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AVeryLargeRadish posted:You want a Gyuto, they are the most general purpose type of kitchen knife, equivalent to a western Chef's Knife. Thanks for the recs.Yes, I should have also mentioned that I was looking mostly at Gyutos. I will look into these when I have some free time later this week. guppy posted:What's your budget? Maybe in the neighborhood of a hundred bucks for the chef style knife? Of course, if there is something serviceable for less that is great likewise if there is something that is absolutely killer for a bit more than is fine too. But that is what I had in mind. ThirstyBuck fucked around with this message at 02:48 on Sep 7, 2015 |
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Sep 7, 2015 02:45
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I want a bigger (longer) slicer, I made sushi this weekend and I realized my fibrox just isn't long enough to do few strokes. What can anyone recommend? I'd spend up to $150-200 but would be happy to pay less.
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Sep 7, 2015 04:04
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Hed posted:I want a bigger (longer) slicer, I made sushi this weekend and I realized my fibrox just isn't long enough to do few strokes. What can anyone recommend? I'd spend up to $150-200 but would be happy to pay less. How long are you looking for? There are some Sujihikis around 10" long that are reasonably priced, any preference as far as reactive vs stainless steel?
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Sep 7, 2015 04:16
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FYI the Tojiro DP suji is far too flexible, mine bends regularly in my bag, it's practically unusable after 4 years.
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Sep 7, 2015 04:52
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I would say 8-10". I can go either way on metal, I do most of my prep with cleavers these days and have some carbon steels. I'm basically looking for something to complement that fibrox slicer that I'll use for breaking down birds to slicing off sashimi from a hunk of fish. Maybe I actually should have two knives, I'm not sure. e: like should I be looking at getting a boner and fillet? Hed fucked around with this message at 13:01 on Sep 7, 2015 |
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Sep 7, 2015 12:53
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Hed posted:I would say 8-10". I can go either way on metal, I do most of my prep with cleavers these days and have some carbon steels. I'm basically looking for something to complement that fibrox slicer that I'll use for breaking down birds to slicing off sashimi from a hunk of fish. Maybe I actually should have two knives, I'm not sure. I like something small and nimble for boning and something long for slicing things like roasts, large pieces of fish and so on. Though most of the time for slicing I just get lazy and use my gyuto, it does the job well enough most of the time. I know Masamoto has a good rep for use in sushi and such, pretty expensive though. There is also this knife which is fairly thick at the spine and according to the description fairly rigid, it's a bit fancy looking and if you're a pro I'd be a bit nervous about theft.
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Sep 7, 2015 13:34
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Hed posted:I want a bigger (longer) slicer, I made sushi this weekend and I realized my fibrox just isn't long enough to do few strokes. What can anyone recommend? I'd spend up to $150-200 but would be happy to pay less. My fibrox slicer is 12 inches. Works great for $35.
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Sep 7, 2015 14:03
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Thanks guys! That Masamoto looks like what I had in mind, so I'll add that to my wishlist. FGR is right, I looked at my fibrox and didn't realize they made longer versions. That should tide me over in the meantime. 
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Sep 8, 2015 01:28
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Hed posted:Thanks guys! That Masamoto looks like what I had in mind, so I'll add that to my wishlist. FGR is right, I looked at my fibrox and didn't realize they made longer versions. That should tide me over in the meantime. If you're gonna save up for the Masamoto you might want to get the 270mm version instead, assuming your work space allows it the extra length can be pretty nice and it's not a huge jump in price.
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Sep 8, 2015 01:39
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I'm thinking about getting a large CCK to chop up a bunch of vegetables. It seems like $100 could get a nice one. Do others find it gets as much use as I think I would? Also what stones do people recommend for their edge pro knockoffs?
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Sep 8, 2015 03:18
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I actually like the smaller CCK cleaver (this one though LOL at the current price) and I say that as someone who has both the small and large ones. My chef's knife basically collects dust now since I started using it. Look at Radish's posts, but I have the Shapton glass 1k and 4ks and they made short work of the secondary edge sharpening compared to the included stones. I think I still used the included ones to reprofile the thing.
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Sep 8, 2015 03:29
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Thanks Hed, the smaller one might be better for me as well. Your link didn't work but are you talking about the 1303? And I found Radish's posts, can I just put those Sharpton's into the edge pro?
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Sep 8, 2015 04:46
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sellouts posted:Thanks Hed, the smaller one might be better for me as well. Your link didn't work but are you talking about the 1303? Yup, they fit right in, they come with a metal backing with the triangular tabs pre attached, you can see it on them here: http://www.chefknivestogo.com/shprostforep.html I'd recommend something like a 1k+4k and optionally a 500 for reprofiling.
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Sep 8, 2015 05:56
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Yep, sorry I botched the link but the 1303 is one recommended in this thread and I really enjoy using it.
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Sep 9, 2015 00:47
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AVeryLargeRadish posted:Yup, they fit right in, they come with a metal backing with the triangular tabs pre attached, you can see it on them here: http://www.chefknivestogo.com/shprostforep.html For repro work I'd get the CKTG 140 plate because it's way too cheap not to. (http://www.chefknivestogo.com/ck140grdiplf.html )
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Sep 11, 2015 21:27
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Recommend me a knife GWS! Ok actually it's not for me, it's for my wife. She would use a paring knife for all her chopping needs if I didn't shame her about it. I think she doesn't like the heft and overall size of a proper 8" or larger chef's knife. I was thinking she might like a 6" or so nakiri. Any particular recs for that?
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Sep 15, 2015 17:05
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How about the 7" Tojiro santoku? A little bit smaller than most chef's knifes, but still have some height to the blade.
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Sep 15, 2015 17:07
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She might like a nice utility knife, they are basically shaped like a chef knife but in the range of 4" to 6" rather than the typical 8" to 12" that chef knives are. Dunno if you're set on any particular style though.
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Sep 15, 2015 17:31
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rockcity posted:How about the 7" Tojiro santoku? A little bit smaller than most chef's knifes, but still have some height to the blade. I bought this expressly for my wife, who does not like the big heavy 9" chef knife I prefer. She loves it. 6 or 7 inch Santokus in my experience are great for people who for whatever reason feel uncomfortable with a full-size knife and would resort to a parer if left to their own devices.
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Sep 15, 2015 17:37
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Going to echo everyone else and say a santoku would be the best choice, it still has a lot of the versatility of a chef's knife or gyuto but it's good for people who don't like the length of those types of knives. The hight on them is also good for scooping stuff up which is always nice. For recommendations there is always the Tojiro DP but if you want to make it a special present for her this one is very pretty, has great performance and won't break the bank.
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Sep 15, 2015 18:02
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AVeryLargeRadish posted:Going to echo everyone else and say a santoku would be the best choice, it still has a lot of the versatility of a chef's knife or gyuto but it's good for people who don't like the length of those types of knives. The hight on them is also good for scooping stuff up which is always nice. I bought my mom the 8" chef knife version of that and it's awesome.
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Sep 15, 2015 18:09
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I would also suggest a santoku, I love my petty knife but I don't think petty/utility knives are usually hefty enough to be all-rounders. Although my fiancée also loves that knife and uses it exclusively. I've been trying to convince her to use my santoku instead. I don't know what you were looking to spend, but the Mac Professional santoku is 6 1/2" and is fantastic. Amazon has it for $104 right now. (The listing is for "Mac brand," but it looks to be the Professional.) You can go cheaper, the Superior series is $75, but I really prefer the Professional. Obviously price-wise the Tojiro DP is much cheaper than either of those at $47.
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Sep 15, 2015 19:41
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Another vote for a santoku. If she's not keen on japanese made knives (extra blade care, sharpening and handle material/design), Felix (solingen), make a western style santoku that's easy to care for. I bought one years ago before I knew where to buy Japanese knives, but still wanted to try a santoku It's the knife I allow my partner to beat up on these days and it's held up well. They're a bit hard to find these days online, but maybe they are around in a B&M shop somewhere near you. E: I just found my partner had thrown my felix santoku in the sink and piled a bunch of dirty dishes on top of it. I would be crying if they did that to even my tojiros, but the felix is about 10 years old. Fo3 fucked around with this message at 06:37 on Sep 17, 2015 |
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Sep 17, 2015 06:18
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Fo3 posted:E: I just found my partner had thrown my felix santoku in the sink and piled a bunch of dirty dishes on top of it. My gf wanted to borrow my chef knife so I gave her my entry level Mercer (the one they give you at culinary school around here). She left it wet (had a couple rust spots when I saw it that I've since taken care of), under a heavy rear end wooden cutting board, and with sticky rice all over it. Then she got mad when the next week she wanted to borrow my nice Shun and I said 'gently caress no.' Moridin920 fucked around with this message at 23:35 on Sep 17, 2015 |
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Sep 17, 2015 23:13
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What is a good stone grind for a Tojiro DP? Also, a ceramic rod like this one a bad idea? Apparently it has a harder than usual ceramic involved, so it could sharpen instead of hone even a better steel?
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Sep 18, 2015 00:21
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Transmetropolitan posted:What is a good stone grind for a Tojiro DP? Any stone of decent quality will work. There is noting wrong with using a ceramic rod, it's just that it's a supplement to sharpening on a stone, not a replacement for it. Any ceramic rod will sharpen and not just hone, it pretty much has to because japanese knives are hard enough that the edge does not deform very much, instead it just wears away.
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Sep 18, 2015 00:37
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Thanks for the reply. I am saving up to buy some good maintenance gear since I now own a quality knife, better to research accordingly.
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Sep 18, 2015 00:46
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I own a fair number of nice knives. japanese high carbon, german, cheapo chinese, retail brands does anyone have any suggestions for a knife that loving blows everything else away? like if I was going to spend over $200, what should I be getting? Is it all gimmick and ornate handle work at that point, and not so much about the knife itself? I hate this company because of my interactions with them, so I definitely won't be buying this poo poo, but the JCK mr itou stuff always makes me go 0_0;;;  I feel like I should probably own something that respectable at some point in my life. of course I have no idea if the blade itself is a stamped piece of poo poo or not. thanks magic of the internet and spergy knife forums.
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Sep 18, 2015 09:18
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Moridin920 posted:My gf wanted to borrow my chef knife so I gave her my entry level Mercer (the one they give you at culinary school around here). She left it wet (had a couple rust spots when I saw it that I've since taken care of), under a heavy rear end wooden cutting board, and with sticky rice all over it. I wouldn't give a knife to someone with a list of care instructions. Fo3 fucked around with this message at 10:29 on Sep 18, 2015 |
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Sep 18, 2015 10:04
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mindphlux posted:I own a fair number of nice knives. japanese high carbon, german, cheapo chinese, retail brands No idea about that particular knife but you do keep seeing increases in quality as the price goes up, though past a certain point you start seeing more tradeoffs to get more sharpness, edge retention and so on. I'll go through some examples based on my own knives: Konosuke Ginsan Gyuto 240mm: This is my most expensive and by far my sharpest knife, but it's also a good example of what I meant by "tradeoffs". The extreme sharpness of this blade comes from it's extreme thinness, while the blade is actually surprisingly durable it feels... Hmmm, not fragile, but using it feels like using a precision tool that if you make a small mistake with, say torquing the blade, will punish you. It feels like the blade might chip or crack and it forces you to pay very careful attention to what you are doing. But it rewards that with unsurpassed sharpness, especially on shallow ingredients like peppers where sometimes you can't feel the knife going through anything at all. Shiro Kamo R2 Gyuto 240mm: This is my favorite knife. It is not as sharp as the Konosuke above but where the Kono is a scalpel, all precision and exactingness, the Kamo is a knife, it's ~90% as sharp as the Kono but where the Kono requires extreme focus to use the Kamo feels robust and fills it's user with confidence. I honestly think that in the Kamo I got a $350 knife, not a $260 one. It also maintains an edge for a long, long time. I'd highly recommend this knife. But with these two knives you can see what I meant by tradeoffs, I like the Shiro Kamo better but clearly the smith who made the Konosuke Ginsan traded away some robustness for even more sharpness and it turns out that that tradeoff does not suit me. Another example would be the few knives made of ZDP189 steel, that steel is hideously expensive but can be hardened up to HRC 67-68, giving the knife insane levels of edge retention and sharpness but making it brittle enough that I would be very nervous using it. Really where you start seeing the embellishments bringing up the price is with exotic handle materials and such, my Konosuke has a yew wood handle, a pretty standard material. My Shiro Kamo's handle is made of ho wood, the most bog standard handle material in japanese knife making, all of the workmanship in both of those knives went into the making of the blade.
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Sep 18, 2015 11:21
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mindphlux posted:I own a fair number of nice knives. japanese high carbon, german, cheapo chinese, retail brands Get on Bob Kramer's list. If you're lucky in a few years he will pick your name and you will be able to pay a shitload for one of his knives. http://www.kramerknives.com
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Sep 18, 2015 12:38
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It forces you to enter a credit card to register? ugh.
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Sep 19, 2015 05:10
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sellouts posted:It forces you to enter a credit card to register? ugh. Not surprising that he'd want to get some commitment from the people applying to the lottery, seeing as his knives can pull in $30,000+ at auction now.
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Sep 19, 2015 06:28
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sellouts posted:It forces you to enter a credit card to register? ugh. Yeah, I was reading the site last night. If you get picked to win and don't buy, they bill you $100 and ban you.
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Sep 19, 2015 07:21
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mindphlux posted:I own a fair number of nice knives. japanese high carbon, german, cheapo chinese, retail brands http://www.chefknivestogo.com/suzdp189ki.html If you're looking at $200+ knives, you have a lot of choices. Some high carbon steels are still in that range, like Moritaka, which can still be a little rough. It's not until you pass $400 that you are paying for absolute top quality and fit & finish. My boss has that Sukenari. It is the finest knife I have ever held, and is beyond razor sharp. ZDP-189 is a hell of a steel, and the knife is beautiful to look at. You could also look at HAP40 knives, it's also a good steel.
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Sep 19, 2015 12:22
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Fo3 posted:Yeah, I was reading the site last night. If you get picked to win and don't buy, they bill you $100 and ban you. That's a bit heavy. What does it cost them to just take the next name that comes up? Nothing.
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Sep 22, 2015 05:57
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In the market for a new bread knife. This is what I had before and I loved it: http://www.amazon.com/Messermeister-Meridian-8-Inch-Offset-Scalloped/dp/B000MF67BE This is what I'm looking at currently: http://www.chefknivestogo.com/toitkbrkn.html http://www.amazon.com/Wusthof-Class...of+super+slicer I have a couple of cheap bread knives that have stayed sharp for about a year (they were never that sharp to begin with). The Messermeister stayed sharp for MUCH longer. Also, the offset blade is pretty nice on the knuckles. Probably leaning towards that Tojiro unless anyone has suggestions otherwise. Also, I have this knife: http://www.japaneseknifecompany.com/products/knives/aogami-santoku I need a steel for it and I'm terrified of getting something too hard and loving it up. Suggestions?
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Sep 22, 2015 10:33
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angor posted:In the market for a new bread knife. 1) Get the Tojiro ITK bread knife, it's amazing. 2) You don't steel metals that are that hard. At that level of hardness the metal does not deform much, it just tends to wear away so your only option is to actually sharpen it. If you look at some of my past posts in this thread I have made recommendations for easy sharpening systems, just click the "?" button on this post to find my past posts in this thread. 
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Sep 22, 2015 11:46
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AVeryLargeRadish posted:1) Get the Tojiro ITK bread knife, it's amazing. Awesome, thank you. It looks like this Edgepro knockoff is the way to go, right?: http://www.amazon.com/AGPtek%C2%AE-Professional-Kitchen-Sharpener-Fix-angle/dp/B00ABVS5VY. If the stones that come with it are a bit rubbish, can you recommend me some stones specifically for my knife? Preferably on Amazon so I can order everything all at once. Maybe the Edgepro 220 and 400?
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Sep 22, 2015 13:43
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New Kickstarter chef's knife, Kenji seems very happy with their prototype: http://www.seriouseats.com/2015/09/best-cheap-chefs-knives-misen-equipment-review.html I love my Victorinox, but part of that is it's a full 12 inches, which is more comfortable at my height. Even so, with that kind of review, I'm willing to put down the $60.
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Sep 22, 2015 15:34
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