Reddit reviews DALSTRONG Chef's Knife - 9.5" - Shogun Series - Damascus - Japanese AUS-10V Super Steel - Vacuum Treated - Black, G10 Handle
We found 2 Reddit comments about DALSTRONG Chef's Knife - 9.5" - Shogun Series - Damascus - Japanese AUS-10V Super Steel - Vacuum Treated - Black, G10 Handle. Here are the top ones, ranked by their Reddit score.
The Ultimate Chef's Knife: A Dalstrong culinary revolution combining outstanding and award-winning craftsmanship, cutting-edge breakthrough technology, awe-inspiring design, and the absolute best materials available. Peak performance never looked so good to you or your wallet.Unrivalled Performance: Ruthlessly sharp scalpel like edge is hand finished to a mirror polish within a staggering 8-12°degree angle per side using the traditional 3-step Honbazuke method. Nitrogen cooled for enhanced harness, flexibility and corrosion resistance. Full tang for superb robustness and triple riveted for even more resilience.Dalstrong Power: An ultra sharp AUS-10V Japanese super steel cutting core at 62+ Rockwell hardness: extraordinary performance and edge retention. 66 layers of premium high-carbon stainless steel layers ensure exceptional strength, durability and stain resistance. The chef knife is perfectly balanced, the precisely tapered blade minimizes surface resistance for buttery smooth cut through and enhanced non-stick properties. Dalstrong's stunning 'tsunami-rose' genuine Damascus layers.A Chef Knife Engineered to Perfection: Ultra-premium G-10 handle is military grade with life-long durability. Carefully hand polished, the ergonomic handle shape is engineered for superior hand control, agility and comfort. Hand-polished blade spine for smooth handling.Dalstrong Trust: Rocksolid 100% SATISFACTION OR MONEY BACK GUARANTEE, try it risk free. LIFETIME WARRANTY against defect. Renowned Dalstrong customer service. See why chef's around the world trust and love, 'The Dalstrong Difference'. Dalstrong luxury packaging. Now you are slicing with POWER. Dalstrong POWER!
First, if you want to be healthy, then you need to feed your body properly. Learn about macros here:
Second, what's your daily eating scheduling like? Ex. just breakfast, lunch, and dinner, or with mid-morning & mid-afternoon snacks, or with dessert, and so on? I'd recommend picking one category & then working on building up a week's worth of recipes for that meal or snack eating period, so that you can add some rotation & variety into your diet. Then move on to the next category, do the same thing, and repeat until finished. That gives you a really solid foundation of recipes with a variety of flavors to choose from on a week to week basis. You can build up to more than just a week's worth of recipes as you find new recipes that you want to keep in your collection!
Slowly adopting a dietary change like this also allows your gut bacteria to catch up at a normal pace; a lot of people just dive right into it & have a rough first few weeks because their GI tract isn't used to all of the fiber & other stuff flowing into it. It's like when you eat bean chili after not eating it for a long time...it can cause havoc on your system, not because it's bad for you, but simply because you don't have the right gut flora built up so that the good bacteria in your system can properly manage your new standard diet.
Third, I would recommend investing in some high-quality tools. Note that you don't have to buy any of these, and if you do want them, you don't have to buy them all at once - totally okay to piecemeal it & save up for them! Here are what I'd consider the "essentials":
If you have the budget available or are willing to save up, here are a few extra tools that are really good:
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DALSTRONG Chef Knife - Shogun Series Gyuto - Damascus - Japanese AUS-10V Super Steel - Vacuum Heat Treated - 9.5" (240mm) https://www.amazon.com/dp/B015NFHU9K/ref=cm_sw_r_other_apa_i_9w4SDbBJYDVA3