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Kitchen Knives - Page 22

post #316 of 430
I've got one old Sabatier and because of that one I want more knives like it. But didn't know if there were better ones out there.

post #317 of 430
old & new favorites

messermeister prime meridian 8" and a Kintaka bought in kyoto




post #318 of 430
Currently using a Nenox gyoto with the red handle. Like it quite a bit, feels good in the hand.
post #319 of 430
Quote:
Originally Posted by SField View Post
Currently using a Nenox gyoto with the red handle. Like it quite a bit, feels good in the hand.

Perhaps you could add a bit more to this thread? I've been looking for info on Nenox knives. Thanks.
post #320 of 430
Quote:
Originally Posted by Trompe le Monde View Post
old & new favorites

messermeister prime meridian 8" and a Kintaka bought in kyoto





Is the Kintaka a deba for fish? That has the thickest spine I've ever seen on a Japanese knife.
post #321 of 430
Quote:
Originally Posted by KJT View Post
Is the Kintaka a deba for fish? That has the thickest spine I've ever seen on a Japanese knife.

That looks like a large size deba for cutting up larger fish and bones (like red snapper).
post #322 of 430
anyone know anything about the "tan ren" knives gilt was selling the other day? i was thinking of getting one, on a whim, to try the japanese thing. not sure if they're still for sale, but they were cheap enough. i gather they were made for crate and barrel by shun, but don't know anything beyond that.
post #323 of 430
Any recommendations for a decent but not terribly expensive knife? I don't need a Kai Shan level of quality, although they do look pretty cool. I just want something better than the supermarket knives I am using. Whatever I get will have to deal with reasonably tough treatment, and there is always a chance my flatmates will get at them.

I pretty much only use a paring knife and chefs/santoku knife, so those are the only two I want to upgrade. I will probably ask for them as presents but I don't feel comfortable asking for anything costing more than say £45-50 for the Chefs knife.
post #324 of 430
ysc - Try a Tojiro from Korin ($80) or a Victorinox (formerly Victorinox Forschner) Fibrox 8-Inch Chef's Knife, Model 40520 ($25)
post #325 of 430
Quote:
Originally Posted by Trompe le Monde View Post

Did you get this from Aritsugu?

White Steel of Blue II?
post #326 of 430
Quote:
Originally Posted by HORNS View Post
Did you get this from Aritsugu?

White Steel of Blue II?

i went to Kintaka's shop, as i read that Aritsugu was too "commercial" and Kintaka is family-owned and in-house-crafted.

I also stumbled by another nice small shop near Fushimi Inari Taisha; its in fact on-the-way if walking to the shrine from the train station.

They all look really good, but mine cuts fantastic and im happy with the performance. full Carbon though, so it does stain easily
post #327 of 430
Thoughts on these Carbon Steel old-stock French knives?
They seem perfectly impractical for someone like me, which is, of course, the appeal. We have normal consumer kitchen knives already - mostly assorted Global and Henckels/Zwilling high carbon stainless.
post #328 of 430
Quote:
Originally Posted by dopey View Post

Thoughts on these Carbon Steel old-stock French knives?
They seem perfectly impractical for someone like me, which is, of course, the appeal. We have normal consumer kitchen knives already - mostly assorted Global and Henckels/Zwilling high carbon stainless.

i've got a nogent paring knife somewhere and it's pretty good. one of the better sabatier lines. if you're really serious about getting great, utterly impractical knives (like me!), check out this guy:
he's got amazing stuff. i've bought several things from him.
post #329 of 430
Quote:
Originally Posted by foodguy View Post

i've got a nogent paring knife somewhere and it's pretty good. one of the better sabatier lines. if you're really serious about getting great, utterly impractical knives (like me!), check out this guy:
he's got amazing stuff. i've bought several things from him.

I got the 10" Chef's knife andthe 3" paring knife. I also bought the 13" slicer but put that away. I have been practicing with the chef's knife on some innocent vegetables to try and learn technique, so my unhappy family has been eating sliced carrot dishes and spanish tortilla. This would be a good time to own a dog.
post #330 of 430
It is amazing how quickly the knife is starting to darken (I have only been using the chef's knife). More amazing is that I can tell the patina is from food contact because it is concentrated in the areas that I know have gotten the most use - there is almost no patination at the base near the handle and much less towards the tip than there is in the "sweet spot" in theback middle though that may change as I was using the tip alot tonight to clean out the ribs of peppers.
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