|
rockcity posted:Does anyone know of any good places in the Northeast US to go check out knives in person? I'm looking to finally get a decent chef's knife and I'd really like to be able to hold some different handles and lengths and see what feels right to me before purchasing something. I live in Orlando and have been looking all around this state for a place to check out knives down here with little to no luck. I have a few work trips in the northeast over the next couple months though and figured if there were any places up there, it might be worth looking into. Uh, white people kitchen stores? You can pop into a Williams-Sonoma and get an hour-long demo of everything on the shelf if you pretend you have money and make small talk. They'll even bring out food for you to cut.
|
#
?
Jun 22, 2015 16:20
|
|
ME
|
|
| # ? Apr 24, 2024 01:53 |
|
|
revdrkevind posted:Uh, white people kitchen stores? From the ones I've been into, they don't have a whole lot of different styles or brands. I basically just remember it being all Wusthof, Henckels and Shun. Not that there is anything particularly wrong with any of those, but I wanted more of a variety.
|
|
#
?
Jun 22, 2015 16:32
|
|
|
Since they are an expensive item to stock, most brick and mortar shops only have the popular ones, like Wusthof, Henckels and Shun. Some may have cheaper ones like dexter russell, victorinox or mundial, but that's about it. You normally have to shop online for lesser known brands. Fo3 fucked around with this message at 16:48 on Jun 22, 2015 |
|
#
?
Jun 22, 2015 16:46
|
|
|
Yeah, I was just hoping that somewhere I could find a store that would have a little more diverse of a selection so I could try out some of the different handle shapes mostly. All the common brands seem to have similar handles. I've never held an octogonal handled knife and I'm curious how I'd like it. I'm not looking to spend a huge amount of money, maybe $150, but if I do, I'd like to have some kind of an idea of how it's going to feel in my hand. I'm also open to suggestions in that price point too. Looking to get an 8-9" gyuto.
rockcity fucked around with this message at 17:02 on Jun 22, 2015 |
|
#
?
Jun 22, 2015 17:00
|
|
|
rockcity posted:Yeah, I was just hoping that somewhere I could find a store that would have a little more diverse of a selection so I could try out some of the different handle shapes mostly. All the common brands seem to have similar handles. I've never held an octogonal handled knife and I'm curious how I'd like it. I'm not looking to spend a huge amount of money, maybe $150, but if I do, I'd like to have some kind of an idea of how it's going to feel in my hand. I'm also open to suggestions in that price point too. Looking to get an 8-9" gyuto. Yeah aside from like a trade show maybe? Amazon or some retailer with a good return policy.
|
|
#
?
Jun 22, 2015 17:23
|
|
revdrkevind posted:And modern steel outperforms it. So you're paying more for a pretty design that, even if it were accurate, isn't as good as a modern steel of the same price. You do realize that the "damascus" is simply cladding and that it doesn't effect the performance of the knife, right?
|
|
|
#
?
Jun 22, 2015 17:35
|
|
|
AVeryLargeRadish posted:You do realize that the "damascus" is simply cladding and that it doesn't effect the performance of the knife, right? I meant if it was real Damascus steel, that would be lower performance than modern steel, so it's not desirable anyway.
|
|
#
?
Jun 22, 2015 17:59
|
|
|
AVeryLargeRadish posted:You do realize that the "damascus" is simply cladding and that it doesn't effect the performance of the knife, right? See, my issue with that is that not everyone knows that. When I was shopping for my nakiri, the salesman at one of the stores tried to sell me on the fact that this incredible ancient steel was going to make the knife cut so much better and last so much longer. He was legitimately shocked when I told him it was pattern laser welding or etching, had nothing to do with historical damascus steel, and had no effect on the cutting edge of the blade. There's a ton of misinformation out there, and at least some places it's definitely not just marketed as a cool-looking pattern. rockcity posted:Yeah, I was just hoping that somewhere I could find a store that would have a little more diverse of a selection so I could try out some of the different handle shapes mostly. All the common brands seem to have similar handles. I've never held an octogonal handled knife and I'm curious how I'd like it. I'm not looking to spend a huge amount of money, maybe $150, but if I do, I'd like to have some kind of an idea of how it's going to feel in my hand. I'm also open to suggestions in that price point too. Looking to get an 8-9" gyuto. Where in the northwest? There's a shop in San Francisco, Bernal Cutlery, where I got my nakiri. They've got a good selection of different knives, and the staff is very knowledgeable. Should be able to at least try stuff out there, though it may be a bit pricier than you're looking for.
|
|
#
?
Jun 22, 2015 18:22
|
|
|
Karia posted:See, my issue with that is that not everyone knows that. When I was shopping for my nakiri, the salesman at one of the stores tried to sell me on the fact that this incredible ancient steel was going to make the knife cut so much better and last so much longer. He was legitimately shocked when I told him it was pattern laser welding or etching, had nothing to do with historical damascus steel, and had no effect on the cutting edge of the blade. There's a ton of misinformation out there, and at least some places it's definitely not just marketed as a cool-looking pattern. I'll be in the Northeast actually. Bouncing between NH, MA, RI, CT and PA quite a bit this summer. Odds are I'm just going to have to find a place with a decent return policy from what I can tell.
|
|
#
?
Jun 22, 2015 18:32
|
|
Karia posted:See, my issue with that is that not everyone knows that. When I was shopping for my nakiri, the salesman at one of the stores tried to sell me on the fact that this incredible ancient steel was going to make the knife cut so much better and last so much longer. He was legitimately shocked when I told him it was pattern laser welding or etching, had nothing to do with historical damascus steel, and had no effect on the cutting edge of the blade. There's a ton of misinformation out there, and at least some places it's definitely not just marketed as a cool-looking pattern. Well you can't really fault the knife or the smith who made it for a salesman misrepresenting their product. For all the knives I linked CKTG is quite clear about the fact that the damascus is a cladding and that a harder knife steel is used for the core and exposed edge of the knife. This strikes me as making about as much sense as distrusting prescription medication because at some point someone tried to sell you some snake oil.
|
|
|
#
?
Jun 22, 2015 18:39
|
|
|
For NE US, there's Korin and MTC Kitchen in NY. Don't know about the other states though.
|
|
#
?
Jun 22, 2015 19:06
|
|
|
Thoht posted:For NE US, there's Korin and MTC Kitchen in NY. Don't know about the other states though. drat, I'm not going near NYC or I'd definitely go by MTC. That looks like the type of place that I was hoping to find to go hold some knives.
|
|
#
?
Jun 22, 2015 19:10
|
|
|
It's backordered, but you can get Victorinox knife set that actually has a good selection of knives today for $106 through this link: http://www.amazon.com/dp/product/B0...177402741770316
|
|
#
?
Jun 24, 2015 19:27
|
|
Flash Gordon Ramsay posted:It's backordered, but you can get Victorinox knife set that actually has a good selection of knives today for $106 through this link: http://www.amazon.com/dp/product/B0...177402741770316 Not a huge fan of the serrated parer and utility but for $100 that is a great set.
|
|
|
#
?
Jun 24, 2015 19:38
|
|
|
AVeryLargeRadish posted:Not a huge fan of the serrated parer and utility but for $100 that is a great set. Yeah that one and third knife down, whatever the hell that is, wouldn't get much use in my house but all the others would see time.
|
|
#
?
Jun 24, 2015 20:03
|
|
Flash Gordon Ramsay posted:Yeah that one and third knife down, whatever the hell that is, wouldn't get much use in my house but all the others would see time. I think the 3rd on down is the serrated utility that I was talking about, heh. Both the third and fourth ones would be decent for random poo poo like cutting sandwiches in half or whatever but they strike me as redundant with each other and sort of niche anyway, it would be nice if they replaced those and the serrated parer with a 10 inch slicer instead. But hey, $100 is drat cheap so who cares right? 
|
|
|
#
?
Jun 24, 2015 20:09
|
|
|
Yeah sorry somehow I missed the utility mention in your post. And agreed, a slicer would be nice. I have the 12" fibrox slicer. As long as you steel it before every use it's great.
|
|
#
?
Jun 24, 2015 20:15
|
|
|
This may be relivant to everyone's interests.
|
|
#
?
Jun 26, 2015 13:05
|
|
|
This is strangely mesmerizing to watch.
|
|
#
?
Jun 26, 2015 13:17
|
|
|
guppy posted:This is strangely mesmerizing to watch. The ads are great!
|
|
#
?
Jun 26, 2015 13:23
|
|
|
Chinese cleaver video: https://www.youtube.com/watch?v=dP6JG0OPbJM Can't remember if this has been posted or not.
|
|
#
?
Jun 26, 2015 18:12
|
|
|
.Z. posted:Chinese cleaver video: Why do I have a boner after watching this? e: also, dat patina.
|
|
#
?
Jun 26, 2015 22:34
|
|
|
.Z. posted:Chinese cleaver video: I've seen it posted before but it's still a good watch
|
|
#
?
Jun 27, 2015 05:22
|
|
|
Meh, I like the one off videos more. https://www.youtube.com/watch?v=_olE_Gz6lFU
|
|
#
?
Jun 27, 2015 06:41
|
|
|
ColHannibal posted:Meh, I like the one off videos more. I loving hate this video because the camera man (and obviously this guy's boss) keeps on telling him what the gently caress to do, and asking these stupid loving questions. it's like the guy with the camera in porn who is really obnoxious and you just want to shut the gently caress up because no one loving cares about your commentary about how 'nice' that girls rear end is, questions about where she's from or how old she is, and no one wants to hear you tell her to turn around and start rubbing herself, just shut the gently caress up and let the other dude gently caress her already
|
|
#
?
Jun 27, 2015 07:28
|
|
|
mmm that cucumber looks good. I bet it's from the midwest. Take it, take it to your mouth.
|
|
#
?
Jun 27, 2015 09:35
|
|
|
mindphlux posted:I loving hate this video because the camera man (and obviously this guy's boss) keeps on telling him what the gently caress to do, and asking these stupid loving questions. It is better with the sound off.
|
|
#
?
Jun 28, 2015 06:02
|
|
|
rockcity posted:drat, I'm not going near NYC or I'd definitely go by MTC. That looks like the type of place that I was hoping to find to go hold some knives. Dunno how close in PA you will be to Maryland, but there's a shop in Frederick with some variety of kitchen knife options. Also at least a couple dozen varieties of Victorinox folders, of which you need one if you don't already have one.
|
|
#
?
Jun 28, 2015 19:27
|
|
|
Flash Gordon Ramsay posted:Yeah that one and third knife down, whatever the hell that is, wouldn't get much use in my house but all the others would see time. I actually have 4 of those because they're so useful. Not as a paring or prep knife, really, but for sandwiches they're perfect - good at bread, tomatoes, and spreading, and anything else you can think of for a sandwich. Also an excellent fruit knife for stuff like mangoes, and an excellent if not very nice looking steak knife too. While they're not as essential as a good chef or paring knife, they're really good, versatile and dirt cheap no-maintenance knives. I'll bet you a shiny quarter that if you gift one to a friend or relative who doesn't give a poo poo about kitchen knives, it'll become their favorite knife in a heartbeat.
|
|
#
?
Jun 28, 2015 21:03
|
|
|
Couple of questions: Chinese cleavers. CCK Large Slicer is sold out currently. Anybody have any other recommendations for my first/last Chinese cleaver? Budget is whatever-- would rather get something I enjoy than pinch pennies since 99% of my eaten meals are made from scratch. Water stones. Currently have a King 1200 grit. Makes things hilariously sharp but I heard the higher grits are very nice too. Should I buy a 6000 grit and Nagura prep stone to finish off when sharpening? The only knife I use in my kitchen is my Miyabi 600D and eventually the aforementioned cleaver. Knot My President! fucked around with this message at 01:31 on Jun 29, 2015 |
|
#
?
Jun 28, 2015 23:54
|
|
Armchair Calvinist posted:Couple of questions: I'd go up to 4k max, 6k is really overkill for kitchen knives. For cleavers there are some really nice ones if you want to get spendy, this one for instance. There is also a smaller one that is stainless and cheaper but I would assume you don't mind carbon steel if you were looking at the CCK ones.
|
|
|
#
?
Jun 29, 2015 00:06
|
|
|
Thanks for the advice! drat, $320 isn't pricey per se, but that's bordering on "do I get a cleaver or 240mm gyuto for 2015's main knife?" dilemma. My girlfriend wants to go in on something badass for the kitchen and those are our two real points of interest currently. This would be my first carbon steel knife as well, but my knife doesn't leave my hand until it's toweled and the maintenance doesn't seem to bad. Any recommendations on a 4000 grit stone? Still King? Knot My President! fucked around with this message at 01:56 on Jun 29, 2015 |
|
#
?
Jun 29, 2015 01:52
|
|
Armchair Calvinist posted:Thanks for the advice! drat, $320 isn't pricey per se, but that's bordering on "do I get a cleaver or 240mm gyuto for 2015's main knife?" dilemma. My girlfriend wants to go in on something badass for the kitchen and those are our two real points of interest currently. For stones it's up to personal preference, do you want a faster or slower cutting stone? Hard or soft? Muddy or not? How much are you looking to spend on it? For something hard, fast, with little in the way of mud and no soaking the Shapton Glass 4k is very nice. For something a bit slower but still quick, softer and muddier the Suehiro Rika 5K is a nice choice and also cheaper than the Shapton.
|
|
|
#
?
Jun 29, 2015 07:55
|
|
|
Thanks for the suggestions! The Shapton Glass looks fun to try so I think I'll check it out for my 600D.  What's your preferred method for sharpening with water stones? Do the Shapton stones need a nagura stone or anything similar? Knot My President! fucked around with this message at 20:00 on Jun 29, 2015 |
|
#
?
Jun 29, 2015 19:56
|
|
Armchair Calvinist posted:Thanks for the suggestions! The Shapton Glass looks fun to try so I think I'll check it out for my 600D. I use an edge pro knockoff with 320, 1k & 4k Shapton Glass stones sized for it. I use it because it lets you set a very consistent angle while freehand sharpening takes years of practice to get really good at, also the stones are cheaper.
|
|
|
#
?
Jun 29, 2015 20:01
|
|
|
Awesome, looking into that as well. What do you use to flatten the stones after use?
|
|
#
?
Jun 29, 2015 20:07
|
|
Armchair Calvinist posted:Awesome, looking into that as well. What do you use to flatten the stones after use? I have a diamond plate I use for that, but you don't need to do it often nor should you since it reduces the life of the stones by a fair bit.
|
|
|
#
?
Jun 29, 2015 20:15
|
|
|
Awesome, thanks dude. I think the knock off with the 320, 1000, and 4k is the way to go then. I'm assuming you go through CKTG for the stones and that knockoff via Amazon, yeah? I might as well get the diamond plate as well for the future-- what's the one you (sparingly) use? I figure you know this as well: suggestions for cutting board oils and cleaning chemicals; frequency of oiling, cleaning, etc.?
|
|
#
?
Jun 29, 2015 21:03
|
|
|
Just realized there are specifically sized Shapton stones for the Edge Pro (knockoff). Guess I'm not sharpening tonight 
|
|
#
?
Jun 30, 2015 01:29
|
|
|
|
| # ? Apr 24, 2024 01:53 |
|
Armchair Calvinist posted:Awesome, thanks dude. When you get the stones from CKTG also pick up the spring for replacing the spacer on the EP knock off, it makes changing stones about a million times easier, you might also want a magnet for underneath the EP's "table", it will help hold the knife steady. I just use a cheap one I got off of CKTG for $30. For board oil just use food grade mineral oil, you can buy a bottle at the pharmacy for like $2, it will keep your board in good condition just fine.
|
|
|
#
?
Jun 30, 2015 03:17
|
|