{"id":36028,"date":"2023-04-19T13:30:00","date_gmt":"2023-04-19T11:30:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=36028"},"modified":"2023-04-19T13:06:41","modified_gmt":"2023-04-19T11:06:41","slug":"sefkes-hogyan-valasszuk-ki","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/sefkes-hogyan-valasszuk-ki\/","title":{"rendered":"Ako si vybra\u0165 kuch\u00e1rsky n\u00f4\u017e a \u010d\u00edm s\u00fa japonsk\u00e9 no\u017ee v\u00fdnimo\u010dn\u00e9? - \u010cas\u0165 2"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Svet skuto\u010dne kvalitn\u00fdch a seri\u00f3znych kuch\u00e1rskych no\u017eov si vy\u017eaduje komplexn\u00e9 znalosti. Aj druh\u00e1 \u010das\u0165 n\u00e1\u0161ho \u010dl\u00e1nku o kuch\u00e1rskych no\u017eoch obsahuje mno\u017estvo inform\u00e1ci\u00ed a poznatkov, ktor\u00e9 sa daj\u00fa z\u00edska\u0165 len po\u010das dlh\u00e9ho radu rokov. Lajos Balogh, majite\u013e a distrib\u00fator zna\u010dky Damsteelpro, tentoraz pouk\u00e1zal aj na niektor\u00e9 zauj\u00edmav\u00e9 veci.<\/strong><\/p>\n\n\n

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Foto: Lajos Balogh Damascus Steel<\/figcaption><\/figure>\n<\/div>\n\n\n

Tam\u00e1s Budafoki: Ak\u00e9 s\u00fa kroky pri v\u00fdrobe no\u017ea?<\/strong><\/h3>\n\n\n\n

Lajos Balog:<\/strong> Obr\u00e1banie \u010depele je prvou \u010das\u0165ou technologick\u00e9ho procesu. \u010cepele s\u00fa kovan\u00e9 s rezn\u00fdm jadrom a r\u00f4znym po\u010dtom vrstven\u00fdch vrstiev. Napr\u00edklad \u010depe\u013e no\u017ea so 67 vrstvami obsahuje jadro VG-10 a 33 vrstiev na ka\u017edej strane. T\u00fdchto 33 vrstiev je laminovan\u00e1 zostava 17 m\u00e4kk\u00fdch a 16 tvrd\u00fdch vrstiev. Tie maj\u00fa za \u00falohu \u201cchr\u00e1ni\u0165\u201d tvrdos\u0165 jadra 60 HRC z d\u00f4vodu jeho krehkosti. Ke\u010f ste do kovania vlo\u017eili srdce, je na rade, aby ste do neho vlo\u017eili du\u0161u. \u010cepe\u013e je potrebn\u00e9 po kovan\u00ed temperova\u0165. To zah\u0155\u0148a proces tepeln\u00e9ho spracovania vo v\u00e1kuu, ktor\u00e9ho v\u00fdznam nemo\u017eno prece\u0148ova\u0165. Po uzavret\u00ed pece sa \u010depele no\u017eov zahrej\u00fa na 400 stup\u0148ov Celzia vo v\u00e1kuovom prostred\u00ed a pri tejto rovnomernej teplote sa udr\u017eiavaj\u00fa \u0161tyri a\u017e p\u00e4\u0165 hod\u00edn. Po\u010das tohto \u010dasu sa odstr\u00e1ni ak\u00e9ko\u013evek nap\u00e4tie alebo inkl\u00fazie v materi\u00e1li, \u010do vedie k bezchybnej povrchovej \u00faprave. <\/p>\n\n\n\n

Vlastnos\u0165 100% sa z\u00e1rove\u0148 z\u00edskava zo v\u0161etk\u00fdch chemick\u00fdch prvkov, pri\u010dom v no\u017ei nezost\u00e1va \u017eiadne plnivo. Na konci tepeln\u00e9ho spracovania ste \u0161okovan\u00ed 1-hodinov\u00fdm dus\u00edkov\u00fdm k\u00fape\u013eom pri teplote m\u00ednus 80 stup\u0148ov Celzia, ktor\u00fd fixuje v\u0161etky chemick\u00e9 l\u00e1tky. V tomto okamihu je stanoven\u00e1 trvanlivos\u0165. Existuj\u00fa \u0161peci\u00e1lne no\u017ee s hodnotou kalenia medzi +1100 a -180 stup\u0148ami. Tento postup zaru\u010duje v\u00fdroba kvalitn\u00fdch no\u017eov<\/a>, kde je proces \u0161kolenia kontrolovan\u00fd od za\u010diatku a\u017e do konca. Ak bola \u010depe\u013e nedostato\u010dne temperovan\u00e1, bude ma\u0165 slab\u00e9 dr\u017eanie ostria, ak bola pr\u00edli\u0161 temperovan\u00e1, bude pr\u00edli\u0161 tvrd\u00e1, \u010do ju zlom\u00ed a stane sa neostrou.<\/p>\n\n\n

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Damsteel na<\/figcaption><\/figure>\n<\/div>\n\n\n

B.T.: A \u010do legendy, ktor\u00e9 koluj\u00fa o tom, \u017ee \u2018japonsk\u00ed kuch\u00e1ri s\u00fa najlep\u0161\u00ed a u\u017e cel\u00e9 gener\u00e1cie robia to ist\u00e9 jedlo\u2019?<\/strong><\/h3>\n\n\n\n

B.L.:<\/strong> V Japonsku a \u010fal\u0161\u00edch manufakt\u00farach juhov\u00fdchodnej \u00c1zie je trad\u00edcia posv\u00e4tn\u00e1. Toto s\u00fa najlep\u0161ie no\u017eiarske dielne. V\u00e4\u010d\u0161ie tov\u00e1rne na v\u00fdrobu no\u017eov s\u00fa v\u0161ak od toho oddelen\u00e9. Pou\u017e\u00edvaj\u00fa modern\u00fa technol\u00f3giu zalo\u017een\u00fa na trad\u00edcii a predstavuj\u00fa takzvan\u00fa polov\u00fdrobu. T\u00fdmto sp\u00f4sobom vytv\u00e1raj\u00fa vysokokvalitn\u00e9 no\u017ee. Tov\u00e1rne na hromadn\u00fa v\u00fdrobu no\u017eov v s\u00fa\u010dasnosti pou\u017e\u00edvaj\u00fa laserov\u00e9 techniky a roboty na br\u00fasenie no\u017eov, ktor\u00e9 vyr\u00e1baj\u00fa desiatky tis\u00edc kusov. Pr\u00e1ve tu sa vyr\u00e1baj\u00fa no\u017ee, ktor\u00e9 zap\u013a\u0148aj\u00fa z\u00e1suvky v dom\u00e1cnostiach a za nieko\u013eko t\u00fd\u017ed\u0148ov sa vyre\u017e\u00fa za nieko\u013eko tis\u00edc forintov. Pokia\u013e ide o m\u0148a, pova\u017eujem to za zne\u010dis\u0165ovanie \u017eivotn\u00e9ho prostredia no\u017emi.<\/p>\n\n\n\n

B.T.: Tak\u017ee stereotyp \u2018japonsk\u00ed kuch\u00e1ri s\u00fa najlep\u0161\u00ed\u2019 je pravdiv\u00fd len napoly?<\/strong><\/h3>\n\n\n\n

B.L.:<\/strong> Japonsk\u00e9 no\u017ee s\u00fa ve\u013emi dobr\u00e9, rovnako ako kvalitn\u00e9 no\u017ee z in\u00fdch kraj\u00edn. Ocele, ktor\u00e9 vyr\u00e1baj\u00fa, sa nepou\u017e\u00edvaj\u00fa len na v\u00fdrobu no\u017eov, ale aj na v\u00fdrobu strojov a n\u00e1strojov, kde dosahuj\u00fa nadpriemern\u00e9 v\u00fdsledky. Kv\u00f4li svojej skromnosti ani neuv\u00e1dzaj\u00fa n\u00e1zvy najlep\u0161\u00edch ocel\u00ed, ale maj\u00fa zoznamy top 5 alebo top 10. Ale cena je cena. Niektor\u00ed ju pova\u017euj\u00fa za drah\u00fa z d\u00f4vodu porovnania s in\u00fdmi v\u00fdrobkami a in\u00ed sa domnievaj\u00fa, \u017ee hodnotu za peniaze nahadzuje trad\u00edcia a poves\u0165.<\/p>\n\n\n

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\"A
Foto: Envato elements<\/figcaption><\/figure>\n<\/div>\n\n\n

B.T.: S ktor\u00fdmi d\u00f4le\u017eit\u00fdmi okolnos\u0165ami sa stret\u00e1va ten, kto si chce vybra\u0165 zna\u010dku Damsteelpro?<\/strong><\/h3>\n\n\n\n

Najlep\u0161\u00edm sp\u00f4sobom, ako sa chr\u00e1ni\u0165 pred fal\u0161ovan\u00fdmi v\u00fdrobkami, je nakupova\u0165 na mieste, ktor\u00e9 zaru\u010duje pravos\u0165 v\u00fdrobku. To je pr\u00edpad mojej zna\u010dky Damsteelpro, ktor\u00fa v\u00fdhradne distribuujem. Poch\u00e1dza priamo z tov\u00e1rne, za tov\u00e1rensk\u00e9 ceny, bez z\u00e1sahu ve\u013ekoobchodn\u00edka. Takto s\u00fa v\u00fdrobky, ktor\u00e9 prich\u00e1dzaj\u00fa priamo, vyl\u00fa\u010den\u00e9 z fal\u0161ovania. Nedostanete v\u00fdrobok bez n\u00e1zvu, dostanete zna\u010dkov\u00fd v\u00fdrobok, v tomto pr\u00edpade prid\u00e1vam svoj vlastn\u00fd n\u00e1zov. V\u010faka tomu ho v pr\u00edpade probl\u00e9mu m\u00f4\u017eete reklamova\u0165, ke\u010f\u017ee som tu aj po n\u00e1kupe. No\u017ee s\u00fa z dama\u0161kovej ocele kovanej v r\u00f4znych vrstv\u00e1ch, pr\u00e9miovej kvality. Po kovan\u00ed je \u010depe\u013e v\u00e1kuovo tepelne spracovan\u00e1. Pre mnoh\u00fdch je to nezn\u00e1ma met\u00f3da pop\u00fa\u0161\u0165ania, ale je to najlep\u0161ia met\u00f3da na svete a najd\u00f4le\u017eitej\u0161ia f\u00e1za pr\u00e1ce. Po otupen\u00ed tov\u00e1rensk\u00e9ho ostria je potrebn\u00e9 len minim\u00e1lne ostrenie a ni\u010d in\u00e9. Preto nie s\u00fa potrebn\u00e9 ani \u201ez\u00e1zra\u010dn\u00e9 br\u00fasky\u201d.<\/p>\n\n\n

\n
\"Lehet\u0151s\u00e9g
Foto: Lajos Balogh Damascus Steel<\/figcaption><\/figure>\n<\/div>\n\n\n

B.T.: Ak\u00e9 s\u00fa v\u00fdhody n\u00e1kupu no\u017eov od odborn\u00edka? <\/strong><\/h3>\n\n\n\n

B.L.:<\/strong> V\u00fdrobky je mo\u017en\u00e9 prezrie\u0165 si osobne, neexistuj\u00fa \u017eiadne \u201cbagately\u201d ani drobn\u00e9 p\u00edsmo. M\u00e1m k dispoz\u00edcii 2 testovacie no\u017ee, ktor\u00e9 si m\u00f4\u017eete vysk\u00fa\u0161a\u0165, a recenzie s\u00fa k dispoz\u00edcii na viacer\u00fdch f\u00f3rach. N\u00e1jdete ich na https:\/\/damsteelpro.com, v profile spolo\u010dnosti Google, na Facebook<\/a>- na mieste, ktor\u00e9 je na tento \u00fa\u010del \u00faplne otvoren\u00e9. K dispoz\u00edcii je aj mo\u017enos\u0165 bezplatn\u00e9ho poradenstva, ktor\u00e9 nie je podmienen\u00e9 k\u00fapou. Na\u0161e v\u00fdrobky s\u00fa vystavovan\u00e9 aj na v\u00fdznamn\u00fdch gastronomick\u00fdch festivaloch a pou\u017e\u00edvaj\u00fa ich mnoh\u00ed renomovan\u00ed \u0161\u00e9fkuch\u00e1ri. Mysl\u00edm, \u017ee dokonalos\u0165 u\u017e nie je luxus! Pou\u017e\u00edvanie no\u017eov Damsteelpro m\u00f4\u017ee poskytn\u00fa\u0165 definit\u00edvne rie\u0161enie. Ke\u010f\u017ee nie s\u00fa potrebn\u00e9 slu\u017eby ostrenia, pravideln\u00e1 v\u00fdmena no\u017eov, n\u00e1vratnos\u0165 invest\u00edcie je zaru\u010den\u00e1.<\/p>\n\n\n\n

Skuto\u010dne dobr\u00fd n\u00f4\u017e vydr\u017e\u00ed cel\u00fd \u017eivot a m\u00f4\u017ee by\u0165 t\u00fdm najkraj\u0161\u00edm dar\u010dekom, \u010di u\u017e pre profesion\u00e1lnych alebo amat\u00e9rskych kuch\u00e1rov. \u201eKR\u00c1JAJTE NA ZDRAVIE!\u201d <\/em><\/strong><\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Mit\u0151l profi egy s\u00e9fk\u00e9s? Hol lehet beszerezni? Mire kell odafigyelni? Az els\u0151 r\u00e9szben f\u0151leg ezekkel a k\u00e9rd\u00e9sekkel foglalkoztunk, de m\u00e9g k\u00f6zel sem mer\u00edtett\u00fck ki a t\u00e9m\u00e1t. Balogh Lajos – a s\u00e9fk\u00e9sek szak\u00e9rt\u0151je most els\u0151sorban a jap\u00e1n k\u00e9sek mi\u00edtosz\u00e1r\u00f3l r\u00e1ntja le a leplet. <\/p>","protected":false},"author":14,"featured_media":36030,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[215],"tags":[2,1543,10,209,216,19,211,212,231,1552,15],"class_list":["post-36028","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interju","tag-blog","tag-chefknife","tag-etterem","tag-gasztronomia","tag-konyhafonok","tag-receptek","tag-sef","tag-sefek","tag-szakacs","tag-szakacskes","tag-vendeglatas"],"yoast_head":"\nHogyan v\u00e1lasszunk s\u00e9fk\u00e9st \u00e9s mit\u0151l k\u00fcl\u00f6nlegesek a jap\u00e1n k\u00e9sek?<\/title>\n<meta name=\"description\" content=\"Az el\u0151z\u0151 r\u00e9szben a j\u00f3 s\u00e9fk\u00e9s kiv\u00e1laszt\u00e1s\u00e1nak titk\u00e1t j\u00e1rtuk k\u00f6r\u00fcl, most pedig a jap\u00e1n s\u00e9fk\u00e9s m\u00edtosz\u00e1r\u00f3l r\u00e1ntjuk le a leplet.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/sk\/sefkes-hogyan-valasszuk-ki\/\" \/>\n<meta property=\"og:locale\" content=\"sk_SK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hogyan v\u00e1lasszunk s\u00e9fk\u00e9st \u00e9s mit\u0151l k\u00fcl\u00f6nlegesek a jap\u00e1n k\u00e9sek? - 2. 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