Search found 1486 matches
- Mon Jun 25, 2018 10:24 pm
- Forum: Sharpening Advice
- Topic: 5 million grit announcement!
- Replies: 52
- Views: 8164
Re: 5 million grit announcement!
You do realize that you have a grit finer than either martensite or austentite (basic forms of steel crystal - I'm a physicist) -
- Mon Jun 25, 2018 10:08 pm
- Forum: Knife Recommendations
- Topic: Home cook wants to upgrade from a Shun
- Replies: 13
- Views: 2478
Re: Home cook wants to upgrade from a Shun
Welcome to the world of high(er) end knives. I've still got some shuns (sit in the drawer most of the time - decent knives but you can do SOOO much better. I love Kikuichi Damascus knives for "pretty", and they perform better than expected, and they are stainless. You can get knives that r...
- Mon Jun 25, 2018 2:40 pm
- Forum: Knife Recommendations
- Topic: Is there a perfect petty?
- Replies: 28
- Views: 5204
Re: Is there a perfect petty?
I have a nenohi 180mm petty that I love, and a Kikuichi that's like 150 or so (pretty Damascus one) that is a great performer as well. The kikuichi is a stainless (Swedish) knife, and I have been using it for several years - daughter loves it so she will get it when she gets a bigger place. I would ...
- Mon Jun 25, 2018 7:16 am
- Forum: Knife Recommendations
- Topic: Entry level gyuto recommendation
- Replies: 9
- Views: 2554
Re: Entry level gyuto recommendation
I'm thinking you would be happy with any of the knives you are looking at. I've been collecting Japanese knives for 30 years (buy at least one or two a year - don't sell them either). The steel and grinds are marvelous in most of them, much better than the knives from Germany and France. I might loo...
- Sun Jun 24, 2018 10:34 pm
- Forum: Sharpening Advice
- Topic: Victorinox Edge
- Replies: 33
- Views: 4903
Re: Victorinox Edge
I guess this subject really piques me - I did a tenderloin a couple weeks ago with my little honesuki (Richmond laser aogami) done with a shapton 1K/3K/8K edge. Thing was gorgeous and I sliced it with a kikuichi done at 6K. Am I doing something wrong? Work was easy and came out superb - I'm a home c...
- Sun Jun 24, 2018 1:42 pm
- Forum: Sharpening Advice
- Topic: Victorinox Edge
- Replies: 33
- Views: 4903
Re: Victorinox Edge
my fish cutting knife is finished at 6K - maybe I'll try a knife at 1K. Never thought about putting a less polished edge on a knife, but my real chef (exec chef guy) buddy puts a pretty highly polished edge on everything as well
- Sat Jun 23, 2018 11:42 pm
- Forum: Knife Recommendations
- Topic: Best Value Gyuto on the site.
- Replies: 57
- Views: 12238
Re: Best Value Gyuto on the site.
Kohetsu stuff for me.
- Sat Jun 23, 2018 11:36 pm
- Forum: Knife Recommendations
- Topic: lifetime pair of kitchen shears
- Replies: 12
- Views: 2883
Re: lifetime pair of kitchen shears
I don't know if they make a "lifetime" shears. The pivot will always be the weak point. Anyone know if they make one with a bearing or bushing - I use mine seldom, but I just got a new one last year (Richmond) and I doubt it will still be tight in 20 years.
- Sat Jun 23, 2018 12:30 am
- Forum: Sharpening Advice
- Topic: Do I still use a steel?
- Replies: 15
- Views: 2941
Re: Do I still use a steel?
I stopped using a steel a few years ago - my prep area has a felt strop loaded with 1 micron paste - does everything my steel used to do.
- Sat Jun 23, 2018 12:19 am
- Forum: Knife Recommendations
- Topic: KS clones
- Replies: 29
- Views: 6307
Re: KS clones
Find some old ones. My sister lived in Geneva for many years (80's - 2004) and bought many Sabatier knives - mostly stainless (elephant) and K-Sabs. I have cooked in her kitchens over the years many times, and her mix is scary - some are really nice knives, most are mid grade, and some won't take an...
- Sat Jun 23, 2018 12:06 am
- Forum: Knife Recommendations
- Topic: Looking to buy 3 knives to replace a set
- Replies: 23
- Views: 3920
Re: Looking to buy 3 knives to replace a set
I seconds the Kohetsu HAP40 recommendation. I own many knive that are far more expensive than them, but I have 3 Kohetsu gyutos (210 and 270 HAP40, and 240 AS) - but I have been using the 210 knife more than any other for the past year. I'm just a home cook, but I have decent enough knife skills. I ...
- Thu Jun 21, 2018 10:53 pm
- Forum: Sold Classifieds
- Topic: Kurosaki 210 AS - SOLD!
- Replies: 20
- Views: 3790
Re: WTS Kurosaki 210 AS
Do you still have the knife? I might well buy it
- Wed Jun 20, 2018 11:28 pm
- Forum: Knife Recommendations
- Topic: KS clones
- Replies: 29
- Views: 6307
Re: KS clones
Cutuu - you gotta remeber that I'm a complete amateur with "reasonable" knife skills. I learned with old Sabatiers my mom bought in the early to mid 50's in France - I can still do millimeter slices of carrot on the diagonal while talking to my significant other with the things - I own tw...
- Wed Jun 20, 2018 12:03 am
- Forum: Knife Recommendations
- Topic: Petty Recommendation please 135-150mm
- Replies: 20
- Views: 5480
Re: Petty Recommendation please 135-150mm
I own many VG10 knives, and the edge can be quite good. I'm becoming convinced that good powdered steels or carbons are easier to get a really refined edge with. But right now, I'm noticing grinds as a big thing with the way I use knives - my Richmond ultimatum will cut paper towels easily without r...
- Tue Jun 19, 2018 11:46 pm
- Forum: Knife Recommendations
- Topic: KS clones
- Replies: 29
- Views: 6307
Re: KS clones
Cutuu - you gotta remeber that I'm a complete amateur with "reasonable" knife skills. I learned with old Sabatiers my mom bought in the early to mid 50's in France - I can still do millimeter slices of carrot on the diagonal while talking to my significant other with the things - I own two...
- Tue Jun 19, 2018 11:32 pm
- Forum: General Discussion
- Topic: How to space out knives to have minimal all around usage
- Replies: 16
- Views: 3159
Re: How to space out knives to have minimal all around usage
I might sooner pop a hole in a can with the heel before I'd use a gyuto on crusty bread. I guess maybe as an amateur I do some things others won't, but I cut 24 baguettes on Sunday at a homeless shelter with the same knife - just push cutting to do bread baskets. Have only chipped a couple knives in...
- Mon Jun 18, 2018 10:16 pm
- Forum: General Discussion
- Topic: How to space out knives to have minimal all around usage
- Replies: 16
- Views: 3159
Re: How to space out knives to have minimal all around usage
Im with dAvid - have more than 100 knives and keep buying more. If I only had one knife to use for a month, I would pick my kohetsu HAP40 210 - it does everything well (including cutting crusty bread)
- Mon Jun 18, 2018 10:11 pm
- Forum: General Discussion
- Topic: One pan to rule them all?
- Replies: 93
- Views: 29021
Re: One pan to rule them all?
An old carbon steel pan is fine with occasional acidic foods. I've got a couple of 60+ year old matfers that are very well seasoned and take a good red sauce with ease. Same with some very old cast iron pans. I do not have any stainless or coated pans, but they are fine for use. My old carbon steel ...
- Sun Jun 17, 2018 4:21 pm
- Forum: Knife Recommendations
- Topic: need a knife for my 82-yo Mom
- Replies: 40
- Views: 5828
Re: need a knife for my 82-yo Mom
Got mine some Boker ceramic knives. Good and cheap
- Sun Jun 17, 2018 4:07 pm
- Forum: Sharpening Advice
- Topic: Maintaining/sharpening Kohetsu HAP40
- Replies: 15
- Views: 5332
Re: Maintaining/sharpening Kohetsu HAP40
Try using just good whetstones to sharpen it with next time - my hap40 knives are shiny under a microscope, and still look great in the SEM at work. An 8K edge on these knives is great - goes through fish and lamb like butter, and still has enough bite for tomatoes and peppers (skinned veg). But I'm...