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High Carbon Steel Chef's Knife recommendations
Posted on 12/8/17 at 4:48 am
Posted on 12/8/17 at 4:48 am
This going to be my present to myself this year.
Anyone here use Carbon Steel instead of stainless? Brand recommendations?
Anyone here use Carbon Steel instead of stainless? Brand recommendations?
6
Posted on 12/8/17 at 5:33 am to Breesus
Kramer by Zwilling
/Thread
/Thread
Posted on 12/8/17 at 6:05 am to Rouge
Posted on 12/8/17 at 6:07 am to Breesus
That is the one
Bob kramer with his shop in oregon is considered one of the best in the knife world
Bob kramer with his shop in oregon is considered one of the best in the knife world
Posted on 12/8/17 at 7:38 am to Rouge
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.
Also he has some good videos on YouTube.
This post was edited on 12/8/17 at 7:58 am
Posted on 12/8/17 at 8:03 am to Breesus
Old Hickory. Clean it, dry it, oil it, and it will last forever.
Posted on 12/8/17 at 8:43 am to Martini
On the list
Offering pocket knife right now.....and bottle opener
Offering pocket knife right now.....and bottle opener
Posted on 12/8/17 at 8:50 am to Breesus
Go to chefknivestogo.com and pick your favorite out of the authentic Japanese stuff. You won't regret it.
Posted on 12/8/17 at 9:03 am to Breesus
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?
Posted on 12/8/17 at 10:54 am to Breesus
Any thoughts on automatic sharpeners for stainless knives?
Posted on 12/8/17 at 12:03 pm to TigernMS12
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...
Posted on 12/8/17 at 12:19 pm to TigernMS12
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 arse, just don't know how that site works. They have some really awesome looking knives on there.
This post was edited on 12/8/17 at 12:32 pm
Posted on 12/8/17 at 1:20 pm to Rouge
quote:
Kramer by Zwilling
/Thread
Sorry. Thiers Issard & Sabatier.
Posted on 12/8/17 at 2:40 pm to Breesus
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 arse, 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.
Posted on 12/8/17 at 2:48 pm to browl
quote:you seem quite knowledgeable. Please enlighten me
Sorry. Thiers Issard & Sabatier
Posted on 12/8/17 at 4:19 pm to Rouge
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.
Posted on 12/8/17 at 4:21 pm to browl
Link to a good retailer would be appreciated
Posted on 12/8/17 at 4:24 pm to Breesus
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...
Posted on 12/8/17 at 4:42 pm to Rouge
Not sure where to buy. I've had mine more than 20 years, bought in NY...
Dun Dun DUNNNN
~~~before the internet~~~
Dun Dun DUNNNN
~~~before the internet~~~
Posted on 12/8/17 at 5:03 pm to HebertFest08
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.
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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