ozthegweat
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Post by ozthegweat on Dec 7, 2021 18:06:16 GMT
I'm planning on buying a proper kitchen knife for the first time. Up until now, I've only used cheap supermarket paring knives that you throw away after a year. I don't want to end up with multiple specialty knives, so it should be a one-size-fits-all (one-blade-cuts-all?) model. How about a Zwilling Pro, either in the Santoku style (18cm with and without dimples, also available in 14cm) or in the Nakiri style ( 17cm, no dimples). Questions: - A quick Google tells me that food sticks to the side anyway, dimples or not, so ignore it?
- 14cm is probably too short, so go for the 17/18cm?
- I like the Nakiri style better because it's shorter, lighter and also because of how it looks. The knives I use currently all have a rounded tip. Would I really miss the pointed tip of a non-Nakiri? For removing bad parts from vegetables I wouldn't want to use such a huge knife anyway but rather a small paring knife?
I'm not set on the models I linked above, these just seemed like fine, high-quality choices. Any other recommendations, ideas, tips?
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Post by π on Dec 7, 2021 18:15:06 GMT
We have a set of Miyabi Kaizen and they're fantastic. I feel like it's bit of a myth that you can just have one workhorse chef's knife and be good, but it really depends on how much you cook and what you do. Santoku will definitely let you have more of a range than the Nakiri.
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jeepers
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Post by jeepers on Dec 7, 2021 18:36:17 GMT
Get your sharpening sorted, otherwise youβll have a great knife for three months and a shit knife after that. Japanese knives sometimes have exotic steels that need specific stones to sharpen.
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Post by Sarfrin on Dec 7, 2021 18:37:42 GMT
One knife will do well enough for most general chopping etc. It's things like boning and carving where you might want something different
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Post by π on Dec 7, 2021 18:39:03 GMT
Yeah, if you have high end stuff, hone after every use, wash and dry immediately and sharpen with a proper stone every so often.
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jeepers
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Post by jeepers on Dec 7, 2021 18:41:58 GMT
Worth thinking about steel you want. Thereβs trade-offs with all of them (eg high carbon steel will get you a monumentally sharp knife thatβs easy to sharpen but will rust if you look at it funny; exotic alloys will sharpen nearly as well, resist rust but demand more expensive sharpening gear unless you want to spend 30 mins on them).
Even more important IMO is ergonomics - Iβd rather have worse steel that feels good in the hand than the best steel ever in a knife thatβs unbalanced or clumsy.
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jeepers
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Post by jeepers on Dec 7, 2021 18:43:07 GMT
I think Iβve found my nerd zone finally. Can we steer this conversation to hand tools and sharpening? Then I can masturbate constantly.
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Post by freddiemercurystwin on Dec 7, 2021 18:43:20 GMT
We have a Joseph Joseph set of 6 knives, they've been pretty good, easy to sharpen once a year or something, bought them about 7 years ago, they seem to be available on Amazon ATM for Β£43, though we have ours stored on a natty carousel thing but that seems to bump the price up to about Β£80. As mentioned there really is no 'one knife fits all' solution. That said we have replaced the smallest knife in the set as the original got a bit skanky as we do seem to use that knife for nearly all our cutting needs.
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Post by π on Dec 7, 2021 18:44:07 GMT
Western vs Japanese knives triggers a lot of people I know.
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jeepers
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Post by jeepers on Dec 7, 2021 18:45:43 GMT
Western vs Japanese knives triggers a lot of people I know. Letβs start water stones vs oil stones and push vs pull sharpening. Holy trinity of nerd rows.
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Post by elstoof on Dec 7, 2021 18:46:26 GMT
Ask bossman at your local kebab shop for a lesson in sharpening with that big knurled dildo
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Post by π on Dec 7, 2021 19:01:00 GMT
That would be honing, user elstoof
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Post by π on Dec 7, 2021 19:01:32 GMT
You came to the right thread for pedantic nitpicking
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Lukus
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Post by Lukus on Dec 7, 2021 19:05:20 GMT
I bet none of you knife nerds can cook for shit.
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Post by dfunked on Dec 7, 2021 19:05:30 GMT
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Post by π on Dec 7, 2021 19:07:21 GMT
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dogbot
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Post by dogbot on Dec 7, 2021 19:08:03 GMT
The knives we have (Global) specifically suggest you don't use that sort of sharpener even though the manufacturer of it claims it works with their knives.
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Post by π on Dec 7, 2021 19:09:27 GMT
Put a 10 degree knife in one of those bad boys and see what happens.
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Deleted
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Post by Deleted on Dec 7, 2021 19:21:10 GMT
Help me out here, I've got one of those sharpeners, am I doing it wrong? Should I instead be stropping my knives on the inside thigh leather of albino unicorns or something?
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Post by π on Dec 7, 2021 19:30:12 GMT
If itβs a cheap knife it wonβt really make a difference. If itβs a good knife you should really have some whetstones.
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Post by π on Dec 7, 2021 19:31:15 GMT
Letβs talk about appropriate chopping blocks next
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Post by Sarfrin on Dec 7, 2021 19:31:20 GMT
Put a 10 degree knife in one of those bad boys and see what happens. I keep my knives at room temperature so it should be fine.
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Deleted
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Post by Deleted on Dec 7, 2021 19:33:44 GMT
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Post by Sarfrin on Dec 7, 2021 19:34:14 GMT
Also this thread needs to be renamed the Knife Wankers Thread. It's way more wanky than the coffee wankers thread.
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Post by knifeyspoony on Dec 7, 2021 19:43:13 GMT
I bought some Robert Welch knives about 8 years ago and they've been great. I just got a chef's knife, a filleting/boning knife and a paring knife but to be honest I could easily live without the paring knife, find myself using the chef's knife most of the time. They're by no means as high end as some but I really like them.
I would say it's definitely worth trying some out before buying if you can, really helped me work out which size felt comfortable etc.
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Post by elstoof on Dec 7, 2021 19:55:31 GMT
You came to the right thread for pedantic nitpicking I can probably out-pedant anyone on this forum when it comes to knives and steels and sharpening, seeing as thatβs a daily part of my job. Iβve even dabbled in bladesmithing
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dogbot
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Post by dogbot on Dec 7, 2021 19:58:57 GMT
You can probably use one of those sharpeners on these.
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dogbot
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Post by dogbot on Dec 7, 2021 19:59:17 GMT
Also this thread needs to be renamed the Knife Wankers Thread. It's way more wanky than the coffee wankers thread. Would this be a bad time to talk about camping knives, then?
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Post by π on Dec 7, 2021 20:02:11 GMT
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deez
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Post by deez on Dec 7, 2021 20:05:29 GMT
I have an Aritsugu knife we got from Kyoto, and to be honest, it was dangerously sharp so was glad when it wore in a bit!. And yeah it rusts at the slightest thought of moisture.
I have a whetstone and sharpen it along with my cheapo knives sometimes on a Sunday.
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