Caddrel posted:About sandpaper, I'd like to do this to my knife. What grit of sandpaper would be best, or anything fine okay? Make sure it is sandpaper meant for metal like silicon carbide paper and use a low grit like a 220 to 400 to remove metal and a high grit like 2000-4000 to polish out the scratches. You will want to use some blue painters tape along the side of the knife and edge of the choil and spine to help protect the knife's finish from scratches. For the choil you should cut some sandpaper and superglue it to something hard like a popsicle stick to make it easier to get into corners and around curves. Another good option for polishing is a cheap belt made of real leather with a rough back side, the unfinished back will put a nice final polish on the metal. You should probably put the knife in a vice with the vice's grips wrapped in tape so they don't scratch up the knife, all of this will be much safer if you are not trying to juggle the knife and various sandpapers and belts and stuff. I'd ask at a autoparts store like Autozone for the sandpaper.
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Nov 27, 2014 20:01
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AVeryLargeRadish posted:Unfortunately there are not many, generally you don't see really nice aesthetics until the higher price ranges, instead the extra money spent at the low end gives you better performance and the nicer aesthetics filter in as performance and price increase past the $200+ range. The Shuns reverse that to some extent, emphasizing aesthetics as price increases but not increasing much in performance. Some sexy knives there but so much money... The Takamura in particular would have been perfect, price wise, if it wasn't for the western style handle. The Japanese style knives are even more gorgeous then the Shuns but sadly out of my budget. In other news, http://japanesechefsknife.com/ just got some new knives in if anyone's interested.
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Nov 28, 2014 01:14
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AVeryLargeRadish posted:There is the Tojiro DP Damascus 165mm Santoku for $80, it is a reasonably good knife and the damascus finish is nice looking, it's a bit plain otherwise. As best I can tell, her concern is length (heh). She just doesn't seem to know what to do with those couple extra inches on my Fibrox or Shun (which I only got because I traded a Mosin Nagant 91/30 as a favor to a friend). Her technique is poor, but at this point I'd just like her to have something she's comfortable using and will take and keep a good edge. It looks like the Tojiro Damascus will be my best bet.
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Nov 28, 2014 01:26
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Present posted:Some sexy knives there but so much money... If you are willing to try carbon steel knives there are some really incredible ones out there with japanese style handles for very little money compared to stainless equivalents: Itto-Ryu Hammered 210 Gyuto White #2: This knife should rightfully cost more like $250, but it is only $140. And out of stock, get in line bub. The blade is fully reactive but it patinas very slowly, so as long as you give it a quick wash and dry after use you should never see problems with rust. It cuts extremely well because it has a nicely convexed grind that you normally only see on much more expensive knives. The spine and choil are nicely rounded and the dark, hammered finish is utterly beautiful. It also has a nice oval chestnut handle with a black resin ferule. Exceptional steel at a bargain basement price. Kohetsu Blue #2 Nashiji Gyuto 210mm: Not nearly as nice as the above knife, but very few are. This one has a decent wa handle and is clad in stainless steel, so you only have to worry about the edge, but what an edge it is! Very sharp, sharpens up really nicely and holds an edge for a good while, it's a good knife and a really good knife for $130. Lastly, something fully stainless to keep an eye out for if you are willing to get out the sandpaper and elbow grease: Tanaka Ginsan Gyuto 210mm: The blade here is exceptional for the price but it is very roughly finished. The spine is rough and sharp and so is the choil, but a few hours of work with some sandpaper would round them out nicely. Once that is done you have a $200 blade for $115, so a pretty nice deal all in all. The handle is a pretty bog standard D shaped Ho wood/buffalo horn, not bad but not amazing, it's serviceable and more than I would expect for $115.
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Nov 28, 2014 02:31
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AVeryLargeRadish posted:If you are willing to try carbon steel knives there are some really incredible ones out there with japanese style handles for very little money compared to stainless equivalents: Hey, thank you for this write-up. Going to have a think about what to buy.
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Nov 28, 2014 02:46
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Hello thread! I apologize if you guys have talked about this before but I'd like to get a good set of knives for Christmas. The two I currently have in my kitchen are lovely $10 knives from Target that are beginning to struggle to cut tomatoes, so literally anything would be better than that. The Japanese knives I've seen in this thread are pretty and all, but they seem beyond what I currently have use for. I just need something durable and able to keep an edge. Casual browsing on Amazon led me to this set http://www.amazon.com/gp/product/B000IBU9FW/ which seems good to me. I've had some experience with Mercer knives and they've been solid. What are your opinions? Getting a packaged set is convenient and all but would I be better served by asking for three (or so) individual knives? I'd also like to stay in the realm of sub-$150 altogether.
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Nov 28, 2014 06:36
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poop dood posted:Hello thread! I apologize if you guys have talked about this before but I'd like to get a good set of knives for Christmas. The two I currently have in my kitchen are lovely $10 knives from Target that are beginning to struggle to cut tomatoes, so literally anything would be better than that. The Japanese knives I've seen in this thread are pretty and all, but they seem beyond what I currently have use for. I just need something durable and able to keep an edge. Those are a bad purchase and it would be better to get a few individual knives. If I didn't want japanese knives I would buy: Victorinox 8-Inch Fibrox Chef's Knife OR Victorinox 10-Inch Fibrox Chef's Knife: Cheap, good quality blade for a western knife, handle grips well wet or dry and is essentially indestructible, no giant finger guard bolster that makes sharpening a huge pain. Which one you get is dependent on what length you are more comfortable with and how much space you have to work with. Victorinox 4-Inch Paring Knife: Good for basically the same reasons as above. Victorinox 10-1/4-Inch Wavy Bread Knife: Same reasons again and a bread knife is nice to have. If you decide to give japanese steel a try, and you should because even the low end japanese knives will out perform almost every western knife out there, I would grab: Tojiro 2 Piece Set: 8.25 inch chef's knife(gyuto) and 3.5 inch paring knife for $100, so still well within your budget and these are so much better than the mercers that it's not even funny. There is also the Tojiro Professionals 2 Piece Set which is the same thing but with a 9.5 inch gyuto instead of the 8.25 inch one for $20 more. Add in a ceramic rod, which you should use on the Victorinox knives above too if you get them instead, and it will cost you $140 to $160. Oh, and the gyuto will go right through anything other than hard crusted bread better than an actual bread knife. I made bread today and my gyuto went through without even displacing a crumb, and that was on a loaf that had been out of the oven for all of ten minutes. Tojiro also makes one of the best bread knives in the world if you want to get it later on when budget allows. The western knives dull just the same as the japanese ones do, and they will dull much faster because of softer steel. All a japanese knife really requires is that you don't try to use it like a crowbar, don't cut frozen food with it and be careful of bones in food when using it. In exchange you get a much sharper and longer lasting edge and a better quality product overall.
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Nov 28, 2014 08:42
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AVeryLargeRadish posted:knife stuff Wow, thanks! I was worried the Japanese stuff would be expensive but those Tojiros seem just about perfect. Will definitely pick up that ceramic rod too. Thanks for the info!
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Nov 28, 2014 17:30
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poop dood posted:Wow, thanks! I was worried the Japanese stuff would be expensive but those Tojiros seem just about perfect. Will definitely pick up that ceramic rod too. Thanks for the info! No problem. Remember, there are people in japan who can't afford the fancy knives too and that is the market the Tojiro DP line and such are aimed at, they are plain straight forward knives but still very well made. You will probably want to get the sheath for the ceramic rod, if you put it in a drawer it can chip from banging against stuff because the ceramic is so hard and brittle so the sheath does a really good job of protecting it. You should also grab a 8 inch or 10 inch edge protector for the same reason, it will keep the edge of the knife from whacking into stuff if you put it in a drawer and also keep your hands safe from the edge if you stick your hand in the drawer and brush up against it. Ideally you would use a magnetic knife rack, but that is expensive so for now the blade guards will do a good job.
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Nov 28, 2014 18:32
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Wait, why ceramic rods specifically? I thought you want a plain rod to straighten the blade, not sharpened it.
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Nov 28, 2014 18:42
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Ceramic rods don't sharpen exactly, they're a very fine grit, and just fix imperfections in your edge, much like a 4-6k stone would. I've dented my Tojiro DP 240mm in 2 places now, but it's still one of the best performing knives I own.
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Nov 28, 2014 19:02
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Present posted:Wait, why ceramic rods specifically? I thought you want a plain rod to straighten the blade, not sharpened it. A few reasons. First off the ceramic rod will still do some straightening, it is hard after all and that is all it needs to straighten. Second, most steel "honing rods" actually have flanged or textured surfaces and do in fact remove steel, they just do a much worse job of it than the ceramic ones do and can blunt harder steel knives like the japanese ones. You can get actual honing rods, but they are expensive and I feel the ceramic ones are a much better investment overall.
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Nov 28, 2014 19:17
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A regular steel with the grooves also puts microserrations on the blade so while that's fine on a softer steel it will probably chip a harder steel eventually.
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Nov 29, 2014 01:24
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Present posted:Some sexy knives there but so much money... The Takamura is awesome, I bought my mom one for her 60th birthday a couple months ago and finally got to try it out last week.
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Nov 29, 2014 03:29
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I currently have two German 8" chef's knives, a Henkel and a Spitzenklasse, for my main knives. I'm getting kind of annoyed with them: the curved blade is bad for gathering ingredients, the steel is too soft to keep an edge without constant maintenance, stuff sticks to them like all hell, and I hate the bolster with a burning passion. So I'm considering getting myself a new knife for Christmas. I'm vegetarian, so only vegetables. I do a decent amount of butternut and acorn squash through the fall, but that's the heaviest work I'd need. A nakiri seems like it'd be a good option. I'm open to carbon, although I don't have experience with it, assuming it'll keep an edge better and lower day to day maintenance. Anybody have specific recommendations? I also need some sort of wrap or edge guard so I can keep it out of the main knife rack and away from roommates. Let's say max $125, but I can go up to maybe $150 if it'd give a decent performance increase.
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Nov 29, 2014 05:52
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Karia posted:I currently have two German 8" chef's knives, a Henkel and a Spitzenklasse, for my main knives. I'm getting kind of annoyed with them: the curved blade is bad for gathering ingredients, the steel is too soft to keep an edge without constant maintenance, stuff sticks to them like all hell, and I hate the bolster with a burning passion. I can give some recommendations. Kohetsu SLD Nakiri 165mm: This nakiri is made of SLD semi-stainless steel which while not completely stainless is so stain resistant that as long as you don't leave it wet for hours it won't really rust or discolor at all. Chromium is what gives stainless steel it's stain resistance and for a steel to technically be stainless it has to have 13%+ chromium content, SLD has between 11% and 13% so it is right on the edge of being stainless. The steel sharpens up really well and will retain an edge for a long time between sharpenings. The blade is clad in softer fully stainless steel, so you only really need to worry about the edge. The blade has a interesting lattice pattern on the side above the grind that should help keep food from sticking to the blade. It is thin at the edge and will cut quite well and the blade has a very gentle curve so if you like to rock chop it will work really well for that. The handle is a D shape handle made of oak with a plastic ferule and is a decent handle but not a great one. It is thick enough at the spine that tougher gourds should give it no problems. It costs $120, so it is within your budget. Kohetsu Blue #2 Nashiji Nakiri 165mm: This one has a core of Blue#2 steel clad in stainless steel. Blue#2 sharpens up really well and easily, holds it's edge for a while, is moderately reactive and will darken over time with a patina. As long as you wipe it dry after use it should be fine. This knife has a similar gentle curve to it's edge as the knife above, and is similar in general to the SLD knife. It has a oval handle made of chestnut with a plastic ferule. It costs $95. Minamoto Hamon Nakiri 165mm: This is a fully stainless blade with a western style handle. The steel is a bit softer, more forgiving and less prone to chipping than the above blades but it will not take quite as keen of an edge. It is thiner and a bit shorter than either of the above nakiris and the edge is flatter for more board contact, it's overall thinness should make it feel quite sharp and make it unlikely to wedge in harder stuff like butternut squash but it will probably be a bit stickier than either of the above blades because of it's relatively smooth finish. The handle is a quite nice pakka wood handle of medium size. It costs $99. To protect the edge this edge guard should work just fine, they do a nice job on my knives and fits quite snugly while also being easy to slip on. They feel quite durable, especially for something that costs $3. AVeryLargeRadish fucked around with this message at 07:09 on Nov 29, 2014 |
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Nov 29, 2014 07:03
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AVeryLargeRadish posted:I can give some recommendations. Thanks! A friend actually just offered to take me to a good knife store he knows about over Christmas break, so this may go on hold. If you've got any specific notes about things to watch for, though, that'd be useful. In the meantime, a couple questions: how does the curve on the first two affect their chopping motion? Do you have to introduce some rocking into the chop? Also, any chance you know what the kanji on the blades saf? I'm a bit leery of buying any knives that may be swearing at me without my knowledge.
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Nov 29, 2014 09:12
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Karia posted:Thanks! A friend actually just offered to take me to a good knife store he knows about over Christmas break, so this may go on hold. If you've got any specific notes about things to watch for, though, that'd be useful. Hmmm, I'd watch out if they try to sell you Shuns, they are over priced for what you get which is Tojiro level performance with nicer aesthetics for two to three times the price. If they try to sell you on knife sets and such I would run away fast. Does this place sell japanese knives? The curve is quite gentle so I would not worry too much, you might need a little rocking with really large ingredients. Overall I would recommend the Minamoto, but that is because I like a big flat spot on my knives and I like stainless for less worry if I have to leave the board half way through chopping an onion. The kanji on the side are generally just the name of the smith/ manufacturer or the name of the knife. Most of these are sold in japan too so you can trust that there will be nothing strange on the side.
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Nov 29, 2014 09:38
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My wife has decided she wants us to get a nice knife set for xmas and I'm comfortable spending $200-400 on a nice set. I would like it to include steak knives but that isn't a priority. A cleaver isn't necessary for us either, but I would appreciate any recommendations for one in addition to a good shears if possible!
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Nov 29, 2014 15:07
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two_beer_bishes posted:My wife has decided she wants us to get a nice knife set for xmas and I'm comfortable spending $200-400 on a nice set. I would like it to include steak knives but that isn't a priority. A cleaver isn't necessary for us either, but I would appreciate any recommendations for one in addition to a good shears if possible! Knife sets are almost always a bad deal. You end up paying a lot of money for a lot of steel that you won't be using much because you don't really need every specialized knife around. It's better to buy three to five good knives that will all see some use than ten or twenty low quality ones that don't fit your needs because you want matching handles. Are you going to be using these primarily or is this mostly for your wife? Do you need a knife block or some kind of storage for the knives? Do you have a way to sharpen them when they get dull?
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Nov 29, 2014 15:35
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AVeryLargeRadish posted:Knife sets are almost always a bad deal. You end up paying a lot of money for a lot of steel that you won't be using much because you don't really need every specialized knife around. It's better to buy three to five good knives that will all see some use than ten or twenty low quality ones that don't fit your needs because you want matching handles. Are you going to be using these primarily or is this mostly for your wife? Do you need a knife block or some kind of storage for the knives? Do you have a way to sharpen them when they get dull? We both cook a lot so we'll both be using them. My wife wants them stored in a block in a drawer rather than on the counter. I don't have any sharpening tools but have been thinking about getting a set of stones for my straight razor anyway. Will a honing rod be good enough? I was planning on fitting that into the budget. I love the idea of getting separate and therefore better knives, and looking at the Tojiro DP that I've seen recommended earlier in ths thread it looks like that should keep us from spending too much. And I see the recommendations a few posts up for someone else that I'll be taking into consideration as well!
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Nov 30, 2014 09:15
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two_beer_bishes posted:We both cook a lot so we'll both be using them. My wife wants them stored in a block in a drawer rather than on the counter. I don't have any sharpening tools but have been thinking about getting a set of stones for my straight razor anyway. Will a honing rod be good enough? I was planning on fitting that into the budget. I love the idea of getting separate and therefore better knives, and looking at the Tojiro DP that I've seen recommended earlier in ths thread it looks like that should keep us from spending too much. A ceramic hone would be enough for touching up the edge but not enough for real sharpening. If you are getting stones for your straight razor anyway they can also work great on kitchen knives. For knives I would start with one of the Tojiro DP two piece sets plus the Tojiro ITK bread knife. You can get something fancy later on if you want, but for now the Tojiros are a good place to start. For storage you can either just get the cheap edge guards and put them in an uncrowded drawer or use a in drawer knife holder. I actually recommend the edge guards or a wall mounted magnetic knife rack because they protect the edge better. For sharpening I'd start with this Shapton Glass stone set. These are some of the best made, slowest wearing stones around and they don't need to be soaked before use, just splash a little water on and you're good to go. You will want a stone holder of some kind, the universal one is good. You will eventually want a lapping plate to keep the stones even but you can wait a bit on that and rub the stones against each other in the mean time. Eventually you will want a rougher stone like a 320 or 500 for repairs and such and you might want an 8k stone and stropping equipment for the razor later on but for now the two piece set would be plenty.
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Nov 30, 2014 10:29
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AVeryLargeRadish posted:A ceramic hone would be enough for touching up the edge but not enough for real sharpening. If you are getting stones for your straight razor anyway they can also work great on kitchen knives. For knives I would start with one of the Tojiro DP two piece sets plus the Tojiro ITK bread knife. You can get something fancy later on if you want, but for now the Tojiros are a good place to start. Cool, thanks!
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Nov 30, 2014 13:33
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Gift shopping for someone who likes to cook but has little experience with knives, looking to replace her Cutco with a better chef's knife, probably 8". I am hoping to get her not to use one of the pull-through sharpeners, since she does own one, but I'm a little afraid to choose a Japanese knife in case she does use it and the angle is wrong. Should I be concerned about that? Either way, any recommendations in the $100-or-less range? I know there's the Tojiro DP gyuto ($57), but I'm wondering if there's anything better to be had that's a little nicer without going over-budget. Can be maybe a little more but not much. I saw the Shun Sora 8" ($65), which seems nice maybe. But I'm still concerned about the sharpening thing. Same deal with the Mac Chef series ($95), and I don't have any experience with that line. A Wusthof Classic is a little above budget ($130), although they have some other lines in range, like the Classic 200th Anniversary thing Amazon lists ($90).
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Dec 1, 2014 04:35
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guppy posted:Gift shopping for someone who likes to cook but has little experience with knives, looking to replace her Cutco with a better chef's knife, probably 8". I am hoping to get her not to use one of the pull-through sharpeners, since she does own one, but I'm a little afraid to choose a Japanese knife in case she does use it and the angle is wrong. Should I be concerned about that? Either way, any recommendations in the $100-or-less range? I know there's the Tojiro DP gyuto ($57), but I'm wondering if there's anything better to be had that's a little nicer without going over-budget. Can be maybe a little more but not much. I saw the Shun Sora 8" ($65), which seems nice maybe. But I'm still concerned about the sharpening thing. Same deal with the Mac Chef series ($95), and I don't have any experience with that line. A Wusthof Classic is a little above budget ($130), although they have some other lines in range, like the Classic 200th Anniversary thing Amazon lists ($90). Sneak into her house and abduct the roll sharpener? v  vI'd get her a cheap one like the Tojiro, Shun or Fujiwara FKM and a ceramic hone with a sheath, show them how to use the hone and tell them that the roll sharpener will break the knife if used for long enough because the steel on good knives is too hard for it and the angle is wrong. But there is only so much you can do when buying for someone else, good luck. EDIT: I almost forgot, Shun has a free sharpening service, so get her the Shun and have her send it in a couple times a year. AVeryLargeRadish fucked around with this message at 05:16 on Dec 1, 2014 |
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Dec 1, 2014 05:10
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guppy posted:Gift shopping for someone who likes to cook but has little experience with knives, looking to replace her Cutco with a better chef's knife, probably 8". I am hoping to get her not to use one of the pull-through sharpeners, since she does own one, but I'm a little afraid to choose a Japanese knife in case she does use it and the angle is wrong. Should I be concerned about that? The problem with pull through sharpeners isn't the angle, it's that they gently caress up the edge because of the way they "sharpen" the blade.  Here's another picture of a carbide pull through sharpened edge.  Here's what a Chef's Choice electric sharpener looks like  Compare to a Wicked Edge system sharpened knife 
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Dec 1, 2014 05:31
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Is it worth going to a store like Sur La Table or something to try out knives for feel before buying one?
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Dec 3, 2014 04:54
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Absolutely, if they carry knives you're interested in. It's much better to know what a knife is going to feel like in your hand before you buy it.
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Dec 3, 2014 06:59
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Time Trial posted:Is it worth going to a store like Sur La Table or something to try out knives for feel before buying one? If they have the knives you are interested in, yes. But their selection seems to be pretty bad. Henkels & Wüsthof are badly designed, use soft steel and are vastly overpriced. Global has gone downhill and is overpriced. Shuns are decent but chippy and overpriced. Their Miyabi line looks ok but is also overpriced. Really any knife you get from CKTG or JapaneseChefsKnife.com is going to be a really good knife, you just need to know what sort of knife you want. It's a game of tradeoffs.
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Dec 3, 2014 07:00
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AVeryLargeRadish posted:If they have the knives you are interested in, yes. But their selection seems to be pretty bad. Henkels & Wüsthof are badly designed, use soft steel and are vastly overpriced. Global has gone downhill and is overpriced. Shuns are decent but chippy and overpriced. Their Miyabi line looks ok but is also overpriced. Are the Shun honing rods that are half smooth and half ridged a good idea? They seem to be about the same price as an Idahone and I like the idea of a smooth rod, even partially, without having to drop $100 for that Dickerson monster to hone my DP.
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Dec 3, 2014 07:07
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Olothreutes posted:Are the Shun honing rods that are half smooth and half ridged a good idea? They seem to be about the same price as an Idahone and I like the idea of a smooth rod, even partially, without having to drop $100 for that Dickerson monster to hone my DP. I've never used the Shun one before but I'm gonna say that the Idahone is a better choice because really hard steel just does not take well to straightening in general. It's a better idea to just touch-up on the rod between sharpenings or if you have a fine stone or strop just use that to do some trailing strokes as touch-up.
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Dec 3, 2014 07:36
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If you're talking about a metal rod using the grooved bit will chip your knife eventually. Yeah I know Shun sells it themselves idk what to say about that.
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Dec 3, 2014 09:34
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Moridin920 posted:If you're talking about a metal rod using the grooved bit will chip your knife eventually. Yeah I know Shun sells it themselves idk what to say about that.  really? That is hilarious. Once again marketing and expectations wins over sense.
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Dec 3, 2014 09:56
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A grooved steel will create microserrations on the edge. Whether or not you want that is a discussion on its own, but either way on a harder steel the blade will be very prone to just chipping instead of forming microserrations. I'd use something smooth on a Shun (and basically any other hard steel Japanese knife).
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Dec 3, 2014 10:12
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So I've been using that Victorinox 8 for a while - great knife. However, whenever I chop onions, the chopped bits stick onto the side of the knife, and are even pushed up (while still sticking to the knife) when I chop a new set of onion bits. This causes eventual collapse of the mass sticking to the knife, and sometimes that spills. Is there some point of technique I'm missing? Is that just a thing that happens to broad knives?
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Dec 3, 2014 20:31
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americong posted:Is that just a thing that happens to broad knives? Yep.
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Dec 3, 2014 21:42
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You can solve that problem by converting to the church of chinese cleaver. O CCK, we call upon your small cleaver in our time of sorrow, That You give us the strength and will to cut through our heavy burdens, until we can again feel the warmth and love of Your divine slicing. Be mindful of us and have mercy on us while we struggle to slice life's hardships. Keep us ever in Your claw grip, til we can chop again with light hearts and renewed spirits.
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Dec 3, 2014 23:15
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Hi thread, quick question: Are there any differences between this and this, besides the handle's appearance? I've bought a few styles of the former, and really like them, but I'm unsure if I've unfortunately duped myself out of the better knives, as both of these are available to me locally for roughly the same price. Also, any super recommended Japanese knife makers? I'll be finishing up my work in Japan soon, and a nice gyuto would be a good memento. Edit: Why are all metal handles a bad thing? X13Fen fucked around with this message at 05:38 on Dec 4, 2014 |
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Dec 4, 2014 04:19
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Uber Kosh posted:Hi thread, quick question: No differences besides the handles on the ones in the first link, on a side note: gently caress all metal handles. As for knife makers, there is always Teruyasu-Fujiwara if you want a really nice hand made knife and want to spend up to around $300. They are White #1 steel, so they are very reactive. There is also Konosuke in Sakai, a company employing a number of different blacksmiths who are renowned for the quality of their knives. I have a Konosuke Ginsan 240mm Gyuto and it is a superb knife so I recommend you give them a visit if you can, they have a pretty wide selection so you ought to be able to find something you like. EDIT: Eff you auto correct. 
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Dec 4, 2014 05:11
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| # ? May 9, 2024 21:53 |
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deimos posted:You can solve that problem by converting to the church of chinese cleaver. 
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Dec 4, 2014 05:19
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