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Waaaiittt.
Is that from Warhammer?
Yes part of the space Nazi troops
Exterminating entire planets of disobedient “degenerates” to own the Nazis
As a chef I feel like I have to say that a lot of these are wrong (or are weird choices,anyway), but the bottom one is chefs kiss.
I think I need to play Wolfenstein again…
Tbf, the ham slicer is probably sub-optimal for Nazi-cutting work. A paring or utility knife would be a much better choice, the small size allows you to move them quickly and a sharp point is critical for getting at those hard-to-reach places that need a good puncture.
Oh, you’ve got it wrong. The inefficiency is deliberate.
Why do all knives not say Nazi?
Get yourself one of those Gears of War chainsaw guns. You will look cool as fuck sawing through some fascist shithead
Do they come in bigger sizes?
Removed by mod
Honestly my trusty chef’s knife cuts bread no problem. And on my homemade bread it keeps it from being too crumbly unlike my “bread” knife.
I also have full faith that it would work just fine on Nazis
A good chef need only 3 knives. ~ Gordon Ramsey
A knife is only a sharp, flat piece of metal. ~ me
You dont need knive-sets, no need for japanese foulded metal. ~ Huggbees
Just sharpen your knife and get rid of it if it aint good. ~ me
Hard disagree with the bottom two, but a santoku, a regular-ass chef’s knife (Japanese, or German when a Japanese one’s unavailable), and a super sharp paring knife do me just fine. Cooked professionally for 2 decades with just those.
A filet knife and a cleaver I used very rarely, but were something the restaurants always had kicking around, because no one Smeagols one of those like we do our preciouses.
Edit: did GR say which 3 he meant?
I dont quite remember exactly but Gordon always uses a big one, a pairing knife and a flexible one for fish and filet. ( ah I found something, different from memory but what does that count? https://www.youtube.com/watch?v=-av6cz9upO0 he uses: carving, chopping and a large serated knife)
Metal is just metal if its shaped right and sharpened it will do its job. The only reason for a modern person to get those expensive katakana folded steel knives is to look cool.
The only reason the tradition even exists in the first place is that the ore and smelting techniques of the japanese islands made them try to purify the metal through repeated folding and heating.
Meanwhile in european Forgecraft the temperatures got higher so that even low-quality ore could be fully smelted, drastically improving metal quality, allowing for faster forging.
The faster forging has another benefit, the hot metal is in contact with air for a shorter time, so it oxidizes less and looses less carbon, and it needs to spend less time being re-heated in the forge (potentially re-introducin unwanted carbon), both contribute to the final steel being of a better quality. Because its just easier to get the carbon distribution right.
Hard, nearly brittle high-carbon steel on the cutting edge(s), low carbon, flexible steel on the spine of the sword/knife. Where is that with folded steel? That nearly impossible to do! While you could just put two blocks of the right steels together and hammer into shape and then sharpen.
So many people do these bogus “experiences” with these beautiful japanese knive sets, where the only feature for cooking is that it has been adequately sharpened.
