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Which knife? - Page 3

post #31 of 126
4/21/11 at 6:10pm
Quote:
Originally Posted by tesuquegolfer View Post
My paring knives have no tips as my wife is always tossing them in a glass in the sink. She has no appreciation for good quality knives or how to use them. She thinks the big knife is dangerous and I keep trying to tell her how dangerous it is to use the paring knife as the Chefs knife, just can't teach some people anything!
i think you're doing this wrong. i think you should be convincing her how dangerous the good knives are so she'll leave them the f*ck alone.

Quote:
Originally Posted by GQgeek View Post
I'm just an intermediate cook, but honestly, I like japanese knives much better than the german ones. They're lighter, no bolster, have better aesthetics, etc. Matt's suggestion to have a second one for heavy-duty tasks so that you don't ruin your good knife isn't a bad idea. I might buy one just so i can still have a knife I enjoy when I'm getting my main knife professionally sharpened.
As i think everyone has pointed out: knives are very individual. it's what works best for you. i went through a 3-4 year infatuation with my japanese knive (misono ux10), but gradually found myself pulling the 30-year-old wusthoff more and more.
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post #32 of 126
4/21/11 at 6:13pm
Quote:
Originally Posted by GQgeek View Post
I'm just an intermediate cook, but honestly, I like japanese knives much better than the german ones. They're lighter, no bolster, have better aesthetics, etc. Matt's suggestion to have a second one for heavy-duty tasks so that you don't ruin your good knife isn't a bad idea. I might buy one just so i can still have a knife I enjoy when I'm getting my main knife professionally sharpened.
It's not so much so you don't ruin your "good" knife as it is that German knives are very good for a lot of things, because of their construction. Japanese knives are excellent for a few things, but useless for many other things. At least, that is how I see it.
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post #33 of 126
4/21/11 at 7:49pm
As far as the Japanese knives are concerned, the single-bevel ones are ground/sharpened at a more acute angle, so they are more likely to chip. For other knives that have the same bevel as your others, but happen to chip while the others do not, it might behoove you to get a ceramic steel (if you don't already have one) because they are more gentle on honing an edge than a metallic steel.
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post #34 of 126
4/21/11 at 8:34pm
Quote:
Originally Posted by tesuquegolfer View Post
My paring knives have no tips as my wife is always tossing them in a glass in the sink. She has no appreciation for good quality knives or how to use them. She thinks the big knife is dangerous and I keep trying to tell her how dangerous it is to use the paring knife as the Chefs knife, just can't teach some people anything!
My mother-in-law keeps her knives about as sharp as her spatulas. She feels they are "safer" that way. When I explained to her you were more likely to slip and cut yourself with a dull knife she went to her backup position: "If somebody breaks into my house I don't want them grabbing a really sharp kitchen knife and coming after me."

Don't know about you but if I'm going to get stabbed by an intruder, I'd like it to be as painless as possible. That rules out being stabbed with the equivalent of a butter knife.
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post #35 of 126
4/21/11 at 11:44pm
No recs for Globals? Light weight and great shape. Love mine.
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post #36 of 126
4/22/11 at 1:58am
Quote:
Originally Posted by Rambo View Post
No recs for Globals? Light weight and great shape. Love mine.

Don't know if Foodguy and Matt can back me up on this... but there's something about Global knives that reminds me of Amway. People that buy Global knives have almost a sexual obsession with them.I have no clue why, but I've seen it online and I've heard it in kitchens... The people that buy them are so obsessed with the brand that it frightens me.
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post #37 of 126
4/22/11 at 5:20am
Yeah....not so much. I just like them because they're light and feel good in my hand. I'm not looking to get involved in a pyramid scheme here.
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post #38 of 126
4/22/11 at 10:09am
Quote:
Originally Posted by Rambo View Post
No recs for Globals? Light weight and great shape. Love mine.

Sorry, no respect for globals, just ugly. Sorry, I know lots of chefs who really adore.

If you want to go japanese, I do not think that the Shun knives have any soul and the steel is a compromise between Eastern and Western. The Bob Kramer versions are nicer but a little "over dressed" IMO>

Although not pretty, MAC knives have a very good steel and are easy to care for. Their vegetable knife, whcih is a Japanese pattern, is really well loved in the industry.

In the Henckel versus Wusstof debate, I neglect both and use a Sabatier, preferring the round bolster. The old "62" in full carbon and measuring 10" is nearly perfect.

If you want a Japanese, check out The Japan Woodworker. I'm very partial to the Yokishone 9.5" http://www.japanwoodworker.com/produ...&dept_id=22991. The steel is a very hard SKD and you'll end up learning how to use a waterstone to sharpen to really get the benefit of it.

Braised
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post #39 of 126
4/22/11 at 10:10am
Quote:
Originally Posted by SField View Post
People that buy Global knives have almost a sexual obsession with them.I have no clue why, but I've seen it online and I've heard it in kitchens... The people that buy them are so obsessed with the brand that it frightens me.

...........Steely Dan ?
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post #40 of 126
4/22/11 at 10:32am
I simply do not like the way the Global handles feel in my hand. I think I could get away with one of their pairing knives because of the way I handle these type of knives, but that's about it.

But my opinion doesn't matter, because it's my hands and not yours! I'm sure the Global steel is of very good quality and can keep an edge because it's stainless, but a person just really needs to be patient when shopping for knives - you must impose on an associate in a store and take your time handling these things to feel what is best for you.

As far as the Wustof vs Henkels, the differences are so subtle: I personally like the handles (once again) of Wustof - the felt more full in my big, huge, masculine hands.
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post #41 of 126
4/22/11 at 11:04am
The Global cleaver is miles better than any other I have tried. The rest of the knives I do not love.
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post #42 of 126
4/22/11 at 12:46pm
Quote:
Originally Posted by celery View Post
I'm in the market for a new chef's knife (approx 8-10 inches) and I'm comfortable in the $200-$300 range. Here are my current picks:

Takeda Gyuto 210mm
http://www.chefknivestogo.com/tagyas21.html

Kikuichi Gold Elite Damascus Gyuto 210mm
http://www.chefknivestogo.com/kigoelsugy21.html

Shun Premier 8"
http://www.chefknivestogo.com/shunpremier21.html

Hattori HD8 Gyuto 210mm (240mm if in stock)
http://www.japanesechefsknife.com/HDSeries.html

Wantanabe Gyuto 210mm from the professional range
http://www.watanabeblade.com/english/pro/pro.htm


Open to suggestions for alternatives and feel free to tell me what's crap and what's decent.

The Wantanabe is beautiful for its simplicity, looks to have the most soul. More tangible, its blade shape is the most western with a very good "roll" to it. I like the hand-hewn rustica of the Takeda but would suggest looking at the Yokishone I pointed out earlier. Its a piece of SKD steel clad in a softer, higher carbon stainless that has been hand hammered. It's like a single stage of damascus, more purposeful than decorative.

The Hattori, Shun and Gold elite don't do it for me. The blade geometry is either too straight or the finish too bright.

If you can't toucht them in person, my suggestion is to blow it out and order 3, returning the two. If you call the shop they won't be put off, the shop gets the coverage through a CC payment and you'll get the credit back when their returned.

B
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post #43 of 126
4/22/11 at 1:05pm
Quote:
Originally Posted by Manton View Post
The Global cleaver is miles better than any other I have tried. The rest of the knives I do not love.
It really is. Love that thing.
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post #44 of 126
4/22/11 at 1:37pm
So, I'm actually seriously considering getting some heinously expensive sashimi knife, and using it for sashimi, and as a slicer. I think it would work very well. And then I'd own a mini sword. It is probably one of the more childish, unnecessary purchases that I will make this year. I want a really long one with the blunted end.

I am running out of ways to convince myself I don't need this.
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post #45 of 126
4/22/11 at 1:45pm
Quote:
Originally Posted by SField View Post
So, I'm actually seriously considering getting some heinously expensive sashimi knife, and using it for sashimi, and as a slicer. I think it would work very well. And then I'd own a mini sword. It is probably one of the more childish, unnecessary purchases that I will make this year. I want a really long one with the blunted end.

I am running out of ways to convince myself I don't need this.
I think you should get one. It will make me feel better about myself for the god forsaken 500 dollar chef knife I bought on your recommendation. Seriously, though, I don't think they are good slicers for anything at all firm because of the pull.
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