Review on Ultimate Precision: MATTSTONE HILL 9 Inch Chef Knife - Professional Grade German Steel and Stainless Steel Handle by Ken Ventura

Let's get started, I often enjoy going back to the study of steel alloys for making kitchen knives. Design is important too, but steel is a real science. According to other netizens, a chef who wants a characteristic knife pays a high price to get a knife with good toughness and high hardness. This is to ensure that the knife keeps its blade longer and needs to be sharpened less often. A quality knife like this can cost hundreds of dollars, so it's great to be able to get something useful like this knife for a fraction of that amount. This isn't ideal, but if it's not your job then it's not necessary. The steel used here is more durable than some harder knives, rust resistant, and contains a number of additives in the steel that give it better performance than cheap knives. You've probably seen those commercials on TV with half a million knives (exaggeration) for thirty bucks. I ordered a set in the early 2000s and when they arrived they were partially rusty. It was a full smell but more or less a joke, they were thin, broke easily and dulled quickly. They had to be dried immediately or they would rust, very soft steel, very thin and the set wouldn't last very long but the display was great. You probably remember phrases like "and that's not all" or maybe "order in the next thirty minutes and get a bonus of .". Yes, I fell for them, and most of them are in my basement toilet today. I saved the block and filled it with the best knives. The design of this knife resembles a typical chef's knife, the wide, thick blade is flat, tapering and becoming rounded as it approaches the point. Usually, when you cut things like vegetables, you put the tip on a cutting board and make a cat's paw with your feeding hand. Then roll up and down as if swaying, keeping the tip of the knife in contact with the cutting board. They feed you veggies or whatever while you cut. It's efficient, easy to use and with minimal risk of cutting yourself. A chef's knife can do most cutting jobs, but sometimes it's easier to use specialty knives for more delicate work like slicing or slicing. However, it is one of the most useful kitchen or trade knives for chefs or cooks. This knife has a medium quality of steel making it a real "bargain" or price compared to some expensive knives. The downside is that you'll need to sharpen it more often, but if you eat out a lot, microwave frozen meals, are a big fan of ramen like me, you don't need to keep sharpening it. One of these sticks (used to smooth the blade, not sharpen it) used after each use will help keep it sharp longer. Because it's inexpensive, although it doesn't produce a super-sharp edge, you can use power sharpeners. They're not as good as using a good sharpening bit, but will work in most kitchens when the knives are painfully dull. Another reason chefs like expensive, harder knives is that they're safer to use. A good, sharp knife will not snap sharply when pressed on hard vegetables, semi-frozen meat, or tendons. It slices through things with ease, so if you practice proper technique it won't slip and cut you. It's a lot better than cheap flimsy knives and holds a decent edge without breaking the bank, but do cut paper with it from time to time to test the sharpness. The handle of the knife is easy to manipulate and hold, although this can be a problem, steel if it gets greasy dry your hands well before use. A quality knife that will last for years with proper care. highlighted.