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Modern Cooking
Germany
Приєднався 19 чер 2018
Europe’s home for artisan crafted, kitchen knives, tools for the kitchen, filigree glassware and premium tableware
🌍 Express world wide shipping
Visit us at our Berlin Showroom
Modern Cooking UG
Gardeschützenweg 92,
12203 Berlin
Germany
🌍 Express world wide shipping
Visit us at our Berlin Showroom
Modern Cooking UG
Gardeschützenweg 92,
12203 Berlin
Germany
Release Interview - Benjamin Kamon X Tobias Hangler
Altogether, this High Chef knife stands as one of the most beautiful and meticulously crafted knives we’ve encountered in recent years. Its organic, rustic aesthetic gives it instant classic status, making it not only a superior tool but also a treasured heirloom piece for any serious collector or culinary artist.
Available at moderncooking.com
Available at moderncooking.com
Переглядів: 877
Відео
Meet the Maker - Tobias Hangler
Переглядів 2272 місяці тому
Meet Tobias Hangler, the owner of Messerschmiede Hangler and a main contributor to Apex Ultra and Goldvein Culinary Knives. Find out about his journey of becoming a bladesmith and metallurgist, how Apex Ultra came to be and what he strives for when forging his knives. He will also give you a quick overview of knife geometry and how he incorporates sustainability in his process.
High Performance Kitchen Knives - Compound Grinds, S-Grinds, C-Grinds...
Переглядів 3 тис.3 місяці тому
Nerding Out On Knives Nerding out on knives is our new segment where we cover all the technical questions you might have about kitchen knives and what makes an average one average and a great one great! In this episode we discuss compound grinds, in particular the S-Grind. These grinds are characterised by hollow sections that reduce friction, improve food release and generally help to improve ...
Martin Huber Gyuto 230mm Copper Damascus Clad Apex Ultra, Mokume-gane & Gidgee
Переглядів 5734 місяці тому
Martin Huber Gyuto 230mm Copper Damascus Clad Apex Ultra, Mokume-gane & Gidgee
Great video! As an experienced knifemaker I'd also like to add that compound grinds can vary quite a bit in performance depending on how they're done. The size of the starting steel stock, the radius of the hollow, the height of the hollow up the blade, the thickness behind the edge as well as the thickness before the hollow, and the thickness of the web, are just some of the variables involved. With more pronounced changes in the dimensions, you can get better and better food release, similar to the difference between a normal work horse chef knife vs a laser, which comes with trade offs. They're not all created equal.
@@BlackCustomKnives absolutely! Like all products, the quality of the work that goes into them plays a big roll 👍🏻
What a channel find… few are discussing geometry like you. Would love your thoughts on a carbon w/ stainless-clad bunka/santoku… with the best geometry in the 200$ range. 300$ range if the performance increase is justifiable. Thanks!
I’d be keen on a bunka in that direction, personally I think it’s a more versatile knife than the santoku 👍🏻
@@ModernCookingEuropewhat do you think is the best geometry you can buy in the 200USD range?
@@PalmettoPrecision that’s a tough question. Unfortunately, premium geometry is very rare on a 200$ knife. I would say that you’re better off aiming for something around 350-450. It’s double the money, but more than double the performance and on a product that can last you more than a lifetime the extra money is kind of insignificant in relation to the joy that better quality knife will bring you in the kitchen.
An awesome knife and an amazing colab. Whoever buys this beauty will be a lucky gal/guy.
Thanks Doc 👍🏻
Love evertyhting about this, the makers talking together is a great idea and interviewing each other! Just wished for more B-roll of that stunning knife!
@@BalticBlades we already talked about doing more of that in the future. There will be a short of the knife coming soon 👌🏻
@@ModernCookingEurope can't wait!
oh man, great idea of you to go this route, that Tobias and Benjamin discuss their collaboration together. the result of your work rocks. ❤️🔥🔨🔪🌶✨️
@@richardschultz_knives Thanks Mr Schultz, it came out nicely didn’t it 👌🏻
Awesome interview! 👌 ❤
@@tomafenes3330 Friends! It’s gonna be fun every time 👌🏻
Great interview. I enjoyed the questions and good input from Tobias.
@@KnippenbergKnives 🙌 thanks Jeroen
It is always a pleasure seeing one of the "big guys" being cool and normal. Modern Cooking - love the channel and what you are doing with it. Hopefully, one day one of my girls will find its way to your pages and hang out with all the amazing pieces of art you are offering.
@@docsmithbrunonahod3347 thanks doc 🙏 Send me something, you never now 👍🏻
Nice interview gentlemen. . . I enjoyed it a lot ❤️🔥🔨🌶🔪✨️
@@richardschultz_knives thanks Richard 🙌
Love your Tshirt Peter <3
@@MartinHuber_Knives 🤘🏻
Great video! Can you make a showcase of the different birch and bevel lines? 😊
@@marvin1136 Absolutely, waiting for a restock of the Carbon Gyuto and some new stuff and that video will happen 👌🏻
@@ModernCookingEurope that would be awesome, thank you :) I am currently between the Birgersson and the 230mm BB wrought iron on your website - sadly only the 250mm birg is in stock :D
@@marvin1136 would love to have some more work from Bjorn. Let’s see what the future brings 🤞
@@marvin1136 I have some fresh stock of the Birch & Bevel wrought iron that just arrived and they look 🔥
@@ModernCookingEurope Alright :) im looking forward to see them anywhere, is it the line that is currently offered for 650 or the more expensive one for 850€?
Gorgeous knife. Looks like I need to make a trip to Berlin and check out the shop.
@@andreasmisundberntsen9237 welcome any time.
the S-grind is very common in straight razors, helps with rigidity when using such thin blades
I thought straight razors had hollow grinds, which maximises sharpness? I’ve never seen one with an S, I’ll keep an eye for that 👍🏻
@@ModernCookingEurope they have hollow grinds but a lot use a little "rib" to keep the blade from bending too much, its barely noticeable
@@MrKumbancha that’s interesting, I’ll keep an eye out 👌🏻
I can’t believe I’ve only just discovered you guys… what an incredible collection. and Aussie… RIP wallet
Welcome mate, condolences 😂🙌
Why should I buy these when I can get crafted japanese knives from masters in Japan.
@@MrAmisto Japanese knives are great, but you can’t get this from Japan 👍🏻
Great condensed information, no "I think" "I believe" all straight facts and super easy to understand, I think I will share this with my clients when they have questions!
@@BalticBlades thanks Paulius 🙏
A lazer made steel
@@joaoricardo6903 absolutely 🙌
Thanks for the video Peter! I love me a 'Ura' grind. 😉
They are not super common around here, I’ll try to get a few pieces in and have that in a future video 🙌
@@ModernCookingEurope I actually meant to compare these Compound grinds with the Ura-side of a Japanese traditional knife. The concept is the same (minimise stiction and improve food release). The execution very different.
@@chefknivesenthusiast absolutely! Yes, they are very similar in a lot of ways. I’ll consider how to approach this, a very interesting comparison for sure 👍🏻
Very nice collection
@@mohammedhassate3167 the are a few very nice pieces on the wall at the moment 👌🏻🙌
The wall of knives behind you is automatic +10 to authority
@@trhyer 🙌 thanks Trent 🙏
Beautiful knife 👍👍👍
Thanks 🙏
Great video!
Thanks Toma 🙌
What an Honor beeing the first release on your Channel with my super beautiful baby-knaf <3
Mate the honour was mine and that knife is incredible. Thanks for having me at your shop and let me make a mess of the place 🙏
🙌... peter, what a great start 🎉 exciting and relaxed interview, great knife, and well edited. looking forward to more ❤
Thanks Richard, appreciated my friend 🙌
Nice video guys!!!
Thanks Matt, glad you enjoyed it 🙏
2-camera set up on the first interview on the channel. Setting expectations haha
Well it was a team effort on that, Martin offered his camera and we thought why not. Bit we have a bit of work to do to get everything working as it should. You me know me though, I like to push things to be the best they can be ;)
Oh! Bonjour boiz :D
Gday mate!
BONJOUR !!!!!!!!!
@MartinHuber_Knives Bonjour?
@@MartinHuber_Knives Bonjour 🤙🏻
@@krichbam BAUNSCHOUR!!!!
Enjoyed the interview! And what an amazing looking knife!
Thanks Mr Fart 😂🙌