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09-02-2007, 06:02 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Aug 2007
Posts: 61
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Quote:
Originally Posted by ChefTorrie  It is impossible for the sharpness of a Shun and any German knife to be implicated against each other. For the TINY TINY TINY bit of extra sharpness that the shun may have over say a Wusthof, I will take the QUALITY of a German knife. Just because Alton used them and endorses them, doesnt mean that Torrie is going to use them. | Wasn't trying to make you go straight into defensive mode.. I never said German knives are bad - in fact a lot of them are really great..
However, because Shun do have 16-degree edge compared to 22-degree's on the German knives, they are sharper - that's not a slam, just the way it is... I've used my shuns over 2 years now and am just now considering sending them out to be sharpened... |
09-02-2007, 06:27 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Jul 2002 Location: Nevada City, CA
Posts: 69
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True, but what it really amounts to is how the knife feels in your hand. What is good for you may not be for me. It is nice to see so many choices now, because back in the day the wustof/henkels was about it and most of them were not really comfortable for my hands. Its good to see some good quality knives that come in all shapes and sizes.
Cool video/infomercial, thanks for passing it along.
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09-02-2007, 09:49 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Jun 2006 Location: Connecticut
Posts: 226
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Quote:
Originally Posted by -Cp Wasn't trying to make you go straight into defensive mode.. I never said German knives are bad - in fact a lot of them are really great..
However, because Shun do have 16-degree edge compared to 22-degree's on the German knives, they are sharper - that's not a slam, just the way it is... I've used my shuns over 2 years now and am just now considering sending them out to be sharpened... |
Well, my Wustof's can trough a slice of paper like nothing, so its good enough for me, German knifes also hold their edges longer. Ill stick my German Forgery. |
09-02-2007, 11:21 PM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 5,654
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ditto....well, and the ceramic toy.  |
09-03-2007, 02:21 AM
|  | Registered User Culinary Experience: Private Chef | | Join Date: Aug 2007 Location: NY
Posts: 79
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Well, they are not meant to be compared by other reasons. Japanese and German makers traditionally use different types of steel and forging techniques. Japanese blades are definitely designed for different moves and cuts. They, undoubtedly, can hold sharper edge (especially single-beveled) and perform better in slicing and breaking. Also, they are not easy to take care of. And western knives beat them in multitasking and body endurance. Plus, European mass production whales (Wusthoff, Henckels, Messermeister) keep quality on good level. Japanese knife, you rather choose among others, most definitely is hand-forged and more expensive.
Bottom line: Can't compare tiger to lion - they never hunt on same turf. There is only one situation, undisputed winner can be determined among two of them. It's when one knife wasn't sharpened properly. |
09-03-2007, 07:59 AM
| | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 5,654
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funny story....last year I'm directing Jeff Starr from Napa on a demo stage...
we both use Heinkel boning knives as our primary knife. At the end we are both looking for our knives and find a wood handled one and a flat plastic one. Neither of us remembers which is which (I've got both wood and plastic).....so he says he can tell which is his because it'd be dull....nope I hadn't sharpened mine either. He preferred the wood and I prefer the plastic...divied them up and went on our ways.....
The ceramic knife is a gem, it's razor sharp....has kept that edge and SLICES ripe tomatoes without effort....I use it mainly on vegetables. The guys in the kitchen know that it's not the knife to borrow....they break it they buy me a new one and it wasn't cheap. |
09-03-2007, 12:50 PM
| | Registered User Culinary Experience: Line Cook | | Join Date: Jul 2005
Posts: 233
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I was watching a show the other night and the person on that said they had titanium knives and he said they were very sharp. Does any one own or know anything about titanium knives? |
09-03-2007, 01:15 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Jun 2006 Location: Connecticut
Posts: 226
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The Sharpness difference is irrelevant. Any Quality knife can not be that much different than any other quality knife... |
09-06-2007, 03:33 AM
| | Registered User Culinary Experience: Private Chef | | Join Date: Aug 2007 Location: NY
Posts: 79
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It takes Mozart to play one string. Rest of people either invent or use. Like me, using 10" Wusthoff so long it feels as fingertip. You just can't start hating your own fingertips!
But Hattori (do not confuse with Tarantino movie) makes me singing. And qUALITY Fujiwara is still under $100. IMHO, "Quality" Fujiwara (over $500) is good for Iron Chef Stadium. Put time on it and it will snap in your overachieving linesman's hands. Chip on bone or plastic board. Unless you love good stuff.. The way it sings..or jingles..then you feel that ceramic should be used for handles only..
C |
09-06-2007, 03:38 AM
| | Registered User Culinary Experience: Private Chef | | Join Date: Aug 2007 Location: NY
Posts: 79
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Quote:
Originally Posted by adamm I was watching a show the other night and the person on that said they had titanium knives and he said they were very sharp. Does any one own or know anything about titanium knives? | Not as good as steel, stainless or high carbon. Easy to wash and make pictures, though. 
C |
09-06-2007, 03:50 AM
| | Registered User Culinary Experience: Private Chef | | Join Date: Aug 2007 Location: NY
Posts: 79
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Quote:
Originally Posted by shroomgirl and SLICES ripe tomatoes without effort....I use it mainly on vegetables. The guys in the kitchen know that it's not the knife to borrow....they break it they buy me a new one and it wasn't cheap. | Just right attitude! I buy them new toys to keep mine safe. I wish I could buy separate washer for good ones (knives) 
Knife that DON'T go thru the skin of ripe tomato without effort needs sharpening!
C |
09-11-2007, 07:55 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2007
Posts: 3
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I think what ever feels good in the hand for each individual is what they should go for, personally I've never picked up a sharp japanese knife apart from brand new, it seems either the chefs I've come across who were using them didn't treat them right or they're hard to keep sharp. Personally I go with victorinox, nice weight, not too expensive and easy to keep sharp (a lick of the stone every week). I have one henkel and a wushtof too both great knives aswell. |
09-19-2007, 11:30 PM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Sep 2007 Location: Delaware
Posts: 6
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Basically, I think that it comes down to: what, specifically, are you using the knives for? How much time are you willing to spend sharpening and maintaining them? Is durability of the blade more important than the edge it can take? Personally, I use a Kershaw Shun Pro Deba Knife 8 1/4" for most applications, and assorted Henkels Four- Star Knives for mostly anything else, including my cleaver; my scimitar and slicer are Mundial; and I also go for the dollar-store serrated knives.... Why not? | | |
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