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Hi, Moved into my own place and have just been using my room mates ceramic knife for all my cutting needs. I'm looking into purchasing my own knife for cooking but want to know where to start, or if anything has changed significantly in the OP. What I think I need: knife sharpening tool knife block/guard What I was thinking of starting off with is: Victorinox 8 inch chef knife AGPtex sharpening tool set generic knife guard
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Jun 12, 2016 17:11
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| # ? May 9, 2024 10:30 |
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This is a good plan but in your position I probably wouldn't bother buying the sharpening kit unless you're sure you want to get into home sharpening.
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Jun 12, 2016 20:20
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guppy posted:This is a good plan but in your position I probably wouldn't bother buying the sharpening kit unless you're sure you want to get into home sharpening. so just be easier and/or cheaper to just get it sharpened at a store then? I'm probably not going to be a big knife aficionado with 20 different knives.
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Jun 12, 2016 22:42
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Chillyrabbit posted:Hi, I would get a steel instead of the sharpening set for now, it's a softer steel knife so steeling it will be a good way of maintaining the edge for a while and when you do sharpen it steeling it will extend the life of the edge greatly.
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Jun 13, 2016 00:39
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Victorinox jumped in price to $45 because everyone recommended it too much (I think they were $28 when the op was written). Might as well get the Tojiro DP instead for $15 more.
Steve Yun fucked around with this message at 04:30 on Jun 13, 2016 |
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Jun 13, 2016 04:28
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Jarmak posted:Though to be fair I find it almost too strong, everytime I put my takeda nakiri on the thing I have a small heart attack cause it loving slams no matter how gently I try to place it up there, at least with my other knives I can attach it toward the point and then slide it into place. no, you're definitely not worrying too much. the magnets are super goddamn strong. On one of my two mag blocks, I wasn't able to mount it to a stud, so I put in a super heavy duty drywall anchor - but I have a big chinese cleaver that the mag block like succccccckkkkkkks up with a giant thud - and every time I go to pull the clever off that particular block, I feel like I'm about to rip my drywall right off the wall - the drywall definitely bows out a little as I pull it. I've stopped putting my cleaver on that one. 
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Jun 13, 2016 07:30
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Consider the alternative: hanzo steel shattering as it hits the cold unforgiving floor because of weak magnets.
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Jun 13, 2016 12:50
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You don't think it would cut the floor?
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Jun 13, 2016 17:29
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lmao if your knives are so dull dropping them on the floor wouldn't result in just the handle sticking out of the ground
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Jun 13, 2016 20:17
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AnonSpore posted:lmao if your knives are so dull dropping them on the floor wouldn't result in just the handle sticking out of the ground My floors are concrete with tile. 
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Jun 13, 2016 21:56
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lol if you don't catch your knives with your foot by reflex
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Jun 13, 2016 22:01
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deimos posted:My floors are concrete with tile. My statement stands
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Jun 13, 2016 22:03
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Mr. Wookums posted:lol if you don't catch your knives with your foot by reflex You only do that once.
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Jun 13, 2016 22:03
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deimos posted:You only do that once. God gave you two feet for a reason
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Jun 13, 2016 22:11
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deimos posted:You only do that once.
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Jun 13, 2016 22:20
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Mr. Wookums posted:lol if you don't catch your knives with your foot by reflex some poor preservation instinct here
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Jun 13, 2016 22:50
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Steve Yun posted:Victorinox jumped in price to $45 because everyone recommended it too much (I think they were $28 when the op was written). Might as well get the Tojiro DP instead for $15 more. Now I have to be careful since you can keep on saying $15 more and you get something better, is the tojiro DP a big enough jump over the victorinox to purchase it? or is it just more value for the casual user. What differentiates it from the vicorinox? AVeryLargeRadish posted:I would get a steel instead of the sharpening set for now, it's a softer steel knife so steeling it will be a good way of maintaining the edge for a while and when you do sharpen it steeling it will extend the life of the edge greatly. From what I read I could use a sharpening steel on the victorinox since its European steel, but either shouldn't or be very gentle if I were to purchase the tojiro dp since it is a Japanese steel? Thanks for the help guys I just want a nice knife that I don't have to purchase twice.
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Jun 13, 2016 23:55
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Chillyrabbit posted:Now I have to be careful since you can keep on saying $15 more and you get something better, is the tojiro DP a big enough jump over the victorinox to purchase it? or is it just more value for the casual user. What differentiates it from the vicorinox? It will be a harder steel that stays sharp longer, and hey, it looks a lot nicer. http://www.chowhound.com/post/tojiro-dp-victorinox-1016940 It can be the last chef's knife you ever buy.
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Jun 14, 2016 00:11
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pretty sure if my knives hit the floor a giant oceanic rift would open up between mainland china and mongolia
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Jun 14, 2016 11:06
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I don't know where this myth of not using a steel on Japanese knives started, but it isn't true.
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Jun 14, 2016 13:56
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Chef De Cuisinart posted:I don't know where this myth of not using a steel on Japanese knives started, but it isn't true. I have no idea googling "sharpening steel Japanese knives" gives me very conflicted opinions on it. Something to do with the hardness of the steel and the blade profile, which makes sense but it seems like a too broad generalization.
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Jun 14, 2016 14:03
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mindphlux posted:pretty sure if my knives hit the floor a giant oceanic rift would open up between mainland china and mongolia Says the guy who chipped a blade on a tortilla chip. A TORTILLA CHIP
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Jun 14, 2016 14:41
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Chef De Cuisinart posted:I don't know where this myth of not using a steel on Japanese knives started, but it isn't true. Maybe the steel used in the honing rods was/is softer than the steel in the knives? I dunno honestly. I use a ceramic hone on all my knives at work and nothing bad's ever come of it. I like my strop and stones *better* for maintaining the edge but it's not always an option.
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Jun 14, 2016 18:19
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I think it is because of an asymmetrical grind.
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Jun 15, 2016 05:10
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Most Japanese knives come with a standard 50/50 grind these days. I hone my Tojiro DP on a standard metal steel daily for work, and have no issues whatsoever. Even if it were an assymetrical grind, you could still hone it. Nope, going with some idiot 'expert' on the internet didn't know what he was talking about and the average person bought it.
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Jun 15, 2016 06:14
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Chillyrabbit posted:From what I read I could use a sharpening steel on the victorinox since its European steel, but either shouldn't or be very gentle if I were to purchase the tojiro dp since it is a Japanese steel? Whether or not it's worthwhile to use a honing steel on a given blade depends on both the hardness of the blade and its relation to the hardness of the hone. If the hone is softer than the blade, then at best it's not going to accomplish much and at worse it can degrade the edge. And with high hardness, comparatively brittle blade steels you're not going to accomplish much even if the honing steel is hard enough, and you're better off just using a stone.
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Jun 15, 2016 11:01
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I've never been able to do the fancy cheffy method of honing as seen (somewhat) here. I've always placed my honing rod down perpendicular to the counter and honed my knife that way. I feel like I can get a more consistent angle doing it that way. Nothing wrong with that, right?
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Jun 15, 2016 15:10
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The Midniter posted:I've never been able to do the fancy cheffy method of honing as seen (somewhat) here. I've always placed my honing rod down perpendicular to the counter and honed my knife that way. I feel like I can get a more consistent angle doing it that way. Nothing wrong with that, right?
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Jun 15, 2016 21:24
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Chef De Cuisinart posted:Most Japanese knives come with a standard 50/50 grind these days. I hone my Tojiro DP on a standard metal steel daily for work, and have no issues whatsoever.
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Jun 15, 2016 21:25
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Babylon Astronaut posted:Oh I agree, I just recall that being the reason behind the wive's tale. I've been around master sushi chefs honing their knives, so I don't think random joe knows something they don't know. But it turns out that this applies to a minority of Japanese steels and Japanese knives. The Takefu VG-10 in the cutting edge of a Tojiro DP is harder than e.g. the steel used in the typical German or French chef's knife in the mid 20th Century, but it's nowhere near as hard as those Hitachi super steels---traditional Western chef knife steels typically have Rockwell hardnesses in the mid 50s, and VG-10 is usually treated to around 59-60 for kitchen cutlery, so something like Aogami is about as hard again compared to VG-10 as VG-10 is compared to a Sabatier or whatever from 1970. And, historically or traditionally or whatever, Japanese kitchen knives were made using steels more like VG-10 (in terms of hardness) than Hitachi blue paper or whatever. Internet-favourite Japanese custom/handmade knife makers (Moritaka, Takeda, Watanabe, and so on) tend to prefer steels like Aogami blue #1, so this is probably what skewed the received wisdom into being about Japanese knives in general (which is false), instead of knives with specific kinds of steel (which is true).
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Jun 15, 2016 22:20
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Sure. You'd break the bur instead of aligning it.
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Jun 15, 2016 22:27
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I have an Aogami Blue #2 knife and it's pretty cool and good.
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Jun 16, 2016 02:00
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It's kind of already been said but my understanding was it wasn't Japanese knives that are bad for steel, it's knives made with high-hardness brittle steel. For a long time Japanese knives were known largely for their super high hardness brittle steel (hence Hanzo steel jokes) but it really isn't a universal trait and there's now plenty of widely popular Japaneses knives that use steels like VG-10. My guess is that this concept got conflated at some point in time. That said I use a ceramic honing rod for my knives even though some of them aren't brittle carbon steel it still makes my skin crawl to drag a real steel across an expensive knife.
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Jun 16, 2016 06:53
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I figure you guys could use a good laugh https://www.kickstarter.com/projects/kytcho/kytcho-sharpness-redefined-chef-knife-made-in-the
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Jun 17, 2016 21:55
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Steve Yun posted:I figure you guys could use a good laugh  *saw saw saw saw*
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Jun 17, 2016 22:31
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My favorite part of that is they're basically arguing that their knife is sharper because the edge is finer because of smaller molecular size.... but you can already easily put an edge that is too fine on pretty much any decent knife.
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Jun 18, 2016 17:08
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Jarmak posted:My favorite part of that is they're basically arguing that their knife is sharper because the edge is finer because of smaller molecular size.... but you can already easily put an edge that is too fine on pretty much any decent knife. After seeing this I looked up mono molecular blades, too bad they're still in the realm of sci fi.
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Jun 18, 2016 17:20
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SubG posted:The KYTCHO POWER BLADE is ULTRA SHARP has a HIGH DENSITY and stays sharp FOREVER. Should have showed it cutting through the bone too
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Jun 18, 2016 17:23
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That's almost as good as the dude I trained who didn't understand ceramic knives. The idea that something could be hard and brittle didn't compute with him.
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Jun 20, 2016 03:23
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I'm in the market for a new gyuto. I've had http://www.chefknivestogo.com/machkn27.html for about 6 years now and i'm starting to hit my knuckles on the board because it is no longer as tall as it used to be. I'd like to go to the next step up in knives. I work in a kitchen, but my knives are very well taken care of, and I am not worried about theft or damage. I'm looking for something with a 50/50 edge preferably because sharpening the 60/40 on my old one was a bit of a pain, but it isn't a deal breaker. 270mm/10in+ because I have big hands, not too picky about the handle western or wa, and I am not a fan of damascus or etchings. I was thinking about getting into the super hard steels like Aogami super or Blue/white. Are those worth it? I am not really looking at price tags, mostly just going for the best knife possible.
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Jun 20, 2016 05:50
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