Foo shops for a Japanese knife

Discussion in 'Social Life, Food & Drink, Travel' started by mafoofan, Jan 21, 2013.

  1. Manton

    Manton RINO Dubiously Honored

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    I still use the little parer, but I also have a 10" Shun Elite chef's which I no longer use.

    I also have a bird's beak that I use for turning. Those are the only three Shuns I have ever owned.
     
  2. aravenel

    aravenel Senior member

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    Gotcha.

    I've got a Shun Classic 8" chef's that I quite like. Certainly not as artisanal as many of the knives being discussed here, but it's always treated me quite well.
     
  3. foodguy

    foodguy Senior member

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    that's the one i loved most too. bought it. with my own money. yes, i have a knife problem. (maybe not quite as bad as matt's; we'll have to do a knife-off). Honestly, i do about 98% of my cutting with two knives, but I probably have 20-25 in my blocks (yes, plural). many years ago a woodworking website had a sale on this huge trove of old sabatiers they found in Thiers. amazing stuff -- some pre-wwi. hand-hammered rivets and all. and the prices were ridiculous, like $50 for the most expensive. I still remember the day those packages arrived. one was a demi-hachette that was like a cross between a chef's knife and a cleaver. all of them were carbon, so they do take some care, but it's amazing how quickly they come to razor-sharp.
     
  4. aravenel

    aravenel Senior member

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    Now that is really cool.

    Like you, I rarely use anything but my chef's and occasionally my paring. Even less often, bread knife and filet knife.
     
  5. pscolari

    pscolari Senior member

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    Really cool. I would love to see some pics of these.
     
  6. foodguy

    foodguy Senior member

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    Kind of "what are you slicing now"?
    i'll try to get some snaps this weekend.
     
  7. gomestar

    gomestar Super Yelper

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  8. philosophe

    philosophe Senior member

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    The old Sabatier carbon steel knives are amazing, if a pain to maintain.

    Foo, buy a knife that feels good in your hand and is easy to maintain. The best knife, if poorly maintained, is no better than cheap junk. If you can get past the OneKinife to a second or third piece, I recommend a Paring knife and a 5" or so utility knife. I have a Kikuichi Gold utility knife that stays razor sharp.
     
  9. foodguy

    foodguy Senior member

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    "patina" man, "patina"
    solid wisdom.
     
  10. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    I do not have a problem!

    Because of this damn threak I have learned that I can get a knife sharper on a stone than I can with an edge pro, that for some reason I can get a very hard stainless knife sharper than I can a hard stanless knife which I can get sharper than I can a slightly harder carbon knife. Basically all the same exact shape at the same angles on the same stones. OK, maybe I have a problem. The Edge Pro is still way better for thinning out edges and cutting in bevels, but I find my magic touch is better for finishing something up really sharp.

    Oh, I have one of those knives also, the chef-de-chef aka lobster knife.
     
    Last edited: Jan 30, 2013
  11. HORNS

    HORNS Senior member

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    You sure about that? Fake Damascus, yes. But real Damascus?
     
  12. Manton

    Manton RINO Dubiously Honored

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    Don't know, I only have experienc with the fake stuff.
     
  13. HORNS

    HORNS Senior member

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    Yeah, the fake is just etching on the surface. The real Damascus is intrinsic.
     
  14. foodguy

    foodguy Senior member

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    it's my understanding (perhaps faulty), that real damascus is mainly a thing of legend. i don't think it's actually produced anymore -- or has been for a couple of hundred years.
     
  15. HORNS

    HORNS Senior member

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    Right. The real stuff and if we applied an "appellation d'origine contrôlée" to the steel it would be defined by a very particular iron ore.
     

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