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 Post subject: Re: Knife/'s Recommendation for Home/Hobby cook.
PostPosted: Tue Jan 15, 2013 10:17 pm 
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Stupid fracking internet.

I typed out a response, but let's just say I like what Taz said. :(



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 Post subject: Re: Knife/'s Recommendation for Home/Hobby cook.
PostPosted: Wed Jan 16, 2013 1:44 am 

Joined: Mon Jan 14, 2013 4:07 pm
Posts: 7
Thanks for the info!

I like the Grand Chef line with AEB-l of knives by Takayuki:
http://www.chefknivestogo.com/grandchef.html

However it only has a 58 HRC. Granted, HRC isn't the all determining factor, but from what I've read, it is a good sign of holding an edge.


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 Post subject: Re: Knife/'s Recommendation for Home/Hobby cook.
PostPosted: Wed Jan 16, 2013 3:25 am 
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Location: CT
Hmmm. AEB-L at 58 won't have the same edge holding properties at 61, where it shines. Never noticed that before; many Japanese knives are in the 60-61 range.

Adam, it must be all the wood dust we breathe in that makes us think the same :)


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 Post subject: Re: Knife/'s Recommendation for Home/Hobby cook.
PostPosted: Wed Jan 16, 2013 5:25 am 

Joined: Wed Apr 25, 2012 10:29 am
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Location: Philippines
sakai takayuki has another line in aeb-l clad in damascus that's at 60 RC. that might do.


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 Post subject: Re: Knife/'s Recommendation for Home/Hobby cook.
PostPosted: Wed Jan 16, 2013 2:05 pm 
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We need better air filtration Taz!!! :)



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 Post subject: Re: Knife/'s Recommendation for Home/Hobby cook.
PostPosted: Wed Jan 16, 2013 2:13 pm 
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Air Filtration?? What's that? Just kidding, I wear a cartridge respirator and the shed doors are always open! I have an air filter cleaner thing, but don't use it all that much since it's not near where I need it. May suspend it from the ceiling in the future instead.


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 Post subject: Re: Knife/'s Recommendation for Home/Hobby cook.
PostPosted: Wed Jan 16, 2013 2:17 pm 

Joined: Mon Dec 03, 2012 7:18 pm
Posts: 298
A lot of people come in with the idea of a matching set, and then come to understand it's better to mix and match.

Your gyuto will probably see the most use and is the most versatile, so probably worht it to upgrade there. You might be able to use a 120mm petty/utility for paring as well. Tojiro ITK bread gets consistently good reviews, especially for the price. And a Forschner bread (fibrox handle is cheapest; you can also upgrade to rosewood) will do the job. Some people also use Forschner paring knives and get by with them.

A lot of people look down on santokus, but there are times I find it more comfortable. I recently got the Hiromoto AS and it is a pleasure to cut with. If you are willing to care for its carbon edge.

Don't forget to reserve some money for sharpening, or bump up your budget to include it.


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 Post subject: Re: Knife/'s Recommendation for Home/Hobby cook.
PostPosted: Wed Jan 16, 2013 3:09 pm 

Joined: Mon Jan 14, 2013 4:07 pm
Posts: 7
"Hmmm. AEB-L at 58 won't have the same edge holding properties at 61, where it shines. Never noticed that before; many Japanese knives are in the 60-61 range."

The 58 is what was printed on the main page of the Takayuki, I don't know, it might have been a sp?...sorry if there seemed to be confusion.

Air filtration???...are you talking about making wooden knife handles & needing dust collector/air filters??....or maybe filtering some people from being on this form?

Sorry if I ask too many ?'s, and thanks to everyone for taking the time to answer questions..

In my last couple of days research, I found I'm favoring a welded on and grounded bolster. I just like the handling better, maybe due to more CG by the handle. So I may ad that to the requirements...

So, guess I need to narrowed it down to what type of steel....a VG-10/stainless or "Super"~"Blue" "American Tool" high carbon Tungsten steel..

Any suggestions with Pro/Cons (good & bad) on the steel?

-I don't mind cleaning it.
-Would prefer not to sharpen that much..again, home use, with the chef & utility knife getting used 3-4 times a week, the rest about once a week.
-I like the look of damascus (hammered or reg.)
-Welded & grounded smooth to the blade.

Thanks again for your time & help!


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 Post subject: Re: Knife/'s Recommendation for Home/Hobby cook.
PostPosted: Wed Jan 16, 2013 3:31 pm 
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Adam, Mr. Knife Fanatic (Shaun) and I make custom handles and work with wood a lot; it's kinda like a running joke with the handle guys on the forum; sometimes we come out of our shops with blue or green hair, or whatever color we are working with. We tend to think alike in terms of what we like in knives and what we don't. It wasn't mean to be a dig on you or anyone else!

Yeah, I saw the 58 on the webpage when I went back to it. Mark may know if it's true or not, or typo or whatever.

For the bolster issue, it depends on how it is done. Some guys prefer pinned on bolsters because welding the bolster on can cause a stress area due to the heat and if the weld isn't done cleanly, can look very sloppy. Most people prefer bolsters on Western handled knives. I go back and forth with it. I don't mind a knife w/o a bolster, but a bolster won't turn me away from a knife, either.

So you are looking for a western handles knife with welded on bolster done cleanly, using a good steel and preferably with a Damascus look to it. I would for a steel other than VG-10; the vast majority of us find it to have fairly lackluster edge holding properties and it can be a pain to deburr properly. The problem is that VG-10 is the most common core metal you will find in a Damascus clad blade or a hammered blade.

Sakai Takayuki uses AEB-L in some, but there is the hardness issue. I'm not sure how the bolster is attached. Some bolsters are actually hollow and reduce the weight of the bolster area, so that is also something to consider; the bolster doesn't automatically add a lot of weight to the handle.

Here is a Tojiro Blue #2 gyuto. Only 1 review on it, customer felt it was a bit thick:
http://www.chefknivestogo.com/buhaanofpe6.html

Tanaka Ironwood would also be nice, but very pricey:
http://www.chefknivestogo.com/tanakaironwood.html

Shun Reserve, but out of stock:
http://www.chefknivestogo.com/shunreserve1.html

Options are really limited with the criteria. If you can deal with a Wa handle, lots more options. Or if you go with a non damascus blade, but Western handle, again, a lot more options open up.


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 Post subject: Re: Knife/'s Recommendation for Home/Hobby cook.
PostPosted: Wed Jan 16, 2013 3:41 pm 
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Yeah, there aren't going to be many knives with those criteria.

A wa handle would certainly open up the choices some:

http://www.chefknivestogo.com/rida21gy.html



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