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An article/review about the Misen Kickstarter knife - https://www.wired.com/2016/10/review-misen-chefs-knife/quote:Burke’s findings were damning. He used a Rockwell hardness tester to verify Misen’s hardness claims.
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Oct 31, 2016 14:48
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| # ? May 9, 2024 13:32 |
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Haha, I remember thinking something like that would come to light eventually when I saw that kickstarter.
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Oct 31, 2016 15:28
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Kenji shills for them, right?
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Oct 31, 2016 15:50
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Flash Gordon Ramsay posted:Kenji shills for them, right? Kenji got a pre-production sample.
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Oct 31, 2016 15:51
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deimos posted:Kenji got a pre-production sample. I wonder if it had anything in common with the actual production models. Like, they made a good knife, and then had to figure out how to mass produce it, and make a profit at the price they had already sold them for.
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Oct 31, 2016 15:53
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I was really tempted to get one at his recommendation, but I'm glad that I didn't now. Too bad, I really liked the blue handle.
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Oct 31, 2016 16:26
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Flash Gordon Ramsay posted:I wonder if it had anything in common with the actual production models. Like, they made a good knife, and then had to figure out how to mass produce it, and make a profit at the price they had already sold them for. Could be a factory switch-a-roo. Give the customer cherry picked pre-production samples and cheap out on the production run to make more money.
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Oct 31, 2016 16:56
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I backed the Misen Kickstarter since I was looking for a full-tang knife to replace my Victorinox (I still like it, but the balance is just off) as a workhorse knife and the $65 price point wasn't bad. I got it this past weekend and have used it exclusively the past couple days. It's not bad. The balance is nice, it feels sturdy unlike my very sharp and very hard Korin gyuto (that I wouldn't use to bash cloves of garlic to peel, unlike the Misen). My only complaint thus far is that it didn't come terribly sharp. I honed it the best I could and it's moderately sharp but I'm going to be getting it sharpened soon, after which I'll be able to make a more informed judgment.
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Oct 31, 2016 20:50
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https://www.facebook.com/thefoodlabrecipes/posts/10154609809937910 posted:A quick note regarding the review in Wired of the Misen knife now that it's out in public: It's troubling that Rockwell hardness numbers don't match what was promised, but rating a knife on Rockwell #s is like rating a PC on clock rate. It's far less important than design/balance/usability etc. For instance, my favorite knife is a vintage carbon steel Sabatier w/ a Rockwell hardness around 52 (that's very low by modern standards, most modern knives are at least 55 and some very hard ones are up in the 61-62 range), but I like it because it's really easy to resharpen, and perfectly balanced. quote:Ladies and gentlemen, I am going to call it: This is the holy grail of inexpensive chef's knives. Incredible quality and design, high-end materials, perfect balance, and a razor-sharp edge. Is Misen actually using AUS-8 as claimed (shipping it to China from Japan), or are they using a locally produced "close enough" equivalent? It seems more likely they'd be using a Chinese made steel.
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Nov 1, 2016 13:55
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From what I've read (about AUS-8 not anything about this case in particular) it could be real AUS-8 but lovely heat treatment. Chinese manufacturing skimping or loving up process because it wasn't specified properly is not unheard of.
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Nov 1, 2016 16:47
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deimos posted:From what I've read (about AUS-8 not anything about this case in particular) it could be real AUS-8 but lovely heat treatment. Chinese manufacturing skimping or loving up process because it wasn't specified properly is not unheard of. AUS-8 can be hardened to ~58 HRC without becoming overly brittle so yeah, the problem would be bad tempering. Though they are right that blade shape is more important than the hardness of the steel. However how hard the steel is does determine edge sharpness because the harder the steel the higher the angle you can grind it at before losing edge stability and durability, the thickness of the blade behind the edge is important too because the overall thickness of the blade also has a strong influence on how sharp the blade will feel. At only 50-52 HRC I tend to think that the blade would need to use a wide angle to maintain edge durability for any length of time so over time as the harder steel near the edge wears away from sharpening the knife will start feeling duller and duller. Also the fact that the blade requires nearly the same force to cut as the cheap knife does not exactly bode well.
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Nov 1, 2016 17:08
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He's sort of full of poo poo about hard knives being hard to sharpen as well. It has way more to do with the geometry and the abrasion resistance imo. My easiest knife to sharpen is my 66hrc blue #1 konosuke gyuto, which is nice and thin behind the edge. My previous Wusthof chef knife on the other hand was a pain in the rear end.
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Nov 1, 2016 18:10
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Thoht posted:He's sort of full of poo poo about hard knives being hard to sharpen as well. It has way more to do with the geometry and the abrasion resistance imo. My easiest knife to sharpen is my 66hrc blue #1 konosuke gyuto, which is nice and thin behind the edge. My previous Wusthof chef knife on the other hand was a pain in the rear end. Yeah, pretty much, all the surface area on thicker knives makes them a pain. Hell, even my R2 knife is fairly easy to sharpen because the edge is so thin.
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Nov 1, 2016 18:14
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Thoht posted:He's sort of full of poo poo about hard knives being hard to sharpen as well. It has way more to do with the geometry and the abrasion resistance imo. My easiest knife to sharpen is my 66hrc blue #1 konosuke gyuto, which is nice and thin behind the edge. My previous Wusthof chef knife on the other hand was a pain in the rear end. I think as far as generalizations go it's a fairly forgivable one, yes there are exceptions but for the average home cook, and average knives, sharpening is magic and softer is easier. You have to keep in mind that knives we discuss in this thread are, generally speaking, outliers for a home cook. e: To be clear, I am playing devil's advocate and holding off on calling out Kenji as a shill until he posts a production unit review. deimos fucked around with this message at 21:28 on Nov 1, 2016 |
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Nov 1, 2016 18:15
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What does everyone use for cutting boards? I have some crappy plastic ones now, but want to get some nice wood ones. Price isn't much of an issue, as I want some good, sanitary (as much as possible), and nice boards. I take good care of my stuff. My Japanese steel deserves something better than its current setup
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Nov 2, 2016 06:24
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Landrobot posted:What does everyone use for cutting boards? I have some crappy plastic ones now, but want to get some nice wood ones. Price isn't much of an issue, as I want some good, sanitary (as much as possible), and nice boards. I take good care of my stuff. I use plastic, which is fine, it needs regular replacement since it can't be maintained the way a wood board can but it's very gentile on knives and as long as you clean it after each use it is plenty sanitary. As far as what to look for in wood ones: Get a reasonably soft wood, walnut, maple, that sort of thing, avoid teak since it can have grains of sand embedded it it which can damage a knife and is extremely hard so you will need to sharpen more often. Look for end grain boards, they are more expensive but gentler on knives and don't scar as much as edge grain boards, they are also less prone to warping, cracking, etc. Size wise get as large of a board as possible and get a thick one, the thicker it is the longer it will last and the more resistant to will be to warping. Here is a good example board. For maintenance just use food grade mineral oil, it's way cheaper than other options and works just as well.
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Nov 2, 2016 06:56
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I use CdC's recommendation of the San Jamar boards with the hooks, they are pretty great and the hook comes in very handy to hang them to dry. I agree with having the largest that comfortably fits on your counters but also have at least one that is the largest that can fit after removing everything from your counter. I have a generic cheap one I use rarely but has come in extra handy to have that much surface. deimos fucked around with this message at 14:31 on Nov 2, 2016 |
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Nov 2, 2016 14:29
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Landrobot posted:What does everyone use for cutting boards? I have some crappy plastic ones now, but want to get some nice wood ones. Price isn't much of an issue, as I want some good, sanitary (as much as possible), and nice boards. I take good care of my stuff. I have a nice (but not particularly large) end grain cutting board I made myself but I also use regular plastic ones mainly for meat. The wood is my favourite, but everything works ok honestly. I do think the wood feels "faster" as the knife doesn't stick into it. It's also pretty much a once in a lifetime buy since you can always sand it down if it's too scuffed up for your taste. On the sanitary side of things all are pretty much equivalent AFAIK. Some people claim wood is better because it naturally absorbs/kill the bacteria and some people say plastic is better since you can clean it with harsher products and let it soak if you want. If you get a wooden board just buy some mineral oil at the drug store (it's used as a laxative so it's safe for you) and apply some to your board whenever it needs it. KingColliwog fucked around with this message at 16:02 on Nov 3, 2016 |
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Nov 2, 2016 14:34
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Can I get a meat cleaver recommendation, chopping up some carne
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Nov 2, 2016 18:50
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I hope you guys are ready to ditch your fancy, expensive japanese knives, because the best knife on the planet is here! https://www.kickstarter.com/projects/45956812/knasa-chef-knife-inspired-by-nasa-patented-technol
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Nov 15, 2016 16:23
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The first knife making innovation in 200 years? How the gently caress can you claim that with a straight face?
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Nov 16, 2016 01:58
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rockcity posted:The first knife making innovation in 200 years? How the gently caress can you claim that with a straight face? They put 'food taste' on a radar chart.... 
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Nov 16, 2016 02:15
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They also used Cutco as a point of comparisons and misspelled Henckels. Also food safety being dependent on what knife you use. Hauki fucked around with this message at 04:43 on Nov 16, 2016 |
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Nov 16, 2016 04:40
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Hauki posted:They also used Cutco as a point of comparisons and misspelled Henckels. So, I trust you will be buying 3 or 4? Finally a knife I can safely use on my food.
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Nov 16, 2016 05:07
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And I love how their knife doesn't even do that well on most of those categories. "Cutco is like a 3/10 for safety. We're way better, like 4/10." Why the hell didn't they normalize it to their product?
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Nov 16, 2016 05:18
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They couldn't honestly give themselves a 10/10 on food safety when it's still possible to cut your food with a laser beam or something in a vacuum of space. And I guess a 10/10 for taste would be cutting food with like... a knife carved out of a block of salt or something??
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Nov 16, 2016 05:28
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Someone just did this Caltech space age alloy knife a couple years ago - https://www.indiegogo.com/projects/vmatter-cutlery-kitchen-knives/
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Nov 16, 2016 07:48
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I don't really want to spend what an edge pro costs, how does this look as a knock off? https://www.amazon.co.uk/FDS-Profes...ywords=edge+pro
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Nov 24, 2016 11:42
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Jose posted:I don't really want to spend what an edge pro costs, how does this look as a knock off? I got the other kind of knockoff that has a ball joint base instead of tripod legs. It works fine, but the only warning I'd give is that these Chinese knockoffs all probably use cheap plastic (mine did). Don't screw any of the screws too tight or you might crack the plastic (I did)
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Nov 24, 2016 12:37
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 Got my first good knife for my job as a chef at a Japanese restaurant. Togiharu damascus 10" gyuto. Gets a razor edge, but I need to work on maintaining it more, as despite the hard steel it seems to get dull over the course of a week or two. It's also fairly heavy, which I like. Melts through fish when the edge is fresh. I was gifted an old UX10 which has been sharpened down to a petty knife which I use for cutting herbs and the occasional fish if I don't feel like getting out the togiharu. I use a victorinox 8" chef's knife for breaking down hard vegetables, cutting avocados, and other generally abusive work. Saving up for a slicer now so I don't have to borrow someone else's, but I may move away from togiharu and get a nenox.
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Nov 25, 2016 01:58
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Would anybody know where I can get the Tojiro DP Gyuto in New York City? I was planning on getting the 2 PC set from chefknivestogo but their shipping says 3 to 6 business days and I'm leaving on December 2nd, so it's a bit too close for my taste. I checked Tojiro's page and they list a distributor/reseller in New York, korin.com, but I can't find Tojiro knives anywhere in their page. /Edit: They're also available on Amazon via Cutlery and More, which is also listed on Tojiro's distributor page. Does anyone have any experience with then? Edmond Dantes fucked around with this message at 06:09 on Nov 25, 2016 |
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Nov 25, 2016 05:54
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Edmond Dantes posted:Would anybody know where I can get the Tojiro DP Gyuto in New York City? I was planning on getting the 2 PC set from chefknivestogo but their shipping says 3 to 6 business days and I'm leaving on December 2nd, so it's a bit too close for my taste. I would go to the Korin store in TriBeCa and if they don't carry it see if they can order one for you, or pick up something similar.
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Nov 25, 2016 06:20
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Steve Yun posted:I got the other kind of knockoff that has a ball joint base instead of tripod legs. It works fine, but the only warning I'd give is that these Chinese knockoffs all probably use cheap plastic (mine did). Don't screw any of the screws too tight or you might crack the plastic (I did) Good to know. This is sufficiently cheap that I'm not too concerned. The edge pro is really expensive
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Nov 25, 2016 11:48
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Edmond Dantes posted:Would anybody know where I can get the Tojiro DP Gyuto in New York City? I was planning on getting the 2 PC set from chefknivestogo but their shipping says 3 to 6 business days and I'm leaving on December 2nd, so it's a bit too close for my taste. I'm pretty sure Korin quit carrying Tojiro a while ago.
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Nov 25, 2016 12:57
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I'm going to be in Japan and am thinking about picking up a knife. I have a pretty good santoku right now as my main, but I miss having a nice pointed tip to work with. I have a lovely little paring knife that does what I need it to do, and a lovely old knife for whacking through bones. What would you add to this? I can pick up a serious cleaver any time (I'm in China). I'm thinking either a good paring knife or a gyuto and then retiring the santoku to just chopping duty.
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Nov 25, 2016 13:28
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My parents have a chunk of quartz countertop that could be used As a block / cutting board. Will using this dull my knives prematurely? Thinking of bringing it home.
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Nov 25, 2016 15:35
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Planet X posted:My parents have a chunk of quartz countertop that could be used As a block / cutting board. Will using this dull my knives prematurely? Thinking of bringing it home. Using quartz (or any other stone) as a cutting board will dull your knives very very quickly, and can also chip and break them. Never use stone for a cutting board, get an end cut wood one or a plastic one.
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Nov 25, 2016 15:57
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I thought so, I have some other smaller cutting boards already, thanks for the confirmation.
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Nov 25, 2016 16:20
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Grand Fromage posted:I'm going to be in Japan and am thinking about picking up a knife. I have a pretty good santoku right now as my main, but I miss having a nice pointed tip to work with. I have a lovely little paring knife that does what I need it to do, and a lovely old knife for whacking through bones. What would you add to this? I can pick up a serious cleaver any time (I'm in China). I'm thinking either a good paring knife or a gyuto and then retiring the santoku to just chopping duty. Get a Moritaka gyuto. Bonus points if you get a hilariously huge one like Ricola.
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Nov 25, 2016 16:38
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Chef De Cuisinart posted:Get a Moritaka gyuto. Bonus points if you get a hilariously huge one like Ricola. That is not a cheap thing right there. I assume this is the sort of knife that lasts forever though. E: I am now discovering there are depths of kitchen knife sperg forums. They seem to think Moritakas are unreliably made and most of them are crap. Grand Fromage fucked around with this message at 16:57 on Nov 25, 2016 |
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Nov 25, 2016 16:54
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