Kitchen Knives

gomestar · Feb 26, 2010

Originally Posted by iammatt

Ten is more better.

ten is two better than eight, to be exact.

Thomas · Feb 26, 2010

Originally Posted by iammatt

Ten is more better.

Mine goes to eleven. [/nigel]

HORNS · Feb 26, 2010

Originally Posted by Douglas

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.

HORNS · Feb 27, 2010

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

Gradstudent78 · Feb 27, 2010

Originally Posted by HORNS

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.

Thomas · Feb 28, 2010

Originally Posted by HORNS

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.

gomestar · May 12, 2010

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

why · May 12, 2010

Originally Posted by gomestar

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.

gomestar · May 12, 2010

Originally Posted by why

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.

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foodguy · May 12, 2010

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.

why · May 12, 2010

Originally Posted by gomestar

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.

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Looks better. Can your girlfriend handle a sword that big?

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.

foodguy · May 12, 2010

Originally Posted by why

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.

gomestar · May 12, 2010

Originally Posted by foodguy

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.

Originally Posted by why

Looks better. Can your girlfriend handle a sword that big?

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

Originally Posted by why

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.

foodguy · May 12, 2010

Originally Posted by gomestar

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).

gomestar · May 12, 2010

Originally Posted by foodguy

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.

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