cutlery Your favorite kitchen knifes...
- Thread starter The Hot Pepper
- Start date
Just used my phone camera so it's not the best... Set of Kai knives, the Shun at the top is reserved for special meals, the rest are my daily set. They're better than anything i've ever had before so i'm pretty happy with them. They hold their edges really really well and the red and green left facing knives are Rikons which are reserved for peppers, the birds beak really helps get out the placenta in funny shaped hot peppers. Ceramic peeler kicks ass; i ended up getting a cut resistant glove because it glides through things so easily. not pictured is my ceramic swiss army pearing knife... it's reserved for cutting softer fruits I intend to dehydrate as they don't change color so much, also because it makes me nervous since it's so thin and brittle.
Yup. Same knife I have.
Cuts like butta.
I need mine sharpened bad! I know how not.
Cuts like butta.
I need mine sharpened bad! I know how not.
We use one of these. Works fine and fits in the kitchen drawer
http://www.amazon.com/Smiths-JIFF-S-10-Second-Scissors-Sharpener/dp/B0018VL3JW/ref=sr_1_23?ie=UTF8&qid=1366038659&sr=8-23&keywords=knife+sharpener
http://www.amazon.com/Smiths-JIFF-S-10-Second-Scissors-Sharpener/dp/B0018VL3JW/ref=sr_1_23?ie=UTF8&qid=1366038659&sr=8-23&keywords=knife+sharpener
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Why is the Shun used differently? Im looking for a Chinese Chefs knife myself
Good deal. I'm gonna have to get one. That alone won't keep a sharp edge though, I'm gonna have to learn to hone the blade. I guess I'll have to practice on less valuable knives.
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I bought this years ago and it does a great job as long as you don't let them get too dull, it is a very fine sharpener and would take forever to do a real dull knife. . If they get too dull, it is time to break out the oil and stone and do it the old fashion way.
Now, this knife is truly awesome. I almost never really have a reason to use it, but every time I do, I smile. Bad ass.
The blade is much thinner and I don't have a honing steel yet, i'm a bit afraid of damaging the blade compared to the others. I'd rather use the other ones for every day utility knives but for certain things it's tough to beat... like shaving garlic so thin it basically dissolves in a saucepan. It's pretty awesome for making salads, shaving things like garlic and ginger so thin that it's a nice mellow complimentary background flavor instead of biting into a chunk of something and getting an overpowering taste. That's my own personal thing I do anyway. May just be all in my head
plus when people come over it's a little fun to have a razor sharp Damascus work of art instead of my rainbow childrens knife set
Nope. Unfortunately, nothing will. I'm not sure the carbon content of the steel, but it is soft enough to dull over time.
Edited to add this afterthought: You might want to get a set of ceramic sticks, too. Excellent for a razor sharp edge
I bought this years ago and it does a great job as long as you don't let them get too dull, it is a very fine sharpener and would take forever to do a real dull knife. . If they get too dull, it is time to break out the oil and stone and do it the old fashion way.
Yep. I find that the best way to maintain the edge and for best cutting performance, I run the hand-held sharpener over the blade a few times before every use.
I have a set from spyderco and it's what I use when my knife edge just isn't cutting it anymore
corny puns aside; a few swipes down them and it's back to cutting see-through veggies and potatoes like they're an orange.
A little worse for the wear cosmetically, but has retained a keen edge for the many years I've owned it.
http://imgur.com/9N3fZVX.jpg
http://imgur.com/9N3fZVX.jpg
Knifes Porn !! Yeah my favourite, after guitars !!
So my favourite are Takeda Knifes :
These are not mine, I'm too lazy to take a pic of my Takeda (drinking my first coffee of the morning).
And my favourite stones :
I got 1K to 16K (I will buy the 32K when I'll have money). They are the best synthetic stones I've ever tried so far.
So my favourite are Takeda Knifes :
These are not mine, I'm too lazy to take a pic of my Takeda (drinking my first coffee of the morning).
And my favourite stones :
I got 1K to 16K (I will buy the 32K when I'll have money). They are the best synthetic stones I've ever tried so far.
No, just a regular French guy who likes cooking. They are pretty cheap for handmade Japanese knifes (around $250, and with euro it's even cheaper at 190&euro
. If you think about it, you will pay $70 for a crap Haiku knife that worth nothing imo (sorry for those who have some, jmo), so I think it's a better investment to buy less knifes and add $180 and have a real knife made by a real master with his own little hands. We are lucky because Takeda loves Paris and he often go to a store close to where I live. I don't have all the collection you see on the pic, but I plan to do so. 
If you think Takeda knifes are expensive, look at Masamoto knifes (http://korin.com/Kni...moto-Sohonten_3), you won't find any under $1000 ....
im using TRAMONTINA 7" Chefs knife
nice knive'sAshen said:It took me a long time to finally decide to buy this one... I would go into the store and drool over it and its siblings often.. My wife finally said " Buy the knife so I don't have to hear about it anymore "Of course now I want the Nakiri to match it
Shun classic 8 " chefs knife.
Shun classic Nakiri
damn!!!!!!!!!!! Are u a sushi chef?PHB said:Knifes Porn !! Yeah my favourite, after guitars !!
So my favourite are Takeda Knifes :
These are not mine, I'm too lazy to take a pic of my Takeda (drinking my first coffee of the morning).
And my favourite stones :
I got 1K to 16K (I will buy the 32K when I'll have money). They are the best synthetic stones I've ever tried so far.
