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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Best chef's knife for under $200
- Thread starter ginshun
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Cliff Stamp
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Knife Outlet said:
Not only can I use it on a cutting board, I can use it to carve a cutting board from a piece of seasoned spruce. I am doing a write up on that knife now, and the work isn't limited to soft media, which you would be aware of had you actually read the posts on rec.knives when Alvin and Mike were constantly telling you that you were wrong.
I have to multiple splice cut the knots of course but in general kitchen foods are not full of hardwood knots. As well, in general as profiles get extremely thin the contact force on cutting boards drops to a minimal amount. I discussed this point on rec.knives some years ago during the same time we were trying to convince you that harder steels made better knives because you could grind them thinner and of course had better edge retention.
I assume that if I wait another few years you will have "discovered" this point as well.
-Cliff
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Daniel said:
Look no further. Murray's kitchen knives are legendary. When knifemaker after knifemaker head over to Murray's table at the Blade show and buy knives not only for themselves, but for their friends and family, that speaks very loudly, IMHO. :thumbup:
polish avenger
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Thomas, I think the only real complaint against that knife is its comfort. I have some Shuns, so I know there's nothin' wrong with the steel, but when I handled one the grip, for me, was just unbearable (which is a shame, 'cuz I think the thing's a piece of art). I use a pretty standard pinch grip and the Onion was just not suited for it. Different people with different hand sizes and grips will have different things to say, I'm sure.
-Mark
-Mark
tim8557 said:
It may or may not. If the steel is smooth (it should be) it will straighten any burr the edge may have and make the knife cut better.
If the steel is fluted it will tear microscopic junks out of the edge bevel and make it sort of serrated and the edge will dull quicker although it may initially cut better.
Here is some info on kitchen knives (heck knives in general) and knife sharpening.
http://forums.egullet.com/index.php?showtopic=26036
A great kitchen knife doesn't have to cost a fortune or have an exotic name, IMHO. And since most of us are not full time chefs chopping up stuff all day I'd be curious to know what they have in their kitchens. I'll bet it isn't what you might think it is. Next time you go to a restaurant just for fun ask to see the kitchen and take a look at the knives that they use.
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Mick R. said:If you want to add a "coolness factor" and a knife that will raise eyebrows to your kitchen check out the Kershaw Shun Ken Onion Chef's Knife. Great looking knife with VG-10 steel. It lists for well over $200 dollars but you can get it at Amazon for $160 bucks.
Thanks you just help me find my x-miss gift for my mother!! Also got to get me one to!!
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Where can you buy Murray Carter knives?
Personally I don't use steel (I used to) because I like precision sharpening. I am not cutting tons of staff with my knives so I like to have them in a state of the art sharpness all the time. If I were a pro cook I would probably use a steel, but I wouldn't get $200 damascus knife for abuse at work...
Cliff Stamp
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Siga Siga said:
That would depend on what they are trying to achieve. Steeling very quickly restores a deformed edge which isn't overly worn/fractured. The downside is that the edge is now composed of metal which has been plastically deformed and is very weak and brittle and thus the edge retention is very low compared to a freshly sharpened edge. This is why people who steel tend to do so very frequently and the more you steel the more you have to steel. A rod with a suitable abrasive would produce the same effect in the same time and produce an edge which is much stronger because the weakened metal would have been cut off. Furi has studied this in detail for kitchen knives and promote the use of diamond "steels" as they will not only align the edge but they will freshly recut the edge and thus restore both optimal sharpness and edge retention.
-Cliff
Daniel
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frank k said:Hi Fred.
What are the ones you would recommend?
I'm curious.
Thanks,
- Frank
I'm sorry. I thought I had answered. I like the mainstream Japanese gyutos with either shiroko (white carbon steel), VG-10 or VG-10 warikomi (sandwich with VG-10 in the core. ) There aren't any bad ones that I know of. Quality is very consistent from brand to brand. I have tested models from Suisin, Masamoto, Nenox, Kanetsune, Mac, Kikuichi, Hattori as examples and all are quite good. The Kasumi and Shun have good blades. I'm not as fond of the handles but many people are and they are also just fine. Basically, If you're paying close to $100 for a carbon steel 9 1/2" gyuto or over $100 for a basic VG-10 or VG-10 warikomi, you're there. The prices can go up to $400 but it gets into the realm of fit, finish, exotic handles and the like.
Drop in on our cutlery forum some time at http://www.foodieforums.com and say hi. We talk about Japanese kitchen cutlery all the time there. Some of the guys have some really exotic stuff. We have some reviews there you can read also.
