On Cutlery ...

Great article. I really got seriously into good cutlery about 2 years ago and have several Japanese knives and a few German ones as well. I learned how to sharpen on wet stones and also have a few leather strops for finishing work/polishing.

I realized the importance of a good knife when I started fishing and filleting the fish in the 70's and thats when I also bought my 2 woks and cleavers. So I have atleast a dozen fillet knives from 8-12 inches and a couple of nice cleavers dating back to the 70's. One is stainless and the other carbon steel. I will post some pics of my knife collection on my day off this week. I'm one of those obsessive compulsive personality types. I have over 40 fishing rods and reels too. Its a real sickness. My wife always wonders what my next obsession will be lol.
 
SavinaRed said:
Great article. I really got seriously into good cutlery about 2 years ago and have several Japanese knives and a few German ones as well. I learned how to sharpen on wet stones and also have a few leather strops for finishing work/polishing.

I realized the importance of a good knife when I started fishing and filleting the fish in the 70's and thats when I also bought my 2 woks and cleavers. So I have atleast a dozen fillet knives from 8-12 inches and a couple of nice cleavers dating back to the 70's. One is stainless and the other carbon steel. I will post some pics of my knife collection on my day off this week. I'm one of those obsessive compulsive personality types. I have over 40 fishing rods and reels too. Its a real sickness. My wife always wonders what my next obsession will be lol.
Click to expand...
 
I'd like to see, certainly!
 
Danielle's got some of those personality features, so I'm pretty familiar with it, now. Do share, though, that would be a fun post.
 
Thanks for the link - great article.  Well worth the read.
 
I have a friend who is a blacksmith and did a project for me last spring.  I earned a few blisters as his striker.  He has an interest in making some Damascus blades.  I'll be getting a call to strike for him and I can't wait.
 
cone9 said:
Thanks for the link - great article.  Well worth the read.
 
I have a friend who is a blacksmith and did a project for me last spring.  I earned a few blisters as his striker.  He has an interest in making some Damascus blades.  I'll be getting a call to strike for him and I can't wait.
Click to expand...
I have 2 japanese knives that are damascus :)

This is one of my knives
 
http://www.cutleryandmore.com/shun-premier/wide-blade-sumo-santoku-knife-p126445?gclid=CPif15e-1cMCFYOSfgod364AwQ
 
and one of my paring knives
 
http://www.cutleryandmore.com/shun-premier/paring-knife-p116634

Also here is my favorite chefs knife and you cannot beat it for the value. It comes highly recommended from the knife experts who recommended it to me on a forum
 
http://www.cutleryandmore.com/tojiro-dp/chefs-knife-p113709

And for those looking for a really good 8 inch Chefs knife at a bargain price and recommended #1 best buy from America's Test Kitchen this is a great knife. I have one of these as well and one of there smaller 5 inch mini chefs knives.
 
http://www.consumersearch.com/kitchen-knives/victorinox-fibrox-8-inch-chefs-knife
 
I have a set of Wusthof classic knives in the kitchen that will never see the inside of a dishwasher.  I sharpen on a DMT aligner about once a year to hair jump off your arm sharp about once a year.  I have other thicker edge survival knives such as Scrapyard which is SR101 jack hammer steel Rockwell harden to 58-60 that can cut a car in half.  Being a knife collector that is one of the best reads on the different steels and hardening methods to make the perfect knife which will cut through a bolt and then slice paper.  Bravo.
 
SavinaRed said:
I have 2 japanese knives that are damascus :)

This is one of my knives
 
http://www.cutleryandmore.com/shun-premier/wide-blade-sumo-santoku-knife-p126445?gclid=CPif15e-1cMCFYOSfgod364AwQ
 
and one of my paring knives
 
http://www.cutleryandmore.com/shun-premier/paring-knife-p116634

Also here is my favorite chefs knife and you cannot beat it for the value. It comes highly recommended from the knife experts who recommended it to me on a forum
 
http://www.cutleryandmore.com/tojiro-dp/chefs-knife-p113709

And for those looking for a really good 8 inch Chefs knife at a bargain price and recommended #1 best buy from America's Test Kitchen this is a great knife. I have one of these as well and one of there smaller 5 inch mini chefs knives.
 
http://www.consumersearch.com/kitchen-knives/victorinox-fibrox-8-inch-chefs-knife
Click to expand...
 
The one was $57.48 w/ Prime, so of course you know what happened ...
http://amzn.com/B000UAPQGS
 
As an Amazon Associate we earn from qualifying purchases.
grantmichaels said:
 
Mind describing the basics of maintenance? ...
 
Probably time to step up from:
http://amzn.com/B00004VWKQ
Click to expand...
do not use that on your knife it will ruin it. You need to learn how to use the wet stones. a 1000 and 4000 or 6000 grit. Its all about the angle and a smooth technique. I watched allot of youtube videos to learn. I also made my own leather strop for polishing and finishing. 
 
As an Amazon Associate we earn from qualifying purchases.
Cool. My understanding is good German-style knives are generally made of softer metal (less carbon?). They don't hold an edge as long, require frequent honing but are much easier to hone and sharpen. Conversely, Japanese-style knives are harder, stay sharper much longer, but tend to be brittle. I've known several cooks who steer clear of the Shun-style because they chip too easily. But these are people who use their knives way more than the average person.
 
A local knife sharpener highly recommended Dexter-Russell knives for the price. They're supposed to be high quality but nothing fancy.
 
As an Amazon Associate we earn from qualifying purchases.
hottoddy said:
Cool. My understanding is good German-style knives are generally made of softer metal (less carbon?). They don't hold an edge as long, require frequent honing but are much easier to hone and sharpen. Conversely, Japanese-style knives are harder, stay sharper much longer, but tend to be brittle. I've known several cooks who steer clear of the Shun-style because they chip too easily. But these are people who use their knives way more than the average person.
 
A local knife sharpener highly recommended Dexter-Russell knives for the price. They're supposed to be high quality but nothing fancy.
Click to expand...
I have some dexter russel filet and boning knives and I like them. For the same price range you can get a better knife which is the Victorinox. 
 
As an Amazon Associate we earn from qualifying purchases.
yeah, I suspected as much ... I'll watch some late-night youtube as per the usual, but thought you might have a rec on the actual physical items you've come to prefer (for it) ...
 
grantmichaels said:
yeah, I suspected as much ... I'll watch some late-night youtube as per the usual, but thought you might have a rec on the actual physical items you've come to prefer (for it) ...
Click to expand...
I will let you know. I will take a look. I'm off tomorrow and will take a look and the ones I picked up. I forgot off the top of my head lol.
 
SavinaRed said:
I will let you know. I will take a look. I'm off tomorrow and will take a look and the ones I picked up. I forgot off the top of my head lol.
Click to expand...
 
there's no hurry at all ...
 
i had been doing some window-shopping at korin ( http://korin.com/Knives) recently, but decided to hold off until i was able to do some more research ...
 
they have quite a range, for instance ... on the more expensive end:
http://korin.com/Nenohi-Shiro-ko-Honyaki-Mirror-Finished-Sakimaru-Takobiki-with-Corian-Handle?sc=27&category=280104
 
LOL.
 
You must log in or register to reply here.
Back
Top