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12-01-2008, 08:32 AM
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#21
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Cook
Join Date: May 2008
Location: Michigan
Posts: 74
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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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12-01-2008, 08:37 AM
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#22
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Chief Eating Officer
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,518
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Quote:
Originally Posted by sherifffruitfly
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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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12-01-2008, 08:40 AM
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#23
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Cook
Join Date: May 2008
Location: Michigan
Posts: 74
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Quote:
Originally Posted by sherifffruitfly
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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12-01-2008, 08:43 AM
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#24
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
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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.
__________________
Give us this day our daily bacon.
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12-01-2008, 09:36 AM
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#25
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Sous Chef
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
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Quote:
Originally Posted by jpaulg
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.
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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.
__________________
Buzz
"There are only two kinds of people that understand Marines: Marines and those who have met them in battle. Everyone else has a second-hand opinion." Unknown
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12-01-2008, 09:48 AM
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#26
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Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
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Well....now that the OP is totally confused. 
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12-03-2008, 10:55 AM
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#27
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Senior Cook
Join Date: Sep 2004
Posts: 147
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Quote:
Originally Posted by Jeekinz
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.
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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.
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12-03-2008, 10:57 AM
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#28
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Senior Cook
Join Date: Sep 2004
Posts: 147
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Quote:
Originally Posted by Jeekinz
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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12-03-2008, 11:06 AM
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#29
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Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
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Quote:
Originally Posted by sherifffruitfly
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Hey, that's a great idea!
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12-03-2008, 11:41 AM
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#30
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Head Chef
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,313
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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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12-03-2008, 12:28 PM
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#31
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Sous Chef
Join Date: Jan 2008
Location: Steelers Country
Posts: 597
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Quote:
Originally Posted by sherifffruitfly
It's TRUE! He's a worthless mooch pothead. She knows I'm really much better for her. She's coming around to realizing this, and I need to drive the point home!
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That sounds a little frightening considering the Xmas gift you are getting her... drive the point home... with a knife?! 
Maybe try some flowers first.  
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12-03-2008, 12:29 PM
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#32
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Sous Chef
Join Date: Nov 2008
Posts: 706
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Quote:
Originally Posted by Jeekinz
Well....now that the OP is totally confused. |
Me too 
__________________
Time is what keeps everything from happening all at once.
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12-03-2008, 01:12 PM
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#33
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Sous Chef
Join Date: Jun 2007
Location: Naples, FL & Wausau, WI
Posts: 608
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Quote:
Originally Posted by Lefty7887
Me too |
Oh gee. Am I being too hard on you guys?  Here's the simple version: 99% of all new knives come with rough, unpolished edges, even if it doesn't feel like it. The first time the knives are sharpened, follow the manufacturer's bevels so you can get rid of the results of their grinding wheels. Supposedly they have a reason to have beveled the blade the way they did.  Consequent sharpening sessions can be used to profile the bevel to something more preferable and hopefully more useful.
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01-02-2009, 03:02 PM
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#34
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Senior Cook
Join Date: Sep 2004
Posts: 147
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Quote:
Originally Posted by JillBurgh
That sounds a little frightening considering the Xmas gift you are getting her... drive the point home... with a knife?!
Maybe try some flowers first. |
Hm. I hadn't thought of it quite that way, but I see your point (!)
Update: She LOVED the knife/book combo, and my plan for her affection is on track! woot!
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01-02-2009, 04:43 PM
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#35
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Head Chef
Join Date: Dec 2004
Location: Big Sky Country
Posts: 1,311
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Cool! Glad things are going according to plan.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
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