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 Post subject: Looking for my first deba
PostPosted: Mon Oct 15, 2012 2:16 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7362
Location: Madison Wisconsin
Hello Mark,

This is Tommy again. Hope you are well. im back to knives. this time i'm after a deba (as i read somewhere they are good for fish and poultry works). Do you have any recommendation for me? my price range would be ± 200. Do i really need stainless steel or carbon would do the job just fine? I would also like to know if there is a product that i can leave at work (stropping maybe) to quickly bet the edge back, ive been using sharpening steel but i dont really like it as the heel part of the knife doesnt get sharpen and the blade looks uneven.

Thank you Mark and im looking forward to hearing from you.



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 Post subject: Re: Looking for my first deba
PostPosted: Mon Oct 15, 2012 2:23 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Hi Tommy,

The Kaneshige Debas we have on the site are the best value. They're really nice, hand made deba knives and perfect for you. We have a limited quantity of them but still have most sizes in stock.
Try this one: http://www.chefknivestogo.com/kaneshige3.html

If you want to use a strop get a cheap balsa one and make sure you keep it in the zip lock bag it comes in so it doesent absorb moisture. Most commercial kitchens are like steam rooms during service. I would use some chromium oxide or maybe some 1 micron spray on the pad and it's great for touch ups and easier on your knives than a rod. Or you could keep a high grit finishing stone like a shapton glass 8k in your bag and use that to lightly touch up your knives. It's quick, easy and accurate.



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 Post subject: Re: Looking for my first deba
PostPosted: Mon Oct 15, 2012 2:29 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2763
I'll assume we're talking about a traditional deba....and not a western deba.

180mm seems to be about the ideal length unless you're planning on breaking down some seriously large fish.

I would definitely stick with carbon for this one. More traditional and you'll get more bang for your buck as a good single bevel in stainless is typically outrageously priced.

The knives from Konosuke are always great.

http://www.chefknivestogo.com/kofuwh2de18.html



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