We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Thu Jun 14, 2012 11:55 am
My name is Terence and I am considering purchasing a couple of knives from your store. At present I use a Wusthof Chinese Chef's knife (20cm) and a Tojiro DP Santoku (17cm) The knives I am considering are your Richmond Artifex 210mm OR the Fujiwara 210mm Gyuto. I am also considering the popular CCK Cleaver.
I have a question about the Richmond.
The specifications on your web page state that it is a convex grind, but has a 15 degree V edge. I am new to knives in general and trying to learn as fast as I can, so please excuse me if this is a silly question! It confuses me that the grind is convex and the edge is V. Can you explain this? Also, what does this mean when I need to sharpen the knife at some point? Does it require special skill/tools to sharpen? Currently I use Japanese stones (120 and 1000/3000 combination) and am relatively inexperienced at this (though managing to get a decent edge that is close to shave sharp, but not ala Murray Carter!). I should say the Tojiro sharpens a little better than the Wusthof (Carter 3 finger test used and also paper test); this concerns me a little in buying the Fujiwara insofar as the steel used might be similar to the Wusthof?
I would really appreciate some guidance from you in this respect.
On another note, I live in London and was wondering what shipping might cost for these items plus a stone?
I look forward to hearing from you.
Thu Jun 14, 2012 11:55 am
Ok, the convex grind refers to the full blade from the spine to where the edge starts. Then the edge is ground in a V shape. The reason we do this is a V edge is easier to replicate on stones and provides a nice, crisp edge. The convexing on the blade allows you to cut through food without a lot of sticking.
I like the steel on my knife better than the Fujiwara. AEB-L was originally developed for razors and it has tiny carbides and will take a really nice edge. It's also harder so edge retention should be better. The handle on the Fujiwara is a little nicer since it has a bolster which I prefer to mine but this adds a lot to the cost which is why the Artifex is less money and would be my preference.
Thu Jun 14, 2012 6:34 pm
I have a Fuji 270 Suji and 270 Gyuto in Carbon and a couple Artifex's. I would go with the Artifex. The stock handle is comfy and feels lighter than the bolstered knives. The F&F on the handle is great, and the spine is nicely rounded. The grinds are a bit cleaner/more consistent on the Artifex. The Artifex takes a wicked edge very close to carbon steels, which I love.
If you can wait a bit, there will be an Artifex at CKTG with an upgraded Stabilized Maple Burl handle on it
Sat Jun 16, 2012 8:29 am
I have several fujis and most of the richmonds in aeb-l I would go with the artifex every time mark will be getting a set next week with a tip thats cut a little higher up if u like to use ur tip a lot like I do if so just tell him thats the one or order a regular artifex ur call. Jmbullman
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