More knife content

[maunahaole]

Link from the prochef email (thanks go to TT for the hookup on that). If someone would like to send me a Shun knife set, I would greatly appreciate it.:beerglass:

http://www.post-gazette.com/pg/08346/934178-34.stm

[Catulle]

Shun from Kershaw...

KDM0006
MSRP: $313

Description:

Shun Kaji- Forging Elegance With Style And Performance…In Japanese, Kaji refers to the blacksmith’s forge used to make the famed samurai swords. Shun’s Kaji line is a combination of Damascus and Clad construction, the perfect blend of ultimate technology and hand craftsmanship. From the exotic SG-2 powdered steel cutting core to the Pattern Damascus cladding, these knives are truly the premium high end knife line on the market. Available exclusively from Williams-Sonoma.


Damascus cladding. Like Damascus wannabe? $313? Sorry, but I pass.

[steve garro]

anybody ever try one of those wusthof "wave" blades? i've worn out my fave serrated pico de gallo dicer and that looks like the bee's knees for super fine dicing ripe tomatoes........steve.

[Joel]

Steve,

After more years in the restaurant business than I'd admit or most folks would believe, we have really simple knife strategy at home.

A handful of paring knives, a few french chef knives of unknown origin, one sushi/fish knife and three cleavers of different weights. And a sharpening stone. Kind of old school, but gets darn near any job done. Nothing serrated, scuplted or otherwise fabricated...just straight blades.

And there's something theraputic about using a sharpening stone...kind of like downtube shifters. Any money not spent on knives is of course shifted over to bikes :)

Joel

[steve garro]

yeah, joel, i got where you're coming from - i have nothing but straight blades too {i was a cook, a prep slave and a scratch baker} but i love my 6" serrated for salsas.........fillet knives are my weakness check out the wild trout fillets!.......i bet i have four and a hand-made one on the way. just don't drop them in the drink! and, i hear ya about the stones, i really dig my diamond steel too {a gerber - found it new in the box at goodwill for $1.50!!} so i was suprised that the article quoted above mentioned electric sharpeners! steve.

[hampco]

i checked out one of the kramer-designed knives at sur la table - $340

i'll be needing one of those pretty soon, it felt great in my hand

that's a lot of money for a knife however

[Catulle]

Steve,

After more years in the restaurant business than I'd admit or most folks would believe, we have really simple knife strategy at home.

A handful of paring knives, a few french chef knives of unknown origin, one sushi/fish knife and three cleavers of different weights. And a sharpening stone. Kind of old school, but gets darn near any job done. Nothing serrated, scuplted or otherwise fabricated...just straight blades.

And there's something theraputic about using a sharpening stone...kind of like downtube shifters. Any money not spent on knives is of course shifted over to bikes :)

Joel

Nothing better for filleting a bunch of fish than a couple of $5 thin flexible blades and a stone.

[steve garro]

Nothing better for filleting a bunch of fish than a couple of $5 thin flexible blades and a stone.

a schwinn varsity will take you anywhere you wanna go :) steve.

[dang]

anybody ever try one of those wusthof "wave" blades? i've worn out my fave serrated pico de gallo dicer and that looks like the bee's knees for super fine dicing ripe tomatoes........steve.

No, although I have a wusthoff "santoku" and one of their cheapie bread knives (never really understood people dropping big bucks on bread knives), in addition to a 25 year-old set of wusthoff classic knives and one more recent miyabi. Really, for tomatoes, almost any chef's knife should do provided it is sharp. Slicing thin or thick, dicing, what have you -- if tomatoes are getting torn or mashed, it's a sign of a dull knife.

[sashae]

Once you get into the dorky world of knife-dom, it's difficult to stop. The super high Rockwell hardness Japanese blades are epically wonderful.

Takeda Hamono:



Ikkanshi Tadatsuna:


Heiji nakiri, Watanabe santoku:


Damascus boning knife, Kanemasa petty with forced patina:

[SpeedyChix]

Long ago query about tomato slicing, but this thing rocks. Been using a ss serrated paring knife for tomatoes this summer
Tomes Knives:Serrated Paring

Good steel, sharp blades, comfortable handles. Once you've started to use good knives it's hard to go back.