putting together a recipe for Veal Holstein!..rose veal
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A passion, an obsession and a plea for help.
Whilst I consider cooking a passion that I can’t get enough of, I have a deep obsession for kitchen knives. I’d like to add at this point it is a healthy obsession and I’m not a nut job who sits in a rocking chair sharpening my collection and muttering to myself !
My obsession started in Japan a number of years ago when I found out about a town called Seki where there is a community of knife makers and master knife makers producing small numbers of superior kitchen knives. Story has it that Seki use to be dominated by Samurai sword makers and after they were outlawed, they turned their considerable skills to making hunting knives and later on to kitchen knives.
It wasn’t just the pure beauty of what they produced nor that they were in most cases hand made, it was more importantly the unbelievable sharpness and the ability to hold an edge longer than any knife I’d used before. So, my obsession began to find the sharpest but with the added bonus of being stunning looking. The Japanese like to call them kitchen jewellery.
I started to use Japanese knives long before they became trendy or appreciated by many chefs we see on TV. Most of the knives (Santoku, Gyuto, Nakiri etc) have been adapted to accommodate western uses (double bevelled edges and handles) but the blade and cutting core are made in the traditional way using techniques handed down through generations.
Here are my top 3 knives made by Mr Tanaka (Nakiri & Gyuto) and Mr Hiroo Itou (Santoku).
Happy with my collection, my obsession was laid to rest………….. Until that was when I attended the 5 day Intermediate course at the Ashburton cookery school !!!!!
I have not used a Western designed knife for something like 10 years and I forgot what a pleasure it was to use the Chef knife. The rocking action for chopping and slicing using a European chef knife is totally different to that of a Japanese knife which are much flatter when compared with the bowed shape of a "Western" knife.
I felt my old friend awaken from his sleep and the flames of obsession reignited.
So, heres' the plea for help.
I’m on the hunt for a Western style chef knife but I don’t have any idea which are good and which are a waste of money. This is where I hope someone can help me out and give me the benefit of their experience and expertise.
I’m looking for a chef knife, 20-25cm long which is razor sharp and hold a good edge. I’ve looked at the Four Star range from Henckels and the 20cm chef knife looks like it fits the bill but is it any good ?
If anyone has used this knife or has some recommendations, I’d be extremely grateful.
Thanks in advance,
Tony
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Replies to This Discussion
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Permalink Reply by Anicca O'Nions on -
Hi Tony
Hopefully I can help you with a suggestion... The knives we use (and sell!) at the cookery school are made by a company called Arcos from Spain. They are really good knives and all our Chefs are happy with, and even more importantly, they are holding up under constant use and abuse in our kitchens.
The Chef's knife is 210mm, you can have a look at it here: http://cookerystore.enstore.com/item/chefs-knife-210mm
Basically, with knives the sky is the limit with prices of knives, as I am sure you are aware, and we have found the Arcos ones to be a very reasonable price.
Good luck with your search!
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Permalink Reply by Sue Matthew on -
Whoooa. Cool japanese knives, they would indeed make my kitchen look v pretty, but my missing fingers might detract from overall picture!
I'm not much use -- but I do have the 4 star henckels knife you mention - had it for years, along with most of the set, I really like them! Handles are great, balance good! However, putting them in a dishwasher really does cut out big chunks of blade so I wouldn't recommend doing that (it was a mistake and I have a cleaner who is worth more than my knives!!). Even so, it's still pretty darn good with an onion. Also, I had a lovely little knife for veg, til I dropped on new kitchen floor recently .... and the blade snapped completely in half. I'd had it for about 15 years, and it wasn't exactly treated with care ... I admit. Hence, you may have seen - I've just ordered 3 new knives, all the same, henckels 4* .... mainly cos I first bought a set for my Mum when living in Luxembourg (germany pretty close), and inherited them, so why change if nothing (much) broke? Hmmm, not helpful especially, but I answered!! I like my henckels knives, but then I'm not a chef!
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Permalink Reply by Mark Harrop on -
Wow, love the knives, Tony!
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Permalink Reply by Tony Roberts on -
Hi all. Thank you for the comments and suggestions.
I think I am going to give the Henckels a go to kick off with and then see where I go from there. I'd be interested in any Pro chefs ideas for a knife which is more high end.
Again, thanks for the comments, much appreciated.
Happy cooking & chopping.
Tony
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