or Connect
New Posts  All Forums:Forum Nav:

best chef knife for 100$?

post #1 of 9
Thread Starter 

I had myabi 600S and not like that knife, yesterday I return the knife.

What can I buy instead of miyabi 600S for 100$

 

I think about Tojiro DP 210MM or Fujiwara FKM...

post #2 of 9

Some more info would be helpful. What didn't you like about the knife? What qualities and characteristics are you looking for in a knife?

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #3 of 9
Thread Starter 
Quote:
Originally Posted by cheflayne View Post
 

Some more info would be helpful. What didn't you like about the knife? What qualities and characteristics are you looking for in a knife?

 

I dont like the miyabe because at first using the knife was good sharp but later its was realy bad.

also I buy the miyabe for 110$ ~ and I felt the knife was not worth the money.

 

I want good knife for 100 Inch~ with shiiping (Israel), The sharp will keep for long time, easy for sharping with stones.

The knife for chiken,vegetable etc

 

Also, what do you think about this stone?

post #4 of 9
Thread Starter 

I tried to edit my post and its removed\:

 

well

I dont like the myabi cos at first using the knife have a good sharp but after 1-5 using its very bad.

I buy the knife for 110$~ and I think the knife was not worth the money.

 

I want good knife that saving the sharp for long time, easy to sharp for home-using.  

until 100$  include shipping to Israel, 8 inch long.

 

 

my using its for licing vegetables, chopping vegetables, mincing vegetables, chiken etc

 

Im will buy the knife from Net.

 

also I want buy a stone for sharping

what do you think about this stone? 

eBay item number:
261404594250
 


 (cant add links)

post #5 of 9
Sorry to hear you were disappointed, but you should know every knife gets dull, and most in that price range have rather poor factory edges. First thing most users will do is sharpening it right out of the box.
Edited by Benuser - 2/22/14 at 3:03pm
post #6 of 9

Check out wusthof knives. They have a wide variety of price ranges and have a good reputation. German Steel. I just had my old wusthof sharped by a friend put a new edge on it, and it is sharper than it came out of the box, and holds an edge for a good minute. 

post #7 of 9
The Miyabi 600S are made of that very same German steel, X50etc., so that won't make any difference except for the fact it should be a bit harder than old Wüsthofs. Poor edge out of the box is a universal plague, I'm afraid.
To have a somewhat reliable edge I tend to give them a relatively coarse edge and deburr along the edge at some 2k. The deburring is the most difficult for novices, the burr has to get abraded. Avoid any fine polishing as it will weaken the matrix and the large carbides will break out.
Edited by Benuser - 2/22/14 at 9:26pm
post #8 of 9

2 cents: get the Tojiro DP but the 240 mm. You will not regret the extra inches. And get a Bester 1200. It could be the only stone you will ever need.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Reply
post #9 of 9
Nothing wrong about a Tojiro DP. A finer stone than a 1.2k will be most useful to deburr the VG-10 core, though.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Knife Reviews