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Kitchen Knives

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

  1. why

    why Senior member

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    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


    Looks better. Can your girlfriend handle a sword that big? [​IMG]

    Why don't you care about ease of cleaning? The indentations make a quick rinse and wipe insufficient for cleaning and would annoy me after a while.
     
  2. foodguy

    foodguy Senior member

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    Why don't you care about ease of cleaning? The indentations make a quick rinse and wipe insufficient for cleaning and would annoy me after a while.
    in real life, the patterning is extremely shallow ... not nearly enough for food to get trapped in.
     
  3. gomestar

    gomestar Senior 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.

    feel will be the ultimate decider, I just need more time to look around and feel things out. I'm looking for suitable reasons to not look at particular knives (this type of steel is better than that, etc). Shun was my initial though, but I have access to all of these small production examples and I might as well try a few.

    Looks better. Can your girlfriend handle a sword that big? [​IMG]

    she can only take so much in one day. I hand her the pairing knife. [​IMG]

    Why don't you care about ease of cleaning? The indentations make a quick rinse and wipe insufficient for cleaning and would annoy me after a while.

    my only cleaning concern would be dried on crusty stuff, but I never let my knives sit out this long anyways. With my 210 degree faucet water, a quick rinse and wipe will clean up just about anything.
     
  4. foodguy

    foodguy Senior member

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    feel will be the ultimate decider, I just need more time to look around and feel things out. I'm looking for suitable reasons to not look at particular knives (this type of steel is better than that, etc). Shun was my initial though, but I have access to all of these small production examples and I might as well try a few.

    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).
     
  5. gomestar

    gomestar Senior member

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    if you want substantial questions: have you lived with gyutous before?

    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.
     
  6. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    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).
    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.
     
  7. foodguy

    foodguy Senior member

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    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]
     
  8. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    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: [​IMG]
     
  9. gomestar

    gomestar Senior member

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    and note the decorated blade [​IMG]

    it is pretty pricey, though, $100 more than the others.
     
  10. foodguy

    foodguy Senior member

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    those basic macs ... without the decorated blade ... are really terrific values.
     
  11. Islander

    Islander Senior member

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    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.

    [​IMG]

    [​IMG]
     
  12. foodguy

    foodguy Senior member

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    my gyutou is a misono ux10. really do love it. but as i said ...
     
  13. Thomas

    Thomas Senior member

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    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.
     
  14. Hombre Secreto

    Hombre Secreto Senior member

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  15. foodguy

    foodguy Senior member

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    my, what a big shiny knife you have (no homo).
     
  16. Hombre Secreto

    Hombre Secreto Senior member

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    my, what a big shiny knife you have (no homo).

    [​IMG]
     
  17. kwilkinson

    kwilkinson Senior member

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    I hope you know how to hold it properly when you're actually using it.
     
  18. acidboy

    acidboy Senior member

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    helllooooo creepy sartorial images thread!!!
     
  19. Thomas

    Thomas Senior member

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    helllooooo creepy sartorial images thread!!!

    I'm not sure that there is a non-creepy way to pose with a knife.
     
  20. gomestar

    gomestar Senior member

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    any other knife suggestions will be grand. Even if they are creppy. As long as they are japanese creepy.
     

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