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what kind of knife do you have? - Page 14

post #391 of 427

@MountainHeritag Lol it's maybe the most dysfunctional uncomfortable knife in the world.  The grind is fat and wedgy, has way too much belly, and the handle is just a nightmare to use. 

post #392 of 427


Thank you very much! Good info!

post #393 of 427

I have 3 great knives I use. Two Wusthof: both CLASSIC 10" & 8" chefs and a 10" Henckels. All have a great balance and feel good in my hand. One thing I like about Wusthof is they guarantee their knives for life which may make it worth the price. I knocked my 10" chef off the counter and the handle cracked. I wrapped it up and sent it back with NO receipt or paperwork and they sent me a replacement (not sure if it was my own, but I didn't care) within a few weeks. 

http://www.wusthof.com/media/wysiwyg/warranty-information-and-returns/Warranty-0415.pdf

post #394 of 427

I live about 20 min. from Henckels US headquarters and every year they have a Xmas warehouse sale where everything is at minimum 50% off list. Needless to say i have way more Henckels than I need, including pocket knives, hunting knives, woodcarving tools, etc.

 

I found the edge to be thick on some larger knives and have ground them down to about 15˚ for much improved performance.

 

Have to stop buying......

post #395 of 427
Quote:
Originally Posted by RecoilRob View Post

 

I found the edge to be thick on some larger knives and have ground them down to about 15˚ for much improved performance.

 

Have to stop buying......

 

Edge too thick, the problem with almost all mass marketed kitchen knives.  But there is no reason for you to stop buying knives, just stop buying knives not built for performance.

post #396 of 427

The reason to stop buying knives is that I have enough to last me until I leave this earth...

post #397 of 427
Thank you very much. I love to hear the advice and feedback
post #398 of 427
Quote:
Originally Posted by RecoilRob View Post

I live about 20 min. from Henckels US headquarters and every year they have a Xmas warehouse sale where everything is at minimum 50% off list. Needless to say i have way more Henckels than I need, including pocket knives, hunting knives, woodcarving tools, etc.

I found the edge to be thick on some larger knives and have ground them down to about 15˚ for much improved performance.

Have to stop buying......

You can go much further by thinning behind the edge -- also known as creating a relief bevel. Sharpen both sides at the lowest angle you're comfortable with, and stop just before reaching the very edge. Verify with the marker trick or examine the scratch pattern. After this thinning the very edge may require a touch-up.
post #399 of 427
At work? I use the rentals unless something I'm slicing that day requires an actual edge... in which case I bring in one of my knives, usually a 12" Latham.
At home? I use a vintage knife I found on eBay years ago that looks like something an old hillfolk would eat an apple with for most stuff. I think it's considered a butcher knife. It's a Forgecraft. Kinda looks like a Bowie. It cuts anything and holds an edge for a century. If I'm actually doing a significant amount of cutting, I'll grab my old Wustof 8" Classic Chef. If I'm feeling fancy, I'll get out one of my japanese Gyuto's for most work, but I don't feel fancy often.
post #400 of 427
Quote:
Originally Posted by RecoilRob View Post
 

The reason to stop buying knives is that I have enough to last me until I leave this earth...

They can be knives to gift out and you can treat yourself to something better performance :)))

post #401 of 427
I have a Gesshin Uraku 210mm Wa Gyuto and a Gesshin Uraku 165mm skd Nakiri. I bought them from japanese knife imports about 2 years ago and I couldn't be happier. They hold an edge and can get scary sharp
post #402 of 427

First proper Japanese knife: Kanehide PS60 240mm Gyuto

 

 

Also use a Global 210mm 'forged' gyuto for less delicate tasks.  Have some Shuns in storage somewhere that I received as a gift.  Assorted paring knives, cheap serrated etc.  

post #403 of 427

I have one of those and they are a great knife for the price.  The fit and finish is excellent for the price point - congrats.  I bought mine from a fellow on another forum with the intent of sending it to my BIL in Florida . . . that was six months ago - :lol: 

post #404 of 427

@Wapptor  Nice looking knife :) 

IMO the right bevel (shown in the pic) is a bit large, indicating a more acute angle. If the left bevel is similarly large then that results in an overall quite acute inclusive angle, and if you are still having board sticking or edge retention/stability concerns then raising the angles a bit when you get to sharpening it may help

post #405 of 427
Quote:
Originally Posted by foody518 View Post
 

@Wapptor  Nice looking knife :) 

IMO the right bevel (shown in the pic) is a bit large, indicating a more acute angle. If the left bevel is similarly large then that results in an overall quite acute inclusive angle, and if you are still having board sticking or edge retention/stability concerns then raising the angles a bit when you get to sharpening it may help

Yes they all apparently come like that (according to forums where I bought it.)  I spent all night/afternoon prepping food with it and am having way less problems.  The left bevel is not the same.  It's only overground on the right side.  I also switched to a different cutting board and am in general using and needing much less pressure to cut.  Really happy with the knife so far and I'd rather not sharpen it for a while as the edge it came with seems quite nice.  :D  I do want to decorate the saya though at some point.  

post #406 of 427
See factory edge only as a service to make further sharpening a bit easier.
post #407 of 427


VERY NICE!!!!!!!!!

post #408 of 427

Most frequently used knives the past 2 months: Ikazuchi 240mm gyuto from JKI and Dan Prendergast integral ~230mm chef's knife/gyuto

 

post #409 of 427

I have bought tons of knives over the years, and I can honestly say, my favorite have to be my Messermeister Meridians... They weren't crazy expensive and have survived 8 Years of use.. I always put them away for a bit when I buy a new knife of similar use, then always find myself using them as my "Beater knives" but then I always realize I use them more, the edges are still there with minimum up keep and a ton of use. My guys in the kitchen always ask for my slicer to break down large fish, and I cant tell you how many times that thing has been dropped, left out, put thru bone.. and I only actually sharpen it once every couple of months... just hone it regularly.

post #410 of 427

I got a full Global G Series knife set about a year ago- they're really good! Also got some Victorinox and 4 star Sabatier Elephant pieces.

I take them to be professionally sharpened every 6/12 months and use a steel myself. I've got a Robert Welch handheld sharpener too which is great for a quick sharpen.

post #411 of 427

I use a six inch and 8 inch chefs Victorinox knife. I love the nonslip handles and the balance of the knives. 

post #412 of 427
Thank you!
post #413 of 427

at the moment

1. kramer 2y

2. onion rain 2

3. global classic 10

4. global ini 2

5. KAI 3

6. zwilling 5

7. ceramic 1

8. sabatier 3

9. tramontina 2

10. cold steel 1

11. carter 1

12. sharper image 18

13. chicago cutlerly 6

14. wustoff 2

15. saji on the way this week

 

 

benchmade for carry on

post #414 of 427
post #415 of 427
I use global ...but I don't own a set of any in particular. ..
post #416 of 427

 

From left to right, a blue carbon Fujimoto deba for processing proteins and fish, I'm actually not sure the maker of this, but it's a Japanese handcrafted white carbon nakiri for veggie preparation, and a 240mm Fujiwara Maboroshi white carbon gyuto. Best chef's knife I've ever used. The last is a Henckels fillet knife, though that has since been overtaken by the deba. 

 

Still on the market for a pairing/utility knife, but the gyuto is sharp as anything and amazing at what it does. 

post #417 of 427
post #418 of 427
post #419 of 427

>.>

post #420 of 427
A beauty, that Sab
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