In terms of another smallish blade, an 8" suji/ slicer/ petty would be really nice for trimming meat -- and it's an excellent "utility" shape/length knife as well; good for pies, cheese, cutting sandwiches and their "fixings," prepping...
Originally Posted by dcruisin
At this point I am deciding between the Hattori FHSE and the Masamoto VG. I am partial to Hattori. It is absolutely beautiful to look at, but the Masamoto gets the raves. From...
Setting aside brands for a bit. What you want for fish (and nearly all slicing and portioning) is something long enough and sharp enough to cut a portion with a single draw cut.
More setting aside for the...
Quote:Originally Posted by carpenter What is a good knife for slicing potatoes?
Any of the general purpose knives like chef's, gyuto (another name for a chef's), santoku, nakiri, usuba, etc. Most people prefer a chef's. Also a...
It depends on how asymmetrical your edges are. Just in terms of my own use, I wouldn't go any more asymmetric than 70/30 for my "V" edges, precisely so I could use a steel. Chisel edges are another story, and of course they don't get...
Quote:Does anyone have any thoughts on if anything besides a hone is worth while for keeping in the knife roll at work (especially considering the asymmetrical and single bevel knives I have in my roll?
If it works for even one knife,...
I have very definite views about the Kitayama which aren't particularly mainstream. I think it's best after an 8-10K; and while the Arashiyama is just barely fine enough to precede the Kitayama, a Suehiro Rika is too much of a...
DMT CS2 and Idahone Fine are very similar, and would be redundant in terms of a system. The Idahone is better made, but more fragile. Why DMT ceramic steels are still sloppy after all these years (if they still are), is...
HA Borosilicate is too fine, too expensive and too fragile for a work roll. You might want to consider the DMT CS2 (it's ceramic, not diamond) which is cast around a metal rod and is less breakable than the...
