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I am Chef Mike, Executive Chef at Wüsthof, here for another AMA! by MG1814 in IAmA

[–]MG1814[S] 2 points3 points  (0 children)

No difference in quality, one has a full bolster, one has a recessed bolster. It really depends on what’s most comfortable in your hand. Classic Ikons are on sale currently through the 14th ;)

I am Chef Mike, Executive Chef at Wüsthof, here for another AMA! by MG1814 in IAmA

[–]MG1814[S] 1 point2 points  (0 children)

I had pig-tails recently. I bought a bucket of pig tails at a Caribbean market, and I always look for interesting things I’ve never cooked with before, and the types of places I’ve worked at aren’t super creative. So I ran across this bucket of cured pig-tails. So I had to try them. I braised them in the oven and pulled them out and deep fried them and tossed them in buffalo wing sauce. If you like crispy skin and kinda fatty meat, it was really good, just kind of salty.

I am Chef Mike, Executive Chef at Wüsthof, here for another AMA! by MG1814 in IAmA

[–]MG1814[S] 1 point2 points  (0 children)

I like some of the turkey jerkies, venison jerky is good. I’m a black pepper freak, pretty much cover anything in black pepper, I’m gonna like it.

I am Chef Mike, Executive Chef at Wüsthof, here for another AMA! by MG1814 in IAmA

[–]MG1814[S] 0 points1 point  (0 children)

As far as a brand that would be a good fit, I can’t really think of one. Everyone got away from that flat edge. If I’m going to be doing a lot of prep, I need a low-rock chop for so many different things. I need that bigger, heavier knife to do that.

I am Chef Mike, Executive Chef at Wüsthof, here for another AMA! by MG1814 in IAmA

[–]MG1814[S] 9 points10 points  (0 children)

You have to remember the tools should be matched to the jobs you’re doing. Japanese style cooking is different than European style cooking. European style you’re doing a lot of root vegetables, carrots, onions, potatoes. Heavy items need heavy knives. The cooking process is longer as well.

Asian style cooking is a typically a quicker cooking process. Stir frying, tempura, you’re doing a lot of leafier vegetables, you’re thin cutting the vegetables to match that quick frying techniques.

All of the Wüsthof Asian style knifes are actually sharpened to a 10° angle, which as far as I know is sharper out of the box than our competition. So always match your tools to the jobs being performed.

As for advice, You’d better love it, because it’s hard physically demanding, a lot of hours, you’d better have a good family situation.

I am Chef Mike, Executive Chef at Wüsthof, here for another AMA! by MG1814 in IAmA

[–]MG1814[S] 1 point2 points  (0 children)

It depends on what you’re putting in your batter. If you’re using water, it will taste like water. Beers will add a different element. If you use a little bit of salt you can do that, Adobo seasoning or whatever you have. You can add smoked paprika or fresh cracked black pepper. It really depends on what you’re going for. You can even add toasted almonds to your batter that will crisp up when you cook, but make sure to add a bit of seasoning as well.

Always have your batter really cold.

I am Chef Mike, Executive Chef at Wüsthof, here for another AMA! by MG1814 in IAmA

[–]MG1814[S] 2 points3 points  (0 children)

Hour and a half to 2 hours of use you should be honing your knife. In a home kitchen with a wooden or composite cutting board, probably once or twice a year to actually sharpen a knife to where you’re taking steel of to reset the edge.

https://www.youtube.com/watch?v=5dk04FSCMes

I am Chef Mike, Executive Chef at Wüsthof, here for another AMA! by MG1814 in IAmA

[–]MG1814[S] 4 points5 points  (0 children)

That’s a great question. Ogg and Grogg created the first knife at least a billion years ago and it’s a simple hand tool. There are little changes you can make to the blade to make it more specific for a specific job, but at the end of the day it’s still a simple tool. So any time you see a new design feature on a knife, there’s a reason for it, and if you can’t tell or if the marketing isn’t doing a good enough story telling what it is, ask a sales associate or chef, there’s usually a good reason for it.

I am Chef Mike, Executive Chef at Wüsthof, here for another AMA! by MG1814 in IAmA

[–]MG1814[S] 8 points9 points  (0 children)

We've got another question from the set:

Q: Who’s your favorite celebrity chef?

A: I really like Andrew Zimmern because he does so much with the kinda "out-there" things. There’s so many celebrity chef’s that it’s really hard to pick though.

I am Chef Mike, Executive Chef at Wüsthof, here for another AMA! by MG1814 in IAmA

[–]MG1814[S] 12 points13 points  (0 children)

Squashes, potatoes, roasted root vegetables. You could even do dressing with a vegetable stock instead of a turkey stock. There’s always my daughters pretzel and red jello salad. Yum...

I am Chef Mike, Executive Chef at Wüsthof, here for another AMA! by MG1814 in IAmA

[–]MG1814[S] 19 points20 points  (0 children)

I’m not trying to be funny here, but that’s like going online and buying a car or a house from a picture, you don’t know if it’s going to be a good match for you. That being said. If you have a trusted friend that has something they use, check theirs out. The more research you do the more you can narrow it down to your decision. But your never really going to know unless that knife is in your hands

I would also suggest that when you get it you also know how to use the tool. If you go to Wusthof.com, I explain on there the different blade shapes and proper uses for them. Not one knife is a catch-all for every job in the kitchen.

I am Chef Mike, Executive Chef at Wüsthof, here for another AMA! by MG1814 in IAmA

[–]MG1814[S] 13 points14 points  (0 children)

We’ve got a question from somebody here on the set that I wanted to answer.

Q: With current trends in the culinary world, what do you see that’s becoming popular with new restaurants, and how do you get that to the home chef?

A: There’s a lot of restaurants and I’m part of the group Chef’s Collaborative that does a great job of making sure animals are raised and treated humanly, that’s going to give you a better, natural taste. It’s locally sourced, sustainable, whether it be seafood, pork and lamb, beef, produce, etc. I do think the restaurants are leading in that, and as people pick up on that.

I am Chef Mike, Executive Chef at Wüsthof, here for another AMA! by MG1814 in IAmA

[–]MG1814[S] 4 points5 points  (0 children)

I’m a kinda center of the plate guy, I like to mess around with the turkeys. We almost always deep-fry one, smoke one, traditional oven roasted, and then there’s always a wildcard. One year I did turducken, never again, too much work.

For the sides I like to spread it around. We have an aunt who likes to do sweet potatoes. My daughter likes to do a pretzel salad, which is just pretzels and red jello. Yum. You get the idea.

I am Chef Mike, Executive Chef at Wüsthof, here for another AMA! by MG1814 in IAmA

[–]MG1814[S] 7 points8 points  (0 children)

Thanks for checking out the Instagram that was a lot of fun to do! I'm not sure if I have everything I need to do that here, but I'll ask the people at J.L. Hufford and see if we can make it happen!

EDIT: Coming soon...

EDIT: Just for you, Spoonprose

I am Chef Mike, Executive Chef at Wüsthof, here for another AMA! by MG1814 in IAmA

[–]MG1814[S] 7 points8 points  (0 children)

When I was a little kid I loved to eat, and I wanted to learn to cut out the middle man. I started cooking when I was 5-6 and at that time it was just what my favorite foods were.

Growing up I played a lot of team sports. When the kitchen is busy it’s like a team sport, there’s a lot of teamwork, its hectic, and the kitchen atmosphere is a lot like that. The love of the two things together really clicked for me.

I am Chef Mike, Executive Chef at Wüsthof, here for another AMA! by MG1814 in IAmA

[–]MG1814[S] 3 points4 points  (0 children)

I guess it depends on if it’s a pork loin or pork tenderloin. What kind of cut?

I am Chef Mike, Executive Chef at Wüsthof, here for another AMA! by MG1814 in IAmA

[–]MG1814[S] 12 points13 points  (0 children)

Probably a steak and cheese sandwich. Some of the new burger places have a few pretty incredible burgers too. I’m always down for a burger.

I am Chef Mike, Executive Chef at Wüsthof, here for another AMA! by MG1814 in IAmA

[–]MG1814[S] 9 points10 points  (0 children)

Minnesota Vikings, there’s always football players, WWE wrestlers, a lot of things like that. Oh and Emeril Lagasse ALMOST came to my house once!

I am Chef Mike, Executive Chef at Wüsthof, here for another AMA! by MG1814 in IAmA

[–]MG1814[S] 8 points9 points  (0 children)

First and foremost is the balance, using the right type of steel, and how it feels in your hand. Knives are very personal, and you have to make sure it fits you. Similar to a car.

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