Is Kitchen Knife Count?

Thomas W said:
Funny...I have just the opposite experience. The Katana's felt and performed up to their price point, didn't feel much more. I may have some bias though.;)

No argument or propaganda, just know what goes into Shun, and high end knives made in Japan.

We have factories in both Japan and China, and I just don't think you will find any blades coming from China that can match up. Although if there would be any type of cutlery that could get there it would be blades for the kitchen (much easier to manufacture than a folder).

At this time I'd be very surprised to see any volume manufacturer import high end steel to the mainland, kinda would defeat the purpose. The VG-1 Clad is probably as good at it gets. looks good. I have a hard time understanding how it out performs VG-10, but don't dispute your findings.

I do understand what you are saying about our "D" shaped handles. Lefties may not be overly fond of them. Personally they feel like a dream to my dominate right hand. FYI, the "Elite" and "Kaji" series we produce have not incorporated the "D" shape handle.

In any case no offense taken, it's a good discussion with a subject (kitchen cutlery) I wish there was more of.:thumbup:
Click to expand...

I haven't tried the Elite or Kaji lines and being a lefty it was no picnic trying to to adjust to the D shaped handle of the 10" model. Don't get me wrong when I went through culinary school the Shuns were the envy of most all of us, beautiful knives to be sure. I haven't held one in years though. As to the types of metal, I am no metallurgist and I am sure there will be ten people to attest that what you say is true.:cool:

as a matter of fact a friend of mine that is a line cook at Providence (great seafood if your in LA!) has one and loves it, we go back and forth all the time. She calls me a cheap SOB and I tell her she is a snob:D

...and since I have you on the subject over this way, nice job on the Blur line now those are some great designed, value packed folders. I would show you the pic of one I EDC'd all through culinary school and it is still the "go to" knife at work. Red Aluminum handles, now that is a great knife!:o:thumbup::D
 
In my experience, Shun's are about as good as it gets at the price point, not that I've tried them all by any means. I can see how some people might not like the D-shaped handle, but to be fair they do make 'em in left-handed versions, too. You just have to be aware of what you're buying. They feel like an extension of my hand, superbly balanced and very sharp. They hold an edge exceedingly well. If I could afford custom Murray Carters or Hattori KDs I'd buy them, but sadly I can't! So I have to aim a bit lower.

That said, my roll has several German knives, too. You gotta have the right tool for the job, and a very hard knife with a thin bevel isn't always it. Plus, I don't always feel comfortable leaving a case full of Shuns lying around a restaurant kitchen...there's always a couple shifty ones there and they all know what they cost! Plus, on occasion I let people use a knife, but my generousity is limited to my <$50 blades.;) I keep them all very sharp, and I've lowered the bevel on a couple of 'em. Messermeister, Henckels and Wusthof all make pretty good knives- not the technology equal of the Japanese blades, but good working knives.

For the record I concur re the Forschners- I especially like the Fibrox line. I keep a 12" granton-edged Fibrox slicer in my roll for cutting prime and carving; I no longer work hotel/banquet stuff so I can't justify spending a lot on a large, expensive Japanese slicing knife when I mostly use French knives, santukos and paring knives.
 
I just bought a set of Global synergy knives. Fantastic and laser sharp one piece knives with a convex edge. Made in Japan. Not sure if they sell them in the states. Normally cost about $400 AUD for the set I got but Myer (a big department store) had a special so I got them for $270 AUD.
 
knarfeng said:
nobar66,
You might try looking at Forschner paring knives. The ones with nylon handles run about $4 online. I think they have the design and performance properties you are looking for.

Forschner overall delivers excellent value for the dollar. To get better you need to spend 2 - 3 times as much.
Click to expand...
Thank you for your recommendation, knarfeng.
https://alpha.secured-websites.net/~emknife/ParingKnives.htm
Note how careful they are to NOT tell you the thickness of the blades. This, in my estimation is the MOST important characteristic in a paring knife for cutting salad and peeling stuff. Like I said, I've been trying for a few years to find an equal to my Mom's old cheap knife. Most knives in stores are wrapped (camouflaged) carefully in impenetrable plastic so you can't examine them and see how monstrously THICK the blades are. I use two knives for making salads, my Mom's thin little magic slicer and a Chicago Cutlery 6" chopper - that one is easily obtainable for $8-$10. I imagine it's difficult to manufacture a knife of 0.029" thickness like my Mom's old knife.
 
dulledge2 said:
nobar66 is referring to the rada cutlery knives been using them for many years still made in the usa.got mine at a flee market.try googleing them and welcome to the forums.
Click to expand...
Thanks, dulledge.
http://order.radakitchenstore.com/s...?action=prepare_detail&itm_id=653&itm_index=1
This LOOKS like the same knife, but they won't tell you the thickness. I suppose I'll have to gamble again, for $5, and order one online. I have a Chuppa, acquired somewhere in my search, that LOOKS like my Mom's old knife but measures 0.045" thick, twice as thick as Mom's knife. And slices carrots TWICE as BAD as Mom's knife.
 
The Chef said:
Hi and WELCOME to Bladeforums!

THis is a great place to talk about kitchen knives...

Here are some tips for ya:

-Always wash your knife by hand, never in a dishwasher
-I use a 12" Wood handled Forschner for everything they are great, inexpensive knives that take a good edge and keep.
-Check in Asian markets for great deals on carbon knives, the upkeep it tougher but the score is $$ spent. The Debas and Veggie Cleavers are spot on when found and most will not cost more than 10$.
-Learn how to steel your blade to keep it sharp, a good knife only need be sharpened once a year, everything else is maintenance.
-A great more expensive knife to impress friends and family is a Tojiro! They look and act the part but cost much less than the comparable customs.
-Shun by Kershaw is goo but overpriced for what it is, look to the Calphon VG10 "Katana Series" damascus knives for a better priced, easier on small hand design that is not right hand specific (unless kershaw has changed this).


Any other questions which may come up, shoot'em out! There are lots of good people here to help.
Click to expand...
The Calphlaon Katana series is not VG-10, it's VG-1. Pretty sizeable difference. For what they are, I think the Katana series is more over priced than Shun's and I've owned them all. I returned the Calphalon. The fit and finish was bad, the handle uncomfortable. It was sharp though...

Those tosagata's I've mentioned are the most inexpensive I've found. There's a backorder on most styles but they are a great knife.

Really kitchen knives are the same as all other knives. A lot of people are passionate about what they use and like but there are more good knives out there than bad when you start looking.
 
Rob-Thats great, its good to like different knives:)...I however don't share your "right knife for the right job" sentiment. Guess its in the staging right? For me its always been do the job with what you got when you got it. When I was running from place to place training I got in the habit of taking a big french (first a Messermeister San Moritz 10" which gave way to a 11" Global then the Tojiro paired with the Forschner depending on setting ie stage at a banquet or personal chef) something to tourne with usually a little Messermeister and a Rosewood 12" slicer. So thats three knives according to the sexiness of payscale, no point to be the guy that takes a tool box full of crap to the work site. ;)
 
As far as carbon in the kitchen goes... When I make kitchen knives I put drops of mustard spaced about 1/4" apart and leave it overnight. Comes out wonderfully!
 
dsc01290sz6.jpg
A trip down memory lane right here for me anyway, there are the Tojiro 12", Messers. San Moritz Elite and Meridian 10", Forsch 12" and the cheap veg. cleaver from the Golden Lion Market in China Town.

I actually used the names right off the Meridian and now that I hold it again man, its a great knife. Pricey though. Anyway, I thought since I hadn't used the Germans in Years its only right to dust off a ye olde Chefy coat to go with it. Anyway. I hope my advice is (sans metal BS) is taken to the line! Have a good one.

-Zeke
 
bearcut said:
Educate
If you only buy one knife, please, get a forged knife, not a stamped knife. You will be so much happier. You can slowly add more as time passes.
Click to expand...

Phooey! That's personal preference. I've used lots of both and I prefer stamped. I primarily use Kershaw Kai (stamped). I think the Forschners (stamped) are terrific, but the Kai handles are easier to hang on to when they get greasy or wet. The ease of sharpening seems the same to me.

What you are comfortable with is lots more important than specs. A good steel is essential. I never pick up a kitchen knife without using my steel. My steel is steel. I prefer it to the ceramic ones I've tried.

I use a few different Kai paring knives. I'm not impressed, but I'm not impressed with any of the others I've tried.
 
I guess we all have our preferences. For me, the handle is the most important variable. Consequently I prefer the Furi knives over my German and Swiss ones.
I would use an 8 inch cook's knife most often, followed by a paring knife. If you like the Japanese blade shapes, Furi has some in that style.
These knives are not super hard, but are very thin, and stainless. I don't like carbon knives for fruit and veges because not only do the knives stain during cutting, the food often discolours and I can taste the 'steel'.
Furitechnics has info about their range.
Greg
 
I have a handmade kitchen knife bought in a sword shop in Osaka that for years I thought was the best knife I ever would own. Turns out the Benchmade Prestigedges chefs knife is just as good, and easier to keep an edge on.
 
My two favorite knives are a paring knife and a 10" chefs knife. I like the big knife, I find it most comfortable when chopping.
 
dulledge2 said:
nobar66-the rada paring knife is.030" thick.don't put in dishwasher.
Click to expand...

Thanks for telling me about Rada, dulledge. Received my new paring knife today $4.70 + $5.50 shipping. I've got at least that much invested in my hunt for a thin paring knife in local hardware and grocery stores. Its appearance is just slightly different from my Mom's old knife. It has a faint 'Rada' stamped on the blade. If my Mom's knife was so marked it might have save me some aggravation finding a replacement. It's sharper than mine, dunno what steel it is. Guess I'll have to get my SharpMaker out and hone my old one a bit. I'll probably buy a few more if I can figure out something else I want on their site to save shipping. They have a nice 15" pizza baking stone, but I've already got one that's slightly smaller and does super market pizza- for-one very nicely.
 
You must log in or register to reply here.
Back
Top