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AVeryLargeRadish posted:For a german steel option there is the Victorinox 14" Slicer. Thanks dude, I'll probably end up getting one. I was unaware of this style of knife, but the edge should be good for my workload. Got similar advice from some friends here in the bay area who recommended that, too - so it must be good if everybody's in agreement. Think I'll try to find a 10 inch or so unit, since whole packers can be a bit wide and I'd really love to minimize the amount of slices I have to make. GrAviTy84 posted:Depending on how rough your bark is, and if you feel like giving a poo poo about upkeep, a yanagi might work. You will probably have to baby it apart from that though, and you will have to take it to a place that can handle uraoshi sharpening (or learn yourself). I've got plenty of experience with stones and sharpening, though little with hollow edge blades like yanigiba - since it'd be nice to not worry about switching between proteins with the same knife I think I'll probably skip the conventional yani knives you're talking about, for fear of trying to part out a rack of ribs and accidentally nailing cartilage. That moritaka is pretty rad, and i would probably never have found it, so thanks. Honestly 14 would probably be great since a brisket can be pretty wide, but you're right - that's a loving huge knife. I'll let you guys know where it pans out. I'm willing to throw down a fair bit of cash, bbq is the only light in my pathetic existence so wasting cash in pursuit of nerdy perfection doesn't seem any more meaningless than every other waking moment of my life. Woof! Woof! fucked around with this message at 23:24 on Jan 14, 2015 |
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Jan 14, 2015 23:18
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Woof! Woof! posted:Thanks dude, I'll probably end up getting one. I was unaware of this style of knife, but the edge should be good for my workload. Hmmm, if you don't mind carbon steel this 12" Suji is a great deal: http://www.chefknivestogo.com/tskasu30.html
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Jan 14, 2015 23:50
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AVeryLargeRadish posted:Hmmm, if you don't mind carbon steel this 12" Suji is a great deal: http://www.chefknivestogo.com/tskasu30.html While I don't currently own a carbon steel blade, I am willing to probably deal with the added upkeep since I sharpen my slicing knives fairly often anyways.
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Jan 15, 2015 00:15
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I have the long rear end Victorinox fibrox slicer. It was cheap but it's awesome. You absolutely have to steel it every time you use it, but I would imagine that's common with such thin/flexible knives.
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Jan 15, 2015 00:21
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Woof! Woof! posted:While I don't currently own a carbon steel blade, I am willing to probably deal with the added upkeep since I sharpen my slicing knives fairly often anyways. I think you would like the aogami #2 steel used in that knife, it's formulated to hold an edge for a long time along with getting super sharp fairly easily.
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Jan 15, 2015 00:36
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AVeryLargeRadish posted:Just noticed that the Tanaka Kurouchi Blue#2 240mm and 210mm are on overstock sale at CKTG. The Tanaka knives are really well liked and I would recommend these to anyone looking to try out a fully carbon knife. I'd get one myself if I had the money to spare right now. 
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Jan 15, 2015 04:45
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I can not in good conscience, buy another knife. So, I'd better get drunk an buy that thing ASAP.
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Jan 15, 2015 05:12
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Chef De Cuisinart posted:I can not in good conscience, buy another knife. So, I'd better get drunk an buy that thing ASAP. You can never have enough knives. Just tell your significant other that your need one to assist you in the bathroom. To cut toilet paper of course.
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Jan 15, 2015 05:31
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Y'all might remember me from a week ago, and I think I might have hosed my knife already (woo!  ) I had a few rust spots form, as I must not have dried it properly before putting it away. So I tried the lemon juice method from a few pages back and ended up with this: Is this fixable? Or have I completely ruined my brand-new knife?
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Jan 20, 2015 09:59
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Uber Kosh posted:Y'all might remember me from a week ago, and I think I might have hosed my knife already (woo! That is completely fixable. First try scrubbing it hard with a baking soda slurry, if that doesn't work try some Barkeepers Friend, that will clean drat near anything off. I have seen knives covered in rust with chipped to hell edges, usually a cheap carbon knife, taken back to pristine condition with some diligent cleaning using Barkeepers Friend, some steel wool and a good edge reprofile and sharpening.
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Jan 20, 2015 13:49
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Awesome, thank you!
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Jan 20, 2015 22:51
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Uber Kosh posted:Awesome, thank you! BTW. just to explain some stuff, the baking soda is used because it bonds with any acids and removes them, this helps with stopping any rusting, it also acts as a mild abrasive along with the scrubbing itself. It's hard to tell because of the lighting in your photo but that looks mostly like patina to me, ugly patina but patina nonetheless, some people like to clean it off but I prefer to just leave it but if there is anything reddish there then clean it off asap. Plain yellow mustard with a little water to thin it out makes a nicer looking patina, just put the mustard slurry on one side and leave it for 10-15 minutes and wash it off then repeat with the other side. You can also cut up a 5lb bag of onions and let that form a patina as you do it, just try to use the whole length of the knife so the patina is reasonably even. Cutting up red meat also gives a nice blue-ish patina.
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Jan 21, 2015 01:06
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Thanks again for all the great information, everyone. Cutting boards: feet or no feet? Pros? Cons? Just buy a drat cutting board and shut up? Discuss.
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Jan 21, 2015 07:16
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vacuity posted:Thanks again for all the great information, everyone. The only feet I like much are the rubber ones that some poly boards like some of the sanjamar and oxo good grips ones have.
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Jan 21, 2015 07:24
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I don't like feet on thin boards because I don't like board flex. Damp towel works great for nonslip in that regard. Thicker boards, sure.
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Jan 21, 2015 08:13
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Does anyone have experience with the edge pro knockoffs? Is there anything inherently terrible about them? From what I've read people seem to be saying to buy the knockoff but then buy edge pro stones to replace the ones it came with.
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Jan 25, 2015 00:41
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I've got one. The stones aren't terrible, I use them. I'm going to replace them with Shapton pro stones eventually. Definitely recommend it though.
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Jan 25, 2015 01:11
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CrazySalamander posted:Does anyone have experience with the edge pro knockoffs? Is there anything inherently terrible about them? From what I've read people seem to be saying to buy the knockoff but then buy edge pro stones to replace the ones it came with. It's a decent product, you can definitely tell that it is cheaply made, but it does work. The stones are low quality and cut slowly, but they will work, especially on softer german steel.
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Jan 25, 2015 01:23
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Suggestions on the best 8" chef's knife in the $100 range? Bonus points if you please to offer knife + sharpening solution for ~$150. Previous knives include Henkels 5 Star, Wusthof Classic, and Global G2, all 8".
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Jan 26, 2015 22:59
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bewbies posted:Suggestions on the best 8" chef's knife in the $100 range? Bonus points if you please to offer knife + sharpening solution for ~$150. Tojiro DP 8" Gyuto though I prefer the 9 and a half inch version. For sharpening a good, cheap solution is one of the edgepro knockoffs, the stones are not all that great but they will work, just more slowly than high quality stones, luckily you can buy better stones for it at some point if you feel that the basic ones don't fit your needs.
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Jan 27, 2015 01:27
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So maybe I'm just not that great at internetting but I'm not seeing the CCK small cleaver available from a ton of places. Looks like chefsknivestogo has it for around $70. Is there a common online vendor that sells them that I'm missing? Seeing lots of other cleavers and am happy to take suggestions if the OP is just out of date and there is a new hotness floating around.
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Feb 3, 2015 23:25
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E-Money posted:So maybe I'm just not that great at internetting but I'm not seeing the CCK small cleaver available from a ton of places. Looks like chefsknivestogo has it for around $70. Is there a common online vendor that sells them that I'm missing? Seeing lots of other cleavers and am happy to take suggestions if the OP is just out of date and there is a new hotness floating around. CCK is still where it's at but the internets have driven demand up like mad and they are no longer the great deal at $30 they used to be.
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Feb 3, 2015 23:26
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A good friend of mine is moving away to that cursed wasteland called California and we're looking to get him a nice gift to make his time in purgatory more bearable. We're avid fish murderers in Washington, freediving and spearfishing, spoiled on the freshest dungeoness crab, black rockfish, cabezon, and of course salmon! As such I thought an excellent fillet knife would be a good choice, any recommendations around $150? I suppose the case may be that a $30 knife might work perfectly well but it is a gift after all. John Neeman makes a beautiful example, but other than being art work I can't really verify it has all the properties to perform the job well, i.e. thin and flexible. I know of a custom knife shop that would add a nostalgia factor, so if someone could lay out the specifications of their favorite fillet knife, (blade width, steel type, handle shape, etc...) perhaps I could have one made.
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Feb 4, 2015 18:16
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Crimpanzee posted:A good friend of mine is moving away to that cursed wasteland called California and we're looking to get him a nice gift to make his time in purgatory more bearable. We're avid fish murderers in Washington, freediving and spearfishing, spoiled on the freshest dungeoness crab, black rockfish, cabezon, and of course salmon! As such I thought an excellent fillet knife would be a good choice, any recommendations around $150? I suppose the case may be that a $30 knife might work perfectly well but it is a gift after all. John Neeman makes a beautiful example, but other than being art work I can't really verify it has all the properties to perform the job well, i.e. thin and flexible. This one will be a very good performer going by my experience with the 150mm Artifex petty knife. It's very plain but it would make up for it in performance and it's not too expensive at $80. You could also look into having a custom handle put on it but that would up the price considerably.
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Feb 4, 2015 18:39
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Crimpanzee posted:A good friend of mine is moving away to that cursed wasteland called California and we're looking to get him a nice gift to make his time in purgatory more bearable. We're avid fish murderers in Washington, freediving and spearfishing, spoiled on the freshest dungeoness crab, black rockfish, cabezon, and of course salmon! As such I thought an excellent fillet knife would be a good choice, any recommendations around $150? I suppose the case may be that a $30 knife might work perfectly well but it is a gift after all. John Neeman makes a beautiful example, but other than being art work I can't really verify it has all the properties to perform the job well, i.e. thin and flexible. If you've got a guy who can make custom knives for 150 can you send me his info.
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Feb 4, 2015 19:11
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get a yanagiba, lol
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Feb 4, 2015 19:14
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Just got off the phone with the custom guy and welp, not terribly impressed but we may go with him anyways because of the aforementioned nostalgia factor. He charges $189 for a 6.5" blade and $225 for an 11" blade fillet knife but only works in 440 steel. Woof! Woof! if you're interested it's Ray Rock Springs Custom Knives off Highway 2 near Leavenworth. No website just search for his name and grab the phone number off yelp or something. Real nice guy though! GrAviTy84 posted:get a yanagiba, lol I did mention to everyone that http://www.chefknivestogo.com/moritaka11.html is the same price 
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Feb 6, 2015 00:37
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Crimpanzee posted:Just got off the phone with the custom guy and welp, not terribly impressed but we may go with him anyways because of the aforementioned nostalgia factor. He charges $189 for a 6.5" blade and $225 for an 11" blade fillet knife but only works in 440 steel. yeah but the moritaka isn't a ~~true~~ yanagi since it's double beveled. Still, like 85% of people don't know that, and like 99% of people don't care
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Feb 6, 2015 01:54
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I heard this interesting piece on The Splendid Table and got a laugh out of this:quote:But when those war-like Americans in warships got there, the Japanese observed that Americans were eating meat. It started to grow in interest and popularity. Then we reached this incredible moment in 1872 when the emperor of Japan ate meat in public and started to advocate the eating of meat. He said, "As a nation we need to get bigger and healthier and stronger." They started to eat meat at that time. "We need to get bigger and healthier and stronger." That's a pretty drat solid public health policy.
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Feb 6, 2015 16:45
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Crimpanzee posted:Woof! Woof! if you're interested it's Ray Rock Springs Custom Knives off Highway 2 near Leavenworth. No website just search for his name and grab the phone number off yelp or something. Real nice guy though! Neat, I've driven past this place so many times over my whole life and never thought to stop in.
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Feb 6, 2015 17:59
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Just got a set of Victorinox Fibrox knives, they seem fantastic for the price. Granted, I've been using some horrid blue-light-special Cuisinart knives since college, so any knife sharpened within the past decade would probably seem like a lightsaber to me. Would a ceramic honing rod damage the softer steel of the Victorinox knives? Is there a particular honing rod recommended by thread regulars? Would a 320 and a 1k Sharpton stone be appropriate for these knives?
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Feb 7, 2015 18:56
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Dr Cheeto posted:Just got a set of Victorinox Fibrox knives, they seem fantastic for the price. Granted, I've been using some horrid blue-light-special Cuisinart knives since college, so any knife sharpened within the past decade would probably seem like a lightsaber to me. 1k is probably plenty. You only need lower grit for repairing chips. Ceramic honing rods are fine.
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Feb 7, 2015 19:28
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GrAviTy84 posted:1k is probably plenty. You only need lower grit for repairing chips. Ceramic honing rods are fine. Yeah, agreed. I only take my Victorinox up to 2k, I haven't seen any real improvement going up to 5k on it. Mostly I just use my ceramic rod, I find that that gets it plenty sharp 90% of the time. A 1k stone will give a really nice edge on softer steels and because they are fairly soft you don't need the fast cutting speed of a 320.
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Feb 7, 2015 20:06
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I ordered a victorinox santoku recently and have been using it for everything since its so sharp. How long can I expect it to remain this sharp?
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Feb 8, 2015 21:49
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Jose posted:I ordered a victorinox santoku recently and have been using it for everything since its so sharp. How long can I expect it to remain this sharp? Hard to say, it greatly depends on what ingredients you are cutting often. I would get a ceramic hone for it, that will put a good edge on it when it gets dull and it's easy to use if you don't want to spend the time and money it would take to learn how to sharpen.
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Feb 8, 2015 21:56
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I got the Dojo 90mm paring knife, and I have to say I'm pretty disappointed. Some of the rivet holes are too big, and the imprinting on the blade is only partially stamped in. The craftsmanship on my Tojiro gyuto is way better, so I'd have expected more from the Dojo. It's also very dull, but I'm guessing that's not unusual for Japanese knives out of the box. There's a sharpener in the area with an extremely good reputation, so hopefully when I get it back from him it will be sharp enough to use at least.
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Feb 8, 2015 22:03
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Caddrel posted:I got the Dojo 90mm paring knife, and I have to say I'm pretty disappointed. Some of the rivet holes are too big, and the imprinting on the blade is only partially stamped in. The craftsmanship on my Tojiro gyuto is way better, so I'd have expected more from the Dojo. The Dojo knives have very cheap handles, the blade should get plenty sharp in the hands of a good sharpener though. And yeah, some makers don't really put much of an edge on because they expect the buyer to put an edge that they like on on their own. BTW anyone looking to drop some dough on a really nice knife, the Masakage lines on CKTG are on sale for 15% off so now would be a good time to buy one.
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Feb 8, 2015 22:13
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AVeryLargeRadish posted:Hard to say, it greatly depends on what ingredients you are cutting often. I would get a ceramic hone for it, that will put a good edge on it when it gets dull and it's easy to use if you don't want to spend the time and money it would take to learn how to sharpen. Ok cool. I kind of wish I'd paid to get a wusthof since the handle on the victorinox leaves a lot to be desired
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Feb 8, 2015 22:23
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Alright, just ordered myself the Victorinox Chef's Knife and a Wusthof Paring Knife. Time to learn to cook finally. I was going to work on breaking down a whole chicken this week. The chef's knife should be fine for cutting through the wishbone and such right?
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Feb 9, 2015 06:29
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goodness posted:Alright, just ordered myself the Victorinox Chef's Knife and a Wusthof Paring Knife. Time to learn to cook finally. Yes, I have the same knife and it has no problem cutting through a wishbone.
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Feb 9, 2015 06:35
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