Anyone have any experience with these knives....or this seller for that matter
www.japanesechefsknife.com is one of the coolest places on the net. They're like the exclusively cooking knife answer to NewGraham (well, they have a non-cooking knife site, too, but I only drool over the cooking knives and have given lots of my business to Koki. Think he'd be upset if we called him "The Koki Monster?")
Woot! I just got my grandma a slicer and a paring knife from Shun, and we're going to break them in on the turkey Thursday!
Wait until you use that paring knife, Lucky Bob! 95% of your pocketknives will seem like prybars after the first cut. Reminds me, might have to bring the a Shun chefs knife to my in-laws' so I can help out without wishing it was there...
Thom,
As a fellow kitchen knifenut (and a person who has bought knives from you), I love the nature of this thread.
Contrary to the majority in this forum, I have owned way more high end kitchen knives. As a individual who lives in the city - I just don't have any demanding activity for my EDC knives. The kitchen knives however can be used everyday and it ends up with a tasty treat.
Thanks for the kind words, Nick. As you now possess a Calypso 3, you may find there are all sorts of things which need cutting that you just didn't realize before.
Forschners for everyday cooking -- work great, easy to clean and maintain, cheap. I have one top of the line Henckels from way back when, but I wouldn't get another one.
Do you have the rosewood ones or the Fibrox ones? I have a Fibrox Chefs knife (for Fibrox chefs!) and it has a good balance of strength and agility for making detailed cuts and standing up to a pounding. Their paring knives are an unsung bargain, too.
My collection of kitchen knives is quite eclectic.
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My Old Hickory carver might get a workout this Thursday if I can convince my dad of its sharpitude.
Including my half dozen cheap 420-ish supermarket kitchen knives I use for sharpening practice, I think I have as many, if not more, kitchen knives than I do non-kitchen knives.
Cooking and hiking are the places where you can use large knives for as long as you want without drawing too many untowards looks (unless you garnish with a chef knife like do....).
That certainly is an eclectic and enjoyable list of knives there, DrThunder88.
For convincing your father your carving knife is sharp, you could try some foodie demonstrations. The most popular is dropping an heirloom tomato on the knife's edge and having it slice clean through with just its falling weight. Well, that takes a very sharp knife, but can also be done with a fragile edge, so it might not be completely convincing to someone who isn't a knife-obsessed foodie. So what you do is hold your carving knife edge up and hold the turkey above it and... Wait. Never mind. That'll only get you institutionalized while your Old Hickory carver sits unused. I'm sure you have other ways, though, and I wish you luck.
"Good" is as "good" does.
That's very true. According to one of the chefs Fleetparadox and I know, a lot of internationally ranked chefs use knives we consider dead-dull and they make internationally ranked food. My wifey can take a generic steak knife and whip up delicious food faster and better tasting than I can do with my sharpest and best-suited knives. Still, we're in it for the knives and that cool sensation when they gently pass through solid food with barely any feeling or make thinner-than-paper slices.
Thanks everyone! Happy Thanksgiving tomorrow!
