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YAnKT (Yet another knife thread)

post #1 of 7
Thread Starter 

I recently got married, and was given an 8in chef cutco knife. It holds a decent edge, but has never been razor sharp. The "comfortable" ergo handle pisses me off because I like to two finger pinch grip my knives and it just gets in the way of my fingers.

 

My requirements are as follows.

 

- a 10 inch chef knife (I prefer the santoku shape)

- a pairing knife (currently have a 12 dollar henkle jobby. The steel is absolute crap, does not hold an edge well)

- stone or steel for edge maintenance.

Japanese steel please :)

 

I do not have any brand loyalties, generally like a simple tang and grip on my blades and appreciate a thinner well balanced blade. The knives are for serious home use. I am looking for a no BS knife that holds a razor sharp edge well. I don't mind forking out the $$$ for good quality, but I would like some of my $500 left over to spend on a nice solid wood chopping board.  I currently have a couple of plastic jobbies, and am getting very frustrated with them skittering all over the counter (even with a rung out moist towel underneath). 

 

Links to suggestions, and why you recommend them would be greatly appreciated. I currently live in canada, but have access to a US mailing box.

 

EDIT:

 

After some reading, I have discovered that this stone

http://www.amazon.com/DMT-WM8EF-WB-8-Inch-DuoSharp-Stone-Extra/dp/B000H6L6FA/ref=sr_1_2?s=hi&ie=UTF8&qid=1304551976&sr=1-2

 

combined with this stone

http://www.amazon.com/Steelex-D1070-6000-Japanese-Waterstone/dp/B0000DD1MK/ref=pd_cp_hi_2

 

Should produce an excellent edge. I would really rather go with a ceramic 5000 grit. Does anyone have suggestions that won't break the bank?

 


Edited by timtanguay - 5/4/11 at 4:44pm
post #2 of 7
Thread Starter 

http://www.chefknivestogo.com/kekn3pcset.html this seems like a good deal. Comments?

 

post #3 of 7

Cruise around MAC Knives before you spend any money. IMHO, there is nothing "wrong" with Shun, but you can do better.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #4 of 7
Thread Starter 

Thanks Peter. I have been looking around and I like the look of the Japanese Fujiwara FKM series petty knife and 240mm Gyutu. The price is certainly excellent. Does anyone know if these good knives?

 

 

post #5 of 7
check out Tojiro

and Misono MX10

and also Nenox

just my 2 cents smile.gif
post #6 of 7
Quote:
Originally Posted by timtanguay View Post

Thanks Peter. I have been looking around and I like the look of the Japanese Fujiwara FKM series petty knife and 240mm Gyutu. The price is certainly excellent. Does anyone know if these good knives?

 

 


Yes, they are very good knives. I have the carbon steel series (FKH) gyuto and petty and have been very pleased with them. I would recommend that you get the 120mm petty rather than the longer 150mm, as the shorter length will make it easier to use it as a paring knife.

 

Those two knives, the three stone set that was recommended earlier and some way to flatten your waterstones (wet/dry 220 grit sandpaper on a smooth ceramic tile will work well) and you should be set.

 

Good luck.

 

Rick

 

post #7 of 7
Thread Starter 

Thanks for all your help guys.

 

I ended up ordering the following:

 

Fujiwara FKM 240mm gyuto

Fujiwara FKM petty, 120mm.

Combo stone, 1000/4000.

 

I also ordered from amazon

a DMT coarse/extra coarse diamond stone

a DMT fine/Extra Fine diamond stone

a spyderco ultra fine ceramic stone

a bench vice for holding the stones

 

Someone at a local cooking supplies store owed me a favour, so I managed to pick up a Shun Classic 3.5 inch paring knife for $40 :D

 

Edit

 

My Japanese knives arrived today, and are they ever sexy. I am not sure if I will ever be able to go back to Western style knives. Will the gyuto be beefy enough to slice through chicken joints? I am very careful about gapping joints before slicing, and I don't expect it to go through bone. I plan on doing quite a bit of Sockeye fishing this year. Will the gyuto be able to handle the pin bones and spine of a salmon without too much risk of chipping?  Should I bother with a deba or a boning knife?


Edited by timtanguay - 5/11/11 at 9:30pm
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