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Wait, I read this thread and all the knife chat in the product thread; I can't remember anything like that being suggested. It is a hilarious knife indeed. edit: "All knifes from the serie No Vac has an incredibly smart anti-vacuum edge and that makes commodities will release directly from the blade. The knifes are available with handles in plastic and rosewood. A soft blade steel makes it easy to maintain the cutting edge." Bolding mine, I never really had that much problem with a huge vacuum force sticking food to my knife. Fo3 fucked around with this message at 19:11 on Aug 2, 2013 |
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Aug 2, 2013 19:07
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Fo3 posted:Wait, I read this thread and all the knife chat in the product thread; I can't remember anything like that being suggested. No you're right, nothing similar has been mentioned here. I read a few swedish tests and forum posts where they recommended it at that price range. The No Vac-thing is just a silly gimmick, seems to do jack poo poo. I'm really satisfied with it so far though, it's tons better than my old one. Last but not least, they sure as hell didn't go for the classic look. I think mediaphage nailed it: mediaphage posted:Like, it's the knife they used in kitchens in Sky Captain and the World of Tomorrow. The knife that Alfred uses to prepare Bruce Wayne's tea in the animated Batman series.
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Aug 2, 2013 21:01
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My mom got my dad one of those knives and he returned the absurd thing within the week. In other silly rear end knife news, one of my cooks brought his knives to me so I could sharpen them (at a cost, obviously), and he had a Tojiro from the ITK Shirogami line on CKTG, and it was coming unclad. That's right. Unclad:   Got to be a factory defect.
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Aug 3, 2013 04:53
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I'll post decent pics tomorrow when my knives come home from work for the week but my workhorse knives have been a set of 4 shuns that only really get sharpened every six months at the most. I have a 20cm chefs knife that had multiple chips and a busted tip before it got professionally sharpened in one of the kitchens I worked in. The next is a santoku that's almost my most used knife in my kit and it's awesome for veg prep among other things. The paring knife also gets used a lot and while it tends to cut others it hasn't yet managed to get me. A knife I hated for years but recently found a use for was the 15cm utility knife. It's rubbish for just about everything given the thinness of its handle and shallow depth but a couple of weeks ago I discovered it's almost the ultimate in meat prepping due to it's downsides. I haven't tried it out yet but I think it's probably also a good deboning knife.
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Aug 3, 2013 16:07
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I have an update about my bitchin' new cleaver. I broke out the ol' belt sander and thinned the blade a little bit behind the edge and also sharpened it. I tested it on an old leek kicking around my fridge. It flew through the leek. Halfway through cutting the leek, I came to realize that I was all of a sudden missing a bunch of my fingernail and a little bit of my finger. Didn't even feel it. Thanks GWS. Chinese cleavers rule so much, I love this thing. Everybody go get a Chinese cleaver.
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Aug 3, 2013 18:24
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I think it's finally time to invest in a decent set of knives. I still live with a couple of roommates and my budget is somewhat tight, but I want something nice and fairly sturdy. From this thread it seems like the Tojiro DP line is the way to go. I'm thinking the DP Nakiri in "Damascus" cause it looks cool, the DP Gyuto (either 210 or 240, haven't decided yet). I'm thinking the 240 since I have a decent 8" Cutco chefs knife that just need sharpening. I figure between those three, a lovely bread knife and a $9 Forschner paring knife I'll be in pretty good shape. Thoughts?
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Aug 3, 2013 20:13
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I dunno. I'd take a petty over the nakiri as the gyuto can do most anything the nakiri can and you can use the petty for deboning tasks. Then, if you don't mind not having a dedicated slicer, then you'd be pretty much set.
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Aug 3, 2013 20:34
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The thing is, I've never had to debone anything and if the need comes up I think a cheap Victorinox will do. Mostly I chop, slice, and dice. Is there really anything a Nakiri does better than a Gyuto then?
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Aug 3, 2013 20:45
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martinlutherbling posted:The thing is, I've never had to debone anything and if the need comes up I think a cheap Victorinox will do. Mostly I chop, slice, and dice. Is there really anything a Nakiri does better than a Gyuto then? What's great about the CCK small cleaver as an alternative to the nakiri is how big it is and how much diced onion you can move around at a time.
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Aug 4, 2013 13:51
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Well I've used and loved Chinese cleavers before, but mostly the random Chinatown $12 specials. My only worry with the CCK is upkeep, not with myself but with my roommates. Can't tell you how many times I've come home to my cast iron pan filled with water, and I'm the only one who ever oils it too. Don't wanna risk that with any really decent blade.
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Aug 4, 2013 16:11
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martinlutherbling posted:Well I've used and loved Chinese cleavers before, but mostly the random Chinatown $12 specials. My only worry with the CCK is upkeep, not with myself but with my roommates. Can't tell you how many times I've come home to my cast iron pan filled with water, and I'm the only one who ever oils it too. Don't wanna risk that with any really decent blade.
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Aug 4, 2013 16:30
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If you're that scared, would it be so bad to invest less than ten dollars in a chinatown stainless shibazi cleaver for general knockaround purposes? That way you could have your cleaver and use it too, and if anyone else wanted a stupid huge gigantor knife they could use the beater? The easiest way to make sure you are the only one to use your cleaver is to threaten your roommates with it.
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Aug 5, 2013 03:35
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Unrelated, or is it?, but the 8" kiwi cleaver has a really great balance for throwing.
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Aug 5, 2013 07:00
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So I sent an enquiry email about getting 2 28 centimetre gyuto knives. There's a 5 month waiting list. Looks like the birthday present will have to turn into a slightly late Christmas one. :c
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Aug 5, 2013 09:07
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Anybody have any opinions on this Sabre set of knives:http://www.amazon.com/Saber-German-Steel-Working-Knives/dp/B002QFRSMA/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1375717637&sr=1-1&keywords=sabre ? A friend mentioned them to me; it' a full set for only around 330 and seems to have decent reviews. There's a couple in there I doubt I'll ever use, but the price and testimonials seems good enough. Thoughts?
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Aug 5, 2013 16:54
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This is zenlike use of a Deba and a sujihiki: http://www.youtube.com/watch?v=ltEqIXxBoxg Is it sad I thought "I wonder what that tool he's using to scrape the meat off the bones is called" before realising it's a spoon? Also I read an article that describes' Tojiro's "Western Style Deba" as a heavier Gyuto, so that might be something to try if you consider Gyuto's too "light". deimos fucked around with this message at 17:30 on Aug 5, 2013 |
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Aug 5, 2013 17:24
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Hobohemian posted:Anybody have any opinions on this Sabre set of knives:http://www.amazon.com/Saber-German-Steel-Working-Knives/dp/B002QFRSMA/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1375717637&sr=1-1&keywords=sabre ? A friend mentioned them to me; it' a full set for only around 330 and seems to have decent reviews. There's a couple in there I doubt I'll ever use, but the price and testimonials seems good enough. Thoughts? If you really need all those knives, I don't know. My go to rec is to buy a chef's knife and a paring knife and start from there. For $330 you can get a very very good chef knife, a very very good petty, and a knife roll if that is important to you and still have change. I mean, this is kind of the equivalent of paying 40bux for a lovely las vegas buffet which will have one of pretty much everything you could ever want but each will be a lovely example of it, or going somewhere that specializes in certain foods and paying 40bux for less variety, but great quality. These knives are X45CrMov15 which is a super stain resistant but fairly soft steel that a lot of lower end manufacturers use (like calphalon, etc). It's in the low 50's Rockwell Hardness. deimos posted:This is zenlike use of a Deba and a sujihiki: http://www.youtube.com/watch?v=ltEqIXxBoxg A deba should be single beveled, though, so in practice, it's quite different. Also, debas top out at where gyutos start in terms of length (around 180mm) so the geometry will be quite different when used. If you really like knifezen videos, check out itasan http://www.youtube.com/channel/UCj_bzwy94nk9ZJwGruMz4Zg
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Aug 5, 2013 17:40
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It seems like they're not available any more in a full set (at least nobody sells a full set) but I picked up few from the Miyabi 7000MC from Henckels and I freaking LOVE them. They're not quite as pretty as many of the handmade Japanese knives, especially some of the etched ones, but they're SUPER sharp and the steel is hardened to a rockwell hardness of 66, far beyond even most premium handmade knives. I got the Santoku, the chef's knife, and the utility knife, I just wish they had a Nakiri in the set. By far the best knives I've ever owned, but I've never spent a TON on kitchen knives.    They were a great upgrade from my Cutco knives I bought when I was 20. =) No Wave posted:I made a few borosilicate honing rods. No Wave, Any chance you would be willing to sell one of those? I can't seem to find a good borosilicate rod anywhere now that HandAmerican seems to have stopped selling them. GrAviTy84 posted:
drat that thing is beautiful looking, what kind of Nakiri is that? cryospam fucked around with this message at 18:46 on Aug 5, 2013 |
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Aug 5, 2013 18:04
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GrAviTy84 posted:A deba should be single beveled, though, so in practice, it's quite different. Also, debas top out at where gyutos start in terms of length (around 180mm) so the geometry will be quite different when used. Their "western style" Deba are double bevel and get upto 240mm, that's why I mentioned them.
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Aug 5, 2013 20:07
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I have a rather tiny deba at 135mm and I really like it for tearing through smaller veg cuts quickly, especially tough stuff like lemongrass.
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Aug 6, 2013 00:07
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cryospam posted:It seems like they're not available any more in a full set (at least nobody sells a full set) but I picked up few from the Miyabi 7000MC from Henckels and I freaking LOVE them. They're not quite as pretty as many of the handmade Japanese knives, especially some of the etched ones, but they're SUPER sharp and the steel is hardened to a rockwell hardness of 66, far beyond even most premium handmade knives. I got the Santoku, the chef's knife, and the utility knife, I just wish they had a Nakiri in the set. By far the best knives I've ever owned, but I've never spent a TON on kitchen knives. I have a 8in Miyabi guyto. It's not bad, It's a 700D, and it is most definitely not 66 rockwell.
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Aug 6, 2013 04:06
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Chef De Cuisinart posted:I have a 8in Miyabi guyto. It's not bad, It's a 700D, and it is most definitely not 66 rockwell. The 7000D aren't made form the same steel as the 7000MC series. Also, it unfortunately seems like Henckels discontinued the MC and MCD (which is etched to look pretty) lines that are made of harder ZDP-189, and they are using the softer VG10 steel in their other Miyabi lines including the . I picked them up because I wanted the amazing durability of the steel. The other Miyabi lines, the Miyabi Pro, the 7000D is VG10 rebadged as CMV60. VG10 isn't bad steel, it is 60 rockwell hardness after all, but the difference is significant. I wish they had made a few more kinds of knives in the MC series, they are totally amazing, I'd have loved a Nakiri for slicing vegetables.
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Aug 6, 2013 18:59
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Yeah Miyabis are actually from a Japanese OEM they bought recently IIRC.
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Aug 6, 2013 21:25
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deimos posted:Yeah Miyabis are actually from a Japanese OEM they bought recently IIRC. That's a shame, the MC and MCD knives are really nice, but the new lines pale in comparison. They use MUCH softer steel.
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Aug 9, 2013 22:09
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cryospam posted:No Wave, Any chance you would be willing to sell one of those? I can't seem to find a good borosilicate rod anywhere now that HandAmerican seems to have stopped selling them.
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Aug 10, 2013 01:46
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How does the Fujiwara FKM line stack up against the Tojiro DP? Price for a 240mm Gyuto is about the same for both. Also, how is teak as a material for a cutting board? Randomly ended up at Homegoods the other day and found some Mario Bitali boards that caught my attention. Normally chef branded poo poo makes me roll my eyes, but they were big and pretty and cheap. martinlutherbling fucked around with this message at 05:16 on Aug 10, 2013 |
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Aug 10, 2013 04:10
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martinlutherbling posted:How does the Fujiwara FKM line stack up against the Tojiro DP? Price for a 240mm Gyuto is about the same for both. I own one, unfortunately, and I feel like the market for selling used cutting boards is small so I haven't bothered reselling it. I only really use it for presentation/serving anyways, and one of the advantages of teak is that it requires less upkeep, so I guess I'm still doing ok at life? I'm trying pretty hard here.
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Aug 10, 2013 13:47
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Teak has like 1.5 % silicon dioxide crystals by weight. That is aka sand/quartz/amethyst. Teak is therefore good for non-slip boat decks and really poo poo for every tool it meets, and your knees if you fall over on it...
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Aug 10, 2013 23:28
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No Wave posted:Realistically, mine are kind of poo poo and the reason I've been sitting on it is I don't even know if the rubber's food grade. They're foosball handles, so really they only would be incidentally. I don't think this matters, but I wanted to give the disclaimer. I'd send you one for the cost of shipping, like $7 if you wanted. I sent you a PM, I'd totally be up for that, thanks!! Filboid Studge posted:Teak has like 1.5 % silicon dioxide crystals by weight. That is aka sand/quartz/amethyst. Teak is therefore good for non-slip boat decks and really poo poo for every tool it meets, and your knees if you fall over on it... Wow, I never knew why it was such a common deck material for boats. The stuff won't rot if you use teak oil on it too. I spent many summers during my teenage years cleaning & oiling my uncles boat in exchange for the ability to use it to swoon women once in a while. cryospam fucked around with this message at 19:11 on Aug 14, 2013 |
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Aug 14, 2013 19:08
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I read the OP and everything but I am having trouble figuring out what sharpening stone(s) I should buy. I want something cheap, but large enough to work for all of my kitchen knives. I've been looking around on ebay but everything cheap looks super skinny and not wide enough for a bigger knife. Also, my paring knife has a chipped tip and my chef's knife tip is bent. Are those things I can fix myself or should I toss them/get them fixed by a pro? They're cheap faberware (I think) knives I've had for a number of years.
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Aug 14, 2013 22:38
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Skinny isn't as big a deal, if it's long enough. This applies to sharpening stones as well as jokes about what she said. If you had decent knives, it would be worth taking them to a professional. If you have cheap Farberware knives, it is probably better to get cheap Victorinox/Forschner knives, and learn to use them on the stone. Or, get some pliers and bend your chef's knife tip back, practice on the Farberware, and then get the Victorinox and enjoy having sharp (and sharpenable) decent quality knives for the rest of your life for a pittance. That is, until the knife bug bites you, then all bets are off. edit: grammar and spelling Stalizard fucked around with this message at 05:37 on Aug 15, 2013 |
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Aug 15, 2013 05:33
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Thanks for the recommend on the Tojiro DP's. I have cooked pretty much every day for the last 14 years and have never had an actually sharp knife before. I got the 27cm chefs knife and the 12cm paring knife, chefs knife is probably a little big but whatever. I'm sure I'll get used to it, and I like the idea of being proficient with giant knives. Any good training resources for knife skills ? Beaucoup Haram fucked around with this message at 06:28 on Aug 19, 2013 |
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Aug 19, 2013 06:18
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so I bought some ornate completely poo poo indonesian cooking knifes during my recent trip there. it was a complete shill of a tourist trap market, but I talked the guy into like $5 for a set of two knifes with a leather bolster thing and they're sort of neat looking so whatever. they are impossibly sensitive to water/rust, don't hold an edge well - and one of them, a sort of pairing knife, well... for some reason I put it over a gas flame. I don't really recall what I was intending to do, but the knife started to go all rainbow glossy as it heated up. It smoked a little too and smelt weird. The other knife, more like a santoku, didn't have this reaction. anyone know what in knife manufacturing might cause that kind of rainbow effect if subjected to heat? it seems sort of permanent - but not really like a residue, like when the bottom of a pan gets discolored because you burn oil onto it - it's more like the metal itself has gone rainbow.
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Aug 21, 2013 03:25
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mindphlux posted:anyone know what in knife manufacturing might cause that kind of rainbow effect if subjected to heat? it seems sort of permanent - but not really like a residue, like when the bottom of a pan gets discolored because you burn oil onto it - it's more like the metal itself has gone rainbow. That's surface oxidation, it happens when you heat up mild steel. Sounds like they just knocked knives out of whatever scrap was the cheapest at the time.
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Aug 21, 2013 03:43
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Pair of Gyuto 28cm knives ordered: Let the long wait commence. Hoping that they get back to me quickly to say they've received the order and a (hopefully shorter than the stated 5 month) time frame.
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Aug 21, 2013 13:12
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Foxrunsecurity posted:That's surface oxidation, it happens when you heat up mild steel. Sounds like they just knocked knives out of whatever scrap was the cheapest at the time. Is it really? Why would one knife do it, and the other knife not do it? just different batches of steel? It really smelt like some chemical residue burning off the knife, and the otherone didn't have the same smell/wisps of smoke coming off...
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Aug 21, 2013 15:42
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Sir Spaniard posted:Pair of Gyuto 28cm knives ordered: Let the long wait commence. What did you order and where did you order from?
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Aug 21, 2013 17:10
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mindphlux posted:Is it really? Why would one knife do it, and the other knife not do it? just different batches of steel? It really smelt like some chemical residue burning off the knife, and the otherone didn't have the same smell/wisps of smoke coming off... Pretty much, different carbon content and/or alloys can keep it from happening until much higher temperatures. As for the smell and smoke it's entirely possible there was some residue from machining or some type of lacquer or clear coat on it.
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Aug 21, 2013 18:59
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GrAviTy84 posted:What did you order and where did you order from? 28cm Gyuto knives from Moritaka Hamano. I'd sent an enquiry email about a week and a half ago and they're pretty backed up order wise. I guess they're popular or something. 
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Aug 21, 2013 19:26
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If I'm getting a Tojiro DP gyuto, will a steel hone still work or should I get a ceramic for when I inevitably go full sperg?
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Aug 22, 2013 16:21
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