Good quality kitchen knives? (1 Viewer)

[dkp993]

For me, my go to is this Shun chef's knife. I've found I like a Santoku knife best. https://shun.kaiusa.com/classic-7-i...ZMuWrzeSbDVi_4JE4ZubgNyRoKVLRVB_Yl5HLJV-VAGKB

I love my Shun clone and understand X50 can't compare to Shun's steel. I'd also point out to Icon who thinks they suck because they chip and have a difficult to sharpen edge that dkp933 above has had that Shun 8" chef knife for 20 years. it's his workhorse and still like brand new. It took me awhile to come around to the light weight and thin blades, but after adjusting I'd be pretty hard to convince any western knives are better than Japanese.

100%. Absolutely love my Shun’s and imo are worth every penny. But I also take care of them. It’s not a lot of work by any means, but it is some. The thin blade edge requires you to think about that when storing them or cleaning them. They aren’t butter knives that you could just drop in the bottom of your sink and then throw in the dishwasher. But with a little care, they are absolute beasts and will last forever.

 

[Chaos34]

But with all that said, I'm a big believer in use the things that make you happy.

I'm bored so I'll tell my Takeda story. It goes to what you said here, so thanks.

About 15 years ago the ChefKnivesToGo guy came back from Japan raving about this guy's knives. His is a 3rd generation Caves of Mordor steel forging story. A few chefs bought the knives and reviews were also raving. I was in the throes of this addiction, and learning, and had some DFS winnings, and no wife to yell at me, so I bought two for $700. The 215mm Kiritsuke (Bunka) and the 240mm Kiritsuke. Shosui Takeda became a bit of a celebrity in Japan for his innovative yet traditional knives. Then he retired. It was akin to owning a painting before the artist dies.

Two Christmases ago I saw the Bunka go at auction for $2100. The guy who backed down said he'd have gone much higher for the 240mm version. The guy who won said, me too. So having plenty of other knives, some cheap, some collectible, I polished the edges of my Takedas, oiled them, returned them to their original boxes and stored them. Didn't wanna chip those $2k+ edges. Thought I might sell them too considering they're just knives and I'd had the pleasure of them for a decade.

Well having them on display stuck to a magnet above my cutting board makes me happy. So that's where they are. Sunday is homemade pizza day here so my $2000+ knife is gonna carve me some slices pretty soon. Cheers.

 

[Joe Bryant]

But with all that said, I'm a big believer in use the things that make you happy.

I'm bored so I'll tell my Takeda story. It goes to what you said here, so thanks.

About 15 years ago the ChefKnivesToGo guy came back from Japan raving about this guy's knives. His is a 3rd generation Caves of Mordor steel forging story. A few chefs bought the knives and reviews were also raving. I was in the throes of this addiction, and learning, and had some DFS winnings, and no wife to yell at me, so I bought two for $700. The 215mm Kiritsuke (Bunka) and the 240mm Kiritsuke. Shosui Takeda became a bit of a celebrity in Japan for his innovative yet traditional knives. Then he retired. It was akin to owning a painting before the artist dies.

Two Christmases ago I saw the Bunka go at auction for $2100. The guy who backed down said he'd have gone much higher for the 240mm version. The guy who won said, me too. So having plenty of other knives, some cheap, some collectible, I polished the edges of my Takedas, oiled them, returned them to their original boxes and stored them. Didn't wanna chip those $2k+ edges. Thought I might sell them too considering they're just knives and I'd had the pleasure of them for a decade.

Well having them on display stuck to a magnet above my cutting board makes me happy. So that's where they are. Sunday is homemade pizza day here so my $2000+ knife is gonna carve me some slices pretty soon. Cheers.

Great example. Do what you like and what makes you happy.

I see a lot of the "purist" stuff in things that are fun. BBQ is a great example. As are other foods people are passionate about.

Lots of people like to tell others how BBQ should be. Or how Chili doesn't have beans (obviously... ). That kind of thing.

I have strong opinions. But it also is a fun thing. Do what you like.

 

[Chaos34]

Well, I may have relapsed. I sure don't need a 12" bbq knife, but I ordered one. Oof. 50% coupon got me again.

After reading a bit and looking around Ebay, Aliexpress, Amazon, a couple knife shops online...

This one. Wth, it's made from Hitachi's AUS10. Very nice Japanese stainless I like better than the steels Wusthoff and Henckels use. It comes with the 15 degree Japanese edge. Granton dimples. Cool looking handle and trailing point. Good reviews. $32.

I called my 25 year old who "borrowed" a knife recently and told her to come pick a set. I'm gonna need room for more I think.

 

[sho nuff]

If you wanted one more, I love this Chinese Cleaver https://www.chefknivestogo.com/cckcleaver2.html

It's nice as the shape makes it easy to cut and then scoop vegetables over to the pan.

I have a CCK cleaver like that, but mine's stainless and not quite so wide. I love it. A Chinese laser for sure. I have three Chinese cleaver style chef's knives. They really are good once you get used to the knuckle saving cleaver profile.

Been looking for one soon to add. Ability to cut veggies and scrape them up to deposit in a boll or pan is a feature i like. Had average knives over the years. Couple years ago got a set from my in laws house in a zip up. Vintage Dexter Connoisseur set…chef, pairing, boning, meat slicer, and a cimetar (and steel honing rod and fork).

 

[Chaos34]

If you wanted one more, I love this Chinese Cleaver https://www.chefknivestogo.com/cckcleaver2.html

It's nice as the shape makes it easy to cut and then scoop vegetables over to the pan.

I have a CCK cleaver like that, but mine's stainless and not quite so wide. I love it. A Chinese laser for sure. I have three Chinese cleaver style chef's knives. They really are good once you get used to the knuckle saving cleaver profile.

Been looking for one soon to add. Ability to cut veggies and scrape them up to deposit in a boll or pan is a feature i like. Had average knives over the years. Couple years ago got a set from my in laws house in a zip up. Vintage Dexter Connoisseur set…chef, pairing, boning, meat slicer, and a cimetar (and steel honing rod and fork).

About 20 years ago helping prep a meal for a big crowd, my BiL handed me one of these. I'd never seen them before. Figured everything shaped like that was a bone chopper. He got it for $10 in Chinatown. It was my gateway drug. For big hunks of beef I prefer the 10" restaurant supply chef knife I linked to earlier. For everything else the Chinese chef knives are better. When I see recommendations for three essential knives, I always disagree because one of these is more essential to me.

Above I said I had 3. The Takedas are basically Chinese chef knives. I wasn't counting the CCK because mine isn't so tall. So I kind of have 6. CCKs were $12 in Chinatown 20 years ago. A cult following has them over $100 and well, I wouldn't do that now. They're so thin they're a little frail and need good care. Shibazi is the 2nd most... acclaimed or whatever. I like mine better than any CCK. Look! 40% discount! With today's prices that's a really good deal for a really good Chinese chef knife with a lifetime guarantee. If you don't buy it, I probably will in case my kid takes mine. Huge company specializing in this type of knife. There are several handle options if you don't like the traditional one.

If you like the idea of an indestructible beast for cheap. Amazon says I bought it April 2014. Over ten years, 100s of dishwashing cycles, scraped the wood off my cutting boards, left it soaking, left it dirty, left it outside for months by the grill. It's like new. Not a scratch on it. Takes a great edge with a cheap accusharp pull through sharpener.

 

[Tau837]

But with all that said, I'm a big believer in use the things that make you happy.

I'm bored so I'll tell my Takeda story. It goes to what you said here, so thanks.

About 15 years ago the ChefKnivesToGo guy came back from Japan raving about this guy's knives. His is a 3rd generation Caves of Mordor steel forging story. A few chefs bought the knives and reviews were also raving. I was in the throes of this addiction, and learning, and had some DFS winnings, and no wife to yell at me, so I bought two for $700. The 215mm Kiritsuke (Bunka) and the 240mm Kiritsuke. Shosui Takeda became a bit of a celebrity in Japan for his innovative yet traditional knives. Then he retired. It was akin to owning a painting before the artist dies.

Two Christmases ago I saw the Bunka go at auction for $2100. The guy who backed down said he'd have gone much higher for the 240mm version. The guy who won said, me too. So having plenty of other knives, some cheap, some collectible, I polished the edges of my Takedas, oiled them, returned them to their original boxes and stored them. Didn't wanna chip those $2k+ edges. Thought I might sell them too considering they're just knives and I'd had the pleasure of them for a decade.

Well having them on display stuck to a magnet above my cutting board makes me happy. So that's where they are. Sunday is homemade pizza day here so my $2000+ knife is gonna carve me some slices pretty soon. Cheers.

Great example. Do what you like and what makes you happy.

I see a lot of the "purist" stuff in things that are fun. BBQ is a great example. As are other foods people are passionate about.

Lots of people like to tell others how BBQ should be. Or how Chili doesn't have beans (obviously... ). That kind of thing.

I have strong opinions. But it also is a fun thing. Do what you like.

IMO it is silly that people use the term BBQ for all types of BBQ (NC, Memphis, St. Louis, Texas, etc. plus pulled pork, ribs, brisket, etc.), which is a huge spectrum of different foods. Same for chili. I like a lot of different kinds of BBQ and chili, and none of them need to be right or wrong.

 

[Beef Ravioli Part 2]

Made my purchase of our Japanese knives. Pretty overwhelming experience for someone that knows very little about knives and in a place with so many options but not certain if the people were being up front with me or not.

In the end I feel good about my purchase but realize that the guys I bought from may have been lying to me.

I found this place which was way out of the way from the other knife stores. Claimed all their knives were forged and not machined.

Met the old guy that claims to be still forging knives at age 75 (pic from when he was in his 40’s is on the link). He took a picture with me and my wife.

Cool experience and we’ve got a memory from the experience and got some cool gifts for our kids that will hopefully last a long time for them.

Thanks for all of the insight from everyone, especially @Chaos34 !

Japanese Knife Manufacturer TERUYASU FUJIWARA

About Us. We deliver our products Free Worldwide Shipping! Established a company as a Japanese Swordsmith 140 years ago. We can not provide an opportunity to appreciate how sharp and splendid the traditional swords are directly, however, we make sure how good they are by using the practical...

www.teruyasu.net

The knife I got

Japanese Knives | Japanese Knives | TERUYASU FUJIWARA

Nakiri knife [Maboroshi]. We deliver our products Free Shipping In Asia & Oceania! Established a company as a Japanese sword manufacturer 140 years ago. We can not provide an opportunity to appreciate how sharp and splendid the traditional swords are directly, however, we make sure how good they...

www.teruyasu.net

Interesting that one of the stores we looked at in the touristy section had the same knife at almost twice as much as we bought it for. We bought three, so he gave us a little discount.

ETA - This is what the Reddit article said about the people I bought from. The only thing different is that they did have knives in stock.

From article: Teruyasu Fujiwara - Nishi-Koyama station. No knives in stock. You can visit to try the knives and place an order, but you won’t be able to buy on the day. Lots of complaints(?) about F&F from his knives so not sure if you’d want to order, sight unseen. People who have them rave about them though. Very comfortable to hold and reportedly legendary heat treat.

 

[Chaos34]

But this set can't be beat today with the 50% coupon. $30 for a matched set of 7 Shun clones? That's an untouchable deal.

These have been here a couple days. Didn't want to open them because my intent was a gift, but I had to look. This goes to something I've posted about in the music thread - Chi-Fi. The Chinese have been cloning hi-fi amps and speakers for years, selling them cheap, and lately getting very very good at it. Sound is mic'd and measured and there's simple science supporting $200 Chinese amps doing the same audiophile magic as $1000 amps.

These 7 Shun clones are better than Shun's Sora line. As good as mid-tier Shuns that go for $700-1000 for the same 7 knives. The bread knife is the sharpest I've ever seen. Needs a stern warning for anyone I gift it to. The boning knife, with an appropriately thicker blade, was sharp enough but a few swipes on the 3000 grit stone made it razor sharp like all the others. So I polished it up on the strop. Hair splitting. $30 is cheap for 1 of these and $30 bought 7. The fit and finish is lovely. They're gorgeous. The spines could be polished up a bit, but they're still nice nice finishes better than expected. Will they last a lifetime like Shuns? Probably not, but the clone I already had and have been using daily is 10 years old, not as nice as these, and in perfect condition.

Here's that Chinese Dexter in action that Joe noticed all the bbq pros using. Dexter's been around awhile, has a great reputation in the restaurant world, and makes great performers for the money. What's lesser understood, is its Chinese competition is selling the same blade with a better handle for less than half the price of a Dexter. Unmentioned, but as a throw-in to my order, I couldn't resist this bread knife for under $7. I have the $50 Victorinox the usual suspects recommend because the link pays. It's been an okay knife. I don't like the thin handle so much, and the 4116 steel has needed too much sharpening so the teeth are a bit worn. This sub $7 Delfina is a superior knife. Period. Nicer non-slip handle, better blade (it's wicked),

 

[Brony]

For sharpening knives, I have a honing steel that I'll use about once a month on my chef knife. I also have an electric knife sharpener that I'll apply with all of our knives about 1 or 2 per year.

I've been scared off whetstones because the knife nerds make it sound like you'll ruin your knife and probably your life if you mess up a single step of the whetstone process. Does anyone have experience with these? Are they a big improvement over my current process? Is the process unforgiving and/or difficult to master?

It's hard to tell if my current knife collection of middle grade stuff needs an upgrade via sharpening or if it's time to buy higher grade knives.

 

[Chaos34]

if you mess up a single step of the whetstone process. Does anyone have experience with these?

Yeah, a couple of us have mentioned using them here. I have had a set for years. The nerds are dumb. Your tools are fine. Whetstones don't ruin knives, they protect them via slow going. I'm over them. I'll swipe something on my 3000 grit stone sometimes. Setting up over the sink and making a big slurry mess to sharpen knives is just a bit much for me these days. I prefer a ceramic rod. You can get little blade guides for a couple bucks and make using stones or diamond pads fool proof. But, you're fine unless yours is worn out. It puts 20 degree edges on your knives. Not good for Japanese knives but fine for western knives.

It's hard to tell if my current knife collection of middle grade stuff needs an upgrade via sharpening or if it's time to buy higher grade knives.

I love collecting knives and support what BeefRav did in Japan 100%. I'd do the same. A point I'm trying to make though is that Chinese clone manufacturing has become next level. What's sitting on my dining table brand new for under $40 is absurd to me. 8 nicely built lasers (less than $5 each!?). You couldn't do that with the cheap restaurant knives 15 years ago. More like $10-15 each.

I have the clone of beer30's $450 Bench Made in my cart ($50). It's a size I expect to be without after my kid comes and chooses several tonight.

Reddit nerds have been buying and loving Bench Made clones for awhile. So much so some of them sell their high end stuff and keep the clone. I have a couple high-endish pocket knives. A Ken Onion and a Boker. Both about $100. This Bench Made Bug Out clone is nicer than both ($13). I take it everywhere.

Point is it is a great time to buy some knives.

 

[dkp993]

I've been scared off whetstones because the knife nerds make it sound like you'll ruin your knife and probably your life if you mess up a single step of the whetstone process. Does anyone have experience with these? Are they a big improvement over my current process? Is the process unforgiving and/or difficult to master?

I wet stone mine about 2/3 times a year (though I love to keep my knife’s razor sharp so the number of times a year could certainly vary for others). Its technique based for sure but easy to learn and certainly not something where you should be scared of it. There are a bunch of great YouTube videos on how to do it.

For me it’s actually a bit therapeutic. Takes about 30/45mins for all my knifes and I usually do it on a nice day, sitting in the sun and listening to some tunes. It’s relaxing.

 

[Instinctive]

I've been scared off whetstones because the knife nerds make it sound like you'll ruin your knife and probably your life if you mess up a single step of the whetstone process. Does anyone have experience with these? Are they a big improvement over my current process? Is the process unforgiving and/or difficult to master?

I wet stone mine about 2/3 times a year (though I love to keep my knife’s razor sharp so the number of times a year could certainly vary for others). Its technique based for sure but easy to learn and certainly not something where you should be scared of it. There are a bunch of great YouTube videos on how to do it.

For me it’s actually a bit therapeutic. Takes about 30/45mins for all my knifes and I usually do it on a nice day, sitting in the sun and listening to some tunes. It’s relaxing.

I've been wanting to learn how to do this. Is it messy? That's the one thing none of the videos I watch seem to address - where is the best spot to set up and do the deed without making a big mess?

 

[Joe Bryant]

I fall back to Serious Eats for just about anything.

I bought the Chef's Choice electric sharpener years ago and it keeps all my knifes razor sharp. Easy and it takes zero effort. https://www.seriouseats.com/best-knife-sharpeners

 

[dkp993]

I've been scared off whetstones because the knife nerds make it sound like you'll ruin your knife and probably your life if you mess up a single step of the whetstone process. Does anyone have experience with these? Are they a big improvement over my current process? Is the process unforgiving and/or difficult to master?

I wet stone mine about 2/3 times a year (though I love to keep my knife’s razor sharp so the number of times a year could certainly vary for others). Its technique based for sure but easy to learn and certainly not something where you should be scared of it. There are a bunch of great YouTube videos on how to do it.

For me it’s actually a bit therapeutic. Takes about 30/45mins for all my knifes and I usually do it on a nice day, sitting in the sun and listening to some tunes. It’s relaxing.

I've been wanting to learn how to do this. Is it messy? That's the one thing none of the videos I watch seem to address - where is the best spot to set up and do the deed without making a big mess?

More wet then messy. The “hardest” part is what to place the wet stone (and/or its holder) on to soak up the water that sheds off but doesn’t slide around so the stone (holder) stays in place. Towels don’t work as they slide so I use paper towels and when they get saturated replace them. I also keep a container of water next to me to periodically dunk the stone, this cleans it off as well as wets it again.
I do it on my patio table in my back yard, mostly to enjoy the outside, but have done it plenty of times at my dinning room table.

 

[Brony]

Thanks for the feedback and the link to Serious Eats. good reading. Seems like I'm not far off from the right process with my current tools, but probably a good time to experiment with some newer knives and use a whetstone on my older knives to see if I can rejuvenate some life (and/or practice for future).

 

[Chaos34]

I fall back to Serious Eats for just about anything.
Easy and it takes zero effort. https://www.seriouseats.com/best-knife-sharpeners

I kind of want one. Like all knives are just a blade and a handle, all sharpeners just remove a little steel to freshen them up. Simple is better for me as I age. The romance of stones or hype for this device or that device... meh. K.I.S.S. makes more sense to me. But deep diving this topic for too many years has made me a little jaded on articles like the above and the other two in this thread. When the expert sites first started doing these, they made sense, but times have changed and they're just so predictable. They pick products that pay for links. Big name brands and several categories to get all those links up. 99% of the time there's something better for less, sometimes much better for much less.

My highly touted and raved about Victorinox bread knife clued me in 10 years ago. SeriousEats and several similar expert sites raved about it for the price category, $50. I bought it. Being a knife junkie I also bought the Mercer for $15 and some off brand Chinese version for $10. They were pretty much the same thing though the Mercer had the best handle and the Victorinox the worst. I gave the Mercer away not needing 3. 10 years down the road you should see these two knives. The Victorinox is worn and maybe a little dangerous. The off brand china knife is still a slicing razor. They've been used and treated the same, but the Victorinox has needed way more sharpening. Their 4116 steel just wasn't as good as the X50 from China. Brand new neither of them were as impressive as the derned $7 Delfina I just bought. I've set the Victorinox aside with 6 others the kid cannot take. Those 6 are too valuable and I don't trust her. The Victorinox just isn't any good and maybe not safe. I'll touch it up one more time, but it's likely headed to the Goodwill.

 

[Joe Bryant]

When the expert sites first started doing these, they made sense, but times have changed and they're just so predictable. They pick products that pay for links. Big name brands and several categories to get all those links up. 99% of the time there's something better for less, sometimes much better for much less.

I don't know. I just know the Chefs Choice they recommended keeps my knives razor sharp for next to zero effort and has for years.

 

[Chaos34]

When the expert sites first started doing these, they made sense, but times have changed and they're just so predictable. They pick products that pay for links. Big name brands and several categories to get all those links up. 99% of the time there's something better for less, sometimes much better for much less.

I don't know. I just know the Chefs Choice they recommended keeps my knives razor sharp for next to zero effort and has for years.

I'm sure it does, and I trust your report more than theirs. Also, I used to trust them much more, and note you've had it for years. I do kind of want one. It doesn't have to be the same as yours but it needs both 15 and 20 degee grinds. I'll probably go off brand for $50... or more likely just buy another knife instead.

 

[Chaos34]

So the 25 year old took 8 knives.

It turns out another type of knife is essential for me. It's not something that gets used regularly but about once a month or so. It's stored in a high cabinet with another special knife. Seeing what I set aside away from her greedy little paws, she looked up at that cabinet and asked if she could have those. I said, No! I forgot about those!

They're my beasts. One's a legit butcher shop worthy bone splitting cleaver. When needed no other knife will do. Most of the offerings online are not beefy enough. The Chinese chef knife craze has confused the issue a bit. Several lightweight knives get called bone choppers. They're not. Need something close to two pounds, no lighter than 1.7 pounds.

To replace the losses I'm sticking with Chinese clones. I felt like getting her one so this freaky thing is in my cart. You should have something similar.

 

[Chaos34]

I've found myself down to two bread knives. The 10 year old $7 10" one that outperformed the identical $50 Victorinox and a way older 8 incher from Mom's 70s knife block. I was also slicing a long piece of bread last night and decided I should get the Delfina that was so cheap and so good that I bought a couple weeks ago. The kid took that one. Sold out. Not surprised. It would have been really nice for $50 and was less than 10.

So I started my patented knife shopping process. Did a bit of reading thinking about that long piece of bread and how an even longer bread knife would have worked better.

I ordered this for $13. It's feature packed. 12" blade. Pointed tip for crust breaking and slice starting. Wavy edge like the best bread knives I've had, which is also conducive to sharpening. Offset handle preferred by sandwich shops and professional bakers. X50 steel that's been great in my 10 year old one. A ton of sales and good reviews. It'll be a great protein and veggie slicer too. It is also at risk of selling out. I have no doubt it will perform better than $100 to $200 bread knives that look cooler but can't match the features.

 

[Chaos34]

Been looking for one soon to add

Here you go. I've looked to add one for a couple days. Lotsa folks paid $40 for that one and loved it. $17 bucks, limited time deal. I gave away a couple, so I'm adding this one. Trusted company. This is their high line. High end core, stainless cladding. Best of both carbon and stainless worlds. Upgraded handle. Weight is right, about a half pound lighter than the "indestructible beast" I have.

 

[Instinctive]

Been looking for one soon to add

Here you go. I've looked to add one for a couple days. Lotsa folks paid $40 for that one and loved it. $17 bucks, limited time deal. I gave away a couple, so I'm adding this one. Trusted company. This is their high line. High end core, stainless cladding. Best of both carbon and stainless worlds. Upgraded handle. Weight is right, about a half pound lighter than the "indestructible beast" I have.

Screw it I bought it

 

[Beef Ravioli Part 2]

Been looking for one soon to add

Here you go. I've looked to add one for a couple days. Lotsa folks paid $40 for that one and loved it. $17 bucks, limited time deal. I gave away a couple, so I'm adding this one. Trusted company. This is their high line. High end core, stainless cladding. Best of both carbon and stainless worlds. Upgraded handle. Weight is right, about a half pound lighter than the "indestructible beast" I have.

Screw it I bought it

Bought it also. Hard not to at that price.

 

[acarey50]

Been looking for one soon to add

Here you go. I've looked to add one for a couple days. Lotsa folks paid $40 for that one and loved it. $17 bucks, limited time deal. I gave away a couple, so I'm adding this one. Trusted company. This is their high line. High end core, stainless cladding. Best of both carbon and stainless worlds. Upgraded handle. Weight is right, about a half pound lighter than the "indestructible beast" I have.

Screw it I bought it

Bought it also. Hard not to at that price.

Bought it as well just to have a new kitchen toy

 

[sho nuff]

Been looking for one soon to add

Here you go. I've looked to add one for a couple days. Lotsa folks paid $40 for that one and loved it. $17 bucks, limited time deal. I gave away a couple, so I'm adding this one. Trusted company. This is their high line. High end core, stainless cladding. Best of both carbon and stainless worlds. Upgraded handle. Weight is right, about a half pound lighter than the "indestructible beast" I have.

like the others…that is a pice too hard to resist

 

[Beef Ravioli Part 2]

My daughter in law found this video of some guy that reviewed the guy that made our Japanese knife purchase. Making me feel better and better about our purchase!

- YouTube

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

youtu.be

 

[STBootleg]

The next one is an "8 inch" chef knife that caused a stir in knife nerd forums a year or so ago. $10. Here's a working chef's comment.

This one arrived over this past weekend because of your recommendation. Great knife for the price, sharp and good looking too.
My daughter cooks a lot and raved about it the entire time she was cutting vegetables. I got in at the $10 price but looks like it's $14.99 at the moment.
Either way for that price it's excellent.

 

[Chaos34]

The next one is an "8 inch" chef knife that caused a stir in knife nerd forums a year or so ago. $10. Here's a working chef's comment.

This one arrived over this past weekend because of your recommendation. Great knife for the price, sharp and good looking too.
My daughter cooks a lot and raved about it the entire time she was cutting vegetables. I got in at the $10 price but looks like it's $14.99 at the moment.
Either way for that price it's excellent.

Mine took forever to arrive, and just like the chef who ordered five in the reviews, it cut me in five minutes. It's sharpened to 12 degrees, so when it loses that factory edge it will either be calmed down a little at 15 degrees or revived at 12. I checked into the company. It is the only knife they sell under the belief it is the only knife needed. Based in NY but it shipped from Florida. It is a cheap way to find out what it's like to use a high end Japanese 8" gyuto. Hope the edge isn't a gimmick and holds up for awhile.

 

[Chaos34]

My daughter in law found this video of some guy that reviewed the guy that made our Japanese knife purchase. Making me feel better and better about our purchase!

- YouTube

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

youtu.be

Good stuff. You did very nicely. I had seen the name before, but didn't know he was the inventor of nashiji finishes. It also sounds like he invented the aogami 2 (blue steel) method that Takedason used on my collectibles.

 

[Beef Ravioli Part 2]

My daughter in law found this video of some guy that reviewed the guy that made our Japanese knife purchase. Making me feel better and better about our purchase!

- YouTube

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

youtu.be

Good stuff. You did very nicely. I had seen the name before, but didn't know he was the inventor of nashiji finishes. It also sounds like he invented the aogami 2 (blue steel) method that Takadason used on my collectibles.

It was literally what some would call “chance” as we just googled “forged knives” while standing in the middle of Tokyo although I was praying to be directed to the right place. It was an awesome experience!

I really appreciate your direction and insight in this thread. I leaned on it quite a bit!

 

[BrutalPenguin]

The next one is an "8 inch" chef knife that caused a stir in knife nerd forums a year or so ago. $10. Here's a working chef's comment.

This one arrived over this past weekend because of your recommendation. Great knife for the price, sharp and good looking too.
My daughter cooks a lot and raved about it the entire time she was cutting vegetables. I got in at the $10 price but looks like it's $14.99 at the moment.
Either way for that price it's excellent.

Mine took forever to arrive, and just like the chef who ordered five in the reviews, it cut me in five minutes. It's sharpened to 12 degrees, so when it loses that factory edge it will either be calmed down a little at 15 degrees or revived at 12. I checked into the company. It is the only knife they sell under the belief it is the only knife needed. Based in NY but it shipped from Florida. It is a cheap way to find out what it's like to use a high end Japanese 8" gyuto. Hope the edge isn't a gimmick and holds up for awhile.

I cut myself too, the first time I used it.

 

[Chaos34]

The next one is an "8 inch" chef knife that caused a stir in knife nerd forums a year or so ago. $10. Here's a working chef's comment.

This one arrived over this past weekend because of your recommendation. Great knife for the price, sharp and good looking too.
My daughter cooks a lot and raved about it the entire time she was cutting vegetables. I got in at the $10 price but looks like it's $14.99 at the moment.
Either way for that price it's excellent.

Mine took forever to arrive, and just like the chef who ordered five in the reviews, it cut me in five minutes. It's sharpened to 12 degrees, so when it loses that factory edge it will either be calmed down a little at 15 degrees or revived at 12. I checked into the company. It is the only knife they sell under the belief it is the only knife needed. Based in NY but it shipped from Florida. It is a cheap way to find out what it's like to use a high end Japanese 8" gyuto. Hope the edge isn't a gimmick and holds up for awhile.

I cut myself too, the first time I used it.

This knife. Goodness it was a good find. I have a single knife magnet on the side of my fridge for whatever daily driver is in the rotation. Keeping this there until it needs sharpening. From reading I knew these knockoffs were getting good for stupid low prices, but this thing is awesome, not just good. Use with caution. It slices anything it gets close too. I've had a high end Mac and the Global G2 that shipped insanely sharp. Global claimed it was THE sharpest from a factory. 12 degrees as opposed to Shun's 15. This is 12. It's clearly good steal, likely AUS10. $10 was absurd, 15 still a no brainer.

So the $13 bread knife arrived today. 12" with an offset handle. Exactly what I hoped it was. I never opened the $32 bbq knife I ordered and I'm sending it back. $32 is big money these days and it would do nothing better than this bread knife.

Three more are in my cart. This one is the subject of a hundred youtube vids and thousands of 5 star reviews. $10. I've wanted it for years. Many restaurant chefs swear by it. I've seen it take horizontal paper slices from an untouched standing cherry tomato. It's the Thai version of the Chinese chef knife with a Japanese-ish bunka profile and a thin thin blade.

This is another one that reads like the laser that cut a couple of us. Well 16 degrees not 12. Which might be a good thing. I like that the seller shared proper pictures and details. Aus10, hrc 60, dimples - dead ringer for the Mac I had and sold. That was $120. This is 12. It's a Fortune Candy knife. haha. The only knife Fortune Candy sells. I guess these companies contract for a knife to brand. Looks to me like they chose wisely.

The third one in my cart is a take on the Serbian chef knife craze. I'll get to it some time this weekend.

 

[Ron Swanson]

I remembered something about my Ken Onion knife sharpener that I should share. I didn't care for the basic version...it had a tendency to mar larger blade faces and smaller knives were tough to drag through the guides. So I added this attachment and that's when the KO sharpener really became great for me. I can now use it to sharpen just about anything after a little practice.

 

[culdeus]

Maybe I'm a sharpening snob but if using something down below 15 and you aren't using a stone to sharpen you are really just better off with something up near 20. Those tend to be the Germans.

You can get a set of decent diamond stones and a strop for under $100. Oudoors55 on YouTube is a priceless resource for this topic.

 

[culdeus]

For sharpening knives, I have a honing steel that I'll use about once a month on my chef knife. I also have an electric knife sharpener that I'll apply with all of our knives about 1 or 2 per year.

I've been scared off whetstones because the knife nerds make it sound like you'll ruin your knife and probably your life if you mess up a single step of the whetstone process. Does anyone have experience with these? Are they a big improvement over my current process? Is the process unforgiving and/or difficult to master?

It's hard to tell if my current knife collection of middle grade stuff needs an upgrade via sharpening or if it's time to buy higher grade knives.

The diamond stones are so good now that you don't really need the wet ones for kitchen use unless a hobbyist.

 

[culdeus]

- YouTube

Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube.

youtu.be

Good starter video

 

[Chaos34]

Good starter video

Yup. It's more than a starter video. It's the correct process right down to the strop. Anyone wanting to learn manual sharpening on stones, that vid is excellent and just 6 minutes.

The whetstone perfectionists prefer the water because it keeps the blade cool protecting the steal from being weakened over time from the friction heat. They have science supporting them. This kit is more than complete and will do the job - again at a great price. Global's pull through uses water.

Eventually I'd seen 50 different methods put great edges on knives and just want simplicity. Lately that's been a ceramic rod and a strop. The bottom of a ceramic coffee mug works great for pocket knives. I've seen Ken Onion put a razor's edge on a butter knife with a rock he picked up on a river bank.

I want the easiest possible and have looked for an electric like Joe's for cheap. No luck.

 

[Chaos34]

I remembered something about my Ken Onion knife sharpener that I should share. I didn't care for the basic version...it had a tendency to mar larger blade faces and smaller knives were tough to drag through the guides. So I added this attachment and that's when the KO sharpener really became great for me. I can now use it to sharpen just about anything after a little practice.

I am jealous of that set up but too cheap to buy it. I'd rather buy more knives and use coffee mugs.

 

[culdeus]

Good starter video

Yup. It's more than a starter video. It's the correct process right down to the strop. Anyone wanting to learn manual sharpening on stones, that vid is excellent and just 6 minutes.

The whetstone perfectionists prefer the water because it keeps the blade cool protecting the steal from being weakened over time from the friction heat. They have science supporting them. This kit is more than complete and will do the job - again at a great price. Global's pull through uses water.

Eventually I'd seen 50 different methods put great edges on knives and just want simplicity. Lately that's been a ceramic rod and a strop. The bottom of a ceramic coffee mug works great for pocket knives. I've seen Ken Onion put a razor's edge on a butter knife with a rock he picked up on a river bank.

I want the easiest possible and have looked for an electric like Joe's for cheap. No luck.

I don't really concern myself with the heating. After absolutely ruining knives with machines I looked out and found better ways. I have wet stones but rarely use them now.

 

[CletiusMaximus]

If you like the idea of an indestructible beast for cheap. Amazon says I bought it April 2014. Over ten years, 100s of dishwashing cycles, scraped the wood off my cutting boards, left it soaking, left it dirty, left it outside for months by the grill. It's like new. Not a scratch on it. Takes a great edge with a cheap accusharp pull through sharpener.

I just got this one. Love it. Thanks.

 

[Chaos34]

If you like the idea of an indestructible beast for cheap. Amazon says I bought it April 2014. Over ten years, 100s of dishwashing cycles, scraped the wood off my cutting boards, left it soaking, left it dirty, left it outside for months by the grill. It's like new. Not a scratch on it. Takes a great edge with a cheap accusharp pull through sharpener.

I just got this one. Love it. Thanks.

Good choice. Heavy and beefy as Chinese chef knives go, but the best derned knife ever for winter squash, smashing and dicing multiple garlic cloves at once, and shredding cabbage. Not the greatest for tomatoes, but pretty good for onions. And it is designed for meat slicing. I was sweating the kid taking it, but she went a little smaller. I've replaced that with something different some others have bought. Should be here tomorrow. I would have replaced this by buying it again.

eta: also a great pineapple knife. anything big and awkward it just slices like nothing.

 

[Chaos34]

Here you go.

You guys who ordered this got it yet? I got mine. Another beast. Very sharp, very nice. Notice the polished spine? Sweet touch only found on higher end stuff. But... it's a brute. Heavier than I thought. Very much the same as the indestructible beast Cletius got. Well, it's nicer, but it will do the same duty. I'm pleased to have it, but I was expecting a lighter weight veggie slicer.

In a way I want to apologize cuz a heavyweight like that isn't really the nimble lightweight Chinese chef knife some find so handy. It'll do, and oh my will it be awesome with big jobs, but it's westernized. Careful with that axe guys. Mine shipped super sharp.

So I'm getting the Thai knife I linked to above and that will be it for new knives for awhile. I know it's a lightweight.

I was going to explain the Serbian chef knife craze, why I think it's a good craze, and which one I picked out, but I can't find a bargain for what I want... yet.

 

[sho nuff]

I got it, have not put it to use yet. Will be doing stir fry later this week. Had a good feel to it.

 

[Fat Nick]

We have a set of Wusthof classic knives that we've gradually added to over the last 15 years. They're suitable for what we need. Two years ago I got a really nice sharpening set from Work Sharp that really revitalized our set. I keep up with maintenance sharpening with a honing rod, but taking the time to give them a good sharpening a few times a year is totally worth it.

I will say the quality difference between the Wustof classic line vs. the cheaper gourmet line is night and day. The gourmet are crap.

I'm not proclaiming that Wusthof is the best knife out there - I'm sure it's not...but if you're OCD about things matching, they have enough stuff that you can find most whatever you need in a matching knife as you grow your set, and they stand the test of time if taken care of.

 

[Chaos34]

I will say the quality difference between the Wustof classic line vs. the cheaper gourmet line is night and day.

I don't know anything about Wusthof's bottom of the line, but I think these companies are responding to the cheap stuff I'm highlighting. Henckels bottom of the line has awful reviews, and I own two nice Henckels. One is from their cheaper restaurant supply line and I like it better than their more expensive stuff. It's a really nice 8" chef knife that was recommended by the nerdiest nerd out there. Guy takes a microscope to his knives, haha. Th non-slip handle is my favorite in the house, same steel used in high end stuff.

I did get a small block of Wustof Ikons as a wedding gift, but that was before I was paying attention and they divorced me too. I don't like saying one big brand is better than the others, but I suspect it's Wustof among the Germans and Shun for the Japanese. I checked out the 14" slicer Instinctive got for Christmas - whew, 14 degree bevels on a Wustof - take that Shun.

Also, I think 15 degrees is becoming a new standard. These cheap knives I'm restocking with are all 15 or lower. I didn't expect that. It makes 90% of the sharpeners out there (20 degrees) wrong for the job.

 

[Fat Nick]

I will say the quality difference between the Wustof classic line vs. the cheaper gourmet line is night and day.

I don't know anything about Wusthof's bottom of the line, but I think these companies are responding to the cheap stuff I'm highlighting. Henckels bottom of the line has awful reviews, and I own two nice Henckels. One is from their cheaper restaurant supply line and I like it better than their more expensive stuff. It's a really nice 8" chef knife that was recommended by the nerdiest nerd out there. Guy takes a microscope to his knives, haha. Th non-slip handle is my favorite in the house, same steel used in high end stuff.

I did get a small block of Wustof Ikons as a wedding gift, but that was before I was paying attention and they divorced me too. I don't like saying one big brand is better than the others, but I suspect it's Wustof among the Germans and Shun for the Japanese. I checked out the 14" slicer Instinctive got for Christmas - whew, 14 degree bevels on a Wustof - take that Shun.

Also, I think 15 degrees is becoming a new standard. These cheap knives I'm restocking with are all 15 or lower. I didn't expect that. It makes 90% of the sharpeners out there (20 degrees) wrong for the job.

I didn't realize the "desired" edge angle was changing - I'll have to keep an eye on that. The sharpener I bought from Work Smart fortunately is adjustable. It's versatile - will do serrated knives too. It's a bit of a bear to get out, but I usually just do it 1x or 2x per year, and just sharpen every knife I can get my hands on when I get it out. Takes a few hours, but it's not that bad.

I do agree with you though - premium brands are more willing to "dilute" their quality by making these lower-end lines. When it comes to things like knives, etc. I take the same philosophy I do with my tools - buy once, cry once. I'll pay more for something good that will last and not fail you in a pinch.

 

[culdeus]

I will say the quality difference between the Wustof classic line vs. the cheaper gourmet line is night and day.

I don't know anything about Wusthof's bottom of the line, but I think these companies are responding to the cheap stuff I'm highlighting. Henckels bottom of the line has awful reviews, and I own two nice Henckels. One is from their cheaper restaurant supply line and I like it better than their more expensive stuff. It's a really nice 8" chef knife that was recommended by the nerdiest nerd out there. Guy takes a microscope to his knives, haha. Th non-slip handle is my favorite in the house, same steel used in high end stuff.

I did get a small block of Wustof Ikons as a wedding gift, but that was before I was paying attention and they divorced me too. I don't like saying one big brand is better than the others, but I suspect it's Wustof among the Germans and Shun for the Japanese. I checked out the 14" slicer Instinctive got for Christmas - whew, 14 degree bevels on a Wustof - take that Shun.

Also, I think 15 degrees is becoming a new standard. These cheap knives I'm restocking with are all 15 or lower. I didn't expect that. It makes 90% of the sharpeners out there (20 degrees) wrong for the job.

I didn't realize the "desired" edge angle was changing - I'll have to keep an eye on that. The sharpener I bought from Work Smart fortunately is adjustable. It's versatile - will do serrated knives too. It's a bit of a bear to get out, but I usually just do it 1x or 2x per year, and just sharpen every knife I can get my hands on when I get it out. Takes a few hours, but it's not that bad.

I do agree with you though - premium brands are more willing to "dilute" their quality by making these lower-end lines. When it comes to things like knives, etc. I take the same philosophy I do with my tools - buy once, cry once. I'll pay more for something good that will last and not fail you in a pinch.

20 degrees is ok if sharpening 2x a year.

The problem comes at 15 degrees if you don't spent a fortune on something which retains an edge.

I sharpen my shuns at least monthly or when they fail the paper test. I don't go thru like 8 progressions. 200-1000-strop.

I also have a fixed angle worksharp system I use to touch up my ****ty Costco stuff I use for bulk chopping down mirepoix.

 

[Chaos34]

The sharpener I bought from Work Smart fortunately is adjustable.

This made me say ooohhhhh.

I've been eyeballing the cheaper version since this topic kickstarted. The guy culdeus recommended for sharpening lessons likes it. It doesn't seem ideal for larger knives though.

Fwiw, this type of sharpener Fat Nick has is called a fixed angle sharpener. For those of you wanting to learn stones or just sharpen at home, this style is widely regarded as tops for blistering fool proof edges. Adjustable for 30 degree cleavers or 10 degree straight razors. They look more complicated than they are. There's a bunch of diy versions on youtube that look fine. I don't need a woodworking project, but the idea of over-engineering one that can handle my big knives and doubles as a display for a couple has been rattling around in my head. So has buying a Chinese clone.

Anyway, I'm tired of the traditional whetstone method, all my knives are sharp atm, so I have time to decide.

 

[Chaos34]

The problem comes at 15 degrees if you don't spent a fortune on something which retains an edge

I'm seeing lots of AUS10, D2, even M4 steel on cheap knives. Even SV30 on a few. All of those steels handle 15 degrees from the factory. I agree softer steels shouldn't be given these edges. They'll just fail right away. But times seem to be changing on what price 60-62 hardness levels are selling for. I've been hard on that $10 Razab that shipped at 12 degrees and cut me. Seems legit so far. It doesn't just pass the paper test, it passes the paper towel test the outdoors55 guy does.

The hefty chinese chef knife that just arrived is D2, 15 degrees. $17.