Lovely knives they have: Bob Kramer's own endorsement of Kramer by Zwilling. Unfortunately, the price of the full knife block set is enough to make most people cry...
Lovely knives they have: Bob Kramer's own endorsement of Kramer by Zwilling. Unfortunately, the price of the full knife block set is enough to make most people cry...
Do you mean the sharpening stones? Because if you do mean the actual knives, Kramer by Zwilling is far from just an endorsement. He started the line with them because he wanted to have his knives...
Exemplary
Do you mean the sharpening stones?
Because if you do mean the actual knives, Kramer by Zwilling is far from just an endorsement. He started the line with them because he wanted to have his knives accessible to Chefs all over the world (because most of us dont have six grand to drop on one of his auctions). Everything about those knives are his, from the overall design to the steel and material choices all Zwilling does is assemble them for him. He outsources production to Zwilling because it's not something he can do himself on that scale. Kramer Carbons are looked at as the best of the best in the professional world. I have a few in my knife bag and honestly for the quality of what they are they are very decently priced (ignoring the damasas line because that's really just for show).
But if you are talking about the sharpening stones, they are around $300 for the set and that's actually cheaper than their direct competition, Shapton Glass. Sure they are on the pricier side, but they are professional sets not really meant for the average home cook. Taking that into account they are actually pretty affordable for the quality. I have a mixed set of stones (synthetic, glass and natural) that I use professionally and my kit costs over $1000 in total.
Slightly off topic, but since you clearly know your stuff: do you happen to know of any good resources on improving my knife skills in the kitchen? I guess a lot of it comes down to practice, but...
Slightly off topic, but since you clearly know your stuff: do you happen to know of any good resources on improving my knife skills in the kitchen? I guess a lot of it comes down to practice, but I also worry that I'm giving myself bad habits, and it'd be good to know a bit more about how the professionals do things.
So for general knife knowledge I cannot recommend Burrfection enough, his videos are great but he is more focused on the actual knives themselves, care and sharpening (although he does talk knife...
Exemplary
So for general knife knowledge I cannot recommend Burrfection enough, his videos are great but he is more focused on the actual knives themselves, care and sharpening (although he does talk knife skills a small amount). I (and a lot of Chefs I know) spend a lot of time geeking out on his channel at what we are going to waste money on next.
Now Joshua Weissman has a short video that covers basic technique from the perspective of a professional line cook. His style is a little abrasive if you dont already watch his videos, but honestly what he covers is everything you really need to know about basic technique. Only distinction I would make is that he doesn't use the proper terms for the styles of cutting, Rocking/Chopping/Push Cutting (no one actually drags), but honestly it doesn't really matter.
Having a proper pinch grip on the knife, paired with a proper claw grip on whatever you are cutting is what you need to learn more than anything. Eventually it becomes second nature and you do both grips naturally without thinking about it. I julienne 50-80 lbs of onions almost every morning and I honestly dont even look at what I am doing anymore because it's so habitual at this point. I know its something said over and over when the question is asked, but it really just comes down to practice and repetition.
Now, if you are wanting some great videos to help you specific skills, Chef Jacques Pépin has made many videos on knife skills over the course of his 70 year career and there are tons of great videos floating around with him. But honestly, just look for stuff from the greats or real professionals, ignore random youtubers (they are usually wrong).
Thanks so much, this is exactly what I was hoping for! I just clicked through to Burrfection and accidentally spent an hour on his channel - very much looking forward to spending some time...
Thanks so much, this is exactly what I was hoping for! I just clicked through to Burrfection and accidentally spent an hour on his channel - very much looking forward to spending some time checking out the others too.
Lovely knives they have: Bob Kramer's own endorsement of Kramer by Zwilling. Unfortunately, the price of the full knife block set is enough to make most people cry...
Do you mean the sharpening stones?
Because if you do mean the actual knives, Kramer by Zwilling is far from just an endorsement. He started the line with them because he wanted to have his knives accessible to Chefs all over the world (because most of us dont have six grand to drop on one of his auctions). Everything about those knives are his, from the overall design to the steel and material choices all Zwilling does is assemble them for him. He outsources production to Zwilling because it's not something he can do himself on that scale. Kramer Carbons are looked at as the best of the best in the professional world. I have a few in my knife bag and honestly for the quality of what they are they are very decently priced (ignoring the damasas line because that's really just for show).
But if you are talking about the sharpening stones, they are around $300 for the set and that's actually cheaper than their direct competition, Shapton Glass. Sure they are on the pricier side, but they are professional sets not really meant for the average home cook. Taking that into account they are actually pretty affordable for the quality. I have a mixed set of stones (synthetic, glass and natural) that I use professionally and my kit costs over $1000 in total.
Slightly off topic, but since you clearly know your stuff: do you happen to know of any good resources on improving my knife skills in the kitchen? I guess a lot of it comes down to practice, but I also worry that I'm giving myself bad habits, and it'd be good to know a bit more about how the professionals do things.
So for general knife knowledge I cannot recommend Burrfection enough, his videos are great but he is more focused on the actual knives themselves, care and sharpening (although he does talk knife skills a small amount). I (and a lot of Chefs I know) spend a lot of time geeking out on his channel at what we are going to waste money on next.
Now Joshua Weissman has a short video that covers basic technique from the perspective of a professional line cook. His style is a little abrasive if you dont already watch his videos, but honestly what he covers is everything you really need to know about basic technique. Only distinction I would make is that he doesn't use the proper terms for the styles of cutting, Rocking/Chopping/Push Cutting (no one actually drags), but honestly it doesn't really matter.
Having a proper pinch grip on the knife, paired with a proper claw grip on whatever you are cutting is what you need to learn more than anything. Eventually it becomes second nature and you do both grips naturally without thinking about it. I julienne 50-80 lbs of onions almost every morning and I honestly dont even look at what I am doing anymore because it's so habitual at this point. I know its something said over and over when the question is asked, but it really just comes down to practice and repetition.
Now, if you are wanting some great videos to help you specific skills, Chef Jacques Pépin has made many videos on knife skills over the course of his 70 year career and there are tons of great videos floating around with him. But honestly, just look for stuff from the greats or real professionals, ignore random youtubers (they are usually wrong).
Thanks so much, this is exactly what I was hoping for! I just clicked through to Burrfection and accidentally spent an hour on his channel - very much looking forward to spending some time checking out the others too.