You must be over 18 years old to buy kitchen knives. As soon as you pick up these knives you'll notice the weight and balance. Like many European shovels, the balance point is behind the head, which works well with the total weight of the heaviest blades. With solid reinforcement, a spine, and an end cap, they can be too heavy for some people.
Add his well-sharpened blades to the weight and cutting was much easier to push through everything we threw at him. Even if you work well, testing the sharpness of the chef's blade after chickens and pumpkins, you can peel thin slices of onion like paper. Dalstrong advertises a 16-degree blade edge, which is a good combination of sharpening without getting too steep, which thins the blade and requires more sharpening. For a high-end product, these are a workhorse in the kitchen.
I wanted so much to love this set, that I have passed my blades from this brand decades ago and they are still in use. It's a perfect assortment of blades in large sizes, such as a 10 cutter and a 3.25 paring knife. Its boning knife has a classic design and is sharp to the point. Even though the spine isn't the heaviest in our group, the chef's blade worked well and all the knives had a good edge.
For drawers and travel, our friends at Mercer make a full range of knife covers that are sturdy and reasonably priced, such as their Mercer culinary knife guard, 8" x 1.5". You'll see professional chefs carrying their knives in a roll-up case, and the Shun knife roll, with 8 slots, is good value for money from a premium name. If you travel a lot, it is recommended to use protectors even when the knives are inside many rolls or cases. While the chef's knife's cutting edge is as thin as an Asian-style knife for precise cutting, it's shaped like a Western blade for added weight.
That said, the evaluators found that performance varied ingredient by ingredient; the carving knife sliced ham precisely, but encountered resistance when faced with chicken, and the utility knife weakened with mushrooms, but was efficient on lettuce. Again, no boning knife, the utility knife was fine, but the sharp paring knife pulled the chicken breast off the bone pretty well. The paring knife was also natural, with marks perfect for boning a chicken leg, while the carving knife also stood out with meat. It's a compact camping set with two especially good knives, a six-inch folding chef's knife and a six-inch folding steak knife (yes, they're full size, they're made of the same steel as normal ones).
If you wanted to ask questions, sawing the utility knife would make it more versatile and a longer bread knife is practical with a lot of breads. The Premiere Forged chef's knife shown above and the Santoku Kullenschliff knife are two of the highlights in this ten-piece set. Theoretically they're good for mid-size jobs, but the chef's knife and paring knife can handle just about anything with a little practice.
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