Knives

quote:

Originally posted by Board-O:

I hope you manage to right all that went wrong.

Let me second Board-O's good thoughts, KillerB. You've been missed around here. Hope all is well now.

quote:

Originally posted by Seaquam:

quote:

Originally posted by Board-O:

I hope you manage to right all that went wrong.

Let me second Board-O's good thoughts, KillerB. You've been missed around here. Hope all is well now.

It's not all back on track but I'm feeling better about life.

Got a new set of Cutco knives a couple weeks ago for my B-day....love them! Now I won't have to get anymore knives for my or my kids lives and they are VERY sharp!

quote:

Originally posted by vinosnob:
Got a new set of Cutco knives a couple weeks ago for my B-day....love them! Now I won't have to get anymore knives for my or my kids lives and they are VERY sharp!

Which set did you get? Classic or pearl?

I pulled the trigger yesterday on my first piece of japanese steel, a Hiromoto Santoku 190mm. I'm pretty fired up about it.

I have a set of Henckels Professional Series knives that I thought would serve me well for years, but then I picked up a Kitchen Aid made-in-China Santoku knife on sale for ten bucks. After a little work with the stone and honing steel, this is now my favourite knife! It has much better balance and weight for my hand than those others that cost 15 times more.

Classic. Had the pearl and lost those in the last marrige...figured it was time for a change.

quote:

Originally posted by gigabit:

quote:

Originally posted by vinosnob:
Got a new set of Cutco knives a couple weeks ago for my B-day....love them! Now I won't have to get anymore knives for my or my kids lives and they are VERY sharp!

Which set did you get? Classic or pearl?

quote:

Originally posted by vinosnob:
Classic. Had the pearl and lost those in the last marrige...figured it was time for a change.

quote:

Originally posted by gigabit:

quote:

Originally posted by vinosnob:
Got a new set of Cutco knives a couple weeks ago for my B-day....love them! Now I won't have to get anymore knives for my or my kids lives and they are VERY sharp!

Which set did you get? Classic or pearl?

Cool, I've had mine for 14 years. I'm just about to send them in for their second sharpening.

Buy the cheese knife if you don't already own it. It's great!

With the stock market dropping like a stone, I am staying away from sharp objects.

Thanks. I hadn't thought about it for 2 minutes!

quote:

Originally posted by Rothko:
With the stock market dropping like a stone, I am staying away from sharp objects.

It that to fall upon or to throw at someone?

My blade of choice would be. NENOX
these blades are razor sharp, and they are used by the iron chefs from Japan : )

quote:

My blade of choice would be. NENOX

The Nenox S1 series are things of beauty, maybe one day...

quote:

Originally posted by kswinelover:
My blade of choice would be. NENOX
these blades are razor sharp, and they are used by the iron chefs from Japan : )

The sharpness of a knife is determined more by your skill with a whetstone than the origin of the knife.

I'm just not a fan of Japanese knives. They're too light for my liking.

For general purpose work I keep on coming back to Sabatier style (French) knives. I use German steel for boning and filleting work.

The only Japanese style knife that I like is the Nakiri. Nakiris chop better than Santokus and French style Chef's knives slice and cut better than Santokus.

Thought it was time to revive this thread.
Note the lack of name calling.

COOL.

Bieng that this is a really kinda old thread, I hope that the experiences since have improved. In the beginning there was some talk about ceramic knives. It wasn't all that good. I hope that has changed. I was looking into one of these:

http://www.cutleryandmore.com/details.asp?SKU=16302

Chicago Cutlery doesn't make anything ceramic, so I'm safe from that fire-storm. I kinda like the tie-in w/ the breast cancer donation too. TIA for some opinions.

That looks like a good pretty deal from what I've seen. I recently bought a Kyocera paring knife and it's been quite a stand out. It removed the silverskin from a tenderloin in nothing flat. I'm actually a little bit afraid of slipping with it and taking off a fingertip.

I have used my Henckels Professional S Series for almost 15 years. I simply liked the feel in my hand better than the Wustofs when DnVsMom and I were registering for our wedding. I added a Santoku and was pretty happy until a year or so ago when I bought a Shun Santoku. It is now my favorite knife.

I am now on the lookout for a paring knife as the other day I noticed that the handle was cracked on mine.

quote:

Originally posted by mneeley490:
That looks like a good pretty deal from what I've seen. I recently bought a Kyocera paring knife and it's been quite a stand out. It removed the silverskin from a tenderloin in nothing flat. I'm actually a little bit afraid of slipping with it and taking off a fingertip.

How do you sharpen ceramic?

quote:

Originally posted by snipes:
How do you sharpen ceramic?

I don't have one but have to assume that a diamond stone would do the trick.

quote:

Originally posted by Vt2It:

quote:

Originally posted by snipes:
How do you sharpen ceramic?

I don't have one but have to assume that a diamond stone would do the trick.

The information that came with the knife said that the ceramic edge can go 10 times longer than steel without sharpening. When the time comes, you have to send it in to the companyfor resharpening for a $10 fee. I haven't heavily invested in them yet, but I don't think I'd trust myself with a diamond stone on them.

Re: Sharpening Ceramic Knives


from: Ceramicknife.org

SHARPENING ADVICE
YES it is much more difficult to sharpen ceramic blades due both to the extreme hardness AND the tendency of creating micro-chips on the edge. BUT it is not impossible to both repair small damage or chipping and also to polish and refine the edge to a very high level of sharpness.
The ideal tool of course is a powered diamond wheel with a minimum of 1,000 grit diamond. Even finer grits can be used to truly polish the edge. However, no one I know, except myself, is willing to purchase this kind of equipment.

quote:

Originally posted by snipes:

quote:

Originally posted by mneeley490:
That looks like a good pretty deal from what I've seen. I recently bought a Kyocera paring knife and it's been quite a stand out. It removed the silverskin from a tenderloin in nothing flat. I'm actually a little bit afraid of slipping with it and taking off a fingertip.

How do you sharpen ceramic?

http://www.amazon.com/Lansky-D...System/dp/B000B8L6LS

But....be careful.

I am just slightly obsessed with kitchen knives, years ago I started out with some bad Chicago Cutlery knives, quickly moved on to Wusthoffs which I liked a lot until I bought a Shun, which opened my eyes to the amazing quality, sharpness and variety of Japanese kitchen cutlery. So today I own way too many from this list of mostly custom Japanese makers and a few customs from this side of the pond as well:

Aritsugu, Asai Damascus, Glestain, Haslinger, Hattori FH,Hattori HD, Hattori KD, MAC, Masamoto, Misono, Mizuno Tanrenjyo, Moritaka, Murray Carter, Nenohi, Nenox, Ryusen Blazen, Shigefusa Suminagashi, Shun Pro, Sugimoto, Suisin,Takeda,Yoshikane.

I still own a few of my original German Wusthoffs, good knives but honestly I only use them one somebody else needs a knife in my kitchen.

quote:

Originally posted by Landshark:
So today I own way too many from this list of mostly custom Japanese makers and a few customs from this side of the pond as well:

Aritsugu, Asai Damascus, Glestain, Haslinger, Hattori FH,Hattori HD, Hattori KD, MAC, Masamoto, Misono, Mizuno Tanrenjyo, Moritaka, Murray Carter, Nenohi, Nenox, Ryusen Blazen, Shigefusa Suminagashi, Shun Pro, Sugimoto, Suisin,Takeda,Yoshikane.

Wow, nice list! Which one made your Katana?

No Katanas, just:

Aji, Boning, Bread, Chef, Chuka Bocho, Cleaver, Deba, Fuguhiki, Funayuki , Garasuki, Gyuto, Honesuki, Mioroshi, Nakiri, Paring, Petty, Salmon Slicer, Santoku, Slicer, Sole Fillet, Sujihiki, Usuba, Wa-Gyuto, Wa-Kiritsuke, Western Deba ,Yanagiba

The Block

quote:

Originally posted by Landshark:
No Katanas, just:

Aji, Boning, Bread, Chef, Chuka Bocho, Cleaver, Deba, Fuguhiki, Funayuki , Garasuki, Gyuto, Honesuki, Mioroshi, Nakiri, Paring, Petty, Salmon Slicer, Santoku, Slicer, Sole Fillet, Sujihiki, Usuba, Wa-Gyuto, Wa-Kiritsuke, Western Deba ,Yanagiba

The Block

WOW! I always have a sincere appreciation for the passionately obsessed.

A friend of mine is selling Cutco knives on the side from his regular job so I bought a couple. They work well but were kind of spendy.

quote:

Originally posted by mpls wine guy:
A friend of mine is selling Cutco knives on the side from his regular job so I bought a couple. They work well but were kind of spendy.

+1

Anyone use or have any F.DICK Knives ?
(I'm serious: WEBSITE ).
One of my friend who is a chef was saying good things about them.
He really liked the Santoku with Teflon coating (See the WACS series).
Any feedback?

Whilst in Aus I picked up a Kai Wasabi knife. Strange to have a knife for the hot green stuff but it's actually pretty good. Nowhere near the standard of the Tojiro Senkos but certainly pretty good for everyday use. It's a chef's knife for chopping with and I now use it all the time.

I use here a Mac Santoku and a knife bought in Montreal's Chinatown...

dzitt

quote:

Originally posted by Vinaigre:
Anyone use or have any F.DICK Knives ?
(I'm serious: WEBSITE ).
One of my friend who is a chef was saying good things about them.
He really liked the Santoku with Teflon coating (See the WACS series).
Any feedback?

I have an F. Dick 10 inch "Premier" stainless. It's typically German in style, forged, with a bolster, and curved both top and bottom as it nears the tip, but I suspect it's heavier than a similar size Henkel or Wusthoff. I don't use it that often, but when there's a job that calls for that size and weight I'm glad I've got it.

My informal impression is that the steel is a bit harder than Henckel or Wusthoff stainless. That makes it a bit harder to sharpen, but I think it holds an edge a bit longer.

It's certainly a well-respected brand.

Cheers,

DK

Just picked up a Wusthof classic 8" carving knife at Sears.

Knives are 40% off at stores that are closing. for the sale, for the people losing jobs.

I'm too lazy to take my good knives to get them sharpened as often as I should. I spent $25 at Costco and got a set of 4 ceramic knives which I really enjoy. So far they've stayed very sharp and I figure when they get dull or chip they go in the trash, the $25 basically makes them disposable and actually is only slightly more expensive than getting my good knives sharpened. If I figure in transit time to the knife store for sharpening then ceramic knives are really a good deal. I miss the weight of the steel, but I'm getting used to the lighter weights and the sharpness is remarkable.

grossie, learn to sharpen your knives yourself. Then you get the enjoyment of using 'good' knives AND know that you are totally in control of their sharpness. win/win

Just bought an Edge Pro. Cannot wait to learn how to use it properly and pull out my Japanese carbon and stainless knives. Looks like a nice weekend afternoon project.

quote:

Originally posted by KSC02:
grossie, learn to sharpen your knives yourself. Then you get the enjoyment of using 'good' knives AND know that you are totally in control of their sharpness. win/win

quote:

Originally posted by grossie:
I'm too lazy

(shaking head)

quote:

Originally posted by DoktaP:
Just bought an Edge Pro. Cannot wait to learn how to use it properly and pull out my Japanese carbon and stainless knives. Looks like a nice weekend afternoon project.

nice.