Why America’s Test Kitchen Calls the Bob Kramer 8″ Chef’s Knife the Best Carbon-Steel Knife

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Why America’s Test Kitchen Calls the Bob Kramer 8″ Chef’s Knife the Best Carbon-Steel Knife
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Many chefs and knife enthusiasts prefer carbon steel (a higher-maintenance alloy) to stainless steel for a harder and stronger blade that’s able to take on—and retain—a keener edge.

This is true of the Bob Kramer 8″ Carbon Steel Chef’s Knife by Zwilling J.A. Henckels, the showstopper in our tests. Its razor-sharp blade, sloping ergonomic handle, and good looks make it both visually stunning and a pleasure to use.

How did we put carbon steel knives to the test?

Seven test kitchen staffers subjected eight chef’s knives (with blades as close as possible to 8 inches in length), priced from .99 to 9.95, to a battery of kitchen tasks to assess sharpness, comfort, and overall performance. Manufacturers supplied Rockwell ratings (a measurement of the metal’s hardness in a unit called HRC) and blade angles. Scores from each test were averaged to get the overall rating.

America’s Test Kitchen is the most-watched cooking show on public television—up to 2 million viewers watch each episode. The show is filmed in the test kitchen of Cook’s Illustrated magazine, located just outside Boston.

Each episode features recipes we’ve carefully developed to make sure they work every time. Christopher Kimball and the test cooks solve everyday cooking problems, test equipment so you never have to waste money on things that don’t work, and taste supermarket ingredients to save you time in the store. It’s a common-sense, practical approach you won’t find on other cooking shows.

Twitter: http://twitter.com/testkitchen
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