Knife wrap that is.
I'm new here. I've been working in the culinary industry in Canada for almost 8 years now (no QSR). Have had a decent set of knives for some time, but am looking to upgrade over the next year and then put the full set into use thereafter (will explain why shortly).
Essentially I don't know how to sharpen using stones, my current knives have the full bolster and to be honest I tend to work in such high volume environments I opt to have my edges resharpened by a local guy every couple months (my Henckels are between 25-30 years old - family heirlooms - so they hold an edge for so long it's not funny) rather than take the time to learn and do it myself. I do have some aspirations to develop sharpening skills (stones) as I would like to make the jump to Japanese knives (sort of). So I'll be putting my new set into use once I feel I have developed an adequate amount of skill sharpening my Henckels- no point getting all giddy and destroying new blades.
I'm intending to make the move out of super-high volume "banging-out" and on to fine dining as I feel I have pretty well absorbed what I can from fast casual and what we would term here as upscale dining (that being distinct from fine dining).
I guess I have Japanese knife fever, I'm kind of bored with my European style knives (and they are worn death), but I'm pretty pragmatic so I'm not looking for any damascus nonsense or anything really over $100 apiece.
Just wondering if anyone had any practical professional experience (though home experience would be much appreciated as well) with Fujiwara Kanefusa FKM/FKS (FKS especially interests me, but I wonder about the granton edging and what effect that might have on the total stability of the blade?), and also the Richmond Artifex knives, specifically the SAB AEB-L... I am really interested in this knife, as I do appreciate the shape of the blade.
What I have:
- 9" 4-Star Zwilling JA Henckel chef
- 8" 4-Star Zwilling JA Henckel slicer/carving
- 3 1/4" 4-Star Zwilling JA Henckel paring
- 7" Victorinox Forschner Rosewood hollow-edge santoku
- 10" Zwilling JA Henckel medium steel (knife-drawer special)
Potential new set:
- 10.6" Fujiwara Kanefusa FKS sujihiki
- 10.25" Victorinox Forschner Fibrox bakers bread (this is a wicked blade shape if you haven't used them)
- 10" Richmond Artifex AEB-L SAB chefs (prep)
- 8" MAC Chef Series hollow-edge chefs (line)
- 7" Fujiwara Kanefusa FKS santoku
- 5" Victorinox Forschner Fibrox narrow boning
- 2.25" Victorinox Forschner Fibrox birds beak
- 12" Victorinox Forschner Fibrox polished steel
I know the MAC and Victorinox hold up well to commercial use, I have used them before in the past, like the feel and edge retention, etc. I am really just wondering about the Fujiwara Kanefusa and Richmond Artifex- I know they are good choices for their price range my real interest is in how well they hold up to hardcore commercial usage. Are they going to shatter if they hit concrete? Hold shape relatively well (people have a tendency to grab whatever is at hand and use it to pry cans open, etc)...
Thanks guys, looking forward to posting more.
Edited by SpoiledBroth - 9/25/14 at 12:08am