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Kitchen Knives

Discussion in 'Social Life, Food & Drink, Travel' started by Manton, Sep 15, 2007.

  1. Thomas

    Thomas Well-Known Member

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    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.

    Well, I'm about to put a new edge on the Masamoto. Not happy with the factory edge - didn't like it at the get-go, and don't like it now. This though is funny: the profile is exactly the same as the Togiharo, but the Togi's edge has held up better, for less than half the cost.

    Anyway, before I write off the Masamoto, I'll put a fresh edge on it and see how it holds up.
     
  2. Manton

    Manton Well-Known Member

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    Broke the tip off my 10" chef's. Back to Oregon it goes. Just as I started a new class. [​IMG]
     
  3. Thomas

    Thomas Well-Known Member

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    Broke the tip off my 10" chef's. Back to Oregon it goes. Just as I started a new class. [​IMG]

    REALLY??? How did you do that?
     
  4. Manton

    Manton Well-Known Member

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    REALLY??? How did you do that?

    Fell from my island onto the tile floor.
     
  5. gomestar

    gomestar Well-Known Member

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    you can pick up a 6" Shun at Sur la Table for $80.
     
  6. Thomas

    Thomas Well-Known Member

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    Fell from my island onto the tile floor.

    AAAAAAAAAACK. I feel your pain. I guess installing industrial-type floor coverings is out of the question?

    you can pick up a 6" Shun at Sur la Table for $80.

    Better that he should use a hacksaw than resort to a 6' knife. I use those to clean my fingernails.
     
  7. Douglas

    Douglas Well-Known Member

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    Hey Manton - Did you use an 8" knife before? How did you find the transition from 8 to 10? I am tempted to try it but it seems I wouldn't be terribly dextrous with that extra 2 inches of blade way out there.
     
  8. gomestar

    gomestar Well-Known Member

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    I use a 6" and quite like it. It fits with my mini kitchen.
     
  9. Manton

    Manton Well-Known Member

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    Much prefer 10" to 8", transition was no problem.
     
  10. itsstillmatt

    itsstillmatt Well-Known Member

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    Hey Manton - Did you use an 8" knife before? How did you find the transition from 8 to 10? I am tempted to try it but it seems I wouldn't be terribly dextrous with that extra 2 inches of blade way out there.
    Ten is more better.
     
  11. gomestar

    gomestar Well-Known Member

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    Ten is more better.

    ten is two better than eight, to be exact.
     
  12. Thomas

    Thomas Well-Known Member

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    Ten is more better.

    Mine goes to eleven. [/nigel]
     
  13. HORNS

    HORNS Well-Known Member

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    Hey Manton - Did you use an 8" knife before? How did you find the transition from 8 to 10? I am tempted to try it but it seems I wouldn't be terribly dextrous with that extra 2 inches of blade way out there.

    My unsolicited input is that 10" knives are not more difficult to use compared to an 8", but in all are much more useful in the kitchen. Say you have a 10" and 8" knife in your kitchen, chances are that the 8" will hardly ever get used.
     
  14. HORNS

    HORNS Well-Known Member

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  15. Gradstudent78

    Gradstudent78 Well-Known Member

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    Thomas, do you own a Japanese razor? I've been investigating Japanese knives for my upcoming trip to Japan and came across this:

    http://yhst-27988581933240.stores.ya...den-steel.html


    straightrazorplace.com has a couple threads on these on their forum, you might want to spend some time looking over there.
     
  16. Thomas

    Thomas Well-Known Member

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    Thomas, do you own a Japanese razor? I've been investigating Japanese knives for my upcoming trip to Japan and came across this:

    http://yhst-27988581933240.stores.ya...den-steel.html


    No, I've never tried one, and strangely find myself un-motivated to do so. Part of it comes from safety issues (no scales - the blade is always bare), part from the fixed-handle business (hand further from the edge than I'm used to), but mostly from the asymmetry. Where an eastern straight has a symmetrical grind - lending itself to use by either hand - the Japanese straights I've seen and read about have one side concave and one not.

    And, I just can't deal with that sort of trickery so early in the morning. [​IMG]
     
  17. gomestar

    gomestar Well-Known Member

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    thinking about eventually upgrading my chef's knife. Any insight on the pros/cons of something like this?.
     
  18. why

    why Well-Known Member

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    thinking about eventually upgrading my chef's knife. Any insight on the pros/cons of something like this?.
    The caustic look makes it harder to clean, uglier, and probably more expensive. I personally wouldn't like the shape for cutting but that's dependent on the user.
     
  19. gomestar

    gomestar Well-Known Member

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    The caustic look makes it harder to clean, uglier, and probably more expensive. I personally wouldn't like the shape for cutting but that's dependent on the user.

    all reasons (except ease of cleaning, I don't care) to consider. I'm not a tremendous fan of the hammered look, but I find it to be generally attractive. Shape is fine, I enjoyed it in the store. 50/50 balance is something I'm considering, I am R while gf is L, unless somebody tells me this doesn't matter in Japanese knives.

    also like
     
  20. foodguy

    foodguy Well-Known Member

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    they're both going to be great knives. i'd go with the one that feels best. that's what is really going to determine how much you use it. the damascusing doesn't really affect the cleaning of it that much, in my experience, though i agree that i am not a fan of it looks-wise.
     

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