Landrobot posted:Years to learn how to sharpen a knife?! Just watch some videos on youtube for stone sharpening and have at it. I bought various grit stones on https://www.chefknivestogo.com and practiced on my older Wustof to get the technique down. You get a feel and sound of the blade sharpening with practice, it's not hard at all. Years to get the same sort of results an Edge Pro or similar knock off can get you, yes. I've used both, I can get a knife to razor sharpness on either, but the EP still gets me more consistent results in much less time, you can choose to believe me or not, that is up to you.
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Jan 3, 2016 20:38
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AVeryLargeRadish posted:Oh, you can certainly learn how to get some sort of edge on traditional stones within a few days with some practice, I've done it myself, but the EP will give similar results to what you get from a pro sharpener who sharpens for a living with a fraction of the work. The professional quality sharpening for a novice is probably the key aspect that has consistently gone over my head, since I just sent/send my knives off to professionals when I truly feel out of my league. Also, I probably want the ability to produce that edge at will more than a casual user. EDIT: I'll still advocate like an rear end in a top hat that everyone, everywhere learn to freehand. We all know the Internet is no place for quiet discourse that ends in one person changing their mind.
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Jan 3, 2016 23:56
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Are there any other tips for knife maintenance that aren't listed in the OP? My wife and I received a knife block & set as a Christmas present and I want to make it last. It came with a rough honing rod so I'm already thinking about getting a smooth one to replace it, I think I also saw a sharpening kit in another thread that kind of interested me but probably merits more research.
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Jan 4, 2016 04:49
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C-Euro posted:Are there any other tips for knife maintenance that aren't listed in the OP? My wife and I received a knife block & set as a Christmas present and I want to make it last. It came with a rough honing rod so I'm already thinking about getting a smooth one to replace it, I think I also saw a sharpening kit in another thread that kind of interested me but probably merits more research. I didn't see this in the OP (sorry if it is obvious): Hand wash them. Don't run them through the dishwasher. Don't let them sit in the sink or stack stuff on top of them. Optimally just rinse + wipe them down and dry them off after every use. I'd use a cloth/towelette or something similar rather than a rough sponge or steel wool. A rough rod is fine if they are German knives or even softer Japanese knives; it won't chip the softer steel and if anything the microserrations that form make it easier to cut through certain things. Depends on the knives ofc. If only I could get my roommates to stop sticking the knives in the sink and then in the dishwasher. They get mad when I won't let them use my nice knives (which I keep in my bag under my bed lol) and it's like well dudes last time you used my piece of poo poo Mercer you left it wet and covered with sticky rice. 
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Jan 4, 2016 18:15
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Yeah the only time I've ever left stuff covering my fancy knives was when I've had accidents with them and the coating is my blood and I am in the emergency room getting stitches.
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Jan 4, 2016 18:45
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Definitely wash and dry promptly, but use a sponge and dish soap, say I. I would worry about sanitation if I just wiped and rinsed.
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Jan 4, 2016 19:14
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guppy posted:Definitely wash and dry promptly, but use a sponge and dish soap, say I. I would worry about sanitation if I just wiped and rinsed. Yeah fair enough. I worry about the sponge loving up the finish on my knife but it'd have to be a pretty rough sponge to do that. If you don't ever let anything dry on the blade and baby the gently caress out of it I don't think it's a huge concern but a little soap every once in a while won't hurt as long as you are hand washing. I'm not cutting a ton of meat lately either though.
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Jan 4, 2016 19:17
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Moridin920 posted:A rough rod is fine if they are German knives or even softer Japanese knives; it won't chip the softer steel and if anything the microserrations that form make it easier to cut through certain things. Depends on the knives ofc. These are German steel (Calaphon) and I have been sponging them to clean them so I guess I will stay the course on those.
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Jan 4, 2016 20:04
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guppy posted:Definitely wash and dry promptly, but use a sponge and dish soap, say I. I would worry about sanitation if I just wiped and rinsed. Sponges harbor bacteria, they're terrible. Rinse your knife in hot tap water and wipe it clean. If I've done anything with raw meat, I'll wipe it with a clorox wipe, then rinse and dry.
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Jan 4, 2016 23:31
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Chef De Cuisinart posted:Sponges harbor bacteria, they're terrible. Yea bleach is dumb as gently caress, soap and water is all you need.
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Jan 4, 2016 23:43
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I use little towels because that's what Sysco brings and now I'm used to it  Sponges can get kinda gross though yeah.Bleach seems harsh but whatevs a quick wipe probably won't do anything.
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Jan 5, 2016 00:07
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ColHannibal posted:Yea bleach is dumb as gently caress, soap and water is all you need. Who said bleach? Clorox wipes are a disinfectant, no different that sanitizer in commercial kitchens.
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Jan 5, 2016 00:09
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My tojiro dp came in the mail. This is going to be the start of something beautiful  Out of the box edge is pretty good, but i could probably put a better one on later.
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Jan 5, 2016 01:30
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Chef De Cuisinart posted:Who said bleach? Clorox wipes are a disinfectant, no different that sanitizer in commercial kitchens. And for the record, if you do need a food safe disinfectant, pure chlorine bleach is actually a pretty good choice when used at an appropriate dilution.
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Jan 5, 2016 02:13
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SubG posted:There is effectively no evidence that commercial disinfectants work better for sanitising a surface than soap and water. In both cases the most important factor in effective cleaning is to scrub vigorously enough to dislodge anything on the surface. Soaps assist in this by degreasing and sequestering small particulate poo poo, and application of additional disinfectants has no clinically significant effect beyond that. But I have absolutely no desire to scrub my knives. I'd rather not rub off the Kuroichi finish, thanks. Also, please repeat that to a health inspector as to why you don't have sanitizer in your 3 compartment sink, or why there isn't sanitizer at every workstation, looooooooool.
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Jan 5, 2016 02:24
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Chef De Cuisinart posted:But I have absolutely no desire to scrub my knives. I'd rather not rub off the Kuroichi finish, thanks. Chef De Cuisinart posted:Also, please repeat that to a health inspector as to why you don't have sanitizer in your 3 compartment sink, or why there isn't sanitizer at every workstation, looooooooool.
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Jan 5, 2016 02:42
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Commercial kitchens have requirements that are wildly different than what is necessary at home. News at 11.
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Jan 5, 2016 02:43
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Whatever man, you do what you do, I do what I do. I keep my knives clean, and you don't have to scrub them. Sorry I'd rather rinse and wipe than scrub! I'll change my ways ASAP! Also, quat sanitizer is only a 30 second soak, same for application on a surface, but what would I know, being a cheffy chef and all. Chef De Cuisinart fucked around with this message at 04:03 on Jan 5, 2016 |
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Jan 5, 2016 03:30
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Chef De Cuisinart posted:Whatever man, you do what you do, I do what I do. I keep my knives clean, and you don't have to scrub them. Sorry I'd rather rinse and wipe than scrub! I'll change my ways ASAP! I mean I think you're kinda missing the point because you're apparently getting hung up on the word `scrub'. You have to remove the food and oils from the surface before using any sanitiser or disinfectant. If you have successfully removed the food and oils from the surface---whether you want to call the process you used to do so scrubbing or gently caressing---there is no clinical evidence that you have to do anything else. This is not true for all surfaces---a scratched-up cutting board or a beat-up sink, for example---for which a surface cleaning is not going to remove all of the contaminant collected in nooks and crannies. But a simple wipe-down with a sanitiser isn't sufficient for them either. But yeah, I mean I don't particularly give a poo poo what you do. I'm just throwing out the actual data on the subject for anyone else reading the thread who might care about it.
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Jan 5, 2016 05:52
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A simple scrub with a leftover lemon on a cutting board will help sanitize its surface too.
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Jan 5, 2016 06:39
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I think a freehand sharpening setup will allow you more flexibility in terms of maintenance than a jig system will get you. I feel I'm faster freehanding as well. But I've hardly spent any time on a jig system, so it seems natural that I'd find freehanding more natural, and thus be faster at it. If you spent the time that you do on a jig freehanding instead, perhaps you would find freehanding easier and would be more efficient at it as well. And the opposite would apply as well. Regarding cleaning - sanitizing and disinfecting are two different things when being talked about in this context, no? The 30 second dwell time is for sanitizing, the several minute dwell time is for disinfecting. I've never felt the need to use any type of sanitizing solution on a knife. I just wash with soap and water. If you feel the finish is too delicate for the scrubby side of a sponge, can't you use the cellulose sponge only side? Can a kurouchi finish not stand up to that? Plus you can disinfect the sponge in your quat/bleach solution if you're worried about the germs in the sponge since keeping the required long dwell time on the sponge seems way easier than even a short dwell time on a knife.
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Jan 5, 2016 07:30
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Scott808 posted:Regarding cleaning - sanitizing and disinfecting are two different things when being talked about in this context, no? The 30 second dwell time is for sanitizing, the several minute dwell time is for disinfecting. And I'll reiterate that this is all actually irrelevant. Why? Because the thing you want to accomplish is cleaning the knife---that is, you want to physically remove all the food, grease, and other biofilm that has accumulated on it. And you do that with soap and water. Once you've done that, there is literally no need to sanitise or disinfect. And if you haven't done that, then neither sanitising nor disinfecting will be effective. At least not using the kinds of methods we're talking about here (like if you threw your knife in an autoclave that would probably work but that's not what we're talking about). And even if it did that's not what you want---because you don't want a knife with a bunch of crap on it, even if the crap is sterile. You want it clean.
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Jan 5, 2016 12:29
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I clean my knives with soap and water using a kitchen sponge. Probably I could do better but I don't see the point. I doubt the stuff in the sponge is going to kill anyone. I'm talking about my home kitchen, not a professional setting.
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Jan 5, 2016 13:01
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Also, you should be changing kitchen sponges pretty regularly. This whole argument is silly. Sponges are a standard mechanism with which to clean kitchenware.
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Jan 5, 2016 13:21
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anyone knows where to get the cck cleaver online in canada?
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Jan 5, 2016 13:34
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Anyone have any experience with hohenmoorer knives? Kinda falling in love with the pattern and handle/etc.
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Jan 6, 2016 05:59
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I don't think any knife is worth that much in terms of utility as a cooking tool if that's what you're asking. If you just wanna drop that much because it's a pretty knife (it is!) then go for it. I'm sure they are very well made.
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Jan 6, 2016 07:07
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KingColliwog posted:anyone knows where to get the cck cleaver online in canada? I had no luck with this a couple of years ago. Finally got one at Tinland during a visit to Vancouver, which is kind of useless information for the rest of Canada.
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Jan 6, 2016 07:42
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I like turtles posted:Anyone have any experience with hohenmoorer knives? Kinda falling in love with the pattern and handle/etc. From what little info I can find they look to be of good quality. Moridin920 posted:I don't think any knife is worth that much in terms of utility as a cooking tool if that's what you're asking. I disagree, there are plenty of 100% utilitarian knives that will cost you $300+ that have absolute qualitative differences with cheaper knives, especially once you start looking at more specialized knives in a professional setting.
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Jan 6, 2016 09:04
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Hexigrammus posted:I had no luck with this a couple of years ago. Finally got one at Tinland during a visit to Vancouver, which is kind of useless information for the rest of Canada. meh. Thanks for the info No US merchant that will ship to Canada either or is the shipping just prohibitive e: Ok answered my own question. Chefknifetogo sell it for 70$ and with shipping it's a little over 100$ which is quite a bit more than the "around 40$" of the OP. Where do you guys get yours in the US? Has it just gotten quite a bit more expensive since this thread started? KingColliwog fucked around with this message at 16:54 on Jan 6, 2016 |
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Jan 6, 2016 09:17
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AVeryLargeRadish posted:From what little info I can find they look to be of good quality. Yeah, versus cheaper knives sure. Of course there's a difference between a $200 knife and a $30 Wal Mart special. The difference between a $200-300 knife and a $600-700 knife? I doubt there's much positive marginal utility at that point. Moridin920 fucked around with this message at 18:21 on Jan 6, 2016 |
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Jan 6, 2016 18:18
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Steel material and hardness. Also stuff $600 and up are usually hand made by masters of their craft. When you get into high end knives, you're paying for decades of experience, and a hand made item from someone who truly loves their craft.
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Jan 6, 2016 19:01
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I understand that and I'm not saying they aren't ever worth getting. I'm just saying I feel like a $200 knife will cut a tomato just as well as a $600 knife. More hardness isn't something that is automatically good and fwiw the knives that person posted are like 60-63 HRC 
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Jan 6, 2016 19:46
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Generally when you get into that price range you'll see powdered steels like ZDP-189 and HAP40 which can reach 65+.
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Jan 6, 2016 20:33
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KingColliwog posted:anyone knows where to get the cck cleaver online in canada? If youre in Toronto theres a shop on Pacific mall that sells them.
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Jan 6, 2016 20:51
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KingColliwog posted:meh. Thanks for the info It was the shipping that got me when I was looking. I don't even want to think about what the prices now that our petrodollar is wallowing in the crapper.
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Jan 6, 2016 21:06
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Chef De Cuisinart posted:Generally when you get into that price range you'll see powdered steels like ZDP-189 and HAP40 which can reach 65+. Wow!!! This doesn't refute the marginal gains point being made.
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Jan 6, 2016 21:38
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Chemmy posted:Wow!!! Well, you can get HAP40 as low as $200, just generally when you get into those price ranges you see high quality steels that are usually hand hammered and finished, ans usually have some sort of unique design or hamon baked on. e: and never underestimate the quality of handle, Handle can easily cost you around $100 of that $600+
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Jan 6, 2016 21:48
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Chef De Cuisinart posted:Well, you can get HAP40 as low as $200, just generally when you get into those price ranges you see high quality steels that are usually hand hammered and finished, ans usually have some sort of unique design or hamon baked on. Which is true, and a nice handle feels great, but at the end of the day it could be cheap plastic and wouldn't really have much bearing on the cutting ability of the knife as long as it fit your grip well. All I'm saying is if you're looking to buy a $600 knife, realize you're paying for the workmanship, art, materials, and skill required to hand forge and finish the thing - just don't expect it to cut way better than a $200-300 one is all. Like sure a knife forged from the iron of a meteor is cool as hell but is it really going to make you better at dicing an onion?
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Jan 6, 2016 22:36
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Present posted:If youre in Toronto theres a shop on Pacific mall that sells them. I'm in Quebec, but my best friend lives in Toronto. I'll give them a call to see what they sell it for and might ask my friend to buy one for me.
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Jan 6, 2016 23:28
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