I hate the station. Shit messy lol. Unclean spatula. Apple cuts of ALL shapes/sizes. The glass with random black shit on it. Knife is the least of my worries.
Lol the funny thing about that, this is a screenshot from a cooking competition show and the chef in this photo using this knife was eliminated immediately for this dish 😂
Lol yep it's entertaining. I know some people think Chef Anh Sung Jae is being too "harsh" but I actually think he's a fantastic judge. Very knowledgeable and fair.
It's the kind of knife a pastry chef would have honestly ( i mean no disrespect to pastry, just a reflection of the weird knives I've seen them use). Like one of those gimmicky energy balancing bracelets. Looks unique, but has no function.
I spent many years in a butcher shop but the one summer I spent in a bakery I saw the most bizarre and dangerous knife choices. The only serious cut I’ve ever received was from one of those long serrated bread knives with a rounded tip (scalloped bakers knife). I was using it to cut a pie and the knife went straight through the pie tin and the tip of my finger underneath it with the lightest pressure. Someone had sharpened the entire rounded part of the blade and the entirety of the back of the knife to a razors edge. No one had any idea who thought that was a necessary modification or what purpose they used it for and it was unceremoniously thrown away along with a lovely blueberry pie that had been covered in my blood.
bakeries and pastry chefs are lawless. before working in a bakery i always thought they seemed so put together and such cute little places to work compared to what i was used to in fine dining and brunch but holy shit, lmfao. and that’s saying something because working brunch turned me into a monster but working in a bakery provided me with a significant amount of culture shock.
I worked in a bakery once and I had the opposite problem - they never sharpened the knives. They were all dull. Pretty sure nobody there knows how to even sharpen a knife.
They also had a station for making sandwiches and they never cleaned the cutting board on it. It was covered in black with mold.
I was new to baking at the time but I came with a lot of experience in sushi. And the bakers heard this and acted like they were culinary experts around me and condescending to me. It was amusing.
Also I think bakers for the most part wouldn't survive in other types of kitchen environments. They seemed really clueless in anything other than bread/pastry.
I was forced by a restaurant I worked for to enter a cooking competition. I won all 3 categories without any plan or recipes. People who willingly enter cooking competitions do it to prove something. To prove they can not cook.
Glestain is a Japanese manufacturer. The dimples are to reduce friction.
I would love to have this one. It's in my opinion a pretty neat design for a Petty knife.
Oh, I still would love to try that one out. For real, I don't like my Tojiro Petty knife. It's ergonomics. The handle is too small/thin for my hand.
Look at the knuckle clearance of the Glestain. Naturally, on a Petty you don't get much knuckle clearance, as it's short. So, you will hold it in an angle and not be able to use the full length of the blade to the board. But not here, as it's offset.
You may not see it as pretty. I see the functionality of the design. That's why I would like to have it.
"Better" is subjective. That's why there's a wide variety of knives. "Ugly" is subjective. That's why there is a wide variety of knives.
I have one similar. Has serrations and not aerations, and is a bit wider at the point. It's a great sandwich knife on the line. The wider tip area makes it ideal for sliding under the sando, yes I said sando, to lift and plate. I found it searching for "panini knife".
European style Japanese made knife. Flexible, easy to sharpen, extremely thin behind the edge. I have one , great for cooking in general, easy to take care and because it is super thin behind the edge it’s basically a laser that is flexible.
It's an offset glestain or something similar with heavy scallops/granton edge. Usually the offset knives are for people with some kind of injury to the wrist. Could be arthritis or something similar.
This knife is awesome, really versatile. you can use it like a petty, or a santoku, it has a slight rock to it. Jack of all trades but master of none. Really great line knife and really strong. Its not hard to sharpen but is hard steel. Its ugly though.
Nowhere near santoku where tf pulled that? Santoku have sheep footish tip and pretty wide blade. There is absolutely zero santoku aspect on this guesting knive??!?
Offset chefs knife with aerations
Also called a granton edge or occasionally referred to incorrectly as hollow ground.
Not the same 🤔
Ew, I hate everything about it for some reason
I hate the station. Shit messy lol. Unclean spatula. Apple cuts of ALL shapes/sizes. The glass with random black shit on it. Knife is the least of my worries.
The random black shit on the glass...
gleistain or however you spell it offset. heavy. expensive and kinda hard to sharpen.Â
The only use for this I could imagine is cutting potatoes that have been in water which makes them way more prone to sticking to the knife.
Not one that good chefs use
Lol the funny thing about that, this is a screenshot from a cooking competition show and the chef in this photo using this knife was eliminated immediately for this dish 😂
My husband and I are watching this show too! We love it
Lol yep it's entertaining. I know some people think Chef Anh Sung Jae is being too "harsh" but I actually think he's a fantastic judge. Very knowledgeable and fair.
Is it culinary class wars?
Yep, 1st episode of Season 2
Agreed, his pallet is insanely inquisitive.
I knew the chef was in trouble when chef Anh Sung Jae wanted to taste the apple by itself.
my favorite cooking show by far
It's the kind of knife a pastry chef would have honestly ( i mean no disrespect to pastry, just a reflection of the weird knives I've seen them use). Like one of those gimmicky energy balancing bracelets. Looks unique, but has no function.
My favorite pastry chef would use an 8 inch serrated or a pairing knife, and that was it.
What ðŸ˜
There's not a single thing you can't do in a kitchen with a pastry knife.
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Skill issue.
To be honest I don't think those even exist anymore
I spent many years in a butcher shop but the one summer I spent in a bakery I saw the most bizarre and dangerous knife choices. The only serious cut I’ve ever received was from one of those long serrated bread knives with a rounded tip (scalloped bakers knife). I was using it to cut a pie and the knife went straight through the pie tin and the tip of my finger underneath it with the lightest pressure. Someone had sharpened the entire rounded part of the blade and the entirety of the back of the knife to a razors edge. No one had any idea who thought that was a necessary modification or what purpose they used it for and it was unceremoniously thrown away along with a lovely blueberry pie that had been covered in my blood.
bakeries and pastry chefs are lawless. before working in a bakery i always thought they seemed so put together and such cute little places to work compared to what i was used to in fine dining and brunch but holy shit, lmfao. and that’s saying something because working brunch turned me into a monster but working in a bakery provided me with a significant amount of culture shock.
I worked in a bakery once and I had the opposite problem - they never sharpened the knives. They were all dull. Pretty sure nobody there knows how to even sharpen a knife.
They also had a station for making sandwiches and they never cleaned the cutting board on it. It was covered in black with mold.
I was new to baking at the time but I came with a lot of experience in sushi. And the bakers heard this and acted like they were culinary experts around me and condescending to me. It was amusing.
Also I think bakers for the most part wouldn't survive in other types of kitchen environments. They seemed really clueless in anything other than bread/pastry.
i had the same experience and observation.
lol i'm not surprised. Seems bakers are pretty much same everywhere.
It looks like a santoku with the top half removed tbh. It's just thicker and heavier, so a shitty western made one.
What show?
Culinary Class Wars. Season 2 started on Netflix.
I was forced by a restaurant I worked for to enter a cooking competition. I won all 3 categories without any plan or recipes. People who willingly enter cooking competitions do it to prove something. To prove they can not cook.
i’ve got 2 glestains (honesuki & santuko) and they are excellent knives
It's a Glestain Utility Knife.
Glestain is a Japanese manufacturer. The dimples are to reduce friction. I would love to have this one. It's in my opinion a pretty neat design for a Petty knife.
You can get a much better and more useful knife that isn't the ugliest thing second only to a cyber truck, for the money.
Oh, I still would love to try that one out. For real, I don't like my Tojiro Petty knife. It's ergonomics. The handle is too small/thin for my hand. Look at the knuckle clearance of the Glestain. Naturally, on a Petty you don't get much knuckle clearance, as it's short. So, you will hold it in an angle and not be able to use the full length of the blade to the board. But not here, as it's offset.
You may not see it as pretty. I see the functionality of the design. That's why I would like to have it.
"Better" is subjective. That's why there's a wide variety of knives. "Ugly" is subjective. That's why there is a wide variety of knives.
Yeah what it looks like is 100% irrelevant unless you're here for glamour
I have one similar. Has serrations and not aerations, and is a bit wider at the point. It's a great sandwich knife on the line. The wider tip area makes it ideal for sliding under the sando, yes I said sando, to lift and plate. I found it searching for "panini knife".
Y did u say Sando ? X
I'm a rebel. Dontcha just know it.
Garbage. Its a knife meant to be sold and not used.
Never heard that phrase before, stealing it.
Its yours now brother.
I can't imagine you could get a good fast cut going with that. How would the side of the blade glide against your fingers?
https://knifemerchant.com/glestain-8-25-in-210mm-offset-utility-knife.html?tm=tt&ap=gads&aaid=ada5w5bcRr0mO&gad_source=1&gad_campaignid=17339148385&gclid=CjwKCAiA9aPKBhBhEiwAyz82J2P7Tcg3fjVZlKWfUzW9Sp-fqWpc_fTDf0W-DDGCdwfl4y6p_mNkIxoCEhcQAvD_BwE
I just watched this show last night! The molecular gastronomy apple. "The raw apple was better."
😂 lol yep that was funny
What show is it?
Culinary Class Wars on Netflix. Season 2.
These are usually for people with arthritis etc, although the better ones have a vertical handle (like this https://www.youtube.com/shorts/qvRRGoNczHw )
It’s basically a veg knife without the extra metal
Looks like a fancy cheese knife
I thought this was a screenshot from r/ShittyDaystrom for a moment
European style Japanese made knife. Flexible, easy to sharpen, extremely thin behind the edge. I have one , great for cooking in general, easy to take care and because it is super thin behind the edge it’s basically a laser that is flexible.
The brand is called glestain
It's an offset glestain or something similar with heavy scallops/granton edge. Usually the offset knives are for people with some kind of injury to the wrist. Could be arthritis or something similar.
It is a Santoku multipla
Out of the 60-70 knifes i‘ve owned, Glestains are the easiest to work with. 59 HRC and easy to sharpen. Good value for money.
This knife is awesome, really versatile. you can use it like a petty, or a santoku, it has a slight rock to it. Jack of all trades but master of none. Really great line knife and really strong. Its not hard to sharpen but is hard steel. Its ugly though.
I'd bet it cuts like how it looks... ugly...
There are lots of ridiculous knifes nowadays this is just a santoku that has been made stupid to sell cus it looks different
Why? So you never accidentally buy one?
That's a ground to death santoku knife
that's a toy
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They're apples lol. He just took off the skin. It's a screenshot from a cooking show I'm watching.
Oh my apologies I read it wrong. I should use my glasses more often.
It's literally apples... Why would you argue with no knowledge?Â
Welcome to the post-chives sub.
Nowhere near santoku where tf pulled that? Santoku have sheep footish tip and pretty wide blade. There is absolutely zero santoku aspect on this guesting knive??!?
Jesus Christ god forbid a guy be a little blind