![]() It could win the top spot on this list on appearance and comfort alone – I loved the solid, incredibly smooth triple rivet handle and the fact that it’s balanced with both a front and rear bolster. When I tested their Professional X50 Micarta knife I was impressed by how weighty and balanced it felt given its comparitively low price. ![]() Since then, other makers have caught up, though.” How we tested the best kitchen knivesĬhef and Telegraph Magazine editor Lisa Markwell recommends ProCook as a decent mid-range option for chef's knives. They were lighter, that was the key thing, and significantly harder,” says Timpson. So the Japanese came along with a different aesthetic. Traditional Western knives weren’t much to look at, and they were pretty heavy. That brings us nicely to the question: exactly why is everyone so obsessed with Japanese knives? “It began when Global came on the scene in the 90s. You might find some Japanese knives at 64, but that is just ridiculous.” “But there’s a huge difference between the numbers, so if the knifemaker says their knives range between 55 and 58 Rockwell, that’s sort of like me telling a policeman I was driving somewhere between 10 and 80 miles an hour. ![]() “If anyone asks me what you should look for in a knife I’d say it’s the hardness, which should be as close to 60 as possible on the Rockwell hardness scale,” he continues. What should you look for in a kitchen knife? You will also need a knife sharpener to keep your knives in good condition.
0 Comments
Leave a Reply. |