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Looking to replace my previous stone. Also wondered about a Steel - Page 2

post #31 of 50
5/5/12 at 9:18pm

$10

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post #32 of 50
5/5/12 at 11:11pm

Why not just send Mark from Chef Knives To Go and email with your question regarding Tojiro Zen/DP?

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post #33 of 50
5/6/12 at 1:56pm
Thread Starter 
Quote:
Originally Posted by wunderbier View Post

Why not just send Mark from Chef Knives To Go and email with your question regarding Tojiro Zen/DP?

 

One reason is that ChefKnivesToGo doesn't sell the Tojiro Zen line.  

They do sell the DP line, with the same handle the Zen has though.  

 

I think I have decided on purchasing the Zen, and will probably be purchasing it by the end of the month.  

I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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post #34 of 50
5/6/12 at 4:20pm

10 bucks is nothing, consider how much you'll likely use the chefs knife.
If you are ONLY getting the Zen over the DP because its cheaper by 10 dollars, then you're probably making a mistake. I can't vouch for either of them, but I'd always say to get the exact chefs knife you want, no compromise, because you will use it so much, and really if you get something you dislike you'll end up buying the thing you really want anyway

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post #35 of 50
5/6/12 at 4:25pm
Thread Starter 

Indeed.  $10 isn't the deciding factor.  

I prefer the look (and it looks more comfortable) of the Zen over the DP.

 

Since it seems they are both the same metal, if not very similar, I think I will go with the Zen.  

I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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post #36 of 50
5/6/12 at 8:22pm
Quote:
Originally Posted by OnePiece View Post

 

One reason is that ChefKnivesToGo doesn't sell the Tojiro Zen line.  

They do sell the DP line, with the same handle the Zen has though.  

 

I think I have decided on purchasing the Zen, and will probably be purchasing it by the end of the month.  

 



This is not them?

 

 

Quote:
This line is also known as the Zen; the difference being these have a traditional Japanese D-shaped Ho wood handle attached.

 

Sounds right to me! smile.gif Good luck and enjoy at any rate!

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post #37 of 50
5/6/12 at 8:33pm
Thread Starter 
Quote:
Originally Posted by wunderbier View Post

 



This is not them?

 

 

 

Sounds right to me! smile.gif Good luck and enjoy at any rate!

 

I looked at it and saw that it said DP in the title and assumed it was another knife.  

I guess I will purchase from ChefKnivesToGo because even though they are more expensive than CutleryandMore,

it states the blade is the same as the DP.  

I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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post #38 of 50
5/6/12 at 9:26pm

Onepiece, can you post a link to the knife your wanting (zen?).

 

The more I am reading the more I am curious what it is etc.

 

Also based on other discussions and my own investigations etc it seems Tojiro does have lines that end up being called different things by different people and sellers.

 

Most recent that comes to mind was someone in Europe talking about the Eco knives. Well it ended up that the Eco was in reference to the handle material, and there was actually a sticker saying such on the boxes my DP came in as well :)

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

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post #39 of 50
5/7/12 at 2:47am
Quote:
Originally Posted by LennyD View Post

 

Most recent that comes to mind was someone in Europe talking about the Eco knives. Well it ended up that the Eco was in reference to the handle material, and there was actually a sticker saying such on the boxes my DP came in as well :)

 

 

You have just improved my life so much, now I can order the knife I want at a reasonable price.

Where did you order your Tojiros from and how much did you pay?

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post #40 of 50
5/7/12 at 5:30am
Thread Starter 
Quote:

Onepiece, can you post a link to the knife your wanting (zen?).

 

The more I am reading the more I am curious what it is etc.

 

Also based on other discussions and my own investigations etc it seems Tojiro does have lines that end up being called different things by different people and sellers.

 

Most recent that comes to mind was someone in Europe talking about the Eco knives. Well it ended up that the Eco was in reference to the handle material, and there was actually a sticker saying such on the boxes my DP came in as well :)

 

 

http://www.cutleryandmore.com/tojiro-zen/chefs-knife-p117808

 

There it is.  You can see that Cutlery and More states that the knife isn't VG-10, but a cobalt alloy.

Oddly, VG-10 is a cobalt alloy.  

I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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post #41 of 50
5/7/12 at 5:53am

Maybe my less than trained eye, but from the looks of it in the link you sent, the Zen looks to have more belly than the DP?  Which would you prefer?  That being said, I would think that the knives are almost identical in all other aspects.
 

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post #42 of 50
5/7/12 at 6:17am
Quote:
Originally Posted by chinacats View Post

Maybe my less than trained eye, but from the looks of it in the link you sent, the Zen looks to have more belly than the DP?  Which would you prefer?  That being said, I would think that the knives are almost identical in all other aspects.
 

 

The item ID on CKtG and the Zen are the same, so I'd guess they are the same knife, although the Zen has different writing down the blade to the one on CKtG

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post #43 of 50
5/7/12 at 11:09am
Quote:
Originally Posted by rdm magic View Post


You have just improved my life so much, now I can order the knife I want at a reasonable price.
Where did you order your Tojiros from and how much did you pay?

I got some from cutlery and more, and also some from CKTG. I did buy most of them just before Christmas of 2010 or right about a year and a half ago.

The one thing that really stands out between the different purchases is not the where so much as both ship quickly and without problem or costs for reasonable price orders, but rather the costs of each item, and how much more was paid this past holiday (end of2011).

Normally both places are closely priced, but when C&M puts the Tojiro on special or clearance they offer some great prices.

Also I seem to remember paying almost 30% forthwith most recent order over the initial one etc.

I do not think you could go wrong either way, and just buy where you feel most comfortable or think you are getting the best overall value etc.

Also unless things have changed there are no deals on these on eBay except for used stuff, and from experience I know most of this is due to eBay getting greedy and driving up costs to sellers to over 18% in many cases.

If you are not in a rush or just would like to be included in future specials from both sellers then sign up for their email specials as there can be some sweet deals (like the 30% off @ C&M right after I ordered mine from CKTG LOL).

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

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post #44 of 50
5/7/12 at 11:11am
Quote:
Originally Posted by rdm magic View Post

The item ID on CKtG and the Zen are the same, so I'd guess they are the same knife, although the Zen has different writing down the blade to the one on CKtG

I did not compare them yet, but it is not unusual for them to ship different markings to different us sellers, and also that the pics used are often different sides of the blades.

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

Reply
post #45 of 50
5/7/12 at 10:26pm
Thread Starter 

So I guess I have decided on the Zen from CutleryAndMore.  

My apologies for being so indecisive on this.  

I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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post #46 of 50
5/7/12 at 11:06pm

Nice, hope you enjoy!
 

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post #47 of 50
5/8/12 at 10:12am
Thread Starter 

I recieved my Tojiro 1000 - 3000 Combo stone today.  

 

Sadly there is a small chip on the red colored side towards the end.  

It doesn't affect my sharpening, but still a little disheartening.  

I had a little bit of a hard time discerning between the low grit and the high grit side.  

But I then realized it stated it on the packaging.  The packaging is pretty much all in Japanese,

but it shows an image that appears to show the stone being submerged/soaked in water.

That is confusing because CutleryAndMore describes it as a splash and go stone.  

 

 

My previous stone felt much "harder", and the grit was much more noticeable.  

When I sharpened the knife back then it sounded more like I was grinding the metal to sharpen it.

On the Tojiro it feels much more like running a knife across leather or something and the sound produced isn't a grinding sound,

but much more like running the knife along fabric.  It also seems to grind down a lot more than my previous stone.  By that I mean the    red of the stone literally produced a read liquid that was rather thick.  This was my previous stone 

 

http://www.cutleryandmore.com/norton/coarse-fine-india-combination-oilstone-sharpening-station-p15312

 

 

It was obvious I was out of practice and also pretty bad at sharpening, because I could barely sharpen the top 1/4 of the knife (the tip).

The good thing was my knife was so dull I couldn't even cut paper (Seriously), after sharpening it was easily able to slide down a sheet of paper.  


Edited by OnePiece - 5/8/12 at 11:01am
I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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post #48 of 50
5/8/12 at 12:29pm
Glad your enjoying the new stone and not letting the small issue ruin it for you etc. I am also of the thinking that if I paid for new I do not want a damaged or otherwise not new item etc, but I think we all realize that once we use it even once it is no longer new and we can let go of the little things. Still sometimes when you know damn well you just paid retail it is not that easy lol.

The stones your comparing are pretty not comparable. Almost everything about them is different from the material they are made from, the way they feel, what they will sharpen well, and even now to use or handle them.

Do keep your Norton though as they are great for most of the knives you won't want to use your Tojiro stone for, and also for all kinds of tools and stuff.

That sludge your finding when using the stone is most often called mud or swarf etc and until it is full of the metal you removed from your blade it can help or change how the stone grinds.

One thing to keep in mind is that the idea is to be able to remove a good amount of steel without causing lots of deep scratches in the metal etc. And also it seems that all stones have a different feel to them, and you may need to find what you like or learn the pros and cons of the stone etc.

Personally I like both soft and hard feeling stones for different things and reasons.

Will get into that more when I get to a computer as this gets tedious on my cell smile.gif

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

Reply
post #49 of 50
5/8/12 at 1:03pm
Thread Starter 

I had the Norton, but it was left with a relative during the move (long story), so I no longer have it.

 

I still have mixed feelings on whether I like the feeling of the softer Tojiro stone, but I think it was mostly surprise in how different it was in all aspects.

I am contemplating a change in how I sharpen the knife, due to my difficulties sharpening the top 1/4 of the knife.  I currently use the method Mark (CTK) uses for holding the knife and sharpening,

but might try the large sweep method where you go across the entire blade in one motion diagonally.  

 

Still it is so much better than how dull it was before.  I used to apply enough pressure on the knife when cutting things like potatoes the knife would make a loud click/thud

sound when it hit the board, but now that isn't necessary.   LOL

I am a beginner in the world of cooking.  If you have any tips, feel free to send them my way.  Advice is always appreciated.

 
 
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post #50 of 50
5/8/12 at 4:08pm
I have to recommended giving the new stone a chance and using it to "hone" your skills.

Just the challenge of it being different will help you in the long term etc.

I know my first so many times using water stones was a learning experience as well as a eye opener. Since my first two stones were entirely different (a 2k glass, and 6k Arashiyama ) and one super hard and very forgiving and the other much softer and feeling smooth was a complete contrast.

I know my initial choices were not in line with what many recommended but I am glad I went this way as it allowed me to have a chance to sample extremes and learn just what I liked and also didn't about the two styles.

I saw you mention you do not feel or hear the heavy abrasive sounds that you did on your old oil stone, and for me at least the smoothness is a preference and especially at higher grits.

I also know sharpening is a subject all its own wink.gif

 

"love my country" but "fear my government"  Something is just wrong with this

 

 

 

Looking for info on entry level J-knives? Need help on finding the most bang for your buck? Hope you enjoy learning from the info here, I know I did!

http://www.cheftalk.com/t/63213/tojiro-dp-f-809-240mm-g...

Reply
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