The twisted strap and makeshift knot on that apron are somewhat distracting. And you could dial down on the elongated "ehms". Otherwise likeable presentation.
About 2 years ago I got on a Japanese kitchen knife kick.. and I don't regret my choices... The 6 inch Nakiri and the 9.5 inch Kiritsuke get the most use for me personally. The Shun carving knife as well, but that is only when I have larger meats as a rule, but wow... I would suggest getting stainless steel unless you remember to clean and dry the knife after each use... Two of the knives I bought are high carbon steels and they will rust if you don't look after them. But the Kiritsuke, which is Blue Steel ( a grade on steel) is still razor sharp, I have not sharpened it yet... and I have various diamond, and wet stones for the task. And I guess lastly, don't be taken in by cheap Chinese knock offs, do your research on the manufacturers. A good knife will last you a lifetime, or near enough if you get my point. Not the edge obviously... if you don't want to sharpen them yourself, Shun for example has a lifetime sharpening. Of course you would have to mail it in etc...
Western Chef's knives have got other advantages e.g. ua-cam.com/video/5z_d0soK1cI/v-deo.html maybe use them both..... They are both designed centuries ago for special tasks/special food... don't underestimate them...
Good video but the background music very distracting
Music way too loud.
Its a nice kitchen you have. Very cozy. Congrats.
what knife holder is that?
The twisted strap and makeshift knot on that apron are somewhat distracting. And you could dial down on the elongated "ehms". Otherwise likeable presentation.
About 2 years ago I got on a Japanese kitchen knife kick.. and I don't regret my choices... The 6 inch Nakiri and the 9.5 inch Kiritsuke get the most use for me personally. The Shun carving knife as well, but that is only when I have larger meats as a rule, but wow...
I would suggest getting stainless steel unless you remember to clean and dry the knife after each use... Two of the knives I bought are high carbon steels and they will rust if you don't look after them. But the Kiritsuke, which is Blue Steel ( a grade on steel) is still razor sharp, I have not sharpened it yet... and I have various diamond, and wet stones for the task.
And I guess lastly, don't be taken in by cheap Chinese knock offs, do your research on the manufacturers. A good knife will last you a lifetime, or near enough if you get my point. Not the edge obviously... if you don't want to sharpen them yourself, Shun for example has a lifetime sharpening. Of course you would have to mail it in etc...
نعود عليكم ❤❤❤❤❤❤❤ 0:19
Western Chef's knives have got other advantages e.g. ua-cam.com/video/5z_d0soK1cI/v-deo.html maybe use them both..... They are both designed centuries ago for special tasks/special food... don't underestimate them...
Your "music" screws your presentation bigtime.