New Kitchen Knife

Tom--- What kind of flour are you workin with?? :confused::eek::D
Get the Ryback!!! The spider knows. :cool:
 
lunde said:
+1 for Global knives. I love their one-piece design. We own seven of their knives, four of which form a set of steak knives, and my favorite for food preparation is their seven-inch Santoku with flutes (G-48).
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Careful if you have wet or greasy hands. The Global knives I've worked with I would consider unsafe under those conditions.
 
i have been using Mac's mighty santoku for about 4 years now. It's my fav knife.
 
monsterdog, you wrote:
Careful if you have wet or greasy hands. The Global knives I've worked with I would consider unsafe under those conditions.
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Actually, the handle texture (and contour, to some extent) makes the knife no more difficult to use when one's hands are oily, greasy, or otherwise wet or moist.
 
I can't stop buying blades from watanAbe. Sexy knives. He delivers fast and never an issue with customs as he labels my one of akinds as 30 dollar pieces.
 
Lycosa said:
Grim--- I have cooked professionally for 16 years. The Wilkins Ryback chef knife is the FINEST knife knife I have EVER used. :)
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With that kind of endorsement from a pro I had to check the Wilkins site out. The series 2 knives look great. Wilkins offers them in both stainless and carbon steel. The stainless are hardened to R58-R59 and the 1.2519 c. steel R60-R62. I tend to lean towards the stainless due to ease of maintenance.
 
230grains said:
It's depressing... I have a ten dollar set up walmart knives, so my busses do my kitchen duty. You'll find me chopping up onions with my zilla on any given day, it gets the job done though! Some day i'll invest in some good kitchen knives.. some day.
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Ha, I know what you mean, I have a cheap set from Sears. All my knives have to rotate through the kitchen at some point and why I like them to be able to slice and dice. I process alot of wild game as well, not to mention Deer Jerky which has to be sliced very thin. My new CABS will excel at this task :thumbup:
 
Kevin Wilkins responded to my e-mail requesting more info on the Series 2 Ryback. He recommends the Becut stainless over the carbon steel version. Looking into ordering one.
 
Great thread - I love cooking and find it rather therapeutic after a long day and a great way to have fun with my fiance. Maybe we should get a favorite Hog recipe thread going :D

I tried the Global and, although gorgeous knives, they were just a bit light for me... I'm a fan of Shun too (great knife bt280) - perfect weight, great handle and easy to get very sharp - these are my most used:

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I use the santoku and boning the most...

I am going to give the Ryback a look as well!
 
Those look really nice! Shun has decided to cancel their Elite series for some reason. I placed and order for a set of Elite steak knives which had been discounted because of this. Wonder what was behind their decision.
 
Prices-Prices... Talk is cheap. What do these run? just spent $10.00 for a sweet Sokuta whatever and a bread knife-both $10 and ceramic. Ill buy a Busse-but not yet there for the kitchen yet.
 
CR33 said:
Prices-Prices... Talk is cheap. What do these run? just spent $10.00 for a sweet Sokuta whatever and a bread knife-both $10 and ceramic. Ill buy a Busse-but not yet there for the kitchen yet.
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The Shun knives while not cheap are a lot less expensive than the average Busse. The thin and fat Nicks are the only kitchen knives that Busse made that I am aware of. They are rare and expensive. You should be able to find a Shun knife set in the $500 range. I think an individual Chefs knife would run between $100 to $200. A simple Google search will find them.

I own a ceramic knife and the only issues is that it can chip and has to be sent to the factory for sharpening. Mine is dull right now but when it was sharp it sliced better than any steel bladed knife that I own. While a great slicer I don't think that they are designed for chopping.

The advantages the Shun or similar knife has is that it should be close to the ceramic in slicing performance, can be sharpened at home, and it looks great. It should also be better for chopping since it would be less prone to chip.
 
I have four knives...a takeda 210 gyuto with custom Stephan Keller handle, a butch harner nakiri, a sun elite parer and a shun birds beak parer. While I have been in and out of pocket knives and fixed blades, these will never leave. Speaks volumes in my world! Seriously, as crazy as it sounds, I am happy, and done with, my kitchen knives
 
Mr. Clean said:
I have four knives...a takeda 210 gyuto with custom Stephan Keller handle, a butch harner nakiri, a sun elite parer and a shun birds beak parer. While I have been in and out of pocket knives and fixed blades, these will never leave. Speaks volumes in my world! Seriously, as crazy as it sounds, I am happy, and done with, my kitchen knives
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That doesn't sound crazy it sounds smart! I am new here and need to put the breaks on before I go broke.

Mike, any idea why Shun canceled the Elite series? I have thought about buying some of the Elite knives for a long time but put it off. You may want to consider adding some Elite steak knives. They have been discounted to around $310 for a cased set of four. I placed an order for a set this weekend.
 
I got a Mac like that a couple months ago. Amazing slicer. The Wusthof chef's knife is a butter knife in comparison.
 
7p62mm said:
That doesn't sound crazy it sounds smart! I am new here and need to put the breaks on before I go broke.

Mike, any idea why Shun canceled the Elite series? I have thought about buying some of the Elite knives for a long time but put it off. You may want to consider adding some Elite steak knives. They have been discounted to around $310 for a cased set of four. I placed an order for a set this weekend.
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Yeah, I'm very happy with my kitchen cutlery and don't feel the need to get more.

Shun probably discontinued the Elite series to make way for their other lines that have since came out. As far as steak knives go though, I'm a Target lover. No sense in introducing a nice knife to a ceramic plate :(
 
Duud- Did you get that Wilkin's Ryback?
I just did a chef knife demo yesterday with my Ryback. Kevin should be getting some orders.
 
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