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Post by Timo Nieminen on Nov 22, 2018 8:12:50 GMT
With recent discussion about kitchen knives, I thought I'd post what currently lives in my kitchen. The contents of my knife block: Left to right: Santoku, unknown brand (my wife's main knife) Tojiro DP bread knife Wusthof 9" Classic Scanpan Damastahl utility knife Kanetsune yanagiba Shun Classic Wide Santoku, 180mm blade Sekizo Wahoo VG10 santoku Gekko blue #2 gyuto/santoku Small deba Santoku Korean knife Tojiro shirogami gyuto Gekko blue #2 nakiri (210mm) Nakiri Sekizo Wahoo VG10 nakiri Sakai Ichimonji Kichikuni santoku, white #2 Gekko blue steel #1 gyuto Overflow, but still in the kitchen: Left to right, top then bottom: Riteknife caidao, VG10, Taiwan Deng long slicer Thai cleaver Kumi Chinese-handled nakiri, VG10, Taiwan, probably from the same factory as the Riteknifes Some old deba Three Rams fruit/duck knife Riteknife funny knife, VG10, Taiwan CCK Kau Kong cleaver CZK large slicer, stainless (Hong Kong) CCK duck slicer Double Tiger and Globe butcher knife (Hong Kong) Double Tiger and Globe small butcher knife (Hong Kong) Cheap stainless deba Thai utility knife
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Post by randomnobody on Nov 22, 2018 8:35:30 GMT
I dunno, man, I think you need more knives...
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Post by bluetrain on Nov 22, 2018 13:43:25 GMT
I don't see a bread knife in your accumulation. Practically essential, at least for slicing bread.
We have less than half that number, maybe, but we have a lot more paring knives and other small knives. Maybe you do, too, but just didn't include them. My son gave me a cleaver but I virtually never use it. A girlfriend in a former life (about 45 years ago!) gave me a very large French Chef knife that I never use, so it's taking up space along with the cleaver. My experience with knives generally is that the ones from Wal-Mart as just as good as the ones that cost ten times as much. I've never seen anything like those Chinese-style knives for sale anywhere. Maybe I don't go to the right stores.
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Post by Timo Nieminen on Nov 22, 2018 21:27:45 GMT
I dunno, man, I think you need more knives... These are just the ones that fit in the kitchen. There are more. I don't see a bread knife in your accumulation. Practically essential, at least for slicing bread. Top, 2nd from left. Tojiro DP F-828 serrated bread knife 215mm. We have less than half that number, maybe, but we have a lot more paring knives and other small knives. Maybe you do, too, but just didn't include them. My son gave me a cleaver but I virtually never use it. A girlfriend in a former life (about 45 years ago!) gave me a very large French Chef knife that I never use, so it's taking up space along with the cleaver. My experience with knives generally is that the ones from Wal-Mart as just as good as the ones that cost ten times as much. I've never seen anything like those Chinese-style knives for sale anywhere. Maybe I don't go to the right stores. There are a couple of serrated utility knives in a kitchen drawer that get used for peeling fruit and such, and some steak knives that mainly get used for cutting open packaging. I don't have much need for cleavers in the kitchen. The Thai cleaver and the CCK Kau Kong cleaver get used for pumpkins and taro. Out of the kitchen, I have a nice small French cleaver, which might move into the kitchen when I make some cleaver storage. I like Chinese knives. Bottom photo top left is my most-used knife. Sometimes you can find nice Chinese knives in a local Chinatown, but these days they often have cheap-and-nasty too-soft-for-a-good-kitchen-knife stainless knives, rather than the old-fashioned cheap-but-good carbon steel knives. Mail order (e.g., ebay) gives lots of choices these days. As far as function goes, what separates good from bad are edge geometry, edge retention, and ergonomics. If people stick to conventional design, ergonomics is typically at least acceptable. Some people work hard to produce bad ergonomics, apparently just to have knives that look different. Edge retention comes from choice of steel and good heat treatment; as a first approximation, the harder the better. IMO, good starts at about 57-58HRC, 60 is a significant step up from that, about 55 is the minimum for staying sharp without excessive effort. 420J2 knives at 50-53HRC are really common ($10 supermarket knives, etc.); I don't like them. My most-used knife above (bottom, top left, Chinese) is about 60HRC, and needs sharpening about every 4 months with daily use (where "needs" is determined by how effortlessly it cuts things).
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Post by bebut on Dec 9, 2018 22:53:14 GMT
A veggie doesn't stand a chance at your place...
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