Thread: Best Stones for Kitchen Knives

Originally Posted by tcrideshd

Maybe Victor, but I quit taking the word of Japanese ever since Dec. 7th 1941. Tc

You can take my word for it then. My Nakiri just falls thru onions. No tears, no fuss.

Ok since your down under I trust you, but my Walmart knife does that to Oz

Originally Posted by tcrideshd

Ok since your down under I trust you, but my Walmart knife does that to Oz

Let’s not get silly now lol! We got to check our assumptions here. I bought a cheap Nakiri at Walmart made in China that was sharpened on a diamond plate made in the USA.


My eyes watered all the same.

But it is a scientific fact that an onion cut with a sharp knife will make you cry less than one cut with a dull one. True story. An American told me that - though I’m sure Japanese chefs know it too lol!

Originally Posted by onimaru55

You can take my word for it then. My Nakiri just falls thru onions. No tears, no fuss.

I’ve had a lot of different knives over the years. But none of them perform like my Japanese knives. I used to use a Wustoff. A good knife but really prone to wedging. I’ve had Victorianox, a good knife for the money but incapable of taking the same edge I can get on a good Japanese. Misen makes a good value knife. Decent steel and good geometry and finish. But the few Japanese knives are simply in a class above. When I mince a shallot, there is no need for the knife to pass through more than once. No rocking the knife or working it to get it fine.

Originally Posted by earcutter

Let’s not get silly now lol! We got to check our assumptions here. I bought a cheap Nakiri at Walmart made in China that was sharpened on a diamond plate made in the USA.


My eyes watered all the same.

But it is a scientific fact that an onion cut with a sharp knife will make you cry less than one cut with a dull one. True story. An American told me that - though I’m sure Japanese chefs know it too lol!

When I was in culinary school, if someone was crying from the onions the chef would ask “are the onions bothering your eyes?” He would then scream, “then work faster”!

Originally Posted by tcrideshd

Ok since your down under I trust you, but my Walmart knife does that to Oz

We're both taking a lot on trust here tc

Originally Posted by earcutter

Let’s not get silly now lol! We got to check our assumptions here. I bought a cheap Nakiri at Walmart made in China that was sharpened on a diamond plate made in the USA.

Mine's a cheapo from eBay but it is Hitachi blue steel & finished on a razor pre-polisher. Might be a bit different

Originally Posted by onimaru55

Mine's a cheapo from eBay but it is Hitachi blue steel & finished on a razor pre-polisher. Might be a bit different

... Want ...

I watched this video, it made me think of this thread. I like this guys cooking videos.

For the record I am a diamond hone in the kitchen for most things, 600 or 1k grit for knives I want a sharper/less toothy.



https://youtu.be/deD6px_gNj8

https://www.facebook.com/49494441733...8247210666465/