- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Recommend me a kitchen chef knife
Posted on 3/13/20 at 9:20 am to Sgt_Lincoln_Osiris
Posted on 3/13/20 at 9:20 am to Sgt_Lincoln_Osiris
quote:
You can't go wrong with either, but take note of the brittleness of the shun's vs the Wusthof edge due to the higher hardness.
Once you get into decent steel I would think chipping would be a function of edge geometry more than hardness. They're both making kitchen knives; I would be surprised if the hardness ratings are that far apart.
1
Posted on 3/13/20 at 9:29 am to Flats
quote:
They're both making kitchen knives; I would be surprised if the hardness ratings are that far apart.
The Shuns and japenese knives in general are thinner and harder lows 60s vs high 50s. Its the combo of being harder and thinner that leads to their chipping and breaking more. But you just have to be a bit more delicate in comparison is all.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News