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Re: A modest suggestion?

Fri Feb 07, 2014 6:36 pm

Nmiller21k wrote:Well lets make it happen then....

What should we include in a "Newbie Guide"
Steel Types, short description, this can be broken down into sub categories... suggestions here.
Grinds, short description of what a grind is.
Bevel... very helpful
Handles, western versus non western, again sub categories.

Maybe basic knife types, gyuto versus santoku? etc..


I think those are all great ideas. As much as basic knife types can get into matters of personal preference, it is probably a good idea to point out the general characteristics of the gyuto, suji vs. yanagiba, funayuki (especially the single/double bevel issue), nakiri vs. usuba, santoku, deba vs. western deba etc.

Probably also worth a brief weight classification description. A sentence or two each on laser, workhorse, heavyweight knives should clear up some of those terms for a new person.

Re: A modest suggestion?

Fri Feb 07, 2014 6:48 pm

Looks like we're off to a very nice start on a new thread to sticky. ;)

I like the idea of having a short description on the classes used in these forums like "Laser", "Workhorse", "Heavyweight", etc. Of course these terms are somewhat subjective but a simplistic clarification wouldn't hurt or take up much space.

All of these things (profiles/types, "weight classes", single bevel, etc.) could be handled in a definitions area without a lot of complication.

As always, if someone needs more detailed help they can always ask. ;) I do see this being a big help for answering the simple questions and making the decision making process that much easier though.

Re: A modest suggestion?

Fri Feb 07, 2014 7:17 pm

Lets start tackling this

If we can all maybe add something and someone else (possibly me) depending on my free time can put it all into a nice format...

Lets start with a "order" of information... say Knife types first, then steel types, then bevels / grinds?
Then at the end links to the two videos that are up and able to watch.

So a new person can go OH, Gyuto description thats WHAT I need a knife for... then the rest of the information she/he can read and break down more...
Gyuto, carbon, single bevel etc...

Thoughts, ideas input

Re: A modest suggestion?

Fri Feb 07, 2014 9:11 pm

That order sounds good to me.

Knife types (perhaps incomplete, just in alphabetical order; note whether single or double bevel and where both types are available):
Deba
Gyuto
Honesuki (maybe put Garasuki/Hankotsu all in this one as well, maybe split them out)
Nakiri
Paring
Petty
Santoku
Sujihiki
Usuba
Western Deba (Yo Deba)
Yanagiba

Handle types:
short, just wa vs. yo

Steel types:
subcategories: Stainless, Semi-stainless, Carbon

Bevels:
Double (50/50 vs other)
Single

Grinds & weight classes

Videos

???

Re: A modest suggestion?

Fri Feb 07, 2014 9:48 pm

Also need to include user data. A knife is just a tool, describing the tool does not describe how it is used.

User profile:
Pro
Home user

Sharpening:
Out sourced
Water stone sharpened
Jig sharpened (EP, wicked edge, etc)
Pull-through sharpened
Appliance sharpened

User habits:
Push/Pull/Rock/Chop
Menu: Veggies/proteins/whole primals/critters
Cleaning, storage habits, etc

....All I can think of at the moment

Re: A modest suggestion?

Fri Feb 07, 2014 10:21 pm

WOOOOHHOOOOOOO!!!!!

This is GREAT!!!!!! :!: :!: :P

Re: A modest suggestion?

Fri Feb 07, 2014 10:24 pm

I'd suggest knife use tutorials, and a section for carbon steel care.

Re: A modest suggestion?

Fri Feb 07, 2014 10:28 pm

Steve...super vids on the Japanese knives. I've been poking around here forever and never came across them!

(sorry for another post...don't see how to edit previous posts :oops: )

Re: A modest suggestion?

Fri Feb 07, 2014 10:58 pm

rickysa --> In User Control Panel, Board Preferences, switch my language preference from "English" to "British English" and your edit button will magically appear.

Re: A modest suggestion?

Sat Feb 08, 2014 5:26 am

Different knife styles:
http://www.zknives.com/knives/kitchen/m ... ndex.shtml

Glossary:
http://www.zknives.com/knives/kitchen/m ... erms.shtml

Anatomy:
http://www.zknives.com/knives/kitchen/m ... eant.shtml
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