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RE: Best Quality vs. Value Chef Knife - Page 3

post #31 of 184
8/17/10 at 12:33am
^Engrish plz
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post #32 of 184
8/17/10 at 12:41am
Quote:
Originally Posted by Rambo View Post
^Engrish plz
kikuichi. I think that is how it is spelled.
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post #33 of 184
8/17/10 at 1:57am
Quote:
Originally Posted by Manton View Post
Interesting, they also produce a "powdered" effect on the main body of the blade which I assume is just for show, as it stops short of the actual edge.
Ya, the texture on the upper part of the blade is just for show. The best knife steel comes from Japan, Sweden and the U.S. and they all have versions of powdered steel. I have a good friend who forges "damascus" (really forge-welded) steel for custom and high-end factory knife makers. He uses Swedish powdered steel for some of his more exotic patterns. http://thomasdamascus.com/
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post #34 of 184
8/17/10 at 2:05am
Quote:
Originally Posted by iammatt View Post
Kikuichi is such a great knife. I almost bought a GS18, but wanted a carbon blade instead. Kikuichi carbon is a revelation.
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post #35 of 184
8/17/10 at 2:08am
Quote:
Originally Posted by iammatt View Post
kikuichi. I think that is how it is spelled.

That is correct. They have a shop in Nara (Japan) and I am in that area sometimes. I am going to check it out.
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post #36 of 184
8/17/10 at 2:20am
Quote:
Originally Posted by kwilkinson View Post
Kikuichi is such a great knife. I almost bought a GS18, but wanted a carbon blade instead. Kikuichi carbon is a revelation.
I've never even heard of them. Of course, I've never really heard of any Asian manu's outside of Shun and Global. What's so great about them and their metals?
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post #37 of 184
8/17/10 at 2:21am
Quote:
Originally Posted by Rambo View Post
I've never even heard of them. Of course, I've never really heard of any Asian manu's outside of Shun and Global. What's so great about them?

Construction. Quality of materials. Ability of blade to get sharp and stay very sharp. Lightness/comfortability in my hands. IMO, knives are a much more personal, individual experience than they are a "everyone should buy XXXXXX brand" kind of thing.
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post #38 of 184
8/17/10 at 2:23am
Kershaw Shun
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post #39 of 184
8/17/10 at 11:06am
I gotta say, I used some of those chroma/porsche knives. I *hated* the chef's knife (10" or maybe it was 8")...just absolutely did not like how it felt, although as kwilk said, that can be a personal thing.

Then I tried the 7.25" santoku. I am not a big fan of the santoku (I can't even remember the last time I pulled the cheap 7" one off my knife rack) but this knife was awesome. Their funky grip just felt "right" on the shorter santoku. Not sure they are worth the Porsche price premium though.
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post #40 of 184
8/17/10 at 2:00pm
Quote:
Originally Posted by kwilkinson View Post
Construction. Quality of materials. Ability of blade to get sharp and stay very sharp. Lightness/comfortability in my hands. IMO, knives are a much more personal, individual experience than they are a "everyone should buy XXXXXX brand" kind of thing.

Kwilk,

Do you sharpen your knives or send them out? If you do sharpen them what do you use?
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post #41 of 184
8/17/10 at 2:33pm
I have the Shun's and love them. Expensive though. That being said, no doubt Forschner represents the best quality to price value. As a previous poster stated, Cooks Illustrated gives them very high marks.
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post #42 of 184
8/17/10 at 9:57pm
Quote:
Originally Posted by 4Mica View Post
Kwilk, Do you sharpen your knives or send them out? If you do sharpen them what do you use?
I sharpen them myself. I find sending them out is bad. Not only on your knives, as the harsh grinding is really hard on your quality, expensive steel, but also b/c they don't stay sharp for very long. Which makes sense, really. If a company makes money by sharpening knives, they'll make MORE money by sharpening the same knives more often. Plus, I think it would be irresponsible to be in the industry and not know how to take care of your own knives. My very first whetstone ever was given to me by poster Thomas and has served me well for almost 2 years. I use that often, it is a combi, 1000/4000 IIRC. I generally don't let my knives get to the point where they need the 1000 grit. So I use the higher grit and then two other stones. 8000 for super-sharpening, and 120000 just for a few strokes to polish the steel. I don't really need to run it against the 12000, and a lot of people feel like 12000 is so high that it's gimmicky, but what do I know. I love taking an hour out of my weekend and sharpening my knives to perfection.
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post #43 of 184
8/17/10 at 11:36pm
^^^^ What he said, though I am not as anal as he is. It takes me about three minutes or so to get a really good edge on an undamaged knife, and after that, I just use a ceramic steel. The kikuichi stay really fucking sharp, and since I don't have to cut a shitload of stuff, like Kyle does, I only need the stone every month or two.
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post #44 of 184
8/18/10 at 3:12am
Of the kitchen knives i've bought, the foschner forged steel 8" chef is decent but it isn't amazing. It is a good starting knife. Of the three I've purchased that stand out are linked below.

HONSHO-KANEMASA E-SERIES GYUTO 240MM $69 carbon steel, great meat slicer
Link

Kakugata Nakiri vegetable knife. Can set on a tomato and move it a cm and it cuts through it with the seeds still in place and no liquid leaked out, $105
Link

6-3/4" Santoku Dojo Blue Steel Knife best all around knife i have for $76, carbon steel
Link
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post #45 of 184
8/18/10 at 11:10am
I'm thinking I might order a spyderco sharpmaker...any reason not to do this for ~$40? I have used them before... they seem to work fine and I currently do not have anything for sharpening (and its now been like 12mo since my knives have seen a stone).
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