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Knife recommendations for private culinary student?

post #1 of 4
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Edited by JerryRoss - 1/27/14 at 5:54pm
post #2 of 4

for years i worked with wusthof knives and took pride in keeping them sharpe. people had globals, i knever understood the japanese thing. the globals had funny handles and were alwaya, always blunter than mine. years past, and in the uk we dont have that many kitchen knife shops so classy cuttlery is always a hassle. for a birday present to myself last year i bought a carbonext gyuto. i cant tell you the difference in sharp and holding that edge. ok, its semi stainless and ill admit the first night i left it out wet and came down to rustish that was easily scrubbed and taught me a lesson. i wipe more these days, and like a gateway drug has made me go fully carbon for this birthday. their 8" is 105 but you should think about the catering 10". it may seem a little daunting but you get alot more for your money

post #3 of 4

Stay away from Dexter is my only advice with this level of knife.

I havent had much experience with the under 100, ive used both Dexter (were the school knifes at my first culinary school), and Victorinox (the knives that came in a kit from my second culinary school) and I have to say the quality of my Dexters have been much lower than Victorinox.

 

 

 

Quote:

Originally Posted by barnaby81 View Post

, and like a gateway drug has made me go fully carbon for this birthday.

 

Where are you getting your high carbon from?

post #4 of 4

"Carbon" and "high carbon" don't mean the same thing. 

 

By definition any steel is an alloy which includes both iron and carbon molecules.  "High carbon" is another definitional term and usually means the alloy contains at least 0.50% carbon by weight.  However there is a small amount of inconsistency between countries.  Germany, for instance, makes a lot of knives and has managed to "grandfather" some alloys which contain as little as 0.45% carbon into the international standard.  On the other hand, merely Chinese manufacturers simply lie. 

 

Knife people refer to alloys as either stainless, semi-stainless or "carbon."  In that case, "carbon" refers to the propensity of the alloy to stain and/or rust in reaction to environmental factors like salts and acids.

 

The Kagayaki CarboNext knife line is not carbon, it is semi-stainless (middling reactivity as semi-stainless goes).  It is available only through JCK.

 

BDL

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