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Kitchen Knives - Page 20

post #286 of 431
Quote:
Originally Posted by foodguy View Post
if you want substantial questions: have you lived with gyutous before? i loved mine for a while ... then i found it to be a very specific knife. i still reach for it when i need something really sharp for a very fine, or exact cut ... but it's kind of like having an old mg in the garage that you drive for a hobby while your main ride is something more stable and comfortable (in my case, Wusthoff).
Quote:
Originally Posted by gomestar View Post
No, and I did read your post from a few months back on the issue. I've only lived with a short Wushtof for 3 or so years and only some more serious cooking and work in the past 12-15 months. The Japanese ones didn't feel too light in store, mostly because they are longer and thus more metal. I do have a preference to the western style handles, though I can adapt well over time to most changes. Learning about proper grip has shown me the deficiencies of a shorter knife, hence the desire to move up a notch or two.
If you don't mind spending a little more, check out the Mac Ultimate line. The shape is a nice combination of German and Gyoto, and the quality is absolutely fantastic. Like foodguy, I am not completely sold on the standard Gyoto shape, which I find to be a bit too angular. I don't necessarily agree with him that this aids in making more perfect cuts for precious small plate cuisine, because every time I bother to notice the knife cuts at high end restaurants these days, I am woefully unimpressed. Maybe they do think it helps, though. A santoku definitely does help for this, but it is overused, and pretty useless if you don't have good knife skills already (which everybody thinks they have, so this is a meaningless comment.) Anyway, that is my take. Oh, I also hate damascus and other decorated blades.
post #287 of 431
Quote:
Originally Posted by iammatt View Post
I am not completely sold on the standard Gyoto shape, which I find to be a bit too angular.
shocking mr. matt, considering that they are nearly identical to traditional FRENCH chef's knives. I guess you prefer the GERMAN rounder belly [emphasis added to rub his nose in it]
post #288 of 431
Quote:
Originally Posted by foodguy View Post
shocking mr. matt, considering that they are nearly identical to traditional FRENCH chef's knives. I guess you prefer the GERMAN rounder belly [emphasis added to rub his nose in it]
I know, huh? I am almost ashamed at how much I like my (relatively) new Mac Ultimate. Tell me this isn't the absolute best of both worlds:
post #289 of 431
and note the decorated blade

it is pretty pricey, though, $100 more than the others.
post #290 of 431
those basic macs ... without the decorated blade ... are really terrific values.
post #291 of 431
I have two knives that I use for almost everything in the kitchen: an 8" Global GF-33 chef's knife and a 7" Misono UX10 santuko. I bought the Global for my wife but I ended up using it as my primary knife. It holds an edge only so-so, but can be brought back quickly with a ceramic honing tool. The Misono is a thing of beauty, and can be sharpened to a laser beam edge on a whetstone, but once it loses its edge it takes more work to get it back. Bought the Global retail and the Misono online. Can't go wrong with either, Japanese steel rules.



post #292 of 431
my gyutou is a misono ux10. really do love it. but as i said ...
post #293 of 431
Quote:
Originally Posted by foodguy View Post
shocking mr. matt, considering that they are nearly identical to traditional FRENCH chef's knives. I guess you prefer the GERMAN rounder belly [emphasis added to rub his nose in it]

I had a similar thought, given Matt's long-ago fondness for Sabatiers. But times and people change, I suppose.

Anyway, I alternate between my two gyotous - Togiharo and Masamoto - for pretty well all of my cooking, and haven't found a reason to want for anything else.
post #294 of 431
post #295 of 431
my, what a big shiny knife you have (no homo).
post #296 of 431
Quote:
Originally Posted by foodguy View Post
my, what a big shiny knife you have (no homo).

post #297 of 431
I hope you know how to hold it properly when you're actually using it.
post #298 of 431
helllooooo creepy sartorial images thread!!!
post #299 of 431
Quote:
Originally Posted by acidboy View Post
helllooooo creepy sartorial images thread!!!

I'm not sure that there is a non-creepy way to pose with a knife.
post #300 of 431
any other knife suggestions will be grand. Even if they are creppy. As long as they are japanese creepy.
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