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Grand Fromage posted: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. Cheap Moritakas are like cheap Tojiro's. They're made by apprentices and are roughly finished. Other brands you could get as a "lifetime" knife: Kanehide, Kohetsu, Kikuichi, Konosuke, Masakage. I have a Kanehide, Kohetsu, and Konosuke. All great knifes with good fit and finish. I still plan on ordering a 330mm Moritaka kiritsuke, extra tall. Last time I inquired they quoted me around $220 USD without a handle.
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Nov 25, 2016 21:15
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Gonna put in my recommendation for rubber cutting boards. They're less expensive than good wood boards, more expensive than plastic, and they self-heal, are good on your knives, and can be made incredibly clean by soaking in bleach and water overnight. I have a mid-sized board at home (maybe 24" by 18") that I picked up from a kitchen supply store for ~$30.
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Nov 25, 2016 22:11
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Cross posting from the knife making thread in DIY, not much action in there so I figured the kitchen knife thread might be the way to go. I make mostly chefs knives right now. I enjoy cooking and have only ever really had poo poo knives so I decided to make my own. This is my 7th knife I have made so far. I mostly give them out to friends who also like to cook. let me know what you like / don't like.  I really like the handle. This is the first time I used mosaic pins. I am going to attempt to make some for my next one.   Let me know what you think.
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Nov 29, 2016 18:00
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Handle is beautiful, and probably the perfect size for my dainty hands. I don't care for so much belly/curve in the blade, and I dislike that little curve back you have on the heel. What material and hardness? I've been wanting to get into knife making myself, I'll have to check out the DIY thread.
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Nov 29, 2016 18:03
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The knife is made from 1084 high carbon steel. I don't have any way to test the hardness other then it passes a file test, but it should be around 60ish after tempering. I kept one that I have been using for about 4 months now and it's holding an edge way longer then my stainless knives.
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Nov 29, 2016 18:38
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Nice!  Received a Mac pro in the mail to replace the shun knock off chefs knife I got in a kit for 20 bucks. Was an ok knife with VG10 steel but poor balance and too much curve in the edge. The handle finally cracked after 7 years of pretty hard use. This feels much better in hand and the longer straight section will match my cutting style better.
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Nov 29, 2016 20:45
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mattwhoo posted:I mostly give them out to friends who also like to cook.  What are the bare minimum tools needed to get into knife making? I have always been interested in adding another expensive hobby to the list.
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Nov 30, 2016 00:03
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That knife is dead sexy. I'd have to see how I felt about the heel after using it though. So uh just send it over I guess
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Nov 30, 2016 00:33
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charliebravo77 posted:Are you accepting applicants for additional friends? Files, sandpaper, and clamps and some ability to cut the black iirc. Fancier people have special belt grinders, forges, or their own heat treatment set ups, but from what I remember you don't need much to get started as long as you're okay with it taking a long time. This is all from when I looked into doing it a couple years ago but never actually did
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Nov 30, 2016 03:02
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charliebravo77 posted:Are you accepting applicants for additional friends? I do accept applications for new friends! It usually involves drinking lots of beer and good conversation. As far as tools go you can do it all with hand tools and files if you really want to, but I think that would be a huge pain in the rear end. The only major purchase I have made so far is a belt grinder. They make cheep 1" x 30" belt grinders they are fairly cheep around $100(Skip unless your on a real budget) I got this one for around $400 It is a 2" x 42" belt. I think the extra width on the belt is much easier to grind the flats. The bad boys that most knife makers use are the 2" x 72" grinders. Right now I can only heat treat simple steels but my next purchase will be a heat treating oven. That will allow me to heat treat things like stainless and some of the other high carbon steels. Flash Gordon Ramsay posted:That knife is dead sexy. I'd have to see how I felt about the heel after using it though. So uh just send it over I guess Thanks I'm glad you like it. Sadly I have already gifted the knife to our friends. I did however keep one for myself. It was an earlier version I made. If you want to try it out and you are ever in NC, stop by with some beers and lets cook some poo poo.  
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Nov 30, 2016 03:11
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So for the past year or so I've been making do with a hunk of chinesium that's as old as me, got run through the dishwasher for 2 decades despite my protests, and was chipped and warped from chopping on marble counters; the kinda knife where you have to saw through a chicken breast while leaning on it. Before that the best I'd used was a kinda sharp Cutco set my mom had, which I was kinda miffed when she gave it to my sister who barely cooks. I just got a couple Victorinox pieces and holy gently caress. The paring knife... I gut peppers almost without moving my hands at all, like it's running on pure thought. And then there's the 12" chef knife. I was a little  when I first opened it up, but it actually fits perfectly in my giant bear paws. And the cutting...  Only now do I understand "let the weight of the knife do the work". I can actually chop onions to a size smaller than 1/2 inch! loving incredible.Thanks for the OP and personal recommendations about 10 months ago when I asked in here. Knives are so good, you guys. E: Bonus shot with the old knife, which is now relegated to letter opener duty. 
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Dec 1, 2016 21:24
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Well, it was definitely messing something up
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Dec 1, 2016 22:57
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Enourmo posted:
 That is a big knife! Grats though, nothing makes cooking quite as enjoyable as a good sharp knife.
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Dec 1, 2016 23:12
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Any recommendations on a Japanese slicer? I work at a Japanese restaurant where we serve sashimi and poké, and I'll need a slicer relatively soon to continue progressing. I currently have a togiharu Damascus gyutou, but it's fairly heavy and I would prefer something a bit easier to sharpen, as we all sharpen our knives with stones. My budget is around 250-400.
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Dec 3, 2016 16:41
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Do you wanna go sujihiki or yanagiba? Also how long? 270? 300?
Thoht fucked around with this message at 20:42 on Dec 3, 2016 |
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Dec 3, 2016 20:33
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I direct ordered a custom 300mm moritaka yanagiba for less than you would pay at any retailer and it's great
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Dec 3, 2016 21:58
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Anyone here ever used the Masakage Mizu line of knives? I'm debating between the cheaper Tojiro DP ($125CAD) and the Masakage gyuto ($165CAD), both are 210mm.
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Dec 5, 2016 19:28
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whatupdet posted:Anyone here ever used the Masakage Mizu line of knives? I'm debating between the cheaper Tojiro DP ($125CAD) and the Masakage gyuto ($165CAD), both are 210mm. I haven't used the Mizu line, only the Kiri, but Masakage knives are much nicer than Tojiro ones in general. I would go with the Masakage since the price is so close. Oh, hey, they are made by Anryu Katsushige, he's a very good smith and makes some separate lines that are highly regarded so yeah, get that Masakage.
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Dec 6, 2016 00:50
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I know nothing of cheese knives and I got some cheap ones. They are squared off edges, 1mm thick. Is this normal? Should I sharpen these cheese knives?
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Dec 6, 2016 09:19
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AVeryLargeRadish posted:I haven't used the Mizu line, only the Kiri, but Masakage knives are much nicer than Tojiro ones in general. I would go with the Masakage since the price is so close. Oh, hey, they are made by Anryu Katsushige, he's a very good smith and makes some separate lines that are highly regarded so yeah, get that Masakage.
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Dec 6, 2016 17:33
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I bought the 8" DMT DuoSharp Fine/Extra Fine sharpening stone. I've never sharpened a knife on a bench stone style system before. Before I wreck my one decent knife, I've been practicing on my Chicago Cutlery 8" chef knife. It had a chip in the middle of the blade from getting dropped a long time ago, but was otherwise mostly sharp. I know the fine/extra fine isn't the right grit for overhauling an edge, but I spent 30 min on the knife anyway and got the chip ground out so the edge looks uniform now. The thing is, it's still not very sharp. I hit it again a day later, about 15min on the fine, then 20ish strokes each side on the extra fine, followed by honing on a steel. It cuts, but there are definitely dull spots on the edge. So, can we say this is definitely an issue with my angle and technique, or do I just need to spend more time grinding away on this edge? Or is more information needed? It's hard for me to explain where I might be going wrong with my technique because I'm trying to hold the proper edge, but who knows if I'm getting it right.
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Dec 16, 2016 17:17
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The Ferret King posted:I bought the 8" DMT DuoSharp Fine/Extra Fine sharpening stone. I've never sharpened a knife on a bench stone style system before. Making the assumption that you double-checked your info on angles so you know you're grinding to an angle that will get you as sharp as you want to go, etc etc. Sharpie trick. If you grind all the sharpie off (at one consistent angle without having to readjust), the knife should already be sharp. Polishing is just for looks and samurai edge. More troubleshooty: Put the stone on a reliably flat surface and check for daylight, see if it's warped. Get a magnetic angle holder (or make something similar) and cheat for a bit, that'll tell you if you're to blame. Most troubleshooty: Get a friend / knife shop to do a professional job and tell you if the knife was just crap or if it was you. There's some chance you're dealing with a crap blade, maybe try a decent quality pocketknife if you have one?
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Dec 16, 2016 18:24
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Man, my girlfriend got me this set as a gift, and I hate using them. https://www.amazon.com/Wusthof-Gour...asian+knife+set They have literally no weight to them and the handles are really uncomfortable which makes cutting anything a real chore... it can barely dice an onion. Anyone else try these and feel the same?
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Dec 16, 2016 19:30
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Santokus are supposed to be light, but it sounds like you'd be more comfortable with a chef's knife anyways.
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Dec 16, 2016 19:39
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emotive posted:Man, my girlfriend got me this set as a gift, and I hate using them. It's Wusthof so I'm not surprised. Santokus are supposed to be light but that one will lack the harder steel used in a japanese knife and therefore the sharpness that you would see in a real one.
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Dec 16, 2016 19:51
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The Ferret King posted:I bought the 8" DMT DuoSharp Fine/Extra Fine sharpening stone. I've never sharpened a knife on a bench stone style system before. Try seeing if honing it a lot more to see if it solves the problem. Sometimes when I test a knife after sharpening I find that the edge feels dull, but it turns out that I rolled the edge due to carelessness, and it's just fixed with extra honing.
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Dec 16, 2016 20:38
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Thanks for the tips. I made the cheap knife more dull, so I'll keep practicing and watching more tutorial videos.
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Dec 17, 2016 02:18
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Hey Knife Thread, long time no see. Many months ago, I came to this thread in search of a knife for my partner. Several posters recommended this one to me: http://www.chefknivestogo.com/tavgnagy21.html Unfortunately, surprise work issues at the time prevented me from buying it and the plan was eventually tabled while we moved. Meanwhile, the gyuto got discounted and sold out early this fall- and I haven't been able to find it anywhere online since. I'd like to get my partner something similar and I'm willing to spend a bit more (let's say $200-$250 total, though less is good too) if I have to. Any suggestions?
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Dec 18, 2016 04:16
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Electric Bugaloo posted:Hey Knife Thread, long time no see. Here are a few to look at: Shiro Kamo R2 240mm: I have this one, I really like it, very wear resistant steel so you don't need to sharpen it often, thin but still very robust feeling, needed some sharpening out of the box since the edge was not so great, crazy sharp after a sharpening session to the point where you have trouble feeling it passing through the ingredients. Sukenari Ginsan 240mm: I don't own this one but I have heard good things about it, especially for the price. It's not super thin except near the tip which is quite thin and good for delicate work. They are supposed to have a nice edge out of the box which is consistent with Sukenari's other products. Takamura Migaki R2 210mm: I recommend this one as your best choice. It's got the same R2 steel as the Shiro Kamo so it can hold its edge for a long time, it's super thin and super sharp, has a great out of the box edge and it the cheapest of the three knives in this list, the only thing I dislike about it is the western handle(personal preference) and that it's 210mm, but you were going to get a 210mm knife in the first place so this is a great replacement. It's one of the most raved about knives on CKTG and I really wish they made a 240mm version, I'd buy that in a heartbeat.
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Dec 18, 2016 04:44
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emotive posted:Man, my girlfriend got me this set as a gift, and I hate using them. From what I understand, especially the newer Gourmet series are kind of not thread-quality knives, so you might just not like them regardless of the Japanese bit, although as mentioned that's a vector. Once upon a time I got a chef's 4-piece set with scissors, and they're okay. Like if they've just been sharpened then they do everything a knife should do, but they go steak knife dull quickly, and they never take a samurai edge. I prefer my Victorinox, and once I ordered my Shuns I donated the Wusthof set to my girlfriend so when I go to her place I have some acceptable knives to work with. She was cutting tomatoes with old, dull, serrated steak knives. Reminds me, when I go home for Christmas I need to pack my 'Nox.
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Dec 19, 2016 18:17
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Electric Bugaloo posted:Hey Knife Thread, long time no see. I feel your pain, CKTG does not seems to restock quickly once something sells out, though when you're talking about handmade Japanese knives, it's pretty understandable. That being said, buy the Shiro Kamo knife that A Very Large Radish recommended, not because I have any personal experience with any of the knives in that post, but because a part of me hopes that if enough Shiro Kamo knives get sold, CKTG will make and order from them that includes the 270mm R2 gyuto so that I can buy one, because man do I need that prep monster in my life and the wait is killing me.
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Dec 19, 2016 23:43
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https://www.kickstarter.com/projects/678583312/skid-the-first-wooden-chef-knife https://www.kickstarter.com/projects/1048684157/fini-cutlery-chef-invented-knives-perfected Steve Yun fucked around with this message at 03:48 on Dec 20, 2016 |
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Dec 20, 2016 03:45
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Ha the Google adds that get through my filter have been trying to sell the chub knife, I've yet to click to see what's so revolutionary
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Dec 20, 2016 04:24
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The stubby bread knife doesn't make any sense. I pinch grip on my chefs knife but for sawing with a serrated blade I think most people get their hand around the grip.
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Dec 20, 2016 05:19
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Oh please let them sell those wooden knives in Portland and post sales numbers. It's actually a very pretty knife - I have no idea how it functions but just as a piece of industrial design I like it.
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Dec 20, 2016 11:09
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Steve Yun posted:https://www.kickstarter.com/projects/678583312/skid-the-first-wooden-chef-knife Why do people keep trying to reinvent the wheel?
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Dec 20, 2016 13:59
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Shooting Blanks posted:Oh please let them sell those wooden knives in Portland and post sales numbers. It's actually a very pretty knife - I have no idea how it functions but just as a piece of industrial design I like it. Yeah I agree, the smoked oak one with the hand folded Damascus steel blade is really, really nice looking. However, I would never buy a drat wooden knife.
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Dec 20, 2016 15:50
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wooden knife seems bad because it will get grimy and have a lot of friction between wood and food stubby knife seems totally pointless and you're buying a totally unproven product at best
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Dec 20, 2016 16:20
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Steve Yun posted:https://www.kickstarter.com/projects/678583312/skid-the-first-wooden-chef-knife  These guys seem very trustworthy and like they know a lot about knives.
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Dec 20, 2016 16:25
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That looks so stupid. Literally the only way these cats could figure out how to balance a knife was by cutting the handle off.
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Dec 20, 2016 16:28
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