User Tag List

Page 3 of 13 FirstFirst 123456789101112 ... LastLast
Results 41 to 60 of 249

Thread: Chef Knives?

  1. #41
    Join Date
    Jul 2008
    Location
    NY & MN
    Posts
    5,433
    Post Thanks / Like
    Mentioned
    11 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    Quote Originally Posted by jdp211 View Post
    I'm just going to leave this here.
    For the past year or so, I've been using a Gyuto that I bought at the Asian market for $19.95. In a lot of ways, it's a shockingly good knife for the money.

    The issue is that the handle has liberated itself from the blade. I've been reassembling it when necessary, but it should be replaced.

    Has anyone used knives from Tojiro? I'm thinking about this one in particular: Tojiro DP Gyuto 210mm

  2. #42
    Join Date
    Apr 2011
    Location
    Traditional lands of the Sinixt people
    Posts
    589
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    I haven't personally used them, but Tojiro's DP line is very well regarded in terms of performance to value ratio.

  3. #43
    Join Date
    Jul 2008
    Location
    NY & MN
    Posts
    5,433
    Post Thanks / Like
    Mentioned
    11 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    Quote Originally Posted by randonneur View Post
    I haven't personally used them, but Tojiro's DP line is very well regarded in terms of performance to value ratio.
    Thanks, I ordered it, and it should be on the doorstep tomorrow. Looking forward to trying it out.

  4. #44
    Join Date
    Jun 2012
    Location
    Carrollton TX
    Posts
    766
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    Quote Originally Posted by randonneur View Post
    I haven't personally used them, but Tojiro's DP line is very well regarded in terms of performance to value ratio.
    Agree. we've had a few of these for years.
    Well made, handle well.
    Price was good.
    Don't need better unless it is for the amazing, intricate showy stuff on more expensive knives.
    Mark Walberg
    Building bike frames for fun since 1973.

  5. #45
    Join Date
    Mar 2010
    Location
    NJ
    Posts
    2,617
    Post Thanks / Like
    Mentioned
    16 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    my wife is the chief cook and has a butcher block full of good high quality knives.

    whenever i reach for one though, the shun always makes me smile a little. it's a joy to use a good knife.


  6. #46
    Join Date
    Jun 2008
    Location
    Portlandia
    Posts
    5,634
    Post Thanks / Like
    Mentioned
    3 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    I just scored these at my moms. The sabatier knives are from 1980 require a lot of cleaning but are awesome and have real wabi sabi. She really liked these shun knives, and I do too but the blades are really delicate and and damage easily. Somewhere in her storage unit she has a 14" Sabatier chefs knife and an 8" too. Must find!
    Attached Images Attached Images

  7. #47
    Join Date
    Jul 2008
    Location
    NY & MN
    Posts
    5,433
    Post Thanks / Like
    Mentioned
    11 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    Those Sabatiers really look like the real deal, Shino. I hope they bring you great memories of your mom every time you use them.

  8. #48
    Join Date
    Jul 2008
    Location
    NY & MN
    Posts
    5,433
    Post Thanks / Like
    Mentioned
    11 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    Quote Originally Posted by caleb View Post
    Thanks, I ordered it, and it should be on the doorstep tomorrow. Looking forward to trying it out.
    The Tojiro showed up yesterday, and I put it to work last night.

    Initial review is that it's heavier than I expected, with a pretty substantial blade. Not quite Wustof-think, but thick for a Japanese knife. The blade was serviceably sharp out of the box (would draw-cut a piece of printer paper, but not push-cut). Handles are a bit blocky, with minimal shaping, but they're serviceable. So, my initial impression is that it's a totally serviceable knife that seems like a great tool for the price.

  9. #49
    Join Date
    Jun 2008
    Location
    Portlandia
    Posts
    5,634
    Post Thanks / Like
    Mentioned
    3 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    Found these two in my moms shit-pile of a storage unit. The long one is 11.5". Steel wool? Sandpaper? It's still sharp as ****.
    Attached Images Attached Images

  10. #50
    Join Date
    Apr 2009
    Location
    Casolare alla Scala
    Posts
    1,497
    Post Thanks / Like
    Mentioned
    7 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    The top one looks at first glance like a nogent sabatier. A keeper almost for sure. I can't place the larger knife. The pitting might be a problem in getting it back in shape.

    Sandpaper secured on top of glass is what I would use. It will take a while, but if you go at it by hand you risk hollowing out the knife surface at places. Go slow, have the whole side in contact, and get all the corrosion and blemishes out with coarse paper. Then get the scratches out by moving up the grit range. You will probably need to set a new angle, which is going to be easiest with a very coarse stone and a guide. You'll be taking off lots of metal.

  11. #51
    Join Date
    Jun 2008
    Location
    Portlandia
    Posts
    5,634
    Post Thanks / Like
    Mentioned
    3 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    The top one is awesome. It had rust which I removed with a scotch bright pad. It's pitted but the blade is thick.. lots of metalt left. Both are sharp 🙃 They rust so easily and fast. This one was left in the sink
    Attached Images Attached Images

  12. #52
    Join Date
    Mar 2009
    Posts
    1,275
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    i wouldn't worry about the pitting, i would just rub it with some wool or a pad or something to remove the surface rust and then sharpen it and start using it.

  13. #53
    Join Date
    Sep 2012
    Posts
    1,164
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    I picked up a Misen as a part of their kickstarter campaign a while back. Having used it now for the better part of the last six months, I've got to say I'm rather impressed. The steel is definitely softer, so requires some care, but that just means that I can develop my sharpening skills. Its become a disappointment to cook at friends and family (looking at you mom) who don't keep their knives sharp.

  14. #54
    Join Date
    Jul 2008
    Location
    NY & MN
    Posts
    5,433
    Post Thanks / Like
    Mentioned
    11 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    For those who are interested in carbon knives, here's one I received last night:




    I used it this morning until it started to discolor, then forced a patina with white vinegar. Here's what it looks like now:


  15. #55
    Join Date
    Jun 2011
    Location
    Deschutes
    Posts
    737
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    Quote Originally Posted by caleb View Post
    For those who are interested in carbon knives, here's one I received last night:
    wow - that's gorgeous.
    got a link for it? I looked through the thread briefly, but didn't see one.

    given my life changes recently, I'm ordering a couple of knives this week, and this thread has been a helpful read.

  16. #56
    Join Date
    Jul 2008
    Location
    NY & MN
    Posts
    5,433
    Post Thanks / Like
    Mentioned
    11 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    Quote Originally Posted by hidayanra View Post
    wow - that's gorgeous.
    got a link for it? I looked through the thread briefly, but didn't see one.

    given my life changes recently, I'm ordering a couple of knives this week, and this thread has been a helpful read.
    I think the only importer for the carbon Elephant Sabatiers is The Best Things: Sabatier Elephant Logo Carbon-Steel Kitchen Knives

    My experience ordering from them was great.

  17. #57
    Join Date
    Feb 2009
    Location
    los angeles
    Posts
    873
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    Murray Carter makes fantastic kitchen knives,love mine.
    easy to use,well balanced,hold an edge,easy to sharpen.



    Kitchen Knives - High Grade Series - Page 1 - Carter Cutlery Co.
    Eric S. Zimmerman
    Zimmerman Bicycle works
    and Cinematography
    zimmermancamera@gmail
    check out the work here
    www.ericzimmerman.me

  18. #58
    Join Date
    Jun 2008
    Location
    Portlandia
    Posts
    5,634
    Post Thanks / Like
    Mentioned
    3 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    I'd save that for things other than citrus ��.. Meats cheese tofu etc..

  19. #59
    Join Date
    Aug 2011
    Posts
    112
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    Having a great knife without the knowledge or tools to sharpen it is like having a bespoke bike with a rusty chain. Gift your son with some good water stones or set him up with a scary sharp set up. Learn how to use them. The Bourdain video struck a chord with me. I grew up in the business and was the only one in the kitchen who was interested in the hows and why's of keeping them sharp. I have an assortment of sharpening systems in the basement for hand planes and sundry wood working tools. I nag friends to bring their knives over to sharpen them. It's a very zen process.

  20. #60
    Join Date
    Feb 2014
    Location
    Victoria, BC
    Posts
    187
    Post Thanks / Like
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)

    Default Re: Chef Knives?

    Quote Originally Posted by Markco View Post
    Having a great knife without the knowledge or tools to sharpen it is like having a bespoke bike with a rusty chain. Gift your son with some good water stones or set him up with a scary sharp set up. Learn how to use them. The Bourdain video struck a chord with me. I grew up in the business and was the only one in the kitchen who was interested in the hows and why's of keeping them sharp. I have an assortment of sharpening systems in the basement for hand planes and sundry wood working tools. I nag friends to bring their knives over to sharpen them. It's a very zen process.
    Reallllly need to pick up a decent sharpening setup.

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
  •