Unfuck the world! – Fillet – Roland Lannier – Cutlery & Tableware https://rolandlannier.com/en Shaking up the table to see if the spirit is there | knives, bistronomy, gastronomy, design, made in France Mon, 08 Apr 2024 13:19:03 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.3 Resin with this aluminium thingy inside it https://rolandlannier.com/en/couteaux/resine-avec-machin-en-alu-a-linterieur/ Wed, 22 Mar 2023 15:03:10 +0000 https://rolandlannier.com/?post_type=couteaux&p=2719 To me, The filleting knife is really the third most important blade in the kitchen. It’s much more versatile that one could expect. Obviously, you can fillet a fish with it but it can basically do 90% of what a carving knife can. For instance, it can achieve the thinnest cuts on deboned meats and any kind of veggies. By pinch-grabbing the blade, you can even do some rock-motion chopping.

This handle material is pretty sturdy. I haven’t ran every possible test but it feels quite legit. There are 5 different possible colors, please let us know which one has your preference.

The knife is wrapped in a nice linen kitchen towel, made in France by Moutty.

]]> Weird but cool fiberglass https://rolandlannier.com/en/couteaux/weird-but-cool-fiberglass/ Wed, 22 Mar 2023 14:35:40 +0000 https://rolandlannier.com/?post_type=couteaux&p=2710 To me, The filleting knife is really the third most important blade in the kitchen. It’s much more versatile that one could expect. Obviously, you can fillet a fish with it but it can basically do 90% of what a carving knife can. For instance, it can achieve the thinnest cuts on deboned meats and any kind of veggies. By pinch-grabbing the blade, you can even do some rock-motion chopping.

This handle material can take anything you can throw at it, even in a restaurant’s kitchen.

The knife is wrapped in a nice linen kitchen towel, made in France by Moutty.

]]> Weird but cool fiberglass https://rolandlannier.com/en/couteaux/fibre-de-verre-chelou-mais-cool-2/ Tue, 06 Feb 2024 10:28:58 +0000 https://rolandlannier.com/?post_type=couteaux&p=2903 To me, The filleting knife is really the third most important blade in the kitchen. It’s much more versatile that one could expect. Obviously, you can fillet a fish with it but it can basically do 90% of what a carving knife can. For instance, it can achieve the thinnest cuts on deboned meats and any kind of veggies. By pinch-grabbing the blade, you can even do some rock-motion chopping.

This handle material can take anything you can throw at it, even in a restaurant’s kitchen.

The knife is wrapped in a nice linen kitchen towel, made in France by Moutty.

]]> Carbon fiber https://rolandlannier.com/en/couteaux/carbon-fiber-4/ Tue, 06 Feb 2024 10:08:29 +0000 https://rolandlannier.com/?post_type=couteaux&p=2896 To me, The filleting knife is really the third most important blade in the kitchen. It’s much more versatile that one could expect. Obviously, you can fillet a fish with it but it can basically do 90% of what a carving knife can. For instance, it can achieve the thinnest cuts on deboned meats and any kind of veggies. By pinch-grabbing the blade, you can even do some rock-motion chopping.

Carbon is the strongest handle material there is. It’s classy and brute-proof.

The knife is wrapped in a nice linen kitchen towel, made in France by Moutty.

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