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Started By
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Best knives?
Posted on 8/22/15 at 4:48 pm
Posted on 8/22/15 at 4:48 pm
As a regular garage sale and estate sale guy, I am always on the look out for good knives.
I keep the ones I need, sell the rest.
Yesterday, I picked up two Sabatiers for 50 cents a piece (carving and cleaning knives).
What are some of the top tier knives?
I keep the ones I need, sell the rest.
Yesterday, I picked up two Sabatiers for 50 cents a piece (carving and cleaning knives).
What are some of the top tier knives?
8
Posted on 8/22/15 at 4:52 pm to theantiquetiger
I personally love Japanese Carbon Steel knives. There are several names out there that are high quality. I have a few Moritaka's and love them.
Posted on 8/22/15 at 4:54 pm to theantiquetiger
I have a Wusthof collection and like them very much.
Posted on 8/22/15 at 5:09 pm to theantiquetiger
Cutco
Posted on 8/22/15 at 5:11 pm to theantiquetiger
I'm moving myself into the Japanese carbon knives as well... Not the mass produced stuff either. This is a tanaka, relatively cheap for a chef knife.
Posted on 8/22/15 at 5:13 pm to theantiquetiger
I traded my Wusthof/Henkel collection for a set of those Sabatiers. Love'em I use both the stainless and the carbon steel.
This post was edited on 8/22/15 at 7:08 pm
Posted on 8/22/15 at 5:19 pm to theantiquetiger
Shun
Those Asians can cut
Those Asians can cut
Posted on 8/22/15 at 5:23 pm to Rouge
Shuns hold an edge well? If you had to choose one shun, which would it be? Which is the most universal kitchen knife?
Posted on 8/22/15 at 5:25 pm to Uncle JackD
Universal is chef knife or santouku. I prefer santouku, but sure that I am in minority
This post was edited on 8/22/15 at 5:28 pm
Posted on 8/22/15 at 5:27 pm to Rouge
I've been wanting to go to E's kitchen and look at them. 
Posted on 8/22/15 at 5:32 pm to Uncle JackD
quote:
Shuns hold an edge well?
I love mine. I'm going to send them off in a month or so to get them sharpened by Shun. This is the first time I've had it done and they are about 2.5 years old. I know they are probably overdue, but they still cut like a dream. I haven't really worried about it.
I most commonly use the 8" Chef's knife, and I prefer a Chef's knife to a santoku. Personal preference.
Posted on 8/22/15 at 5:41 pm to Matisyeezy
Thanks baw. I got the itch for one. Baddd
Posted on 8/22/15 at 5:41 pm to Matisyeezy
Do any of you who use Japanese knives feel like the handles are too small for your grip? I have large hands, and the handles just seem so small. I know that one of the makers (Shun, I believe?) was making a hybrid knife with larger, western-style grips.
I have good Henckels and I love them, but I've always wanted a set of Japanese knives.
I have good Henckels and I love them, but I've always wanted a set of Japanese knives.
Posted on 8/22/15 at 5:46 pm to hogfly
I don't have a problem with the handles, but I don't have extremely large hands. I just love the edge that my Japanese knives will take and hold. Mine stay around a 15 degree edge and they hold there edge really well. Only downside, is because they are so hard they tend to be more prone to break if dropped or something. Heres a pic of my Moritaka 270mm Gyoto. 
Posted on 8/22/15 at 5:59 pm to Matisyeezy
quote:
Shuns hold an edge well? If you had to choose one shun, which would it be? Which is the most universal kitchen knife?
shun is a great knife but... these are handmade by some ol baw in a shop, if you prefer craftsmanship its a good way to go. i think i paid $120 or so for mine. easy to sharpen, but i bought the shapton stones to sharpen it and all of my other knives. if you don't mind taking care of one, carbon is a good way to go.
go to chefknivestogo.com
the forum on the sight is a great source of info
many of the japanese guys make a western handle as well. a gyuto is a chef knife.
Posted on 8/22/15 at 6:25 pm to hogfly
quote:
Do any of you who use Japanese knives feel like the handles are too small for your grip?
I have pretty average hands, so it's never an issue. Apart from the steel, one thing I really like is the weight of my Shuns. I find them to be very light, which is, again, just my preference.
The best thing a person can do if they are concerned about the purchase is actually handle a few different ones to determine exactly what it is they prefer.
Posted on 8/22/15 at 6:52 pm to theantiquetiger
We pull names for Christmas. I researched a knife I wanted and sent everyone in the group a link to get it. My brother ended pulling my name and got me a set of Wolfgang Puck knives..... They were fricking terrible. Couldn't sharpen them and the didn't cut worth a crap. I ended up throwing them away because they took up too much room in the counter.
Im now in the market for a nice Santoku, my preferred style.
Im now in the market for a nice Santoku, my preferred style.
Posted on 8/23/15 at 8:04 am to CHEDBALLZ
I sold cutco knives in the 80's when I was in college. Always thought they were high quality. Henkels and chicago are also quality cutlery but when I graduated from College and got married I bought a full set of cutco and they are simply the best. Ive had them over 20 years and they are as sharp and efficient today as they were the day I bought them. I would highly recommend.
Posted on 8/23/15 at 8:30 am to theantiquetiger
How do you clean your carbon steel knives to prevent rust?
Posted on 8/23/15 at 9:13 am to LSUlefty
Have to clean and thoroughly dry right after each use
Also, do not let them soak in water. Water is the enemy of carbon steel
Also, do not let them soak in water. Water is the enemy of carbon steel
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