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 Post subject: Help Chef choose a new knife.
PostPosted: Thu Aug 15, 2013 1:04 am 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Here is the info that you requested of me: I am a professional Chef in a large privately owned restaurant. I am right handed, like carbon steel, and while I am certainly no expert, I feel I can competently sharpen my knives and am getting better all the time.

On that note, I have a few questions....

Question #1
I have a 240mm Blue Steel #1 Watanabe Gyuto that I love-However, two things do bother me. It is so highly reactive, it makes processing some foods nearly impossible. It is also a very thick blade- it is not as heavy as a deba, but can nearly be used as one. So I am looking for another to compliment this one and that may be used a little more comfortably when traveling for events and catering I have had my eye on a Takeda for a while, but have recently taken a liking to the Katsushige Anryu Gyuto. Can you make a recommendation? Also, I am currently using a MAC black ceramic for honing on a daily basis. Is this the best choice for the two Gyutos, or is there another (fdick, glass, etc) that would be a better idea?

Question #2
I am looking for a petty as well- either stainless or low reactivity as I will be mainly be using it for fine knife work on fruit and vegg. Light, nimble, thin and very sharp with a more traditional jap style handle. I would like to stay in the $150ish range (replacing 6" mac petty)

Question #3
Recently a delivery man knocked my Glestain to the ground and broke about 1/4-1/3 of an inch off the tip. Before I bill them for a replacement-Do you have/ know/ can recommend a service that might be able to repair/regrind with minimal blade loss and not destroy the edge or the geometry? This is beyond my skill or equipment to repair.



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 Post subject: Re: Help Chef choose a new knife.
PostPosted: Thu Aug 15, 2013 1:15 am 
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I love the shape of the Watanabe. I liked it so much I used that as more or less the shape for my Addict.
There are several similar ones that have a nice tall shape but are not nearly as reactive as that knife. You mentioned Takeda's knife and that is the first one that comes to mind. There are also the Kanehiro and Goko gyutos that I think you would like.

The Anryu is an excellent knife. It's new to the site so most people don't know about him but he makes knives for Masakage and his grinds are really good. I encourage you to try it. I'm really impressed by the ones I've inspected and a couple of the guys here have just started testing them out.



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 Post subject: Re: Help Chef choose a new knife.
PostPosted: Thu Aug 15, 2013 1:20 am 
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#2: How about this Takayuki? It's a good knife, fully stainless, in your price range, made with AEB-L and has a nice shape: http://www.chefknivestogo.com/satadape150.html



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 Post subject: Re: Help Chef choose a new knife.
PostPosted: Thu Aug 15, 2013 1:21 am 
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#3 Sorry about your Glestain. There are several guys I recommend. Try Shaun Fernandez. He does good work and can fix your tip. I'll have him email you.



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 Post subject: Re: Help Chef choose a new knife.
PostPosted: Thu Aug 15, 2013 1:29 pm 
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I got to see, hold, fondle and otherwise molest one of those Katsuhige Anryu's recently....quite a nice knife. It's stainless clad carbon, so I'd maybe recommend it over the Takeda for that one fact cause that's kind of what you're trying to get away from. No, the Takeda isn't as reactive as the Watanabe, though. I mean, I cannot recommend against a Takeda.....but you'd have to decide what you really wanted knife wise. If you want ZERO reactivity, get the Anryu......if you can live with some, get the Takeda. :)

Petty:

http://www.chefknivestogo.com/fujiwara4.html

or:

http://www.chefknivestogo.com/hiromoto.html

For that much of a repair of a tip, you'd want a belt grinder in my opinion. Use one of the guys Mark (in this case Shaun) can send you to.



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 Post subject: Re: Help Chef choose a new knife.
PostPosted: Thu Aug 15, 2013 11:50 pm 

Joined: Tue Jun 04, 2013 4:59 pm
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#3: You could repair the tip yourself by using a coarse stone and grinding from the spine side of the knife perpendicular to the stone. This will repair the tip without changing the geometry of the edge much if any at all. I have done this on several knives, never as quite as large as a 1/4 of an inch but possibly 3/16th's or so. Here is a thread that I posted about the subject with pictures and instructions on how to go about doing it. Hope this helps.

broken-tip-t3083.html?hilit=broken%20tip


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 Post subject: Re: Help Chef choose a new knife.
PostPosted: Sat Aug 17, 2013 5:42 am 
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#1. If you like that profile so much, why not? http://www.chefknivestogo.com/riad52widha.html
#2. http://www.chefknivestogo.com/masakageyuki.html



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