oh man when he grabbed the bottom of the actual pan i could feel my own hand melting
it seems like it wasn't actually too hot based on his non-reaction, but oh boy that coulda been real bad
one of the first things you get hammered into your head at school/kitchen work is to NOT CATCH THE FALLING KNIFE OR PAN
you might think it's stupid, but it is instinctual to grab something you drop
same when you work with torches
I learned this lesson real young when one of my buddies nearly lost his thumb being a dumbass with a mall katana.
Turns out, even cheap mall katanas can cut like a bastard when you try to catch them by the sharp part.
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#pipeCocky Stride, Musky odoursPope of Chili TownRegistered Userregular
I have known dudes to spend that much, but they likely only have it at home or maybe if they're michelin starred
you will get just as much out of a $150 knife that will last longer than you do and will keep a great edge
anything passed a wustof or henckels is vanity rather than functionality or quality
EDIT: but yeah, any kitchen or butcher I've ever been in the back of has those style knives right there for whoever doesn't bring their own(so almost everybody)
One of the cooking/kitchen youtubes did a consumer reports style thing on a bunch of different chef's knives and while there was one really expensive one that was pretty dang good, there was another that was like $40 that was nearly impossible to tell apart.
fakeedit: here we go. It was originally a test of various carbon steel knives, but when they had the clear winner, they decided to pit that $300 knife against their go-to stainless steel $40 knife, and it took a LOT of use (including at least 50 weighted strokes on a glass cuttingboard (aka the easiest way to wreck a knife) to find any meaningfully noticeable difference in the two knives, and it was still just not a big difference.
When I was a trainee chef I got myself a nice Gustav, asked one of the chefs to run the steel over it so I didn't immediately fuck it up, and he rammed it point-first into the steel.
6 or so years later when I got married I spent some gift money on a few Globals, recounted the story of how the chef took the point off my new knife when I got it, and then immediately bonked my new cook's knife on a tile, bending the point.
No moral, other than that I shouldn't be trusted with sharp objects.
Also 15 years on I still use the Gustav because the Global is too long.
The best knife is the one that fits your hand the best, weighs the best for what you want, and has a good cost effectiveness for you, the user. I see a lot of these $400 designed knives with handles that look like torture devices.
The best knife is the one that fits your hand the best, weighs the best for what you want, and has a good cost effectiveness for you, the user. I see a lot of these $400 designed knives with handles that look like torture devices.
Yup, even when Good Eats covered knives, they did a segment with a professional knife sharpener and he said the number one thing to look for is how it feels in your hand. Adam Ragusea added later that the feel and fit should make you want to use it, because the knife you buy but never use is functionally useless. And that goes just as much for cost. If it's so expensive you're afraid to use it, it's too expensive.
Shortytouching the meatIntergalactic Cool CourtRegistered Userregular
victorinox knives are absolutely bonkers good for the price but the handles on them tend to be too chunky for comfort, imo
the stuff the handles are made of is also really brittle
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Petesalzlvorpal blade in handRegistered Userregular
this is giving me flash backs to when i worked at a sandwich shop. i remember the knife blades we used seeming like pretty good quality (relatively speaking for that type of eatery), but the handles seemed like they for some unknown reason had been intentionally designed to be uncomfortable. good times.
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WeaverWho are you?What do you want?Registered Userregular
Goddamnit you had to link a restaurant supply site, now I wanna scrap all of my dishes and kit my kitchen out with nothing but what looks like it came from some old roadside diner.
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Now that gif is clearly reversed.
Drone Chimps will destroy us all.
you will inevitably fuck up in a kitchen when your hardware fails in a spectacular fashion
you will also grab a pot/pan by the handle when it has just been out of the oven too
it seems like it wasn't actually too hot based on his non-reaction, but oh boy that coulda been real bad
one of the first things you get hammered into your head at school/kitchen work is to NOT CATCH THE FALLING KNIFE OR PAN
you might think it's stupid, but it is instinctual to grab something you drop
same when you work with torches
I mean also don't catch those torches too, but I meant more of the oxy-accetaline variety
~ Buckaroo Banzai
I dunno, I think I'd still try to catch an $800 knife.
most chefs do not use 800 knives, even top chefs
also, I hope you got real good insurance, cause reattaching tendons ain't cheap
I learned this lesson real young when one of my buddies nearly lost his thumb being a dumbass with a mall katana.
Turns out, even cheap mall katanas can cut like a bastard when you try to catch them by the sharp part.
Literally only TV chefs use 800 dollar knives.
Working cooks use this shit
Need some stuff designed or printed? I can help with that.
What you see in this little wannabe badass's belt is an engraved silver knife from Tiffany Co. and cost around $800 in 1884 dollars.
Here's what it looked like out of the sheath:
~ Buckaroo Banzai
I have known dudes to spend that much, but they likely only have it at home or maybe if they're michelin starred
you will get just as much out of a $150 knife that will last longer than you do and will keep a great edge
anything passed a wustof or henckels is vanity rather than functionality or quality
EDIT: but yeah, any kitchen or butcher I've ever been in the back of has those style knives right there for whoever doesn't bring their own(so almost everybody)
oh yeah, there are plenty of solid knives in the 75-200 range
just giving two common and well-respected ones as an example
fakeedit: here we go. It was originally a test of various carbon steel knives, but when they had the clear winner, they decided to pit that $300 knife against their go-to stainless steel $40 knife, and it took a LOT of use (including at least 50 weighted strokes on a glass cuttingboard (aka the easiest way to wreck a knife) to find any meaningfully noticeable difference in the two knives, and it was still just not a big difference.
https://www.youtube.com/watch?v=e50gujs4l-I
realedit: the stainless steel knife was a $40 swiss army knife (victorinox), that's now only $32 on Amazon.
6 or so years later when I got married I spent some gift money on a few Globals, recounted the story of how the chef took the point off my new knife when I got it, and then immediately bonked my new cook's knife on a tile, bending the point.
No moral, other than that I shouldn't be trusted with sharp objects.
Also 15 years on I still use the Gustav because the Global is too long.
Yup, even when Good Eats covered knives, they did a segment with a professional knife sharpener and he said the number one thing to look for is how it feels in your hand. Adam Ragusea added later that the feel and fit should make you want to use it, because the knife you buy but never use is functionally useless. And that goes just as much for cost. If it's so expensive you're afraid to use it, it's too expensive.
the stuff the handles are made of is also really brittle
https://www.amazon.com/gp/product/B0019WZEUE/
This is the one I use, the only complaint I have is I can't toss it in the dishwasher.