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Breesus
New Orleans Saints Fan
House of the Rising Sun
Member since Jan 2010
62205 posts

High Carbon Steel Chef's Knife recommendations
This going to be my present to myself this year.

Anyone here use Carbon Steel instead of stainless? Brand recommendations?


Rouge
USA Fan
Public Enemy #1
Member since Oct 2004
121279 posts

re: High Carbon Steel Chef's Knife recommendations
Kramer by Zwilling

/Thread



Breesus
New Orleans Saints Fan
House of the Rising Sun
Member since Jan 2010
62205 posts

re: High Carbon Steel Chef's Knife recommendations


Rouge
USA Fan
Public Enemy #1
Member since Oct 2004
121279 posts

re: High Carbon Steel Chef's Knife recommendations
That is the one

Bob kramer with his shop in oregon is considered one of the best in the knife world


Martini
North Carolina Fan
Near Athens
Member since Mar 2005
42338 posts

re: High Carbon Steel Chef's Knife recommendations
Get on his email list and he will let you know when he has an auction on his handmade knives and you can bid. A few times a year.

Also he has some good videos on YouTube.
This post was edited on 12/8 at 7:58 am


LSULEFTY
LSU Fan
Youngsville, LA
Member since Dec 2007
18616 posts
 Online 

re: High Carbon Steel Chef's Knife recommendations
Old Hickory. Clean it, dry it, oil it, and it will last forever.


Rouge
USA Fan
Public Enemy #1
Member since Oct 2004
121279 posts

re: High Carbon Steel Chef's Knife recommendations
On the list

Offering pocket knife right now.....and bottle opener


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TigernMS12
LSU Fan
Oxford, MS
Member since Jan 2013
4556 posts

re: High Carbon Steel Chef's Knife recommendations
Go to chefknivestogo.com and pick your favorite out of the authentic Japanese stuff. You won't regret it.


t00f
New Orleans Saints Fan
Eating square cut pizza in the zone
Member since Jul 2016
22552 posts
 Online 

re: High Carbon Steel Chef's Knife recommendations
quote:

his going to be my present to myself this year.

Anyone here use Carbon Steel instead of stainless? Brand recommendations?


Can you use them on the refs from last night instead?


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Breesus
New Orleans Saints Fan
House of the Rising Sun
Member since Jan 2010
62205 posts

re: High Carbon Steel Chef's Knife recommendations
Any thoughts on automatic sharpeners for stainless knives?


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HebertFest08
LSU Fan
The Coast
Member since Aug 2008
5622 posts

re: High Carbon Steel Chef's Knife recommendations
quote:

Go to chefknivestogo.com and pick your favorite out of the authentic Japanese stuff. You won't regret it.


Been saying this shite forever....

Japanese high carbon knives you will have to take care of, but usually will give you a killer edge.
Get on the forum and follow the template/questions they have for what you want. The guys on that forum will steer you where you need to go.
That being said... you go that route, you just assume get you some shapton pro stones and learn how to sharpen as well. Can’t put one of those jap gyutos on a work sharp...


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Breesus
New Orleans Saints Fan
House of the Rising Sun
Member since Jan 2010
62205 posts

re: High Carbon Steel Chef's Knife recommendations
quote:

Go to chefknivestogo.com and pick your favorite out of the authentic Japanese stuff. You won't regret it.


That's a pretty cool idea.

Are they all good quality?
Or am I taking a chance in an amateur knife maker?

Not trying to be an ass, just don't know how that site works. They have some really awesome looking knives on there.
This post was edited on 12/8 at 12:32 pm


browl
USA Fan
Ain't no half steppin'
Member since Nov 2017
850 posts

re: High Carbon Steel Chef's Knife recommendations
quote:

Kramer by Zwilling

/Thread


Sorry. Thiers Issard & Sabatier.



Vdrine
Air Force Fan
Big Bad Baz
Member since Jun 2014
888 posts

re: High Carbon Steel Chef's Knife recommendations
quote:

That's a pretty cool idea.

Are they all good quality?
Or am I taking a chance in an amateur knife maker?

Not trying to be an ass, just don't know how that site works. They have some really awesome looking knives on there.


I just bought this knife from them Dojo Hayashi AS Nakiri 165mm. Ordered it Sunday got it Thursday, and I had the sharpening service done.
It came straight razor sharp. Sliced and chopped a half bag of onions last night playing with it.


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Rouge
USA Fan
Public Enemy #1
Member since Oct 2004
121279 posts

re: High Carbon Steel Chef's Knife recommendations
quote:

Sorry. Thiers Issard & Sabatier
you seem quite knowledgeable. Please enlighten me


browl
USA Fan
Ain't no half steppin'
Member since Nov 2017
850 posts

re: High Carbon Steel Chef's Knife recommendations
quote:

you seem quite knowledgeable. Please enlighten me



It's an old guild more or less. Like middle ages old. Fine fine cutlery from the thiers region of france. I prefer French knives over German. My carbon steel French knives with the 4 star elephant logo are my favorites...more so than my forschners, wusthof, henckels, messermesiters, etc.



Rouge
USA Fan
Public Enemy #1
Member since Oct 2004
121279 posts

re: High Carbon Steel Chef's Knife recommendations
Link to a good retailer would be appreciated


HebertFest08
LSU Fan
The Coast
Member since Aug 2008
5622 posts

re: High Carbon Steel Chef's Knife recommendations
quote:

Are they all good quality?


Pretty sure the guy who owns it goes to all of these shops. All of the measurements aren’t usually exact due to them being handmade.
I have a kohetsu gyuto and everyone who uses it loves it. That all being said, the jap gyuto is for cutting veges and slicing stuff. You can’t do any “heavy lifting” with them. You will need to get a jap clever or a German knife to go through bone etc...


browl
USA Fan
Ain't no half steppin'
Member since Nov 2017
850 posts

re: High Carbon Steel Chef's Knife recommendations
Not sure where to buy. I've had mine more than 20 years, bought in NY...

Dun Dun DUNNNN

~~~before the internet~~~


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HebertFest08
LSU Fan
The Coast
Member since Aug 2008
5622 posts

re: High Carbon Steel Chef's Knife recommendations
TanakaKurouchi


Not Kohetsu, kurouchi made by Tanaka and I didn’t spend a bunch at all. Kohetsu is a brand, kurouchi is a finish.

It’s a little rough around the edges, but it’s handmade and I knew that going in. It was my first knife from them so I didn’t want to go all in. It’s a frickin beast. Wife is too scared to use it...

Have to wipe it down though due to the high carbon content. It doesn’t like onions... meaning it will turn quick if you don’t wipe it after dicing up one.


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