Thank you again Stefan. This is easily the best knife review channel on RU-vid: top-quality cutlery, showing that it can be amongst the finer things in life such as good food and wine! Always a treat to see the INO cutting through all that lovely-looking saucisson and fromage, perfect for a picnic.
@@StefanSchmalhaus I only just managed to see this reply, now! Darn you, RU-vid notifications! Regardless, I much appreciate the well-wishes. I've already made it past 700 subscribers...here's to 1,000! Cheers!
Stefan, thank you yet again for introducing me to more wonderful European makers I likely otherwise would not have heard of. Great video, information, presentation, and boy what a beautiful knife!
It looks concise and elegant at the same time. Interestingly, a certain unevenness in the shape of the handle pads does not create visual disharmony in the appearance of the knife. Thanks for the nice video 👍
I noticed that many elegantly designed knives had this exposed right angle at the back of the blade when closed. I feel that if knives would have that portion covered it would look both as elegant when closed or opened.
I actually filmed the cheeses and sausages before I sliced them up in the food scene of this video. I'm planning a short video on the cheeses and sausages that I use in my knife reviews.
What a timely video. I'm currently working on an old French folder whose bone covers have worn asymmetrically. Although originally ambidextrous, the knife now fits beautifully in a left hand and just okay in a right. I began wondering why we don't see asymmetric handles, at least at the high end. And here we have one. Thank you, Stefan. Do you know if the restaurants use a matching fork with a left-hand bias?
Restaurants usually bring the knives every time the dish you're having requires something sharp. Everything else is just good ol' stainless or silver cutlery.
