Knives.... what to get

Seeya Latte · June 2012

on 1339040463:

I have sevral carbon steel straight razors and they develop water spots on the blade just in the time it takes to shave so I have to continually polish out the spots. :thumb:

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

WotB · June 2012

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

Muscles · June 2012

on 1339046349:

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

on 1339047126:

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.

on 1339047818:

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 · June 2012

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 · June 2012

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 · June 2012

on 1339050163:

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 · June 2012

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

WotB · June 2012

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 · June 2012

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 · June 2012

on 1339069404:

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 · June 2012

on 1339061282:

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 · June 2012

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

littleroundman · June 2012

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 · June 2012

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

littleroundman · June 2012

on 1339108642:

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 · June 2012

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 · June 2012

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 · June 2012

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 · June 2012

on 1339201298:

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 · June 2012

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 · June 2012

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

Kelsey · June 2012

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?

Brett H · June 2012

on 1339325438:

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?

Never heard of Ran. Check out http://www.everten.com.au/newsletters/newsletter257/MorePricesSlashed.htm

littleroundman · June 2012

The Yaxell Ran range is similar to the Shun classic range. It's more of a German profile, rather than a true Japanese design. I presume when you mention what you saw was a "Ran something" you were looking at a Ran Micarta, Micarta being the laminated synthetic material used in the handle. From memory, the Yaxell Ran is laminated VG10 steel with an acid etched Damascus finish. I.OW. it has a VG10 steel core, surrounded by a multi layer softer outer. I would add, BTW, knife prices in Oz are currently running at around twice the price available overseas, and the available range here is severely limited.

WotB · June 2012

It cannot be said enough that knives are a very personal choice. Both Shun and Kasumi are both made with the same core, but there are subtle differences in feel. I prefer a handle-heavy knife, because it makes it easier for me doing lots of different cutting techniques without making me feel fatigued, as I often do with blade-heavy knives. Kasumi tend to be a bit more handle-heavy, and Shun a bit more blade-heavy. That being said, If I had a choice, based on my preferences, I would go with Kasumi. One of my chef colleagues swears by his Tojiro. I've used it on occasion and it is of similar quality. If it's any consolation, I've been using a Henckels santoku for the past 6 years or so. I've begun to prefer a more single-bevel style, and I've sharpened the knife that way.

Kelsey · June 2012

What is it about the single-bevel you find appealing?

WotB · June 2012

The sharpness. While I started out using western style double bevel knives, after using a single bevel knife for a while, I lean more that way. It's easier for me cutting, which translates to less fatigue. Last thing I need is forearm tiredness, and because of past injuries I already have reduced grip in both hands. So my preference would be a handle-heavy, single bevel eastern-style knife. I now use a chopper quite frequently, working in a Vietnamese restaurant, but I'm still not keen on using it for preparation.

Kelsey · June 2012

I definitely found the heavy handle of the Wustofs weren't to my liking. The Ikon was ok, but the Culinar I actually felt a twinge right in the wrist joint. I've got major joint issues with my knees, so I'm inclined to avoid anything that might cause those kinds of problems anywhere else!

Brett H · June 2012

on 1339379431:

I definitely found the heavy handle of the Wustofs weren't to my liking. The Ikon was ok, but the Culinar I actually felt a twinge right in the wrist joint. I've got major joint issues with my knees, so I'm inclined to avoid anything that might cause those kinds of problems anywhere else!

Unless you are prepping for hours on end I'm not convinced that you'll fatigue or develop RSI using any particular knife over another. I do however believe that you are very sage to find the most comfortable knife from the point of knife injury. It's all to easy to compensate for a less comfortable knife by adjusting technique and once this happens potential injury is more likely. Dicing a 20kg bag of carrots takes eons and we used to do this with the Wenger/Victorinox knives and I remember tired shoulders and hands but not unduly. I do remember vividly the mental fatigue and boredom. This would indicate to me that the knives were doing their job... Well! Bought one for my brother in law who is a keen cook. It's now his knife of choice. Make sure you try the plastic fantastics because there is a good reason they are the mainstay of many industrial kitchens.

Muscles · June 2012

What have you started K!!

I have two more en route and will be ditching the scan pans...

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