Knifewear

We independently evaluate all recommended products and services. If you click on links we provide, we may receive compensation, knifewear. Learn more. A knifewear, or Japanese poultry knifewear, has a small, short blade that deftly breaks down chicken and other poultry.

A no messing around guide to the coolest things to eat, drink and do in Vancouver and beyond. Not clickbait. Vancouver, BC Your dream knife just became more affordable! Knifewear holds one sale a year on our regular stock and this is it. The Masakage sale is happening at all locations, and knifewear.

Knifewear

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While unitaskers get a bad rap because they can only do one thing, there's something to be said for a tool whose sole knifewear is to execute a single task better than any other. Community News Main Street, knifewear. Community News Knifewear.

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We can turn them around in hours, and we will give you a call when they're done! Before bringing us your knives, please clean them well and protect them with plastic blade guards or disposable materials such as newspaper. We hand sharpen knives on a series of water stones. For Western knives, we start with a grit waterstone and then refine the edge with grit. For Japanese blades, we continue refining the edge with grit, grit, grit, grit, 10, grit, and maybe even a 12, grit stone, depending on the type of steel and function of the knife. We also sell all the equipment needed for sharpening and maintenance at home. Check out the collection here. Every knife is constructed individually from different materials so each knife needs unique attention. These are the guidelines we follow for what we believe give the sharpest knife with great edge retention, but we're willing to sharpen to personal preference. We also sharpen single-edged blades with or without a koba or micro-edge.

Knifewear

We carry knives not found in any other shop in Canada. We like exclusive, scary sharp, high performance blades, and travel all over Japan to find them. We also aim to have awesome selection of chef quality tools for your kitchen, whether you are a professional working the line, or someone at home looking for tools to kick it up a notch. John restaurant in London, England. Back in Canada in he began selling them out of a backpack from the back of his bicycle, while working as a chef in Calgary.

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Use profiles to select personalised content. First of all, the fact that you own a poultry knife means you're committed to buying whole birds and taking them apart, which is a very good habit! Save my name, email, and website in this browser for the next time I comment. A Japanese poultry knife or honesuki has a small, short, triangular-shaped blade that's heavy, rigid, and usually single-beveled. The first one is self-explanatory. If you click on links we provide, we may receive compensation. At home, I use a Fujiwara blade that isn't a true honesuki—instead of a single bevel, it has an asymmetric bevel, which I chose because, at the time, I wasn't quite comfortable with the idea of sharpening a single-bevel blade. So if there's so little cutting involved in breaking down a chicken, then why buy a knife designed specifically for cutting up chickens? The tip of the honesuki isn't really designed to do that although the heavy heel can be used to cut through cartilage , so it's far easier to take the time to cut away skin and flesh and expose the joint so you can slide the point of the knife between the bones. Even a sharp paring knife will do in a pinch. Community News See more from Community News. Equipment Knives.

We have a knife designed for every kitchen job imaginable, from fine delicate cuts to chopping through bones.

Some lines like the Mizu and Koishi are perfect for the professional chef or experienced home cook because of the next level edge capability. Similarly, the blade's spine is thinner at the tip and grows thicker toward the tang, which puts most of the knife's weight closer to your hand. The Masakage sale is happening at all locations, and knifewear. Kevin Kent, owner of Knifewear and an ex-chef himself, worked with Masakage owner, Takayuki Shibata, and his blacksmith partners at Takefu Knife Village to refine the design of the knives so they would not only work well for chefs, but also be capable and easy to use in home kitchens as well. The fine, light point is easy to maneuver between joints and against bone; the heavy, stiff blade means you don't have to apply so much force to the cutting tip, which, combined with its single-beveled edge, makes the task of cutting through flesh and, most importantly, skin, like cutting through butter. While a mandoline is unarguably useful for every cook of every skill level, I realize that a specialty knife, one that is essentially a unitasker, might seem like a niche kitchen tool for most people. Create profiles to personalise content. The wide heel gives you a lot of room on the knife edge to scrape flesh from bones, but it also can be used to make quick, deep cuts in the bird, as when you split the breast halves away from the breast bone. Feb 6, That description should fill you with confidence about the honesuki's ability to efficiently dismember any poultry carcass, but I fully acknowledge that no one in the world needs this knife. Use limited data to select content. A Japanese poultry knife or honesuki has a small, short, triangular-shaped blade that's heavy, rigid, and usually single-beveled. I've taken apart many, many chickens using a wide variety of knives: a chef's knife , a petty knife , a Western boning knife, a santoku