I converted my wustof set to the Japanese angle and like them much better. I'm looking into something like this for sharpening.
Chef knife
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I converted my wustof set to the Japanese angle and like them much better. I'm looking into something like this for sharpening.
I was gonna say "I think that's why I SHUN'D the Japanese knives" but figured i'd get boo'd out of here.
Fun fact, Forged In Fire is the show that caused a local village to almost burn to thre ground because some resident meth head tried to build sword with a trashcan fire in his back yard.
What's kinda funny, Cohoes was a total ******** before.. and since half (yes half) of it burned down, they've kind of rebuilt it and it's starting to get some nice establishments. I'm not saying it's a conspiracy, but I also wouldn't be shocked if the mayor paid this guy a hundo to basically set fire to the city and start anew.
What's kinda funny, Cohoes was a total ******** before.. and since half (yes half) of it burned down, they've kind of rebuilt it and it's starting to get some nice establishments. I'm not saying it's a conspiracy, but I also wouldn't be shocked if the mayor paid this guy a hundo to basically set fire to the city and start anew.
Almost just want to change the title of this and make it a general knife thread. Good info, and I appreciate it. At this point, I think I'll get a German and Japanese knife. You guys put me down the rabbit hole, and honestly, I see the utility of both.
I have to have a somewhat traditional curved chef knife, because I'm more of a rock chopper when I prep. Wish they'd hurry and deposit my TrumpBux so I could treat myself...
I have to have a somewhat traditional curved chef knife, because I'm more of a rock chopper when I prep. Wish they'd hurry and deposit my TrumpBux so I could treat myself...
I feel like a lot of this debate is splitting hairs. Just don't buy something super cheap, although even that, some Chefs swear by that "$10 Harbor Freight knife".. I think as long as you take care of them and sharpen them, you'll be good with whatever you buy.
I'd be fine with starting a general knife thread. Pocket knives, hunting blades, self defense, kitchen, survival/camp, utility, etc. It'd be a good discussion.
Fire up that spinoff thread. I'd imagine plenty of posters around here have something to add to the conversation that aren't clicking into this one because they don't cook for a hobby.
Very much agree with this. A good knife bought at Walmart (KitchenAid, Farberware, Oster, etc) and well maintained will perform better than a much more expensive Wusthof/Henckels that is not well maintained.
This discussion should probably be in GYERO. That is the accepted home for all things pretentious, overly-analyzed, and superfluous spending.
Sharpening is my big weakness. I have a two sided stone but I just feel clumsy using it. Also have a 3 sided diamond wand and a honing steel. I'm pretty good with those two but once a year or so I'd like to put a razor back on all my kinves. Any links to instructional videos for sharpening?
And don't take that the wrong way. If anybody loves pretention, analyzing purchases to death, and spending a lot of money on mundane items, it's me.
This is his page, I believe his wife has her own page too.
Same here, I started with a whet stone but got frustrated. After I got the Global set I realized I prefered the Japanese angle over the european style so I bought the Chefs Choice "Trizor" electric sharpener. It does alright but I feel like they could be sharper.
I'm not a fan of those sharpening systems. The angle and pitch of the sharpening stone is static with the guide, but on larger or straighter blades it doesn't allow them to follow the edge of the blade.I converted my wustof set to the Japanese angle and like them much better. I'm looking into something like this for sharpening.
In other words, that sharpener will screw up your knife permanently.
I had a buddy bring me his 8" chef knife he had sharpened with one if those and the bevel was different at the belly of the blade than it was across the point, and at the base if the blade there was a gouge where the stone angle changed so drastically it cut into the edge.
I always thought the electric took off too much metal. I know deck hands across the world love them but they're also using seasonal use knives and need a quick sharp edge everyday.
I dont like electric sharpeners at all on a high quality blade. They take off too much too quick, and at that speed the heat built up can change the temper of the edge.
Aside from some honing, I feel like I'll probably just bring them to someone. Feels like it's worth it and less a chance I do actual damage.
Just curious, were you using the hand guard or just your bare hand to move the food that you were cutting back and forth on the mandolin?
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I can see that. The hand guard is great for round shaped veggies like onions but is more challenging for long and thin vegetables like celery or zucchini.
Knives just got here. Woo, even more impressed with this company. Packaging, knife block, the weight and balance are choice. One of my concerns was that the logo and company info took up a big portion of the blade (see my photos earlier), but that must have just been for marketing purposes on their website, because the etching is about half the size.
And damn, you never really know how crappy and dull your knife is until you use something that's properly sharpened.
And damn, you never really know how crappy and dull your knife is until you use something that's properly sharpened.
Stones are hard to get right, I did manage to get about half of the blade sharpened up to where it would dry shave on my arm but not the whole thing. I get a decent amount of practice a few times a year sharpening all of the cheaper knives to a lesser edge (my wife is afraid of using a SUPER sharp knife) but... yeah, it's tough. I have two double sided ones, a 400/1000 and a 1000/6000.
That sharpening place still exist in S Matthew’s? Hermindingers or some ****...Brought my Wustoffs there.
I guess I’m the only one rocking the Swedish steel. Gonna try to find a good place round these parts to sharpen my kit.
I guess I’m the only one rocking the Swedish steel. Gonna try to find a good place round these parts to sharpen my kit.
Yep. Where I bought mine and take them to get sharpened.
If you are uncomfortable with sharpening, you can get a good two sided leather strop with compound and strop your knife 20 times per side every month or every time they get dull. That will lengthen the time between getting your knife professionally sharpened and keep them pristine for daily use.
Strop
Ended up purchasing the Bob Kramer Zwilling Damascus steel. Just went to take a look and as soon as I put it in my hand my wallet was done for. Haven't used it yet.
I also picked up 400 and 1000 grit whetstones. Plan on just doing the marker trick on the edge of some of my cheap blades to learn proper sharpening. The tutorials on youtube make it look super easy, but I'd venture that it takes some practice.
I also picked up 400 and 1000 grit whetstones. Plan on just doing the marker trick on the edge of some of my cheap blades to learn proper sharpening. The tutorials on youtube make it look super easy, but I'd venture that it takes some practice.
My favorite tip for sharpening is to check the edge for a reflection. Hold the knife with the blade pointing up toward a bright light, or better yet the sun. Rotate it slightly toward yourself to see if you get any reflections from the very edge. You'll be surprised how many imperfections show up this way.
Also, if you aren't honing after sharpening (and before cutting) then you aren't doing it right. Gotta get everything lined up right to maximize performance.
Also, if you aren't honing after sharpening (and before cutting) then you aren't doing it right. Gotta get everything lined up right to maximize performance.
You're supposed to hone before every time using the knife, right? I need to start getting in the habit of that.
It lines up the edge set that you get a cleaner cut. A properly sharpened blade is extremely thin at the edge of the blade, so cutting anything can cause it to slightly move in different directions which will reduce its performance.
Huge props to Wustof. Straight up replaced basically an entire set of 14 year old knives because the handle material was all cracked. So now I have a new chefs, utility, pairing, bread and filet. Amazing.
As for sharpening, since I'm working on a lot of knives from blunt edges, I went with the Ken Onion Work Sharp. Should work fine on my other blades as the final belt is essentially a strop. My arms almost died trying to take a blunt tool steel to razor sharp with whetstone.
As for sharpening, since I'm working on a lot of knives from blunt edges, I went with the Ken Onion Work Sharp. Should work fine on my other blades as the final belt is essentially a strop. My arms almost died trying to take a blunt tool steel to razor sharp with whetstone.
I can’t help but notice all you guys missed the greatest kitchen knives known to man. The Ginsu knife collection is without debate the greatest ever produced. I cut a house brick in half then Sheetrock, washed it off the cut a fully ripe tomato into razor thin slices 