Bought my first Japanese handmade knife. Beautiful. I've had Henckels all my life and treated them like . . . a kitchen knife. This Japanese blade is too nice to toss around and so damned sharp I cut my thumb three times in fifteen minutes and my other thumb the next day. Didn't even know I cut myself until my mother-in-law spotted the blood shooting out. The women in my family won't touch the Japanese knife at all. They go back to the Henckels and won't let me sharpen it on the whetstones I bought for the Japanese knife. I think both can be as sharp with proper sharpening techniques, but the Japanese knife draws me to it, makes me baby it. I wash it after using, dry it, and hang it up. I just stick the Henckels into the wooden holder along with the other knives. The guy is kind of right when he talks about an emotional component to a fine knife. When I bring out the Japanese knife, I'm a serious cook ready to do some damage.
the design aspect aside, i've used henckels' knives since the 80's. they stink on ice (pun intended.) the composite handled ones are near impossible to sharpen, and do not hold their edge. in a restaurant environment that spells disaster. solingen (german) steel is my favorite, you'll do a universe better with wusthof. although no longer produced, if you can get your hands on the wusthof "grand prix" series knives, you will know what a truly good knife is. beautifully balanced, razor sharp, easy to hone, ergonomic. to be fair, henckels' wood handled knives are good too. good balance, stay sharp, easy to hone. i don't like gimmicks. henckels has a lot to prove and improve.
+Wthie Ribabt , whatever works for you is the best. hayeva, i would caution against using a chef's knife in place of a cleaver, boning knife, or toothpick!...just kidding. the point is, the right tool for a particular purpose is always the best approach...and safest. happy cooking!
I love my Wusthof 6 inch Chef's knife; it's seen daily use for 7 years and is still going strong. With some practice, I've found I can replace just about every other cutting tool in my kitchen with that one knife.
Hmmm...not sure bout that - sure they talk a lot of bullshit, That's just the annoying sales pitch.
but if you don't put a bit of art into what you make then pretty much everything ends up a box
Say like soviet era cars
Appears as if we have some knife envy here. You almost always get what you pay for. For example you can buy a $20.00 Ontario or a $200.00 Henckels...which one do you think your grandchildren will still be using and thankful that grandma/grandpa invested in a quality knife. This applies to knives, automobiles, homes, watches...you name it.
Great comment at 7:15... Nice knife. At $450 it better be! Love the 1 piece wood handle. If I'd change anything, I'd detune the bill board on the side. Put the company below the twins on the top, wrapped around and just a smaller 1731 on the side. Maybe rotate it 90 degrees so it can be read while hanging on the wall... The knife will speak for its-self... IMHO...
Ive had a nice Henckel kitchen knife for about 10 years. Its a good knife. Its
balanced well, feels good in my hand. The only issue, it wont stay sharp for long. I recently bought a set of Japanese knives. All 3 were hand made in a small shop in Japan. The smith is an actual sword maker who also makes kitchen knives. The knives are by far, the best I've ever used. I also spent less than Henckel and got 3 specialty, hand forged knives by a master Katana smith. They are not expertly designed for looks and precision. They look like black iron with an edge, but what an edge. Sharpened with a wetstone and its a razor. I cleaned a Salmon like it was jello.
Secondly, why does ths Henckels guy keep saying the knives are "Forged"... then they show the knife being stamped out of a blank. Thats not a "forged" knife! Its a stamped blade that was apparantly designed by Italy's GREATEST designer, who just designed the exact kitchen knife already in 1 billion kitchens.
Dropped forged/ hammer forged...hand forged, the hand forged blade actually is more likely to contain flaws (inclusions, poor temperature control, over-worked steel, etc) than the mechanically forged blades. Again, you get what you pay for, and low paid labour usually equates to low quality product. Ask any professional in the restaurant business (who usually have to buy their own knives), what kind of knife they prefer and the answer is always the best that they can afford...not the best deal on an economy blade. The "experts" are out in force in this comment section, but beware of kitchen warriors giving advice on their limited knowledge.
Special design , special spacecraft steel blablabla....chef or cook or kitchenknifes allready exist for a long time. Like they are presenting this product it seems they did something extraordinary.or even reinvented this.....they did not. Its a stainless blade and an ebony handle period.
Yeah well I can tell he's probably a accomplished industrial designer but doesn't know scrap about knives or designing knives.
They probably just brought him in as a gimmick and for marketing so they could put a famous name on it.
The balance point shouldn't even always be at the center like that, like some think, but should be adjusted depending on the type and purpose of the knife. Simply put more forward for a chopping type knife and back more for a carving/slicing type knife.
But people have to eat and make money.
There's most always a compromise between making a good quality product and making a profitable one.
Not really forge just die cut cuz hardness of the steel is heated . A truly forge knife if is forge into shape not cut from a huge blank and a lot of waisted material . False truth overpriced just for a trademark name . A inexpensive knife is much same process not much difference
I almost bought one of their boning knives, but didn't when I read 'made in China' on the blade. Probably still a very good (relatively inexpensive) knife, but from what I've seen of Chinese metalworking, I think I'll pass.
Counterpoint: Some people are into collecting and maintaining their collection of pretty hand made or brand name knives, especially if they are using them a lot. And if you're someone who likes to cook and has the money to drop on one or a whole set of these it's something to take some pride in - especially when they work really well, are comfortable to hold and use, are nice and sharp and have great edge retention.
And knife making is not just about somehow putting an edge on whatever piece of steel you have lying around. The metallurgy and heat treatment of a knife are well over half the deal, so if the manufacturer is obsessing over the development a bit that's a good sign. Especially if they are deciding how this series of knives is going to be produced for the next decade or two.
Can't blame someone for being passionate when they're being asked to explain on camera on what they do for a living.
Why would a knife "engineer" be surprised at the concept of balance? And who makes the blanks for the so called knife makers? Im selling off all german knives and sticking with Japan. There isnt a single knifemaker in that soulless factory.
yeah.. That's what I look for in a knife, designed by an architect. LULZ, is this a joke? A knife made for cosmetic looks? Please keep these overpriced bookshelf decorations in Germany, don't export them here. And most definitely, keep Italian architects away from my knives.
Zymphad Before industrial design became its own subject, many designers were trained as architects. They still share many classes, not only art history but also material science and the like. So having an architect designing your knives per se is not the worst choice.
The only knife i use in the kitchen is the Kitchen Zwilling henckals chef knife 8 inches good balance, great fill, bloody sharp, and its something that i can say it will outlast me since ive been using it for the past 10 years
How is wooden handle unhygienic? A wooden cutting board is far more hygienic than a plastic one, because in wood the bacteria goes down and dies. Some wood is antibacterial, plastic isn't. Don't use glass or stone as it ruins your knife.
Chefs agree that the handle design, edge holding, chip resistance, sharpen-ability are all very important. Price is also a consideration. You usually get what you pay for , the more you spend the better the knife. German and Japanese knives are the best. Some great ones are here ; http://chefdepot.com/cutlery.htm
the engineers were surprised to see some one balance a knife?? where did those guys come from? lesson one of a proper kitchen knife. the blade is balanced as well as possible to the handle. otherwise it's a rubbish knife
They let anyone use the name. For a fee, of course. Much like Sabatier.
But iirc the knife you speak of can only show Henckel not Zwilling. Or the other way around. But Henckel Zwilling, the full name, is reserved for the actual German knives.
FAKings casting: Lecciones para convertir a una muñeca de cristal en una maquina del sexo.
Vemos entrar a Angelina por la puerta y al verla tan frágil y tierna, algo nos hace pensar que lo mejor sera no aprovecharse mucho de esta chica e incluso abortar la situación. Mas adelante, y a medida que avanza la entrevista, nos damos cuenta que Angelina sabe a lo que viene y viene a lo que viene.
Casa, comida y sexo. Katy, la “Aquarius” de los sin papeles en Madrid.
Calurosa mañana de finales de Mayo, David y Luciano se plantean la posibilidad de cazar a una chica con la escusa de que Luciano es un chico argentino recién llegado a España , sin papeles, sin casa, sin dinero para comer y que la única solución rápida que tiene es participar en un casting porno por el que le pagaran . Pero necesita una chica que grabe con él y llevarla a los estudios de FAKings donde también le pagaran 200€ por hacer un casting porno. Hasta aquí, nada que no hayamos hecho antes y, aunque costandonos, no nos haya salido mal. Pero este caso es diferente, peculiar, ya que Katy empatiza con la situación de Luciano y le invita a su casa a pasar unos días mientras encuentra "algo".
Abortamos la idea de ir al estudio y ofrecemos a Luciano esconder unas cámaras en su mochila para grabar lo que pueda suceder en la habitación de Katy . La solidaridad de Katy no conoce fronteras y al poco de llegar a su casa los dos ya se están dando el primer lote. Se nota que esta chica estaba loca por pillar una buena polla , o que sabe alimentar muy bien a los necesitados ;)
A mi novia Sara le encanta como la follo, siempre consigo que se corra como una cerda. Hoy os regalamos un SQUIRTING.
Son Sara Queen y su novio Silver , ella tiene 32 años que la convierten en una madurita de lo mas interesante , es mas, si acostumbras a ir por locales de intercambio de Galicia, es posible que te los encuentres y podáis disfrutar de sexo con ellos. Pero ahora llegan a FAKings , desean vivir la aventura de grabar una película porno y, como no, ganarse un buen dinero. No podemos negar que Silver sabe como tratar a su novia , conoce cada uno de los rincones de su cuerpo y siempre consigue que se corra varias veces , incluso tiene el don de saber tocar su coño hasta conseguir un SQUIRTING de esos que solo los entendidos pueden regalarnos. De ella no podemos decir menos, todo un cuerpazo, similar al de una teen de 20 añitos , y un vicio que nos hace pensar que Silver terminara consumido en breve. Bienvenidos al porno chicos!