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Well I've been looking to get a chef's knife for around the kitchen and knew I wanted to try out a carbon steel, but there's a lot to choose from. I finally pulled a trigger on this Kajihara Santoku (Blue steel) so we'll see how it goes. Was trying to find something that wouldn't break the bank. Comments welcome - maybe I should have asked for comments before I bought it :)
Picture courtesy of chefknivestogo.com
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I know squat about chefs knives but that one is a looker! Hope it performs as well as it looks. Enjoy :)
Yeah I don't know much either. There's a Japanese cutlery shop near me and he gives sharpening sessions a couple times a month. I think that'd be super interesting so I'm gonna go. He doesn't speak English really so not sure what to expect but I think I'll get a lot out of it.
I have no idea what that brand is, typically the cheap ones are with a fit and finish issues. We have a thread somewhere about kitchen knives and more specifically Japanese made ones, with some good info there.
Yeah I was reading through the other thread and some good info there. We'll see how this one turns out. I'm not a connoisseur of knives so maybe I won't know the difference :)Quote:
Originally Posted by mainaman
Well I tell you, if you hone your razors, kitchen knifes will give you fits lol!! But that may be because I use stainless in the kitchen. I am really excited to hear how your blade is fairing for you!!
Update please!! :)
My wife and I had/have the customary Victorinox set. I love em... But they aren't "the best." So my wife stalked the deal of the day for Shuns. We now have a set - one deal of the day at a time lol!
They are stainless VG10 steel! And are as expensive as a good straight but Oh how we love em. Cut a tomato?? Hell no, we can peel em with the Shun. But carbon steel with a hollow grind they are not so they'll never shave lol.
Believe it or not, I actually hone them up to 8k. I honestly think they benefit up to it!!
I can ramble on about knifes for days... Love em. The best advice "I think" I can give is to get a honing steel to maintain your blade. If you don't know how to use one, get a fine diamond one that's not 100% round and bolster the guard with a hockey puck.
Anyway... Update please :)
We'll not much to update other than I like the weight/balance.
I still want to take that session I mentioned in hand sharpening knives on whetstones.
It cuts nice, but I think just like razors, it needs to be touched up.
Well if you hone a razor, most everything you do with a razor applys to a blade with the exception of angle and grits. You can maintain... I maintain with a 1k.Quote:
Originally Posted by RoyalCake
The rule of thumb is, raise the spine about twice the width of the spine of your knife. Of course, running a marker on the edge will let you know how effective you are being.
But the best way i foound to maintain my blade with a steel. Of course, having been a butcher in my youth sees me very comfortable with a steel. They aren't for everyone.
Thanks for the update! I love carbon blades.
Yeah I'm anxious to get practicing on sharpening but I can't pull away from finishing some razors.
I've mostly had dull kitchen knives all my life and a couple years ago made a kind of home made wicked edge system. I like how it controls the angle, but always jealous of people that hand guide a kitchen knife.
Thanks for the advice!
Lol!! Well get on it! That knife deserves the love, and you deserve at least one sharp knife in the kitchen :)!Quote:
Originally Posted by RoyalCake
