http://www.discusscooking.com/forums/ en Fri, 20 Nov 2009 23:49:40 GMT vBulletin 60 http://www.discusscooking.com/forums/images/discook/misc/rss.jpg http://www.discusscooking.com/forums/ http://www.discusscooking.com/forums/f90/custom-kitchen-knife-61389.html Sat, 14 Nov 2009 22:38:17 GMT hi all! new here, was hoping to get some feedback on folks with a passion for cooking. this is a custom order I recently finished and it got me to thinking about making sets as I enjoyed the divergence from hunters and bowies and camp knives. the knife is 1095 H.C. steel, differentially heat... hi all! new here, was hoping to get some feedback on folks with a passion for cooking.
this is a custom order I recently finished and it got me to thinking about making sets as I enjoyed the divergence from hunters and bowies and camp knives.
the knife is 1095 H.C. steel, differentially heat treated and tempered back to a blue instead of the usual bronze,
over all length is 15 1/2 inches with the blade at 9 inches in length. at its widest part it is 1 3/4 inches wide. it is 3/16s thick at the spine and has a convex edge geometry.
handle material is stabilized Bubinga wood pinned with brass with the bolster being nickel silver also pinned in brass. also some copper spacers betwixt the bolster and scales for that added bling



so what do you all think? Im thinking about doing a full chef's set and bringing it to my local culinary supply store on consignment, the set will likely be in the 1500-2k range. whats everyone's thoughts? there a market for custom made hand forged kitchen sets?
thanks for looking and any feedback!
Shane ]]> Knives metalbender http://www.discusscooking.com/forums/f90/custom-kitchen-knife-61389.html http://www.discusscooking.com/forums/f90/the-great-thing-about-sharpening-your-knife-61368.html Fri, 13 Nov 2009 12:44:29 GMT I was slicing onions this morning and shaved some skin off without cutting myself. Also... I could slice the onion really thinly and then when chopping it I only had to chop a given piece once. I was cut the first time Also, I knew where the knife was sharpest cause I knew how I had sharpened... I was slicing onions this morning and shaved some skin off without cutting myself.

Also... I could slice the onion really thinly and then when chopping it I only had to chop a given piece once. I was cut the first time

Also, I knew where the knife was sharpest cause I knew how I had sharpened it. I know that the next time I sharpen I can get the knife sharpest where I like to chop or cut with it the most.

Also... with the knife being sharp, you begin to see how the size and the design of the knife, whether it has some rock to it or whether it is a straight blade effects how you perform a particular cutting task. If you can find the right combination of deathly sharpness with a size and design and weight of knife that best fits what you are trying to do... you will in fact speed up.
Because it will feel comfortable and natural to you.

I hope I am making sense ]]> Knives vilasman http://www.discusscooking.com/forums/f90/the-great-thing-about-sharpening-your-knife-61368.html http://www.discusscooking.com/forums/f90/learning-to-sharpen-a-knife-few-thoughts-61343.html Wed, 11 Nov 2009 19:53:33 GMT I now have a wonderful collection of around 7 sharpening stones, one of those retractable pocket diamond sharpening sticks and 1 3 sided pocket sharpening thingy. I also had about 10 more or less dull knives, 3 pairs of dull scissors and 1 dull chisel. I am not sure of the grit of any of these... I now have a wonderful collection of around 7 sharpening stones, one of those retractable pocket diamond sharpening sticks and 1 3 sided pocket sharpening thingy.

I also had about 10 more or less dull knives, 3 pairs of dull scissors and 1 dull chisel. I am not sure of the grit of any of these stones. If any one can shed some light on how to determine their grit I'd appreciate it.
I received all of the stones second hand. I can tell that 2 are oil stones, the rest are water stones.

1st on sharpening the chisel. I noticed that the surface of the rough oil stone was pretty smooth- the surface of the stone seemed almost soft to the touch. When I put a knife to it, it didn't feel right. Dont know how to say it except it didn't feel right. It didn't grind as fast as the water stone did. On the other hand when I put the chisel to the water stone, The chisel was eating it up. Shaving off a lot of the stone. When I put the chisel to the oil stone... with some oil on it, it felt like it was doing the job and didn't feel like I was shaving the stone off and it did a good job of grinding the edge down past several knicks that were in the chisel from hitting nails that were embedded in wood. SO I used the roughest oil stone to pretty much square up or blunt the edge of the chisel.

Then I went to what is probably a medium grit water stone to dry and start making an edge on my chisel, again it didn't feel right so I went the medium oil stone, the back side of the rough stone and it began to grind an edge on the chisel.

One important thought here is... you can see when an edge starts to form. Another important point is... when I was starting to run the blade across the stone. I took my index finger and put it between the rear blade and the stone. I used a finger on the other hand on the top front part of the blade to kind of help maintain the angle. So the angle of my blade to the stone was set to the thickness of my finger. I dont have thick hands.

When I got an edge on the chisel that felt sharp to my finger... that scratched it basically... I put the knife to a pretty smooth water stone... it feels a lot like emory paper. The chisel was no longer digging into the stone. After a few laps on this stone I considered it done.

As for my knives. I only put them to water stones. When I started with some of them, I really couldn't see an edge. After I ran them across the rough water stone for awhile I could definitely see where the stone was wearing the blade down to a fine edge. On the bigger knives or a knife that had a big curve in it, or at the tip or the heel of some knives the edge didn't develop as fast as it did in other places. The advantage that I found in having multiple grits is, as I began to develop an edge that wasn't uniform along the length of the blade, I could use a finer grit to work on the places where the edge was not developing as fast, without grinding down the places that I was happy with as fast. Also I could get a better feel ... the places where the blade was sharper would glide over the higher grit, where the duller places would drag until they were ground down even to the rest of the knife.
Now for my really fine grit stones... When I finished the step above, the knives were sharp enough to slice through the heavy coated paper junk mail advertising stuff that I had laying around... In some cases 4 pages thick with no real effort. I then ran the blade over the emory paper feeling stone maybe 10 times on a side just because. I am not sure that it made a real difference but next go round I will have a magnifying glass to see if I can see a difference.
I am planning on getting belgian blue and yellow stones 4000 and 8000 grit
to see if they make a difference. And then I will possibly move on to some shapton glass stones.... just because... can you ever have to many sharpening stones.

But in the end... sharpening a knife is not something to be in awe of. It probably takes a little practice and to pay attention to what your fingers tell you as you go at it. You can develop a feel for it and with a magnifying glass you can see what you are producing.

Just my .02 cents worth ]]> Knives vilasman http://www.discusscooking.com/forums/f90/learning-to-sharpen-a-knife-few-thoughts-61343.html http://www.discusscooking.com/forums/f90/furi-vs-shun-61333.html Wed, 11 Nov 2009 10:04:00 GMT Hi All,

I dont think Ive seen a knife-specific forum before. I'm excited!

I have two questions which you can hopefully help me with. I'm toying with the idea of buying a Shun chefs knife, and from all my reading, they're great. At the moment, I use a 20cm (8 inch) furi professional chefs knife. I keep it quite sharp, and it works quite well.
If I was to go to a Shun, would the difference be something dramatic/noticeable?

The Shun in question is the subject of the next question. Ive narrowed it down to one of two:
Shun Classic Chefs Knife - 8 inch
Shun Elite Chefs Knife - 8 inch
Both knives get very good reviews, but are rarely cross-reviewed. While the cost isnt really an issue, I have reservations spending virtually twice as much on the Elite over the Classic. Has anyone seen/handled/used these knives, and can offer an opinion?

In terms of use, I'm an enthusiastic home chef, and I work with a lot of fresh produce (fruit/vegetables). Most average home cooks think my knife skills are somewhat impressive (but I'm under no illusions - I'm not a pro!). While I do like my furi, I'm in a position to splurge on something a little better...

Appreciate any thoughts!

Many Thanks,
Andrew ]]> Knives TheAlfheim http://www.discusscooking.com/forums/f90/furi-vs-shun-61333.html http://www.discusscooking.com/forums/f90/wusthof-chef-knife-purchase-61315.html Tue, 10 Nov 2009 11:53:20 GMT Hello,

I purchased a wusthof 8" cook's knife classic brand new from a 99.9% ratings ebay top rated seller yesterday. This person sells alot of wusthof knives but no where in the listings or his ebay page does he/she mention they are a wusthof reseller or anything. I'm wondering if by me purchasing this blade from ebay will i loose out on the warranty? ]]> Knives Julio http://www.discusscooking.com/forums/f90/wusthof-chef-knife-purchase-61315.html http://www.discusscooking.com/forums/f90/wusthof-blade-guards-please-help-61227.html Wed, 04 Nov 2009 16:04:40 GMT Hi there, my name is Gustavo and I bought some time ago three Whustof Blade Guards (the old black model) as a result the blades of the three knives got scratched. I sent a couple of mails to Wusthof but they were not even answered. Any advice on what could I do?? I mean, is their responsability... Hi there,
my name is Gustavo and I bought some time ago three Whustof Blade Guards (the old black model) as a result the blades of the three knives got scratched. I sent a couple of mails to Wusthof but they were not even answered. Any advice on what could I do?? I mean, is their responsability that their product is designed so bad that damaged my very expensive knives (Ikon Classic)?

Thanks in advance;

Gustavo ]]> Knives gusmdp http://www.discusscooking.com/forums/f90/wusthof-blade-guards-please-help-61227.html http://www.discusscooking.com/forums/f90/small-knives-can-be-a-good-thing-61030.html Sat, 24 Oct 2009 16:46:03 GMT In most threads about knives, the idea seems to be, how big of a knife can I use to do a certain task. And people speak of 10-12 and even 14" Chefs knives.
Recently at the discount triplets TJ Maxx Marshalls and Ross I have seen and I bought a small birds peak paring knife and a small Santaku knife. Both might be 6" long, handle and blade together.

Now the thing I am enjoying about these two knifes is the control. The ability to make the knife go exactly where I want it to, so I can make the cut I want to make. I can slice, what I am trying to slice, exactly the way I want to slice it.

I totally get that there are things that need some serious heft to deal with... but I am lovin my small knives. I am thinking I am going to get some more ]]> Knives vilasman http://www.discusscooking.com/forums/f90/small-knives-can-be-a-good-thing-61030.html http://www.discusscooking.com/forums/f90/murray-carter-anyone-61024.html Sat, 24 Oct 2009 11:28:56 GMT So, i just picked up a new chefs knife, and that didnt quench my buying thirst. So Ive been considering picking up a Deba for small jobs, since my smallest knife is 8". Ive been looking at Murray Carter for a few years now, but wasnt sure if he was legit or not. Anyone have any of his knives and/or used them to know if they are worth the money? If he is what the website claims, i wont have any qualms about spending the money on them, and would actually prefer to do that so as to support small business'. Thanks in advance for your help :) ]]> Knives Witchlord http://www.discusscooking.com/forums/f90/murray-carter-anyone-61024.html