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Old 04-06-2008, 10:43 AM   #1
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Sanelli knives - anyone here use them?

Sanelli Knives

mario batali uses these knives on iron chef america sometimes.

just wondering if anyone here has them or has used them...

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Old 04-06-2008, 05:57 PM   #2
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I've never used nor seen one in person but I just read a discussion of them a couple of weeks ago. They're one of the only brands of kitchen knives that I know of that utilizes a convex edge grind. They look like an interesting alternative to Forschner and Dexter/Russell.
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Old 04-07-2008, 03:59 AM   #3
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I like the look of the half-heavy knife:

It's got a lot of mass behind the edge like a cleaver and a nice, round belly like a chef's knife. It could be good as an all-purpose knife!
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Old 04-07-2008, 06:58 AM   #4
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IT doesn't look like it would be well balanced.
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Old 04-07-2008, 01:57 PM   #5
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A friende uses them at work - they're not bad.... easy to sharpen and hold their edge pretty well.

Obviously not the best of knives, but not bad at all for the money.
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Old 04-07-2008, 02:21 PM   #6
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Quote:
Originally Posted by Andy M. View Post
IT doesn't look like it would be well balanced.
Cleaver-esque knives rarely are though.
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Old 04-07-2008, 02:33 PM   #7
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Quote:
Originally Posted by chef_william View Post
A friende uses them at work - they're not bad.... easy to sharpen and hold their edge pretty well.

Obviously not the best of knives, but not bad at all for the money.
I'm a bit curious about sharpening them- how does your friend do it? As I understand it they're ground convex. It's tricky to sharpen a convex edge on a stone; most people do so with a strop of some type, or a belt grinder (at least in modern times). A current favorite method involves sandpaper and a mouse pad. While this isn't too difficult I consider convex a little bit of a PiTA to sharpen, mostly because my gear is mostly waterstones and steels.
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Old 04-07-2008, 02:55 PM   #8
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Quote:
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I'm a bit curious about sharpening them- how does your friend do it? As I understand it they're ground convex. It's tricky to sharpen a convex edge on a stone; most people do so with a strop of some type, or a belt grinder (at least in modern times). A current favorite method involves sandpaper and a mouse pad. While this isn't too difficult I consider convex a little bit of a PiTA to sharpen, mostly because my gear is mostly waterstones and steels.
I wouldn't put a knife anywhere near a belt sander. If you need to take that much metal off you're not using or caring for it properly.

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Old 04-07-2008, 03:42 PM   #9
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He just uses a regular steel, though recently used a whetstone having used them for around 2 months....

What exactly is a convex edge?
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Old 04-08-2008, 12:57 AM   #10
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I wouldn't put a knife anywhere near a belt sander. If you need to take that much metal off you're not using or caring for it properly.


That's a good way to do it. Funny, I have a Bark River myself! I have to disagree about the best grinder, though. There are many, many different belts, some as fine as a 1000 grit Japanese waterstone. Plus you can buy leather stropping belts to fit any belt grinder. While many people think of them as tools for removing a lot of metal, a skilled sharpener can work wonders with one. Some of the most insane screaming sharp convex blades I've ever seen came off a belt grinder run by a real sharpening wizard.

Chef William: Here's an illustration of the convex grind.
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