True, but given that these specific elements will be incorporated in this dish, if any one of them has a pathogen that will survive the cook, I am guessing the dish will quickly become lost in history…or maybe become Fugu Francaise.
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Disagree.
Super. Explain what you would do differently and how it would result in a different outcome with the dish on the cutting board in the video. Everything you see in the video is freaking raw. It all has to be cooked through to be safe. He didn’t use the knife, spoon, and cutting board to make a side salad, that wouldn’t be cooked, to go with the dish. There simply was zero cross-contamination. None. If a food ingredient or product was cross-contaminated identify what it was. Are the knives, utensils, cutting board, etc. contaminated? Hell yes, they are. Did you see him use them to prepare another dish? No, you didn’t.
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Yeah. I saw this new. I am holding my opinion now. It seems a little silly, but who knows, maybe it really help cutting. Not sure.
I may be the Luddite here, but I dont think I would bite.
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For the holidays they are releasing the Brian Wilson model. It has a chip that plays Good Vibrations when you are cutting. This was some time in the making. At first they were going to use I’m All Shook Up but they just couldn’t make it work. So it was back to the cutting board.
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He didn’t replace Dennis Wilson, btw.
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Dear Claus, I have been reading your posts for many years now and know you to be extremely detail oriented and your opinions to be based on extensive experience. I also know your whetstone regimens have been tested by you for a long time and now I am intrigued you used ceramic rods and dickoron steels. Which exact combination of ceramic rods and which dickoron have you found to be most useful for daily honing/sharpening?
Like Eiron mentioned, I would worry a little that the rods being rounded have less complete contact with the blade edge and the angle might be harder to keep consistent during each stroke. But I am pleased by your endorsement.
Has frequent use of rods not made the curvature of your blade edge altered?
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Ceramic rods are great for fast and easy maintenance of an edge. And I am in no way questioning your results.
But due to the fact that you mention yourself, that a ceramic rod constantly grinds away a little bit of material. Eventually you will need to thin the knife. Otherwise you end up with a knife with a sharp edge but that is too thick behind the edge to cut well.
Another great way to maintain an edge is a leather block. Removes less material and angle is less important. Just don’t use leather strops. They will make the edge too concave because they bend down when you apply pressure.
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One of my Kramer Meiji 20 cm Chefs knives is still super sharp after 5-6 years of only maintaining it with my 2 ceramic honing rods and my 2 honing steels -SUPER MEGA SHARP ! It hasn’t seen a whetstone ever. I can compare it to my other identical Kramer Meiji 20 cm Chefs knife, which I have sharpened several times on my whetstones, and they are identical in sharpness pretty much - cut though a piece of paper like hot butter. I can drop both knives and they’ll cut by themselves through the piece of paper - swoooosh.
No problem with a knife getting too thick behind the edge yet - not even close. I can go on like this for years to come without any problems. If I was a pro chef and used the same knife daily, the situation might be different - but as a home cook with a knife collection of 30+ Chef/Gyutoh type knives in extreme hard steel I can’t see any problems like you describe any where in the near by future.
I gave my father a set of 4 Wüsthof Classic Ikon knives back in 2018.
They have never seen a whetstone in their lives and I only maintain them with 2 Dickoron honing steels and one Zwilling Ceramic honing rod. They are SUPER MEGA sharp and cut through a piece of paper like nothing, ripe tomatoes like nothing, ripe bell peppers like nothing.
People seem to love to exaggerate how complicated it is to maintain and sharpen a knife for daily use in a home kitchen. I can only laugh at these guys with the experience I currently have. They overcomplicate sharpening and maintaning an edge on a knife to a degree where it’s almost sad to listen to.
I also own a leather strop block, the one from Zwilling, and use it after a round of sharpening on my whetstones, but it’s just for fun - it’s not necessarry at all to use, a simple honing steel in a mild grind will do the same pretty much.
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Hi Alarash,
I own a range of honing steels and ceramic honing rods.
I own these Dickoron:
Dickoron Combi Square 30 cm
Dickoron Classic Sapphire cut oval 30 cm
Dickoron Micro oval 30 cm
Dickoron Polish oval 30 cm
I own these from Ioxio:
Ceramic sharpening rod 26 cm DUO oval Olive wood handle
Ceramic Sharpening rod 30 cm oval Grind 800
Ceramic Sharpening rod 30 cm oval Grind 3000
Zwilling:
Zwilling Ceramic 26 cm round honing rod - no grind specification but my guess it’s a grind 500-600
Zwilling Diamond 26 cm oval sharpening rod - no grind specification but my guess it’s a grind 300-400
I also own a range of Naniwa Pro whetstones - #400, #600, #800, #1000, #2000, #3000, #5000 and also own a couple of Wüsthof Combi whetstones I use to practice my muscle memory on.
Of Course I also own a range of cleaning stones and eraser stones to keep my stones sqaure and clean.
Finally I also own a Zwilling Leather Strop block I use to polish the blade on after a sharpening session.
I use them all in combination and just for the fun of it.
I have never used a honing steel or a sharpening rod and not felt the knife immediately felt sharper just from a few strokes. I can’t grasp why more home cooks don’t use these before prepping in the kitchen - they are so easy to use once you’ve tried it a couple of time, it’s a no brainer.
Frankly I have no idea of the blade curve has changes over time from using them - again people overthink and overcomplicate things - it’s just a freakin’ knife, if it gets sharper great, if not you’re doing something wrong. Once the geometry of the knife is skewed and it effecs the performance of the knife I’ll sell it or give it away to family & friends. No big deal. So far I have NEVER ruined a knife yet.
It’ll take years and years before this happens to a high quality hard steel knife - maybe decades.
Why worry over this now ? I think I have 50-60 knives in my current collection - around that number.
Not all are super expensive. I own a range of the cheap Dick Blue Plastic butcher knives, which I use for cutting raw meat & raw fish and they are simply excellent knives.
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I so agree that sharpening is over complicated for many. With no thought as to the geometry of the edge, merely water stone sharpening, maybe two or three times a year, using a natural and shallow angle at which I can hold the blade and stones no finer than 1000, often 500 or under, and regular swipes on a Dickoron round sapphire 14", everything stays “kitchen sharp.” I have zero interest in a gorgeous polished edge. It’s just a tool, albeit an old friend as well. This basic regimen, save a change from an old Sabatier steel to the slightly less aggressive Dickoron, has been in regular use on the same knife for over half a century. It seems happy.
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WM reviews for this knife are certainly mixed. Half screaming fake and the other half saying it’s a good knife for the price. Sellers are all in the USA. Of course that doesn’t mean much. 81% off? Yeah, I think you might be on the right track.
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Whether it was legit or not would be irrelevant to me if it took and held a good edge and was comfortable in my hand. Some of my favorite kitchen things are “no name.”
I was thinking the same thing.
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I paid $150 for mine & love it.
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And that’s fine. Makes no difference to me how much people spend on knives. I was simply addressing her concern that she might wind up with a “counterfeit “ knife.
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