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 Post subject: Re: 3 Most common knives to own?
PostPosted: Thu May 08, 2014 7:16 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 929
Location: Raleigh, NC
If you're going to rely on your knife starting sharp, you may want to have it finish sharpened. No knife comes out of the box in great shape 100% of the time. As for not caring about the geometry... you do. How a knife goes through food is the most important aspect.

I tried the car analogy with a friend the other day and had real trouble, but I'm going to try it again anyway.*Note: I tried the car analogy again and quit halfway through. I decided to summarize a few commonly mentioned knives instead and draw parallels where I could. They'll generally apply to the line.*

Artifex: Inexpensive, bare bones, open to modification. Good starter knife. Maybe a Civic.
Fujiwara FKM: A lighter entry level Japanese knife. Slightly softer than most Japanese knives. Let's say... a Hyundai.
Kohetsu B#2: For the price, incredible. The MX-5 or Mustang.
Kohetsu HAP-40: Not a Tesla or a Ferrari. It's too big, too bulky. Maybe a Volkswagon or a Subaru.

Hopefully others will chime in with car analogies.

If you want a better little intro to work from, watch this video. It's 240mm knives, but the basics will apply.

For fun.
Konosuke HD2: It's light, agile, out of amazing steel that holds a good edge, great grinds, great handle. Great all around knife. Your Tesla, or maybe Porsche.
Masakage Yuki: It's a little beefier than the Kono and takes a little more care. But it's got cutting ability where it counts, feels comfortable in the hand, and looks good doing it. Mercedes S-Class.
Kato: Super expensive, super out of stock, I always notice it on the list, and I've never even seen one. Maybach, baby.


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 Post subject: Re: 3 Most common knives to own?
PostPosted: Thu May 08, 2014 12:53 pm 

Joined: Sat Mar 29, 2014 3:00 pm
Posts: 8
I have 2 Tojiro knives and both came very sharp and stay that way. I keep them in a block on the counter and always use a maple board. I would recommend the Tojiro 180 or 210 Gyoto. I have the 180, but a slightly longer one will work of you have the space. VG10 is not chippy, at least in Tojiro blades. I can also recommend a petty, either 150 or 135. I have both, but not Tojiros. The 135 is small enough to substitute for a paring knife, on some cases.
I would get a parer. I have a few, but many people recommend the Tojiro for this purpose. I use an old, cheap bread knife that serves me well, and won't upgrade.
Personally, I would rather have the VG10 at rc 60 in Tojiro than the softer steel in some other recommendations. If you need to use a knife for cutting very tough or hard stuff, like lobster shells, think in terms of a softer carbon steel in an inexpensive knife (e.g. Case), or a specialty knife, like a Western deba. Don't use a very thin hard blade on a Gyoto to go through bones or you can expect it to chip.


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 Post subject: Re: 3 Most common knives to own?
PostPosted: Thu May 08, 2014 1:36 pm 

Joined: Wed Feb 20, 2013 2:22 am
Posts: 635
I have a nice little collection of Japanese knives, but the last one I would want to lose is the first one I bought.

http://www.chefknivestogo.com/rilaaosu24gy.html

Using your car analogy it's a Cadillac CTS-V. High performance across a broad range of conditions but still with a few limiting factors.

Beware comparing knives to truly exotic cars. Ferraris may be exquisite but aren't practical at all. Lepus comparing the Kono HD to a Porsche is quite valid. High performance with sensibility and not overly strict care requirements.

Cheers,

Rick


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 Post subject: Re: 3 Most common knives to own?
PostPosted: Thu May 08, 2014 6:03 pm 

Joined: Thu Apr 10, 2014 12:57 pm
Posts: 45
I've heard good things about the Kohetsu knives...it should serve you well.


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 Post subject: Re: 3 Most common knives to own?
PostPosted: Thu May 08, 2014 8:50 pm 

Joined: Wed May 07, 2014 10:40 pm
Posts: 4
Thanks for the feedback and analogies (even if the car analogy setup is imperfect)

I think I'm going to go with these two to start out:

Chef’s knife - http://www.chefknivestogo.com/kohetsublue1.html
Petty/utility/parining - http://www.chefknivestogo.com/riar15pe.html

I expect to have a very small amout of counter space and as such think my best bet may be buying saya's and storing them in a drawer.

Thanks so much for the help!


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 Post subject: Re: 3 Most common knives to own?
PostPosted: Thu May 08, 2014 8:52 pm 

Joined: Thu Apr 10, 2014 12:57 pm
Posts: 45
Those should server you well. Congrats


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 Post subject: Re: 3 Most common knives to own?
PostPosted: Thu May 08, 2014 9:29 pm 

Joined: Fri Dec 20, 2013 4:24 pm
Posts: 296
Yes, that's a great start. I have the kohetsu blue #2 and the blade grind and Blue #2 steel is a couple of notches up from the tojiro DP which I also have. Don't worry about rusting, the blue 2 is mildly reactive and takes on a patina but won't really rust. The kohetsu comes reasonably sharp and can easily be made sharper by stroping. You can easily keep it sharp by just stroping for quite a while. When you're ready for sharpening the naniwa green brick together with stroping is a nice one stone setup for maintaining it. However, if you damage the edge or tip, you'll need someone to help fix it.

I use the kohetsu most of the time, and a petty or paring from time to time so your choice to go with an inexpensive knife for the petty is a smart move.


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 Post subject: Re: 3 Most common knives to own?
PostPosted: Thu May 08, 2014 9:56 pm 

Joined: Sat Mar 22, 2014 2:55 pm
Posts: 38
Location: The Wild West Indies
rodneyat wrote:Those should server you well. Congrats


They will also sever you well. Be careful and practice technique!


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 Post subject: Re: 3 Most common knives to own?
PostPosted: Thu May 08, 2014 10:47 pm 

Joined: Thu Apr 10, 2014 12:57 pm
Posts: 45
Ha! Darn iphone keyboard. :)


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 Post subject: Re: 3 Most common knives to own?
PostPosted: Fri May 09, 2014 12:17 am 

Joined: Thu May 24, 2012 6:20 am
Posts: 1478
The Kohetsu will wow you. Have fun!


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