Original Post
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Edited May 30, 2021
at 07:29 PM
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Zwilling.com has
Select Zwilling Cutlery (2nds) on sale as listed below. Shipping is free on orders $59+
Note: Product may have minor visual imperfections or a damaged box.
Example Deals (prices as marked):
- Zwilling J.A. Henckels Cutlery
- Zwilling Five Star Cutlery
- Zwilling Professional S Cutlery
- Zwilling Pro Cutlery
- Zwilling Twin Point Cutlery
- Zwilling Artis Cutlery
- Zwilling Four Star Cutlery
- Zwilling Gourmet Cultery
- Zwilling Kitchen Shears
- Zwilling Life Cutlery
About this deal:
- My price research indicates that the Zwilling 6" Meat Cleaver is $8 Lower (21% Savings) than the next best reputable merchant at the time of this post.
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Triplets are Swedish and Quadruplets are from a secret lab in the basement of Cal Tech. Those last two are hard to find but I picked some up at Marshall's a few weeks ago.
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Thing is, that metal, whether the knife is stamped or cut from it, was necessarily forged at some point too It's going to come from a roll that was flattened from a slab, and that's a similar process in some ways.
https://www.cutleryandm
I got mine on sale last year, together with the Santoku. The Nakiri blade is slightly thinner than the Santoku, making it the sharpest of the bunch. I'm used to the slicing motion so the Santoku is my favorite, my wife uses the Nakiri most of the times as she's more of a up-down chopping motion.
See the attached image, I tested the knife when I first got it (the Wusthof Gourmet chef was next to it).
https://www.cutleryandm
I got mine on sale last year, together with the Santoku. The Nakiri blade is slightly thinner than the Santoku, making it the sharpest of the bunch. I'm used to the slicing motion so the Santoku is my favorite, my wife uses the Nakiri most of the times as she's more of a up-down chopping motion.
See the attached image, I tested the knife when I first got it (the Wusthof Gourmet chef was next to it).
The 5 star cleaver looks to be back in stock as of 8:00pm PDT
The best way to deal with chipping is to avoid it all costs, primarily because the "second best" way is a total misnomer - there's nothing good about it.
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Can anyone recommend a high quality sharping whetstone?
I don't spending more for a high quality whetstone that will last me a lifetime.
Can anyone recommend a high quality sharping whetstone?
I don't spending more for a high quality whetstone that will last me a lifetime.
A nifty tool for stone sharpening is the Sharpal angle guide. You just rest them on the end of the stone to establish the angle. The two pack is $7 on Amazon. https://www.amazon.com/196N-Whets...B07R76T
The best way to deal with chipping is to avoid it all costs, primarily because the "second best" way is a total misnomer - there's nothing good about it.
Thing is, that metal, whether the knife is stamped or cut from it, was necessarily forged at some point too It's going to come from a roll that was flattened from a slab, and that's a similar process in some ways.
And I can't believe people think 15 degrees is a fine edge. I sharpen between 6 & 7 degrees per side on my slicers. The increase in edge retention is spectacular. It takes less force to initiate a cut, and more cuts can be performed at the same level of forced applied. In both mechanical test bench procedures and in empirical testing at various food processing tasks, like deboning chicken by hand, slicing cheese blocks, cutting cured meats on circular blade slicers, and cutting crops by harvesting machinery. The amount of published studies on something as simple as cutting food is pretty impressive.
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And I can't believe people think 15 degrees is a fine edge. I sharpen between 6 & 7 degrees per side on my slicers. The increase in edge retention is spectacular. It takes less force to initiate a cut, and more cuts can be performed at the same level of forced applied. In both mechanical test bench procedures and in empirical testing at various food processing tasks, like deboning chicken by hand, slicing cheese blocks, cutting cured meats on circular blade slicers, and cutting crops by harvesting machinery. The amount of published studies on something as simple as cutting food is pretty impressive.
I lack the stomach to watch them, but I suspect that just viewing a couple of videos on commercial meat processing would give some insight as to why so much research has been put into knife use in the food industry.