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 Post subject: The Ultimate Budget Knife?
PostPosted: Thu Feb 14, 2013 3:03 am 

Joined: Thu Feb 14, 2013 2:29 am
Posts: 5
Hi, just a random forum lurker here!

I am interested in a knife for under 200$ (not willing to go over) that will cut root vegetables like softened butter.

Preferably a knife with a western style handle and stain resistance.

In the past I have purchased the Richmond Artifex. It was an OK knife but it was abit dull!

Instead of bearing your teeth at me like pack (in this case 2) of wild dogs. You could've answered the question!

Or should I take my business elsewhere?

I am not incompetent

I took good care of it and also had it sharpened.


Last edited by ????? on Thu Feb 14, 2013 4:48 am, edited 1 time in total.

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 Post subject: Re: The Ultimate Budget Knife?
PostPosted: Thu Feb 14, 2013 4:00 am 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 625
Location: Philippines
perhaps learning to sharpening would further help you achieve your goal. and may i ask, what kind of cutting board do you use? where do you store your knives?


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 Post subject: Re: The Ultimate Budget Knife?
PostPosted: Thu Feb 14, 2013 4:10 am 

Joined: Tue Sep 25, 2012 8:37 pm
Posts: 66
Location: Arroyo Grande, California
Yeah AEB-L takes a great edge but one must work for it . Its an endeavor worth embarking on. :-)


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 Post subject: Re: The Ultimate Budget Knife?
PostPosted: Thu Feb 14, 2013 9:45 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2753
Location: CT
The Artifex are sometimes a little thicker behind the edge due to the style of the grind and will need some thinning out if you want more performance out of it, especially in root veggies. If you're in the US, PM me and mail me the Artifex and I will thin and sharpen it for no charge and you can see if it works better for you.

As for other stainless Western handled knives, there are lots! Root vegetables can be a royal PITA for many knives to cut though. There are two schools of thought on the subject. One is to get a knife known as a Laser (thin gyuto). The thinner blade will encounter less resistance through root veggies, but may flex more. The other school of thought is a "mighty" gyuto or Western Deba. This is a thicker/heavier gyuto that have more convexing to the sides of the blade that will help push the food apart as it cuts and the heavier weight helps keeps the cut going.

Another option may be a Nakiri, depending on the size of the food you are cutting. These are double beveled knives that look like a short Chinese style cleaver, but are very thin. I use Nakiri's on potatoes and carrots a lot, as well as onions, mushrooms, etc. Great veggie knives, but the blade may be a bit short for going thru big squash and stuff as most of these have a blade around 6-6.5" long.

I haven't cut many root veggies other than potatoes (sweet and regular) and carrots. The gyuto that I have that does the best is my Tanaka Sekiso 240mm Damascus gyuto, but it's carbon and Wa handled. It outcuts everything else I have tried in sweet potatoes, including my Nakiri's and reground Artifex, Addicts, Kikuichi's, etc. The reground Addict and Artifex probably take second place to the Tanaka. It has a nice convex blade grind to it and it's crazy thin behind the edge.

For gyuto's to consider, I am going to throw these suggestions out there (stainless, western handled and under $200) and see if anyone has used them extensively on root veg to see how they perform. I have used some of these, but not much on root veggies to know how they will actually perform. Hopefully some of the guys here can chime in and fill you in! Also, look for some videos of these knives; many guys like to cut potatoes to show how they do in that root veg.

Hiromoto G3 series:
http://www.chefknivestogo.com/hig3gstkn.html

Tojiro DP Gyuto or Western Deba:
http://www.chefknivestogo.com/tojirodpseries.html

Fujiwara FKM Stainless:
http://www.chefknivestogo.com/fufkmse.html

Sakai Takayuki Grand Chef:
http://www.chefknivestogo.com/grandchef.html

Suisin Inox:
http://www.chefknivestogo.com/suinkn.html

This one has a Wa handle, but may work well:
http://www.chefknivestogo.com/satadagy240.html

Shaun Fernandez:
http://www.chefknivestogo.com/shfekn.html

Mark also has a few M390 Artifex that I reground and rehandled that may work as well.


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 Post subject: Re: The Ultimate Budget Knife?
PostPosted: Thu Feb 14, 2013 9:58 am 

Joined: Thu Feb 14, 2013 2:29 am
Posts: 5
Re: taz575

Thank you for answering my question whilst providing an informative selection!

I will be sure to check these out!


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 Post subject: Re: The Ultimate Budget Knife?
PostPosted: Thu Feb 14, 2013 2:14 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2780
How big of a knife? 210mm or 240mm or 270mm?? :)

http://www.chefknivestogo.com/ic24gy.html

For $210, you can get a 240mm gyuto.....an incredible knife. Nice and thin, pretty much stainless (technically semi-stainless, but it won't patina like a carbon will).

The Richmond Laser is another close to that $200....$30 over though and not western handled.

http://www.chefknivestogo.com/rila24gyro.html

Both of those would be great, thin knives with good steel and good F&F.

At the end of the day, the TKC is going to be hard to beat with your criteria if you don't mind going over budget by $10.00

Otherwise, a lot of what Taz showed is good as well, but I don't think any of them short of perhaps the Fernandez and the reground M390 Artifex (I've never seen either, but I've seen all the others) will be as good. My humble opinion only. :)



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 Post subject: Re: The Ultimate Budget Knife?
PostPosted: Thu Feb 14, 2013 6:41 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2753
Location: CT
Open Box laser for $200:
http://www.chefknivestogo.com/rila24gyopbo.html

Good info Adam, I haven't gotten to try some of those knives on root veggies that much. Stuck on my Nakiri's and the Tanaka for that usually!


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 Post subject: Re: The Ultimate Budget Knife?
PostPosted: Thu Feb 14, 2013 7:24 pm 
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Yeah, a good nakiri is hard to beat on root veggies.

Nice deal on that Laser too!!



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 Post subject: Re: The Ultimate Budget Knife?
PostPosted: Thu Feb 14, 2013 10:50 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2753
Location: CT
I played with some BIG sweet potatoes today. Tanaka 240mm Sekiso gyuto, Tanaka 210mm KU gyuto, Tojiro ITK 240mm Kiritsuke, Reground Richmond Addict 2, my first reground 210mm Artifex, a thicker knife I made a while back and a Tanaka Nakiri. The Sekiso Gyuto clearly won out, then the knife I ground (it was a full convex similar to the Tanaka's convex grind) followed closely by the Addict 2 and Tanaka nakiri (laser like knives, very thin). The Tanaka KU and ITK Kiritsuke had a good bit of extra friction due to the Kurouchi finish, but still did well. I tried different ways of cutting, too. A straight down push with a slight forward motion to it seemed to work the best using the heel area of the knife. A chopping motion seemed to be harder to cut thru the pieces. The longer blades had the advantage as well since I could put the heel of my left hand on top of the blade to give it a little more oomph if I needed it (some of the potatoes were almost 3" thick!). So I guess for the sweet potatoes, I prefer a thicker blade with convexity to it, but the thinner laser type knives also did very well. If I were to rank them, Tanaka would get a 10, Convex ground blade would be a 9.5, the laserish blades would be a 9 and the others around 7-8. The reground Artifex was my first re grind, so it needs to be re done again and sharpened.


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 Post subject: Re: The Ultimate Budget Knife?
PostPosted: Fri Feb 15, 2013 3:45 am 

Joined: Thu Feb 14, 2013 2:29 am
Posts: 5
Is MAC any good?

210-240 mm


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