We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Wed Mar 05, 2014 11:56 am
Pro kitchen, the chef told me to keep it simple stupid and avoid hollow edges and crazy bevel gimmicks. I really like the sab profile recommendation and the price is hard to ignore. I guess my question is if I spend double will I see double. Thank you all for the time, this is really helpful.
Wed Mar 05, 2014 12:56 pm
Well, it is subjective. But bang for your buck, the Richmond line is hard to beat, and that AEB-L Sab is a whole lot of knife for the $
Wed Mar 05, 2014 2:26 pm
Decided to get the carbon sab artifex. My thought process being I now have a good ss knife and a good carbon knife, so when I decide to get a great knife I'll have an easier time choosing which steel. Thank you all for the time, looking forward to the knife.
Wed Mar 05, 2014 2:34 pm
Let us know how you like it!
Wed Mar 05, 2014 2:44 pm
Nice. Please report back and let us know. That knife in AEB-L has a mysterious way of ended up in my cart every time I visit the site. Go figure.
Wed Mar 05, 2014 8:47 pm
socalboo wrote:Sorry, Dan, didn't mean to say the TKC was or wasn't engraved. I was thinking more of a comparison against Mac Pro and Masamoto. I think it is just one of the those things that sets the TKC and Maruyoshi apart from the MP and Masa. Plus, that chrysanthemum is uber-cool.
Oh, Haha. Got ya. My bad.
Wed Mar 05, 2014 9:18 pm
The carbon Sab Artifex is a fairly new knife around here for all of us so we would love to hear back about your thoughts on the knife!
Wed Mar 05, 2014 9:58 pm
Jeff B wrote:The carbon Sab Artifex is a fairly new knife around here for all of us so we would love to hear back about your thoughts on the knife!
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