Bruce_Sloane
.223 Rem
Dahlstrong is affordable
Best chefs knife to buy?
- Thread starter FRANKIE
- Start date
Bruce_Sloane
.223 Rem
I should also mention Dalstrong
Good stuff also
Do NOT purchase knives are Mao Mart
Pure junk that s tomato wil dull.
Good stuff also
Do NOT purchase knives are Mao Mart
Pure junk that s tomato wil dull.
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JaguarJaguarGolf
6.5 Creedmoor
Bought a no name chef's knife at the local hardware store when I got my first apartment 1979 just off Active Duty and onto FDNY.
Still have it.
Found the new wife hammering it to cut a nail one day. It took 20 years to hone that dent out.
Knife has lasted much longer than the marriage.
Still have it.
Found the new wife hammering it to cut a nail one day. It took 20 years to hone that dent out.
Knife has lasted much longer than the marriage.
Justincase
6.5 Creedmoor
Broads are dumb
MuttCat
.223 Rem
I just stumbled into this on boob tube, really good info on chef knives...who knew...
Justincase
6.5 Creedmoor
I don’t know how he’s not a bloody pulp with all that gesticulating while holding incredibly sharp knives
livingston
20×102mm Vulcan
Griffin Bladeworks
Brooklyn based bladesmith making kitchen knives, tools, and leather goods.
www.griffinbladeworks.com
Justincase
6.5 Creedmoor
Just updating this as of today this knife is $50 on Amazon for the 8” and a bit more for the 6”
HENCKELS Classic Razor-Sharp 8-inch Slicing Knife, German Engineered Informed by 100+ Years of Mastery, Stainless Steel https://a.co/d/0Rv72wP
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MuttCat
.223 Rem
Since this thread seems to have pooped out, I thought I'd tell a chef's knife rehab story. Wifey has an old Henckels 10 inch chef's knife that belonged to her mother. The knife was abused...hammered on, scratched to hell, apparently lived in the dishwasher...the wooden scales were destroyed. So I drilled out the rivets, filed out the spine and sanded out the blade. Then I ordered some cocobolo and fancy pin material and made new scales for the handle, and used black colored epoxy to glue them. Turned out nice.
S&W Fan
.450/400 Nitro Ex
I always liked those mosaic pins. Nice work !
Bruce_Sloane
.223 Rem
Fantastic Job.
MuttCat
.223 Rem
I bought the materials online from a knife supply place in Texas (?). The wood was sawn in half, so the pieces were book matched. I have an old Craftsman belt sander that I clamped upside-down on my workbench and used that to shape the handle. I do like cocobolo! I think my mother-inlaw used a hammer to cut squash with it
Later on, I found a cleaver in an junk store and repeated the process, and ended up selling it. I keep an eye out for decent blades, but they are scarce. Thanks for the comments.
Later on, I found a cleaver in an junk store and repeated the process, and ended up selling it. I keep an eye out for decent blades, but they are scarce. Thanks for the comments.
S&W Fan
.450/400 Nitro Ex
I agree with you on the cocobolo. When cut properly the grain is extraordinary. You may already know but in case you don’t, be real careful when sanding cocobolo it can be toxic.
I have owned so many sharpening systems I have lost count.
For woodworking chisels Japanese Water Stones are best. Oil is messy and just gross.
But for knives, I use only paddles.
Diamond Sharpening Paddles
Use with water. Made In USA (I actually own their 5-Paddle system, which cost like $5 more)
They take a little skill, but ultimately are far better and easier, too. I use the fingernail drag test. Place the edge, gently, on your fingernail and drag it. A good edge will dig in with zero pressure.
I like Japanese Knives, as they rarely have bolsters. It is 100% impossible to sharpen right up the bolster, adequately, IMHO.
For woodworking chisels Japanese Water Stones are best. Oil is messy and just gross.
But for knives, I use only paddles.
Diamond Sharpening Paddles
Use with water. Made In USA (I actually own their 5-Paddle system, which cost like $5 more)
They take a little skill, but ultimately are far better and easier, too. I use the fingernail drag test. Place the edge, gently, on your fingernail and drag it. A good edge will dig in with zero pressure.
I like Japanese Knives, as they rarely have bolsters. It is 100% impossible to sharpen right up the bolster, adequately, IMHO.
MuttCat
.223 Rem
I've got a now old Lansky (?)kit that will make blade so sharp you'll get cut just looking at it. Need some patience using it.
Wife got me three Japanese saw long time ago...these are THE best.
Nice work, MuttCat
S&W Fan
.450/400 Nitro Ex
I pretty much use my Lansky exclusively. As you said, used correctly and you can get your blades scary sharp. Another feature that I like about it is that you can change the angle of a blade edge if you need to. I will every now and again use an Arkansas whetstone on older solingen steel blades.
MuttCat
.223 Rem
Truth be told, I bought an electric sharpener for the kitchen knives and haven't used the kit since. I thought about just ditching it, but there's a million of them for sale, so I still have it. I guess the kit used to be a thing, but after using them folks can't be bothered with the fuss.
Since the topic when tangential to Sharpeners; What does the hive think of those magnetic "Roller" Sharpeners all over FB? You attach one magnetic part to the blade that angles it at 20 degrees and the other is a soup can impregnated with diamond dust and you roll it along the edge to sharpen, then flip over and roll using the other end to de-burr.
Good Stones make good edges, but it takes patience and repeatable strokes.
"HAD" a Lansky...worked so good that when I loaned it out it never came back.
Good Stones make good edges, but it takes patience and repeatable strokes.
"HAD" a Lansky...worked so good that when I loaned it out it never came back.
jimc
.223 Rem
I watched a video made by a custom knife maker. He thinks they're garbage.
S&W Fan
.450/400 Nitro Ex
Meh, to each their own. I’ve never had an issue with the one that I have and I get a very sharp edge with the 20% angle slot. It’s all in how you use it.
MuttCat
.223 Rem
That's what she said.....
Koz
.223 Rem
We got a set of Chicago Cutlery knives as a wedding gift back in 1985. I'm looking to replace them. Their newer stuff doesn't look as appealing to me. I've been buying my youngest son a Shun knife for his birthday each of the past three years. They are nice. Great steel, nice balance and they wreak of quality. That said, I think I will buy a 5 pc set without a block from Henckels or similar. I'm in the early stages of my search so this thread has some great info.
FRANKIE
.308 Win
Funny you mention Chicago Cutlery. I would say that wedding gift from 1985 kept giving. A year ago when I started this thread I was working with Chicago Cutlery. You know what? I still am. A hell of a lot of good advice on here though. Upper tier Henckels seems where I’m heading.
Here is a bit of wisdom Ive learned from my chef friends.
Before culinary school, the students buy $1000 sets of fancy knives.
After school and a few years of being a chef, they buy the $35 carbon steel knives from the restaurant supply store. Same goes for pans.
That said......you can't go wrong with Wusthof, Kramer, Global and Miyabi, they are considered among the best of the best. But you're gonna pay.
They are seen as more of a status symbol in the culinary world.
Unless you are going to do extreme specialty work like high end sushi, then a high end knife is mandatory. Not because of sharpness, but because of grind and flex.
Before culinary school, the students buy $1000 sets of fancy knives.
After school and a few years of being a chef, they buy the $35 carbon steel knives from the restaurant supply store. Same goes for pans.
That said......you can't go wrong with Wusthof, Kramer, Global and Miyabi, they are considered among the best of the best. But you're gonna pay.
They are seen as more of a status symbol in the culinary world.
Unless you are going to do extreme specialty work like high end sushi, then a high end knife is mandatory. Not because of sharpness, but because of grind and flex.
Messermeister knives are quality chef knives.