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I think I'm going to ask for a henkels knife for xmas, anyone have any countersuggestions? also this is the thread to talk about learning good knife technique.

teeny (teeny), Friday, 18 November 2005 17:49 (twelve years ago) Permalink

I have two of the Henkels - 6" chef and 10" carving and I love them to the point of being overprotective. I have been thinking about those acclaimed Japanese knives, but Rock Hardy dissuaded me a bit on it. I bought my daughter a Wustof chef and paring a few years ago and she loves them. I bought a $5 Wustof paring knife at a kitchen outlet a few months ago and it's excellent. I think a big part of it is how well it fits your hand and how balanced a knife feels to you.

My knife technique is slow and uneven. The "curved fingers" thing, I have never gotten a feel for. I'd love to be able to chop fast, but things would end up all over the kitchen if I did. And I have these terrifying visions of chopping into my fingers and hands, so I am timid about it.

Jaq (Jaq), Friday, 18 November 2005 18:14 (twelve years ago) Permalink

Where does Rock talk about knives? I am sort of a convert to the Japanese knife shapes -- santoku, nakiri, deba, etc. I don't use them exclusively but they seem significantly more comfortable/faster/satisfying than my old Sabatier wedge-shaped chef's knives. Also the asymmetrical cross-section, whereby only one edge of the Japanese knife is beveled, so the other edge meets the cutting board at exactly 90 degrees (is that clear?) is appealing. Doubtless it's a matter of personal preference. I might just hang out at Korin too much.

I recommend the MAC santoku as a great all-purpose knife (granton blade not necessary). It keeps its edge longer than most, and has great balance and a lovely curve to the cutting edge.

ALSO take your brand-new knife to a good sharpening service before bringing it home and using it. They typically come from the store with a decent but not optimal edge. This will add $5 to the price of the knife and 80% to the pleasure of using it.

My latest knife is a little Opinel folding knife. It makes me want to stroll the French countryside deftly cutting into cheeses and pears and hard country sausages. More likely I will get searched and arrested on the subway for having it in my bag.

Paul Eater (eater), Friday, 18 November 2005 20:39 (twelve years ago) Permalink

Oh, this is a nice basic tutorial on knives and knife skills.

Paul Eater (eater), Friday, 18 November 2005 20:46 (twelve years ago) Permalink

When Rock Hardy (aka William) visited Seattle, we all went to Uwajimaya (huge Asian market/food court/gift shop/bookstore) and spoke of knives. I'm still thinking about a santoku though.

What about cutting boards? I've been using the plastic ones with the grippy underside - easy to nuke with bleach water after use and not too dear to replace. But - we were given a bamboo cutting board as a gift, and I'm afraid to use it for 2 reasons: it's beautiful and it seems very very hard.

What a great link, btw - thanks for that.

Jaq (Jaq), Friday, 18 November 2005 21:21 (twelve years ago) Permalink

Yeah, a friend is moving (back) to some island off Seattle soon. I'll have to visit and check out the famed Uwajimaya at some point.

My favorite cutting board material in terms of feel is Sani-Tuff, a sort of very hard rubber. Unfortunately it hasn't really made a splash in the consumer market yet, because/therefore it only comes in a fairly hideous buff color.

Polypropylene boards never feel good to me -- too slick a surface maybe? Not enough gravitas? My main board is a large butcher block that I got at Ikea for $20 and never expected great things from, but now, six years of daily use later, it's showing very little wear, and I am rather attached to the woody old thing.

Haven't tried bamboo. They are quite expensive, no? I read something somewhere -- they are more resistant to bacteria? Less? If you're scrupulous with the bleach I suppose it doesn't matter. The hardness would worry me though. My friend uses a glass one, which I think is insane.

Paul Eater (eater), Friday, 18 November 2005 21:43 (twelve years ago) Permalink

I never realized I was so interested in knives, but apparently I am! I just came across this new article, which seconds my love for MAC.

Paul Eater (eater), Saturday, 19 November 2005 20:26 (twelve years ago) Permalink

The MAC certainly sounds impressive. I was checking out the 6.5" hollow edge santoku and spotted this:

MAC 6.5-in. Santoku Knife: Hollow Edge
# All purpose, extra control
# Glides through vegetables such as potatoes and tungsten alloy
# Resin impregnated wood handle
# Not dishwasher safe


Jaq (Jaq), Saturday, 19 November 2005 21:48 (twelve years ago) Permalink

Yes, it makes chopping tungsten vegetables a breeze, but I haven't hit on the right marinade yet to remove that metallic taste.

Paul Eater (eater), Saturday, 19 November 2005 23:29 (twelve years ago) Permalink

a little vinegar, a little WD40....

Jaq (Jaq), Sunday, 20 November 2005 00:31 (twelve years ago) Permalink

Paul Eater, I owe you a drink. That knife tutorial you linked to illustrated a critical bit I've been missing in all my knife-wielding years - have the thumb and forefinger on the knife blade and the rest of the fingers wrapped around the handle. I sliced up a whole pork loin tonight (half into chops and half chopped for pork pie), chopped a pound of pork belly, including removing the skin, and minced 1/2 a pound of semi-frozen pork fat deftly and with confidence - and also with less effort.

Jaq (Jaq), Sunday, 20 November 2005 03:09 (twelve years ago) Permalink

Glad to hear it! It was just a link (and perhaps it's only a fantasy that when I first found it a few years ago, it had several more of those nice animations) but sure, I'll take a drink, or some pork pie.

Yeah, if you just hold a knife by its handle, it feels like a rolling pin: you have much less control. I'm surprised that Oxo or somebody hasn't made a clever new knife design based on that fact -- perhaps somebody has.

Paul Eater (eater), Sunday, 20 November 2005 17:52 (twelve years ago) Permalink

I've got a pretty good selection of Globals which fell mysteriously off the back of a lorry at a bargain price back when I was cooking for the money. I've got about fifteen or so, but I only ever use two or three of them (I'm constantly on the look out for excuses to use the REALLY BIG one).

Some people find them to be a bit too light, but as such they're pretty good for chopping fast, take an edge easily and hold it well. So they'll more than do for me. Plus they look really cool, and the boning knife is vicious.

Matt (Matt), Monday, 21 November 2005 14:56 (twelve years ago) Permalink

I too love Opinel knives, they are very sharp when new & a pleasure to hold in the hand, but the blades aren't made of stainless steel, so are liable to tarnish & rust if not well cared for.

bham, Monday, 21 November 2005 16:47 (twelve years ago) Permalink

How long is your really big knife, Matt? If I were going to splurge on another 10-incher I might get a Global or a ceramic one -- something light. I don't use my long'un that much, but it's great for chopping little discrete things like carrots. You move your hand up and down much less, because the tip of the knife, which you're keeping on the board, is further from your hand -- with a shorter knife, you have to lever your hand way up to get the blade above the next carrot. (What is the engineering term I'm looking for here? Moment arm? Radians of torque?) Unfortunately the Sabatier one I have is carbon steel and quite heavy, negating the labor-saving effect of the angle.

My Opinel was not at all sharp when new, but it keeps its edge very nicely now that it's got one. Time was, no knives were stainless! You've just got to be careful with tomatoes and such.

Anybody here sharpen their own? Also, anybody seen Teeny?

Paul Eater (eater), Monday, 21 November 2005 18:17 (twelve years ago) Permalink

I've used a steel to straighten the edge, but have never tried to sharpen one myself. Are those ceramic sharpener thingies that you zip the blade through actually worth it? Or is a whetstone the way to go?

Teeny was just over there --- >

Jaq (Jaq), Monday, 21 November 2005 18:54 (twelve years ago) Permalink

I've tried the $20 ceramic sharpener and the $150 electric diamond sharpener and the whetstone method but they all seem to make the blades just a bit duller than they were. Apparently some finesse is needed. It's something I'd love to learn. Very handy, I imagine, after the apocalypse, when my local sharpener has packed up her bench and fled to higher ground. Interestingly (or not) the half-dozen best knife-sharpeners I know are female -- maybe it's a chromosomal sort of finesse.

I did get in the habit of giving my knives a good steeling after every use.

Paul Eater (eater), Monday, 21 November 2005 19:14 (twelve years ago) Permalink

I've been tempted by the sharpener with James Beard's endorsement that used to be advertised in the New Yorker. Anything advertised in the New Yorker has to be worth it, right?

I used to have a whetstone with the oil and the whole nine yards, but it was tricksy work and when I lost it in a move I didn't worry about it. Next time I need to sharpen the knives I'm going to see if my father has a wheel on his bench grinder that would be appropriate.

I do feel guilty for getting any perverse amusement out of it (Rock Hardy), Monday, 21 November 2005 19:18 (twelve years ago) Permalink

Cool! I am all over that! Oh wait, I thought you said endorsed by James Bond.

Those "easy" sharpeners enforce their idea of what a good bevel is, which I think is incompatible with (for example) these nice Japanese knives, some of which are beveled on just one side, and have a much skinnier angle (17 degrees rather than 25?) and thus feel much sharper.

There's extensive sharpening info on the web, like here and here. That first link does seem to like the Chef's Choice 120 electric sharpener, which I see on eBay for $90 or so.

Paul Eater (eater), Monday, 21 November 2005 20:59 (twelve years ago) Permalink

the global sharpener is fantastic, really does put a good edge on mine, and like matt says they can be vicious little bastards, especially the flexible filleting knife.

I tend to use the big chefs knife more than any other though, for most work.

They do make that nasty callous at the base of the index finger really bad though due to the very sharp shoulder on them.

Porkpie (porkpie), Monday, 21 November 2005 22:14 (twelve years ago) Permalink

A butcher's steel is a round file with the teeth running the long way. They are intended for mild steel knifes that are steeled several times a day, but are not suitable for today's tougher and harder steels. I know a knife shop owner and knifemaker that disagrees, but in my opinion they belong in a knife museum along with natural stones.

Yes! I generally get good result steeling my biggest knife, a cheap 10" butchers knife, with much less effort than it takes with my Henckels 6" utility. Also, I'm glad to know I'm not the only person who anchors the steel vertically instead of doing the whip-whip-whip in the air. I'm just afraid I'm going to accidentally kill one of the cats doing that.

Maybe I should just get a leather strop. (And wear a boater and grow a handlebar moustache.)

I do feel guilty for getting any perverse amusement out of it (Rock Hardy), Monday, 21 November 2005 22:32 (twelve years ago) Permalink

I have just ordered a Spyderco Tri-Angle Sharpmaker System, which quite a few people have recommended. I will report back -- it comes with a DVD tutorial.

All the sharpening web sites say you should be able to shave your arm with a well-sharpened knife by scraping it at a perpendicular angle, but none of my knives, not even the absurdly sharp ones, seem to do that. Maybe my arm hair is abnormally tough? At least I know how to spot knife enthusiasts in the future -- bald forearms!

Paul Eater (eater), Monday, 21 November 2005 22:52 (twelve years ago) Permalink

The big'un is 10" Paul, it is easier for chopping things I suppose but I so rarely chop like that; my knife technique (which I think stems from hour after hour chopping mirepoix and salad prep for sadistic chefs) is more to run a smaller knife held by the handle and the top of the blade across rather than chopping down. It's murder on chopping boards but you can get a good speed up and it's easier for dice. I generally steel them fairly regularly (free-standing I'm afraid, again a legacy from working kitchens 'cause you look more badass that way).

Matt (Matt), Tuesday, 22 November 2005 15:25 (twelve years ago) Permalink

That's what I use Matt - it's perfect for all sorts of chopping, onions are like a dream with it.

The Global sharpener I have has kind of two little whetstones that rotate with water in the bottom, one harder (or maybe finer) than the other. They make a lovely edge too, I use them before every time I use them (or try to) and they seem to always be arm-shavingly keen. I do have a couple of discolourations on them which shames me a little, they've come from leaving them out on the drying rack :(

Porkpie (porkpie), Tuesday, 22 November 2005 17:13 (twelve years ago) Permalink

three weeks pass...
does anyone have any suggestions for decent cheap knives? i've completely fucked up my only half-decent one by never sharpening it, and much as i lust after globals etc i don't have the cash right now.

toby (tsg20), Tuesday, 13 December 2005 10:03 (twelve years ago) Permalink

Get to know a chef, sooner or later a complete set will turn up at a bargain price (hem hem). Worked for me.

Failing that, splash out on one good one rather than a set of cheaper ones. A good quality, decent sized knife will do most jobs you require of it (use the tip for small stuff, main body of the blade for bigger jobs etc)

Matt (Matt), Tuesday, 13 December 2005 11:24 (twelve years ago) Permalink

Your half-decent one can probably be salvaged. Find a sharpener who can take the edge down to totally fresh steel and put a fine edge on it.

I went to the Alton Brown website the other day and he's flogging some line of knives now. They look pretty good -- I had a moment of lust.

I do feel guilty for getting any perverse amusement out of it (Rock Hardy), Tuesday, 13 December 2005 13:20 (twelve years ago) Permalink

Wustof makes an inexpensive line. I bought one of their paring knives for $5 at an outlet store that is now my favorite knife.

Jaq (Jaq), Tuesday, 13 December 2005 13:26 (twelve years ago) Permalink

Yeah! It's the first one. Truly razor sharp. And comfortable for me to use.

Jaq (Jaq), Tuesday, 13 December 2005 15:20 (twelve years ago) Permalink

I like Alton, and I like Shun, but those angled handles look like they offer less torque (?) not to mention repetitive stress injuries waiting to happen. Maybe I shouldn't knock them till I try them? I'm sure they're better than Emerilware.

Regarding cheap knives: I too bet that a good lady sharpener could fix up your decrepit knife. Forschner/Victorinox seems to be talked about as the Best Cheap Knife but I have no experience with them. These Tojiros were also recommended to me recently as great knives for the price.

Paul Eater (eater), Tuesday, 13 December 2005 16:40 (twelve years ago) Permalink

That Shun website confused me at first, but I think you can get them with or without the angled handles.

I do feel guilty for getting any perverse amusement out of it (Rock Hardy), Tuesday, 13 December 2005 17:18 (twelve years ago) Permalink

Aha. But only the angled ones have the little Alton-face on them! And the non-angled Shun Classics are cheaper almost everywhere else.

I think I'll wait for the line with adjustable angles. I just got the Kyocera vegetable peeler whose head rotates from harp-style to straight-style.

Paul Eater (eater), Tuesday, 13 December 2005 17:46 (twelve years ago) Permalink

This thread reminded me to put that Mac santoku on my wishlist.

Also, I was reading on those Sani-tuff boards - you can sand them to resurface! I'm going to order one after the holidays.

Jaq (Jaq), Tuesday, 13 December 2005 19:23 (twelve years ago) Permalink

Jaq, if you already have all-purpose chef's knives that you're happy with, the santoku might be a little unnecessary, since it sort of fills the same niche. Maybe you'd have more fun with something a little different, like a nakiri. It's designed for vegetables and makes taking apart a head of broccoli a joy, but you'll find all sorts of things it's good at.

Paul Eater (eater), Tuesday, 13 December 2005 19:37 (twelve years ago) Permalink

That looks like fun, a mini-cleaver! It's true, I like my Henckel 6" chef's knife. Now, I want just a leeetle bigger kitchen, to put a chopping block in.

Jaq (Jaq), Tuesday, 13 December 2005 20:48 (twelve years ago) Permalink

Actually, get an usuba if you can, not the nakiri I linked to! I thought the difference between them was just about weight, but apparently an usuba has a one-sided bevel and a nakiri has a symmetrical bevel. The words seem to be tossed around somewhat interchangeably, but the asymmetrical edge feels much sharper than Western knives, so look for that.

Paul Eater (eater), Tuesday, 13 December 2005 21:36 (twelve years ago) Permalink

These handmade Japanese kitchen knives look pretty great. And very competitively priced -- the nakiri is only $50!? I better close the computer before I talk myself into buying any more knives.

Paul Eater (eater), Tuesday, 13 December 2005 21:49 (twelve years ago) Permalink

LSO take your brand-new knife to a good sharpening service before bringing it home and using it.

This might be a stupid question, but where would would I find a place like this?

Lars and Jagger (Ex Leon), Tuesday, 13 December 2005 21:52 (twelve years ago) Permalink

Yellow Pages maybe, or ask around among friendly kitchen shoppes and restaurants? There are some mail-order sharpening services too, I believe. here's a little list and here's another.

I picture you in Michigan, but is that a true recollection or just a subconscious inference from your Michigany attitude?

Paul Eater (eater), Tuesday, 13 December 2005 22:08 (twelve years ago) Permalink

Thanks. I am in Michigan. I was wondering because I ended up with a friend's Global knife and it needs sharpening. Every time I've tried using a whetstone it seems like I've made knifes duller so I didn't want to try doing it myself.

Lars and Jagger (Ex Leon), Wednesday, 14 December 2005 17:13 (twelve years ago) Permalink

My local cooking utensil shop offers a sharpening service, somewhere like that maybe.

Matt (Matt), Thursday, 15 December 2005 11:10 (twelve years ago) Permalink

one month passes...
i think thiswebsite is not very good it is downright apawling.

martin andrew, Monday, 6 February 2006 16:43 (twelve years ago) Permalink

your speling, otoh, is maggniffissent

Matt (Matt), Monday, 6 February 2006 16:52 (twelve years ago) Permalink

two weeks pass...
I just took delivery of one Sani-Tuff cutting board, mentioned upthread. It's truly a hideous color, and not at all bouncy though made of rubber. It weighs a serious amount, and will do serious damage if dropped. The place I ordered it from (somewhere in NYC) 1) took forever to ship it 2) transposed the numbers in my street address 3) refused to acknowledge that they screwed up, blaming UPS. But, it's here now. Time to go chop something up.

Jaq (Jaq), Friday, 24 February 2006 23:14 (twelve years ago) Permalink

Nice, congratulations! Did you get the huge thick chopping block? Or which one? How do you like it, besides the beigeness?

And what's the name of the place? They're all within a couple of blocks here -- I can go round and demand an apology for the mixup on your behalf.

Paul Eater (eater), Saturday, 25 February 2006 00:16 (twelve years ago) Permalink

Time to go chop something up.

pixel farmer (Rock Hardy), Saturday, 25 February 2006 00:39 (twelve years ago) Permalink

It's like 3/4" thick and 18"x24". I love it, compared to the poly boards especially. It feels right, under the blade, really controlled - does that make sense? I rendered about 6 lbs of pork fat today, so lots of chopping of frozen slippery stuff.

The place is, but that's okay - I'm happy now it's here.

Did you get to try out that knife sharpening thing? I'm still debating if I want to get that into it, or just continue to pay the pros.

Jaq (Jaq), Saturday, 25 February 2006 01:12 (twelve years ago) Permalink

Oh yes, the knife sharpener. It's on my desk, and I've played with it a bit, but not as much as I need to before providing a full report. The instructional DVD that comes with it shows the company's founder sharpening a penknife, then using it to cut a flat 8.5x11" piece of typing paper the thin way, into two thinner 8.5x11" sheets. I haven't gotten that far yet but I've gotten some knives I thought I'd never use again to arm-shaving sharpness.

You have to think a bit about angles and bevels when you use it, and take into consideration the bevel your knife already has, and it definitely takes an hour's commitment on a dull knife, but the instructions are helpful. It seems like using it without making the initial effort to understand the why of what you're doing might be frustrating or unsatisfying, but if you do that, home sharpening does seem to give a lot of control beyond what taking a knife to a sharpening service offers.

Paul Eater (eater), Sunday, 26 February 2006 05:05 (twelve years ago) Permalink

(I worry though that too much of this board is me linking to products and you buying them! Still, I'm glad you're happy so far. I could have used a sturdier grippier board for this morning's debonings.)

Paul Eater (eater), Sunday, 26 February 2006 05:12 (twelve years ago) Permalink

Hahahah! I've only bought the Skyline chili and the cutting board :) That food-shooter is under consideration though. Well, and also the japanese knives - they are on my wishlist, so someone else can buy them for me.

I don't think I want to get that technical with the knives. But I would like to see the video of the guy slicing paper the thin way!

Jaq (Jaq), Sunday, 26 February 2006 05:38 (twelve years ago) Permalink

seven months pass...
I just got one of these. Short, orange, and endorsed by Rachael Ray, although mercifully her name is nowhere on it. It's too short to mince with, and too fat for fine work, so I use it like a sort of mini-cleaver that happens to rock a little. The soft rubber handle is comfortable to hold. It's especially good for taking apart meat.

Paul Eater (eater), Wednesday, 4 October 2006 19:56 (eleven years ago) Permalink

six months pass...
Paul Eater, I love the giant sani-tuff board I got so much, I bought two more little ones the other day. Got free shipping on them via Google, somehow. All the poly boards I bought 6 months after I got that first Sani-tuff are all warped and scratched and needing to be pitched out. They're heavy as all get out, but damn! Last forever, can be sanded down, don't warp, and treat the knife blades well.

Jaq, Tuesday, 1 May 2007 23:54 (eleven years ago) Permalink

I'm glad!

eater, Wednesday, 2 May 2007 20:57 (eleven years ago) Permalink

one year passes...

I've decided to take the plunge and start sharpening my knives myself. I just ordered this system + special c-clamp - the reviews make it sound straightforward to use and that it gives a good edge.

Jaq, Wednesday, 4 June 2008 16:45 (ten years ago) Permalink

Today, my knives are SHARP!

Jaq, Friday, 6 June 2008 20:33 (ten years ago) Permalink

Nothing like a sharp knife. My steel and sharpener are perpetually at work so my home knives are in a terrible state. I am a poor show.

Matt, Wednesday, 11 June 2008 20:15 (ten years ago) Permalink

Just like the poor cobbler's kids never having any shoes :) Now that all mine are sharp, I'm starting to solicit them from family and friends, so I'm not tempted to just keep sharpening my own into nothing. Next you know, I'll have a stand set up down on the sidewalk, like my shoeshine guys.

Jaq, Wednesday, 11 June 2008 21:04 (ten years ago) Permalink

i need to learn how to sharpen. we've got a water sharpener and a crazy expensive, apparently difficult to use japanese sharpening system, neither of which i can use. i'm taking a knife skills class in a couple of weeks, and i hope this is covered!

lauren, Thursday, 12 June 2008 14:38 (ten years ago) Permalink

I'd be surprised if it wasn't. In fact I'd be bloody outraged.

Matt, Thursday, 12 June 2008 20:50 (ten years ago) Permalink

i assure you that i'll cause a scene if it's not!

lauren, Friday, 13 June 2008 01:03 (ten years ago) Permalink

six months pass...

I'm coveting knives. I have one great knife and it's great. I love you so much, Only Good Knife I Own.

Abbott of the Trapezoid Monks (Abbott), Thursday, 1 January 2009 23:34 (nine years ago) Permalink

Happiness is not having what you want, it's wanting what you have.

Plaxico (I know, right?), Thursday, 1 January 2009 23:39 (nine years ago) Permalink

lauren how did the knife skills class go? i really need to learn how to sharpen, too.

Tracer Hand, Friday, 2 January 2009 12:45 (nine years ago) Permalink

I gave up trying to sharpen the old-school way--broke down and bought a chef's choice dealie. It's pretty awesome, but not as awesome as sharpening on a stone like a true knife badass.

quincie, Friday, 2 January 2009 16:40 (nine years ago) Permalink

My dad stood around in the kitchen sharpening knives bcz he loved his wetstone so much. It was his dad's, though, so he wouldn't let us touch it, ever.

Abbott of the Trapezoid Monks (Abbott), Saturday, 10 January 2009 23:09 (nine years ago) Permalink

three years pass... has a really good deal on a knife dock today. I've been wanting one of these for awhile - a better way to corral the steak knives in the cutlery drawer as we don't have quite enough counter space for knife blocks.

Jaq, Sunday, 4 March 2012 19:08 (six years ago) Permalink

Magnetic knife holder on a spare bit of wall space was one of my best investments.

Steamtable Willie (WmC), Sunday, 4 March 2012 19:45 (six years ago) Permalink

If we are ever in a permanent space...

Jaq, Sunday, 4 March 2012 20:04 (six years ago) Permalink

I've been thinking - even if I did have the wall space, I don't think I'd stick a dozen steak knives up on a magnetic strip. Chef knife, slicing knife, cleaver - yes. Do you keep your paring knife on it?

Jaq, Sunday, 4 March 2012 21:03 (six years ago) Permalink

Yeah -- serrated bread knife, 3 chefs knives, 3 paring knives, no steak knives. I need a cleaver.

Steamtable Willie (WmC), Sunday, 4 March 2012 21:25 (six years ago) Permalink

Jaq, you can get those magnetic holders with magnets on BOTH sides, they're just hard to find!! I have the wall screw-in kind now but I did find a link from the manufacturer at one point and emailed them asking why I couldn't find the double magnet ones--which affix v solidly to the side of a fridge, for instance. I think iirc they emailed me back and offered to take my order and then I never did anything about it.

drawn to them like a moth toward a spanakopita (Laurel), Sunday, 4 March 2012 21:38 (six years ago) Permalink

I sort of love that the official description of this cleaver on Amazon includes "great for Halloween haunted houses".

Jaq, Sunday, 4 March 2012 21:41 (six years ago) Permalink

Laurel, that sounds like a good idea - in our current kitchen though, I do all the knife work at a freestanding central butcher block. If we ever move again, etc etc.

Jaq, Sunday, 4 March 2012 21:45 (six years ago) Permalink

two months pass...

Hungry4Ass, Tuesday, 22 May 2012 13:50 (six years ago) Permalink has a great deal on an 8" cleaver right now, $25+$5 shipping

Jaq, Tuesday, 22 May 2012 19:27 (six years ago) Permalink

It's a woot-off though, so probably only there for 10 minutes.

Jaq, Tuesday, 22 May 2012 19:27 (six years ago) Permalink

six years pass...

knifebrag: i've only ever owned a single truly awesome knife in my life. a friend from school had a buddy that won the show forged and fired. this is the first kitchen knife he ever made and it was more or less to my specs. i got to watch him finish it, even after all the forging it was a pretty insane process that took a lot of skill and precision. think it's 7.5". the handle is made from Australian snakewood fwiw that has some beautiful detail.

lâche pas la patate (outdoor_miner), Friday, 13 July 2018 04:06 (two months ago) Permalink

That looks beautiful. I really need a new knife. Going back to read this thread. I thought I wanted a Shun but I dunno now.

Yerac, Friday, 13 July 2018 07:52 (two months ago) Permalink

We bought knives from Kamata in Kappabashi last summer. It's the first time we've had excellent knives & it's been terrific.

droit au butt (Euler), Friday, 13 July 2018 13:26 (two months ago) Permalink

I am eyeing the sani-tuff cutting board talked about above. The price is giving me pause but I don't really ever buy cutting boards for the amount that I cook.

Yerac, Saturday, 21 July 2018 20:40 (one month ago) Permalink

I will rep hard for my Sabatier carbon steel chef knife, although I think it's less the brand and more the carbon steel. I bake a lot of whole chickens, and the Sabatier makes spatchcocking really easy.

ヽ(´ー`)┌ (CompuPost), Sunday, 22 July 2018 12:30 (one month ago) Permalink

I also have knives from Kamata, they hold a fiendish edge. I sliced the end off my thumb last time I sharpened mine on the stone rather than the steel. It healed ok, very clean cut.

American Fear of Pranksterism (Ed), Sunday, 22 July 2018 15:05 (one month ago) Permalink

I had decided on the MAC knife listed above but now it seems like because of the beveled edge the left handed person in the house won't be able to use it? Or I see that it can be sharpened into a symmetrical edge? I don't own any Japanese knives so this is all new to me.

Yerac, Sunday, 22 July 2018 16:08 (one month ago) Permalink

That Sanituff board has lasted FOREVER btw. It is a monster. I have sanded down both sides at least twice. I also bought some smaller (and hella lighter) boards from Epicurean that are made of the same composite used for skate parks and they are also excellent.

Jaq, Sunday, 22 July 2018 23:30 (one month ago) Permalink

Yeah, I have used an epicurean board for the last 5 years (love it) but wanted something heftier You just use regular sandpaper for the sanituff board?

Yerac, Monday, 23 July 2018 00:09 (one month ago) Permalink

You can get Japanese knives with a double bevel, particularly the western style shapes. Putting a double bevel on a single bevel knife is not really possible, the back side is flat all the way up.

American Fear of Pranksterism (Ed), Monday, 23 July 2018 07:43 (one month ago) Permalink

Yep, I use regular fine grit sandpaper and then extrafine emery cloth with a sanding block on the sani-tuff board.

Jaq, Monday, 23 July 2018 20:18 (one month ago) Permalink

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