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Chef knife for work

post #1 of 8
Thread Starter 
Hi everyone,
I'm looking to buy my first "good" chef knife that I can use at work without worry to much and that I don't have to take extremely care of. That's why I would like to spend not more than 100 € (I live in Italy).
Someone suggests me the Tojiro dp, but some reviews say that the sharpening of the blade doesn't last so much and it's difficult to sharpen.
Any suggestions?
Thanks
post #2 of 8
Suggest you review a few of the many similar posts by folks in similar situation and needs as are you.
post #3 of 8
Thread Starter 
I read some similar posts but I haven't found what i'm really looking for. Lot of people suggest the tojiro dp but a friend told me that the Japanese knives are difficult to sharpen. So I would prefer a European knife
post #4 of 8

Like anything else, if you have the right tools and a little bit of knowledge, it's easy.

 

 VG-10 is not one of my favorite steels to sharpen (an understatement) and yet it is still preferable to soft stainless.  It is a harder steel than you would have in wusthof or henckels.  The correct tool for sharpening the harder steels is a japanese water stone. 

 

Sharpening technique is the same for all double bevel knives.  Raise a burr, flip, raise a burr on the other side, deburr, repeat on the next  stone grit up.

post #5 of 8

VG10 will also hold an edge much better than ordinary stainless, so your friend is incorrect there.

 

And with VG10 I think it is especially important to dbeurr using what I like to call the Benuser Technique, because he is the only one who bothered to emphasis it.  Once the burr is raised you flip over and abrade it by using lateral and slightly edge-leading strokes.  Makes relatively short work of VG10.

 

Also with VG10 you need to keep the edge at 15deg/side or higher, but I think that in pro kitchens most chefs use more obtuse angles anyway.

 

Japanesechefknives may still have some Hiromoto AUS10 knives left.  More money than the Tojiro but the AUS10 is a significantly better steel.

 

 

Rick

post #6 of 8
Thread Starter 
Ok thanks so much.
post #7 of 8
The Hiromoto Aus-10 is a great knife but you're supposed to put your own edge on it. Very little work, but you can't use it out of the box.
post #8 of 8
I have to explain. These are knives used in a Japanese pro environment where people are supposed to put their own edge on it. Master Nagao delivers with a very fine edge -- 8 degrees on both sides -- so that the end user can do whatever he likes. But that factory edge is not meant to be used as such. Add microbevels at 10 degree or more at the right side, and deburr at 15 to 25 degree at the left side. See how that works for you.
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