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.
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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.
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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
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The one was $57.48 w/ Prime, so of course you know what happened ...
http://amzn.com/B000UAPQGS
 
grantmichaels said:
 
Mind describing the basics of maintenance? ...
 
Probably time to step up from:
http://amzn.com/B00004VWKQ
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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. 
 
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.
 
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.
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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. 
 
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) ...
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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.
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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.
 
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