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Lets see your favorite chef's knife.
- Thread starter 6Cuda6
- Start date
- Thread starter
- #82
Not yet...the plan to visit one of the shops i know in the US that has a fantastic selection didnt work out do to work scheduling changes.....
Found this set recently at a local estate sale. The one on top is a fantastic knife and has become since my favorite.
/\ I like those Kai! Very Nice.
A couple of A. G Russell. I use the small for my steak knife and the folder is handy for grilling.
A couple of A. G Russell. I use the small for my steak knife and the folder is handy for grilling.
Mine as well. Light, sturdy, good grip....and can be washed in the dishwasher.
Here's mine, daily workhorse in our family, 8" Shun Reserve.
It's difficult to take a great picture of it (just like it is sometimes with straight razors.)
As for advice on what to buy @6Cuda6 it's like everything else, some are sharper but a bit less sturdy, where others are sturdy but not as sharp, and need to be honed more frequently, different balance in your hand... etc...etc.
For sure it's fun researching and shopping for the right one.
It's difficult to take a great picture of it (just like it is sometimes with straight razors.)
As for advice on what to buy @6Cuda6 it's like everything else, some are sharper but a bit less sturdy, where others are sturdy but not as sharp, and need to be honed more frequently, different balance in your hand... etc...etc.
For sure it's fun researching and shopping for the right one.
This is a hard task... I can't pick just one but my favorite knives and blacksmith in general is Hiroshi Ashi (Ashi Hamono): The 300mm gyuto on the left is going through a full thinning at the moment and that's why you see heavy grind marks where i'm working behind the edge.
This is the 270mm with stag horn handle:
This little 240 is from Hiroshi Ashi's first run of honyaki knives more than 30 years ago:
The two gyuto pictures below came to me with boring semi mirror polishes and I worked them up to full mirror polishes then put them through a sword polishing routine that finished with uchigumori fingerstones and powder. It's really incredible how japanese stones can cause steel to look completely different from different angles.
This is the 270mm with stag horn handle:
This little 240 is from Hiroshi Ashi's first run of honyaki knives more than 30 years ago:
The two gyuto pictures below came to me with boring semi mirror polishes and I worked them up to full mirror polishes then put them through a sword polishing routine that finished with uchigumori fingerstones and powder. It's really incredible how japanese stones can cause steel to look completely different from different angles.
Works of art baby.
I've got the regular santoku by the same maker. Love the western style handle.
I need to be careful about clicking on these threads. I just fell down an internet Japanese knife rabbit hole. I emerged with a 3 piece Tojiro set. More $ than a Victorinox but much less than some of the Gyutos I clicked on, and certainly an upgrade from the door prize block set I have been using.
I think I might pick up some stones sometime down the line and try my hand at sharpening. The Tojiros aren’t so expensive that I’d be afraid of learning a new skill with them.
from cktg:
I think I might pick up some stones sometime down the line and try my hand at sharpening. The Tojiros aren’t so expensive that I’d be afraid of learning a new skill with them.
from cktg:
Excellent choice!
Lets see so delish meals in the coming weeks
Lets see so delish meals in the coming weeks
Thanks Jim, I’ll be making something with a lot of produce to prep next weekend.
I gave my wife a set of zwilling henckels knives and it was worth it. The knives really hold up to its reputation. She into cooking and shes been using the knives a lot. I love my wife and I love her cooking.
I found this thread quite inspiring. I do like to cook and chop things. Never gave the knife I use much thought (I know, I know, sacrilege), but we do have a Anolon SureGrip Santoku knife. Blade says it's Made in China, so I don't know how good it is.
I will give it a try cutting some vegetables for tomorrow's egg breakfast and post some pictures.
Tim
I will give it a try cutting some vegetables for tomorrow's egg breakfast and post some pictures.
Tim
As promised, here is my Anolon Santoku knife along with some onions and mushrooms I made short-order of.
These veggies went into this morning's breakfast - three eggs over easy on a slice of homemade bread.
Any thoughts on this particular knife would be appreciated? Is this considered a decent entry-level Santoku knife or is there something better I should consider?
Tim
These veggies went into this morning's breakfast - three eggs over easy on a slice of homemade bread.
Any thoughts on this particular knife would be appreciated? Is this considered a decent entry-level Santoku knife or is there something better I should consider?
Tim
I'd go to KKF or kitchenknifeforums.com for specific guidance. I've never heard of it, doesn't compare to decent entry level options. Maybe also check out chefknivestogo.com too. I'm guessing you want stainless, as opposed to carbon?
We can send you down a fascinating and expensive rabbit hole of Japanese chef knives if you like ...
I have too many knives I love and an unreal amount invested, although I'm loving my latest. Jiro 240mm
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