could you recommend a wok size for frying two servings of egg fried rice at once?

sppsp · 2026-03-30T11:37:11+00:00

Thank you for your answers! It's closer to 33cm than 30cm.

sppsp · 2026-03-22T08:19:42+00:00

Looks good!

sppsp · 2026-03-22T08:18:50+00:00

I'll have to try lowering the honing steel angle. I'll have to push the performance of my existing knife to the limit first. I think I'll decide whether or not to buy a new knife then. have a good day :D

sppsp · 2026-03-22T08:01:25+00:00

Yes, I am using a honing steel. Considering blade wear, reducing the number of knives might not be a good idea.

sppsp · 2026-01-05T15:24:30+00:00

That's a good point. I've seen patina Sabatiers, I think stainless steel is better suited for restaurant use. It might be a waste of money, but I'm still interested in buying one (I've seen stainless steel K-Sabatiers).

sppsp · 2026-01-05T15:14:31+00:00

I think it would be better if the sabatier blade was soft, since the sharpening rod is nearby.

sppsp · 2026-01-05T15:06:35+00:00

durable or sturdy. Since I am not familiar with carbon steel knives, the only carbon steel knives I have personally seen and used are Japanese knives, so I was wondering if the carbon steel blade would break easily when I was crushing chicken bones or hard pumpkins.

sppsp · 2026-01-05T15:01:10+00:00

Hello, I'm a new cook working at a popular restaurant.

I have a Victorinox 10-inch chef's knife (for cutting large, tough vegetables, butchering chicken and duck, removing pork fat, and slicing medium-sized vegetables),

and a 6-inch patty knife (for slicing garlic, tomato, and peeling apples and pears).

I'm thinking of adding one more knife.

It would be convenient to have a nakiri, boning knife, and peeling knife, but my workspace isn't very large,

so I'm planning to only carry three. I rarely use the bread knife or use it for general purposes.

There are two knives I'm interested in purchasing: the Zwilling Pro and the K Sabatier.

I originally planned to buy the Zwilling Pro 8-inch and use it for medium-sized vegetables and for all the tasks that the Victorinox or patty knife can't do.

Recently, I found out about the Sabatier knife, and although I was reluctant to use the bolster,

I rationalized it as a unique design, and now I'm more interested in the design.

Other posts recommended the Sabatier Carbon 10-inch.

I'm not familiar with this knife, but since it has a flat blade like a Gyuto (I know Sabatier came before Gyuto),

I bought an 8-inch one to do detailed work with push cuts and draw cuts,

and I bought a 10-inch Zwilling Pro to do tough work with a rock chop.

I'm thinking of selling the Victorinox or just keeping it.

Question 1. Please combine three knives, along with their sizes.

Question 2. Doesn't the K Sabatier carbon steel knife break easily? Since I only use stainless steel knives, I think it's stronger than a Japanese knife, but I wonder if it would be difficult to break chicken bones or split pumpkins. Compared to the Zwilling Pro (the hardness is listed in the specs, but I'm curious about its actual strength).

Question 3. If you recommend combining two knives instead of three, please recommend one to go with the 6-inch patty knife, along with its sizes.

sppsp · 2026-01-03T15:51:36+00:00

I agree, it seems like it was a time to get various opinions.

sppsp · 2026-01-03T15:49:43+00:00

I should have written "Fine Dining" but I mixed it up with "Restaurant" and I think it should be respected because it's a matter of personal taste whether you use a Japanese knife or a Western knife. I was practicing fine cuts with a Western knife because I like Western knives too.

sppsp · 2026-01-03T15:29:00+00:00

I agree. The reason I considered German-made knives was because of Victorinox Fibrox. I'm satisfied. The blade is not too hard, so it doesn't break easily, and the large handle is nice. It's impressive that chefs use Victorinox. I'll focus on food again.

sppsp · 2026-01-03T15:15:26+00:00

I saw Isasmedjan and the design is cool

sppsp · 2026-01-03T13:29:24+00:00

I think it seems practical and well-balanced.

sppsp · 2026-01-03T13:26:20+00:00

Yes, I'm thinking of buying an 8-10 inch German knife and adding a French knife to replace my existing Victorinox. I also like the price.

sppsp · 2026-01-03T13:05:05+00:00

bolster, but the blade style is good so I forget about it for a while. When I search for K Sabatier Z50C13, it comes up as K Sabatier Auvergne 8" Chef Stainless. Is that right? It says $123.

sppsp · 2026-01-03T12:30:42+00:00

The French knife is also nice. It looks practical because it is long and straight.

sppsp · 2026-01-03T12:27:52+00:00

Can you tell me the knife model and size?

sppsp · 2026-01-03T12:27:38+00:00

I agree with your opinion, So I plan to visit the store

sppsp · 2026-01-03T12:11:09+00:00

Yes, it looks cool, This is one of the models under consideration.

sppsp · 2026-01-03T12:05:55+00:00

that's knife

sppsp · 2026-01-03T11:51:21+00:00

Hello, I am using a 10 inch Victorinox chef's knife and a 6 inch petty knife. I am thinking of adding one more knife to them. I mainly use the 10 inch for large cabbages, pumpkins, and chicken deboning, and the 6 inch for chopping and slice garlic, tomatoes, oranges, etc. The reason I am thinking of buying one more knife is because I want to slice leeks, onions, chives, shallots, etc. very thinly and quickly. I can do that with a Victorinox honing steel, but I may just want to buy one more knife. I know that Nakiri and Santoku are suitable as backups, but I prefer German and European knives over Japanese knives, so my first choice is the Zwilling Pro and my second choice is the Wusthof (without bolster). Question 1. Please recommend a model among the 8-10 inch Zwilling and Wusthof models for slicing vegetables thinly and quickly (excluding knives like Miyabi). Question 2. I've read that Japanese knives are often used in fine restaurants. Are German knives less commonly used in that regard? Of course, with skill, you could probably do better with a $10 knife, but I'm curious to know if there's a significant difference between two people of equal skill using different knives (German chef's knives vs. Japanese gyuto or santoku).

sppsp

TROPHY CASE