Good quality kitchen knives? (1 Viewer)

[Gamma1210]

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.

Just want to say thanks as I've been stalking this thread as I needed a couple new knives and picked up this one and another from earlier in the thread. Probably need to refresh some of my 15 year old henkels we got as wedding gifts soon too.

 

[sho nuff]

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.

Sliced through everything like butter. I like the heavier feel. Though I typically like a heavier knife so i may be the oddball there (im like that with pens too. Like a heavy pen…)

 

[STBootleg]

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.

Sliced through everything like butter. I like the heavier feel. Though I typically like a heavier knife so i may be the oddball there (im like that with pens too. Like a heavy pen…)

My wife used this one last night and said it was dangerous. She cut two different fingers chopping cabbage last night, I had to remind her to curl her knuckles.

 

[sho nuff]

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.

Sliced through everything like butter. I like the heavier feel. Though I typically like a heavier knife so i may be the oddball there (im like that with pens too. Like a heavy pen…)

My wife used this one last night and said it was dangerous. She cut two different fingers chopping cabbage last night, I had to remind her to curl her knuckles.

Cabbage will get you. Lost a thin chunk out of the tip of my thumb not tucking it away while chopping cabbage.

 

[Chaos34]

Wide Chinese chef knives are ideal for cabbage. For me the wide blade gives more control than a normal one as it goes through the big head of cabbage. Also the great scooping benefit they have is never better than with a head of cabbage. That said and for lack of a better word, a couple of these new knives have... er, new personalities for me. So, to avoid losing the end if my thumb, I'm using them for everything a little cautiously and to get to know them. Both shipped extremely sharp so using them for everything will tell me how long the edges last. They could fail soon and be gimmicky so I'll back them down to 15 for the Razab and 20 for the Chinese chef knife. Or they could hold these edges for awhile and be pretty amazing lasers for the $.

Also, I've been watching that Outdoors55 guy culdeus recommended. Taking just 6 minutes to teach sharpening technique made him about 40 minutes faster than most. Some of his vids are really entertaining too. He proves everything he says. So like culdeus, I'm now sold on diamond sharpening. Like high end knife owners struggle to accept the quality of cheap Chinese clones, he struggled to believe how good cheap Chinese diamond stones were. He made me laugh but I wasn't surprised. I might buy the set he used for $16. I might finally get a fixed angle sharpener though. With two diamond stones, one coarse one fine, and a strop; he takes dull blades to a mirror finish in about 3 minutes. That device is fool proof, affordable options out there under $50, not as fast as an electric, but nerdy enough to be enjoyable.

Oh just a bit of likely unnecessary advice for those who added the $17 Chinese chef knife. For scooping it is so sharp it will dig into your cutting board, any cutting board except the dumb glass ones. So lay it flat and scoop whatever onto it rather than slide it under the food. This may be true for the one Cletius got too. No idea how sharp it's shipping these days.