Knives.... what to get

Muscles

Kelsey wrote:

Only if I can blame you for any coffee machine upgrades. So you reckon a simple SS blade is better?

If going carbon, look for carbon core and SS outer, many of the Japanese knives have this but just check to be sure. Also, the carbon are lighter and I like heft. On the other side of the coin, they hold a sharper edge longer but for home use?? I have never been against over-kill in fact I normally encourage it and regulary employ it myself so I won't say don't go carbon 🙂

Seeya Latte wrote:

Hi Muscles Out of interest what do you use to polish those spots out?

Micromesh, expensive but worth it. I have from 1000 Grit up to 22,000 grit pieces (2in squared) and then finish off with some MAAS metal polish and a felt cloth.

WotB wrote:

I'll take your hand-me-downs Muscles. Wife doesn't allow me to buy new knives.

LOL mine either so we'll see how that goes. I almost had her convinced that we should give the current set to her folks but they would rarely use them so it seems a waste...

Brett_H

Do you cook much pumpkin? I have always used a heavier chefs knife for this reason. The 20cm Wusthof or Mundial styles are great as an all rounder. I have a Mundial 26cm almost brand new because it's just a bit too big for every day jobs and the big pumpkins are made pretty short work of by the 20cm Wusthofs.

Kelsey

We don't cook huge amounts of pumpkin, but it's probably a once-a-week feature in our kitchen for the Sunday night roast. Think the Japanese would survive? WotB, what're your thought on the carbon?

Muscles

Brett H wrote:

Do you cook much pumpkin? I have always used a heavier chefs knife for this reason. The 20cm Wusthof or Mundial styles are great as an all rounder. I have a Mundial 26cm almost brand new because it's just a bit too big for every day jobs and the big pumpkins are made pretty short work of by the 20cm Wusthofs.

Yep, exactly...

Seeya_Latte

Thanks Muscles Could be an option to get a scratch out in the kitchen sink that's been bugging me

WotB

Carbon steel is nice to have, but requires much more upkeep. Probably not worth it if you're not using them 8+ hours a day.

Koffee_Kosmo

If memory serves me right we used to use these long yellow handled knife for cutting all forms of fruit and vegetable preparation in the fruit shop I owned over 20 years ago I still have it downstairs and will get he brad for you tomorrow

Brett_H

Koffee Kosmo wrote:

If memory serves me right we used to use these long yellow handled knife for cutting all forms of fruit and vegetable preparation in the fruit shop I owned over 20 years ago I still have it downstairs and will get the brand for you tomorrow

Very iron chef statement here KK :thumb: Us too in the Rellies restaurant. Wenger and Victorinox yellow plastic fantastics were supplied for hack work. Different types of Wusthof and the odd Furi and Global for other jobs like filleting etc. we're in the rack also. The plastic ones held their edge just about as well as the others with the exception of the Tridents which were the favorite. From memory some of these walked saddly, and weren't replaced understandably.

Kelsey

WotB wrote:

Carbon steel is nice to have, but requires much more upkeep. Probably not worth it if you're not using them 8+ hours a day.

Beyond being ultra careful about washing and drying immediately after use, any other upkeep issue with them?

Muscles

Coating the blade in camellia oil if knife kept in moist or humid environment...

littleroundman

Here ya go, Kelsey, frighten yourself. Excellent range, excellent prices and super nice people, to boot: http://www.chefknivestogo.com/ and, if you want to learn more about knives and sharpening, or are looking for recommendations, they have a forum as well: http://chefknivestogo.freeforums.org/

Kelsey

Damnit Littleroundman, I don't have time to get lost on yet another knife site! :thumb:

littleroundman

Kelsey wrote:

Damnit Littleroundman, I don't have time to get lost on yet another knife site! :thumb:

Probably a good thing, too. Knife addiction is frighteningly similar to what happens with coffee. Once a person has tried real coffee from a real machine, he/she can never go back. So is with knives. Once I'd cut with a real knife, I was done for.

Muscles

Nice thread on KKF Kelsey. Its a good forum and i see a lot of familiar people on there from the wetshaving community. Any closer to making a decision on which knife you are going to get?

Kelsey

Between here and KKF it's opened up a new world to me - which I like. I'm hoping to get to a knife store next week to get a feel for the different styles, see what feels better in the hand.

WotB

Good knife shops should have a supply of things on hand to test the feel and performance of the knives I think. They may sell more knives because of it. Sorry daydreaming again of this utopia I know will never exist...

RichardM

WotB wrote:

Good knife shops should have a supply of things on hand to test the feel and performance of the knives I think. They may sell more knives because of it. Sorry daydreaming again of this utopia I know will never exist...

Take an onion, and apple, a pumpkin and some salmon in a bag into King of Knives and see what funny looks you get :rofl:

Kelsey

I know what you mean - at least with coffee machines we hopefully get something like a real world test. I just hope get a feel for the size and heft.

Brett_H

Kelsey... ~~Food~~ Knife specials for thought. Seems like Everten may have been following your thread :rofl:

Kelsey

I'm away for the weekend, so limited to mobile - are they doing something interesting? BTW - stopped into a King Of Knives today and waddayaknow, they had a board with a variety of hard and soft veges out and the ability to test anything in there range. So I spent some quality time with The following 20 chef knives: - global (for reference) - Wustof Ikon - Shun Classic - Shun Premier - Ran something - Furi - Wustof Culinar - Some random Thai brand at close to the same price First impressions: Still liked the Global, but it's too light compared to the others, by a long shot. It'd do if I decided $100 was the limit. The Furi and Thai brand were immediately discarded (this was before I knew anything about it). Just didn't like the feel. At first the Wustof was competing nicely, but I eventually felt that it was too heavy - required more force to cut despite the extra weight. The Culinar I tried later and actually got a bit of wrist pain using it - which went away immediately abs didn't return using any of the other knives. After a while, I wound up doing a round-robin of cutting with the Shun Premier, Shun Classic and the Yaxell Ran - I wound up preferring either the Ran or the Shun classic. The D-shape handle suited me better than the more western style of the Premier. So WotB, you preferred the Kasumi to the Shun- they seem fundamentally the same, so just curious as to your thoughts. Has anyone even heard of the Ran?

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