We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Wed Oct 24, 2012 12:30 pm
Looking for a workhorse (root vegetables, squash and the like) for a professional kitchen. I'm intrigued by the Artifex with the AEB-L but also want to try a carbon blade.
Wed Oct 24, 2012 1:32 pm
I'm of the belief that if you havea scratch...itch it.
If you want a carbon blade, get one. The Fujiwara is a great entry level carbon knife.
That said, the Artifex is really nice too. My love for AEB-L has little bound!!
Wed Oct 24, 2012 3:56 pm
I use my artifex all the time at home and I think it's a good knife for the money.
The fujiwara is a good one as well. Great bang for the buck knife with pretty good carbon steel that's super easy to sharpen.
Mon Oct 29, 2012 4:45 pm
I am in the same boat but plan on ordering stones at the same time. That said would the carbon be better to "learn" to sharpen?
Tue Oct 30, 2012 7:17 am
That kind of depends.....but probably not. AEB-L acts a lot like simple carbon's when sharpening.
I'd say pick stainless versus carbon....patina versus shiny!!
Sun Nov 04, 2012 3:27 pm
FINALLY decided on the fujiwara 240 gyoto. so hard to pull the trigger because then there's nothing else to think about buying......for a while. not to worry christmas is coming. anyway when sharpening time comes what are your recommendations for touch ups and more extensive treatments. i have shapton glass 500, 1000, 6000 and a nubatama bamboo 1200 and a MAC ceramic rod. as i said christmas is coming so don't be shy about recommending additional purchases.
Sun Nov 04, 2012 4:55 pm
Great knife as soon as you got rid of the factory edge. Needs a good patina too, to start with. But then you'll love it.
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