User Tag List

Page 8 of 8 FirstFirst 12345678
Results 141 to 148 of 148

Thread: Chef Knives?

  1. #141
    Join Date
    Jun 2012
    Location
    Seattle
    Posts
    588
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    That looks like a great knife, Jay. Can you tell us your thought process and how you came to the decision to purchase that particular one?

  2. #142
    Join Date
    Dec 2009
    Location
    Western MA
    Posts
    3,124
    Post Thanks / Like
    Mentioned
    7 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    I'd have a hard time telling what my thought process is getting out the door in the morning.

    But:

    I spent an inordinate amount of time poring over pages of knives till they blurred together and I found an affinity for a particular blade shape.

    The Nakiri I have is basic, purchased at Hida Tool. Western handle. Stainless.

    Something traditional, that required care- I only cook for myself so that should be relatively easy to have become second-nature.

    I had a budget, sort of, that got a bit bigger the longer I looked. So price mattered.

    The finish of the knife appears excellent. The hammer pattern on the blade had a strong appeal. It's reputed sharpness as well.

    So something different and better than what I have.

    Nothing like the process of choosing a bike.
    Jay Dwight

  3. #143
    Join Date
    Jan 2009
    Location
    Falls Church, VA
    Posts
    5,413
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    Late to the thread, but my wife is the chef of the family (I cook over fire mostly) and so I usually buy her one knife a year, slowly rotating out the ones that are too nicked to sharpen anymore.
    I read a few years ago that Global was good bang for the buck and started buying them, making no mention to her that they’re Japanese, not German, and way more reasonably priced. Now she specifically asks for them.
    I like the santoku shapes best myself. And there’s a small one with very fine serrations that is perfect for cutting tomatoes and peppers.
    Last edited by robin3mj; 1 Week Ago at 08:51 PM.
    my name is Matt

    INSTA

  4. #144
    Join Date
    Aug 2009
    Location
    Paint me back home in Wyoming
    Posts
    754
    Post Thanks / Like
    Mentioned
    1 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    Quote Originally Posted by ides1056 View Post
    I decided on this:

    https://www.japanny.com/collections/...053601427529-1

    A birthday present to myself.
    Nice choice.
    Eat one live toad first thing in the morning and nothing worse will happen to you all day.

  5. #145
    Join Date
    Sep 2011
    Location
    Middle GA
    Posts
    6,994
    Post Thanks / Like
    Mentioned
    14 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    Quote Originally Posted by robin3mj View Post
    Late to the thread, but my wife is the chef of the family (I cook over fire mostly) and so I usually buy her one knife a year, slowly rotating out the ones that are too nicked to sharpen anymore.
    I read a few years ago that Global was good bang for the buck and started buying them, making no mention to her that they’re Japanese, not German, and way more reasonably priced. Now she specifically asks for them.
    I like the santoku shapes best myself. And there’s a small one with very fine serrations that is perfect for cutting tomatoes and peppers.
    Bourdain mentioned that he used a Global in Kitchen Confidential. If it's good enough for me I'm sure it's good enough for most of us haha.
    Dustin Gaddis
    www.MiddleGaEpic.com
    Why do people feel the need to list all of their bikes in their signature?

  6. #146
    Join Date
    Dec 2009
    Location
    Western MA
    Posts
    3,124
    Post Thanks / Like
    Mentioned
    7 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    The knife I ordered arrived today. It is exactly as described. Light and very sharp. Exceptionally well-made and finished. It makes a different sound when cutting than my other knives, with noticeably less effort.

    I had about ten emails from the seller and shipper before it arrived. Excellent customer service, I'd say.

    I am very pleased.
    Jay Dwight

  7. #147
    Join Date
    Aug 2011
    Location
    Beechworth, VIC
    Posts
    2,030
    Post Thanks / Like
    Mentioned
    5 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    Quote Originally Posted by ides1056 View Post
    Light and very sharp. ... It makes a different sound when cutting than my other knives
    If it's lighter for the same length it will have a lower resonant frequency: The speed of sound in the material will be the same (being the square root of the ratio of modulus to density) so the resonant frequency will be proportional to the thickness divided by the square of length.

  8. #148
    Join Date
    Aug 2015
    Location
    Southern Oregon
    Posts
    1,359
    Post Thanks / Like
    Mentioned
    4 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    Quote Originally Posted by dgaddis View Post
    Just got my first Japanese knife, a Takamura 180mm gyuto. It's fantastic. So thin, so sharp, looking forward to seeing how the steel holds up.

    It is interesting comparing it to my 8" Wusthof Classic chef knife. The steel is half as thick on the Takamura, but is ground differently. The Wusthof has a full flat grind, so from the spine to the cutting edge it's getting thinner the whole way down. The Takamura maintains it's full thickness until about half way down to the cutting edge.













    yeah, these takamura are great value, super nice stainless steel choice. I have a chef friend who has 2, and they are sharp
    Matt Zilliox

Page 8 of 8 FirstFirst 12345678

Similar Threads

  1. Steak Knives
    By Bobonli in forum Cooks - Epicureans - Toque-istas
    Replies: 30
    Last Post: 10-31-2018, 05:48 PM
  2. Lets see some knives
    By AJPM44 in forum Cooks - Epicureans - Toque-istas
    Replies: 8
    Last Post: 06-26-2014, 04:16 PM
  3. I make knives too
    By pkb in forum VSalon HandMade Gallery (non-cycling)
    Replies: 23
    Last Post: 12-04-2012, 11:49 PM
  4. Pickle knives are in
    By bellman in forum Cooks - Epicureans - Toque-istas
    Replies: 5
    Last Post: 05-14-2012, 08:45 PM
  5. If you were going to commission a set of knives...
    By caleb in forum Cooks - Epicureans - Toque-istas
    Replies: 19
    Last Post: 01-30-2009, 07:04 PM

Bookmarks

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •