Cooking Resources

justplainbill · 08-09-2011, 02:17 PM

Dexter-Russell ain't too shabby but neither are Lamsonsharps if you know how to maintain their edge.

vfamily · 08-09-2011, 02:33 PM

I would want a knife that is very low maintenance.

justplainbill · 08-09-2011, 02:37 PM

Good luck. Generally the trade off is higher stain resistance with higher chrome content vs harder steels which are more prone to staining and chipping

**Dawgluver** · 08-09-2011, 02:44 PM

I have a three knife Japanese ceramic set that I use daily. 3, 5, and 7 inch. They cut through everything beautifully, but the blades are not flexible, so care must be used if, say, deboning. I think I got them from Chefs Catalog. Can't remember the brand, I will try to find the box. I just rinse them off after use.

Chief Longwind Of The North · 08-09-2011, 02:57 PM

Check Bokker Knives on line. They have everything from Damascus Steel Ken Onion knives, to cera-titan, to true ceramics. They have several different lines of kitchen knives. My eldest son is in love with his ceramic knife purchased from Bokker. I like my Chroma knives, but don't think they carry a santoku in the size you want. Japanese steel is good stuff, but expensive. German brands such as henkle and Whusthoff-Trident are good steel, but fairly heavy. I know you can find what you are looking for, if you check out places like Chef's catalog, or Sur-La-Table, online, or maybe even custom, high quality U.S. made knives.

Seeeeeya; Goodweed of the North

Bigjim68 · 08-09-2011, 03:20 PM

Quote:

Originally Posted by vfamily

I would want a knife that is very low maintenance.

Once again, the Edgemaker Pro sharpener is about as simple as it gets, and the edge it puts on stainless knives is pretty good. I think they have a decent video on line.

**Dawgluver** · 08-09-2011, 03:44 PM

We use the Chef's Choice 110 sharpener. DH loves it, and is disappointed that I use my ceramic blades so much. It also puts on a nice edge.

justplainbill · 08-09-2011, 04:30 PM

ATS-34, VG-10, SG-2 - my wife can dull most of them within a week or two. The SG-2 seems most resistant to her dulling skills.
Since many softer German type steels respond better to steeling, for many applications, I encourage her to use them as well as some high carbon blades..
The only knife I ‘hide’ from her is one made from S30V steel

Sir_Loin_of_Beef · 08-09-2011, 04:35 PM

I was going to suggest Gunter Wilhelm knives but I don't want to confuse you even more so just let me say that, immediately after you use your knives, wash thoroughly by hand, dry and put them away. Never put them into the dishwasher. Water can get in around the rivets in the handle and destroy your knives from within.

vfamily · 08-09-2011, 05:53 PM

Quote:

Originally Posted by Bigjim68

Once again, the Edgemaker Pro sharpener is about as simple as it gets, and the edge it puts on stainless knives is pretty good. I think they have a decent video on line.

Is this for any stainless knives? Doesn't matter if it's German or Japanese?