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suggestions on new paring knife - Page 3

post #61 of 67

If you would describe your Vic paring knife as dull, then the Rika won't do squat for it. You'll be at it forever and that's a BAD thing for a beginner sharpener. Get that medium stone first.

 

Go with a petty you'd feel comfortable sharpening, your better half would feel comfortable using (and maintaining, does that rule out carbons?) and doesn't look like it's super thick right behind the edge or towards at the spine.

post #62 of 67
Thread Starter 
Quote:
Originally Posted by MillionsKnives View Post
 

It certainly looks sharp!  

 

You have two problems

1) You ask the same questions and then ignore all advice and then you ask the same questions.   See here about your steel again http://www.cheftalk.com/t/89488/suggestions-on-new-paring-knife#post_537050  You are comparing apples and blueberries

 

2) You want to use a really short knife to do boardwork because you lack knife skills (or initiative to develop skills) to use a bigger knife that is appropriate.  Veg and herbs?  Chefs knife

 

I'm done with this thread.  unsubscribing


couldnt a short knife be used - while using a push cut technique ? This would be proper skills, with a short knife.

post #63 of 67
Thread Starter 
Quote:
Originally Posted by foody518 View Post
 

If you would describe your Vic paring knife as dull, then the Rika won't do squat for it. You'll be at it forever and that's a BAD thing for a beginner sharpener. Get that medium stone first.

 

Go with a petty you'd feel comfortable sharpening, your better half would feel comfortable using (and maintaining, does that rule out carbons?) and doesn't look like it's super thick right behind the edge or towards at the spine.


im glad you mention that. I know that carbons have to be taken care of with a closer eye. Keep dry, wipe down after use. Slight oiling. My question is --- are they as finicky as ... they need to be wiped down after every other stroke?

 

I think my better half would be fine with using it to prep stuff and then wash and dry it without laying it down. But wiping it every other cut would be a bit much for her.

 

is a 2k still considered medium?

post #64 of 67
Thread Starter 

the shapton pro is listed as medium at 2k .. bester doesnt carry a 2k from what I can see. 

post #65 of 67

I've linked a video already in this thread about carbon steel care/maintenance. See the previous page.

 

No, not every other cut, but that also depends on acidity of what you're cutting. I prep right by my sink and will do a quick wipe/rinse and wipe every few minutes of continuous cutting, longer if I'm cutting things with no acidity, or will rinse and wipe if I'm about to sidetrack onto another task (like, just cut some tomatoes or an onion, need to do something around the stovetop, prefer not to leave it sitting there with tomato juice). Get a rust eraser or something if you're worried.

 

I'm sure there have been threads on carbon steel care, please reference them - there should be loads of good information already out on the web.

post #66 of 67

Bester does have a 2k but CKTG doesn't stock it.

post #67 of 67
A couple more options that aren't getting this into a (possibly) unnecessary price range
https://www.japaneseknifeimports.com/collections/gesshin-specials/products/gesshin-150mm-stainless-petty
You could contact Jon and ask when he expects to get those back in stock.
If you need the free shipping you could get a stone like the 1500 splash and go from JKI too. The upfront cost is on the high side but they are very well made stones in most every way.

http://japanesechefsknife.com/SwedenSteelSeries.html#SwedenSteel the 150mm petty. I would be surprised if either of these ran chunky.
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