Kitchen knives

[Sharxfan]

I would buy one but the wife would kill me after asking what are all the tools in the garage for?

Just made her 6 curtain brackets for our kitchen nook. Now I have to make the curved rod to hang the curtains on.

 

[Eldritch]

c'mon dirty

max temp of a dishwasher is like 170*
tempering a kitchen knife is like 350*

higher the temp the harder it gets but more likely to lose it's edge until you cross 650 then it looses hardness and gains toughness

170 isn't getting close to changing the composition

Makes sense, it was just some shit my Dad told me that I never really questioned. We were kind of raised to treat blades like a sacred thing in my house, so it just sort of fell into line with the treatment of the steel weapons and the other tools in the garage.

 

[dravnx]

It's not about the tempering of the blade. It's about how much heat the handle can handle and not knocking the knife around other steels objects. It doesn't take much to put a nick in an edge.

 

[shouldnthave]

You did better with Shun. Global workmanship isn’t what it used to be and their steel has always been subpar, except when comparing it to the German brands, where it is comparable

I love my shuns, but I loved them a lot more when I was in the city and had someone to properly sharpen them. They hold a great edge, but no one can sharpen the 'infinity' style edge the steel was designed for.

This thread reminds me, it's time to have them hacked at again by Ol' Cletus.

 

[Hooli]

Kramer-Zwilling damascus knives FTW.

 

[Abacinator]

OOh! Those look expensive!

 

[oobus]

I love my shuns, but I loved them a lot more when I was in the city and had someone to properly sharpen them. They hold a great edge, but no one can sharpen the 'infinity' style edge the steel was designed for.

This thread reminds me, it's time to have them hacked at again by Ol' Cletus.

J have you tried Fanno Saw Works?

 

[Hooli]

OOh! Those look expensive!

They can get to be pricey but are less expensive than Bob Kramer's original handmade knives, which still have a waiting list of at least a year and can easily fetch 4 digit prices, each. He partnered with Zwilling to make more affordable knives and knife sets. You can always buy them individually, of course.

http://www.zwillingonline.com/bob-kramer-knives.html

 

[shouldnthave]

J have you tried Fanno Saw Works?

Nah, any good? Still have all their fingers, AND teeth?

All I have out here is a Cletus, and I'm hoping for more of a Jimbo

 

[CoorsLight]

They can get to be pricey but are less expensive than Bob Kramer's original handmade knives, which still have a waiting list of at least a year and can easily fetch 4 digit prices, each. He partnered with Zwilling to make more affordable knives and knife sets. You can always buy them individually, of course.

http://www.zwillingonline.com/bob-kramer-knives.html

I have a 210 Zwilling Kramer chefs knife. It’s OK if you can adjust to the strange blade profile. Had to send the first two back. First one had grind marks on the blade. Second one was even worse. Blade was slightly bowed which I just accepted, but the handle was finished so poorly that the scales came loose after about two weeks of use. Cutlery and More helped me with the warranty return for the second one, and sent out a good one. Even though I got it on a 40% discount, it was still not a good value by any stretch. That said, the handle is nice. The blade profile is weird with a pronounced flat spot. People who like rock/walk chopping will not like this knife. Also the food release is just terrible considering how much thickness there is behind the edge. Kramer is a genius blade smith, but Zwilling Kramer is an overpriced, half assed product.

I strongly discourage people from Zwilling/Henckels, Wusthof, or Global. High prices and exceedingly low quality. Zwilling Kramer is the best of these, but still has workmanship issues. If you are buying a big name brand, Mac is the only decent value. Shun is barely acceptable.

 

[TheRobSJ]

I work as a butcher

My knifes at home wouldn’t cut butter lol

Need to get some
Knives for home use

You guys know what I do for a living.

The tools I have at home are a handful of Stanley bits which came in a tiny toolbox that came with the house.

It’s like a trauma surgeon being stuck with nothing more than the throwaway first aid kit they put in the trunks of cars.

 

[mikev]

You guys know what I do for a living.

The tools I have at home are a handful of Stanley bits which came in a tiny toolbox that came with the house.

It’s like a trauma surgeon being stuck with nothing more than the throwaway first aid kit they put in the trunks of cars.

I'm in IT and I have a crappy ass $150 refurb laptop at home

 

[Yakoo752]

I strongly discourage people from Zwilling/Henckels, Wusthof, or Global. High prices and exceedingly low quality. Zwilling Kramer is the best of these, but still has workmanship issues. If you are buying a big name brand, Mac is the only decent value. Shun is barely acceptable.

I will say though, in the market of overpriced knives, you absolutely get what you pay for. The Henckels sold at Costco are cheaper than the ones sold at Macys, which are cheaper than the ones sold at WS.

EDIT: I haven't shopped knives in a long time and after looking at pricing on Zwilling they have REALLY come down in price, and I assume quality as well.

also, when did zwilling acquire Staub

 

[CoorsLight]

also, when did zwilling acquire Staub

I had no idea. Well, I did get a Staub crepe pan a few months ago, and it's great. No indication that Zwilling touched it LOL.

In terms of getting what you pay for, I recently got a nakiri from a maker in Japan. Cost about the same as a mediocre Shun deba I got on clearance (and had to totally reprofile to get a decent bevel). The quality is no comparison. The nakiri is the best knife I've ever owned. You can get killer knives from Japan for the cost of a mid-priced big name brand.

 

[Yakoo752]

supposedly they operate as an independent business, which would be a good thing. Staub has always been profitable so no need to degrade quality to compete against Lodge, hopefully.

Did you have to go to Japan to get the knife?

There are always those "Chinese" knives on FB that are on super close out

I would love to check one out but 99.999% sure they're cheap crap.

 

[CoorsLight]

No, I just emailed the smith. This is the one I got, costs about $120 + shipping:

http://www.kitchen-knife.jp/standard/kuronakkiri.htm

So damn sharp that I can cut parsley stems without touching the board. It will also cut into a tomato under just the weight of the knife. It is a reactive steel though, so it does require some care. Still, I've been using it almost daily, and I haven't had to put the edge to stones yet.

Oh, and it shipped to my door in less than a week.

 

[Mike95060]

supposedly they operate as an independent business, which would be a good thing. Staub has always been profitable so no need to degrade quality to compete against Lodge, hopefully.

If we are talking pans now, used Griswold for the win. Takes a bit more work to find a good one at a decent price but they are out there.

 

[Sharxfan]

No, I just emailed the smith. This is the one I got, costs about $120 + shipping:

http://www.kitchen-knife.jp/standard/kuronakkiri.htm

So damn sharp that I can cut parsley stems without touching the board. It will also cut into a tomato under just the weight of the knife. It is a reactive steel though, so it does require some care. Still, I've been using it almost daily, and I haven't had to put the edge to stones yet.

Oh, and it shipped to my door in less than a week.

that looks like a very nice knife. I will have to bookmark that site and will get my next one from them. Although I am pretty happy I got both my Miyabi Fusions for $100 each so I am pretty happy. I will let you know how happy when I get them on Thursday/Friday depending on USPS.

 

[CoorsLight]

Interested to hear how you like them. I've never handled a Miyabi.

There are other Japanese bladesmiths that are worth looking into, but Shinichi Watanabe is particularly good at communication, so it makes the process much easier. Plus his nakiri profile is perfect with its slight belly and its thinness behind the edge. Even the Japanese knife nuts who own multiple $500+ blades will agree that the Watanabe nakiri is one of the best out there.

I'm considering ordering a gyuto from him someday, but that's quite a bit more expensive.

 

[Sharxfan]

I looked at the website and his standard knives and professional knives which are a little more expensive seem really reasonable when you compare them to name brand knives that are mass produced especially when you consider his are handmade. Some of the add-on options can make them pricey I was looking around and he has a four knife set with what looks like a gyuto profile blade that is $250 but I know that carbon steels will turn people off seeing as they require more care so they don't rust.

http://www.kitchen-knife.jp/standard/5knife.htm