Realistic Kitchen Knives :(

We have one really fine kitchen knife, the Spyderco KX06P Yang. This knife is really well designed and thins down to take a very fine edge. It also holds that edge for a long time with its VG-10 steel, and costs under $50. You must hand wash it, but I enjoy using it so much that I am glad to spend that extra time with it. :o
 
www.grohmannknives.com

They offer a stainless forged series for professional use, excellent value. They offer "seconds" at 50% off. I recently purchased some...minor, minor cosmetic damage. If fact, you'll be challenged to find the fault. Made in Canada.
 
Stainz said:
Seriously, if you have a decent hunting knife that you can re-assign duties to, try it. Luckily, I am so happy with the 119 in it's new duties, my Kalinga Pro, Puma White Hunter, and Barkies are safe!

Stainz

PS I am the chef... sure, my wife cringes when I cut veggies or meat with that 119 - but I like it!
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I am curious. I've seen a number of posts about those using non kitchen knives in the kitchen for daily duty. Don't get me wrong I use a Mora on winter squash to save my good knives and my wife doesn't touch them (squash that is). The wife was out of town for a couple of weeks with the kids, so I used a mora clipper, a 5 1/2" mora, Vic cadet, and a spyderco Military for that period. While they all worked, they worked more slowly, with less accuracy, comfort and/or precision versus either my Wustoffs, Messermeisters, Globals, or Seki's. I guess it is a function of the right tool for the right job; however, I guess one gets used to a certain feel and makes it work for him/her.

Agreed on using the old/out of favor outdoor blades at least for some things in the kitchen. (Hey, it is already paid for)
 
gbaker said:
You should post this in the traditional forum. You really want the wife to go over the edge - teach the 10 yr to sharpen the knife.
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I plan on it - she hasn't dulled the knife yet, and I have shown her how to run it over the back of her notepad.
 
That's very cool to have a 10 year old daughter who uses and respects knives. When's she getting into guns?

Please forgive the following thread drift:

Gunmike1,

Was the Tojiro parer thin enough? As you can see, I smacked it around on the belt sander, but it may still be too thick.
 
thombrogan said:
Gunmike1,

Was the Tojiro parer thin enough? As you can see, I smacked it around on the belt sander, but it may still be too thick.
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It worked great on strawberries last night, but isn't quite in the same league as my Ultimate Paring Knife, errr, Krein Ultimate Caper and it's foil thin edge and full height hollow grind, which I use for paring duty when it is on my belt. The M4 requires a wash & wipe down immediately after cutting up stuff, however, unlike the Tojiro. The Tojiro is a MASSIVE improvement over the crap paring knife I was using that was in my block, though, and I really appreciate your generosity with your kitchen knives. I need to think up a feast to cook tonight to give all of the knives a good workout, then I can binge on food and work up a good sharpening backlog.

Mike
 
wintermute said:
I've posted a few times on this subject - my wife's a great cook, cooks all of the time, and our Henckels 4 Stars dull like crazy or at least get rolled edges and become useless. She needs knives that won't crap out on her all of the time. I had asked recommendations here a few times for good kitchen knives. I've drooled over Hattori and Shun and Tojiro knives.

I've finally faced reality and come to the realization that my wife will destroy any finely made piece of Japanese craftsmanship. This enlightenment has calmed me. I can accept this. Now the question is, what constitutes a good cheap kitchen knife? Forschner? A.G. Russell? Something else? will these out-perform the Henckels?
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Well - I know you said she'll destroy any finely made Japanese knife but I can highly recommend a set of knives on japanesewoodoworker.com. The tosagata knives are inexpensive, extremely sharp, and easy to sharpen. Plus, they already have a beat up look to them!
http://www.japanwoodworker.com/dept.asp?dept_id=13198
Cheaper even I think than the Forschner knives, although Forschner are very good too.
 
8" Victorinox is my most used kitchen knife. Love them. The 10" gets the really big jobs. Even some chefs swear that you can't get them in colors other than black.

P1080740.jpg


oregon
 
I've heard a lot of good reviews about the Shun knives.

I havn't heard anyone talk about the Wusthof knives. They are pretty pricey as well, are they any good?
 
eleven said:
We have one really fine kitchen knife, the Spyderco KX06P Yang. This knife is really well designed and thins down to take a very fine edge. It also holds that edge for a long time with its VG-10 steel, and costs under $50. You must hand wash it, but I enjoy using it so much that I am glad to spend that extra time with it. :o
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Great knife. It is became favorite in our family right away. My wife and I even fight for it.
We need to get one more.
 
gunmike1 said:
It worked great on strawberries last night, but isn't quite in the same league as my Ultimate Paring Knife, errr, Krein Ultimate Caper and it's foil thin edge and full height hollow grind, which I use for paring duty when it is on my belt.
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Ugh. I knew I should've hit it with the hollow grinder! :(

Mr. Clean,

Those Tosagata look great and Padu Merlotti refurbished on in a way that makes it breath-taking, but I'm thinking high-hardness white-paper and blue-paper steels won't survive one cooking session based on Wintermute's comments.
 
banana-clip said:
I've heard a lot of good reviews about the Shun knives.

I havn't heard anyone talk about the Wusthof knives. They are pretty pricey as well, are they any good?
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Good is relative. They are generally high quality western style cooking knives. I doubt anyone would say they are substandard (any of the product lines). They are not inexpensive (again subjective), and for the same $ one could get any number of Japanese style knives (trad handle or western handle) for a comparable price. They make a santoku style with cullens on the side, but the rest are Western styles.

If you want Japanese style blades (regardless of handle style), then look in that arena instead of a Western style maker.
 
I vote for Forschner. There is a reason those knives are so popular with butchers (do a search on google groups or look at some butcher website like http://www.butcher-packer.com/). My familly does a lot of hunting and meat processing so you could say our knives have been put to the test. I also own some Chicago Cutlery and Wursthof Silverpoint. The Forschner knives are by far the easiest to sharpen. The Wursthof are awful since the blades are so hard many of my knives have small chips out of the blades. The chips are in part due to poor handling by my wife, a problem we have in common.
 
thombrogan said:
Ugh. I knew I should've hit it with the hollow grinder! :(
QUOTE]

No need for the hollow grind, sir, the knife works good as is! My Ultimate Caper just seems to be a handy and supremely capable paring knife while on my hip, in addition to obliterating boxes, plastics, rope, ect. How thick was the edge on the Tojiro originally? You certainly have it cutting real nice now, I just happen to have a lot of sharpened tin foil around that makes most other knives seem thick and wedgy, even if my wife thinks they are wafer thin. It's all that Krein guy's fault. He has to go and regrind all of my stuff to warp my sense of cutting ability. Thanks again for the kitchen steel, replacing some of my county fair bought knife set was something I've been jonesing to do for a long time now, and thanks to your generosity I have a nice set of Japanese cutlery for the kitchen. I owe you big time.

Mike
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Zeasor and Esav - thanks for the input, and the links. I'll work the new edge onto the users, and maybe with the junkers too, and I'll post the results at a later time.

The older Chicago's have a lot of years left in them, but the newer ones, well, they'll probably get tossed when I'm done. The blades on all of the newer ones don't even follow the centerline at all.

Stainz - I used my 119 in the kitchen for years when I was single; me & my roommate were too lazy to buy decent knives. After I got married, the wife took one look at it and said "no way." After I used her Chicago Chef one time, the 119 was retired. :( I still use it occasionally when she isn't around. ;)

thx - cpr
 
Why not approach it another way. Train her to properly use and care for her knives. As you say, she's a great cook so when she understands how much better she'll feel using a razor edge implement, hopefully she'll get on board.

Now, it didn't work with my wife....but I still think that it's a good theory. :D
 
tim8557 said:
Why not approach it another way. Train her to properly use and care for her knives.
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I'd rather stuff electric eels in my socks and give a tub bath to a puma than train my better half.

My wife is the chef in our family even though I'm the one addicted to cooking knives. She uses what she wants, how she wants, when she wants. If it's one of my knives, I'm pleased and flattered. If it needs tending afterwards, it's still all good because I'm addicted to sharpening.

tim8557 said:
Now, it didn't work with my wife....but I still think that it's a good theory. :D
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LOL! Reminds me of tiger trap discussions in "The Ghost and the Darkness."
 
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