chopping is the grind, the handle shape and whether you are willing to sharpen it.
A hard steel holds an edge longer and chips more easily; a softer steel rolls and is quick to bring back. For a home kitchen, the softer end of the range is usually the better trade.
Boards are part of the system: an end-grain wooden board spares an edge, a glass board destroys it, and a thin flexible board is what you actually use for meat.
Фото: rushskitchen.com
Knives and prep
The knife that professional kitchens hand to new staff: cheap, sharp, replaceable.
Фото: www.mychefknives.co.uk
Knives and prep
Three knives that cover almost everything, instead of a block of twelve.
Фото: storage.googleapis.com
Knives and prep
End grain wood: kind to edges, heavy enough to stay put.
Фото: worksharptools.com
Knives and prep
A guided system that makes a consistent angle achievable without experience.