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Old 12-09-2010, 10:53 PM   #11
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Originally Posted by green1 View Post
Thanks your responses. I almost bought a bamboo cutting board. The board I am now looking at is a 20”x15”x2.25” end grain maple. But I cannot find it with a juice groove. I kind of wanted a reversible board with a juice groove on one side. I did see one with edge grain in the size I want. Is edge grain ok to use with good knives? Also, is one wood type better than others?
End grain is best but edge grain is acceptable, certainly better than plastic or glass. Some types are better than others. First off you must consider hardness- in wood this is expressed as the Janka hardness. Overall the softer the wood the better, so long as it's still strong enough. Also, some types of woods release toxins that are harmful to humans, even poisonous. Generally if a tree has edible nuts the wood is safe for a cutting board. Really, for specific questions you should contact David at The Boardsmith- he's forgotten more about wood than I'll ever know.

Originally Posted by green1 View Post
As far as knives go, it am planning to purchase an edge pro system (thanks to your reviews). I have never sharpened my own knives before but I am looking forward to being able to sharpen them whenever I want. Also, is the Chicago Cutlery sharpening steel that came with my block set ok to use on the knives that I am looking at until I have money to get a different one?
Um, no. If it's like most block steels it's essentially a really coarse file. You can pick up a good ceramic one for $20. If you can't afford that, then just strop your knife on a newspaper or a glossy magazine cover. Honestly that will do a decent job, better than a ribbed steel. But you won't need to do much to your knife for quite awhile unless you get crazy with it.

Originally Posted by green1 View Post
I went to JCK and they do not have any of the Hattori FH in Wood or Linen Micarta. I e-mailed Koki and he said that they are not making any more wood handled knives and the Micarta ones should be available at the end of December.
It's a shame they're not doing another run of wood ones. I thought the Ebony looked pretty sweet. Although I guess I prefer linen micarta to wood anyway. If you can wait til they have the FHs in again it's a good knife. But the other knives on your list are also very nice.

Originally Posted by green1 View Post
I have another question regarding knives. My father loves to trout fish and has been using a cheap fillet knife to clean fish for as long as I can remember. I would like to get him a nice knife for cleaning fish for his birthday. Is this what you would use a boning knife for? Again I was thinking something Japanese.
Well, the traditional Japanese knives for cleaning fish are single beveled. That might not be something he'd be comfortable with- the technique is somewhat different. A Deba is used for a lot of butchering of fish but it has no flex at all, think a heavy chef's knife with only one edge.

That said I think Kasumi makes a Western style filet knife. Shun & Tojiro make ones that would probably work. But I'm not positive that's really what you want. Just a nicer filet knife might be better suited, but who knows.

If we're not supposed to eat animals, then how come they're made out of meat?
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