Way O T...cutlery???

[Ldub]

I received one of these little hot rod kitchen knives as a gift not long ago...:cool:

http://www.cheftools.com/images/12-0893-15-180.jpg

http://www.cheftools.com/Kai-Wasabi-Black-Deba-Knife-6-inch/productinfo/12-0893-15/

I wouldn't have posted but DAYUM...:freek:

This thing is like a razor, even after prepping several meals, it'll still give my arm a clean close shave.

Of course I never use any kind of cutting board harder than bamboo, mostly paper plates, cuz I hate cleanup...:smilewink

After thinking about glass cutting boards, I think they may have been introduced by a knife sharpener manufacturer...:)

If you ever use one of these blades...keep fingers AWAY!

[IndianaVX]

Very nice!
There in not much that is worse than a dull knife, and it's awful sweet
to use a sharp one. I love effortless cutting!
Nice find

[Grif]

I'm a bit of a foodie and a cutlery maven. That's a nice knife.

I used to be a cook and professional baker, and in my travels have used ultra high end knives like Henckels, Wuhstof etc... but really the best knife i ever bought was a Cutco medium slicer. Its really the only knife you need for 99% of general kitchen work. It may not do everything better, but it will do everything you need well. Bread, tomatoes, onions, meats it slices thin and accurate and really keeps an edge.

Other than that, the restaurant supply stores sell your typical "white rubber/plastic" handled knives are miles beyond a typical household Chicago Cutlery knife set as found everywhere. Those white ones are what the pros REALLY use on a day to day basis, and for good reason. They sharpen like a mofo, stay decently sharp, easy to sanitize and stand up to abuse like dishwashers and such. Use those as your daily cutters an they will last a very, very long time. Get a decent sharpener like a ChefsChoice Edge Select (or have them sharpened by a pro every 6 months or so) and those cheap white handled knives will last a lifetime.

Just in time for Xmas. lol

[WormGod]

I have been considering a Kyocera ceramic cutlery set for home. I eat TONS of meat and am always buying full cuts, so I cut them down and wrap them for later use. Been through I don't know how many knives. These pricey but ceramic knives seem to be the craze now. Pretty solid reviews from what I have researched.

http://bluecashewkitchen.com/shop/images/T/KC_130.jpg

http://www.cutleryandmore.com/kyocera-classic-pakka/white-blade-ceramic-chefs-knife-p114583

[vt_maverick]

I have been considering a Kyocera ceramic cutlery set for home.

Is that the same Kyocera that makes cell phones? :confused:

[mdwyer]

I tried a non-Kyocera set of ceramic knives. They're not nearly as cool as I'd hoped, although they do get comments. However, they're usually along the lines of, "Are these plastic or something?" I'm still holding out for a genuine Kyocera blade, though. I strongly suspect that these cheap Chinese ones are worth about what I paid for them.

Kyocera's first business in 1959 was ceramics for TVs. So yeah, same company.

Lastly, I totally agree with Grif about shopping at restaurant supply stores. I get the best pots and pans there, too. And of course, everything is really easy to clean!

[crotchrocket]

Nice knife!!!!

I use Global knifes, i love them!!

[Marlin]

Very nice!
There in not much that is worse than a dull knife, and it's awful sweet
to use a sharp one. I love effortless cutting!
Nice find

Yep, I bought a dealer box lot of Frost pocket knives. They are all half serrated, half straight edge. I paid about 50 cents a knife. Rather than sharpen them, I just throw em away when they get dull, and no crying when I lose one. I have one in each truck and randomly scattered throughout the house. Best Ebay deal ever! Yes the knives are cheapos, but as I said, I hate sharpening knives, my nice knives just sit in a drawer, dull as can be:)

[Hotsauce]

I Have some very nice knives by PJ Tomes http://www.tomesknives.com/kitchen.htm They're wedge ground, not hollow ground, so you lay them flat on the hone to sharpen them.

Does this count too?

http://img535.imageshack.us/img535/2442/temperline.jpg

John C.

[JHarris1385]

Pretty sure this is an MLM!

Not falling for it.

[Hotsauce]

I bought a couple of Koyocera steak knives on the buzz a few years ago.

They are junk.

Extremely thick blades, so lots or drag cutting, and very brittle. I broke one just dropping it, and the othe shattered trying to cut one of those consumer resistant bubble packages.

They just aren't that sharp. The grain size is too large, so it will never take a good edge like a nice carbon steel blade. This is the same reason that HSS blades are sharper than carbide. I used to be a toolmaker, I know cutters.

John C.

[Ldub]

The grain size is too large, so it will never take a good edge like a nice carbon steel blade. This is the same reason that HSS blades are sharper than carbide. I used to be a toolmaker, I know cutters.

John C.

Totally agree, taking grain size down to the last molecule is where sharp REALLY happens. Flint knives, spear points & arrow heads are extraordinary.

My cousin was involved in the effort to get flint knapped scalpels AMA approved for non invasive surgeries.

http://www.main.nc.us/sams/obsidian.html

(no, Dorothy is not my cousin)

[VX KAT]

I love good knives! Been eyeballing the Shun knives for a while. Look like yours Dub.
Switched over to the Henckel Santoku style a few yrs back. (Sold all my old Henckels on ebay...of course:bgwb:) They have the dimples along the length of the blade. Supposed to be less drag, and slices don't stick as much..(they do anyway).

Problem is...sharpening them. I've read you must do it at a specific angle. Manufacturer told me 12 degree angle..... yeah, sure thing, how the heck am I supposed to know exactly 12 degrees when I can lean it further than that either way? I even bought a stone honing kit...but haven't used it....:goof:

Going to look into the wedge ground vs. hollow ground Hotsauce mentioned.

So I've been using one of these red sharpeners...it's quick, easy, and says it's right for the Santoku style:confused: (ya still can lean it & vary the angle so who knows :_confused)

http://www.ehow.com/how_4546679_sharpen-santoku-knife.html

Can't get any pics to attach to this post, so you can see them on the home page.

Yes, thanks Dub, it's the first red one.

[Ldub]

Can't get any pics to attach to this post, so you can see them on the home page.

This one?

http://i.ehow.com/images/a04/ao/3n/sharpen-santoku-knife-1.3-800X800.jpg

Or this one?

http://i.ehow.com/images/a04/ao/3n/sharpen-santoku-knife-1.2-800X800.jpg

This system will keep you pretty close to your desired angle, & has stones from coarse to polishing...http://smileys.on-my-web.com/repository/Battle/knife.gif

http://www.lanskysharpeners.com/LKCLX.php

[RabidPony]

I've tried a LOT of different sharpeners from super cheap to super pricey and I've yet to find one that can really measure up to a good old whetstone. I use a tri hone followed by a ceramic hone and then a leather stropping block. I used to shave with my K-BAR when I was out in the field. ;Db;

[Stephen Biko]

I've owned a variety of ceramic knives and have been very happy with them. I started off with a pair of kyoceras that I picked up a going out of business sale for ~$20 each. I treated them extremely delicately and only lost them due to other people snapping them. After that, I picked up a few chinese no-names via ebay where you can get an entire 5 piece set for $30 shipped from HK. I treat them like crap - and consequently the tips of most of them have broken off, but otherwise they have been great. I use them to in place of a utility knife to cut cardboard and twine and they are still good to go in the kitchen too.

The downside to ceramic is that it's brittle - so you can't ever apply torque to it and the tips break off easily (I've seen some with rounded tips to avoid that problem) - the upside is they are ridiculously sharp and hold their edge for so long that sharpening is practically never required.

At kyocera's full price, its not worth it. But the no-name chinese ceramics are well worth the money.

[VX KAT]

OK, I just came upon the most unbelievably interesting knife info site....tons of info....:drool2: .....steel types, edge types, knife types, hardening processes, tangs, Japanese v. Western knives, sharpeners, etc etc etc......for those that know me, this is my kinda fun! :goof: I love this stuff!! It's the site owner's opinion, but still awesome. And I haven't even gotten to his photography, flashlights, ballistics :thumbup:, and, oh... a 98 Trans Am :_thinking

If I don't post for a day or two, somebody please come looking for me....I'm down in the rabbit hole..:laugho: Dub, this is all your fault!

http://zknives.com/knives/articles/knifesteelfaq.shtml

http://zknives.com/knives/articles/knifeedgetypes.shtml#SG

http://zknives.com/knives/kitchen/ktknv/makers/shun/index.shtml

http://zknives.com/knives/kitchen/ktknv/henckels/hensntkgrt.shtml

[Grif]

Pretty sure this is an MLM!

Not falling for it.

If you are referring to my passing reference to Cutco knives, yes, it may be a MLM marketed product. However I don't sell them, want to sell them or nor can I recommend them OVER the other products I mentioned. It was just a great premium overpriced knife that I bought from a college student trying to earn a few $$. I don't regret it.

[JHarris1385]

I was being sarcastic and joking around. However it is a door to door sale.

[vt_maverick]

My father-in-law has a sharpening tool similar to the second pic in Dub's post on page #1. It has slots for each of the common sharpening angles recommended by knife manufacturers, so it's literally idiot proof.

Just pick the right slot and grind away.

Lol... :laughy:

[Grif]

My father-in-law has a sharpening tool similar to the second pic in Dub's post on page #1. It has slots for each of the common sharpening angles recommended by knife manufacturers, so it's literally idiot proof.

Just pick the right slot and grind away.

Lol... :laughy:

Yes that's what I use and have bought for others. Not that particular model, but that brand. Its really the best electric sharpener for residential use, hands down. I'd venture to say the best in the biz. I use it for my santoku knives, my restaurant pro grade blades and even my cheapo walmart knives.

Not a replacement for a good pro knife sharpening person, but a very good stop-gap for pro gear and all you will ever need for residential use.

[Ldub]

Pretty sure this is an MLM!

Mouse Leaping Moose...:confused:

Marines Leaving Mars....:confused:

Mark Loves Mary..........:confused:

[Ldub]

Dub, this is all your fault!


You're Welcome...:yesgray:

[Ldub]

Just pick the right slot and grind away.

Lol... :laughy:

Just gonna leave that one laying on the floor...:uhohgray:...:laughing: