[Culverin]

If RS has a Food section, I'm going to assume we've got our fair share of food nerds and home cooks as well?

Here are my first forays into kitchen knives.

Global Vegetable Cleaver
Awesome for dealing cutting things like carrots, I really enjoyed the depth of the blade.
I have since sold this.

Global Slicer
The length of the blade was perfect for slicing down slabs of short ribs into grillable slices.
I've sold this as well.

Global 5" Mini Santoku
One of my favorite knives hands down.
I keep it razor sharp and it serves as my big-ass-paring knife.

Wusthof Classic 7" Santoku
My first ever serious blade.
It never got as sharp as my globals, but seemed to hold it's edge a fair bit longer, even with minimal honing.
Believe what you like, but the scalloped edges actually work.
Sold this one too.

I have since graduated to an handmade artisan japanese gyuto.

Your turn. :)

(Photo by my brother).

[winson604]

I'm not a cooker by any means I just love to eat lol. Nice set though mang

[bd0n]

id have to bring my set home, cause i know if i took a pic at work id get laughed at for months lol

[6793026]

I'm a decent cook and I do a lot of cooking but seriously, maybe cause it's an asian thing but I'm a one knife kind of guy. I've had my cleaver for eons.

[Great68]

I just use a standard Henckels set. They work great if you know how to sharpen knives properly.

[Senna4ever]

http://img.photobucket.com/albums/v249/Senna4ever/Forum%20crap/DSC07868.jpg

From the top:
- Henckels 18cm Fillet Knife

- Wustof 20cm Carving Knife

- 18cm Japanese 'Usuba' high carbon steel vegetable knife

- 30cm Japanese 'Yanagiba' high carbon steel sushi/sashimi knife. Well, it used to be 30cm. Now it's 22cm from 24 years of use - it was given to me by the owner of the restaurant I used to work at after he'd used it for 12 years.

- 30cm Japanese Masamoto brand 'Ao-ko Layered Steel Hongasumi Yanagi' sushi/sashimi knife. This is a super high carbon (Ao-ko) steel knife. This is my most expensive knife. It cost about $1000. This knife is made with the same type of steel used in Samurai swords and made using the same techniques. Many Japanese sword makers switched to making knives after Japanese feudalism ended in 1868. It's extremely hard, but brittle. It will keep its edge for weeks in a busy restaurant environment, but it also takes me over an hour to sharpen properly every time.

- 30cm Japanese Masamoto brand 'Ao-ko Hongasumi Yanagi' sushi/sashimi knife. This one cost $500. This is not as hard as my knife above, so it will not keep its edge as long (about 2 weeks), but is also much easier to sharpen.

*FYI:
Japanese knife makers have always chosen their materials carefully. Traditional sword craftsmen used a form of steel called tamahagane which is only produced in western Japan in a high heat smelter, or tatara. Tamahagane is made of iron dust and pure charcoal. Traditional craftsmen use tamahagane to produce swords that are both sharp and strong, but it is extremely expensive and difficult to forge. It is the ultimate material for sword making.Today’s chef knives are forged with similar methods used by sword craftsmen for generations using shiro-ko ("white steel") and ao-ko ("blue steel").

Shiro-ko and Ao-ko Carbon Steels:
Shiro-ko steel is a highly refined carbon steel that has no added ingredients (though it may contain varying levels of the impurities phosphorus and sulfur). Adding chromium and tungsten to Shiro-ko steel creates Ao-ko steel. With these additional ingredients, an Ao-ko steel blade becomes more durable, easier to temper, and capable of maintaining a longer-lasting edge than a Shiro-ko blade.

If you want to read up on Japanese knives, read this: http://korin.com/Learn/About-Japanese-Knives

[cho]

i have all the basic victorinox ones from school =.=

looking into a 10inch mac chefs knife

[FN-2199]

Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[LsquareD]

i have all the basic victorinox ones from school =.=

+1 hahahah
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)

[beanzzz]

I don't have much of a collection since I only use them at work but here we go...

Global Santoku
My everything knife!

Global Sashimi
Only use it for making Tuna Tataki.

Global Ceramic Sharpener

Mino Sharp Combination Whetstones 220/1000 and 1000/8000

http://members.shaw.ca/baybeejay/global.jpg

[Death2Theft]

Costco has a 10 pcs henkle set for 199 ATM and beside it they have some 8 peice set of another brand for 40 bux. Hell I just have the miracle blade set + the costco knife sharpener and im' set. Dont see any reason to have fancier knives if they are sharp.

[Senna4ever]

i have all the basic victorinox ones from school =.=

looking into a 10inch mac chefs knife

+1 hahahah
Posted via RS Mobile (http://www.revscene.net/forums/announcement.php?a=228)
Where do/did you guys go to school?

I don't have much of a collection since I only use them at work but here we go...

Global Santoku
My everything knife!

Global Sashimi
Only use it for making Tuna Tataki.

Global Ceramic Sharpener

Mino Sharp Combination Whetstones 220/1000 and 1000/8000
Where do you work? You need to wipe down your ceramic sharpener with a wet towel. :p I hope you don't use the sharpener on the sashimi knife!

How are those stones of yours? Are they soft, or hard, and about how much is the 1000/8000 one? I've misplaced my stones after quitting the restaurant business and I need to condition/sharpen/polish my knives, but I don't want to spend $500 on new high quality stones.

[LsquareD]

Where do/did you guys go to school?

VCC for me

[bd0n]

Where do/did you guys go to school?




Northwest

[bd0n]

How are those stones of yours? Are they soft, or hard, and about how much is the 1000/8000 one? I've misplaced my stones after quitting the restaurant business and I need to condition/sharpen/polish my knives, but I don't want to spend $500 on new high quality stones.

Lee Valleys i think are cheap and their nice quality

[Senna4ever]

Lee Valleys i think are cheap and their nice quality

Do they lose their flatness after only a few sharpenings? I can't stand those cheap stones that go concave after using it a few times.

[murd0c]

Costco has a 10 pcs henkle set for 199 ATM and beside it they have some 8 peice set of another brand for 40 bux. Hell I just have the miracle blade set + the costco knife sharpener and im' set. Dont see any reason to have fancier knives if they are sharp.

those are single man Henckles which the quality is not good at all.

this is a good quality starter set if you dont mind buying online

http://www.cutleryandbeyond.com/index.php?l=product_detail&p=4668

[brokentelephone]

Do they lose their flatness after only a few sharpenings? I can't stand those cheap stones that go concave after using it a few times.

I am a fairly avid sharpener, and I absolutely recommend going synthetic. I use DMT brand diamond stones -- I've got a full set of Naniwa japanese stones and haven't used them in months -- the diamond stones work so much faster, are perfectly flat, and have a much smoother action when sharpening.

It takes a little while to get used to the diamond stones because they're so much harder than natural, but once you invest in a set you'll never ever need to buy another stone again and you'll cut down your sharpening time by more than half.

[Senna4ever]

I am a fairly avid sharpener, and I absolutely recommend going synthetic. I use DMT brand diamond stones -- I've got a full set of Naniwa japanese stones and haven't used them in months -- the diamond stones work so much faster, are perfectly flat, and have a much smoother action when sharpening.

It takes a little while to get used to the diamond stones because they're so much harder than natural, but once you invest in a set you'll never ever need to buy another stone again and you'll cut down your sharpening time by more than half.
Hmmm.....but is it ok to sharpen the high-carbon steel knives that I have, I wonder... I usually sharpened my knives once a month at the most. Does it polish to a mirror finish? When you say that it stays flat, do you just get the metal particles coming off? ...and does the stone need to be wet?

[gars]

i bought a set of 3 Henckels 5 star while I was in Germany... Had them for about a year now, but I'm sort of afraid to sharpen them. Any good websites and suggestions on where I can start...?

Senna, are there any other expensive hobbies you want to mention?

[hal0g0dv2]

dam some of those knifes are really nice

[SkinnyPupp]

http://www.couponorder.com/ginsu0.jpg

[hal0g0dv2]

as seen on tv must me good lol

[SkinnyPupp]

Them orientals sure know how to make good knives!

http://www.youtube.com/watch?v=abLB7aTmnE4

[Mizter]

Hey guys, I'm looking to purchase some knives. Since I'm not much of a 'professional' cook by any means, though I do enjoy cooking, I was thinking I would just need 2-3 knives just to cut meat, veggies and fruit. My question is whether it would be worth considering ceramic knives at all. I've done the research on the internet and it says that ceramic knives are easier to clean (less porous), stays sharp longer but chips rather easily. I was wondering if I could get some insight on whether to still consider ceramic at all. If not, would anyone care to recommend me some decent knives?

[Hehe]

I'd only consider ceramic knives for fruit or peeler, for heavy duty cutting (meat) I'd stick to iron based knifes.

I bought 3 henckels and 1 Wusthof in their professional line-up (can't recall the name) when I was in Germany 7 years ago, have been nothing but happy with them. I'm recently looking to buy a Sashimi knife because of stupid HST... :D, but good japanese sashimi knifes are expensive and hard to find here in Van...

[bd0n]

If your just a home cook stay with something with a less angled blade (wustof, henkels, victorianox) its all about sharpness with any knife, yes the ceramic is nice and sharper and can do more, but sharpening a japanese blade is hard, and takes alot of practice to return the blade to 15' sometimes more steeper.

[ae101]

http://4.bp.blogspot.com/_-LYt9egIG8I/SUDaUE75r0I/AAAAAAAAAcc/X9c9a1pzrD8/s400/Chef+Tony.jpg
mircale blade lol

but seriously as of now some cheap ass blade made from china

[jeffh]

ive got a 8" wustoff classic, all i ever needed
and my paring knives are all junk, i consider them to be disposables

i havent cooked pro or competiton in 4 years tho

[Senna4ever]

Senna, are there any other expensive hobbies you want to mention?
I don't have expensive hobbies....they are/were professions! :p

[brokentelephone]

Hmmm.....but is it ok to sharpen the high-carbon steel knives that I have, I wonder... I usually sharpened my knives once a month at the most. Does it polish to a mirror finish? When you say that it stays flat, do you just get the metal particles coming off? ...and does the stone need to be wet?

(1) Diamond stones are the same as natural stones -- they come in various grits so yes, they can be used to polish to a mirror finish.

(2)Natural stones become concave after use whilst diamond stones do not, hence they 'stay flat' forever.

(3) Yes, they need to be wet but not soaked -- simply rinse the stone whilst sharpening when you see metal slurry in the water.

There are various types of diamond stones but the best are made by an American company called DMT. They cut way faster than natural stones so you get your knives sharpened much much faster.

They sell them at Lee Valley I believe -- but a combination stone from them and test it out if you want.

[Senna4ever]

(3) Yes, they need to be wet but not soaked -- simply rinse the stone whilst sharpening when you see metal slurry in the water.


Actually, that metal slurry acts as a lubricating agent, so it shouldn't be rinsed off completely. I rinse a little bit, but I still keep some on the stone.

Thanks I may try one. Are they expensive?

[brokentelephone]

Actually, that metal slurry acts as a lubricating agent, so it shouldn't be rinsed off completely. I rinse a little bit, but I still keep some on the stone.

Thanks I may try one. Are they expensive?

The slurry (when using natural stones) is not a lubricant, but actually acts like a fine paste which further polishes the blade (think of a car polish like Meguiars 84 where the particles actually break down during the polishing process). On diamond stones the diamond obviously doens't break down so you want to wash off the metal filings often.

They are not that expensive -- maybe 100 bucks for a 2-sided stone. They will last a lifetime though.

Remember though -- some people HATE synthetic stones because they are different to natural ones. The action is a bit different and take some getting used to.. .but if you're open minded and willing to change your technique a tiny bit they're awesome.

[hellyeah08]

I have a Wusthof Classic 7" Santoku
a Henkel chef's knife
and the good old chinese utility knife

[narfy]

henckels 4 star
10" sharpening steel
8" chef
8" carver
8" bread
7" santoku hollow edge
7" filleting
6" utility/sandwich
4" parer
3" peeler
meat cleaver

[Santofu]

Sorry for the late bump...

I have trouble picking between two knives... Both are the same brand, same size, however they both have different designs...

Santoku Knife, 7" (http://mingwo.com/santoku-knife-8.html)

Santoku Knife, 7" (http://mingwo.com/santoku-knife-7.html)

Brands doesn't really matter as long I understand what's the difference between these designs...

[godwin]

The dimples is to allow for some air pockets, so if you are chopping quickly, things like cucumber slices etc won't stick on the blades.

Sorry for the late bump...

I have trouble picking between two knives... Both are the same brand, same size, however they both have different designs...

Santoku Knife, 7" (http://mingwo.com/santoku-knife-8.html)

Santoku Knife, 7" (http://mingwo.com/santoku-knife-7.html)

Brands doesn't really matter as long I understand what's the difference between these designs...

[BaoTurbo]

Sorry for the late bump...

I have trouble picking between two knives... Both are the same brand, same size, however they both have different designs...

Santoku Knife, 7" (http://mingwo.com/santoku-knife-8.html)

Santoku Knife, 7" (http://mingwo.com/santoku-knife-7.html)

Brands doesn't really matter as long I understand what's the difference between these designs...

The granton edge (air dimples) allows air to go through so it doesnt stick AS MUCH. Still sticks but less and easier to wipe off. So things like meats, cheese, veggies.

I used to work at House Of Knives for 3 years, they are selling the Granton Edge Santoku for $135.99 so if your shipping works out more than that +tax, you should just hit up a HoK and buy it there instead lol.

[Powerslide]

call me a blasphemous cook but I love my ceramic blades for most things.

[cho]

i have a set of globals, one shun paring knife, and one shun carving knife

[jlo mein]

Semi related: Does anyone know where I can get a knife reshaped locally? I have a folding pocketknife blade that I would like a couple centimeters shorter.

[BaoTurbo]

i have a set of globals, one shun paring knife, and one shun carving knife

Get the shun chef. I love that knife

[pintoBC_3sgte]

2 many knives.... lol i'll try and see what i have tomorrow if i remember

[Slif]

I own a cheap 8" Victorinox santoku ($60) from Ming Wo with dimples and the dimples do nothing. Save your money. My "good" knife is a 10" Mac Mighty chefs knife ($250) that I baby like no tomorrow.

I also own a bunch of Victorinox paring knives (7$ at MW) which I use regularly and keep up well (even with regular disheasher cleaning) on my cheap steel.

[iam_dan]

Thinking about picking up a santoku knife for big momma. What do you guys recommend? My budget is 150 ish.

[westopher]

Globals are always good for the price. I can't stand the feel of them personally, as I prefer more weight, but they stay sharp and are good quality. Lee Valley has nice knives that are just rebranded sabatiers. Last knife I got was a miyabi fluted santoku. It was around 140 at ming wo, I find I'm sharpening it lots, but it is my everything knife in a very busy kitchen.

[BaoTurbo]

Thinking about picking up a santoku knife for big momma. What do you guys recommend? My budget is 150 ish.

Depends on what she uses it for and how much. Japanese brands are sharp, costly, but needs care as well. German brands are pretty tanky but also need moderate care. American brands or international are cheap and useable

[Powerslide]

Just spent a week with a full set of Shun Kaji knives.

I can honestly say they are the best knives I have ever used, period.
Amazing quality, beautiful, effortless cuts.

Felt so natural to use them.

Was a bit scared to let my guests use the smaller knives with food though because the blades are so sharp. But I warned everyone and they all enjoyed using them on steak and veggies.

[iam_dan]

are House of Knives and Ming Wo my only choices for knife shopping?
I don't mind buying off the internet if anyone knows some reliable sites

[BaoTurbo]

They should be. Buying off the internet you need to calculate shipping costs. Ranging from $50+ I would assume. I think if you compare knife price+shipping vs. retail store price, it's about the same

[Culverin]

Locally, you also have cookworks and gourmet warehouse.
I'm very much enjoying my 5" global santoku, total workhorse, stays sharp, takes an edge and the 1 piece construction helps with keeping it absolutely clean.

[DaFonz]

are House of Knives and Ming Wo my only choices for knife shopping?
I don't mind buying off the internet if anyone knows some reliable sites

JapaneseChefsKnife.Com Top Page Japanese Knife,Japanese Kitchen Knife,Japanese Cutlery,Japanese Chef's Knives.Com (http://japanesechefsknife.com/)

Order from here. You can save a ton vs buying locally.

[pintoBC_3sgte]

my newest tool :D i love it. Sitting on my new wood cutting board as well

http://i284.photobucket.com/albums/ll13/pintocrazy/IMG_1666.jpg

[pintoBC_3sgte]

just got a big brother for my other knife

http://i284.photobucket.com/albums/ll13/pintocrazy/F7FD1DF9-4F77-47E1-82D9-E3AB553E058F-1108-000001757B807147.jpg

[Senna4ever]

You're a leftie? LEFTIES UNITE!!!

I was actually forced to convert to use my right hand at work. Took about 2 months of working at it everyday to be able to use my right hand effectively. Now, I can't use my left hand to use a knife to cut sushi & sashimi anymore.

[Senna4ever]

Locally, you also have cookworks and gourmet warehouse.
I'm very much enjoying my 5" global santoku, total workhorse, stays sharp, takes an edge and the 1 piece construction helps with keeping it absolutely clean.
I personally hate Global knives, and that goes for any stainless type knife. Too soft, does not hold an edge worth shit compared to my high end knives. :denied: I think they're great for home use, but I would never use them professionally.

[Ronin]

So I'm starting a bit of a project and I'm looking at buying a decent chef's knife. Great info in this thread.

Looking for something between $50-100 if possible. Under $200 if not. All-purpose knife, preferably something I can purchase locally so I can hold it first but I'm not opposed to ordering online.

[pintoBC_3sgte]

if your just starting out i would suggest going to house of knives and testing them out. See which style tickles your fancy so to speak.

edit: just don't let them sharpen your knives after. Seen someone lose their edge after a day. Not sure if anyone in van does it but try and find someone that sharpens by hand.

[True.True]

I have a 8" shun premier chef knife. Great for at home use. Bought it on sale for $119+ tax at HoK.
Posted via RS Mobile

[Ronin]

Linenchest.com is having a 50% off one item deal. Shun classic 8" or 7" santoku= $90. They also carry Henckel, Gordon Ramsay knives, etc.

[LsquareD]

^ hmm.. I don't see the deal

[Ronin]

It's on RFD. On my phone. Can't find it ATM.
Posted via RS Mobile

[Ronin]

Montreal Event (http://www.linenchest.com/ecommerce/control/discountpromo)

That's the coupon. 50% any one item. Shun 8" classic or 7" santoku for $90.

[unit]

i had a chefs knife, then bought a santoku, and now leaning back towards a chefs knife.
feels more substantial and sometimes you need that.

[Ronin]

Just got here:

http://static.ow.ly/photos/normal/ZgLb.jpg
Posted via RS Mobile

[Expresso]

Just got here:
]http://static.ow.ly/photos/normal/ZgLb.jpg
Posted via RS Mobile

Did you get the 8"?

[Ronin]

Yes.

[Expresso]

Yes.

Weird the packaging of mine is different, could be old stock. Looks kind of ghetto. Knife looks good though.

[Ronin]

Meh, just packaging. Ch28 said he got a guard with his, dammit.

[Expresso]

Meh, just packaging. Ch28 said he got a guard with his, dammit.

I meant the packaging on mine btw. Mine was a flip top box and it came with a cardboard knife guard haha. Kind of curious about the inconsistencies.

[MelonBoy]

http://rk.wsimgs.com/wsimgs/rk/images/dp/wcm/201220/0133/img34m.jpg

My knife set when I used to work in kitchens.. Can not stress how much I love the weight/feel to the knife..

(Sadly they are in pretty bad shape, someone in my family dropped both my chef + pairing knife.. leaving a nice chip in both of them..)

[westopher]

I gave my shun away after someone chipped it when I left it out at work. I think some little fucker that worked for me dropped it on purpose. I spent about 3 hours with a stone to get it usable again and took about 3-4mm off of the whole blade haha. I need to pick up a good hand made knife.
This is what I use for my nice knife. I think I'll take it back to work tomorrow to give it some love. I've just been using it at home lately. Just a stock photo, not mine.
http://www.kinknives.com/images/product/zoom/Suminagashi-Santoku-170mm.jpg

[Renxo]

Hi I was trying to decide between buying these three sets, found some good deals to share with you guys....was reading this
Forged vs. Stamped Kitchen Knives Comparison Guide, Differences Review (http://blog.metrokitchen.com/forged-stamped-knives/)

Anyone have any insights on these sets? Or a better recommendation? Just for basic cooking and moderate use...3-4 times a week

Henckels Professional-S Knife Block Set (4 knives + sharpener + block) $323.99
Forged Knives
Henckels Professional-S Block W/Knives Set/6 Charcoal | Kitchen Stuff Plus (http://www.kitchenstuffplus.com/2459-Henckels-Professional-S-Knife-Block-Set.aspx)

Henckels Twin Signature Block Santoku Set - Charcoal (5 Knives + sharpener + Block) $155.99
Stamped steel
Henckels Twin Signature Block W/Knives W/Bonus Santoku Set/7 10-Slot Charcoal | Kitchen Stuff Plus (http://www.kitchenstuffplus.com/6392-Henckels-Twin-Signature-Block-Santoku-Set-Charcoal.aspx)

Globals (3 knives no block) $179.00
stamped steel
Global 3pc set (G2,GS5, GSF46) | Cookworks (http://www.cookworks.ca/qs/product/66/7378/515014/0/0)

[westopher]

Get the globals. Although I don't personally like them due to the weighting, the blades on them are great for durability and edge retention.
Posted via RS Mobile

[lowside67]

Wusthof Classic Ikon - 5 Pc. Studio Knife Block Set | eBay (http://www.ebay.ca/itm/Wusthof-Classic-Ikon-5-Pc-Studio-Knife-Block-Set-/380499886268?pt=LH_DefaultDomain_0&hash=item58978f80bc&_uhb=1#ht_1701wt_922)

That would be my preference... I have had the 8 piece set for around 5 years now with heavy use (for a home cook) and they have been flawless. I steel them once a week and have them sharpened twice a year, I absolutely love these knives. I bought mine off eBay as well.

Mark

[unit]

i like the wustoffs too but not the ikons. the regular classics have the bolster which makes the balance a winner for me.

[lowside67]

I actually really prefer that hybrid style with the smaller bolster. Different strokes...

Cheers

[european]

I require a good set of knives. Any recommendations on where to purchase a great set?

[Renxo]

I think I just listed 3 lol

[european]

^
Thanks
Those Global knives look pretty sweet but I'm not so sure about the handle. I'll have to see how they feel if I can find them at some stores locally.

[pintoBC_3sgte]

A lot of ppl I know hate how globals feel in their hands, but I personally love them. I use them as my work knives .
Posted via RS Mobile

[Renxo]

They are ultra light knives....they don't feel like the other ones, try it before you buy...possibly more slippery when wet as well.
From what i've heard and read they hold their edge better but are made of stamped steel instead of forged so they are a bit more flexible and softer, correct me if I'm wrong.

[ekcivy]

I have an 8 inch calphalon 1 piece chef knife that i use for most things and then a 6 inch whusthof blade that i rarely use as the chef knife is pretty much good for everything lol

http://imageshack.us/photo/my-images/341/img2012110100142.jpg/

[Renxo]

some more info....
Best Chefs Knives | Compare Top 10 Chefs Knife Ratings | Reviews by 10rate experts 2012 (http://10rate.com/best-chefs-knives-reviews/)



So I ended up buying these both for $50
Calphalon Contemporary 8-Inch Chef's Knife: Amazon.ca: Home & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/31kv6n%2BRRIL.@@AMEPARAM@@31kv6n%2BRRIL

Calphalon Contemporary 4-1/2-Inch Paring Knife: Amazon.ca: Home & Garden@@AMEPARAM@@http://ecx.images-amazon.com/images/I/21Wh7MhtU6L.@@AMEPARAM@@21Wh7MhtU6L

Sounds like the best bang for buck... Maybe I'll upgrade later :D

[Renxo]

i like the wustoffs too but not the ikons. the regular classics have the bolster which makes the balance a winner for me.

They look like they both have nice bolsters ... and Classic Ikons look like they have more comfy handles?

[lowside67]

This is a Wusthof Classic:
http://www.functionality.net/wp-content/uploads/2009/10/wusthof-classic-chefs-knife.jpg

This is a Wusthof Classic Ikon:
http://www.petermaturi.com/image/cache/data/knives/Wusthof/wusthof_classic_ikon_chefs_16cm-500x500.jpg

The Classic Ikon has a much smaller bolster which I very much prefer but is a preference item. I also agree the handles look (and feel) much nicer for not much more money. I have had my knives for around 5 years now and they look and perform like new, easily my best kitchen purchase. Second place goes to my All-Clad copper core set of pots and pans. Hope that helps!

Mark

[Wilso09]

Posted via RS Mobile

[jeffh]

so ive had my 8" wustoff classic for 10 years now, the first 5 years were cooking pro, and the last 5 years just at home use, and its still pretty much the only knife i use haha

looking back i was bummed it was $130 at the time, but now you realize it was worth every penny and more

[Ronin]

My friends got me this yanagi for my birthday! Next to my Shun 8".

http://farm9.staticflickr.com/8327/8404055627_2a2676797c_o.jpg

[sonick]

Can anybody recommend a sharpening stone for my Victorinox? Either locally or online in Canada. Also any good videos on how to sharpen knives on a stone?

[Culverin]

Can anybody recommend a sharpening stone for my Victorinox? Either locally or online in Canada. Also any good videos on how to sharpen knives on a stone?
What do you have now? Do you sharpen yourself?


Knife Sharpening With Mino Tsuchida - YouTube


Sharpening with Bob Kramer - YouTube

[Xu.Vi]

I got the shun classic 8'', paring, and steel
kept me going for 4 years. Use to work at The Pear Tree and The Hart House

where do you guys work :O? might have came across
each other without knowing haha!

[sonick]

Ming Wo - Vancouvers Original Store for Cooks (http://www.mingwo.com/) has 8" Global Chef's Knife with sharpener for $80, seems to be a decent deal.

[pintoBC_3sgte]

Finally got all of the family together for a picture :D

http://i284.photobucket.com/albums/ll13/pintocrazy/974F1944-07F7-42FC-9A43-1F11F2C10791-1453-00000285A1644039_zps400bcbdf.jpg

[sam0m0]

Been using a Global GF-33 for past few years, always brought it to house of knives to sharpen.

^what have you been using to sharpen your global knives, mine is getting a bit dull and I want to do it myself this time.

[pintoBC_3sgte]

Been using a Global GF-33 for past few years, always brought it to house of knives to sharpen.

^what have you been using to sharpen your global knives, mine is getting a bit dull and I want to do it myself this time.

I have a global whetstone that I have used ,but have been taking all of my knives to a local Japanese knife shop that sharpens by hand on stones.
Haha my guy rocks the knives out super quick and has a ton of different grit stones to get them super sharp.

[westopher]

This should be in my mailbox this week. Ordered from the shop I'm pretty sure you are talking about.^ Stoked for my first all carbon steel knife.
http://www.knifewear.com/img/knives4sale/knives/19santoku165-big.jpg

[Culverin]

My collection grew as well.


http://macknife.com/kitchen/components/com_virtuemart/shop_image/product/SB_105___Superio_4cb7a0793bf5e.jpg
MAC SB-105 Bread knife.


http://www.epicureanedge.com/pics/83648_3_b.jpg
Tojiro DP 210 Gyuto (VG-10 Steel)


http://www.richmondknives.com/images/artifex.jpg
Richmond Artifex 210 Gyuto (AEB-L Super Steel)



I am very surprised the Tojiro DP has equal performance to my $300 Yoshikane SKD11

Incredible knife for cheap! :ilied:

[westopher]

I need a new bread knife. A co-worker of mine has that mac one, its quite nice. Bread knives don't have the same "knife porn" effect for me so I always have had such a cheap shitty one.

[Culverin]

I need a new bread knife. A co-worker of mine has that mac one, its quite nice. Bread knives don't have the same "knife porn" effect for me so I always have had such a cheap shitty one.

Yeah, lols, not even close.
But coming from the bread knife from an ikea 4-piece knife set.... The MAC is like night and day.

Make sure you bring you kit when we have our play day.

[pintoBC_3sgte]

This should be in my mailbox this week. Ordered from the shop I'm pretty sure you are talking about.^ Stoked for my first all carbon steel knife.
http://www.knifewear.com/img/knives4sale/knives/19santoku165-big.jpg

Nice! You'll love it. Played around with one of those at the shop. Welcome to the Mizu family! Did you get one of the ceramic honing rods as well? Don't know if they had the deal online, but if you buy a knife ,the rod was 1/2 off.

[westopher]

I didn't notice it on the site, but I already have a ceramic rod. Very excited for a knife with true japanese construction. I have a nice damascus santoku, but its a French style handle, and still has that thicker blade. I'm going to have to take good care of this one, and stab anyone at work that touches it.

[v_tec]

The one and only knife I use:

http://farm5.static.flickr.com/4085/5028706351_3f0c969e68.jpg

[westopher]

The detail on this knife can't be captured in a crappy iPhone shot. Its gorgeous.
http://i99.photobucket.com/albums/l308/westopher2006/BFB43BA0-2A5D-4EE3-8D61-0B6FA472C515-6499-00000433BED0C378_zpsa6a62fbc.jpg (http://s99.photobucket.com/user/westopher2006/media/BFB43BA0-2A5D-4EE3-8D61-0B6FA472C515-6499-00000433BED0C378_zpsa6a62fbc.jpg.html)

[LuHua]

Can anyone point me towards a decent (and hopefully relatively cheap) set of waterstones? I have a 210mm Hattori FH gyuto coming in the mail, and I figure I'm going to have to learn to sharpen properly.

[Culverin]

I use these.
TAIDEA Corundum Stone 3000 Grit Knife sharpener ,Superfine white corundum whetstone T0928W-in Sharpeners from Home & Garden on Aliexpress.com (http://www.aliexpress.com/item/TAIDEA-Corundum-Stone-3000-Grit-Knife-sharpener-Superfine-white-corundum-whetstone-T0928W/646804014.html)

3000 is already quite a serviceable sharp edge.
I take mine to 5k.

I think anything beyond that is pretty anal unless you've got crazy nice knives.

p.s.
My knife is $80
It's a beater that I can thrash and not feel bad about.

[Hondaracer]

anyone have any recomendations on a knife for cutting protein around the 40-70$ mark?

[Culverin]

What do you have right now?

[Hondaracer]

Notbing? Lol it's for my brother as a present.

He doesn't do any fancy cooking at all but eats a tonne of protein in different forms, just wants a multi purpose knife thay can serve for cutting up roasts, carving chickens, doing filets, etc

Don't know if there is anything thay serves such multi purpose? He's just kind of fed up with the shotty knives we've got/places he rents has

[Culverin]

I just use a beater.
Nothing fancy, but it gets the job done 90% of the time.
Tojiro DP Gyuto 210mm (http://www.chefknivestogo.com/tojiro-dp-f-8081.html)


8" chef knife is about as multipurpose as it gets.
I don't even own a filet and carving knife.


There are always more expensive options, but there's also more essential kitchen kit I would recommend before spending more money.
Ex. a honing steel ($35ish) and one of those cheap Taidea sharpening stones ($20).

[Eternal_SiR]

i'm not a chef but love to cook. I went on a knife shopping spree when i was in Taiwan/Japan. Made this knife holder for my more commonly used ones. This is about 1/3 of the knives i have. just a mixture of Shun, Victorinox, japanese styles, and other misc ones.

http://i833.photobucket.com/albums/zz260/Eternal_SiR/Screenshot_2014-12-16-09-39-24-1_zpscwglo41n.png (http://s833.photobucket.com/user/Eternal_SiR/media/Screenshot_2014-12-16-09-39-24-1_zpscwglo41n.png.html)

[cunninglinguist]

^ Nice. There's probably a market for a holder like that.

[TOS'd]

Nicely done, looks like those shelving mounts and instead of the shelf you used some sort of glass/plexiglass with a spacer in between. :woot2:

[nma]

that's actually a pretty cool idea

[Eternal_SiR]

yeah.. was just 2 ikea end shelf bracket, got some plexi glass cut to the right size. Its a bit short now. my 14" slicing knife doesn't fit as it bottoms out. This one i made has 3 pieces of plexi, my intention was to be able to put pictures or a background instead of see through

[pintoBC_3sgte]

Wow that looks cool! Nice!

[cho]

my girl got me a custom leather knife roll

jizz.

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-xfa1/v/t1.0-9/10891761_10152673670952515_2511341894805118399_n.j pg?oh=37c75034ce07f5bb5fffb2153794191a&oe=5545602A&__gda__=1429030855_51007bb109c8bab950c2da692ba319d 0

[Eternal_SiR]

got a new knife and sharpening stone for xmas. Victorinox flexible deboning knife and Shun whetsone 6000/1000 grit

http://i833.photobucket.com/albums/zz260/Eternal_SiR/IMG_20141225_231000_zpsjvsxaaqj.jpg (http://s833.photobucket.com/user/Eternal_SiR/media/IMG_20141225_231000_zpsjvsxaaqj.jpg.html)

[meme405]

:alonehappy:

Wish I had seen this sooner. Others don't seem to understand my fascination with knives, any knife, pocket, kitchen, hunting, etc.

Unlike some of you though, I am a shit cook, and I don't cook elaborate meals very often. I just love knives...:D

Just received two new kitchen knives from bladeHQ, the 6.5 and 8.24 Shun Classic pro's:

http://cdn2.bigcommerce.com/server500/771ac/products/176/images/603/CLASSIC_PRO_DEBA__79166.1406238119.1280.1280.jpg?c =2

Had henckles before, those are now at a family members place.

Edges have the design etched into them, looks kinda like Damascus from a distance but they are just plain VG-10. Nice, neat chisel edge keeps it remarkably easy to sharpen, and both blades are a solid thickness with nice handle.

The henckles were nice, these are just phenomenal.

[Eternal_SiR]

I love my Shuns. I sent them out for sharpening earlier this month, just insane with the 16 degree edge vs standard 20 degrees. I ended up skinning fron knuckle to knucle on day and didn't even notice it till the onion juice got onto it.

[meme405]

I love my Shuns. I sent them out for sharpening earlier this month, just insane with the 16 degree edge vs standard 20 degrees. I ended up skinning fron knuckle to knucle on day and didn't even notice it till the onion juice got onto it.

Yeah they are outrageously sharp. I'm hesitant when people are over with them because they will take a chunk out of your hand without a single bit of remorse.

I received a Sebenza as a gift (from a fellow knife lover), has the Damascus blade on it, when a friend found out how much they are he wanted to look at it. I gave it to him, and he proceeded to fumble it and the idiot tried to catch a falling knife. Needless to say he sliced up his hand pretty brutally. Ever since then I am very careful who handles my knives. Mostly because I don't want someone carving up their hands, but also because I don't want some cock dropping a $900 knife.

[Eternal_SiR]

i hear ya. I'm always scared when others use my knives. I always wash mine immediately after use. Drives me nuts when the gf comes over and then i find a dirty knife

[Expresso]

Anybody have a good lead on sayas? Looking to get one for my Shun and Seki.

Or recommends for blade guards?

[sonick]

I spotted these made-in-portugal drop-forged german steel (X 55 CR Mo V14) full-tang knives from President's Choice 'Signature' at Superstore the other day and they looked quite decent at first glance for only $35... looks almost like the Wusthof Classic (which I've been in the market for).

Probably a long shot, but anybody give these a try?

[carisear]

^^ I have a set. my wife bought them after my chef friend recommended them. they aren't exactly the same as the wusthofs but are very similar. i personally don't use them as much as my zwilling set due to the pc ones being heavier.

[sonick]

Hmm thanks, might be worth giving a try then...

[punkwax]

My wife bought me a set of Kuraidoris from Home Hardware for Christmas... At first, I didn't think they'd be much good and was more excited about the underwear and socks.

Have to admit, I like them quite a bit. Use my Henckel when I know I'll be doing lots of prep, but do use these all the time.. I believe they hold an edge better than the Henckels do as well. Going on 17 months and they're still functioning very well considering how often I use them.

[carisear]

Hmm thanks, might be worth giving a try then...

i'm currently not in town, but when i get back i'll take a couple pix for you in comparison to my zwilling set. i don';t have any wusthofs though -- when i was at my friends house she had the wusthof you are talking about i think, because when i held both that and the pc, they felt 99% similar.

also note that these sets go on sale every now and then. we bought the whole set+block for like $40 i think ... but the box was damaged so ymmv ... the knives+block were perfectly fine.

[Culverin]

https://lh6.googleusercontent.com/-RBqeb449tAk/VN7DU3zteJI/AAAAAAACcy0/n8BozMXJPCg/w1297-h973-no/IMG_20150208_184646.jpghttps://plus.google.com/photos/111274278559877204236/photo/6115540107361351826

Richmond Artifex Gyuto, 210mm, AEB-L

Tamhagane San Tsubame Gyuto - Micarta, 8", VG-5 core, SUS410 clad

Tojiro DP Gyuto, 210mm, VG-10

Kasumi Damascus Gyuto, 8", VG-10

Yoshikane Hammered Gyuto - Western, 240mm, SKD core, SUS-405 clad

Shun Kaji Cleaver, 7", SG-2 Damascus

Global Santoku - GS-5, 140mm, CROMOVA 18

Chan Chee Ki Slicing Cleaver - KF1803, 205x90mm, some sort of stainless

[IfUCare]

https://scontent-sea1-1.xx.fbcdn.net/hphotos-xta1/t31.0-8/r180/11141269_10155667611070374_1218111345649993840_o.j pg

sidenote: i've been using the president's choice santoku. I like it. A bit heavier i use it as my tanking knive where i don't have to too careful with it. Holds an edge well.

[carisear]

https://foodweliketoeat.files.wordpress.com/2015/05/2015-knives-01.jpg?w=640

https://foodweliketoeat.files.wordpress.com/2015/05/2015-knives-02.jpg?w=640

https://foodweliketoeat.files.wordpress.com/2015/05/2015-knives-03.jpg?w=640

https://foodweliketoeat.files.wordpress.com/2015/05/2015-knives-04.jpg?w=640

https://foodweliketoeat.files.wordpress.com/2015/05/2015-knives-05.jpg?w=640

you can clearly see the weight difference here, especially with the santoku.

[sonick]

That's super helpful thanks man.

[Culverin]

Ifucare sent me this

YepYepImaRep comments on What is the difference between a $50 knife, a $100 knife, and a $500 knife? (http://www.reddit.com/r/AskCulinary/comments/2x35no/what_is_the_difference_between_a_50_knife_a_100/coxbxot)


The knife I use is listed with the MSRP,
It's only $52 on Amazon.
http://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS

[sonick]

Thanks, I actually use a Forschner 8" currently but have had my eye on the Wusthof Classic as the edge on my Vic has been chipping, hence my interest in the similar looking Prez Choice.

I'm not precious with my knives and they take abuse so I'm wary of getting a Japanese edge over German.

[m3thods]

I'm just about to start my knife collection. Was thinking 6" chef and paring to start, then a cheap bread knife later on.

That said, I noticed that the last few guys who posted pictures seemingly had duplicate knives, or knives that looked similar but just smaller. Is this because you hate washing knives and like having a clean one available as often as possible? Is it because you're in the restaurant business and require all of the similar knives?

Thanks in advance.

[roastpuff]

I'm just about to start my knife collection. Was thinking 6" chef and paring to start, then a cheap bread knife later on.

That said, I noticed that the last few guys who posted pictures seemingly had duplicate knives, or knives that looked similar but just smaller. Is this because you hate washing knives and like having a clean one available as often as possible? Is it because you're in the restaurant business and require all of the similar knives?

Thanks in advance.
m3thods, they might also just like having multiple knives.

Culverin, I guess you took that picture after you sent me my Shun Kaji, because I don't see it there. :p

Still getting used to it, and I have to caution my room mate when she's using it because she's not used to something that sharp - also have to tell her how to properly care for it, which is somewhat annoying.

Here's a picture of my new-to-me knife as recommended by Culverin - a used Shun Kaji 8" Chef's (SG2 steel) that I got for cheap off eBay. Beside it is the old dollar store knife that I used to use...

http://i.imgur.com/azWITP1.jpg

[pintoBC_3sgte]

I'm just about to start my knife collection. Was thinking 6" chef and paring to start, then a cheap bread knife later on.

That said, I noticed that the last few guys who posted pictures seemingly had duplicate knives, or knives that looked similar but just smaller. Is this because you hate washing knives and like having a clean one available as often as possible? Is it because you're in the restaurant business and require all of the similar knives?

Thanks in advance.

For me personally, I would start off with a 8" or a 10" chef knife instead of a 6". Not too sure how much cutting you will be doing though but I think 6" will limit how much you can cut at once.
(Assuming you don't have any knives right now) The longer knife will also make it easier for you to slice a roast/fish etc. , Where longer full strokes of the knife would be more beneficial.

[m3thods]

For me personally, I would start off with a 8" or a 10" chef knife instead of a 6". Not too sure how much cutting you will be doing though but I think 6" will limit how much you can cut at once.
(Assuming you don't have any knives right now) The longer knife will also make it easier for you to slice a roast/fish etc. , Where longer full strokes of the knife would be more beneficial.

No knives yet but hope to change that soon.

I was on the fence about 6 vs 8. 10 is definitely too big for me. 8 seems like it's almost there but I know what you mean. I'll have to use a few in store to see which size I end up liking.

[sonick]

8 is probably most common & versatile

[carisear]

on a related note, since i'm not a chef or anything, and just cook for fun, I don't really need 'the best' -- so I chose my set based on how it felt in my hand. The handle on my set looks kind of ghetto compared to all the newer sets, but feels waaay better to me (rounded grip as opposed to flat)

[sonick]

PSA good deal on the previously discussed Tojiro Chef's Gyuto Knife, $67 + free ship:

Sweet Knife Deals - Victorinox-$42+FS, Henckels-$38+FS, Tojiro-$67+FS - RedFlagDeals.com Forums (http://forums.redflagdeals.com/sweet-knife-deals-victorinox-42-fs-henckels-38-fs-tojiro-67-fs-1753505/)

I picked up that President's Choice knife yesterday just to give it a try.

[Culverin]

Thinking about parting with my baby.

Yoshikane Gyuto, Western Handle. 240mm
The Epicurean Edge: Japanese and European professional chefs knives (http://www.epicedge.com/shopexd.asp?id=88173)
(The chef knife version of this).


https://lh3.googleusercontent.com/O4hmOET0utWedD9_NeDANDa_1s1I4JKje8-jC3rztYGD=w1114-h829-no

https://lh3.googleusercontent.com/HFZyw7JRz-9qFjKRJu5bmuC4edHB5aiGI4N0VPoBGcR4=w1280-h853-no

https://lh3.googleusercontent.com/q_ge4MdeuqLGl6-Kz07C60WJzUO4FzMkau-wEXx8gJ9M=w568-h1103-no

https://lh3.googleusercontent.com/BrZsewVv6WKAhQ1kFL0g6QHhPAQRwxaE0U6ljIfJ8zNS=w1612-h1072-no


Few people have such insane toys.
This thing is a monster. hahaha

Haven't posted on knife forums yet.
Original ~ $475.

Shoot me a PM if you might be interested.

[pintoBC_3sgte]

My newest knife. Masakage Kumo Sujihiki 270mm. Got it as a gift from a family friend after getting my Red Seal.
https://c1.staticflickr.com/1/533/18942348435_b7e669b915_c.jpg

https://c1.staticflickr.com/1/321/18945270201_c2fa097aa8_c.jpg

https://c1.staticflickr.com/1/424/18754827848_e84c277a97_c.jpg

[Eff-1]

Where do people suggest for getting knives sharpened?

[westopher]

I was at home for the weekend so stepped into Knifewear on Whyte ave to grab myself something, and got a gift from my family for my promotion at work.
http://shop.knifewear.com/modules/productZoomWS3/zoom/W1000-H600-mizusuji270.jpg
http://shop.knifewear.com/modules/productZoomWS3/zoom/W1000-H600-koishi120.jpg
Also got a new fish scaler and knife bag. Waiting for them to arrive as I got them to ship them back to vancouver for me because I didn't want to check my knives on the plane. Cant wait to butcher some halibut and steelhead this week.:fuckyea:

[Ronin]

I'm curious what makes those round markings on the blade of the knife. I understand that the wavy lines are a result of the folding but...what's with the circular patterns?

[westopher]

I believe its from hammering.

[Eternal_SiR]

damn those are some nice gifts. I"ve been wanting to buy another knife. Not sure why i need so many but i just feel the need to. But the GF keeps being my conscious. She keeps saying.. "do you really need more than 20 knives" while rolling her eyes

[punkwax]

Next time just hold the biggest, sharpest one you own and politely let her know you only need one :ilied:

[Culverin]

I was at home for the weekend so stepped into Knifewear on Whyte ave to grab myself something, and got a gift from my family for my promotion at work.

Damn son. What is that, your 3rd Masakage?
You must be loving those carbon blades.
Let me know if you notice a difference between the Aogami #2 and the Super.



I'm curious what makes those round markings on the blade of the knife. I understand that the wavy lines are a result of the folding but...what's with the circular patterns?

Yeah, circles are from hammering. It's called tsuchime.
Same as my big knife. You have photos of it. Just different size and depth.

[pintoBC_3sgte]

Where do people suggest for getting knives sharpened?

If you don't mind shipping, knifewear in Kelowna .

[Culverin]

I'm doing a bit of upgrading.

https://lh3.googleusercontent.com/nvUJjVgziipZZXNW-2ZHkPzNTgM_31_sos6rvYnLGols=w1418-h1063-no

Naniwa Chosera 400, 800 and flattener.
2 blocks of nagura.
1 sheet of 0.5μm chromium oxide film for stropping.


oh. That and my shiny knife arrives this week as well.
Thus selling off my big baby.

[Culverin]

Where do people suggest for getting knives sharpened?

What did you need done?

[westopher]

Damn son. What is that, your 3rd Masakage?
You must be loving those carbon blades.
Let me know if you notice a difference between the Aogami #2 and the Super.

My first masakage has been such a work horse. Its been able to cut veg, break down chickens, then slice tuna for carpaccio, all in the same day, day after day. Its taken much less maintenance than one would expect for the abuse it takes. These ones will be much more "for a purpose" kind of knives and the santoku will continue to take the abuse. It will be nice to have these for the more delicate jobs.

[Culverin]

Yeah, I've noticed that about my Yoshikane too, highest carbon content out of my kit.

Use it lots, stays sharpest longest.
Easiest to sharpen compared to my VG-10 blades, AEB-L and Global.

New knife is a high HRC powdered metal. And it's thin.
So no bones for it. But I wanted a laser for veg and boneless meats.


You sharpen yourself?
What's your gear like?

[westopher]

I'll usually sharpen myself. Sometimes we all take our knives in together when we are feeling lazy. 400 grit, 1000, 2500(?)
There is a place near whole foods on Cambie that does it.

[willystyle]

U guys are cray, I own a just a Chef's knife from IKEA that does 99% of the work around the kitchen.

[Eff-1]

What did you need done?

Nothing crazy. Just my basic set of Henckels need resharpening after normal wear and tear.

[murd0c]

Has anyone ever used or heard of Neeman Tools knifes before? Just saw the video of him making them and WOW they look impressive.

Neemantools.com (http://neemantools.com/en/products/knives/kitchen-knives)

https://youtu.be/J3nojb-gFH4

[smoothie.]

Cooking is more of a hobby/past time for me.

Are these worth it? If not, taking recommendations please :)
http://www.amazon.ca/Shun-Amazon-VBS0200-2-Piece-Knife/dp/B00BQ83ACA/ref=sr_1_35?s=kitchen&ie=UTF8&qid=1435078117&sr=1-35&keywords=shun+knife

[westopher]

I'm not in love with Shun knives, thats for sure. But for the price, for a hobby type cook, thats very reasonable.
If anyone wants a Miyabi Santoku, I'd sell mine for $140obo with a fresh sharpen. I've never used it in a professional kitchen, just at home.
https://www.zwilling.ca/miyabi/knives-and-accessories/5000dp/34194-181-miyabi-5000dp-santoku-7-180-mm-granton-edge#.VYmtgYs-DVo

[zetazeta]

Just bought a Wusthof santoku, paring knife and sharpening steel for my mom's bday. Hope she likes it.

[Culverin]

U guys are cray, I own a just a Chef's knife from IKEA that does 99% of the work around the kitchen.

Is it possibly the Ikea Slitbar?
It's a VG-10 san mai damascus blade.

http://www.ikea.com/fr/fr/catalog/products/90131068/
http://img829.imageshack.us/img829/1450/imgp1886resized.jpg

Always wanted to try that knife out.

[Culverin]

Nothing crazy. Just my basic set of Henckels need resharpening after normal wear and tear.

I don't mind opening my sharpening services to you guys,
But it'd be cheaper elsewhere.

[Culverin]

Cooking is more of a hobby/past time for me.

Are these worth it? If not, taking recommendations please :)
Shun Amazon VBS0200 Sora 2-Piece Knife Set: Amazon.ca: Home & Kitchen (http://www.amazon.ca/Shun-Amazon-VBS0200-2-Piece-Knife/dp/B00BQ83ACA/ref=sr_1_35?s=kitchen&ie=UTF8&qid=1435078117&sr=1-35&keywords=shun+knife)

Unless I'm mistaken, the VG-10 core on the Sora isn't actually a full core.
But rather, it's just the lower portion of the knife, welded onto the upper which is softer stainless.

Shun knives look nice,
If you are willing to sacrifice some aesthetics, better knives can be had for the price.

[Eff-1]

I don't mind opening my sharpening services to you guys,
But it'd be cheaper elsewhere.

That's a nice offer but I'm not looking to break the bank on these knives. Just need a reasonably priced place that will do a reasonable job.

[jtrinh]

What are your guys opinion on those whetstone/ceramic wheel sharpeners? Something simple for the average at home cook. Are you guys familiar with the names Minosharp, Accusharp or Chef's Choice?

Something like this
http://www.amazon.com/Minosharp-3-Sharpener-Black-Red/dp/B0015S0VN2

[Culverin]

What are your guys opinion on those whetstone/ceramic wheel sharpeners? Something simple for the average at home cook. Are you guys familiar with the names Minosharp, Accusharp or Chef's Choice?

Something like this
http://www.amazon.com/Minosharp-3-Sharpener-Black-Red/dp/B0015S0VN2

I would stay away from a pull-through sharpener.
They only shape the primary edge, don't give you the control over other stuff (I'd rather not go super knife nerd on you :p ).

They are also going to eat away more metal than required, especially the mechanical ones shortening the lifespan of your knife.



I think this is your best budget solution.
New 400/1000 Grit Knife Sharpener Corundum Whetstone Sharpening Stone TAIDEA T0854W Freeshipping 2015-in Sharpeners from Home & Garden on Aliexpress.com | Alibaba Group (http://www.aliexpress.com/item/New-400-1000-Grit-Knife-Sharpener-Corundum-Whetstone-Sharpening-Stone-TAIDEA-T0854W-Freeshipping-2015/32284736291.html)

The 400 is your workhorse, it should be screaming sharp after this.
The 1000 is your polish.
I don't think it comes with that little angle guide clip in the photo. But if you really want it (like training wheels), you can grab one for a couple bucks.

You can learn to sharpen in about 10-15 minutes. I can point you to some videos on YouTube. If that's the route you want to take.



Plus,
If you get better knives in the future, You'll have the sharpening skills to keep them performing like a laser and not mess them up.



(I haven't used that specific Taidea combo stone. But my current 3k and 5k polishing stones are Taidea ones. Quite happy with them.

[Eternal_SiR]

I have the Shun 1000/6000 combo. I haven't used mine yet, sent my knives out for sharpening and then ended up getting one as a present shortly after that.

been just browsing through youtube. came across this channel. Really informative when it comes to breaking down your own meat.

https://www.youtube.com/watch?v=LjnYMZuOkWw

[Culverin]

https://lh3.googleusercontent.com/-KF02Ihejq1s/VZJrylkEHOI/AAAAAAAC8g0/3qPHbNdsZcg/s1280/DSC_9740.JPG
Snagged an acacia end grain board off Craigslist for cheap.
It was pretty beat up. Scratches and and super dried out.



https://lh3.googleusercontent.com/-gssRy6uWzBY/VZDGgImEkjI/AAAAAAAC7iM/-R9hBHRUwQ4/s1280/DSC_9883.JPG
Sanded it down, and applied 5 successive coats of mineral oil.


I'm giving it another day or 2 to full soak in the oil before I take it for a test drive.

[Eternal_SiR]

wow what a difference.. good job on the restoration.

[F1 4ever]

http://i.imgur.com/2yameLE.jpg

Here are my beat up kitchen knives.
They have been neglected for a couple years now since I got out of the industry.

From the right.

1. Victorinox 10inch - the first knife for me and most VCC culinary school student. Great knife, easy to sharpen and great up the thought jobs like squash and hacking chicken.
2. hattori 10inch - ordered this on Paul's finest, still the smoothest knife I have ever used.
3. Shun slicer 9 inch
4. Wusthof chef 8 inch
5. Victorinox boning knife
6. Some no name Japanese cleaver - great for mass veg cutting.
7. Chinese knife made in hk that was provided by my chef. Took it when I left as a keepsake.

[iHeat]

i'm a noobie looking to purchase a decent knife set for a professional kitchen, where should I start?

[ForbiddenX]

Unless I'm mistaken, the VG-10 core on the Sora isn't actually a full core.
But rather, it's just the lower portion of the knife, welded onto the upper which is softer stainless.

Shun knives look nice,
If you are willing to sacrifice some aesthetics, better knives can be had for the price.

What else would you recommend? I too am looking at getting a knife set mostly just a hobby as well. Starting to enjoy cooking a lot more :)

[Culverin]

i'm a noobie looking to purchase a decent knife set for a professional kitchen, where should I start?

I'll leave the pros to speak for this.
But I have seen professional friends that have 7" and some have 10" for main knife.
I would presume it's based on the type of work you do and if you have the environment to use a 10" blade.



What else would you recommend? I too am looking at getting a knife set mostly just a hobby as well. Starting to enjoy cooking a lot more :)

If you're cooking at home, you don't need a full "set".

Essentials
- Chef Knife 8"
- Bread knife 10"+
- Paring knife

Optional
- Petty knife. ~5" blade. I would recommend this over the boning knife.
- Boning knife (I've been cooking for 4 years and I've only now just bought one).
- Beater knife. Like a heavier duty cheaper knife with softer steel (like a German knife). Something you can pull out when working with lobsters or uni.

[Expresso]

This chefs knife looks interesting. The kick starter is going on now.
At $65, The Misen Chef's Knife is the Holy Grail of Knives | Serious Eats (http://www.seriouseats.com/2015/09/best-cheap-chefs-knives-misen-equipment-review.html)

[Culverin]

This chefs knife looks interesting. The kick starter is going on now.
At $65, The Misen Chef's Knife is the Holy Grail of Knives | Serious Eats (http://www.seriouseats.com/2015/09/best-cheap-chefs-knives-misen-equipment-review.html)


Yeap. It is interesting. They are at almost $300k with at a goal of $25k.
It's well beyond my expectations.
I guess kickstarter is a massive platform.
The fact that Kenji wrote a piece about it doesn't hurt.


However, that kickstarter has a bit of marketing fluff.
It's also a kickstarter which means no guarantee.
The makers have no knife pedigree.



It looks like a good knife. And an ok value compared to the stuff you might find at your local store.

But there is better out there.
Fujiwara FKM Stainless Gyuto 210mm (http://www.chefknivestogo.com/fufkmgy21.html)

http://www.amazon.com/Tojiro-DP-Gyutou-8-2-21cm/dp/B000UAPQGS/




There's more I can say about it, but if you really want to know more, just read it from the knife nerds
Misen Kickstarter Knife (http://www.kitchenknifeforums.com/showthread.php/24513-Misen-Kickstarter-Knife)

[ForbiddenX]

But there is better out there.
Fujiwara FKM Stainless Gyuto 210mm (http://www.chefknivestogo.com/fufkmgy21.html)



I've been looking into that knife instead of the Shun and would you say that's a better knife for the price?

Also is chefknivestogo a good place to order from? is shipping reasonable?

edit: also found this site: http://www.japanesechefsknife.com/FujiwaraKanefusa.html#Fujiwara

[Culverin]

I have ordered from both of those stores, CKTG and JCK.

CKTG, I've always gotten my order shipped to Point Roberts since there's a chance you don't have to pay tax and duty.

JCK, I had ship directly to my house.
I don't know how they did it, but it arrived within 1 week from Japan.
I'm going to assume that was a fluke.


Both shops are legit and professional with their customer service.
Though do keep in mind that JCK is a bit ESL.
There are many many more stores out there, and many more knives to choose from.
Both of these are Canadian.
In case you don't want to get hammered by the currently abysmal exchange rate.
PaulsFinest.com - Wusthof, Japanese and Victorinox Knives, Maha PowerEX Batteries and Chargers (http://www.paulsfinest.com/)
Japanese Chef Knives : Knifewear (http://shop.knifewear.com/japanese-chef-knives)



If you're buying a Japanese knife, budget in a ceramic hone.
This is mandatory for maintenance.

This is the best price I've found. And get the 12", nobody ever regrets having an extra 2 inches. ;)
Messermeister Ceramic Sharpening Rod, 10-inch | cutleryandmore.com (http://www.cutleryandmore.com/messermeister/ceramic-sharpening-rod-p131203)



p.s.
Another good option to look at is the Sakai Takayuki knives.
The 33 layer damascus line is like an OEM blade that gets rebranded and resold under many names.
Sakai Takayuki 33-Layer Damascus Chef's Knife, 210mm / 8.3" :: Sakai Takayuki Knives (http://www.paulsfinest.com/Sakai-Takayuki-33-Layer-Damascus-Chef-s-Knife-210mm-8.3-7395.html)



The rabbit hole goes deep my friends.
Be warned.

[ForbiddenX]

I ended up ordering from JCK last night :) I luckily don't have to worry about the exchange too much.

Got the: Fujiwara Kanehusa FKM Gyotu 210mm and the Fujiwara Kanehusa FKM Petty 150mm.

Will take a look at getting the ceramic hone, should I also look at getting a stone?

[westopher]

There is a japanese knife shop that hand sharpens for 5 bucks near Cambie. If you get a stone, you will need at least 3 of them and learn some skills to sharpen yourself. Its not easy and requires patience. After 12 years in a kitchen and lots of practice I'm still garbage at it. I suggest taking it in unless your interest in it outweighs your interest in being efficient.

[Culverin]

Congrats. I've only heard great things about the FKM knives. :)


Knives get dull. Sharpening is inevitable.
You can send them out to get done (I think Westopher posted a link on the previous page), or buy a set of stones and learn to do it yourself.
But be warned, stones and sharpening technique is a whole different rabbit hole.

I like to learn, and the control.
And also keeping my knives in my own hands.

[Expresso]

$5 for a sharpen is super cheap. Is this only for industry guys or big bulk of knives?

Also all I got was knife shop near Cambie and Whole foods, do you happen to have the name?

Thanks!

[westopher]

I'll ask today at work. The other sous chef always just bundles up our knives and takes them in.

[604778]

The knife shop you guys are talking about on Cambie is called Sharpening house. The address on google isn't up to date for some reason. The dude who sharpens my knives runs it through some paper just to show you how sharp it is.

[Culverin]

$5 is stupidly, stupidly cheap.
If the shop does it with care and precision, and doesn't take off a minimal amount of material, I would have a hard time recommending anything else.



Sharpening your knives yourself gives you a bit more control.
You can get them sharp like a laser, but then your edge is more prone to chipping.
With the edge so sharp, it will dull quicker.
I usually keep my knives sharp-sharp, but not insanely sharp (except for my new toy, more on that another time).
I usually just do a few strops on my 5000 stone every few weeks to keep it in good condition, rarely have to do a proper sharpen.



Also, I totally forgot to mention this,
A former coworker of mine used to work in a sushi restaurant,
Apparently, his chef had a knife guy, an older Japanese dude that would come to you, collect your knives, then drop them off in a few days.
He did a phenomenal job on my Globals and Wusthof.
Don't remember the pricing.
This blog article mentions him and gives his contact number.
Unsure if he's still active.
Need A New Edge? | Foodists (http://foodists.ca/2006/04/04/need-a-new-edge.html)
Probably not worth using Mr. Kitano unless you have some nicer blades.

[Expresso]

There's some pix on google from May 2014. Sharpening House charges $8/knife for anything over 5", but also have a 5 knives for $30 value package.

[SpartanAir]

I'm looking to drop a decent amount on a good knife set in the near future. I made the huge mistake of buying a piece of shit set "on sale" at Canadian Tire. Even after sharpening, they're not sharp, water gets in the handles, and one of the handles just broke off from rusting within. So much for "stainless steel"; funny, the first thing these knives did when I used them, was get stained. :rukidding:

Anyone recommend a good mid-range set? Should I hold off for some sales?

TIA

[ForbiddenX]

Fujiwara's came in the mail today! Surprisingly fast shipping to go form Japan->TO

http://i.imgur.com/mYxVI9s.jpg

Can't wait to use them tonight :D

[Mr.Money]

can anyone recommend a fillet knife for salmon or halibut?

[westopher]

I use this guy
Masakage Mizu Sujihiki 270mm : Knifewear (http://shop.knifewear.com/masakage-mizu-sujihiki-270mm/dp/1409)
And this guy for basically any fish butchery.
Masakage Kumo Petty 130mm : Knifewear (http://shop.knifewear.com/masakage-kumo-petty-130mm/dp/1390)

[Culverin]

I'm looking to drop a decent amount on a good knife set in the near future. I made the huge mistake of buying a piece of shit set "on sale" at Canadian Tire. Even after sharpening, they're not sharp, water gets in the handles, and one of the handles just broke off from rusting within. So much for "stainless steel"; funny, the first thing these knives did when I used them, was get stained. :rukidding:

Anyone recommend a good mid-range set? Should I hold off for some sales?

TIA



Apologies for the very delayed response.
I've been pondering on your question for a while.


A person's definition of "decent" varies.
Likewise, when most people talk about a "set" of knives, they are thinking of those traditional 10+ piece knife blocks.
And yes, I'm very not surprised at your cheap knives don't "get sharp" aka they can't "take an edge".
They are probably a crappy metal combined with a poor heat treatment.



I would NOT buy a pre-packaged set.
You don't need those extra knives. The hones are always metal and not long enough.
You should focus your money on getting a better chef knife.

In my mind,

Mandatory (aka You should have):
1x Paring for like fruits and very fine work.
1x Bread knife
1x Chef

Optional:
1x boning knife
1x petty knife (baby chef knife)


I think a Victorinox Fibrox knife is good enough for everything on that list.
Search Results for "fibrox" | cutleryandmore.com (http://www.cutleryandmore.com/search/fibrox)
I just picked up a couple and was pleasantly surprised.
If you are reaaaally poor, just get the first 3 knives, and a fibrox chef knife.
But I would make the small jump to getting a Tojiro DP chef knife ($50 USD).
That to me is your baseline. It's a wonderfully functional knife.
And one I still happily grab for after making a $400+ upgrade.



You should also get a 12" ceramic hone. Also mandatory.
Ceramic is needed because a good Japanese blade is really hard metal.
A metal hone doesn't work so great with it.
Messermeister Ceramic Sharpening Rod, 12-inch | cutleryandmore.com (http://www.cutleryandmore.com/messermeister/ceramic-sharpening-rod-p122968)
A couple strokes before each session to keep the edge in proper alignment.



Then think about if you want to learn to sharpen or not.




Everything after those basic 3 knives + hone = gravy.
The rabbit hole past this goes DEEEEP.
I prefer stainless lasers with a western handle.
Westopher seems to be glued to his Japanese style high carbon blades.

Suggest you start slow, then figure out what you like.

[SpartanAir]

Hmm, thanks for your detailed input Culverin.

The handle on one of my knives literally rusted out from within and fell apart in my hand as I was using it. Most of the other steak knives all have water sloshing around in the handle. Disgraceful.

I just picked up a forged steel Henckels set from Canadian Tire last week, so before I saw this post. Was on sale, normally $380 for $150. It's a huge improvement over the shit I was using before. I just realized in my previous post that my last set was also from Canadian Tire, but I figured I made a pretty big jump over my last set.

I find I use the chef, paring and steak knives the most. Don't cut a lot of bread. The other ones I might not use much.

I still have the box and receipt and could probably return it. Do you buy from cutleryandmore.com? Prices are in USD even though they say they're on sale. Can you get them cheaper locally without the exchange and shipping rate hurting you?

[Culverin]

The Victorinox Fibrox I picked up weren't just their "sale" items, but was a bit cheaper still at clearance prices.
Some knives are definitely cheaper from the states despite our bad exchange rate.

I always ship to Point Roberts to pick up there.
So it's free shipping within the US, and I just have to pay the $5 package fee and tax at the border.

Regular retail price in Canada is generally poor.
But if you keep watching places like Ming Wo, Cookworks and sometimes even House of Knives, you might be able to scoop a deal.
But for me, I'd rather just order online, get the exact knife I want without waiting.


Bread knife I don't use often, but it's use is unique, so I'm very glad I have one when needed.



I would return a Henckels set. But $150 isn't going to get you a lot of knife (quantity),
But long term, it'll be a lot of knife (quality).
I would budget a bit more?
Consider the paring for like $15 and bread for like $20-30
You could get the Tojiro DP knife I suggested ($50) and still stay under budget.
But you should get a honing rod.

And then everything else you can budget, dump into upgrading the chef knife.
Make sure you'll still have some cheap beater to go through lobster.

[Culverin]

p.s.

When I say "Upgrade" the chef knife, is because the fit/finish of the Tojiro is meh.
Better knives will have:
- tighter tolerances at handle
- better grind
- higher hardness from heat treat
- handle asethetics
- handle material

But the biggest jump will be blade metal.
Since I presume you don't want rust, stay away from Carbon Steels unless you're hella meticulous about wiping it down and keeping it dry.

From from a VG-10 steel (59 rockwell)
to a powdered R2/SG-2 steel (62+ rockwell),
You'll see a jump in edge taking and edge holding ability.


I don't think I should get anymore technical.
Just ask if you have anymore questions :)

[StylinRed]

Any suggestions on a great pair of kitchen shears? (scissors)

I've got a $100 coupon to use on Ebay or $50 to use on Shop.ca, and I can't think of anything I want, so I thought I'd look for a pair of scissors for the kitchen...or a knife whatever

costing more than the coupon is completely fine


thanks :D

[unit]

as a guy who cuts a lot of bread with a victorianox bread knife, it works good for certain types but fails on loafs with hard crusts. i find myself going back to serrated knives more often for crusty bread. it just doesnt bite down to get the cut started. once it does though, i appreciate that when you're at the bottom of the cut, you can just press down since its a flat blade instead of sawing through the bottom crust. with a sharp enough serrated bread knife though its not much harder.

[cho]

recently went to japan and finally started to replace my kit that got stolen =(

https://scontent-sea1-1.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/12088590_10153317661222515_4123462886100764427_n.j pg?oh=70f2d65c9a021110e5bf0c66fe5412f6&oe=56C37C0D

[SpartanAir]

p.s.

When I say "Upgrade" the chef knife, is because the fit/finish of the Tojiro is meh.
Better knives will have:
- tighter tolerances at handle
- better grind
- higher hardness from heat treat
- handle asethetics
- handle material

But the biggest jump will be blade metal.
Since I presume you don't want rust, stay away from Carbon Steels unless you're hella meticulous about wiping it down and keeping it dry.

From from a VG-10 steel (59 rockwell)
to a powdered R2/SG-2 steel (62+ rockwell),
You'll see a jump in edge taking and edge holding ability.


I don't think I should get anymore technical.
Just ask if you have anymore questions :)

Hmm, well I think for someone like me who doesn't know much or have much experience with knives, I gotta start somewhere. I'm glad this thread exists so I can refer back to it. I tried out my chef knife last night and it was pretty good, mind you coming from the piece of shit knife set I had before it didn't take much to impress me.

It also depends on how much time one spends in the kitchen. I try to keep my meals simple or else it takes up too much of my time. But I'm gonna make good use of my Crockpot this winter and make big batches, for health and budget reasons. So I'll get good practice with my knife set; see how the chef and paring knives work, and maybe upgrade :thumbsup:

Just like anything I can see how specific and technical it can get. I've learned over the years to pay a bit more for quality and reaped the benefits. Tools, clothes, electronics...definitely makes a difference.

[roastpuff]

as a guy who cuts a lot of bread with a victorianox bread knife, it works good for certain types but fails on loafs with hard crusts. i find myself going back to serrated knives more often for crusty bread. it just doesnt bite down to get the cut started. once it does though, i appreciate that when you're at the bottom of the cut, you can just press down since its a flat blade instead of sawing through the bottom crust. with a sharp enough serrated bread knife though its not much harder.

Here's the bread knife I have - got it from Cutlery and More @ $15USD: Victorinox Forschner Fibrox Serrated Bread/Slicing Knife with White Handle, 10-inch | cutleryandmore.com (http://www.cutleryandmore.com/victorinox-forschner-fibrox/serrated-bread-slicing-knife-white-handle-p128104)

It's an amazing knife. You don't need to spend a lot to get a good quality bread knife, just keep an eye out for bargains!

[LuHua]

Hmm, well I think for someone like me who doesn't know much or have much experience with knives, I gotta start somewhere. I'm glad this thread exists so I can refer back to it. I tried out my chef knife last night and it was pretty good, mind you coming from the piece of shit knife set I had before it didn't take much to impress me.

It also depends on how much time one spends in the kitchen. I try to keep my meals simple or else it takes up too much of my time. But I'm gonna make good use of my Crockpot this winter and make big batches, for health and budget reasons. So I'll get good practice with my knife set; see how the chef and paring knives work, and maybe upgrade :thumbsup:

Just like anything I can see how specific and technical it can get. I've learned over the years to pay a bit more for quality and reaped the benefits. Tools, clothes, electronics...definitely makes a difference.

I'm guessing the set you got was one of the Henckels Internationals? More or less the steel on those is as cheap as it gets for Henckels, it works for the most part but you just won't be getting a laser edge on it, nor will the edge hold for as long. It's fine if you keep up with the honing and sharpening. I've a set at home, it's worked for years.

The Fibrox knives suggested above are a good step up, and won't break the bank. The one thing to watch out for on Japanese knives with hard steels (ie. VG-10 on the Tojiro DP) is they're more brittle; a bent edge on a German knife would be a chip instead, drop the knife onto something hard and the tip snaps off (probably applies to most knives I guess). As long as you're careful and not cleaving bones with it, the crazy sharp edges are nice to have.

I'm using a Hiromoto AS at home, gets insanely sharp with little effort, it just might rust if you're not careful. Tradeoffs with carbon steels.

[StylinRed]

so i've narrowed the knife i'm going to get from ebay down to either a Tojiro Pro or a Aritsugu (both santokus)

the Tojiro looks cooler, to me, with a metal handle and damascus finish, but i read from a knife blog that anything from Aritsugu is better, regardless of model/price :suspicious:

any suggestions? am i safe either way?

or could i just go down to a Tojiro DP, with the 'wooden' handle and get just as/almost as good quality? that way i could get two knives :)

[Culverin]

Link the Aritsugu?
Is Ebay your criteria right now?

[StylinRed]

Link the Aritsugu?
Is Ebay your criteria right now?

yep, i want to get it off of ebay since i have a $100 voucher

here's the aritsugu Aritsugu Japan Top Chef Santoku Knife 18cm Established in 1560 Awesome Quality | eBay (http://www.ebay.com/itm/ARITSUGU-Japan-top-chef-Santoku-knife-18cm-established-in-1560-awesome-quality-/251807231455?ssPageName=ADME:X:RTQ:US:1123)

[Culverin]

yep, i want to get it off of ebay since i have a $100 voucher

here's the aritsugu Aritsugu Japan Top Chef Santoku Knife 18cm Established in 1560 Awesome Quality | eBay (http://www.ebay.com/itm/ARITSUGU-Japan-top-chef-Santoku-knife-18cm-established-in-1560-awesome-quality-/251807231455?ssPageName=ADME:X:RTQ:US:1123)

FYI, Aogami super, aka blue steel is a type of carbon steel.
Meaning it'll rust.

You see where that line between the 90% of the blade transitions to that final 10%?
That main part is still blue steel, just covered in a thin stainless jacket.

[StylinRed]

FYI, Aogami super, aka blue steel is a type of carbon steel.
Meaning it'll rust.

You see where that line between the 90% of the blade transitions to that final 10%?
That main part is still blue steel, just covered in a thin stainless jacket.

awww :okay: if it were just me using it than id be fine with caring for it, but i just know i'll be the only one caring for it properly and my cousin etc will just dump it in the sink etc

thanks for the heads up :thumbs:

[meme405]

30% off Shun Knives at House of Knives.

Just use the coupon code Shunres30. Lasts until Remembrance day, orders have to be over $100

Courtesy of the Bandedge membership.

[LuHua]

awww :okay: if it were just me using it than id be fine with caring for it, but i just know i'll be the only one caring for it properly and my cousin etc will just dump it in the sink etc

thanks for the heads up :thumbs:

Keep your new knife away from him haha. Super blue is an amazing steel though, apart from the part where it can rust.

[StylinRed]

^^^ lol fat chance of doing that :/ ah well i decided not even to get the Tojiro Pro 63 layer Damascus, as the more i thought about it, i fear they'll get mistreated :/

Just ordered the tojiro 37 layer ended up costing me $43 after using the ebay voucher

http://i.ebayimg.com/00/s/MTA2MVgxNjAw/z/hcsAAOSwxYxUx0oP/$_57.JPG

was going to go cheaper, but the handle of the other one wasn't as appealing

ah well, thanks guys :D

oh and i ordered these tojiro kitchen shears

http://ecx.images-amazon.com/images/I/51W2IURLXqL.jpg

30% off Shun Knives at House of Knives.

Just use the coupon code Shunres30. Lasts until Remembrance day, orders have to be over $100

Courtesy of the Bandedge membership.

tried using the code with the Shun knives that are already on sale didn't work :(

[Culverin]

oh and i ordered these tojiro kitchen shears

http://ecx.images-amazon.com/images/I/51W2IURLXqL.jpg

Let me know how you like the shears.
And what you use them for.

[StylinRed]

will just be using it to split chicken or to cut open raw food packaging

watched a video where some guy was prepping soft shell crab with them and he seemed to cut through parts of the shell with ease... crabs were alive though :heckno:

the knife is @ Richmond already :D

[DaFonz]

http://www.aliexpress.com/item/NEW-2PCS-damascus-knives-kitchen-knives-71-layers-of-steel-damascus-8-chef-with-Double-mirror/32228419166.html

VG10 supposedly... whatcha guys think?

[Nlkko]

That's cheap.

I have one Tojiro gyuto for 4 years now and it stays sharp fairly long, hardly needs to use the honing rod.They are cheap too.

Tojiro White #2 Series (http://www.chefknivestogo.com/toitkshse.html)

[Culverin]

http://www.aliexpress.com/item/NEW-2PCS-damascus-knives-kitchen-knives-71-layers-of-steel-damascus-8-chef-with-Double-mirror/32228419166.html

VG10 supposedly... whatcha guys think?

Cheap, but I've never heard anything super positive about AliExpress for knives.
Nothing negative either.
Just, nothing.
Nobody on the knife forum even mentions them,
and there are crazy people that try everything there.


So if you want to be a guinea pig, be my guest.
If you do get it, I would like to see it first-hand.

[DaFonz]

Cheap, but I've never heard anything super positive about AliExpress for knives.
Nothing negative either.
Just, nothing.
Nobody on the knife forum even mentions them,
and there are crazy people that try everything there.


So if you want to be a guinea pig, be my guest.
If you do get it, I would like to see it first-hand.

I was hoping one of you guys would be the guinea pigs :)

I already have some VG10 hattori's so the next purchase is gonna be high carbon. I saw some tojiro dp's in person and they looked decent so I imagine the carbon to have similar quality.

[Culverin]

What are you pros using for paring knives?
I have a sheep's foot Wusthof and had it for years.
But I never liked using it for some reason. I think it's the knuckle clearance to the board when I'm cutting small things?

I've had my Victorinox paring knife (traditional shape) for about 6 months now,
and notice I grab for that every time over the Wusthof.
It's 1/10 the cost and only moderately sharp.

Will likely need an upgrade this year.

[DaFonz]

What are you pros using for paring knives?
I have a sheep's foot Wusthof and had it for years.
But I never liked using it for some reason. I think it's the knuckle clearance to the board when I'm cutting small things?

I've had my Victorinox paring knife (traditional shape) for about 6 months now,
and notice I grab for that every time over the Wusthof.
It's 1/10 the cost and only moderately sharp.

Will likely need an upgrade this year.

I have the hattori HD paring knife and I don't recommend it. Not for its current price.

[westopher]

I only use my 130mm petty knife. I never need a paring knife since I rarely cut anything in my hand. I also sharpen my small offset spatula for if I do happen to cut something in my hand LOL.

[B!tch]

disclaimer: I love Anthony Bourdain.

https://youtu.be/4x0f2b_0kn0


<iframe width="560" height="315" src="https://www.youtube.com/embed/4x0f2b_0kn0" frameborder="0" allowfullscreen></iframe>

The whole series is amazing!

[electronblue]

I'm just learning how to whetstone sharpen. I'm wondering if there are different tests I can do to verify I successfully sharpened at a particular grit?

For example:
400 Grit should ?
1000 Grit should slide cut through paper but not push cut?
4000 Grit should push cut through rolled up glossy magazine page?
Leather strop should make a horizontal slice through a tomato without anything holding it down?

I'm trying to sharpen an old knife and at 400 grit it doesn't do anything to paper and I have no idea to keep going or move up to 1000

[unit]

400 is a coarse stone. move up to 1000, you won't harm the knife by doing so anyhow.

[Culverin]

Sharpness will come from your coarse stone (Sub 600 I think?)
If sharp, a 400 should shave arm hair.
You could move up to a 100 like unit mentioned, except if it's still not sharp at 400 then you still need to work on technique.

Did you form a burr? Then remove it?
That's where I went wrong with my first year of sharpening.
I skipped that.


I think higher grit = less "tug" on the blade when slicing.
It'll be a smoother cut.

I think going "through" stuff has to do with blade thickness "behind the edge",
as in the thickness of that first 0.5 cm.
And the horizontal tomato thing... Unsure if that's a proper metric for it.

[guurl]

what do you guys think of keramikos knife sets for everyday use? i saw some at the home and garden show and bought one lol

[TOS'd]

they chip easy, they replaced the first one that chipped but then we noticed it happened to a couple of other ones. got a full refund.

[corollagtSr5]

Recommend me a good fillet knife.

[heisenberg]

anyone have a good recommendation on a good knife roll? the one i got from school is way to rigid and square, looking for something small, 8 slots or so, soft

[westopher]

Order one from knifewear in kelowna.

[DragonChi]

I'm just learning how to whetstone sharpen. I'm wondering if there are different tests I can do to verify I successfully sharpened at a particular grit?

For example:
400 Grit should ?
1000 Grit should slide cut through paper but not push cut?
4000 Grit should push cut through rolled up glossy magazine page?
Leather strop should make a horizontal slice through a tomato without anything holding it down?

I'm trying to sharpen an old knife and at 400 grit it doesn't do anything to paper and I have no idea to keep going or move up to 1000

I really liked this video on how to sharpen with a whetstone. I think I had an old stone laying around the house and sharpened all my knives pretty well with about 800 grit. The videos don't mention soaking the whetstones in water until the bubbles are gone. That parts pretty important.

I think 1000+ grit will get you push cut. 4000-8000 should be able to split hairs, or so I've seen on knife sharpening forums. The DMT kit makes looks knife sharpening super easy, but I had yet to try it.

https://www.youtube.com/watch?v=rLE_cqR_qLU
https://www.youtube.com/watch?v=yumXxkwu8Mg

If you have a bench grinder, buffing wheel, or CNC machine you could try this.

https://www.youtube.com/watch?v=pZt6xcgyqb8

[pintoBC_3sgte]

Order one from knifewear in kelowna.

the kelowna location shut down shop a month and a half ago. Planning on opening a location in Vancouver some time, hopefully soon. I know they are opening a pop up shop in Vancouver in the next month or so, for a month. I lost the email so not too sure on dates
Update:
Just got another email
May 2nd through to July
845 East Hastings Street

[Culverin]

Recommend me a good fillet knife.

Definite "good",
I use a Victorinox Fibrox.
I mostly use it to debone chicken thighs. Sometimes beef and pork.
I rarely use it for chicken.
But when I need to fillet fish, it does the job well enough.

You should consider the primary purpose of that knife, and the percentage it's used when cooking.


I spend less than 5% of my knife time with my fillet knife, so I've budgeted accordingly. Then dumped the rest of my funds into upgrading my chef knife.

I think your use will dictate your budget and help to narrow your choices.

[winson604]

School me please. Slowly piecing together pieces for new home and my focus is on kitchen items now. I will start off by saying I enjoy cooking but I'm far from culverin or anyone who takes that craft seriously. Just treat me as an average joe who wants to buy a knife or 2 which means I don't feel like or find the need to spend $300 on a knife but I ain't just going to settle for some random knife at Canadian Tire either.

1. How many different types of knives do you think are absolutely necessary to have? Must haves?

2. Good places either locally or online to buy?

3. Of course, recommendations?

4. Anything else I should know

Thanks in advance!

[bcrdukes]

Don't mean to steal winson604's thunder, but I have a question as well.

Recently received some Ikea knives as a gift (here is one for example - IKEA 365+ Vegetable knife - IKEA (http://www.ikea.com/ca/en/catalog/products/70287937/))

How are these in peoples experience? I don't want to turf it as it was a gift, but wanting to see what I can (and cannot) do with it. Thanks in advance!

[punkwax]

Just got my first Wusthof chefs knife. 3 days in and loving it compared to my Henckels. Too lazy to take a pic but man it feels good in the hand.

@winson604, I saw a crazy deal at CT for a Wusthof block recently. I don't need a full set so just opted for the chefs knife. Just a heads up.

[westopher]

My Masakage slicer and bunka, before butchering a blue ling cod.
https://farm2.staticflickr.com/1657/26313200401_19d2a3956a_b.jpg (https://flic.kr/p/G6d2JZ)Untitled (https://flic.kr/p/G6d2JZ) by Chris West (https://www.flickr.com/photos/westophervan/), on Flickr

[Culverin]

School me please. Slowly piecing together pieces for new home and my focus is on kitchen items now. I will start off by saying I enjoy cooking but I'm far from culverin or anyone who takes that craft seriously. Just treat me as an average joe who wants to buy a knife or 2 which means I don't feel like or find the need to spend $300 on a knife but I ain't just going to settle for some random knife at Canadian Tire either.
LAWLS.
I don't take this seriously. I just try to screw around in my play space just enough to give myself an excuse to buy new shiny toys.
Unless you're an actual pro who makes a living from this, don't worry about comparing.
Have fun. Dick around.
Watch youtube videos. Dick around some more.


1. How many different types of knives do you think are absolutely necessary to have? Must haves?
Chef (8" aka 210mm)
Bread (longer the better)
Paring (between 3" - 4")


2. Good places either locally or online to buy?
Local almost NEVER beats online.
But going in person lets you hold it in your own hands.
Locally, Ming Wo or Cook Culture for best prices.
Williams Sonoma for best quality.

Amazon is good.
chefknivestogo.com is better.


3. Of course, recommendations?
This is my recommendation for your "base" knives.
Chef Knife - Tojiro DP 210mm gyuto
Bread Knife - Victorinox Fibrox bread knife
Paring Knife - Victorinox Fibrox paring knife


4. Anything else I should know

Knives don't stay sharp forever.
Consider how you are going to keep them sharp. DIY vs having somebody else do it for you.
It's cheaper if you DIY. Takes about 15 minutes every month or 2. Can you be bothered?
Car analogy:
You can have the most powerful Bugatti Veyron in the world,
Won't do you dick all if you're running shitty tires.


Ceramic hone. This straightens your edge.
Car analogy:
You can have your Veyron with good tires. But if they are flat, you're not going anywhere.
The hone ensures your sharp edge is pointed in the right direction.
Do this before every use.

Thanks in advance!

See above in red.
RS spam checker is being dumb.

[Culverin]

Don't mean to steal winson604's thunder, but I have a question as well.

Recently received some Ikea knives as a gift (here is one for example - IKEA 365+ Vegetable knife - IKEA (http://www.ikea.com/ca/en/catalog/products/70287937/))

How are these in peoples experience? I don't want to turf it as it was a gift, but wanting to see what I can (and cannot) do with it. Thanks in advance!

I've never used these in person. But for an average person, a good knife should get the reaction of "omg, holy shit, this knife IS SHARP. So dangerous!"


A crappy knife might do that new out of box.
A decent knife will still do that 2 weeks after use.


Aside from comfort, ergonomics and fit/finish, you primarily judge a knife based on 2 qualities:
- The ability to take an edge (how sharp it gets)
- The ability to hold an edge (how long will it stay sharp)


Think about getting paper cut.
It goes through your finger like nothing. That's sharp.
But instead of your finger, try a carrot. It can't do anything because it can't hold an edge.


Now consider a butter knife.
It'll be difficult cutting through a bag of carrots.
But it'll be just as difficult from the 1st carrot until the last, because it can hold an edge.

You're looking for a happy balance on those 2 properties.


If you are amazed every time you use it like "omg, this knife is so sharp, it's effortless to cut through stuff",
and it stays that way after extended use.

Then the knife is pretty good.

[unit]

Don't mean to steal winson604's thunder, but I have a question as well.

Recently received some Ikea knives as a gift (here is one for example - IKEA 365+ Vegetable knife - IKEA (http://www.ikea.com/ca/en/catalog/products/70287937/))

How are these in peoples experience? I don't want to turf it as it was a gift, but wanting to see what I can (and cannot) do with it. Thanks in advance!

you could use a knife like that for most kitchen tasks. cutting meat and veg would be no problem, except the steel handle could be slippery if you're cutting greasy stuff. it's not the highest quality knife but it should perform well enough for the occasional cook imo. just use a knife steel to keep the edge maintained and it probably won't be terrible.

[winson604]

See above in red.
RS spam checker is being dumb.

Thanks! Great info :thumbsup:

[sam0m0]

locally I prefer hendrix equip on boundary for best prices. Near christmas time they usually have 30% off sales, thats when I bought my global ceramic honer and global veggy knife. They carry alot of other brands too and offer 2 dollar knife sharpening on tuesday.

You don't really need a veggy knife tho, but now I only use my 8" chef for meat. Mainly just need a good chef and pairing, and I bought a cheap bread knife for the occasional french bread.

[winson604]

I just realized I have a barely used Zwilling J.A. Henckels paring knife that was bought not too long ago but was sitting in a cupboard so I guess that's 1 less knife to buy.

Lots of great info so far keep em coming.

[heisenberg]

is anyone looking for any brand new wusthofs classsics at a cheaper than msrp?

specifically, a 3 in peeling knife, 3.5 paring, 5 serrated utility, 8 carving, 7 santoku, 8 bread,, 8 cook and a 9 honing steel?

[Brad Fuel]

If you are looking to move these knives because it was impulsive and you don't really need them I'd be willing to buy some of them off you. I know what you paid for them. If you're looking to flip for a profit, no thanks. PM me.

[etodac]

I'm looking for a good and reasonably priced chef's knife. I'm a beginner when it comes to cooking so I don't know what price range I should be looking at. I don't mind to pay for a more expensive knife if it'll last me longer for when I'm a better cook. Thanks.

[akira112]

Sears clearance?

[cho]

i have a buddy that recently started working at knifewear

Knifewear | Canada's best selection of Japanese Knives (http://knifewear.com/)

ask for peter, say peter (or cho) sent ya, and get 10% off!

[akira112]

Just grab this, Victorinox - 8" Chef's Knife with Slip-Resistant Fibrox Handle - 40520 - WEEKLY SPECIAL | Williams Food Equipment (http://www.williamsfoodequipment.com/victorinox-8-wide-handle-chef-s-knife-with-slip-resistant-fibrox-handle-40520).

Won't break the bank and more than good enough for beginners.

[VR6GTI]

i have a buddy that recently started working at knifewear

Knifewear | Canada's best selection of Japanese Knives (http://knifewear.com/)

ask for peter, say peter (or cho) sent ya, and get 10% off!
why did i just spend the last hour looking at that website :drunk:

[Culverin]

You guys have the chance to see some real knives in person now.

DINER | Chef Douglas Chang To Open Ai & Om Knife Store On E. Pender Street In Chinatown | Scout Magazine (http://scoutmagazine.ca/2016/05/11/diner-chef-douglas-chang-to-open-ai-om-knife-store-on-e-pender-street-in-chinatown/)

[k2_alpha]

You guys have the chance to see some real knives in person now.

DINER | Chef Douglas Chang To Open Ai & Om Knife Store On E. Pender Street In Chinatown | Scout Magazine (http://scoutmagazine.ca/2016/05/11/diner-chef-douglas-chang-to-open-ai-om-knife-store-on-e-pender-street-in-chinatown/)

I need to get a knife sharpened. Not quite ready it do it myself.
Is he worth a try? Or does anyone have a recommendation on whom to go to?

[cho]

I need to get a knife sharpened. Not quite ready it do it myself.
Is he worth a try? Or does anyone have a recommendation on whom to go to?

i took my japanese knife to knifewear and the guy "took it to a 3" not sure what that meant, but i've used it for the past week cutting lots and its still holding it's edge, cost about 12 dollars