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Intro into higher quality Kitchen knives - Page 2

post #31 of 38

If you search amazon you can sometimes find them but a full sized combi stone is not so common and often costs a lot more.  I was once clueless enough to by a Shun stone'nsteel set, so I can say that the smallish combi works fine enough, though you'd find the bigger stone easier to use.

 

If those are stainless Sabatier and not carbon then they're not so precious, but good trainer knives anyway.  Being stainless they could still have some rust spots on them if they were stored in a poor way, but you wouldn't see any dark patina.

 

 

 

Rick

post #32 of 38

The Shun stone ain't bad at all. If one can't sharpen with an 8-inch stone then one might not be able to sharpen any better with a 12-inch stone.  :look:

 

The steel, though... even I wonders why the Shun folks did that. That defies all normal logic.

post #33 of 38
Thread Starter 

There is one made by King with the following dimensions - 

  • 2-1/8 x 8-1/2 x 7/8 inch overall size

 

Longer but narrower.

 

I think i'll try cleaning up the current set and seeing what kind of edge I can get on them. After all the help and suggestions if and when we do get a new blade it would be the Migaki. I'll just need to find a different gift to buy now LOL

 

Thanks for everyones help - greatly appreciated.

post #34 of 38

The Epicurean boards I know of are glued together wood particulate sheets.  Stay away from them.  They will dull your knife's edge almost as fast as glass or metal.

 

GS

post #35 of 38
Thread Starter 
Quote:
Originally Posted by Galley Swiller View Post
 

The Epicurean boards I know of are glued together wood particulate sheets.  Stay away from them.  They will dull your knife's edge almost as fast as glass or metal.

 

GS

 

Thanks GS - I was able to find a decent maple cutting board locally.

 

The retailer that I found the Takamura suggested the Shapton glass sharping set 500/2k/16k stones. They look unreal and take alot of material off per stoke but I'm not sure its justifiable for a home cook. At 399 cdn its a decent investment.

 

Any thoughts on this? 

 

I know I mentioned I would stick with what we have but the lure of a new knife is hard to drop, plus it would make a great gift.

 

Thank you

post #36 of 38
A 16k is largely an overkill with double-bevelled blades.Something around the JIS 4k would do very, very well.
post #37 of 38
New thread...
Edited by Mojak - 12/17/15 at 4:06pm
post #38 of 38
New thread...
Edited by Mojak - 12/17/15 at 4:07pm
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