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He says that many are reluctant to sharpen knives because they think it is difficult. It is not, according to the experienced chef and consultant at the Culinary Institute.
TOM VICTOR wood cabinets GAUSDAL (31) Chef and co-owner of matkollektivet Flavours in Oslo. Favorite Knife: Masahiro, a four year old Japanese chef knife. Created by damaskstål, the same old way as a samurai sword. Price: A few thousand dollars. Why: - It lies well in the hand and is suitably short. Application: cutting of meat and vegetables. - I use it about 95 percent of the day, telling Gausdal. wood cabinets - I'm wood cabinets not picky about knives and may well use a good and considerably less expensive chef knife too. The most important thing is that they are good to work with when I work many hours in the kitchen. Christopher Sjuve. Photo: Annemor wood cabinets Larsen
CHRISTOPHER Sjuve (33) food writer and matentusiast Favorite Knife: Victorinox chef's knife. Price: Around 400 million. Why: - It is easy to grip and I get a good grip. Balancing the good and not tip forward. Good wooden handle. Application: - Absolutely everything. But I have several sizes of the same brand. When I cut up the garlic wood cabinets must be the favorite flinch. When I use a smaller knife, because it is not necessary with a half meter blade. wood cabinets - The most important thing is that the blades are sharp. None of my knives in the tray. It is shame on me! Otherwise I omnivorous terms blades. I get them sharpened with a knife sharpener on a regular basis. The job I leave to a pro. Tina Jakobsen. Photo: Magnar Kirknes
TINA JAKOBSEN (26) Chef and cook at the restaurant Oro in Oslo. Favorite Knife: Tojiro, 21 cm long. Steel in 63 layers, providing a super sharp knife. Price: Approx 2800, - Why: - It lies well in the hand and is therefore good to work with. Flat wooden handle. Application: - Most of the kitchen. Both meat, filleting fish and chopping wood cabinets of vegetables. - Good knives hold long if you take good care of them and ensure that they are always sharp. wood cabinets My knives I put in the tray. Never on the magnetic strips. The magnetism goes beyond the edge and destroys it. The knife must also be easy to clean. It is important to clean tools. Lars Barmen. Photo: Magnar wood cabinets Kirknes
LARS BARMEN (44) Favorite Chef Knife: Small vegetable knife from Victorinox. Price: Approx 50, -crown Why: - Next to a bread knife is the one really needs. It's been a little sport in it, because it's the only knife I've used at home for the past four years. - When I started thirty years ago, it was about and do to have the largest possible blade. I have more than 120 knives in various shapes, but has now boiled down to a minimum. Application: Most of trifles at home, in addition to peeling. Or out and about. - It is important that the steel is so soft that it readily grind. We often buy little too expensive knives for hard steel. In the beginning, the good, but difficult to get the knife sharp enough do that we eventually do not get any relation wood cabinets to it. Knives is a confidence thing, it's the one you like best that you use most. Sonja Lee. Photo: Magnar Kirknes
SONJA LEE (36) Owns and operates at Vila Malla Filtvet in Hurum Favorite Knife: - Laguyole, a small french pocket knife that I got as a gift from my mentor Alain Ducasse. Price: - When you get a knife as a gift in France, you should give a penny back. If not cut acquaintance. I made sure that Ducasse, the world's leading guru in vocational studies for Cookery, got one in return. Why: Pocket knife I got when I was 20 years old. It would help me to pick and taste the best ingredients on the market. The day is it with me everywhere. Application: - Everything is possible. I have it with me in the back pocket, on mushroom picking wood cabinets in the strawberry wood cabinets field, or in the kitchen. It can be used for everything from gutting fish to share the fruit and slice cheese. Excellent wood cabinets to clean garlic with. A real handy knife. - Knives should be sharp and should be sharpened often. Preferably with a knife stone. wood cabinets At home with me is the knives in a drawer with a towel underneath. At Villa Malla we keep knives in a drawer in the fridge so they do not throw around the work benches.
Cases from cooperating newspapers Ica confirms horse meat lasagna aftenposten.no Rema 1000 offers pizza and liver paste for horse meat aftenposten.no Confirms discovery of horse meat lasagna e24.no Horse Meat also lasagne from Coop and Rema fvn.no Also Norwegian products were mislabeled FVN. no
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He says that many are reluctant to sharpen knives because they think it is difficult. It is not, according to the experienced chef and consultant at the Culinary Institute.
TOM VICTOR wood cabinets GAUSDAL (31) Chef and co-owner of matkollektivet Flavours in Oslo. Favorite Knife: Masahiro, a four year old Japanese chef knife. Created by damaskstål, the same old way as a samurai sword. Price: A few thousand dollars. Why: - It lies well in the hand and is suitably short. Application: cutting of meat and vegetables. - I use it about 95 percent of the day, telling Gausdal. wood cabinets - I'm wood cabinets not picky about knives and may well use a good and considerably less expensive chef knife too. The most important thing is that they are good to work with when I work many hours in the kitchen. Christopher Sjuve. Photo: Annemor wood cabinets Larsen
CHRISTOPHER Sjuve (33) food writer and matentusiast Favorite Knife: Victorinox chef's knife. Price: Around 400 million. Why: - It is easy to grip and I get a good grip. Balancing the good and not tip forward. Good wooden handle. Application: - Absolutely everything. But I have several sizes of the same brand. When I cut up the garlic wood cabinets must be the favorite flinch. When I use a smaller knife, because it is not necessary with a half meter blade. wood cabinets - The most important thing is that the blades are sharp. None of my knives in the tray. It is shame on me! Otherwise I omnivorous terms blades. I get them sharpened with a knife sharpener on a regular basis. The job I leave to a pro. Tina Jakobsen. Photo: Magnar Kirknes
TINA JAKOBSEN (26) Chef and cook at the restaurant Oro in Oslo. Favorite Knife: Tojiro, 21 cm long. Steel in 63 layers, providing a super sharp knife. Price: Approx 2800, - Why: - It lies well in the hand and is therefore good to work with. Flat wooden handle. Application: - Most of the kitchen. Both meat, filleting fish and chopping wood cabinets of vegetables. - Good knives hold long if you take good care of them and ensure that they are always sharp. wood cabinets My knives I put in the tray. Never on the magnetic strips. The magnetism goes beyond the edge and destroys it. The knife must also be easy to clean. It is important to clean tools. Lars Barmen. Photo: Magnar wood cabinets Kirknes
LARS BARMEN (44) Favorite Chef Knife: Small vegetable knife from Victorinox. Price: Approx 50, -crown Why: - Next to a bread knife is the one really needs. It's been a little sport in it, because it's the only knife I've used at home for the past four years. - When I started thirty years ago, it was about and do to have the largest possible blade. I have more than 120 knives in various shapes, but has now boiled down to a minimum. Application: Most of trifles at home, in addition to peeling. Or out and about. - It is important that the steel is so soft that it readily grind. We often buy little too expensive knives for hard steel. In the beginning, the good, but difficult to get the knife sharp enough do that we eventually do not get any relation wood cabinets to it. Knives is a confidence thing, it's the one you like best that you use most. Sonja Lee. Photo: Magnar Kirknes
SONJA LEE (36) Owns and operates at Vila Malla Filtvet in Hurum Favorite Knife: - Laguyole, a small french pocket knife that I got as a gift from my mentor Alain Ducasse. Price: - When you get a knife as a gift in France, you should give a penny back. If not cut acquaintance. I made sure that Ducasse, the world's leading guru in vocational studies for Cookery, got one in return. Why: Pocket knife I got when I was 20 years old. It would help me to pick and taste the best ingredients on the market. The day is it with me everywhere. Application: - Everything is possible. I have it with me in the back pocket, on mushroom picking wood cabinets in the strawberry wood cabinets field, or in the kitchen. It can be used for everything from gutting fish to share the fruit and slice cheese. Excellent wood cabinets to clean garlic with. A real handy knife. - Knives should be sharp and should be sharpened often. Preferably with a knife stone. wood cabinets At home with me is the knives in a drawer with a towel underneath. At Villa Malla we keep knives in a drawer in the fridge so they do not throw around the work benches.
Cases from cooperating newspapers Ica confirms horse meat lasagna aftenposten.no Rema 1000 offers pizza and liver paste for horse meat aftenposten.no Confirms discovery of horse meat lasagna e24.no Horse Meat also lasagne from Coop and Rema fvn.no Also Norwegian products were mislabeled FVN. no
Have an opinion on this matter? We lift up often the best comments! You must use your real name, be factual, respect the opinions of others and remember that many people can see what you write. Violation of these rules may lead to expulsion. Regards Oyvind Solstad, resp. User involvement and social media in VG. Read more about our moderation
Tell us! SMS / MMS to 2200
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