Geekzone: technology news, blogs, forums
Guest
Welcome Guest.
You haven't logged in yet. If you don't have an account you can register now.
View this topic in a long page with up to 500 replies per page Create new topic
1 | 2 | 3 | 4 | 5 | 6
17564 posts

Uber Geek
+1 received by user: 5055

Trusted
Lifetime subscriber

  Reply # 1945802 24-Jan-2018 00:41
Send private message

Same

3282 posts

Uber Geek
+1 received by user: 208

Trusted

  Reply # 1945803 24-Jan-2018 00:43
Send private message

networkn: For those of you who sharpen your knifes at home, on a steel.. PLEASE wash your knives very carefully afterward. Tiny shards of metal in your soft tissues isn't an experience you'd likely forget.

 

Sorry for being pedantic, but do you mean honing rather than sharpening? If so, are you really removing any metal to wash off?

 

Having said that, I always give my knife a wipe down after honing anyway, seems adequate.


415 posts

Ultimate Geek
+1 received by user: 90


  Reply # 1945809 24-Jan-2018 03:11
Send private message

Geektastic:

 

Tinkerisk:

 

Swap wife and proceed with fishing. ;-)

 

 

Got a new ute for my girlfriend.

 

 

So she brings you to the fishing grounds? Well done! ;-)





Nope, English isn't my mother tongue. But that's why I'm here. smile


415 posts

Ultimate Geek
+1 received by user: 90


  Reply # 1945810 24-Jan-2018 03:27
Send private message

The famous Damascus steel can't be reproduced since the original iron ore sources don't exist anymore and afaik they were located in India and/or Sri Lanka. As @Geektastic said, the exact manufacturing process and -knowledge were lost as well during the centuries. ALL today productions are "damascus-like steel". They are completely different because their characteristic pattern today comes from the forge, but the original damascus pattern came from the metal compilation and handling process.

 

Since the posting is related to generic kitchen style knives, we should not drift to utility or hunting knife requirements.

 

(in that case I currently use a steel (CPM S-90V) which is capable to dismantle 8 boars (up to now) in a row and after that it still can easily do a sheet of paper test without any issues but will be a hell once to re-sharpen it without Diamond support).





Nope, English isn't my mother tongue. But that's why I'm here. smile


4759 posts

Uber Geek
+1 received by user: 1927


  Reply # 1945830 24-Jan-2018 08:51
Send private message

A good Santoku should have dimples to minimise food sticking to the blade.





Mike



11682 posts

Uber Geek
+1 received by user: 3783

Trusted
Lifetime subscriber

  Reply # 1945867 24-Jan-2018 09:48
Send private message

MikeAqua:

A good Santoku should have dimples to minimise food sticking to the blade.



You can get many knives with a granton edge. I have a small vegetable knife with that feature.

A knife with a partially convex/concave grind will usually achieve the same effect.





17564 posts

Uber Geek
+1 received by user: 5055

Trusted
Lifetime subscriber

  Reply # 1945869 24-Jan-2018 09:50
Send private message

Geektastic:
MikeAqua:

 

A good Santoku should have dimples to minimise food sticking to the blade.

 



You can get many knives with a granton edge. I have a small vegetable knife with that feature.

A knife with a partially convex/concave grind will usually achieve the same effect.

 

My primary knife posted above, has this feature, I have found it to be largely not of much use. Potatoes still stick to the sides of them.


3282 posts

Uber Geek
+1 received by user: 208

Trusted

  Reply # 1945874 24-Jan-2018 09:58
Send private message

MikeAqua: A good Santoku should have dimples to minimise food sticking to the blade.

 

As above, that's not a fact.

 

Geektastic: A knife with a partially convex/concave grind will usually achieve the same effect.

 

Which one? tongue-out Or it doesn't matter, as long as it's not flat?




11682 posts

Uber Geek
+1 received by user: 3783

Trusted
Lifetime subscriber

  Reply # 1945933 24-Jan-2018 11:24
Send private message

bazzer:

 

MikeAqua: A good Santoku should have dimples to minimise food sticking to the blade.

 

As above, that's not a fact.

 

Geektastic: A knife with a partially convex/concave grind will usually achieve the same effect.

 

Which one? tongue-out Or it doesn't matter, as long as it's not flat?

 

 

 

 

I suspect convex would work better, but 'not flat' seems to be the key. Some knives have mixed - concave behind the edge and then convex between there and the spine.






2274 posts

Uber Geek
+1 received by user: 644


  Reply # 1946071 24-Jan-2018 15:17
Send private message

I've been offered a knife as a thank you for some favours that I've done, but not sure what I should be asking for.

 

I think I'd prefer a Gyuto over a Santoku, but something like the Sukenari that @Geektastic got is well outside the price range (unless he has a much cheaper supplier!).

 

Looking probably around the $300 mark (give or take) so thought maybe the Masakage Mizu Gyuto 210mm or Masakage Shimo Gyuto 210mm but I really don't know much about knives.

 

Any thoughts on these knives, or other suggestions would be appreciated.


978 posts

Ultimate Geek
+1 received by user: 179

Trusted

  Reply # 1946085 24-Jan-2018 15:37
Send private message

seems like many people into knifes.

 

So would anyone recommend any decent set for under $200-300 or that simply do not exist and these at briscoes is my best choice?





helping others at dev.icqz.net

262 posts

Ultimate Geek
+1 received by user: 163


  Reply # 1946098 24-Jan-2018 15:55
Send private message

kobiak:

 

seems like many people into knifes.

 

So would anyone recommend any decent set for under $200-300 or that simply do not exist and these at briscoes is my best choice?

 

 

I bought one of these: https://www.top-gear.co.nz/shop/KNIVES+AND+MULTITOOLS/KITCHEN+KNIVES/Victorinox/Victorinox+Fibrox+8+Inch+Chef+Knife+-+40520.html

 

It definitely isn't in the league of a good ZDP steel knife, but it offers great value for what it costs.  I also have some Victorinox 3.5" & 4" utility/paring knives, thin profile and cut well but you need to sharpen them fairly regularly or they aren't all that great.  The top quality ZDP knives will need sharpening less often, but be difficult to sharpen - I'd love to own one but can't justify spending $800 on a knife, especially when I have my eye on a motorcycle that will cost $21,500.

 

If you can learn to sharpen your own knives so you can keep a good edge even on a modestly priced knife then you can have a good cutting experience with your knives without spending a fortune.  I know that I can grab one of my $12 folding knives and it will have a LOT more sharpness than the average persons best kitchen knife, I have a pic somewhere of my finger after I was careless with one of my knives, luckily the cut was so clean that it healed with no scar whatsoever.


IcI

717 posts

Ultimate Geek
+1 received by user: 154

Trusted

  Reply # 1946101 24-Jan-2018 16:01
Send private message

Nobody has mentioned Chicago Cutlery yet. Plain, simple & damn sharp for years. Good weight in the hand as well.


2274 posts

Uber Geek
+1 received by user: 644


  Reply # 1946104 24-Jan-2018 16:04
Send private message

Paul1977:

 

I've been offered a knife as a thank you for some favours that I've done, but not sure what I should be asking for.

 

I think I'd prefer a Gyuto over a Santoku, but something like the Sukenari that @Geektastic got is well outside the price range (unless he has a much cheaper supplier!).

 

Looking probably around the $300 mark (give or take) so thought maybe the Masakage Mizu Gyuto 210mm or Masakage Shimo Gyuto 210mm but I really don't know much about knives.

 

Any thoughts on these knives, or other suggestions would be appreciated.

 

 

Actually, the Masakage Yuki Gyuto 210mm might be a contender, not as pretty to look at as the Shimo, but the stainless steel cladding over the carbon steel is probably a good thing for rust resistance.


4759 posts

Uber Geek
+1 received by user: 1927


  Reply # 1946180 24-Jan-2018 16:53
Send private message

I buy Scanpan knives when they are 50% off at Briscoes.  They hold a good edge and have a double riveted tang and nice feel in the hand. They are good value

 

I can make them razor-sharp with my whet-stones, but I usually go for an angle that gives a slightly less sharp but longer lasting edge. 

 

I have one high-end German knife for sashimi and carpaccio.  It only gets used for those things.  I hone it scary-sharp.





Mike

1 | 2 | 3 | 4 | 5 | 6
View this topic in a long page with up to 500 replies per page Create new topic

Twitter »

Follow us to receive Twitter updates when new discussions are posted in our forums:



Follow us to receive Twitter updates when news items and blogs are posted in our frontpage:



Follow us to receive Twitter updates when tech item prices are listed in our price comparison site:





News »

Intel introduces new NUC kits and NUC mini PCs
Posted 16-Aug-2018 11:03


The Warehouse leaps into the AI future with Google
Posted 15-Aug-2018 17:56


Targus set sights on enterprise and consumer growth in New Zealand
Posted 13-Aug-2018 13:47


Huawei to distribute nova 3i in New Zealand
Posted 9-Aug-2018 16:23


Home robot Vector to be available in New Zealand stores
Posted 9-Aug-2018 14:47


Panasonic announces new 2018 OLED TV line up
Posted 7-Aug-2018 16:38


Kordia completes first live 4K TV broadcast
Posted 1-Aug-2018 13:00


Schools get safer and smarter internet with Managed Network Upgrade
Posted 30-Jul-2018 20:01


DNC wants a safer .nz in the coming year
Posted 26-Jul-2018 16:08


Auldhouse becomes an AWS Authorised Training Delivery Partner in New Zealand
Posted 26-Jul-2018 15:55


Rakuten Kobo launches Kobo Clara HD entry level reader
Posted 26-Jul-2018 15:44


Kiwi team reaches semi-finals at the Microsoft Imagine Cup
Posted 26-Jul-2018 15:38


KidsCan App to Help Kiwi Children in Need
Posted 26-Jul-2018 15:32


FUJIFILM announces new high-performance lenses
Posted 24-Jul-2018 14:57


New FUJIFILM XF10 introduces square mode for Instagram sharing
Posted 24-Jul-2018 14:44



Geekzone Live »

Try automatic live updates from Geekzone directly in your browser, without refreshing the page, with Geekzone Live now.



Are you subscribed to our RSS feed? You can download the latest headlines and summaries from our stories directly to your computer or smartphone by using a feed reader.

Alternatively, you can receive a daily email with Geekzone updates.