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Also since it's a guyto it will cut guys.
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Nov 16, 2014 21:31
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Chef De Cuisinart posted:God no, learn how to use a stone. Drag through sharpeners are just terrible for knives because they literally shear off steel as opposed to shaving/rubbing it away like a traditional stone. AVeryLargeRadish posted:Yeah, either this or get one of the edgepro knock-offs and maybe some better stones for it later on. Slight devil's advocate - yes you can use that sharpener. It won't get you the sharpest edge, and it will significantly shorten the lifespan of your knife (but you probably won't notice from ordinary household use). It's better to use a crappy sharpener and have a reasonably sharp knife all the time, rather than buy a stone & hone you never use and have dull knives that could slip and cut you.
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Nov 17, 2014 09:51
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deimos posted:Counterpoint: no. An edgepro (or knockoff) is still just a way to hold a stone at a proper angle. Any sharpener, stone, or hone is worthless if you never use it. I agree with your points above, but that doesn't change the fact that a tool never used is as useful as none at all, and dull knives are a safety concern.
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Nov 17, 2014 17:54
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Steve Yun posted:Hey is this a good deal If you don't have anything at all yet, or are just starting to purchase a decent set of knives then yeah it's a good deal. If you already have a proper chef's knife and paring knife then no it's not so great. The extra stuff is really just that - extra.
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Feb 24, 2015 08:18
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Koivunen posted:The review with the worst injury came from a guy who brought it to his work in a kitchen and the head chef was using it and cut the palm of his hand deep enough that fat was coming out. This injury would have happened regardless of the knife involved. I'm more inclined to think it's just Amazon reviewers cracking jokes. CrazyLittle fucked around with this message at 19:43 on Feb 24, 2015 |
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Feb 24, 2015 19:37
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ColHannibal posted:Nothing wrong with a slap chop if you want to make quick work of an escort
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Feb 26, 2015 02:54
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deimos posted:the cheapest most disposable chef + paring knife I can find Victorinox fibrox
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Mar 3, 2015 22:28
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AVeryLargeRadish posted:I'd go for a ceramic since it will work well for pretty much any knife including any future ones you buy. They tend to cost from $20 to $40, mine was $32. I got this one @ $25 or so and it works much better than the steel hone I had before: http://www.surlatable.com/product/PRO-869636/Kyocera+Ceramic+Sharpening+Steel
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Jun 12, 2015 04:49
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AVeryLargeRadish posted:Yeah, that one looks fine, mine is a 12" one with a nicer handle so that's probably why it was a little more expensive. You just want to be careful if you put a ceramic rod in a drawer since they are very hard and can crack or chip if they bang up against something really hard. Yep. I looked at it and said "that's not going in the drawer" so I keep it in the hone spot in my knife block. It's a very snug fit.
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Jun 12, 2015 05:45
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heheh that's an interesting cock timer
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Jun 12, 2015 20:55
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Does that mean they just take the knife and put a stamp on the side of it and drop it in the mailbox?
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Jun 16, 2015 02:16
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guppy posted:No, it's just cardboard packaging, so you don't have to mess with the space plastic. Sounds like a bit of frustration to me (actually the amazon packaging is really really great compared to space plastic that can cut you all on its own.)
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Jun 16, 2015 05:30
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Hello dinner,
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Jun 21, 2015 05:09
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Armchair Calvinist posted:Thanks for the suggestions! Got the Edge Pro Apex knockoff and the Shapton stones today and gave it a shot. Seems to work great and my knives are razor sharp! It also included the spring, so I solely put in an order on CKTG for the magnet. Still a long way to go with my sharpening skills, even with a machine, hah. Like this deimos posted:Well, this is one way to review the Tojiro DP Gyuto
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Jul 3, 2015 07:54
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(gore).
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Glockamole posted:Does anyone here have a non-stainless kitchen knife that only gets infrequent use? For some reason I was really intrigued by a kurouchi finish gyuto in blue #1 steel. I'm wondering if loss of sharpness due to corrosion is a major issue, or if there any inherent issues with only using non-stainless knifes infrequently. I've got a Carter nakiri that I only take out when doing more than a handful of veggies, and it's still wicked sharp even after weeks of no use.
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Aug 23, 2015 01:19
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Glockamole posted:Dammit. At least when I miss items on the Steam summer sale, I know they'll eventually be back. This is like finding out that Bura kami retired right after I passed on an unmounted pen knife and bone cutter made by him. but what if they run out of bits? Fo3 posted:I ruined my first set by using pull through sharpeners. They take of so much metal you can no longer chop due to the full bolster being bigger than the blade. I've got a cheap-ish Henckles 1-man chef's knife with a full bolster and since I only stone-sharpen maybe 1-2 times/year this hasn't been a problem for me. I'm still pondering replacing it though, and every knife I look at I go, "that's nice but the one I have is already good enough." 
CrazyLittle fucked around with this message at 18:27 on Sep 29, 2015 |
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Sep 29, 2015 18:24
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mindphlux posted:why have I never thought of this because silver plated butter knives maybe aren't the best steel to hold an edge?
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Sep 30, 2015 23:40
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coyo7e posted:(blade below bolster) ... "worn out?" Wait what? Why on earth couldn't you just grind down the bolster to match the blade again?
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Nov 10, 2015 06:17
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Chef De Cuisinart posted:I use a King 400/6000 I'm using a King k-80 (250/1000)
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Nov 18, 2015 17:33
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Steve Yun posted:So how much work is it to thin a Chinese chef knife from 3mm to 2.2mm Depends on the steel and the thinning method used but it could be a lot of work.
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Dec 5, 2015 20:11
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Steve Yun posted:Is it dremelable No. Just buy a better knife in the first place.
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Dec 6, 2015 00:57
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DoBoMi posted:After reading some of this thread I feel like poo poo for using some random giant chef's knife my grandma gifted me for my first apartment for EVERYTHING. You're fine. The diminishing returns on kitchen knives is a brutal curve past $50 or so. Sure you might get some nice features on a $100 knife, but a $400 knife won't be "$300 better" than the cheaper one.
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Dec 6, 2015 17:53
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For what it's worth, there are a variety of King double stones for sale on Amazon. I'm using a King 250/1000 stone ($25 amazon prime), have had it for 2-3 years now and use it somewhat regularly when the ceramic honing rod doesn't seem to help. Then again I'm not polishing the blade beyond that 1000 grit so the sharpness isn't as fine and may not last quite as long as if I had a wider set of stones. King also makes a double sided 800/4000 stone for $35 bucks. I'm going to give an Edge Pro knockoff a try for a while and see if I like it (have a few smaller knives that were giving me trouble on a freehand stone) and if I don't then I'll probably pickup the 800/4000.
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Dec 30, 2015 23:55
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Transmetropolitan posted:Honestly, I just want to know why chinese cleavers have so much cost-efficiency. Because it's a big hunk of cheaper metal that's not meant for insanely delicate finery like you might with a chef's knife. While you CAN sharpen sharpen them to a very keen edge, that really just misses the point of a cleaver that's meant to chop through bones, and you're probably going to chip the blade and just have to sharpen it again. In particular the CCK is made from a probably-better-than-average high carbon steel, but that's not the same guarantee you'd get from a $20 cleaver at the Chinese restaurant supply store.
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Jan 7, 2016 04:40
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Kylaer posted:For my own curiosity, what makes it a rockers' knife? Sick guitar licks
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Jan 26, 2016 20:34
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SubG posted:If he wanted to bake a goddamn baguette or something it would be terrible advice to tell him not to bother and just let the professionals do it instead, ... Maybe a baguette isn't the best example.
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Feb 12, 2016 18:13
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You'll want to push whatever glue you use down into the crack as much as possible. "Over" won't actually do anything to help. Once you have the glue in the crack, clamp the crack shut again with a vice or c-clamp of some kind. Glue alone doesn't really hold stuff together.
CrazyLittle fucked around with this message at 20:43 on Mar 8, 2016 |
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Mar 8, 2016 20:39
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Steve Yun posted:So for some reason the price of Victorinox knives has skyrocketed. Would Tramontina restaurant kitchen knives (the ones with the white handles) be a good substitute? They look to be roughly the same construction style. Various searches on Google places their steel at around 55hrc which is "good enough" but not great. As long as you're careful about maintaining the edge or regularly sharpening they should be fine. Or you could get one of these 
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Mar 21, 2016 18:38
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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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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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emotive posted:I've been thinking about getting a knife with this style and came across this one -- anyone ever use it? I've got a Carter nakiri, and it mows through veggies with ease. However I'm usually doing a lot more than just veggies so it gets less use than my regular chef's knife. If you want a specialized veggie knife go for it. That particular stainless steel knife won't stay as sharp for as long as one with a core made from high carbon steel. And for $20 I wouldn't freak out over trying to maintain the handle on it. 
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Apr 22, 2016 03:48
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theturtle posted:??? neither of those knives look anything like the one posted. O_o SubG posted:They're all nakiris. Yeah, that's what I'm getting at. The concept and shape and design of this particular knife is a "nakiri" which is a Japanese vegetable knife. They're good for chopping/slicing a lot of veggies efficiently, but they're not terribly versatile like a chef's knife. The one emotive linked is just a cheap $20 nakiri made from stainless steel. The biggest difference between my ridiculous hand forged Carter (it was a gift btw) and the $20 one is that mine gets ugly rust spots if I don't immaculately wash and dry it after every use. However, the $20 stainless knife will require more frequent sharpening, and won't hold a razor edge as long as the high carbon steel in my knife. I've only ever needed to sharpen my knife once in the years I've had it, when occasional honing didn't bring it back to sharp. CrazyLittle fucked around with this message at 22:05 on Apr 23, 2016 |
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Apr 23, 2016 21:53
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You don't think it would cut the floor?
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Jun 13, 2016 17:29
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deimos posted:You only do that once. God gave you two feet for a reason
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Jun 13, 2016 22:11
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Damascus isn't going to change the performance of a Tojiro knife because the cutting edge on the DP and Flash series is still VG-10. It's purely aesthetic, and on my DP Damascus it's barely visible.
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Jul 8, 2016 15:50
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Santokus are supposed to be light, but it sounds like you'd be more comfortable with a chef's knife anyways.
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Dec 16, 2016 19:39
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Keep both, dual wield.
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Dec 25, 2016 17:09
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KingColliwog posted:I have two good chef's knives already so I'm looking at the paring/veggie knives. They come at about 10$, which is the same price of a new victorinox paring knife. Would I be better off just getting a cheap victorinox yeah take a pass on the Henckles. I've got a Henckles set from Costco when i moved in with my girl and they're mediocre, but that was a long time ago and the new Henckles knives look like they got a lot cheaper and crappier over the years. Get the Vioctorinox pieces that you need and skip the rest.
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Jan 8, 2017 23:11
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Are you honing the knife on a steel or ceramic hone like you should be?
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Mar 2, 2017 06:57
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Red_Fred posted:I am not. How long would I expect this to extend the sharpness if I did? Assume I do this a bit before each use? With frequent home cook use I would expect a good quality knife to go anywhere from a week to a month feeling good if you're not honing it. Honing would extend it out to at least six months. You shouldn't need to actually sharpen and re-profile the edge of your knives more than twice a year, *edit* unless you're a cook using the knives at work. CrazyLittle fucked around with this message at 19:39 on Mar 4, 2017 |
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Mar 4, 2017 06:47
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