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Looking for knives for my wife's birthday - Page 2

post #31 of 41
Originally Posted by DoctorCornbread View Post

Final word on the AccuSharp (at least from me).  


Praise the Lord.


I wonder if I am the only one here who would never look to cooks illustrated for anything knife related.

post #32 of 41

I might have in the past, but given this new information, their credibility just went out the window.

post #33 of 41

I don't know what lowest common denominator that kind of recommendation is appealing to, but it doesn't say good things about consumers, does it...

post #34 of 41

Here's a little example of their 'expertise' in the Japanese Gyuto




Note their explanation of where the gyutos flatter profile comes from...


It's cool that they liked the Masamoto, (which might be a great choice for the OP if his wife likes lightweight, flattish knives absent of fingerguards with western handles) but it's not called VG10, nor is it made from VG10.  It's called Masamoto VG, and the actual steel is more likely VG-5 from what I've read (None of the vendors list the steel type other than to say Hyper Molybdenum Vanadium.



post #35 of 41

I'm not their target audience at all.  I just hate everything Cooks Illustrated / ATK.   All their recipes are either simple, best, or ultimate (not really).  Their grasp on any of the Asian cuisines is laughable.  


Their average customer I guess likes to watch Alton Brown, but wants to cook with the pantry from a Guy Fieri show.


Don't get me started on Christopher Kimball's vermont country boy shtick.  He lives in a large suburb city of Boston (brookline or newton i forget)

post #36 of 41
I like to get CI. The recipes are waaayyy overcomplicated, but I like to read the fussy trial-and-error parts(better you than me, buddy!), and the equipment comparisons. Sometimes I see a recipe I want to make, but I just do it my way anyway. As for the accusharp, that's the kind of thing I'd buy for the boys to use on the house knives- it better not touch my knives.
post #37 of 41
Even house knives might enjoy some oilstone or waterstone TLC :3 well I guess that depends on how many we are talking about.
post #38 of 41
The Nella knives from the sharpening service; they get swapped out every two weeks anyway. I can't stand em.
post #39 of 41
Ahhh...sorry to hear. Do they at least start out sharp at the beginning of the 2 weeks?

I'll sharpen however many knives I can get through in a few hours at the community kitchen, and I've had some pretty good luck sharpening NSF type stainless knives with waterstones. Yay for not too thick blades and no fingerguards.
Do the brunt of the repair and bevel setting on 220 and 500 grit, finalize the bevel on 1200, with some light strokes on a splash and go 3k I have just because, but also it helps with stubborn burrs and silly amounts of fatigued metal that accumulate along the edge.
They'll get surprisingly sharp and hold it so-so for the abuse they immediately take. Better than what was being used on them before (either a chefs choice electric or a small tabletop belt grinder, or both). I wish I had some more aggressive stuff to attempt correcting all those reverse bellies though...flat stone struggles
post #40 of 41
For the reverse belly and protruding fingerguards: automotive sand'paper' on linen, P120. I use "Metall" by Robert Bosch, but you should have similar stuff in the States.
post #41 of 41
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