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#227515 9-Jan-2018 23:04
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Do we have anyone else here with an unhealthy obsession with sharp, pointy metal things?

 

I'm just summoning the courage to get an artisan gyuto for the kitchen, which will be painfully sharp. I watched a video of a very similar knife being used by someone with some serious knife skills and was wincing all the way through, just waiting for one of his fingers to end up on the board.

 

I can only say that those stories of Samurai cutting people in half in one stroke are likely to be 100% true if they were wielding metre long blades with similar sharpness. The knife was so sharp that the weight of the blade alone was making it fall through the food just about.

 

I have a number of nice German knives and some French ones, along with a Santoku. I don't much like the Santoku; the blade is too tall and the tip too thick, so there is a lot of stiction on wet foods and doing things like whipping the tip horizontally through onions as part of dicing them is not easy, even though the edge is quite keen.

 

Just wondered if anyone else had ventured down this particular rabbit hole?






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  #1945095 23-Jan-2018 00:25
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I'm currently on the hunt for some decent knives. I'm more into Japanese knives, so interested in what you ended up getting, or considering.



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  #1945098 23-Jan-2018 01:03
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bazzer: I'm currently on the hunt for some decent knives. I'm more into Japanese knives, so interested in what you ended up getting, or considering.

 

 

 

I got a Sukenari 210mm Gyoto in 'damascus' clad ZDP189 steel. You can find an interesting article on Sukenari here

 

 

 

ZDP189 is a stainless powder steel made by Hitachi and it is very unusual, in that it can be made very hard yet will resist chipping on the edge, which means from a knife maker's POV it stays sharp for a long time in normal use and edge repair is minimal. The downside is that ZDP is very hard to forge and very expensive to buy as a raw product so knives made from it are never cheap. You can see a video of the same knife I have being used here in a cutting demonstration by a chef with some serious knife skills! Worth watching just to see someone so highly skilled working in the kitchen.

 

 

 

Sukenari are a small family maker using coal forges because gas forges will (in their view) put too much moisture in the steel. They are unusual in that all the work, from start to finish, is done in-house. Many of the artisan Japanese smiths will send blades out for polishing, sharpening, handles etc to other places, but Sukenari do it all in house.

 

 

 

A great video documentary about the smiths who make these knives and how it's done is called Springhammer (after the large spring assisted hammer used for beating the steel) and you can see it on YT here

 

 

 

I can PM you details of a great dealer in Japanese knives here in NZ if you like. These artisan pieces knock spots off the more common mass market things like Shun and surprisingly do not cost much more - if they cost more at all.






 
 
 
 


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  #1945103 23-Jan-2018 03:08
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Unfortunately the Homepage is in German language only, but you can buy/order it in most countries (except NZ). All handmade.

 

https://www.nesmuk.de/

 

Edit: english spoken shop at http://nesmuk-shop.com/chefs-knives/





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  #1945194 23-Jan-2018 10:21
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The last knives I got were the free ones countdown were giving away..... I can't really have sharp knives in the house as my partner has a tendency to cut herself when chopping up vegetables. 


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  #1945230 23-Jan-2018 10:55
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Geektastic:

 

Do we have anyone else here with an unhealthy obsession with sharp, pointy metal things?

 

 

YES!

 

Working with a sharp knife is a pleasure and, ironically, much safer that working with a blunt knife.

 

Similarly, I find a good non-stick pan to be a pleasure. It's a shame that pans eventually always lose their non-stickness.

 

 

 

 


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  #1945234 23-Jan-2018 11:02
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BTR:

 

The last knives I got were the free ones countdown were giving away..... I can't really have sharp knives in the house as my partner has a tendency to cut herself when chopping up vegetables. 

 

 

I find myself more likely to get cut when using a blunt knife as you have to push it and when it slips or finally manages to cut it moves unexpectedly. With a sharp knife just moves predictably through the work.

 

 

 

 


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  #1945240 23-Jan-2018 11:13
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Yep, I am also quite keen on kitchen knives.

 

I have owned one of these for years and love it... it's my favourite go-to knife:

 

http://www.sanelli.com/portale/catalog/ENG/articolo-eng/8-knives/xfyyfuljqt-coltcucina-cm24-premana.html


 
 
 
 




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  #1945245 23-Jan-2018 11:17
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BTR:

 

The last knives I got were the free ones countdown were giving away..... I can't really have sharp knives in the house as my partner has a tendency to cut herself when chopping up vegetables. 

 

 

 

 

Sounds more like a reason for her to have training than it does not to have sharp knives...!






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  #1945269 23-Jan-2018 11:42
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Geektastic:

 

BTR:

 

The last knives I got were the free ones countdown were giving away..... I can't really have sharp knives in the house as my partner has a tendency to cut herself when chopping up vegetables. 

 

 

 

 

Sounds more like a reason for her to have training than it does not to have sharp knives...!

 

 

you need to hold the vegetables with your finger tips so all you cut are your nails if you slip and dont let your knife leave the board





Common sense is not as common as you think.


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  #1945273 23-Jan-2018 11:52
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I've been replacing my knives with similar from the Burgvogel-Oliva line.  Not tooo badly priced, beautiful to look at, and seem to hold their edge pretty well.

 

https://www.kochmesser.com/Oliva-Line-Burgvogel

 

 




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  #1945274 23-Jan-2018 11:52
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Claw grip. The flat of the blade should - if it contacts your off hand at all - slide down the front of your fingers and into the vegetable/board.

 

 

 

If you watch the video I referenced above about the chef with knife skills, you will see exactly what your off hand should be doing.






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  #1945275 23-Jan-2018 11:53
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If I was going to go crazy and spend lots of money on kitchen knives I would get Peter Lorimer knives as they are hand made and look amazing.


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  #1945280 23-Jan-2018 12:10
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epr:

 

If I was going to go crazy and spend lots of money on kitchen knives I would get Peter Lorimer knives as they are hand made and look amazing.

 

 

Those Damascus steel knives really do look amazing. Where is this guy?

 

There's an artisan making hand forged knives at Kuaotunu:

 

https://www.facebook.com/Dan-Franklin-hand-forged-knives-1603874853229382/

 

Must drop in and have a look next time I'm there.

 

 

 

 


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  #1945365 23-Jan-2018 13:16
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vexxxboy:

 

Geektastic:

 

BTR:

 

The last knives I got were the free ones countdown were giving away..... I can't really have sharp knives in the house as my partner has a tendency to cut herself when chopping up vegetables. 

 

 

 

 

Sounds more like a reason for her to have training than it does not to have sharp knives...!

 

 

you need to hold the vegetables with your finger tips so all you cut are your nails if you slip and dont let your knife leave the board

 

 

Actually, that's not good advice. 

 

Cut with your fingers slightly tucked under so your knuckles are guiding the blade. 


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  #1945367 23-Jan-2018 13:24
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I love nice knives. My favourite day to day usage one is this: 

 

 

 

https://www.amazon.com/dp/B00005MEHE/ref=pe_385040_30332190_TE_3p_M3T1_ST1_dp_1

 

I love it. I have a block of 

 

ZWILLING J.A. HENCKELS. 

 

I have a Global 20" knife a client gave me as a gift. I find the handle a tiny bit thin. I have a nice long granton edged meat slicer.

 

There is a guy in the Coromandel who makes knives, they are frighteningly expensive but beautiful. I'd like one of those too. 

 

I looked at knives when I was in Tokyo, they make some wonderfully crafted kit there too. 

 

 

 

I can't stress enough that the sharper your knifes the safer you are. 

 

Spending a few hours learning to handle your knifes safely can really enhance your enjoyment of spending time in a kitchen. I actually don't mind prepping food. (I am a pretty decent cook so I am told). 

 

 

 

 

 

 

 

 


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