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Author Topic: Chef's knife  (Read 5951 times)

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Online CLAY

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Re: Chef's knife
« Reply #50 on: February 26, 2020, 08:43:10 PM »
That's interesting.  I bought a really high end Buck hunting knife with Titanium oxide coating - it gets sharpened on one side, but it also came with lifetime sharpening.  Sharpest knife I have ever owned.

I find this thread completely fascinating.  I continue to look at quality chef knives, but have yet to pull the trigger.
"Most accidents happen when the meek meet the douchebags."  -Viffergyrl
"The wider the road, the worse the food." -Coho
Let's do some science.

Offline SuperHans

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Re: Chef's knife
« Reply #51 on: February 27, 2020, 05:19:31 AM »
I've been in the market myself for a good Chef's knife for awhile- maybe this will finally get me to pull the trigger.  A fluted one would be great for the veggies- I have a couple of cheaper ones  that do the job, but they need sharpening more often and I need to be careful to only use it on nylon or similar surfaces. 

Now sharpening- I'm a fan.  I like my blades razor sharp.  I have used the rod-guided system for years, until this was recommended to me:
https://www.amazon.com/Work-Sharp-WSKTS-Sharpening-Repeatable/dp/B003IT5F14/ref=sr_1_1?ie=UTF8&qid=1539657424&sr=8-1&keywords=work+smart+knife+sharpener
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It's crazy.  The first electric sharpener I have ever used that gives an edge as good of better than the rod sharpening system.  I have been VERY impressed with it!

I don't know much about these sharpening systems, but I have read articles indicating it is possible to generate too much heat when using one. This high and localized heat can effect the temper of the blade.

That being said, I think as long as you aren't grinding the shit out of a blade, it's probably fine.

Online Black Hills

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Re: Chef's knife
« Reply #52 on: February 27, 2020, 07:57:24 AM »
if you actually read, and follow, the directions they work very well.
the above are merely the ramblings of a hamfisted fuckwit who has broken too many helmets.

Offline Bounce

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Re: Chef's knife
« Reply #53 on: February 27, 2020, 08:30:55 AM »
Heat is the enemy of any edge being sharpened with mechanical assistance. Whether it's your favorite Damascus blade or the edge on a planing iron. Sharpening and grinding wheels (now belts) have been used for years. Just keep some cutting fluid handy and use it as a coolant (often) and work in small increments.
« Last Edit: February 27, 2020, 08:59:27 AM by Bounce »

Offline Bounce

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oops
« Reply #54 on: February 27, 2020, 08:31:12 AM »
dupe

Online CLAY

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Re: Chef's knife
« Reply #55 on: February 27, 2020, 10:12:32 AM »
if you actually read, and follow, the directions they work very well.

This is key with this system.  It's very easy to use this without generating heat, that's why it works well, it's a belt system, not a disk system, so the belt stays cooler as long as you follow the directions and keep the blade moving over the belt in a smooth pass and don't hold it still or run back-and-forth.

If you misuse it, you absolutely can ruin the temper of the blade.
"Most accidents happen when the meek meet the douchebags."  -Viffergyrl
"The wider the road, the worse the food." -Coho
Let's do some science.

Online Vulcanbill

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Re: Chef's knife
« Reply #56 on: January 01, 2021, 04:24:44 PM »
Thread revival...its what I do:

I've been totally obsessed with this topic all day.  I've watched so many videos.  I'm nearing analysis paralysis.  Need to back off.  Currently have a Shun classic blonde 9" bread knife and an 8" chef's knife in the amazon cart.  Stupid beer budget.  I do like me the Hiro stuff.  :) 

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Online Black Hills

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Re: Chef's knife
« Reply #57 on: January 01, 2021, 08:31:44 PM »
Been very happy with the shun (both kids as well). A year later it has yet to need sharpening, occasionally run it across an steel.  Comfy, balanced, and sharp.
the above are merely the ramblings of a hamfisted fuckwit who has broken too many helmets.

Offline Bounce

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Re: Chef's knife
« Reply #58 on: January 02, 2021, 08:08:55 AM »
Thread revival...its what I do:

I've been totally obsessed with this topic all day.  I've watched so many videos.  I'm nearing analysis paralysis.  Need to back off.  Currently have a Shun classic blonde 9" bread knife and an 8" chef's knife in the amazon cart.  Stupid beer budget.  I do like me the Hiro stuff.  :) 

RIP Anthony:  https://www.youtube.com/watch?v=4x0f2b_0kn0

Respect:  https://www.youtube.com/watch?v=B37THlDrosw

I've had a Shun set (paring, vege, 8" chef, 8" strop-point, bread, etc.) for years.  Love Love Love them and they are FAST.

Jealously guard their very acute edge grind angles (30º iirc - which is very narrow compared to German blades). Most commercial sharpening services won't guarantee their work on Shuns because they usually grind more of a chisel edge. Shun has a sharpening service that used to be free for life but I think they stepped back from that and now charge a fee.  IMO worth the investment to protect your investment.
« Last Edit: January 03, 2021, 08:03:58 AM by Bounce »

Offline OHScot

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Re: Chef's knife
« Reply #59 on: January 02, 2021, 08:35:38 AM »
Have a bunch of Henkel and Wusthoff knives.  All have been pretty nice.  And should be they were pricey in their day.

And this guy to sharpen about 2 times a year.  Use the steel when the edge looks a little damaged.

https://chefschoice.com/

No matter what they say and they will this thing works well and has for a long time.  I have kitchen knives that are 30 plus years old and still find myself bleeding for no reason...  Oh and use a big wood cutting board with rubber feet so she stays in place.  Another BS thing they will try to talk you out of.
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Offline BMW-K

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Re: Chef's knife
« Reply #60 on: January 07, 2021, 10:25:48 PM »
it's rather funny, I went from a stone (and did a horribly shitty job on my best days) to a Lansky (rod guided) system...and back to a stone (*granted much higher quality stone and after watching a LOT of vids on how to do it right...)

In the final analysis I'm not sure I'm actually getting a better edge with a Stone...but the personal feeling of "I own this" is far greater. 

Good bad or indifferent, the Lansky rod system gave me a 90% edge, with consistency, and minimal brain effort...and the stones with effort gave me at least subjectively a better result. 

It's same exact argument that paying $20 a wheel to get tires changed isn't worth me doing it myself on a NoMar Changer (*mind you, I'm still shitty at it after 20+ sets of tires)...

Yeah, I still change my own tires and do my own balancing.  Sometimes ya just gotta own it.
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Online Leanintree

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Re: Chef's knife
« Reply #61 on: January 08, 2021, 07:50:11 AM »

https://chefschoice.com/

No matter what they say and they will this thing works well and has for a long time.  I have kitchen knives that are 30 plus years old and still find myself bleeding for no reason...  Oh and use a big wood cutting board with rubber feet so she stays in place.  Another BS thing they will try to talk you out of.

This. I received a ChefsChoice system as a gift from my MIL a few Xmas' ago, and I'm totally sold. Our kitchen knives, while not terribly expensive, get attention a couple times a year, and my daily carry/daily use pocket knife is on the wheels at least once weekly sometimes more depending on how I abuse it. I'm that guy who hands out his knife with caution to not cut your damn self. And sometimes they listen. But sometimes they don't. I also find myself shaving rogue mustache and eyebrow hairs in the loo at work when something tickles. And digging for slivers. And picking flat washers up from the floor. Worth it's weight in gold. After having this, I was so disappointed when we cooked at my parents house, they
immediately received one for Xmas. Because cooking with a dull knife sucks.

LT
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Offline OHScot

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Re: Chef's knife
« Reply #62 on: February 01, 2021, 06:06:49 PM »
My wife had to throw her friend out of the kitchen.  She was afraid she would bleed out.  Just a light touch is all it takes.
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Online sleazy rider

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Re: Chef's knife
« Reply #63 on: February 02, 2021, 06:23:34 AM »
Have a bunch of Henkel and Wusthoff knives.  All have been pretty nice.  And should be they were pricey in their day.

And this guy to sharpen about 2 times a year.  Use the steel when the edge looks a little damaged.

https://chefschoice.com/


Great recommendation, Scot.  Too bad they’re sold out on the website.  Now I really want one.  lol
--Tom

Offline Bounce

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Re: Chef's knife
« Reply #64 on: February 02, 2021, 09:27:02 AM »
Manual, electric, or hybrid?

I didn't see the angles they support. Do they do the 16º for Shun? I found one(?) at 15º so now to check Shun to see if it voids their lifetime warranty. They used to offer free sharpening for life, but dropped it about 3 years after I got my starter set.