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Kitchen Knives

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

  1. venividivicibj

    venividivicibj Stylish Dinosaur

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    Yeah, I wouldn't be able to do differing angles reliably
     

  2. emptym

    emptym Moderator Moderator

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    Some interesting stuff about knife sharpening skills posted by DWFII in another thread:
     

  3. Piobaire

    Piobaire Not left of center?

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    Well, I bought an Apex Edge Pro. Tried it on two knives so far, a cheapie and a respectable Global chef's. Wow. Way easier to use than I thought it would be and what a nice edge.
     

  4. tropics

    tropics Distinguished Member

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    Did you have one of the cheapo versions before or is this your first one of this type?

    I have a cheapo, with good stones, works well but it’s a (mostly mental) pain to unpack it and sharpen.

    Any suggestions out there for a starter freehand stone(s)? After years on the machine I think I’m ready.
     

  5. Piobaire

    Piobaire Not left of center?

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    This is my first of anything other than the knife sharpener on the back of an electric can opener.
     

  6. venividivicibj

    venividivicibj Stylish Dinosaur

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    :rotflmao:
     

  7. tropics

    tropics Distinguished Member

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    welcome to a new rabbit hole... you'll know you've made it when you're trying to hide a $100 fckin' stone purchase from your wife.
     

  8. otc

    otc Stylish Dinosaur

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    She'll just be relieved its not a rock you bought for another woman
     

  9. kdarylle

    kdarylle Member

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    I like using my Shun Kaji 6". Got it from williams sonoma
     

  10. Godot

    Godot Senior Member

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    The Japanese make some great kitchen knives & they charge you for it. If your a trained Japanese chef & your working where people can see you, sure buy some. People often confuse the artifact with the action. A very expensive knife with a pedigree is going to up your cutting game a bit, but it isn't going to make you this guy



    For my money & needs, the best kitchen knife is a wooden handled old high carbon steel model that you can pick up in flea markets & second hand stores for $5 or less. Yes they need care to prevent rust & staining, but they will take a wicked edge using just a stone & a little honing. All of my knives are paper cutting sharp & none cost more then a few bucks. Nothing fancy, but they all are very sharp & will cut through beef effortlessly.
     

  11. Jr Mouse

    Jr Mouse Stylish Dinosaur Dubiously Honored

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    Custom kitchen knife I commissioned from Voight Knives. Steel is high carbon with a oxidation process added to force a slight patina. Handle is desert ironwood with brass rivets.

    Saya has a custom painted Texas theme of “Lone Star & Lace” that came out very well. Full disclosure: I originally requested a basic wood saya that matched the handle, but he offered to do the custom paint job for free to add to his portfolio.

    It’s been a great knife to use in the kitchen so far. I really enjoy how it feels in the hand. Blade shape is nearly perfect.

    07F577DA-437A-4FFF-9ABC-36A95BF212B2.jpeg 70876513-850D-4EF2-95D8-D5D742624DF9.jpeg
     

  12. HORNS

    HORNS Stylish Dinosaur

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    F4EC98DB-91F4-4DCC-B3DD-AC867EEF33F5.jpeg I got myself a new paring knife: a 3.5 inch Kanetsugu stainless steel with 33 layers and a Micarta handle.
     

  13. SkinnyGoomba

    SkinnyGoomba Stylish Dinosaur

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    I sharpened some Japanese knives for a friend. Mostly for the novelty of going overboard.

    [​IMG]
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