Reviews for Robert Herder '1922' Chef's knife 23 cm carbon

Sunday, December 22, 2013

Thursday, October 24, 2013

Tuesday, October 22, 2013

Saturday, August 10, 2013

Wednesday, March 13, 2013

Wednesday, March 6, 2013

Saturday, March 2, 2013

Saturday, January 19, 2013

Friday, December 28, 2012

Tuesday, December 25, 2012

Thursday, November 29, 2012

Sunday, February 12, 2012

Wednesday, January 18, 2012

Monday, October 31, 2011

Thursday, March 24, 2011

Thursday, March 24, 2011

Thursday, March 24, 2011

Wednesday, March 23, 2011

Wednesday, March 2, 2011

This is MY knife. No-one else gets to use it. It gets stored away from all our other knives. There are two key points to separate it from most other knives:- Its blade is carbon steel, and The width of the blade is narrow. These are positives for me but some folk may not agree. Carbon steel blunts easily (don't use a glass or very hard chopping board) but will readily take an edge from a steel - 2 or 3 strokes each side before each use is fine. Carbon steel also discolours quickly - enjoy how it looks when it comes out of the box because it won't stay that way for long! Acidic foods, e.g. lemons, cause a reaction on the steel. You should clead and dry the blade immediately or it will discolour (and flavour) the next thing it cuts. As long as you know these things in advance it's not a problem. The thin blade just makes cutting things easier as there's less energy/force required to separate the food on each side of the blade. Also, for delicate items, I find I get a cleaner cut than if using a wide blade. I've used an 8-inch chef's knife for the majority of my food prep for 20+ years. Mostly a Sabatier carbon steel one that my kids have damaged, but also an expensive Kasumi. I'd go for a carbon steel one anytime. The Robert Herder one is a little heavier than the Sabatier but has a better build quality and is very comfortable to use. Expensive. But IMO the right tool for the job.

Thursday, June 10, 2010