Dikristo derives from my Surname and my name ( I actually have two) with a little twist: Drakopoulos Christos.
It is usually misspelled as Dichristo or Dkristo or Dikrsto or Dicristo !
Carbon Steel knives are well known amongst the frequent knife users, amateur and professionals. They are well known because of their extremely sharp edges and edge retention properties. On the downside they rust easily. That means high maintenance and some other downsides(ex metallic taste to the food)
Stainless steel knives are well known because of their corrosion resistance properties, but not for their sharp edge. This is true for most of the cheap stainless steel available on the market, but now there are available new, expensive and high –end alloys in the market offering exceptional, razor sharp edge with unreal edge holding!
Ceramic knives are the “newest” to the knife market. They can be extremely hard and thus hold an exceptional edge but they are also very brittle and sensitive to braking/chipping. Usually cannot be sharpened by the user. A ceramic knife is not to be considered a choice if you are professional. The only good option for ceramics would be a ceramic peeler, which has great performance.
Japanese knives offer a wider variety, with knives for every kitchen task.
In the knife market, they are normally made with high carbon, hard steels, have a lower edge angle, αn asymmetric bevel grind and they have to be sharpened less often, but they also require more care.
Western knives offer considerably less variety of about 20 different profiles.
In the knife market they usually can be found with softer, stainless steels, symmetrical bevel grind and higher edge angle. Usually they require frequent sharpening (this refers to low-mid range knives).
Under this category we can say that we have two sub categories for the Chef’s Knife. German and French.
These two differentiate in the following:
- German profiles have more belly (greater arc) throughout the length of the edge
- French profiles are straighter and they have less belly
Practically the French profile helps to move the blade in a slicing motion, with the tip often lifted off the board whereas with the German profile the tip usually stays on the board when you chop with a rocking motion.