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Old 12-01-2008, 08:32 AM   #21
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I think that European knife companies do tend to use their best steels in their forged blades, but Japanese companies don't necessarily have that tendency.


Darn internet

sometimes it's difficult to convey what were thinking I guess.

Thats how it read to me, but no harm no foul.....

it's only the internet afterall
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Old 12-01-2008, 08:37 AM   #22
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Quote:
Originally Posted by sherifffruitfly View Post
This Wusthof seems to be a well-regarded example of a well-regarded brand, at a good price on Amazon:

Amazon.com: Wüsthof Classic 7-Inch Hollow Edge Santoku Knife: Home & Garden
I have this knife although might is the Grand Prix II (I believe) which is just a different handle. I like this knife a lot.
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Old 12-01-2008, 08:40 AM   #23
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Originally Posted by sherifffruitfly View Post
This is a girl I want to impress and hopefully date, after she dumps her current bf, mind you. :P

Looking for a good chopping style machete thingamajiggie, of this general form-factor:

http://www.chefscatalog.com/img/prod.../21752_285.jpg

Hope to spend between $100 and $200 (you can get a pretty decent one for that, can't you?)

Open to all suggestions - this is not my area of expertise.

Thanks!



-SFF

I suggest you find a cutlery shop, and if you like the santuko style, handle as many as they have.
Handles, weight, blade shape and thickness vary from maker to maker. Find the one that feels best to you
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Old 12-01-2008, 08:43 AM   #24
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I was on one of the online Victorinox sites last night and they were including a paring knife with a lot of their knives.
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Old 12-01-2008, 09:36 AM   #25
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Originally Posted by jpaulg View Post

The only caveat I put on it is that the edge is factory sharpened to a European style 22 degrees not a Japanese 16 degrees, but half an hour on a stone will fix that.
For the record, only Shun knives come from the factory at 16 degrees per side. It matches their electric sharpener. Most quality Japanese vegetable slicing blades are 10 degrees or less. I have a Takeda Gyuto that came from the maker about 6-8 degrees. Razor blades are 7 per side so you can see why some of us are so gaa gaa re: J performance.

I sharpen friends/neighbors Euro knives at 15 because that is all the steel can handle and still maintain any sort of longevity. Even at that, AS Blue Super, ZDP-189 and the like at 10 degrees will last much longer before resharpening is required.
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Old 12-01-2008, 09:48 AM   #26
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Well....now that the OP is totally confused.
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Old 12-03-2008, 10:55 AM   #27
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Yes, Wusthof makes a great knife. Just remember that if she has small hands she might feel more comfortable with the smaller santoku. A matching paring knife or utility knife would be a nice compliment.
Yah, I got her this knife book to go along with the santoku:
Amazon.com: The Professional Chef's Knife Kit: Culinary Institute of America: Books

Hopefully that'll be sufficient.
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Old 12-03-2008, 10:57 AM   #28
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Well....now that the OP is totally confused.
hahaah! Indeed. I did the best I could with the advice I understood, and am happy to let it go at that.

Besides - everybody knows that angles are supposed to be measured in radians. :P
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Old 12-03-2008, 11:06 AM   #29
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Yah, I got her this knife book to go along with the santoku:
Amazon.com: The Professional Chef's Knife Kit: Culinary Institute of America: Books

Hopefully that'll be sufficient.
Hey, that's a great idea!
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Old 12-03-2008, 11:41 AM   #30
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On the advice of someone in a thread here,(Possible knife bargain) purchased a Kanetsune laminated knife from SMKW. Ended up ordering all 5 they offered. So far, these have worked really well for me. They were sharp enough for me out of the box, and so far have not needed resharpening. For around $50 to $60/knife, this is a bargain. I use the largest gyoto by far the most, and would might not by a Santou again.
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