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deimos posted:What the gently caress is this, I just saw that the cutcos are recommended on http://www.goonswithspoons.com/Knife_Guide I've always heard that they are pretty good knives but overpriced. No experience with them though.
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Oct 10, 2014 16:09
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My edge pro knockoff arrived today. Is there a recommended resource for learning how to use it?
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Oct 17, 2014 19:48
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ok I've sharpened a bunch of knives and while it's not always the simplest thing to deal with, it's relatively foolproof and holy hell are these babies sharp. I need to try re profiling a shun next. I assume I will start with the gray stone. Thanks for the rec! My wife described the paring knife I sharpened as "amazing."
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Oct 18, 2014 00:36
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deimos posted:Now hack your edge pro knockoff with the spring mod and the drill collar mod. The what and the what?
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Oct 18, 2014 01:48
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.Z. posted:Spring: http://www.chefknivestogo.com/edprocospfor.html Ha, the knockoff comes with the spring installed. But I'll look into the collar. Thanks.
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Oct 18, 2014 18:22
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I got this one. Used the steak knives I sharpened with it last night and they cut through rib eye like it was tenderloin. Very pleased with the result and a lot easier than the spyderco sharp maker. http://www.amazon.com/Professional-...ywords=edge+pro
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Oct 20, 2014 12:47
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Sounds like you already know you want the santoku. Get what you want, not what someone else would prefer.
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Oct 22, 2014 12:33
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Yeah it's definitely adjustable. I think they just mean that you can set the angle at a fixed spot.
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Oct 22, 2014 13:39
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Just don't. They are nearly impossible to sharpen yourself and they break easily. They're a novelty material.
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Oct 24, 2014 12:31
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My poo poo is sharper than when I bought it, but higher quality stones wouldn't hurt I'm sure. I'd try the stones that come with it first.
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Oct 24, 2014 20:55
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I despise Global'd handles. I think they're also right handed, which makes the small and slippery aspect even worse.
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Nov 2, 2014 23:08
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You hear that everyone? If you don't like Globals you don't know how to use a knife and you might as well stick to eating soft foods with nothing but a spork. Or maybe folks have different opinions and those who think there is one perfect knife should gently caress right off.
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Nov 3, 2014 13:55
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And not holding a knife the right way to use it won't ruin or somehow make it not cut. It's a tool. If you gently caress up the edge, put a new edge on it. And yeah, they are fashionable overpriced knives. There's nothing wrong with that, if that's your thing. I have a few Shun Ken Onions which are also fashionable overpriced knives. But at the end of the day, there's nothing magical about a sharp edge, nor is there one knife that is the best. Find one that feels good in your hand, then cut poo poo with it.
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Nov 6, 2014 20:48
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Tell me why I shouldn't but this. Tojiro Black Finished Shiro-ko Kasumi Nakiri - 6.4" (16.5cm) https://www.amazon.com/dp/B000UANWGE/
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Dec 30, 2014 05:06
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AVeryLargeRadish posted:There is no real reason not to unless you don't want to deal with the highly reactive iron cladding on that line. Anything special I need to know about taking care of it?
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Dec 30, 2014 13:55
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So this isn't one of those that will develop a protective patina?
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Dec 30, 2014 14:16
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I have the long rear end Victorinox fibrox slicer. It was cheap but it's awesome. You absolutely have to steel it every time you use it, but I would imagine that's common with such thin/flexible knives.
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Jan 15, 2015 00:21
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SubG posted:It's kinda crazy that they've gone up in price as much as they have, but there aren't a lot of competing options if you're specifically looking for something cheaper. The low-end Tojiro Chinese cleaver is a hundred bucks more. The Moritaka's over two hundred more. About the cheapest `name brand' Chinese cleaver you're going to find outside the CCK is the JCK house brand cleaver, which is still more expensive than the CCK and a couple inches smaller. Same with the Misono #6, which is another `entry level' Chinese cleaver, but'll still run you around US$125 and is under 200mm. And for the record, Amazon does not sell CCK slicers. 
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Jun 12, 2015 14:37
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Nooner posted:I got The Miracle Blade III set from Amazon they are soooo freaking good I love them An 11 piece set for $23? That seems a little cheap for knives. Let's see what the manufacturer has to say about them: Amazon posted:High-quality German stainless-steel blades; never dull--no need for sharpening I would expect magic knives to be more expensive.
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Jun 15, 2015 18:34
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It's backordered, but you can get Victorinox knife set that actually has a good selection of knives today for $106 through this link: http://www.amazon.com/dp/product/B0...177402741770316
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Jun 24, 2015 19:27
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AVeryLargeRadish posted:Not a huge fan of the serrated parer and utility but for $100 that is a great set. Yeah that one and third knife down, whatever the hell that is, wouldn't get much use in my house but all the others would see time.
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Jun 24, 2015 20:03
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Yeah sorry somehow I missed the utility mention in your post. And agreed, a slicer would be nice. I have the 12" fibrox slicer. As long as you steel it before every use it's great.
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Jun 24, 2015 20:15
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Your kitchen experience will be much less stressful when you come to view your knives and pans and whatnot as tools. Tools get banged up, they get discolored, they get scratched. Those are just signs that you use them and they're not just for show.
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Aug 11, 2015 20:11
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Hed posted:I want a bigger (longer) slicer, I made sushi this weekend and I realized my fibrox just isn't long enough to do few strokes. What can anyone recommend? I'd spend up to $150-200 but would be happy to pay less. My fibrox slicer is 12 inches. Works great for $35.
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Sep 7, 2015 14:03
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Recommend me a knife GWS! Ok actually it's not for me, it's for my wife. She would use a paring knife for all her chopping needs if I didn't shame her about it. I think she doesn't like the heft and overall size of a proper 8" or larger chef's knife. I was thinking she might like a 6" or so nakiri. Any particular recs for that?
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Sep 15, 2015 17:05
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mindphlux posted:I own a fair number of nice knives. japanese high carbon, german, cheapo chinese, retail brands Get on Bob Kramer's list. If you're lucky in a few years he will pick your name and you will be able to pay a shitload for one of his knives. http://www.kramerknives.com
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Sep 18, 2015 12:38
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The Midniter posted:I just looked this up and that poo poo is interesting as hell. Seems like a lot of time and effort needs to be invested to become a Master Bladesmith. Have you seen this? This dude's a master bladesmith. I'd say he deserves the title. https://www.youtube.com/watch?v=4x0f2b_0kn0
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Dec 2, 2015 17:25
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Anything I should do to this before I start using it? I've heard about forcing a patina on carbon steel, but with some of it already black I wasn't sure if I should do that.
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Dec 25, 2015 22:21
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Just ran into this on Amazon. Anyone have one/can comment? I trust the brand. http://smile.amazon.com/gp/product/B0015ZQSOQ
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Mar 22, 2016 17:19
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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 have what may be the same knife in a different finish. I really like it. It is low quality in terms of the finish of the steel, but it holds an edge nicely and feels good in my hand. The rest is just character. I haven't done anything to the handle. Wasn't aware I was supposed to.
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Apr 22, 2016 14:38
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mindphlux posted:pretty sure if my knives hit the floor a giant oceanic rift would open up between mainland china and mongolia Says the guy who chipped a blade on a tortilla chip. A TORTILLA CHIP
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Jun 14, 2016 14:41
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I have a Chinese cleaver that I took a dremel to the spine and bolster of because it was so angular and uncomfortable. Looks lovely now, feels great.
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Sep 9, 2016 19:03
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Also, if you like the knife and are comfortable with what you paid for it, gently caress the haters and keep the knife.
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Sep 14, 2016 20:05
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Kenji shills for them, right?
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Oct 31, 2016 15:50
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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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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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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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You should get a Bob Kramer knife
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Jan 25, 2017 14:17
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Jose posted:These look ridiculous but those handles Not sure if you're looking at the Henckels knives with his name on it, or the ones he handcrafts himself. If not the latter, check out this gallery. http://kramerknives.com/auctions/gallery/
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Jan 25, 2017 17:59
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That is beautiful. Do you sell those?
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Feb 10, 2017 22:57
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