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Thu Jan 03, 2013 2:28 pm
I'm going to sneak one or two more knife into my collection. I will be working in a BBQ restaurant in the next few months, so suggest accordingly.
Here is my current collection.
Pretty complete set of Forshners
Richmond Artifex 240
Tojiro DP 240
Yamashin Ko Yanagi 165 arriving Saturday.
All suggestions appreciated.
Thu Jan 03, 2013 2:42 pm
Get a nice suji for slicing?
Thu Jan 03, 2013 2:44 pm
Yeah, a suji or a western deba.
Thu Jan 03, 2013 2:56 pm
I'm with these guys. Get yourself a suji if you're working in a bbq joint. Next would be a bone chopper cleaver or a western deba.
Thu Jan 03, 2013 3:45 pm
I'm thinking a CCK Bone Chopper, handle TBD.
As for a Sujhiki, I'm looking at the:
Thu Jan 03, 2013 3:49 pm
Flip a coin...all very similar. Buy based on price or shape, or tip, or something like that.
Thu Jan 03, 2013 4:39 pm
The Tojiro DP 270 is pretty hefty feeling and I don't really care for VG-10 steel. If you want carbon and a pretty patina from slicing meats, go Fujiwara carbon. If you want stainless, the Artifex or Fujiwara Stainless are both nice.
Thu Jan 03, 2013 6:15 pm
Hmm, pork butt, ribs and brisket...oh my! I heard talk at one time of a Richmond scimitar. That is what I would go for, assuming they are on sale soon....
Thu Jan 03, 2013 8:23 pm
Can you give me a basic Carbon vs SS comparison,
Thu Jan 03, 2013 9:16 pm
Most good carbon steels that have been heat treated properly will take a wicked edge and be a bit easier/faster to sharpen than most stainless steels. They will discolor/patina. Stainless steels are a bit harder to pin down. VG-10 will not take as nice of an edge as carbon steels and is harder to sharpen and doesn't hold an edge as well. AEB-L takes and holds an edge like carbon steels do, but doesn't really discolor and is easy to sharpen. S35VN and CPM154 are harder to sharpen, but will outlast carbon in edge holding and will take a wicked edge. Same with M390; harder to sharpen, takes a nice edge and holds it like crazy.
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