I love my collection of Sabatier, a few I got from thebestthings.com. I bought a Norton tri-stone 26 years ago, still in great shape. The knives work really well for me, sharpen easily, maintain an edge and I don't find the extra maintenance to be a problem. Should anything happen to them, replacements are affordable. I will allow that I may be missing out on not using the Japanese carbon knives but I can't really afford to find out by trial and error. Perhaps some day.
Carbon Steel Knives - Suggestions?
First off, I apologise if this has been beaten to death, but I was unable to find anything terribly helpful by searching.
Looking to replace some old, used up Zwilling stainless knives with a few Carbon Steel Japanese Knives. Primarily looking for a Gyuto ~8", Santoku ~6", Paring Knife, Slicer, and a Boning / Fillet Knife. Bonus points if you can provide some budget ranged options (you know, options to keep the total under $250, $500, $750, etc.). Mostly just looking for options in general, as I can't seem to find any carbon steel knives locally.
Looking to replace some old, used up Zwilling stainless knives with a few Carbon Steel Japanese Knives. Primarily looking for a Gyuto ~8", Santoku ~6", Paring Knife, Slicer, and a Boning / Fillet Knife. Bonus points if you can provide some budget ranged options (you know, options to keep the total under $250, $500, $750, etc.). Mostly just looking for options in general, as I can't seem to find any carbon steel knives locally.
1 - 1 of 10 Posts
1 - 1 of 10 Posts
- This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Chef Forum
A forum community dedicated to Professional Chefs. Come join the discussion about recipes, prep, kitchens, styles, tips, tricks, reviews, accessories, schools, and more!
Full Forum Listing
Explore Our Forums
Top Contributors this Month
View All
chrislehrer
18 Replies
retiredbaker
15 Replies
brianshaw
15 Replies
Recommended Communities
