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Wed Apr 23, 2014 2:53 am
Wow, there is a lot of fantastic information in here. Thanks a lot, everyone. I had not even considered with a carbon knife clad in stainless steel. That seems like the best of both worlds.
The info on forming the patina, just on the edge, will be useful, too. This fella nearly has a heart attack whenever he sees someone using a metal utensil in a metal pan, or a non-stick pan. So I'm sure he wouldn't be too keen on any carbon knife without a patina. I think a stainless steel coat overtop might be the way to go.
I'll go through all the videos posted before making my final choice, but I think I have a clear forerunner so far. Thanks again.
Wed Apr 23, 2014 5:53 am
7) The Tojiro ITK bread knife is probably one of the best values on the site for bread knives. If you friend makes very hard crusty breads, the Richmond Artifex bread knife gets better reviews for that kind of product.
Yes, the Artifex is better that the ITK on very hard crusty breads. But the Artifex has one huge disadvantage - out of stock.
Wed Apr 23, 2014 7:43 am
Oh on the sharpening stones I'd say start with a combination stone. I started with a Takeda, but people seem to like the 1K/6K Imanishi stone now? Sharpening is really fun - has a lot of parallels to cooking in terms of precision vs. feel etc. But, it's not necessarily a required purchase. Get your friend a gyuto (and maybe bread knife) and I bet he'll get pick up a sharpening stone once he falls in love with a sharp gyuto!
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