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 Post subject: Help me choose a knife for meat slicing
PostPosted: Wed Aug 07, 2013 5:47 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7193
Location: Madison Wisconsin
Hi Mark,

I was just on your site and I was just hoping you could give me some quick advice on 2 of your Richmond
knives. I am interested in buying a 210 mm knife and was wondering if you could comment on the differences
between the 210 mm Artifex and the 210 mm Hamon Bubinga.

I use my knives a lot and one important consideration is how hard it is to get to a very sharp edge. I do a fair
amount of meat slicing at work and I have noticed that I am able to keep my Konosuke pretty sharp but
it seems to take a lot more work and little luck to get my Hiromoto santoku sharp enough to do a really
good job.

Thanks for your help.

Charles



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 Post subject: Re: Help me choose a knife for meat slicing
PostPosted: Wed Aug 07, 2013 5:48 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7193
Location: Madison Wisconsin
We highly encourage our customers to ask product questions about knives here. To help you, we need a few questions answered so we can tailor a knife recommendation to your specific needs and requirements. When you ask about a knife please include as much as you can but at minimum answer these simple questions:

1. Are you right handed?
2. What type of knife are you interested in (gyuto, nakiri etc..)
3. What size knife are you looking for?
4. Do you prefer carbon or stainless steel?
5. Do you prefer a western handle or a Japanese handle?
6. How much did you want to spend?
7. Do you know how to sharpen?

Please post your requests for a recommendation as a new topic and either I or other forum members will give you their opinion on which knife to buy.
Hopefully it will generate arguments that will entertain and inform you.



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 Post subject: Re: Help me choose a knife for meat slicing
PostPosted: Wed Aug 07, 2013 6:06 pm 

Joined: Wed Aug 07, 2013 6:00 pm
Posts: 1
Hi Mark

I created an account but I am having a problem starting a new thread here.

here is your reply for the benefit of others:

1. Are you right handed?
2. What type of knife are you interested in (gyuto, nakiri etc..)
3. What size knife are you looking for?
4. Do you prefer carbon or stainless steel?
5. Do you prefer a western handle or a Japanese handle?
6. How much did you want to spend?
7. Do you know how to sharpen?

my answers:

1. Left handed
2. Gyuto
3. 210 mm
4. I prefer whatever holds an edge longer
5. japanese but not a big diff
6. $75 - 150
7. yes, i sharpen with 3 stones - a 400, a 1000, and a 5000
- i would rate myself as pretty decent, but not a total expert
and still getting better

Thanks!


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 Post subject: Re: Help me choose a knife for meat slicing
PostPosted: Wed Aug 07, 2013 6:51 pm 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3356
Location: USA... mostly.
CHARLIE <> There are some big differences between the two.

Artifex: VERY easy to sharpen, takes fantastic edge, blade is made of one stainless steel (AEB-L) & is therefore thinner which will be nice to slice with. The Artifex is taller than the Hamon, and will act more naturally as a Gyuto, as well. It is a more versatile knife. It is half as much in cost.

Hamon: This knife is pretty much purpose built as a slicer. Short at the heel. Heavily convexed to splay food away from the blade while slicing. This knife has a very easy to sharpen iron jigane/steel hagane though you have a much thicker blade and harder steel hagane in the Hamon. The Artifex is probably the easier knife to sharpen though they are both easy. The Hamon is a reactive blade, and will need be cared for as such.

I can't say I've used the Hamon, as it is a relatively new addition, but the harder steel @Hrc62, the heavier construction/thicker edge, the Blue#1... I think you're going to get a longer lasting edge out of the Hamon. The differences in ultimate edge potential is minute with the carbon blue probably edging it out, but the Artifex is so much thinner behind the edge it's almost moot.



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