Kitchen Knives - Page 26

this is a little pricey (well, not by SF standards), but it really works extremely well. in fact, if you're not into the zen of stone sharpening, this is the ticket. only the very best stone sharpeners can get a better edge. and it's basically foolproof (said the fool).

I forgot to mention I am not Gallagher!

It wasn't a question of SHOULD you, it was a question of which do you use.

you have one? you like it over sharpening on stones?

stones have a kind of romantic notion to it but i imagine when i get busier i wont want to bother

i've got one and if i'm in a hurry, it gets me a sharper edge faster and easier than a stone. but i'm a guy who collects mortar-and-pestles. i WILL master free-sharpening. and it will rock. but until then, yeah, i fall back on the edgepro all the time.
EDINA ALERT

Free sharpening is easy and fast. It takes about 20 seconds to make a dozen passes on a stone, and the angle becomes habit. A lot of people screw up by putting pressure on the forward stroke rather than the back, and this increases the time fifty fold.

when i sharpen i get a reasonable speed (i try and concentrate on the angle and i look for the right sounds), but i'm still inexperienced so i generally end up not being satisfied when i test the blade and then have to resharpen. with like 4 knives it takes awhile. maybe like 30 minutes to an hour with soaking time.

also i clearly can't get precise angles sharpening by hand and can't help to wonder how better it would be if i could specify angles within a few degrees

Chef's knife.

Also, like Matt said, freehand sharpening is not nearly as awful or difficult as people make it out to be. I briefly considered doing up a belt sharpener out of a spare motor I have but realized I might save a minute, tops, unless I'm widening a bevel or sanding a razor.

my butler

on the topic of maintenance, honing is just as important as sharpening

any recs for a decent 9-10" forged chefs knife? looking at maybe a wusthof classic since ive been decently pleased with their cheaper gourmet line, but I'm also interested in what japanese options are worth looking into. pricing is flexible but lets just say preferably nothing higher than 125$

tojiro, togiharu, zhen

I read the past few pages, and admittedly only searched desultorily.

My question - any link to a good primer on kitchen knives - types, when to use, brands etc? I found the two below:

One

Two

thanks for rec


atm i think im split between either getting a jck kagayaki 240mm gyuto ( http://japanesechefsknife.com/KAGAYAKIVG-10.html ) or tojiro db 240 ( http://www.chefknivestogo.com/todpchkn24.html )

The following book is very good:

http://www.amazon.com/An-Edge-Kitchen-Ultimate-Knives/dp/0061188484/ref=sr_1_1?ie=UTF8&qid=1337102036&sr=8-1

Either would be a good choice so I don't think you can go wrong, and both retailers are excellent. I got my Hattori FH 240 gyuto from JCK and they were a pleasure to deal with. The Kagayaki is 60/40 is the Tojiro 50/50? You should also invest in a couple of stones too to sharpen them on. If you haven't found it, here's my favorite kitchen knife forum:
http://knifeforums.com/forums/showforum.php?fid/26/nfbb_session_id/f0b84fef1b02f8cb8305320cd3ddeae2/

Be warned, clicking that link can get expensive. Of course so can SF
Fred