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Kitchen knives

napanutt

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napanutt

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I thought mine were fairly tight until I received this today from my kid.
Holy shit it’s sharp. Kind of scared to use it. Don’t want to hurt it.
 

Sleek-Jet

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Carbon steel?

Never had anything but stainless for my knives.
 

C_J_J_C

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I thought mine were fairly tight until I received this today from my kid.
Holy shit it’s sharp. Kind of scared to use it. Don’t want to hurt it.

Beautiful gift/knife.
Use the hell out of it.
I use to save everything for later but now realize I'm not saving anything for the next guy. If I don't use it I sell it or give it away and buy what I use.
 
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sintax

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Carbon steel?

Never had anything but stainless for my knives.

Carbon steel is pretty standard in the knife game, most craftsmen these days are reusing old carbon steel tools to repurpose these knives. Theres a guy i've gotten a few knives from in the past whos made a pretty darn good business on it. Carbon Steel has quite a few perks over stainless if you want to get into it you can do some reading here. (https://www.seriouseats.com/why-buy-carbon-steel-knives-best-kitchen-tools)

Heres some of the knives from Will @ Heartwood Forge, just dont look at the prices! https://www.heartwoodforge.com/knives
 

Dan Lorenze

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I was recently in Tokyo and I went to the district where they sell the
knives and kitchen supplies. I ended buying my Dad a hand made utility knife. It is made from Blue Steel, Mahogany and Buffalo horn along with some Japanese steak knives. It was an incredible experience. So basically I'm telling you to go to Japan to get kitchen knives.

IMG_8906.JPG
 
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napanutt

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I was recently in Tokyo and I went to the district where they sell the
knives and kitchen supplies. It was an incredible experience. I ended buying my Dad a hand made utility knife. It is made from Blue Steel, Mahogany and Buffalo horn along with some Japanese steak knives. It was an incredible experience. So basically I'm telling you to go to Japan to get kitchen knives.

View attachment 1050688
My kid was more than pleased presenting this to me.
 

sintax

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So one thing to note about Japanese knives is their handle styles vary greatly from what your traditional euro style handles will be. It’s not bad, but just different and it takes some time to adjust to using them.

I tend to favor the euro style
 

Universal Elements

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I only buy Japanese kitchen knives. Be very very careful when using them. You can slice your finger severely and not even know it. They are the best in the world. Nothing comes close.
 

napanutt

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So one thing to note about Japanese knives is their handle styles vary greatly from what your traditional euro style handles will be. It’s not bad, but just different and it takes some time to adjust to using them.

I tend to favor the euro style
Handles need to be adjusted,,,noted 😆
 

sintax

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Handles need to be adjusted,,,noted 😆

So he got you a hybrid, Japanese steel with a euro or western handle. Excellent combo!

In the event you want to read up on handle styles and differences... this is 100x more than you’d ever want to know hah

 

HTTP404

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I always cheap out on knives. Would like to get one or two decent ones.
 

TPC

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Dexter Russels w/sharpener.
knifebundlenew_590x.jpg
IMG_3926__96784.1472499924.500.659.jpg

Sabatier:
953765d8b90bd5fb520e453190518937-8.jpg
 

Sleek-Jet

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Carbon steel is pretty standard in the knife game, most craftsmen these days are reusing old carbon steel tools to repurpose these knives. Theres a guy i've gotten a few knives from in the past whos made a pretty darn good business on it. Carbon Steel has quite a few perks over stainless if you want to get into it you can do some reading here. (https://www.seriouseats.com/why-buy-carbon-steel-knives-best-kitchen-tools)

Heres some of the knives from Will @ Heartwood Forge, just dont look at the prices! https://www.heartwoodforge.com/knives

I've got some hi-zoot stainless knives and they are great, but can be a real MF'er to get a perfect edge but once you've got it they stay sharp for a while. I understand carbon steel sharpens easier but doesn't hold the edge for as long.

The cheap Victronix knives always come out on top in the Americas Test Kitchen evaluations.
 

poncho

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Dexter Russels w/sharpener.
knifebundlenew_590x.jpg
IMG_3926__96784.1472499924.500.659.jpg

Sabatier:
953765d8b90bd5fb520e453190518937-8.jpg
That's what our factory guy's on the fishing boat use for bleeding the fish and all around trimming.
 

poncho

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I've got some hi-zoot stainless knives and they are great, but can be a real MF'er to get a perfect edge but once you've got it they stay sharp for a while. I understand carbon steel sharpens easier but doesn't hold the edge for as long.

The cheap Victronix knives always come out on top in the Americas Test Kitchen evaluations.
Victorinox have been the knives of deckhands in the Bering Sea for as long as I can remember, they wont use anything else. Went looking for a new set of all purpose steak knives for the kitchen and found the Vicky brand on Amazon, had no idea they made consumer knives.
 

sintax

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Victorinox have been the knives of deckhands in the Bering Sea for as long as I can remember, they wont use anything else. Went looking for a new set of all purpose steak knives for the kitchen and found the Vicky brand on Amazon, had no idea they made consumer knives.

Yup! I have one in my block as well for breaking down cuts of meat and deboning. It’s a workhorse and at $22 on Amazon you can just toss em after they’ve beeb rode hard and put away wet.
 
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