ZWILLING has been the gold standard for premium cutlery for over 290 years. But did you know it is so much more?
Marrying the tradition of expert German engineering and stainless-steel know-how from our long history of knife-making and boasting a family of premium brands such as STAUB and DEMEYERE, the ZWILLING Group is truly the modern kitchen specialist. ZWILLING offers glassware, cast iron, nonstick and stainless-steel cookware, kitchen tools, including electrics and advanced food storage systems, and, of course, a wide spectrum of knives. We create products so that you can do it all in the kitchen.
Girl please can you add a caution to tell us to put it on low heat or smth for a while. Cause i burned the pan like the pan became on fire cause of oil
Perfect technique. If you don't mind my saying, your knife seems a tad dull. You are having to use more force on that downstroke than is ideal. Probably just needs a few strokes on the hone. 🙂
I saw Mr. Kramer at an event in NYC many years ago. After the event I came up to him and asked some questions about honing. He showed me how to hone just as he does here. I have done it that way ever since and it has worked well for me. I only need to sharpen every 6 months or so. In addition to being an incredible craftsman, Mr. Kramer is a natural teacher. Nothing like working with sharp knife.
Tip, heat it up on medium to begin with. After a couple of minutes, put a tiny amount of water, and if the water does dance around the pan (leidenfrost effect), then turn the stove to low heat. Then, put your avocado oil or whatever oil you use. Then a tiny amount of butter to truly create a frictionless surface. If you dont turn the heat to low, the egg will have a higher chance of burning and will most likely look burned.
Best way to cut a watermelon is to avoid oozing too much juice and makes slices that kinda preserving its natural hydration. I usually bring a big and very sharp knife, making a quick longitudinal cut on a tray, thus we have two virtually circular big slices, from there you can scoop the entire rounded wateemelon chunk completely removed from the shell by carefully dissecting it in rounded fashion.
