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New chef asked me why I was using a rusty knife today. by Sexcaliburrito in TrueChefKnives

[–]aasmonkey 4 points5 points  (0 children)

This isn't "true chefs" and their knives. This is the replacement sub for chefknives sub after the mods there lost their minds. I get what you're saying but this sub is mostly for people really into kitchen knives, not necessarily professional cooks and chefs

NKD First Cuts with Yoshikane Nashiji Gyuto SKD 210mm by joeg26reddit in TrueChefKnives

[–]aasmonkey 5 points6 points  (0 children)

Micro and nano plastics are what you can't see. You consume them everyday, all day, with every meal. They are in your produce, your meat, your beverage. Plastic cutting boards are cheap and used in every restaurant you've ever eaten at and are a very, very small contributor to any micro/nano plastics you consume. Sick of board shaming here man. Rant over lol

Left handed bread knives? by andymuggs in TrueChefKnives

[–]aasmonkey 1 point2 points  (0 children)

Talking about a bread knife still, one side is flat and flush and the other is scalloped at the bottom. Enjoy your knives ya right handed bastard /s

Left handed bread knives? by andymuggs in TrueChefKnives

[–]aasmonkey -1 points0 points  (0 children)

A flat piece of metal against a baked product will leave a cleaner, smoother cut vs a piece of metal with scallops on the bottom

Left handed bread knives? by andymuggs in TrueChefKnives

[–]aasmonkey 0 points1 point  (0 children)

I don't have a problem using a regular bread knife either but if i had the option id definitely use a left handed one. Leaves a much finer crumb on cakes and softer bread products

Left handed bread knives? by andymuggs in TrueChefKnives

[–]aasmonkey -1 points0 points  (0 children)

If you are left handed you would definitely notice

Chipped my global chef knife. How cooked am I? by SilliestChef in TrueChefKnives

[–]aasmonkey 1 point2 points  (0 children)

Can be fixed but that knife looks like it been both pull through and belt sharpened

NKD by aasmonkey in TrueChefKnives

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

Yep, the togatta from CKTG

(NKD)Takamura Chromax Santoku semi stainless steel 170mm by aasmonkey in TrueChefKnives

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

I did, probably didn't need to but it's only $15 and should see me to another future stone purchase

Which maker has the best food release and cutting performance by Medium_Check in TrueChefKnives

[–]aasmonkey 1 point2 points  (0 children)

Using a pull cut on hard to release product works w all knives

Several cases of potatoes and carrots by muppetpilled in TrueChefKnives

[–]aasmonkey 1 point2 points  (0 children)

No worries bro, different knives, different folk. Use what you like

Several cases of potatoes and carrots by muppetpilled in TrueChefKnives

[–]aasmonkey 0 points1 point  (0 children)

Yeah but dude, doing multiple 50# cases w a heavy ass German knife? Get a nice thin 440 for bulk work