I was slicing up some (marinated) raw chicken for stir-fry, and decided to pull the RC's out for some kitchen work. Not surprisingly, both RC's outperformed my 2 trusty kitchen knives - made by Henckles and Victorinox. Looks like my "2 trusty" food prep knives took 3rd and 4th today.
The RC4 sliced through the chicken effortlessly - with very little resistance and with little more than the weight of the blade.
I could have cut thinner if I wanted to - but you can see how clean these thin chicken slices came out:
The RC3 cut just as effortlessly as the RC4, with even less resistance. I did use a little more pressure to compensate for the lighter blade.
Here comes the Henckles. It mashed through the chicken as much as it cut, and did a rather poor job overall. This is a new knife - used maybe two or three times on vegetables - and still has its original factory edge:
The Victorinox cut better than the Henckles, but was still a far cry from the cutting performance of the RC3 and RC4:
After a quick cleanup and lube, the RC's will be waiting for some "real" work whenever it becomes available.
The RC4 sliced through the chicken effortlessly - with very little resistance and with little more than the weight of the blade.
I could have cut thinner if I wanted to - but you can see how clean these thin chicken slices came out:
The RC3 cut just as effortlessly as the RC4, with even less resistance. I did use a little more pressure to compensate for the lighter blade.
Here comes the Henckles. It mashed through the chicken as much as it cut, and did a rather poor job overall. This is a new knife - used maybe two or three times on vegetables - and still has its original factory edge:
The Victorinox cut better than the Henckles, but was still a far cry from the cutting performance of the RC3 and RC4:
After a quick cleanup and lube, the RC's will be waiting for some "real" work whenever it becomes available.
