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you ate my cat posted:I have an Edge Pro that I got from my dad when he decided he'd never use it. Honestly, it's pretty solid. I can't seem to keep a consistent angle with a stone to save my life, so that part is nice. Would never have bought one for myself, they're crazy expensive. Suprising to read the angle marks are way off, I thought that was just an issue with the cheap chinense ebay ones. Oh well, even more reason to buy the faker and use the savings to buy an angle cube I guess. ma i married a tuna posted:I have something like this, and while it works it has problems. Most notably the notches on the adjusting rod are WAY off: what the manual says is 20 degrees is in fact 38 degrees, leading to a 76-degree inclusive angle on your knife. That's like cutting something with the corner of a building. You need to use a protractor to actually get the angle you want, and you can't do really acute angles like under 17 or so because of the way it's built. Yeah, one thing worth buying is a digital protractor like the igaging 'anglecube' The edgepro/faux is marked with the top blue mark as 35 deg(I think, could be 30 or 40 deg) for pocket knives, 2nd mark down in yellow as 20 deg for kitchen knives, next mark down is green (15 or 18 deg?), last mark down in red (15 or 10 deg?). All I remember is the yellow 20 deg as that's all I cared about initially and I can't find the manual right now. Using the angle cube, 18 deg is actually mid way between the green and red. I got the angle cube from this guy on ebay: http://www.ebay.com.au/itm/140636422546 seller/username thetaylormk if you want to look them up on ebay USA. Edit: Now I re-read what I posted, you guys might be able to get the 'Angle Cube' cheaper or with free postage from Amazon. I had to go with the seller I mentioned from ebay because the Amazon seller of the "Angle Cube" wouldn't ship to Australia. Fo3 fucked around with this message at 16:44 on Jul 10, 2013 |
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Jul 10, 2013 16:31
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Boner Slam posted:Someone mentioned the company Messermeister as a German maker. I can't find anything about this company at all here in Germany. Are they export-only or something? Could be, though they sell them in Australia as well as the US, so to me they should be available even in a small market, even if that small market is their own country if they aren't popular domestically. From what I read, standard German steel (X50CrMoV15), same as Wustof, Felix etc, but very good fit and finish. It could be a smaller cutlery/hunting knife manufacturer that did some kitchen knives? Could be such a brand that rebadged another's german kitchen knife brand for overseas kitchen knife sales for export only as you say? Messermeister in German means "knife master", so it's going to hard to get results in a search engine in German I guess. And maybe they can't trade under that name in Germany as that name would would be hard to trademark? Late edit: Searching on this page: http://www.messermeister.com/dealer-locator/ Very much an American and Australian dealer supply only it looks like. Very strange. Fo3 fucked around with this message at 20:04 on Jul 10, 2013 |
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Jul 10, 2013 18:13
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ma i married a tuna posted:I just used an app on my phone. Just for comparison does your phone app say about the same? Does it read 18deg to be about midway between the green and red markers? My phone is a 8250, it has no apps. 
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Jul 11, 2013 11:36
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I have no idea what that cleaver is or who makes it and why. CDC confused the hell out of me when they said "bench knife" at first I thought "like what, some type of mezzaluna?" Correct me if I'm wrong though CDC. Fo3 fucked around with this message at 14:03 on Jul 22, 2013 |
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Jul 22, 2013 14:00
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adorai posted:Like I said, I only use it on vegetables. It's very distinctive in comparison to my Chefs knife. If this one broke, I would go buy another. I used to hate slicing tomatoes, because I would have to hone my blade every time basically to get a nice thinly sliced tomato. Now I know I can cut my 1/16th" tomato slice every time with the knife straight out of the drawer. That actually happened to me, breaking a ceramic knife trying to slice cheese. That's uncanny. Weird thing is I usually use a veg peeler or a grater for cheese. Crazy. Adorai I think the thing here is you found a sharp and thin knife. It happens to be ceramic, it's also different to the thick and blunt steel knives you are used to, so it cuts way better. The point is there are lots of sharp thin knives out there that will never break on you and may cost $50. Have a look at Tojiro DP/3. I bought a nakiri and gyuto, not only can it cut tomatoes 1/16th", it can probably do it in free air without a chopping board to lean on. I had ceramic knives ( a small set of them, only one broke - with cheese - the others I still tended to favour and they worked OK after I learned my lesson), but there is no comparison between them and a relatively cheap Japanese brand steel knife like a tojiro dp/3.
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Jul 27, 2013 19:22
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Wait, I read this thread and all the knife chat in the product thread; I can't remember anything like that being suggested. It is a hilarious knife indeed. edit: "All knifes from the serie No Vac has an incredibly smart anti-vacuum edge and that makes commodities will release directly from the blade. The knifes are available with handles in plastic and rosewood. A soft blade steel makes it easy to maintain the cutting edge." Bolding mine, I never really had that much problem with a huge vacuum force sticking food to my knife. Fo3 fucked around with this message at 19:11 on Aug 2, 2013 |
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Aug 2, 2013 19:07
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kirtar posted:If I'm getting a Tojiro DP gyuto, will a steel hone still work or should I get a ceramic for when I inevitably go full sperg? Buy a ceramic some time in the future, you won't even need to hone the tojiros for a while anyway if they are like mine. Some steel ridged hones are designed as a 'sharpener' to remove knife steel from soft metal knives, ie not a 'hone'. They can do some damage if you're not very well practised at honing.
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Aug 23, 2013 16:14
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Yeah, that's the tojiro gyuto with the western style pakka/stamina wood handle. If you're not in the USA where you can get them from chefknivestogo.com then you can get them from ebay seller bluewayjapan at good value http://stores.ebay.com.au/BluewayJapan/GYUTO-KNIFE-/_i.html?_fsub=18382163&_sid=84335187&_trksid=p4634.c0.m322 (CK2go doesn't sell them outside of USA for some reason - they export other knives, just not that brand, and they are a rip off for international postage anyway) edit: Aussie ebay link before, USA link here: http://www.ebay.com/sch/i.html?_odk...+gyuto&_sacat=0 in case you don't have or want an au ebay account, but have a US ebay account but still live outside of the USA and can't buy from CK2go. Fo3 fucked around with this message at 16:42 on Oct 1, 2013 |
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Oct 1, 2013 16:31
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Anyone want to play a knife mystery game? I'm cat sitting for my parents right now and found an 8" chefs knife that was much unloved. It's a "Barclay Forge" knife, and I've never heard of them. It's hollow ground, full tang, 3 rivet western style wood handle. The suprising thing is it's made in Japan and still cuts well despite being treated badly for over 30 years and never sharpened (probably hardly used). The thickness of the top of the steel is much thinner than standard western chefs knives - which are more of a chopping axe IMO -, it's thin like japanese knives (or in other words, just a little thicker than stamped victorinox blades) A quick google shows this knife is a mystery to many, a couple of people saying how good the steel is when they've come across one and sharpened it. A couple of other people say that they were the original owner and still using them and it's the best knife they've owned. Seems grocery stores sold them cheap in the USA if you spent $x on shopping, makes sense my parents got theirs the same way in Australia as they've never spent much on knives (most are no name or wiltshire brand at best and they on have this one knife). So did some brand called Barclay Forge introduce the first Japanese knives to western homes via some coupon deal some time in the late 1970s/early1980s and with that, just close up shop and disappear? E: I've got no camera here, but here's an ebay listing of the same knife http://www.ebay.com.au/itm/CHEF-Knife-Kitchen-Knife-BARCLAY-FORGE-8-Blade-Stainless-Steel-Japan-/181542496652 Fo3 fucked around with this message at 14:22 on Apr 15, 2015 |
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Apr 15, 2015 13:52
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Decent knife, but you'll need a hone for it if you haven't got one, it's pretty soft steel. I've got the 10" victorinox, (also the 7" flexi and straight boning knives) Other chef's knives are German or Japanese forged 8" and 7" I prefer smaller knives too, mainly because my small bench and small end grain block. But the 10" is handy for pumpkin, cabbage and celery even if it's not your preferred size.
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May 16, 2015 14:51
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Since they are an expensive item to stock, most brick and mortar shops only have the popular ones, like Wusthof, Henckels and Shun. Some may have cheaper ones like dexter russell, victorinox or mundial, but that's about it. You normally have to shop online for lesser known brands. Fo3 fucked around with this message at 16:48 on Jun 22, 2015 |
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Jun 22, 2015 16:46
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I'd only get a western style knife if both of your styles are rock/slice or chop with the heel of the knife most of the time. If you cut like that then get a western chefs knife with a decent belly. If you push cut/slice with a knife mostly, then get a Japanese style knife. Fo3 fucked around with this message at 11:18 on Jul 7, 2015 |
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Jul 7, 2015 11:14
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Another vote for a santoku. If she's not keen on japanese made knives (extra blade care, sharpening and handle material/design), Felix (solingen), make a western style santoku that's easy to care for. I bought one years ago before I knew where to buy Japanese knives, but still wanted to try a santoku It's the knife I allow my partner to beat up on these days and it's held up well. They're a bit hard to find these days online, but maybe they are around in a B&M shop somewhere near you. E: I just found my partner had thrown my felix santoku in the sink and piled a bunch of dirty dishes on top of it. I would be crying if they did that to even my tojiros, but the felix is about 10 years old. Fo3 fucked around with this message at 06:37 on Sep 17, 2015 |
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Sep 17, 2015 06:18
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Moridin920 posted:My gf wanted to borrow my chef knife so I gave her my entry level Mercer (the one they give you at culinary school around here). She left it wet (had a couple rust spots when I saw it that I've since taken care of), under a heavy rear end wooden cutting board, and with sticky rice all over it. I wouldn't give a knife to someone with a list of care instructions. Fo3 fucked around with this message at 10:29 on Sep 18, 2015 |
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Sep 18, 2015 10:04
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sellouts posted:It forces you to enter a credit card to register? ugh. Yeah, I was reading the site last night. If you get picked to win and don't buy, they bill you $100 and ban you.
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Sep 19, 2015 07:21
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Seriously, because a lot of people are in this position (I know I was with babbys first set), first sharpen your own knives, they may be good enough for you as is. Secondly, gently caress getting a set. Some of your old knives might get a second life after you learn to sharpen, you may only need 1-3 new knives, not a whole set. Lastly, a nigiri is good for just chopping veg in a push cut manner all day every day. But I like the point on a santoku for things like onions (keeping the root intact to hold the onion together while dicing). Also I use a cheap 10" victorinox for butternut and pumpkins, while I only bought a 8" gyuto for a everyday chefs knife. I didn't end up buying a Japanese petty knife, I just bought cheap victorinox boning knifes (flexi and stiff) and just use the stiff as a petty and boning knife. So sets are bad, cheaper to buy the right knife or two for the purpose. Fo3 fucked around with this message at 21:48 on Sep 25, 2015 |
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Sep 25, 2015 21:43
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AVeryLargeRadish posted:There is nothing wrong with plastic handles other than that wood and such is nicer looking. The real problems with it are things like the full bolster which makes sharpening it a huge pain in the rear end or impossible, it's also probably just your average lovely knife made of low quality steel. I would get some new knives. Easy to fix them up though, just like they make these knives, a dremel, or grinding disk reshapes the bolster and now they are back in service for the household to use without them using my good knives.
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Sep 29, 2015 04:28
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AnonSpore posted:I just started reading through this thread and holy poo poo are the edge pro angle displays really as misleading as this says: Person that uses a phone app say the same thing as me, ie 18-20 degrees is right between the two lowest marks. Interestingly they said theirs wasn't colour coded. ma i married a tuna posted:I set mine for 20 degrees, which about halfway between the lowest and second-lowest notch. My chinese knockoff didn't offer the luxury option of color coding. Olothreutes above said their's didn't come with any instructions too, mine did. Cheap Chinese products come in all sorts of varying quality and packaging - you never said if yours was original or a clone. but it always pays to find the seller with the best version when it comes to Chinese goods. (Many had the same problem with the g1w dash cam - many people bought a version that failed quickly, while mine has been rock solid for two years because I searched suppliers with the best reputation, not the lowest price. Not all products from China with the same name are actually the same! So I can't tell you for sure where to set yours, you'll have to measure it yourself somehow) Fo3 fucked around with this message at 09:57 on Oct 30, 2015 |
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Oct 30, 2015 09:53
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Thoht posted:You can but it's a serious pain in the rear end. 5 seconds with a dremel. And next time don't use a pull through sharper that causes that problem
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Nov 10, 2015 13:53
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extravadanza posted:I was going to buy one of those knockoff knife sharpeners and I noticed there was an even cheaper knockoff brand... anybody have experience with the $18 knockoff? As I noted before, some are more accurate in their angle markings, some have instructions and colour coding, some do not. They're not all the same quality wise, some may have better stones than others. The manufacturers and sellers aren't idiots, you get what you pay for. This applies more to dealing with direct China ebay sellers, as that's who I deal with. Amazon is often useless with me being in Australia. With amazon you're dealing with 3rd party importers that may just be more expensive because they want more profit
Fo3 fucked around with this message at 18:37 on Nov 17, 2015 |
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Nov 17, 2015 18:32
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