Putting my years of Chinese restaurant experience to good use. I've learned quite a bit over the years and I want to share my knowledge with you! I'm also in to photography and other creative hobbies, so you'll also see non-culinary related posts!
Ikon Classic 8” is now $200 retail. I waited and watched, and recently Amazon gave a one day special on it for $125. I jumped and glad I did. I had a Shun 8” Premium but eventually gave it to my son. Didn’t like the feel or the fact that it can chip easier because of the hardness. I’m a Wusthoff fan, they really hit the sweet spot with the steel.
Not the end of the story, the original Globals were made in Japan however the current ones are made in China and the handle brakes off easily spilling sand all over the place.
Lovely review, well done... a definite trusted source. Keep up the great work! I'll have to go take both for a twirl. Have never owned a fine German knife.
The smell is real. Thanks for mentioning it; otherwise, I'd have thought that something was wrong with my specific model or that I used the wrong cleaning agent.
I own 3 cams, well, more, but use 3. A Canon 5Dmk3, a Fuji X-pro1 and a RX100 Mk1. And, also because it is my EDC cam, I use the Sony the most. Plus, it is a great camera! But, the horror, my RX100 broke :( And now I am looking for a new one. New or used... And I was looking at the VI. But I never use the video, so the only pro would be the larger zoom. But did I miss that on my Mk1.... well no! And just like you I think the 1.8 vs 2.8 lens, is way more important than the larger zoom. And I can buy a V for € 594, and a VI would be at least 150 euros more expensive. So.... I know what I'm gonna do! Thanks for the video.
Made these and they were dry as hell. I strongly recommend making them from scratch where you whip the eggs and milk separately from the dry ingredients. They're a lot better.
The sound test was just hilarious. Useless, without any scientific background and just a waste of time. True, there's a lot out there and 80% better then this video.
A video about a guy who is blown away about Global knives being made from three pieces. This information is then repeated in different variations for 2 mins and 52 secs. Truly mind blowing!
I like the scent of Boos Board Cream...Smells a bit like honey...and leaves a beautiful sheen. I have one cherry and one maple Boos Blocks, I use the Mystery Oil per bottle instructions, the the Board Cream, both boards look amazing. The maple board is 12 years old, the cherry is 4 years old.
How do you recommend sharpening the knife? Should I take it to a professional knife sharpener and tell them about the edge differences? What do you recommend?
As somebody who has gone through the training to be a chef plastic cutting boards are the way they go what do ones can hold on to a whole lot of harmful things that are unsafe if you don't take care of them properly and I would rather not risk it for the biscuit and buy a plastic cutting board use it for 2 years and throw it away and buy a new one to be honest
I just got a 227g tin of this beef soup powder mix, & no, I would not recommended. It does not taste like Vietnamese beef pho soup. A decent alternative would be Mr Chen's Vietnamese beef pho meal kit, get then when they'er at half price is not bad.
after you use it to cook, obviously you'll need to wash it. and then are you supposed to do all that stir frying ginger/green onions again after you wash it?
Thanks Kin for this valuable video. I recently decided to pull my old wok out and start using it again. I never took proper care of it to begin with because I really didn't know how. So now I do and I appreciate your passing along your knowledge--it's a big help!
