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Started By
Message
re: thinking of getting a new knife
Posted on 9/25/14 at 11:36 pm to Yat27
Posted on 9/25/14 at 11:36 pm to Yat27
LINK
Before you spend $200 on one knife I suggest you look at these. I have a set and they keep a sharp edge and the handles are sticky and stay in your hand when you're cutting.
Before you spend $200 on one knife I suggest you look at these. I have a set and they keep a sharp edge and the handles are sticky and stay in your hand when you're cutting.
This post was edited on 9/26/14 at 12:06 am
1
Posted on 9/25/14 at 11:36 pm to Caplewood
Have you ever heard of Warther Cutlery? It's an American company that a very knowledgeable knife guy on the OB swears by. Their prices are very reasonable, and the steel they use in their cutlery is very good stuff (s35vn).
Posted on 9/25/14 at 11:37 pm to Lester Earl
Lester
Kosmo: wustohf is a reliable brand, it really depends though. Some people like German heavy knives, some prefer lighter more "agile" jap designs. German is what most home cooks will prefer and what I recommend for non pros.
Kosmo: wustohf is a reliable brand, it really depends though. Some people like German heavy knives, some prefer lighter more "agile" jap designs. German is what most home cooks will prefer and what I recommend for non pros.
Posted on 9/25/14 at 11:38 pm to bleeng
I do like that utility knife, third one down in the pic. Solid knife that stays sharp as frick. No experience with the other ones pictured
Never heard of em Yat.
I like Middleton knives as well as bloodroot blades for American made.
Never heard of em Yat.
I like Middleton knives as well as bloodroot blades for American made.
This post was edited on 9/25/14 at 11:40 pm
Posted on 9/25/14 at 11:39 pm to Caplewood
Posted on 9/25/14 at 11:40 pm to Caplewood
Posted on 9/25/14 at 11:41 pm to Lester Earl
That's the one.
the one I posted was for a pack of six. I'm a ruhtard. But I didn't buy that steel, it was a gift from my old boss 
the one I posted was for a pack of six. I'm a ruhtard. But I didn't buy that steel, it was a gift from my old boss This post was edited on 9/25/14 at 11:42 pm
Posted on 9/25/14 at 11:41 pm to KosmoCramer
the one he linked is for a case of 6 it looks like. So same one i think
Posted on 9/25/14 at 11:44 pm to Caplewood
i ordered one 
33 is better then 150
33 is better then 150
Posted on 9/25/14 at 11:45 pm to Lester Earl
word up brudda man. you won't regret it
Posted on 9/26/14 at 12:21 am to horsesandbulls
1. Don't ever buy a knife online that you haven't held in your hand
B. I've spent thousands on knives and I still have no idea which one I like best
B. I've spent thousands on knives and I still have no idea which one I like best
Posted on 9/26/14 at 12:57 am to horsesandbulls
I've got about 9 pieces of shun and thoroughly enjoy them as well as my former chefs who chose those for quality and value. They are harder than german knoves which maintains an edge much longer but u need to watch which surfaces you cut on.
Posted on 9/26/14 at 8:30 am to Caplewood
quote:
Caplewood
In your opinion what would be better than the shun? I have read a few user reviews that always say shuns aren't worth it because there are other knives out there that are better, but no one ever gives examples. My price level is about 250. I cook about once a day and I currently have one of these JA Henckel that I use as my work horse.
Posted on 9/26/14 at 8:32 am to lilwineman
quote:
lilwineman
I use bamboo cutting boards and I've got one of those big white "soft" plastic cutting boards as well. I don't think these would hurt the knife but what do you think?
This post was edited on 9/26/14 at 8:33 am
Posted on 9/26/14 at 9:15 am to horsesandbulls
I hone before every use, but what do y'all suggest for an actual sharpener? Something that can bring a blade back to where it should be after it has lost it's edge?
Posted on 9/26/14 at 9:25 am to horsesandbulls
quote:
In your opinion what would be better than the shun?
I have Ginsu knives.
I realized one day "I don't have a single knife that will cut through a shoe."
Posted on 9/26/14 at 9:48 am to horsesandbulls
Those are perfectly fine. That's what I use. Plastic for raw proteins and stuff that will stain/has a heavy scent (onions)...bamboo for everything else.
Posted on 9/26/14 at 9:51 am to lilwineman
I caught my fiance trying to take my knife and cut up a pill directly on the stone counter top.... She had no idea why I got upset.
Posted on 9/26/14 at 9:57 am to horsesandbulls
I have a misono that I use the most, great blade. Mac knives are also awesome
Posted on 9/26/14 at 10:25 am to Caplewood
Thanks! ill look into them.
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