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Old 11-08-2008, 03:03 PM   #41
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Buzzard, on angles....
So the Shun blades aren't as durable as the German blades?
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Old 11-08-2008, 03:09 PM   #42
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8" Chef's Knife - Victorinox Swiss Army
forged

8" Chef's Knife - Victorinox Swiss Army
stamped


pretty good example of the differences besides the steel ( doesnt say what the stamped ones are--buzz do you know?)
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Old 11-08-2008, 03:15 PM   #43
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Originally Posted by pacanis View Post
Buzzard, on angles....
So the Shun blades aren't as durable as the German blades?
On the contrary, Shuns edges are Stainless VG-10 steel. It is excellent for knives. It gets much sharper and lasts much longer. German forged steels aren't even close. Personally I like the steel in the Takayuki I just mentioned but for the proce, and price alone, the best knife in the world HAS to be the Tojiro DP 240mm here. It's made of Sandvik 19C27 steel, a cousin of AEB-L, and also outstanding for knives. Korin's retail is $56.50 and there will be a 10 or 15% off Christmas sale coming up soon. I would use this knife long before any Henkel, Wusthof, etc.

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Old 11-08-2008, 03:23 PM   #44
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That's the one SS. The forged one.
Things that I was comparing was free shipping, which I get with that knife as well as the Henckel I posted, and the sharpener that comes with the Henckel. Sure, a knife professional would never use the sharpener, but for someone like me it probably does a decent job and it is made by Henckel, so I can only assume they aren't going to want you to ruin the blade.
So there's 8 bucks difference....
You wouldn't know anything about the blade thickness of each would you? I don't see that dimension given.
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Old 11-08-2008, 03:29 PM   #45
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Originally Posted by buzzard767 View Post
On the contrary, Shuns edges are Stainless VG-10 steel. It is excellent for knives. It gets much sharper and lasts much longer. German forged steels aren't even close. Personally I like the steel in the Takayuki I just mentioned but for the proce, and price alone, the best knife in the world HAS to be the Tojiro DP 240mm here. It's made of Sandvik 19C27 steel, a cousin of AEB-L, and also outstanding for knives. Korin's retail is $56.50 and there will be a 10 or 15% off Christmas sale coming up soon. I would use this knife long before any Henkel, Wusthof, etc.

Buzz
So I see the metal used plays an important part. I automatically assumed that the shallower angle of the Shun would lend it to not hold up as well. Learning a lot here and I appreciate the time everyone has given.
That's a pretty good recommendation you gave. It doesn't have the handle I've been leaning towards, but like I said, I'm sure I will adapt and get to like anything I use. Maybe I'll pull the trigger on that one.
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Old 11-08-2008, 03:46 PM   #46
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That's a pretty good recommendation you gave. It doesn't have the handle I've been leaning towards, but like I said, I'm sure I will adapt and get to like anything I use. Maybe I'll pull the trigger on that one.
Don't rush until you're sure of what you want and need. There are two dedicated knife forums that have sub forums just for cooks and those are the places you will REALLY learn what is up. They both will push hard for Japanese knives, but for good reason. They're the best. They get more sharp, they last longer between sharpenings, and the geometry makes for smoother, easier, more precise cuts with less friction. In short, food prep becomes a pleasure, not a chore.

DiscussCooking is wonderful. I really like it here, but it is a place where I listen to advice on cooking and give advice on knives.

KF

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Old 11-08-2008, 03:51 PM   #47
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Buzzard, I didn't see where it said if that knife was forged or not, but going through the site and the knife making section, am I to think that ALL Japanese knives are forged?

And thanks for the links.
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Old 11-08-2008, 04:11 PM   #48
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Originally Posted by pacanis View Post
am I to think that ALL Japanese knives are forged?
No. Traditional Japanese knives are forged and that is what you will receive from the custom shops. This is typical. Moritaka - then click "English" then "Manufacturing Process"

Many solid steel as opposed to "two steel" (for lack of a better term) knives are strip steels such as Uddelhom AEB-L. Believe me, a steel does not have to be forged to make it superior. There are different methods of producing excellent steel. Forging is indeed important for some steels but the proclamations of superiority is something in the minds of the marketing executives nowadays. Some of my personal knives are forged, some not. None are better than another because of the process.

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Old 11-08-2008, 04:16 PM   #49
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Pacanis, if you are looking for a "regular guy" recommendation for brand, I would suggest you take a look at Forshner and Victorinox.

I am a long-term member of "The BBQ Forum", and there are mostly regular guys there, not professional chefs. Many fans of Forshner in particular - knives which will do what you want them to, feel good, affordable price.

I have one, which admittedly, I don't use often, only because it's a 14-inch granton edge slicer that I reserve for slicing brisket or other large roasts. I ordered it online and love it.

Lee
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Old 11-08-2008, 04:23 PM   #50
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Thanks.
I didn't see them say which knives were forged and which weren't, just that they had a section where it looked like they were hand forging the knives.... something about making only 10-12 per day.... something like that?
Not that it makes a difference. I was just curious why they didn't tell you if their knives were forged or not.

After reading a little bit about technique and watching some posted vids, and knowing I have no knife technique, it kind of makes me wonder if the heavier, seemingly more durable to abuse, standard french chef's knife would be more suitable. I'm a slicer and a chopper. And a rocker. I don't know about all that gentle holding letting the knife do the work stuff (lol). Looks like I have my research cut out for me.
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