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Wed Jul 24, 2013 10:31 am
Im looking to buy one slicing knife, i usually cut the whole sirloin without the bone (like the picture)
Im right handed.
I was thinking about these knives:
Shun Classic Hollow-Ground Pro Slicing
Konosuke HD2 300mm Wa-Sujihiki
Could any expert give me some suggestions
Wed Jul 24, 2013 10:36 am
NANDO <> Not much need to suggest anything when you select such a winner in the Konosuke Suji. If you are good with the semi-stainless steel, you have room for the 30cm blade & you comfortable w/the $370 cost, you can't do much better.
I mean, if you are interested in full carbon or stainless steel, we can talk about some other options, but why when you get the best of both worlds in the KonoHD?
Wed Jul 24, 2013 12:13 pm
Love my Kono suji, 300mm White #2 since I love carbon steel and patina's!
Wed Jul 24, 2013 3:03 pm
Thanks for the info, about the semi-stainless how do you clean it? and what product you guys use.
Wed Jul 24, 2013 3:16 pm
Of those two....not even close.....get the Kono.
Clean it like you do any other knife....soap, water, dry immediately. If it starts to patina slightly (semi-stainless steels can/will) use Flitz or BarKeepers Friend to remove that patina if you want to.
Otherwise, just dish soap.
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