Kevin Wilkins
Knifemaker / Craftsman / Service Provider
- Joined
- Oct 7, 1998
- Messages
- 1,483
I have two almost done that are TiAlN coated which is dark antracite and they will have orange grips. The TiAlN is rated safe for food prep. Just have to mount the grips!
I prefer stainless knives in the kitchen because modern stainless cuts as well or better than carbon steel and is so much easier to maintain. The carbon steel knives I have in the kitchen never get used anymore.
Japanese cooks are trained differently than western cooks and the knives they use are also much different and often easily damaged when not used as designed and on what they were designed to cut. I've seen a lot of broken Japanese kitchen knives. The edges are often ground to 0.1mm (which is about the thickness of a sheet of typing paper) and 0.15-0.2mm is common. These knives dont take any lateral stress and using a fine vegetable knife on meat is not a good idea. Super thin edges, highly hardened simple carbon steel and an untrained user often spell a damaged edge. People spending money on serious Japanese kitchen knives should learn how and on what to use the knives befor they head out to the kitchen.
Western cooks use their knives differently and use different knives. My brother in law has been training cooks for 30 years. Most Western general purpose 200mm chef's knives will take a good bit of abuse and still provide good service.
I prefer stainless knives in the kitchen because modern stainless cuts as well or better than carbon steel and is so much easier to maintain. The carbon steel knives I have in the kitchen never get used anymore.
Japanese cooks are trained differently than western cooks and the knives they use are also much different and often easily damaged when not used as designed and on what they were designed to cut. I've seen a lot of broken Japanese kitchen knives. The edges are often ground to 0.1mm (which is about the thickness of a sheet of typing paper) and 0.15-0.2mm is common. These knives dont take any lateral stress and using a fine vegetable knife on meat is not a good idea. Super thin edges, highly hardened simple carbon steel and an untrained user often spell a damaged edge. People spending money on serious Japanese kitchen knives should learn how and on what to use the knives befor they head out to the kitchen.
Western cooks use their knives differently and use different knives. My brother in law has been training cooks for 30 years. Most Western general purpose 200mm chef's knives will take a good bit of abuse and still provide good service.
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