Marin Yan's Knife
Iraxl Enb
I was looking at the Yan can Cook tv show, and was impressed with
the knife that Martin Yan uses. I found this place on the web
that sells it:
http://yancancook.asianconnections.com/martins_marketplace/knives/chefknife_scissors.html
Any opinions/experiences with the knife?
Thanks,
Irax.
Jeff Dunnam
same one. He certainly is good with his. A bit of a showoff even.
Peter Aitken
news:3E072E23...@nowhere.com...
Some chefs can do amazing things with this kind of cleaver, but that does
not mean that it is "better" that other types of knives. If you are
accustomed to using western style knives you will likely find the cleaver
clumsy and difficult to use.
--
Peter Aitken
Remove the crap from my email address before using.
Colin Povey
of a point makes cutting things like bell peppers (removing the rib)
more difficult than with a Chef's or French knife.
Colin
bla...@starband.net
that well. His cleavers, strangely, are made by a European manufacturer
called Messermeister. They are Chinese style knives but aren't actually
Chinese. Like all Messermeister knives, they are of excellent quality.
Good cooking.
Fred
Knife Outlet
http://www.knifeoutlet.com
"Iraxl Enb" <no...@nowhere.com> wrote in message
news:3E072E23...@nowhere.com...
Lisa
were lessons available. I'd pay good money to save time in the
kitchen.
Louis Cohen
Chinatown years ago. It says Stainless Steel Chekiang China on the blade in
English, I can't read what it says in Chinese. I use it on bones to save my
chef's knife. Occasionally I'll chop with it, and use the convenient broad
width to move the minced item from the board to the bowl or wok, and I
wonder why I don't use it more often.
I stopped watching Martin Yan's cooking shows after I heard him do some
pledge break fund raising announcements for the local PBS station. He has
much less of an accent than he uses on the cooking show. It seemed as if he
was exaggerating his accent on the show to be cute, and it bugged me.
Regards
Louis Cohen
N37° 43' 7.9" W122° 8' 42.8"
"The autumn wind is a Raider" - John Facenda
"Iraxl Enb" <no...@nowhere.com> wrote in message
news:3E072E23...@nowhere.com...
Louis Cohen
(www.surlatable.com) to see if there's a store near you.
There are some helpful videos at www.foodtv.com (Cooking 101) and I think
www.cooking.com.
The most important factors I think are:
- use a knife you are comfortable with
- keep it very sharp
I probably don't save a lot of time, but I enjoy it more, I cut myself less,
and the product may be a little more uniform and attractive.
There might be a time saving if the volume was higher and I practiced enough
(say, a couple of hours every day) to get faster.
I was thinking about TV chefs, and it occured to me that we don't see a lot
of knife skills on many shows - most of the time, the TV chef just grabs a
bowl of mirepoix, or garlic conveniently and beautifully prepped by the
staff. Emeril mentions and thanks his staff occasionally; In Martha's
Kitchen, it's I, I, I, but the whole mise en place is already en place.
Mario Batali sometimes chops on camera, always pointing out that Italian
cooking does not demand the precision cutting of French cuisine. Rachael
Ray I think shows the most on camera, because she cooks everything in 30
minutes (using shortcuts like canned stock and pre-washed spinach). The
fact that we see so much of her knife accounts for the big sales of that
model (ironically, her show is the most anti-product-placement I've ever
seen - all the cans are unlabelled or have phony generic labels). Sometimes
we get to see the Iron Chefs work, especially filleting fish.
Regards
Louis Cohen
N37° 43' 7.9" W122° 8' 42.8"
"The autumn wind is a Raider" - John Facenda
"Lisa" <karu...@hotmail.com> wrote in message
news:da21d5fb.02122...@posting.google.com...
Dylany
knowledgable amateurs really comes through in these shows. I love to watch the
real pros - Jaques Pepin, Mario Batali, even Jamie Oliver - while it's painful
to watch Martha Stewart painstakingly sprinkle parsley.... Note, incidentally,
the very clever editing on Jamie Oliver's shows - while it looks like
everything is happening real time, they actually edit out quite a bit of the
chopping, making Jamie look even faster than he is (and he IS fast).
Dylany
number of Chinese cleavers there, all very reasonably priced. I'd be curious
what the favorites are. Personally, I've bought a few Chinese cleavers over the
years (such a good value!) thinking I'd use them a lot, but instead they sit
gathering dust: as others have pointed out, they are heavy and awkward (to
quote the United Airlines people).
Peter Aitken
news:20021225230353...@mb-ba.aol.com...
Your saying that your Chinese cleaver is heavy makes me wonder if you got
the right kind. Mine is very light - not really much heavier than a European
style knife of the same length. There are heavy cleavers designed for
hacking thru bones - could that be what you have?
Colin Povey
skill series of classes.
Colin
TopDog
Rachael Ray is a HAWTIE!!!!! I didn't even notice she was using any
utensils!!!!!
"Elmo P. Shagnasty" <el...@nastydesigns.com> wrote in message
news:VgZR9.187116$bZ.52136@FE07...
: In article <e48O9.452540$P31.154656@rwcrnsc53>,
: "Louis Cohen" <louis...@alum.mit.edu> wrote:
:
: > Rachael
: > Ray I think shows the most on camera, because she cooks everything in 30
: > minutes (using shortcuts like canned stock and pre-washed spinach). The
: > fact that we see so much of her knife accounts for the big sales of that
: > model
:
:
: What model knife is that? I've been intrigued with that since I saw it,
: and now I guess I'm looking for one.
:
Louis Cohen
makes one - they are said to be flying out of stores because of Rachael Ray.
It's one of the few shows with all the cooking in real time, so you see the
chopping (except for commercials) and all the steps. And teh recipes are
things you really can make at home, even on a weekday.
Regards
Louis Cohen
N37° 43' 7.9" W122° 8' 42.8"
"The autumn wind is a Raider" - John Facenda
"Elmo P. Shagnasty" <el...@nastydesigns.com> wrote in message
news:VgZR9.187116$bZ.52136@FE07...
> In article <e48O9.452540$P31.154656@rwcrnsc53>,
> "Louis Cohen" <louis...@alum.mit.edu> wrote:
>
> > Rachael
> > Ray I think shows the most on camera, because she cooks everything in 30
> > minutes (using shortcuts like canned stock and pre-washed spinach). The
> > fact that we see so much of her knife accounts for the big sales of that
> > model
>
>
TopDog
"Elmo P. Shagnasty" <el...@nastydesigns.com> wrote in message
news:GG4S9.194162$bZ.29696@FE07...
: In article <av9tc...@enews1.newsguy.com>,
: "TopDog" <Top...@Hizzouse.net> wrote:
:
: > Rachael Ray is a HAWTIE!!!!! I didn't even notice she was using any
: > utensils!!!!!
:
: Yeah, but then she laughs.
:
: Got some hips on her, too.
:
: Say, does anyone know how many shows she does at a time when filming? I
: swear she's been wearing the one pair of black pants for a long, long
: time now. I just figured she did all the shows in one day and went home.
:
: Nice work if you can get it.
:
Sportsnut
that Oxo has one that's a third of the price of the others. I know
you get what you pay for, but I'm wondering if anyone has tried the
Oxo santoku and what you thought of it.
"Louis Cohen" <louis...@alum.mit.edu> wrote in message news:<E3OS9.604936$%m4.1...@rwcrnsc52.ops.asp.att.net>...
hwc
"Sportsnut" <tbel...@yahoo.com> wrote in message
news:1a3c58c4.03010...@posting.google.com...
> You sure said it! Most places are out of the santoku knives. I saw
> that Oxo has one that's a third of the price of the others. I know
> you get what you pay for, but I'm wondering if anyone has tried the
> Oxo santoku and what you thought of it.
The main difference in price will depend on whether the knife has a thin
stamped blade or a thick "forged style" blade (regardless of the actual
manufacuring process). Assuming comparable stainless alloys, there
should be no difference in the ability to achieve equal sharpness.
The thicker forged-style santukos are probably better general purpose
performers since the thickness and helf of the blade is a benefit for
things like cutting an onion in half through the root or smashing garlic
cloves. However, if the intent is to use the knife exclusively for
softer veggies, the thinness of a stamped blade could be a benefit.
There are also a million santukos made by Japanese companies, ranging
from dirt cheap Ginzu grade knives, to good stainless steel knives (both
one-piece and multi-layer laminated), to ungodly sharp forge-laminated
traditional knives with ultra-hard high-carbon Yasugi white or blue
steel cutting edges.
See this page:
http://www.japanesecutlery.com/cutlery/householdcutlery.html
for Model HNB-165. This is an example of an extremely high end Santuko
with a blue steel cutting layer forge welded between two layers of soft
steel. This knife will chip easily and rust in minutes, but will provide
a level of sharpness beyond imagination. As delivered from the factory,
this knife will be as sharp as any knife in the world at any price. The
only reason for the reasonably affordable price is that the steel is
left with the cosmetic finish that came out of the forge. Crude to look
at, but equal to any knife in cutting performance.
See this page:
http://www.japanesecutlery.com/cutlery/stainlessbluesteelcutlery.html
Models S-10 and S-28 for the same basic design, but with the blue steel
cutting layer sandwiched between two layers of stainless steel. One has
a western style handle and one has a traditional style handle. These
stainless blue steel knives (models S-10 and S-28 or the S-12, S-26
veggie knife versions) would be very good starting points for someone
wanting to get their feet wet with the good stuff from Japan, while
still offering the benefits of decent stain and rust resistance and an
affordable price. For $50 or $60, you get a knife that will blow away
any Western style knife (I'm talking HUGE difference in sharpness) and
the chance to find out for whether real Japanese style cutlery is for
you or not. The manufacturing processes and alloys in these relatively
inexpensive mass-produced knives simply has no equivalent from Western
knife manufacturers.
See this page:
http://www.japanesecutlery.com/cutlery/trendy.html
Model TS-165 is a western forged style Santuko with a one piece forged
stainless alloy blade, comparable to the German and Global santukos.
See this page:
http://www.japanesecutlery.com/cutlery/mamachef.html
Model S-100 is a typical low priced Japanese santuko with a one-piece
stamped stainless blade. This is roughly equivalent to the OXO knives.
The US prices shown on these pages are essentially the same as the
retail prices in Japan, so they give you a good comparison of quality
versus price. All of these knives would probably be the sharpest knife
most average home cooks have ever used. Any of the blue steel versions
would be a religious experience in sharpness compared to any Wusthof or
Henckels, but would require much more careful use due to the brittleness
of the edge, the rust issue, and the high danger level involved in
having knives that sharp in the kitchen.
Ironically, the santuko is not really a traditional historic Japanese
knife shape. It is a newer knife style, marketed to home cooks in Japan
as a multi-purpose knife as opposed to the traditional Japanese knife
shapes that each have a very specific purpose. You don't find the
santuko style in most lines of ultra high end traditional Japanese
knives.
Alan Reinhart
1/8/03 1:09 PM:
hwc -
An awesome knife-info post! Would have thanked you directly but couldn't
break thru you no-spam wall! :-)
=Alan R.