I am big Fans of using the right tools for the job in the kitchen. There is no surprise, yet I often feel that Fomo-Y feels that something new or different can be better than me.
Several months ago, I saw a set of carbon steel knife made in Oregon by Steelport. They were beautiful, with their blades fetina and sculpture wooden handles. I wondered if I was keeping it with Portlands and especially their bread knives, when I compared it with my cheap but high -performing Mercer Pak Millionia.
The Mercer is the top pick of the US test kitchen, which is for the genuine bread knife, with its snub nose and pointed teeth. The black plastic handle is grippy, chunky and functional. This immediately replaced its predecessor, an indifferent-indifferent but low-performance stainless number, which I found cheaply in Paris as it had a crack in the handle.
Looking at the Steelport 10 -inch bread knife at my favorite trade show, I wondered how it can work better than $ 25 Mercers. A surprising 450 rupees … here as a brief break, the author withdraws a calculator and divides 450 by 25 … can it be 18 times better? I will not let that idea go here and there. It was not 18 times better, but I would surprise you for a moment if it was probably a couple.
Except for its price for a moment, there is a lot of high-end bread knife of this quality for them. Steelport is quite beautiful, with a burgle-wood handle and gray blade that stands out of a low-intereststing knife in your block. At 65 on the rockwell C scale, it is a particularly difficult blade. That level of hardness can make steel slightly brittle, but enables the blade to keep narrow, extremely fast, and longer faster edge. The handle is a slightly more “multi-planner” than most knives, and it is quite comfortable. The top of the blade, known as the spine, is round, something you appreciate if you are using it for a long time, as it can prevent blisters from making on your index finger; More knives should be done. There is also a finger nook on the blade heel, which can make you feel more slot in your grip. A difference between the two knives is that the Mercer has more rounder series than the more round -round tips of the steelport; A tempering ocean vs rolling sea, if you will.
I felt that this could make a noticeable difference so I started cutting, buying and making rotis, then tore them with a knife and then during a few months. Both of them moved through the sandwich bread, the biggest easily, with zero loss to the bread, in contrast to the masculine you would give you the pav bread if you went on it with a dull chef’s knife. I was unnecessarily worried when I was biting vertically into delicate crocisains and even more when I bite horizontally, icing through the laminate, such as you do it to toast it or to make a croisain ‘, but both blades leave just sliced, clean edges and clean corns in your wakes.
