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If I want a round or octagonal handled knife, what's the recommendation under $300?
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Jul 10, 2013 05:51
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| # ¿ May 10, 2024 13:20 |
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Gyuto I suppose. I'm using an 8" chef's knife now, probably would like something longer, don't care about material it'll hardly be the fussiest thing I own.
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Jul 10, 2013 05:55
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The Midniter posted:I actually won a Korin gyuto from Serious Eats in a giveaway and it's too light for my tastes, so I switched back to the Fibrox. I was the only person who knew what the piece of meat on the outside of a ribeye is called and I won a big rear end steak that he mailed to my house in dry ice. It was pretty good.
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Dec 5, 2013 06:22
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You can throw a kitchen towel under a cutting board to stop it from slipping around and later you can use it to clean up.
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Jan 13, 2014 16:53
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GrAviTy84 posted:I've seen my aogami super moritaka (hrc 64-65) shave those grooves clear off of a honing rod. Lol I just bought a 240mm Moritaka gyuto to try out a carbon steel knife. If it's bad I'll hold you personally responsible by being snarky on the internet.
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Mar 12, 2015 03:57
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I'll stay on factory for a while, but I have an Apex Edgepro so I'll get to work on it eventually.
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Mar 13, 2015 18:01
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Got the Moritaka in the mail. Gravity, does yours have like a black paint like substance on the blade? Do I wash that off somehow or just use it?
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Mar 17, 2015 04:58
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Cool. It's my first carbon steel knife so I didn't know what to do.
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Mar 17, 2015 05:29
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Used it for the first time and woof. I just tore through a pile of mire poix.
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Mar 26, 2015 04:03
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I have Shun Elites and sharpen them regularly and out of the box this thing is insane. I didn't think things could be this sharp.
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Mar 26, 2015 20:37
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I think people talk about putting sandpaper on a mouse pad or using a strop.
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Jul 8, 2015 04:43
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keykey posted:I want to buy something that we can use for a long time that won't turn to garbage quickly after sharpening. That's not really how knives work. If you refuse to sharpen them you should be buying Victorinoxes and throwing them away every four months or whatever. No matter how much you spend on a knife it needs to be sharpened. The differences in steel and quality won't matter if it hasn't been sharpened in a year.
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Oct 14, 2015 04:16
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Six months is about the right time to sharpen a knife if you use it occasionally. Buying a more expensive knife doesn't change that.
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Oct 14, 2015 04:42
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TATPants posted:Overall, for $300 a knife, I think it is too much money considering the QC problems. It's also too much money for a stubby little 7" knife.
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Dec 21, 2015 18:11
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All of my knives besides my chefs knife are Victorinox. I don't use a 14" slicer enough to spend a million dollars on it.
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Dec 29, 2015 08:28
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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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When I first started cooking I bought a nice Henckels. I use it now for things I wouldn't use any of my nice knives on. I feel like there are a ton of advantages to Japanese style knives and as a beginner you'll adapt just fine. Companies like Shun make Japanese style blades with Western geometry. You can check out them and Global for a knife with better steel and a better edge but still with some belly.
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Feb 9, 2016 16:45
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You can see how bad the edge is on that knife from a low res picture. Is your other knife a book or maybe a tennis ball glued to a handle?
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Mar 24, 2016 16:27
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I have a Shun Elite that served me well for a decade. I don't really care if it was $20 or $30 more expensive than something just as good. It's a quality product and it'll last. The Tojiro is nice as well.
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Sep 14, 2016 20:59
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Especially if she's a pro a knife is too personal to be picked out by someone else. Write her a nice card that says "let's go buy you a chef's knife together" or something.
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Oct 2, 2016 22:45
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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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I had no complaints about my Henckels until I used a Japanese style knife.
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Jun 8, 2017 15:35
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| # ¿ May 10, 2024 13:20 |
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silencekit posted:Can you knife experts recommend me a good chef's knife to get my partner for Christmas? Looking to spend up to $100, including sheathe. I agree with SubG. What if you printed out a picture of a fancy kitchen knife and said "let's go shopping" for Christmas? You could put it in a nice box, etc. Option 2 is buy from a place with a generous return policy and do essentially the same thing but with a placeholder knife.
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Nov 10, 2017 22:04
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