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I've been rolling sushi for a while and just bought my first yanagi which also happens to be my first carbon steel knife. I like how sharp it can get but am disappointed in how quickly it seems to lose its edge. After sharpening, it will lose that awesome sharpness during a second shift of use. Is this to be expected? I use a 2k stone to sharpen it but plan on getting a 5k stone soon. Will I just have to touch it up almost everyday to maintain that badass edge? This is the knife http://www.chefknivestogo.com/risawh2ya27.html
FishBowlRobot fucked around with this message at 16:35 on Jun 3, 2014 |
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Jun 3, 2014 16:27
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Chef De Cuisinart posted:You shouldn't straight lose your edge every day, but you still have to hone it. Don't have any White #2 knives, so I can't say for sure, but I usually take my Blue #2 knives to the stone every 4-6 weeks. Just hone with a ceramic rod daily. Thanks. The knife doesn't become useless, just doesn't glide right through fish and rolls. I have a ceramic rod labelled only as "medium," so I don't really know what grit it is. I'll probably just end up ordering the Idahone from CKTG when I get a 5k stone and see how it works out.
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Jun 3, 2014 17:09
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If I have a stubborn avocado pit I sometimes just grab my towel to protect my pulling hand from the blade. I know the OP's suggestion for a mid-tier chef's knife is a Tojiro gyuto, but what are people's thoughts on MAC knives? The restaurant kitchen I'm working in now is much more cramped than my previous job's, so I'd like to pick up a smaller, mid-price knife for service.
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Jul 22, 2014 19:41
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Chef De Cuisinart posted:Knives! How do you like the Tojiro Kiritsuke? I've wanted a Kiritsuke for awhile to use at work but I put a stop to my knife buying spree a few months ago. Did you have to thin the edge or did you just remove the kurouchi finish?
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Jun 9, 2015 17:11
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SubG posted:One of each. How do you like the Rhino? It looks badass but I have too many knives, a CCK small cleaver being one of them.
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Jan 30, 2016 00:33
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Captain Log posted:I'm really curious now. The guy I use is no joke (Davis Cookware and Cutlery) and he says it is one of the worst knives he has ever run across. But it does good work in the kitchen so I don't really know what the gently caress. It was my grandfather's and I doubt he would buy a knock off. But who knows. I'm just curious as all get out about the history. Ah yes, the polarizing Davis Cookware and Cutlery. What restaurant do you work at if you don't mind my asking?
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Jan 31, 2016 16:03
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| # ¿ Apr 29, 2024 10:32 |
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Captain Log posted:I work at Table 3 which has very legit French cooking. (Legit French cooking = Enough butter to kill you in a small dish) Yeah, I work at Two Ten Jack in East Nashville. I don't post a whole lot but I always recognize your av from the regional and UFC threads. I've only purchased one knife from there, a cleaver that I ended up giving away. The guy helping me was kind of weird about me wanting to hold a knife in my hand to get a feel for it. He didn't want me to get fingerprints on the blade. But he did give me a free blade guard so that's cool. They have a lot of cool kitchen items there but since they only carry American/European knives I haven't bought anything else from them.
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Feb 1, 2016 08:23
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