Wasn't quite sure where to stick there, Prep, Butchery and Recipes seems to fit the bill though?
A couple of Serbian type Chefs knives that I finished up today, one in Cocobolo and the second in a blue dyed Flamed Poplar.
Quite unique things the Serbian style, cleaver looking but quite thin at only 3mm at the spine, so not a cleaver, elements of the Japanese Santoku too, that in itself suggest that it is a versatile thing, Santoku translating as three virtues, three uses, mincing, slicing and dicing, wider though, so not a Santoku.
I use one and they are a delight in the hand, just enough tip, a fairly straight cutting edge, lovely for slicing. I also love the way that the width of the blade can be utilised to transfer the chopped food to the pan/pot.
Mine are stainless, SF100, traditionally they would have been carbon, I am not a fan or carbon in the kitchen though, I always feel that I can taste the aftereffects of the steel!?
Cutting edges of this pair are 160mm, or close to.
A couple of Serbian type Chefs knives that I finished up today, one in Cocobolo and the second in a blue dyed Flamed Poplar.
Quite unique things the Serbian style, cleaver looking but quite thin at only 3mm at the spine, so not a cleaver, elements of the Japanese Santoku too, that in itself suggest that it is a versatile thing, Santoku translating as three virtues, three uses, mincing, slicing and dicing, wider though, so not a Santoku.
I use one and they are a delight in the hand, just enough tip, a fairly straight cutting edge, lovely for slicing. I also love the way that the width of the blade can be utilised to transfer the chopped food to the pan/pot.
Mine are stainless, SF100, traditionally they would have been carbon, I am not a fan or carbon in the kitchen though, I always feel that I can taste the aftereffects of the steel!?
Cutting edges of this pair are 160mm, or close to.
