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Kitchen Knives - Page 17

post #241 of 431
Quote:
Originally Posted by foodguy View Post
my first piece of advice is to find out whether he really wants to replace them or not. knives aren't like clothes or cars ... they don't wear out or lose style. i've got a 30-year-old wusthoff chefs knife and i wouldn't dream of replacing it. if they've been damaged over time, or something like that, that's another matter.

His chef's knife is really worn down. Its almost the size of a 6" chef knife from 20 years of sharpening.
post #242 of 431
in that case, and this is just my prejudice, i'd look for a wusthoff of a similar length. i find them much preferable to henkels, but they're still German shaped, so they'll be familiar. and maybe get him some sharpening lessons as well (or an edgepro, huh, manton).
post #243 of 431
FYI: 15% off on all knives at Korin until the 31st
post #244 of 431
So I ordered a Masamoto VG-10, it arrived, is nice, but I now learn that the VG-10 series is now not made from the VG-10 steel. Probably was, once, - and that's likely the version that Cooks Illustrated tested in their January issue. The best info I can find indicates VG-1 steel, which is not quite VG-10. This is troubling. Used it for a moment this evening anyway. Heavier than I expected, but still sharp and nimble.
post #245 of 431
Quote:
Originally Posted by Thomas View Post
So I ordered a Masamoto VG-10, it arrived, is nice, but I now learn that the VG-10 series is now not made from the VG-10 steel. Probably was, once, - and that's likely the version that Cooks Illustrated tested in their January issue. The best info I can find indicates VG-1 steel, which is not quite VG-10. This is troubling. Used it for a moment this evening anyway. Heavier than I expected, but still sharp and nimble.

Ohh, that sucks, I have an old one that is VG-10. Great knife, I love it. What size you get?
post #246 of 431
Quote:
Originally Posted by ama View Post
Ohh, that sucks, I have an old one that is VG-10. Great knife, I love it. What size you get?

I got the 240 mm (9-ish inches). I'll still give it a go and see how it holds up.
post #247 of 431
Want to get my dad a nice knife for carving meat. What would you recommend in the 200-300 range?
post #248 of 431
If you want a set with a fork the Shun Classic set looks nice ($240 on Amazon or Williamns Sonoma). If you just want a knife take a look at some longer slimmer Gyuotos or Sujihikis on Japanesechefsknife.com or other sites that sell Japanese knives. The Shun Elite slicer looks very good as well (about $215). The Epicurian Edge has this nice Yoshikane Gyuto which should work as a carvier/slicer as well:
post #249 of 431
I recieved a set of Cutco Knives for Xmas - I'm one of those guys that is a big fan of buying "made in the USA" although I'm not a hipster.

I've been really impressed with the quality and performance of them - will definitely buy more!
post #250 of 431
Quote:
Originally Posted by Dmax View Post
If you want a set with a fork the Shun Classic set looks nice ($240 on Amazon or Williamns Sonoma).



If you just want a knife take a look at some longer slimmer Gyuotos or Sujihikis on Japanesechefsknife.com or other sites that sell Japanese knives.

The Shun Elite slicer looks very good as well (about $215).


The Epicurian Edge has this nice Yoshikane Gyuto which should work as a carvier/slicer as well:


Thanks for the suggestions. Just looking to get the knife.
post #251 of 431
For anyone looking for Kai Shun knives - check this out http://www.buy.com/prod/kai-shun-ste...211823938.html Not a bad deal for 2 knives - I believe these are the same as the classic Shun knives, except with stainless handles versus the pakkawood.
post #252 of 431
What is the ultimate western knife for carving? I would like to have a nice knife for carving holiday meals.
post #253 of 431
Pretty cool knife making video from Joel Bukiewicz of Cut Brooklyn: http://www.chow.com/stories/11729
post #254 of 431
Quote:
Originally Posted by DarkNWorn View Post
Pretty cool knife making video from Joel Bukiewicz of Cut Brooklyn: http://www.chow.com/stories/11729

Interesting. Thanks for posting.
post #255 of 431
Quote:
Originally Posted by Dragon View Post
What is the ultimate western knife for carving? I would like to have a nice knife for carving holiday meals.
depends on what you're carving. If you're doing large, uniform roasts, like leg of lamb, pork roast, standing rib roast, etc, get a long carver like this

but if you do birds -- turkey, chicken, duck ... you need a shorter, stiffer knife like this to work the joints. chef's knife actually works quite well.
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