That edge is RIDICULOUS! There’s an amazingly intricate, almost unspeakable, process behind hand forging and sharpening a custom, one-of-a-kind chef’s knife with a fusion of Japanese and Western styles. A simple joy and ease of cutting through ingredients with that brand new blade, so delicate and sharp. Every chef should have an enjoyable cooking experience with a knife that works well for them. That’s the motivation for Knivemaker Nate Zimmerman in making custom kitchen cutlery for chefs and serious home cooks around Wisconsin.
In this episode of Wisconsin Foodie, Host Luke Zahm visits local store Zim Knives in Milwaukee, WI to meet up with Nate and craft a unique chef’s knife, while discussing what elements make up the best knife. After watching the steel take shape, and working with the power hammer from Kaukauna, WI, Luke wants to put the knife to the test. Nate ventures to the Owl Farm in Viroqua, WI to meet Luke and unveil the special knife, showcasing its effortless cutting on organic prairie beef and root vegetables - and making the ultimate seasonal dutch oven recipe, Beef Bourguignon.
01:15 Nate Zimmerman, and his fusion of Japanese and Western cutlery
04:56 So, let’s make a knife
9:43 Testing it out... is it the sharpest knife in the kitchen?
11:18 “that edge is ridiculous”
11:32 Making Beef Bourguignon, the ultimate seasonal recipe
18:40 Rush Creek Reserve in a cast iron
19:37 Serving it all up, the moment of truth
22:04 Say what? (Outtakes)
Curious to know more? Experience effortless cutting for yourself... every weekend during the
summer, Nate sets up at local farmers markets and sharpen knives for those in the area.
www.zimknives.com/
KZfaq: @HippieWithKnives
From fancy restaurants to D&D tables: urbanmilwaukee.com/2023/02/01...
maker-of-sought-after-knives/
As seen on Forged in Fire: commonstate.com/articles/shar...
nate-zimmerman-of-zim-knives/