Chef’s knives?

Quote:

---

Originally Posted by MagnificentUnicorn

You bought a house from Bill the Butcher?


Sent from my iPhone using TGR Forums

---

Yeah, it has good bones.


Sent from my iPhone using Tapatalk

Back to the OP... https://www.surlatable.com/shun-chef...ze=8in#start=6 Great knife to have if you want "fancy" just keep it clean (by hand, no fucking dishwasher!) Don't cut on metal or extremely hard surfaces.

Quote:

---

Originally Posted by XXX-er

I'm not Gordon fucking Ramsay here so its all about the convienience & the clean ... just another strategy

also have half a doz of them small nylon cutting boards that I thro in the DW with the knives

---

That's my second pet peeve. When I use our knives, I am constantly rinsing or wiping them clean through the prep. My better half uses the knife and then sets it aside dirty to allow it air dry to a nice hard crust.
I love her, and I steer well clear of the kitchen when she gets her swedish chef persona on. I then buck up after the meal and properly tend to the knives and cast iron.

Man I hate the handle on the Shun. Yea you hold it by the blade most of the time but for those times you need a good grip... I guess that’s the point, if you need to apply pressure grab a different knife.


Sent from my iPhone using TGR Forums

Quote:

---

Originally Posted by neufox47

Man I hate the handle on the Shun. Yea you hold it by the blade most of the time but for those times you need a good grip... I guess that’s the point, if you need to apply pressure grab a different knife.


Sent from my iPhone using TGR Forums

---

^^ this. tojiro knives, IMO, are the best value for a gyuto or santoku. standard western handle + japanese blade (15 deg) + vg10/vgmax steel all for about half of what the shun will cost

Quote:

---

Originally Posted by BCMtnHound

That's my second pet peeve. When I use our knives, I am constantly rinsing or wiping them clean through the prep. My better half uses the knife and then sets it aside dirty to allow it air dry to a nice hard crust.
I love her, and I steer well clear of the kitchen when she gets her swedish chef persona on. I then buck up after the meal and properly tend to the knives and cast iron.

---

All cabinets left open, bowls and cutting boards everywhere, multiple pans (even grease from part of the cook poured in a new pan to cook next step) new knife for each stage...I'm resolved to do what you do and come in for heavy clean up when done. We have a pretty small kitchen and looking at a bigger version. I'm pushing to stay small. The only thing more counter space and cabinets will buy me is more cabinets to close and things to clean.

I always say i'm pretty lucky mrs XXX thru me out so i could do it all my way period

except at GF's place i do it her way and she has her quirks

we all do

Quote:

---

Originally Posted by Conundrum

All cabinets left open, bowls and cutting boards everywhere, multiple pans (even grease from part of the cook poured in a new pan to cook next step) new knife for each stage...I'm resolved to do what you do and come in for heavy clean up when done. We have a pretty small kitchen and looking at a bigger version. I'm pushing to stay small. The only thing more counter space and cabinets will buy me is more cabinets to close and things to clean.

---

Yup. We are in a similar stage, looking at purchasing a larger property, maybe a slightly larger living space. Literally the double edged knife.

Back when I managed large silviculture contracts/projects, we would ask the question of how much space a tree planting contractor will use if given either 1ha or 5ha of space to set up camp. The only correct answer is all of it. Told the lady that one, she didn't get the humour of it.

Quote:

---

Originally Posted by shafty85

We really like our Shun knives.

---

Same. Got this one a few months ago as an upgrade to our cheaper ones and love it.

https://www.surlatable.com/shun-clas...iew#turntodone

Quote:

---

Originally Posted by XXX-er

I always say i'm pretty lucky mrs XXX thru me out so i could do it all my way period

except at GF's place i do it her way and she has her quirks

we all do

---

this

Quote:

---

Originally Posted by house

Did someone say cleaver?
https://uploads.tapatalk-cdn.com/202...146cf22174.jpg

I found these in the garage among all the previous owners’ stuff. The cleaver’s tang is a quarter inch thick. It weighs a ton and I’ll never have a need for it, other than preparing kindling maybe. The machete looking knife is old German steel. I don’t butcher anything, so I’ll probably end up giving these away.


Sent from my iPhone using Tapatalk

---

Before you give them away.... Rent an autodoner and carve some gyro with that saber. Just to say you did it.


Sent from my iPhone using Tapatalk

That saber would make a killer carving/butchering knife. I often buy bulk meat at the resto supply and that would be the perfect tool for trimming. I'd be delighted to take it off your hands.

Quote:

---

Originally Posted by nickwm21

Before you give them away.... Rent an autodoner and carve some gyro with that saber. Just to say you did it.


Sent from my iPhone using Tapatalk

---

You can rent one of those??? I know what I'm doing for my birthday

Quote:

---

Originally Posted by house

Did someone say cleaver?
https://uploads.tapatalk-cdn.com/202...146cf22174.jpg

I found these in the garage among all the previous owners’ stuff. The cleaver’s tang is a quarter inch thick. It weighs a ton and I’ll never have a need for it, other than preparing kindling maybe. The machete looking knife is old German steel. I don’t butcher anything, so I’ll probably end up giving these away.

---

maybe fingerprint those things and start digging in the basement?

After owning many "fancy" knives, I am continually reminded that not much beats a Victorinox. Bought a couple smaller ones for butchering recently and they are hard to beat. I even think PapaPooh referenced the same recommendations in one of his delightful tales.

If you want to get fancy, you can always buy the Rosewood handled version.

https://www.amazon.com/Victorinox-Sw...xpY2s9dHJ1ZQ==

Worth mentioning given the Shun love in this thread: Kershaw/Shun have an annual in-person warehouse sale at their site outside of Portland, but this year, given the ongoing shitshow, they've moved it online. The Shun sale is December 9-10.

https://kershaw.kaiusa.com/blog/

Attachment 348784

https://www.japaneseknifeimports.com...210mm-wa-gyuto

I bought this for my wife last year. It’s our new favorite. I had to wait a while for it to come back into stock.

Quote:

---

Originally Posted by dan_pdx

Worth mentioning given the Shun love in this thread: Kershaw/Shun have an annual in-person warehouse sale at their site outside of Portland, but this year, given the ongoing shitshow, they've moved it online. The Shun sale is December 9-10.

https://kershaw.kaiusa.com/blog/

Attachment 348784

---

Oh nice, thanks for the tip. Kinda wish it was just local so there was less competition for the deals!

Quote:

---

Originally Posted by dan_pdx

Most of those were modern blades that were made specifically for the military to issue to officers, but some were family heirlooms. Either way, people have had some success in finding the families of the officers that carried them and returning them. I guess there's some kind of registry in Japan of the military-issued blades; I'm not sure how it would work for the heirloom variety, but presumably there's some information on the tang that would help. Not saying this is something that you absolutely need to do - I understand that it's become a family heirloom for your family now - but it would make a hell of an interesting detour for your next trip to Hokkaido. "My vacation? Pretty good, I guess: 5 days skiing pow in Hokkaido and 2 days in Tokyo drinking sake with this Japanese family."

---

As best as I can tell from google my katana is a generic officer's sword, not a family heirloom. These were machine made, are not considered valuable, and as weapons apparently cannot be brought into Japan to be reunited with a family, and the swords do not have markings to indicate the identity of the officer it was issued to. My dad picked it up after the war when he was stationed in Japan, billeted with a Japanese family. Apparently these swords were surrendered at the end of the war and were brought home by the hundreds of thousands by GI's. I imagine a few of them were taken directly from Japanese soldiers--living or dead--but I'm pretty sure my dad never saw either kind. He was a lab tech on New Guinea before VJ day.

Quote:

---

Originally Posted by oftpiste

Respectfully disagree, though you're correct in that you certainly can get bling for $. I've had lots of different kitchen knives from thrift store no-name carbon to fancy-ish stainless Germans to big ass Damascus thunkers ordered from Pakistan on Etsy as an experiment.

The Zwilling Kramers have been a game changer in terms of usefulness as long as they're hit on the steel routinely.

Whatever you end up choosing, consider good carbon steel vs. stainless. A lot of the highly rated knives from the big companies are highly rated so often because they're decent and require little care compared to carbon. There's a lowest-common-denominator factor there as the reviewers know most people won't like the upkeep of carbon steel. Decent carbon doesn't come cheap and that difference IMHO can't be reduced to bling.

---

I like carbon blades. They will take a sharper edge but do require care to maintain and won't look as purty as stainless. All my woodworking blades are carbon, except for the carbide saw blades of course. It's a pain in the ass to keep them from rusting in the garage, but a plane blade has to slice through hard rock maple, not a tomato.

Quote:

---

Originally Posted by Timberridge

There's a difference between a maple cutting board and a figured walnut countertop... sheesh, what are you people, troglodytes?

---

That "figured walnut countertop" looks like plastic veneer to me.

Quote:

---

Originally Posted by old goat

As best as I can tell from google my katana is a generic officer's sword, not a family heirloom. These were machine made, are not considered valuable, and as weapons apparently cannot be brought into Japan to be reunited with a family, and the swords do not have markings to indicate the identity of the officer it was issued to. My dad picked it up after the war when he was stationed in Japan, billeted with a Japanese family. Apparently these swords were surrendered at the end of the war and were brought home by the hundreds of thousands by GI's. I imagine a few of them were taken directly from Japanese soldiers--living or dead--but I'm pretty sure my dad never saw either kind. He was a lab tech on New Guinea before VJ day.

---

:yourock:

Nice, I learned something today. Definitely a different situation than how I had envisioned your dad coming by the sword. ;-)

These guys are local to me and make nice knives. I have one. The exchange rate will work in your favor.

https://northarmknives.com/product/a...h-chefs-knife/

Quote:

---

Originally Posted by Tech Tonics

My wife and I are adulting particularity hard these days and it’s time to upgrade to a decent chef’s knife.

I don’t want to spend a ton of money, but she’s an excellent cook and I want to get her something nice.

What brands?


Sent from my iPad using TGR Forums

---

While going utilitarian can make sense, it sounds like a gift to your wife would be nice with a little bling to it. Having her open up a box with a sexy handle and something exotic looking will get you laid. Just about anything will cut. Get her something that let's her know you think she's hot shit.

There's plenty of great suggestions in this thread.

Quote:

---

Originally Posted by wicked_sick

These guys are local to me and make nice knives. I have one. The exchange rate will work in your favor.

https://northarmknives.com/product/a...h-chefs-knife/

---

+2 Good stuff! This is my most used knife. Edit: I actually have the Sitka Santoku.

To add: check the BLEM section for some super deals

Attachment 348833
I used this almost daily for last 2 yrs and the edge is as sharp as new without ever sharpening. I don't cut cans or pvc pipe like the Cutco salesman though.

Quote:

---

Originally Posted by papapoopski

While going utilitarian can make sense, it sounds like a gift to your wife would be nice with a little bling to it. Having her open up a box with a sexy handle and something exotic looking will get you laid. Just about anything will cut. Get her something that let's her know you think she's hot shit.

There's plenty of great suggestions in this thread.

---

You are not wrong.

Quote:

---

Originally Posted by irul&ublo

You got a real damascus knife for 100? Brand please

---

Attachment 348841

I use a steel bar like Ötzi posted to keep it sharp. I sharpen it every couple weeks, just about the time the hair on my arm grows back.

Quote:

---

Originally Posted by BobMc

Attachment 348841

I use a steel bar like Ötzi posted to keep it sharp. I sharpen it every couple weeks, just about the time the hair on my arm grows back.

---

looks like a solid fucking knife. vg10 is the shit.

pfft. It's all about the vg11 these days man.

Quote:

---

Originally Posted by tgapp

looks like a solid fucking knife. vg10 is the shit.

---

It's a mass produced Chinese knife, likely made from a Chinese copy of VG10. Can't argue with the price though, and if it works, it works.

Mexican Blanket micarta handles are hot right now.
Attachment 348848

Quote:

---

Originally Posted by wicked_sick

It's a mass produced Chinese knife, likely made from a Chinese copy of VG10. Can't argue with the price though, and if it works, it works.

---

i understand how these knives are mass-produced, but on the spectrum of utility/artistry, i fall solidly on the side of functionality. my go-to, tojiro dp, are relatively cheap vg-10 knives that hold a wicked edge, feel great in the hand, and are cheap as shit. bobmc's knife looks like a step up.

i'm not a dentist, i just like sharp knives in the kitchen.

^The Tojiro F-502 is a great one.

I’ve got a Tojiro DP Nakiri. Fantastic blade, but definitely doesn’t feel great in the hand. The handles are notoriously bad and feel like a square block. I had to sand mine down to smooth it out and remove the edge at the uneven join. FYI-like.

Sheesh, all these pretty knives.. Tools, not jewels.

These are the three that I go to most. The carbon steel cimenter is probably my fave, easy to get razor sharp, found at a thrift store.
The chef's and slicer are about thirty years old.

Attachment 348894

Opinel

Quote:

---

Originally Posted by papapoopski

While going utilitarian can make sense, it sounds like a gift to your wife would be nice with a little bling to it. Having her open up a box with a sexy handle and something exotic looking will get you laid. Just about anything will cut. Get her something that let's her know you think she's hot shit.

There's plenty of great suggestions in this thread.

---

Like a knife with a dildo handle?

Seriously the Victorinox Pro is hard to beat at any price. I use that(8”)or a 10” Zwilling Henckel that my mom had rattling around in her “knife” drawer. She picked it up at the Goodwill. I said “nice knife” she said “it’s yours”.

Sent from my iPhone using TGR Forums

Quote:

---

Originally Posted by MagnificentUnicorn

Like a knife with a dildo handle?


Sent from my iPhone using TGR Forums

---

Go the other way around. Dildo with a knife handle.

I'm using 30+ yo wooden handled Forschner (Victorinox) that sat for a lot of years from a previous life. I'll try to use those up and then probably buy more Victorinox. 8" Chef, 7" utility, and the flexible boning knife get the most use. I don't really give a fuck about these knives and so they get heavily abused by the Trizor XV. It took a few passes to sharpen them to 15 deg from the angle they were originally given at birth. Between then and now I use to use a dry stone that took way too much work.

Quote:

---

Originally Posted by MagnificentUnicorn

Like a knife with a dildo handle...
Sent from my iPhone using TGR Forums

---

Attachment 348968