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post #1 of 10
Thread Starter 

Is the newest knife technology the semi stainless steel material?? I am researching knives and I realized how obsessed I am with them as well as spoons...lol grey kuntz and vintage!!! I am debating between the UX-10, TKC and Mac pro although I use my bosses 12 inch sabatier knife and it is also pretty work friendly minus the ugly staining that the carbon steel produces!! I prefer a larger knife no less than 10 inches any feedback?? Misono's price is the highest I am willing to go and I do need a knife able to withstand the wear and tear of professional daily use. Currently using a victorinox 10' rosewood as my workhorse

post #2 of 10

semi-stainless is far from new... its just a bit more popular now.  For what its worth, only the tkc is semi-stainless from the ones you listed.  The other two are stainless.

post #3 of 10
Thread Starter 

Thanks...love the feel of high carbon which is why im thinking of the TKC, and its properties from my understanding keep it from major rust stains. I dont mind using stainless steel so long as its a light thin blade, my current victorinox is both and I have heard only good things about the Misono although for the size knife I want its a hundred more than the TKC.

post #4 of 10

it will still patina. it will still stain. instead of getting blues, purples, and reds for patina. you will get shades of grey. but it is a tad more stain resistant than carbon steel. 

post #5 of 10
Thanks...love the feel of high carbon which is why im thinking of the TKC, and its properties from my understanding keep it from major rust stains. I dont mind using stainless steel so long as its a light thin blade, my current victorinox is both and I have heard only good things about the Misono although for the size knife I want its a hundred more than the TKC.

"High carbon" means any steel alloy with a carbon content of at least 0.50%.  It has nothing to do with whether the alloy is stainless, stain-resistant, semi-stainless or "carbon."  Many stainless alloys are high carbon.  We use the word "carbon" by itself as a way of differentiating alloys which stain easily from those which don't. 

 

Usually the difference is the amount of chromium in the alloy.  More chromium (usually) means greater stain resistance, but greater chromium content has significant drawbacks as well.  Modern steel makers have managed to work around those drawbacks fairly well, and there are many modern stainless alloys which compete on an even basis with modern carbons in nearly every respect.  But there's no perfect knife steel, at least not yet; and there are always trade offs.

 

On the other hand, too many prospective buyers fall in love with particular alloys.  It's important to get a knife made from good steel.  But as long as its a good steel, quite a few things are more important to how the knife will actually function for most users than whether it's made from AEB-L, G3, or CPM 154.   

 

The TKC will feel better on the stones than the Misono, MAC or your current Victorinox.  It will not -- at least not by virtue of its alloy -- feel better in the cut or on the board.  To the extent there's a difference in those things, the difference is a product of other things. 

 

The Misono UX10 has been around for a long time.  You may have heard only good things about it, but there's been a lot of negativity since its heyday of wild enthusiasm.  The two most common complaints are difficulty sharpening, and a too narrow profile.  I've sharpened a few and don't think they're particularly tough or difficult.  But they do indeed have a very narrow profile, narrow enough to demand a good grip with knuckles well clear of the bottom of the handle; and won't take much sharpening without wearing down to too-narrow to be a chef's.  It does have distinctive looks and a great handle though. 

 

In my opinion the Kikuichi TKC is a better all around knife in every important respect other than the handle.  Perhaps the things that are best about it are the excellent edge taking and edge holding properties, as well as its feel on the stones.  That sounds great, but experiencing those things is entirely dependent on your sharpening skills and methods. 

 

I also like the MAC Pro more than the UX10 -- but for reasons which may or may not apply to you.  It's hard to tell from your three picks whether you've really thought out what you want from a knife. 

 

You have to work pretty hard at it, or otherwise be very careless to get much in the way of a colored patina going on a semi-stainless knife.  If a semi like the TKC is appropriatety cleaned and cared for, all that will happen is the surface will lose some shine.  I think that's what Franz means by a grey patina, and I use the term in the same way.  But just to be clear, my guess is that dull-grey glow comes more from scratching than oxidation.

 

How and how well do you sharpen?

 

BDL

post #6 of 10
Thread Starter 

BDL,

 

I am a novice sharpener getting better every week though, and I would like a knife that holds an edge longer and from what you said on your reply, the TKC does so. I need a knife that can take wear and tear of forty to fifty hour workweeks. I also need a knife that I does not need to be coddled constantly to avoid rust, If the knife turns a little grayish not too worried. I also need a knife with speed on dices and is very sharp to brunoise with ease. It needs to be able to handle large volume prep as well as delicate knife work for my station. It would also be nice for lite butcher work such as cutting ribeyes or filets and slicing cooked meats such as duck breast. An all around quality work horse that looks cool!!! I am probably going to invest in a slicer as well....

 

 

G
 

post #7 of 10
post #8 of 10
Quote:
Originally Posted by AdrianArriaga View Post

Can anyone tell me if this looks like a great buy? I'm thinking about buying this Chef Knife.

http://www.ebay.com/itm/Custom-Hand-Made-Damascus-Steel-Chef-Knife-Kitchen-Knife-SE-366-/310644928160?pt=Collectible_Knives&hash=item4853e16ea0


Without knowing the knife it's impossible to say for sure, but all the signs point strongly to it being a piece of crap. Don't buy.

 

BDL

post #9 of 10
Quote:
Originally Posted by AdrianArriaga View Post

Can anyone tell me if this looks like a great buy? I'm thinking about buying this Chef Knife.

http://www.ebay.com/itm/Custom-Hand-Made-Damascus-Steel-Chef-Knife-Kitchen-Knife-SE-366-/310644928160?pt=Collectible_Knives&hash=item4853e16ea0

 

I like being adventurous with some purchases, but the saying "you get what you pay for" applies here. Could be great, but chances are slim imo. 

post #10 of 10

Gotcha thank you.

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