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Old 08-05-2015, 02:27 AM   #51
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Yardley, I can't speak to the Asian style knife suggestions because I'm not a fan of them. The balance feels all wrong in my hand. I much prefer the traditional style of knife. And inexpensive. While I'm not hesitant to buy a pricey knife (see my earlier post mentioning my Zwilling paring knife), if I can find a quality, feel-good knife for less money I'm a happy clam. I live a short drive from the Dexter-Russell knife factory, a manufacturer of professional grade knives. They have a factory outlet that is open one evening a week and I've gone there a couple of times to look-see. My best find was a "seconds" cook's knife, 8" size which is perfect in my hand, and cost me $3.70 plus tax. The reason it was a second? It was taken to a trade show. Before they would let me take it out the door, one of the craftsmen took the knife back into the factory to check the balance and sharpen the blade. That "cheap" knife sees a lot of action.

There are a couple of members here who favor (or at least use regularly) those Asian style knives. Check back, I'm sure you'll see some reviews.
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Old 08-05-2015, 07:38 AM   #52
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I love Dexter Russell knives. Especially soft grip. You are lucky to have the outlet near you. I'd spend all my money there. ;). But I also love Japanese made knives


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Old 08-05-2015, 09:35 AM   #53
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Originally Posted by Yardley View Post
Thanks for the help everyone! I have reduced my budget significantly since my original post and will take it slow and go with the suggestions made here and on other forums to start out with a few essentials knives. I am a sucker for looks and while I am now aware that putting together a custom set from different manufacturers is ideal, I would love for all of the knives to match but I'm slowly letting go of that idea. Right now I am thinking of starting out with a chef's knife, pairing, maybe a utility knife and a bread knife. I do also want 6 steak knives.
If you really want to trim the budget while figuring out what is best for you, try Dexter Russell (search Amazon). They are generally aimed at restaurants and commercial kitchens, but they are good knives and very reasonably priced. My bread slicer is a DR.
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Old 08-10-2015, 01:31 PM   #54
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Just wanted to post an update, I went with the MAC Mighty Chef's knife and I love it. I never used a knife this sharp before and it is incredibly satisfying.
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Old 08-10-2015, 02:38 PM   #55
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MAC is nice.


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Old 08-10-2015, 02:43 PM   #56
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Happy you found a good knife, Yardley!
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Old 08-10-2015, 03:36 PM   #57
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Just wanted to post an update, I went with the MAC Mighty Chef's knife and I love it. I never used a knife this sharp before and it is incredibly satisfying.
Your assignment, should you accept it, is to keep that knife sharp, so you don't hurt yourself. I strop my knives on the steel before and after every use, and I sharpen them with my Presto Eversharp electric knife sharpener every 6 months. I also bring my knife roll into the Amoretti Test Kitchen and bring the company knives home to sharpen them every 6 months.

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Old 08-11-2015, 10:03 AM   #58
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I'll have to look into a flat knife tray but I don't have tons of drawer storage. For chefs knives I've been recommended to look at the following:

MAC Professional 9-1/2 inch Chef's Knife (MBK-95)
Masamoto VG 240 mm gyuto
Hiromoto 240 mm AUS-10 gyuto

I have a Hattori 240mm gyuto and love it. I also have the boning knife and a petty (so they do match). I rarely use any other knife we have.
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Old 08-11-2015, 09:19 PM   #59
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Your assignment, should you accept it, is to keep that knife sharp, so you don't hurt yourself. I strop my knives on the steel before and after every use, and I sharpen them with my Presto Eversharp electric knife sharpener every 6 months. I also bring my knife roll into the Amoretti Test Kitchen and bring the company knives home to sharpen them every 6 months.

I would not attempt to sharpen any J knife on a slot sharpener. The angles are wrong, the steel is too hard, and you lose a lot of metal to the sharpener. And, you will never get a blade as sharp as a Mac out of the box.

Better to learn to use a good set of water stones or send the knife to a very good sharpener. I think there are a couple who hang out here occasionally. JMO.
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Old 08-11-2015, 10:20 PM   #60
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I would not attempt to sharpen any J knife on a slot sharpener. The angles are wrong, the steel is too hard, and you lose a lot of metal to the sharpener. And, you will never get a blade as sharp as a Mac out of the box.

Better to learn to use a good set of water stones or send the knife to a very good sharpener. I think there are a couple who hang out here occasionally. JMO.
I'm complete new to this but I looked at that electric sharper and my instincts said noooooo. How often should I sharpen the MAC? I must learn the way of the stone but am scared to ruin the knife.
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