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fart simpson posted:You should try a recently sharpened knife. You maybe just forgot what using one of those is like? No knife holds a good edge for 5 years. I guess it is too late to polish the edge on that knife with some simple fix? KingColliwog posted:Most home cooks use knives that are 10 years old and never have been sharpened. May be the accidental "serrations" on this one make it cut ok. I know my girlfriends prefers our horrible "serrated" knives which are the thinnest pieces of metal with some sort of cheap saw like serration on them over my good well sharpened knives... This is probably it then, because it looks like poo poo, is thin but works great. The blunted edge is apparently for making it easier to cut meat, but I have no experience in using the knife for that. Thanks for the help though, I might just buy a couple of those Satake No Vac then, as my friend is also an amateur and I personally think that holed design has worked perfectly fine for me.
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Mar 24, 2016 17:11
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I have a Wusthof knife that slipped off the skins of tomatoes and cucumbers from day one. I can see the appeal of a lovely but jagged knife that actually bites into the food you're trying to cut. It's better than a dangerous piece of poo poo hunk of metal that costs $120
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Mar 25, 2016 02:19
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Zudgemud posted:I guess it is too late to polish the edge on that knife with some simple fix? Well, as long as there's still metal there, it can still be sharpened
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Mar 25, 2016 02:57
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The Ferret King posted:I have a Wusthof knife that slipped off the skins of tomatoes and cucumbers from day one. I can see the appeal of a lovely but jagged knife that actually bites into the food you're trying to cut. It's better than a dangerous piece of poo poo hunk of metal that costs $120 I thought it was common knowledge that serrated edges are best for anything that can be described as a hard outer surface with a softer inside? I.e. bread and tomatoes. Trying to cut bread with a chefs knife is just going to leave you with squashed bread and unless the knife is really sharp smushed tomatoes and even then you have to be sure to draw the knife along the skin to make a clean cut and not just chop down like you would an onion. It's why bread knives are serrated and they advertise lovely serrated knives on TV by cutting tomatoes. Right tool for the job and all. e: TL;DR: Use your bread knife for cutting tomatoes! Murgos fucked around with this message at 12:55 on Mar 25, 2016 |
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Mar 25, 2016 12:53
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When is is going to become common knowledge that a properly sharpened chef's knife is the best tool for just about any job, especially bread and tomatoes?
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Mar 25, 2016 13:22
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Chef De Cuisinart posted:When is is going to become common knowledge that a properly sharpened chef's knife is the best tool for just about any job, especially bread and tomatoes? When the average home kitchen contains a properly sharpened chef's knife, i.e. never.
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Mar 25, 2016 14:57
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Okay knife-o-philes I wanted to ask here because the only other knife thread I know is in TFR.. I have a classic-style Buck 110 knife (eagle scout reward from the place I did my project for,) that I've been sharpening using my honing steel for a while because I have no whetstones and stuff, and it seems to do a pretty good job (definitely sharp enough to shave with,) however I wanted something more transportable so I picked up a Smith's diamond stone (one of these http://www.smithsproducts.com/product/4-inch-diamond-combination/ ), and I noticed that after sharpening, I can feel burrs on the edge when I wipe the oil off the blade with a handkerchief, snagging on the cloth. Is there any good reason to use that weird oval-pattern design? I'm thinking that it's something they are using simply to save manufacturing costs, and am leaning toward returning it to the store because I just can't get it to not leave burrs, although it does give a pretty good edge. As a sidenote: any reason to not continue to use a honing steel on a belt knife with an almost 4" blade? I'm not a "rub it in circles" pocket knife sharpener so the steel seems to do a pretty nice job when I give it a few licks on both sides, but I wasn't sure if the steel of a chef knife versus a pocket knife would have some difference I'm not aware of. Chemmy posted:You can see how bad the edge is on that knife from a low res picture. 
coyo7e fucked around with this message at 20:37 on Mar 25, 2016 |
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Mar 25, 2016 20:34
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The fine is only 750 grit on that and diamond strips fast. You can also get a felt block to cut the burr away. There is nothing wrong with that pattern, other than a smoothing plate, all are likely like that. Submarine Sandpaper fucked around with this message at 20:53 on Mar 25, 2016 |
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Mar 25, 2016 20:45
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coyo7e posted:Okay knife-o-philes I wanted to ask here because the only other knife thread I know is in TFR.. I have a classic-style Buck 110 knife (eagle scout reward from the place I did my project for,) that I've been sharpening using my honing steel for a while because I have no whetstones and stuff, and it seems to do a pretty good job (definitely sharp enough to shave with,) however I wanted something more transportable so I picked up a Smith's diamond stone (one of these http://www.smithsproducts.com/product/4-inch-diamond-combination/ ), and I noticed that after sharpening, I can feel burrs on the edge when I wipe the oil off the blade with a handkerchief, snagging on the cloth. Is there any good reason to use that weird oval-pattern design? I'm thinking that it's something they are using simply to save manufacturing costs, and am leaning toward returning it to the store because I just can't get it to not leave burrs, although it does give a pretty good edge. The hole pattern is supposed to hold swarf, or at least that's what the marketing copy says. DMT claims the same thing. The only DMT I have that's continuous surface is the 8" EEF, and it's freaking heavy compared to the 10" DuoSharps. Sharpening wise, I prefer the continuous surface, and if I replace my DuoSharps with other DMT plates I would get the continuous ones, but the interrupted surfaces are much, much lighter. On a portable sharpener the continuous surface plate would probably end up being way too heavy to be practical. As far as your burrs, try stropping it a bit. An old leather belt or newspaper will do if you don't want to buy anything.
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Mar 26, 2016 10:58
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Chef De Cuisinart posted:When is is going to become common knowledge that a properly sharpened chef's knife is the best tool for just about any job, especially bread and tomatoes? You are wrong. A chefs knife is not an all in one does everything best tool. There is a reason why if you buy a "Tomato knife" from a high end knife maker (Shun, Wustof, JA Henkels etc...) it's serrated and similarly for bread knives. It just works better. e: VVV So what? Now you do that every time you need to slice a tomato and let me know how loving bored you are of sharpening your knife for 30 minutes to slice a tomato. Murgos fucked around with this message at 15:53 on Mar 28, 2016 |
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Mar 28, 2016 15:46
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Murgos posted:You are wrong. A chefs knife is not an all in one does everything best tool. HAHAHAHAHAHAHAHA https://www.youtube.com/watch?v=6HIVet_2wW4 Also CdC, shuttup, you'll pry my Tojiro ITK Bread Knife from my cold dead hands. Murgos posted:e: VVV So what? Now you do that every time you need to slice a tomato and let me know how loving bored you are of sharpening your knife for 30 minutes to slice a tomato. A Moritaka will do that for months after a sharpening with just proper maintenance (ceramic (or borosilicate) "honing" every week for my home use, the restaurant's chefs hone daily). deimos fucked around with this message at 16:02 on Mar 28, 2016 |
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Mar 28, 2016 15:50
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Murgos posted:You are wrong. A chefs knife is not an all in one does everything best tool. Lol my knives can slice ripe tomatoes no problem, same with fresh baked bread, perfect, not squashed slices every time. I sharpen them every 2-3 months or so and other than that I just strop them after use sometimes.
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Mar 28, 2016 16:20
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deimos posted:Also CdC, shuttup, you'll pry my Tojiro ITK Bread Knife from my cold dead hands. Gladly, I've been meaning to get one anyways. e: also lol at Shun, Wusthof, Henckel, etc. being high end knife makers.
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Mar 28, 2016 23:41
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Chef De Cuisinart posted:Gladly, I've been meaning to get one anyways. Actually, I am pretty sure what makes the ITK so great at general utility is the fact that it's more blade than serration.
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Mar 29, 2016 03:37
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Murgos posted:You are wrong. A chefs knife is not an all in one does everything best tool.
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Mar 29, 2016 11:07
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My Victorinox Fibrox chef's knife can slice tomatoes without smushing them and I sharpen it 2-3x per year and steel it after use. It cost me $35 I think?
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Mar 29, 2016 14:30
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Chef De Cuisinart posted:Gladly, I've been meaning to get one anyways. I'm looking to upgrade my crappy no brand name and was originally thinking Wusthof, Global or MAC, what other suggestions would you have? I'd prefer under $200CAD per knife.
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Mar 29, 2016 17:58
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MACs are perfectly decent knives, if somewhat overpriced. Good out of the box edge, good fit and finish, solid, if unremarkable, performance. They're sort of like Honda motorcycles: reliable, polished, not a ton of personality (some might say boring).
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Mar 29, 2016 18:56
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My girlfriend and I have been cooking a ton together over the past year and I'd like to get her a nice chef's knife as a gift. I'm looking at the Tojiro DP line and noticing that there are "Damascus" variants for $30-$50 over the price of the normal stainless. Aside from the scorn of internet people who know better, are there any technical or material downsides to the Damascus patterning over the regular 3-layer? She'd definitely appreciate the stripy aesthetic over the regular stainless, so if the knives perform the same, I wouldn't mind paying an extra $50 for the looks- but I'd reconsider that if it made the knife worse or less durable.
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Mar 31, 2016 19:41
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Electric Bugaloo posted:My girlfriend and I have been cooking a ton together over the past year and I'd like to get her a nice chef's knife as a gift. I'm looking at the Tojiro DP line and noticing that there are "Damascus" variants for $30-$50 over the price of the normal stainless. Aside from the scorn of internet people who know better, are there any technical or material downsides to the Damascus patterning over the regular 3-layer? Damascus finishes do not affect the performance of the knife. Do you have a price range you were considering? I might be able to find you something better than a Tojiro for about the same price.
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Mar 31, 2016 22:16
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AVeryLargeRadish posted:Damascus finishes do not affect the performance of the knife. Do you have a price range you were considering? I might be able to find you something better than a Tojiro for about the same price. Why, that doesn't sound sketchy in the slightest! My price range is the $100-$200 that I've been seeing the Tojiros go for. She and I try to prepare legitimately challenging foods together at least three times a week these days but the best knives in the apartment by far are my demo set from an ill-advised stint as a CUTCO salesman back in the summer of 2007 between high school and college. Those knives have been actually quite decent to me and held up very well over the years but literally everything else in that knife drawer is nameless crap in varying stages of decrepitude. My aim is to get her a good set of basics so that we can prep together more efficiently and easily and also so that I no longer live in a home where CUTCOs are 'the nice fancy knives.'
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Mar 31, 2016 23:24
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Electric Bugaloo posted:My girlfriend and I have been cooking a ton together over the past year and I'd like to get her a nice chef's knife as a gift. I'm looking at the Tojiro DP line and noticing that there are "Damascus" variants for $30-$50 over the price of the normal stainless. Aside from the scorn of internet people who know better, are there any technical or material downsides to the Damascus patterning over the regular 3-layer? I just got that knife in the 240mm length. The damascus finish isn't as overt as the one Shun puts on their knives, but it's still visible from an angle. It's purely for looks. Both the DP and the Damascus DP are VG-10 core with stainless outer layers. Either way the 240mm knife has significant heft, and cuts way sharper than the (Costco) Henckles 2-man 8" chef's knife it's replacing. CrazyLittle fucked around with this message at 23:42 on Mar 31, 2016 |
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Mar 31, 2016 23:39
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Electric Bugaloo posted:Why, that doesn't sound sketchy in the slightest! I'd look at this knife, it's thinner and sharper than a Tojiro, has a nice hammered nashiji finish and a western style handle. It's a really nice knife for the price. You should also grab a knife guard with it, I have these and they work well, especially for how cheap they are.
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Apr 1, 2016 00:05
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AVeryLargeRadish posted:I'd look at this knife, it's thinner and sharper than a Tojiro, has a nice hammered nashiji finish and a western style handle. It's a really nice knife for the price. You should also grab a knife guard with it, I have these and they work well, especially for how cheap they are. Oooooh, I like this a lot. How does something like this compare to a more traditional Western-style chef's knife tho?
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Apr 1, 2016 02:31
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Doesn't matter. It adheres to the bushido code.
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Apr 1, 2016 02:37
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Electric Bugaloo posted:Oooooh, I like this a lot. How does something like this compare to a more traditional Western-style chef's knife tho? They are very similar, the main difference is that a Gyuto like this or the Tojiro has a flatter profile, meaning the more of the knife edge makes contact with the cutting board but you can't rock the knife as high, however you can rock it plenty high enough so it's pretty much a non-issue. Of course it's made of much harder steel than a western knife so you don't want to treat it really roughly, don't try to slam it through bones and such and cut on appropriate surfaces, plastic or wooden cutting boards, not metal or glass. Don't wash it in the dishwasher, that will erode the edge, rinse and clean it with a little soap after use. Don't use a steel on it either, western steels are softer than the knife steel used in these knives so rubbing it against one of those will just mess up the edge, either sharpen it via waterstones which will take some reading and practice to use or you can get a ceramic hone which will work but not as well as full sharpening will. You should not need to sharpen very often, I sharpen my knives every 2-3 months or so and I cook 4-5 nights a week. BTW, all of the above pretty much applies to the Tojiro knives too.
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Apr 1, 2016 02:57
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AVeryLargeRadish posted:I'd look at this knife, it's thinner and sharper than a Tojiro, has a nice hammered nashiji finish and a western style handle. It's a really nice knife for the price. You should also grab a knife guard with it, I have these and they work well, especially for how cheap they are. I bought my mom this knife for her birthday. It's a pretty nice knife for the money, both in performance and looks.
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Apr 1, 2016 03:01
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CrazyLittle posted:I just got that knife in the 240mm length. The damascus finish isn't as overt as the one Shun puts on their knives, but it's still visible from an angle. It's purely for looks. Both the DP and the Damascus DP are VG-10 core with stainless outer layers. Either way the 240mm knife has significant heft, and cuts way sharper than the (Costco) Henckles 2-man 8" chef's knife it's replacing. Here's the two knives side by side: 
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Apr 2, 2016 02:37
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Flash Gordon Ramsay posted:Just ran into this on Amazon. Anyone have one/can comment? I trust the brand. I might be too late, but it says it's 1 pound. I got an Update chinese 8" knife that's 13.5 ounces and I think it's too thick (I'm going to put an angle grinder to it later to thin it)
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Apr 4, 2016 04:24
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I just ordered my first Japanese knife, which is also my first carbon steel knife. It's a Hiromoto petty knife, aogami super steel with stainless cladding. I hope I like it.
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Apr 4, 2016 13:11
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Okay, I feel pretty silly asking this, but: I bought a Tojiro DP a year ago and it's been great. I feel like it's very sharp, slices ripe tomatoes and such easily. But no matter how much I sharpen it I can't chop onions easily like you see in cooking shows or what have you. When I cut the grooves into the onion I always have to grasp the knife firmly in my hand and push it, and it doesn't slide easily through the onion. Nothing like the easy rapid slicing I see elsewhere. Is my knife actually blunt and I've just been deluded all this time?
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Apr 10, 2016 10:21
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AnonSpore posted:Okay, I feel pretty silly asking this, but: I posted about my experience with that earlier: Scott808 posted:I find the King 6000 to be okay, but not great, depending on what you're sharpening. Results are fine, but the feeling of blade on stone I find bleh. I picked up the more common 240mm since it was pretty cheap. Same deal. I think OOTB the 240mm is a slightly better cutter than the 270mm was, but my worked on 270mm outperforms it. I switched back and forth multiple times for the same tasks to try and make sure I wasn't just bullshitting myself into thinking I put in the time so surely it must be better. Just because the edge itself is sharp doesn't mean it'll perform well. The primary grind and geometry of the blade matters. On top of that, as your sharpen and move up the blade it effectively becomes fatter since it's V shape (roughly). As you sharpen you're moving the edge up that V shape slowly towards the spine, and the blade is getting thicker, and cutting performance decreases. You maintain the performance by thinning as you sharpen. Lower the angle so that you're grinding not the edge, but behind it. It sounds like you're wedging when you dice an onion; I had that too. If I look at my food service specials, the spine starts out thicker than the Tojiro, but it has more distal taper than the Tojiro and it gets thinner at the tip. Using my fingers and pinching, the grind on the food service specials feels thinner all the way down too. IMO dicing onions with these was easier than the Tojiro OOTB.
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Apr 10, 2016 13:43
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Scott808 posted:I posted about my experience with that earlier: Pretty much this, the Tojiros need thinning to really shine.
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Apr 10, 2016 13:56
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What're the common suggestions for a 120-130mm petty that's less than $100?
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Apr 15, 2016 13:08
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Question about sharpening tools: I have a Boker 440A stainless steel kitchen knife (it says 7" but it's 20cm). My dad taught me to sharpen with a stone ages and ages ago, and I think that I've been doing a good job: I can keep a good consistent angle and get a good (if not arm hair shaving) edge going, but I'm starting to realize that I have been using, if not the wrong tools, at least inadequate ones. I've always used the hardware store combination stones, no idea what the hell the grit is on those but considering the last one I got was ~US$ 3, I'm thinking it's not a high quality one. This is what I have right now:  Top is the aforementioned hardware store combination stone, the one in the bottom is my dad's stone, which I think he mentioned was a "settling" stone (I take that to be a polishing since it's quite smooth). I also have a honing rod that's not in the picture. And yesterday, a friend of my mom's gave me this which he brought back from Japan:  Now, from doing a bit of reading, the 1000 waterstone should be a good all purpose stone, right? Should I try and get a 6000 for polishing, or is that a bit overkill until I upgrade my knife? I haven't been cooking a lot lately because I moved to a new place and my kitchen was designed by Hitler, but I'm overhauling it next month and that should get me back into avoiding emergency cooking or ordering takeaway. 
Edmond Dantes fucked around with this message at 19:18 on Apr 18, 2016 |
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Apr 18, 2016 00:29
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Edmond Dantes posted:Question about sharpening tools: 1k should be fine, it will give you a toothy edge that should last for a decent amount of time. Also you can't really tell the grit of a stone by surface roughness, most of the time it's a decent guide but there are smooth feeling stones with low grits out there.
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Apr 18, 2016 01:04
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I've been thinking about getting a knife with this style and came across this one -- anyone ever use it? http://www.amazon.com/Kotobuki-Teruhisa-Nakiri-Japanese-Kitchen/dp/B009NEFGEY?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o08_s00 The handle is raw, so I'd have to oil or epoxy it, but the reviews seem great.
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Apr 21, 2016 23:33
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HAP40 http://www.chefknivestogo.com/kohawagy24.html Kohetsu 240mm Gyuto I was looking for something that can hold a good edge with very minimal sharpening required as I plan to send it out for sharpening when needed. I just don't see the point in spending several hundred dollars on sharpening equipment until I least have a knife set that would warrant it. Anyone have any opinions on this steel for a newbie doing very light kitchen work, may 3-4 times a week the blade should hold an edge for at least a few months with proper care? Upwards to a year? I'm not entirely sold on this knife as the video shows a bit of a bump in the blade near the base which seems concerning for such a pricey knife. It seems like it would cause problems with blade contact. theturtle fucked around with this message at 02:26 on Apr 22, 2016 |
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Apr 22, 2016 02:23
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theturtle posted:Anyone have any opinions on this steel for a newbie doing very light kitchen work, may 3-4 times a week the blade should hold an edge for at least a few months with proper care? Upwards to a year? You also probably shouldn't be considering dropping two bills on a knife you're not even going to handle first. Like, seriously. Go to a store. Handle some knives from the different major brands. Buy the one you find most comfortable. Use it for a year or two, see if you develop any actual preferences or prejudices or whatever the gently caress based on your actual knife-using habits. Then drop the cash on handmade Hanzo steel if you actually have some reasonable expectation that that's what you want. I mean it's your cash, your kitchen, your karma. But if you're blind-buying something to whack veg a couple days a week a goddamn US$40 Victorinox chef knife is going to be more knife than you really need. Also: you don't wait until you have a knife rack full of prestige blades before buying sharpening supplies and learning to make poo poo sharp. You buy your sharpening supplies and practice making poo poo sharp when you're still using cheapass beater knives so you already have your poo poo wired when you start putting all that handmade Sanjo City steel to a stone.
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Apr 22, 2016 03:04
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theturtle posted:HAP40 The "bump" is not a defect or anything, just a characteristic or the profile, it seems like a blade more suited to rocking than to chopping or push cutting. There is also the western handled one which has a flatter profile, though it seems out of stock at the moment. You could e-mail Mark at CKTG to ask about when more of those might be available. Also make sure you send it to a good sharpener, HAP40 is a real PITA to sharpen. EDIT: The above is also good advice, you might end up going through quite a few knives before you find one you really like. I was lucky and it only took two knives before I found one I really liked but I have heard of people going through 5 or more before finding something that worked well for them, that is a lot of money to spend on fancy knives when something basic might fit your needs just as well. AVeryLargeRadish fucked around with this message at 03:15 on Apr 22, 2016 |
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Apr 22, 2016 03:10
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