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Mon Dec 30, 2013 10:19 pm
Crispy - for tasks where you're worried about the welfare of your good knives, just get yourself a used Euro chef knife if you don't already have one. Depending on where you are, local thrift stores might be an option. Another option is something like this: http://www.chefknivestogo.com/fofi10chkn.html
. It's a good knife that's pretty forgiving.
I keep our old Henckels 8" chef and the above 10" Forschner around for just those purposes - oh, and for letting other people use that will never touch my J-Knives
Tue Dec 31, 2013 1:45 am
I like the list, no changes just some thoughts.
I can feel the deadness in blades and I still think cladding contributes adversely, but it is only one of a number of considerations. Weight, handle, grind, etc, etc. Chasing a feeling based on cladding won't guarantee you like the feel, look for design features that appeal to you and your needs, then get that...
I wouldn't panic too much about sharpening. It is hard to screw up too badly. Practicing over time will wear the blade down faster, but since a blade will last a lifetime...you do the math...slightly faster over a lifetime, not likely to amount to a huge different. Time with some cheapo stuff will help, but I wouldn't opt out of a knife you like because it is too nice.
...on that note and because I wanna play devil's advocate. I have been through a few gyutos and still never tried a Konosuke, if you like it, and can afford it, it is a standard that other knives are measured against. I have the Kohetsu and you it is gold, but the Konos are the gold standard...just a thought.