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Old 10-13-2010, 04:28 PM #1
snkp360
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Kitchen Knives

Lets talk about Kitchen Knives/Cutlery

I am going to be buying my first cpl Japanese Steel knives, do any of you have high quality cutlery in the Kitchen?

I am getting a Gyuto 240mm and a Petty 150mm
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Old 10-14-2010, 02:11 AM #2
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get some whetstones with your knives and learn to sharpen
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Old 10-14-2010, 10:43 AM #3
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Was planning on it
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Old 10-14-2010, 11:02 AM #4
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Old 10-14-2010, 11:57 AM #5
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Quote:
Originally Posted by Anal View Post




3 easy payments
Ironically I actually have those.....and its what I am replacing with my 2 knives. The only once I ever really used were the Santoku, Slicer, and the Little Parring Knife. They don't stay sharp for very long at all.....

These are the Knives I purchased last night btw...

JCK Original Kagayaki VG-10 from http://www.japanesechefsknife.com/

Petty 125mm


Gyuto 240mm
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Old 10-14-2010, 03:43 PM #6
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Havent read much about the jck vg-10 knives. Looks like the gyuto has very little belly. I'm assuming you don't "rock chop," though.
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Old 10-14-2010, 06:07 PM #7
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Quote:
Originally Posted by RoGuE9 View Post
Havent read much about the jck vg-10 knives. Looks like the gyuto has very little belly. I'm assuming you don't "rock chop," though.
I will admit my knife skills aren't the best and don't really know how I would classify my chopping motion, but yes the Guyto doesn't have much of a belly compared to the German profiled knives a'la Henckels and Wüsthof's.

Also the knife pictured is a 210mm, so the 240mm has a bit better profile
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Old 10-14-2010, 09:12 PM #8
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flat doesn't mean bad. It's just preference.

And it looks pretty flat for a gyuto, even...could be exaggerated by the angle of the picture.

I'm sure they'll be nice knives.
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Old 10-18-2010, 10:38 PM #9
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Do you guys have recommendations for an 8 inch German profiled chef's knife? Last time I had decent knives, I had a set of Henckels Four Stars and I'm wondering if there's any other lines from Henckels or the like that are popular with you guys.
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Old 10-18-2010, 11:10 PM #10
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i heard cutco makes the best knives.
but yeah. whetstone's a must. and careful storage and keep them "away from the elements"
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Old 10-18-2010, 11:34 PM #11
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My brother fell into the Cutco crap. He had to buy a set for "demo" yet never sold a set. I hate those knives so much, I use the chef's knife to open cans.
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Old 10-19-2010, 05:41 PM #12
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cutco-crap
the japenese knives you will have to check out the belly on them. they look more like sushi knives which are way over sharpened on one side so its a smooth nice slice

i myself am a wusthof fan. i have the grand prix II series w/ the ground hollowed edge. for my meats i use 1 16" forschner which is the best meat cutlery out there imo

and then i have my ken onion Kaji santoku which i use A LOT stays sharp and is very nice.
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Old 10-19-2010, 08:50 PM #13
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Quote:
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the japenese knives you will have to check out the belly on them. they look more like sushi knives which are way over sharpened on one side so its a smooth nice slice
over-generalizations.
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Old 10-19-2010, 09:32 PM #14
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Old 10-19-2010, 11:06 PM #15
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it all depends on what you use them for. them knives are horrible for any chopping. it would be used for mainly meat, fish, and tender cuts. and over generalizations? wtf u talkin about?
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Old 10-19-2010, 11:35 PM #16
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What knife's are horrible for chopping?

I really hope you are not talking about Jap knifes. Thats what they are the best for. Jap knifes are great veg and fish because they have such a thin blade.
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Old 10-20-2010, 03:30 PM #17
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Old 10-24-2010, 09:40 PM #18
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it all depends on what you use them for. them knives are horrible for any chopping. it would be used for mainly meat, fish, and tender cuts. and over generalizations? wtf u talkin about?
you don't know what you are talking about
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Old 10-27-2010, 04:49 PM #19
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considering im a chef and work w/ knives daily. i think i know what im talkin about. them two knives in the picture look like they have a small belly on them. meaning it gives you little room to drop the knife down after raising it. which in turn will not help w/ chopping. and not all japanese knives are great. thats like saying every german knife is great. look at the brand, quality, and what its made of. and its all a matter of preference and feel. for me wusthof> henckles and the shun knives are an excellant japanese line. then there are sushi knives that can range up 2 2500
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Old 10-27-2010, 07:43 PM #20
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you may think you know what you're talking about, but I know that you don't.

Chinese cleavers have basically no belly and are excellent at chopping. Please explain that using your logic.

Rock chopping is not the only type of chopping.

No one said all Japanese knives are excellent, and Shun are very far from the best.

And whether or not a knife is meant for cutting sushi has little to do with how much it costs. Sorry. And "Sushi knife" is not a type of knife, anyways.

I'd be interested to know what restaurant you run, being a chef and all (or did you mean cook?)
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Old 10-27-2010, 10:16 PM #21
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Screw whetstones. Get a belt sander and learn to sharpen with that. Takes 2-3 minutes and you will get an edge that will scare you.
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