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Old 10-27-2010, 11:35 PM #22
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Originally Posted by Spartan58 View Post
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.
power tools have their purpose for knife shaping and sharpening, but saying "screw whetstones" is pretty stupid.

I think very few people would argue that you could get as scary an edge using just a belt sander as you can running through grits of whetstones/abrasive papers/loaded strops/other freehand techniques.
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Old 10-28-2010, 12:07 AM #23
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I like german steel because its durable. Hard to get a decent edge but once you get it its like a hot knife through butter, Japanese steel is nice but it dings easy and you have to constantly sharpen it
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Old 10-28-2010, 12:09 AM #24
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tri stones beat the electric stuff anyday
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Old 10-28-2010, 08:53 AM #25
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Originally Posted by CrosbyKid View Post
I like german steel because its durable. Hard to get a decent edge but once you get it its like a hot knife through butter, Japanese steel is nice but it dings easy and you have to constantly sharpen it
This is actually the exact opposite of what is generally true.

If you wanted to make a general statement, it would be that Japanese steels are much more prone to chipping because they are HARDER than european steels.

Look at a chart of HRC numbers or something.

Also, I think it's hilarious that you guys are all trying to make such general statements. Real life doesn't work like that, sorry.
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Old 10-28-2010, 11:35 PM #26
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well mr know it all... what knives do you use? since your mr professional around here
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Old 10-28-2010, 11:58 PM #27
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I was still looking for some German steel recommendation as well!
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Old 10-29-2010, 12:10 AM #28
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i love my wusthof grand prix II series. they stay sharp and very durable. i have the hallowed ground edge.
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Old 10-29-2010, 08:26 AM #29
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well mr know it all... what knives do you use? since your mr professional around here
Just because you make blatantly incorrect statements and I correct them doesn't make me a "know it all."

It just makes you wrong and me right.

My go-tos are a 240mm Sakai-made sort-of-OEM wa-gyuto, a 120mm Kanemasa petty, a Mac Pro bread knife, and a cheap Forschner wide-bladed boning knife.
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Old 10-29-2010, 09:30 AM #30
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sorry about the general term of sushi knives. here are the correct terms.
the gyuto is pretty much a santoku which i have of the grand prix II and also the shun kaji series. definately use my shun a lot more. the petty is a pretty cheap knife. how is it? the mac ive never heard of before but looks like a pretty sick slicer. i have a grand prix II and a forschner. and for the boning knife forschner is the way to go. i have two of them on flexi and one stiff.

and the correct "sushi knives" names

The three main sashimi (fish) knives are: yanagi ba, fugu hiki and tako hiki. The yanagi ba looks similar to a Western paring knife, and is used for most fish. The fugu hiki is specifically designed to fillet the puffer fish, or fugu. Yanagi ba are longer, thin blades, used for octopus or squid. For fish beyond a manageable size, such as large tuna, special blades exist which may be in excess of six feet (2m).

Deba bocho are another type of sushi knife, much wider than yanagi ba, and somewhat resembling a Western carving knife. They are used to cut from thicker fish, but their primary purpose is for cutting non-seafood meats such as beef or chicken. The deba bocho is a large cleaver used for the rough cutting of fish, before using yanagi ba or another, smaller sushi knife to cut the fish into the thin strips used in sushi.

The unagisaki hocho is a knife designed specifically for filleting eel, a common sushi filling. The knife has a nearly-square shape, with a sharp point and right-angle at the tip. The point is designed to pierce the eel at the head so that the body may be sliced in one easy motion.

Vegetables are usually cut using one of two types of sushi knife, either the usuba bocho or the nakiri bocho. These knives are straight-edged so that they can slice vegetables easily with one cut, without the need to rock the blade or push it down. The blades are thin, to ensure a clean and precise cut without breaking the vegetables. Nakiri bocho are sharpened on both edges of the blade, making them more suitable for novices, while usuba bocho are sharpened only on one edge.
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Old 10-29-2010, 03:32 PM #31
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Gyuto is not pretty much a santoku. It is pretty much a chef's knife.

The petty is rough out of the box, and the handle is very small, but it's great steel for the money and a good knife after some work on the stones.

Mac is one of the more common japanese brands in America. And yeah, the forschner does the trick for $12.

I don't know where you copy and pasted that stuff from, but a lot of it is wrong, too.
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Old 10-29-2010, 04:45 PM #32
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Man so now Wikipedia is wrong. Sorry sushi chef master. Consider this a dead thread because you're right about everything
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Old 10-29-2010, 07:39 PM #33
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Man so now Wikipedia is wrong. Sorry sushi chef master. Consider this a dead thread because you're right about everything
You do realize Wikipedia has to be the worst place to look up information on...... Anyone can go on there and change anything they want on any page of that website. So yes, it is wrong.
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Old 10-29-2010, 10:10 PM #34
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Man so now Wikipedia is wrong. Sorry sushi chef master. Consider this a dead thread because you're right about everything
your post said that a yanagiba is a knife designed for use with octopus and is mentioned in the same sentence as a takohiki. Tako is the japanese word for octopus.

Sorry I have actually read about this stuff. It's no reason to get mad.
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Old 11-04-2010, 06:19 PM #35
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you guys need to relax..

my gf bought me one of these bad boys for our anniversary..



She's a sweety!
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Old 11-14-2010, 12:55 PM #36
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German Steel > Japanese Steel
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Old 11-15-2010, 11:56 PM #37
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German Steel > Japanese Steel
how so?
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Old 11-22-2010, 12:44 AM #38
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German Steel > Japanese Steel
which german steel is better than which japanese steel? its not like theres 1 steel per country.
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