New Knives and Best Van Pan Pizza Hack | Vanlife UK

So excited to get ourselves some amazing pro knives. Soph cut herself just looking at them!
If you are a home cook or into vanlife cooking we cant recommend a quality knife enough. These beauties arent cheap but you will never ever have to replace them. A knife for life!
Totally found an amazing hack for making incredible pizzas in a pan in just 3 minutes! You have to try it yourself and let us know how yours came out.
To get yourself some of these exclusive knives visit:
www.savernakek...
Password: vanlifeknife
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Lots of love
Sophie & Mark
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[@JensGraikowski]

I fully agree with you, Mark. A good knife (or knives) makes the work in the kitchen not only far easier but also safer (the sharper the knife, the less the chance of cutting yourself). I've got used to using a Chinese chef knife, which looks very much life that first knife you showed just a bit wider (almost like a cleaver, just thinner) and just like Chinese chefs I use it for most everything. European chefs tend to use a specialised knife for every task, Chinese chefs use the cleaver-like for almost everything. I have a pairing knife too (both of them are made with Damascus steel and where not cheap) and those two knives are all I need. It takes a bit of practice, but I even de-bone a chicken or turkey with the Chinese chef knife in one piece, without a single hole in it (necessary for a rolled roast). 👍🏽😉
That pizza looked gorgeous! I was salivating just watching the video. As you know, I'm on keto, so it's difficult to make a nice pizza and I admit, I'm still working on that one (though my latest version was actually quite good). 🤤😋
All the best! 🙏🏽😎

[@vanlifeeats]

I had a good chat with the guys at Savanack knives and they were talking about the different types of steel and how in the UK and europe we tend be more gentle when chopping so a sharper softer steel is used. In Asia the cutting techniques are harder with more chopping so a harder steel is prefered.
Would love to see you put your keto pizza recipe up on vanlifeeats.com :)

[@JensGraikowski]

Will do once I'm happy with it, @@vanlifeeats. 👍🏽😉
Makes sense what the guys at Savernake told you, Mark. The Chinese do indeed chop a lot. Hard steel has the additional advantage that it holds an edge longer too, though. I hardly ever have to sharpen those knives. When I do, though, the hard steel also makes it harder. Everything has its advantages and disadvantages. Or, as I like to say, "nothing is so bad, that it is not good for something". 😁