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Wustof makes an inexpensive line. I bought one of their paring knives for $5 at an outlet store that is now my favorite knife.

Jaq (Jaq), Tuesday, 13 December 2005 13:26 (fourteen years ago) link

Yeah! It's the first one. Truly razor sharp. And comfortable for me to use.

Jaq (Jaq), Tuesday, 13 December 2005 15:20 (fourteen years ago) link

I like Alton, and I like Shun, but those angled handles look like they offer less torque (?) not to mention repetitive stress injuries waiting to happen. Maybe I shouldn't knock them till I try them? I'm sure they're better than Emerilware.

Regarding cheap knives: I too bet that a good lady sharpener could fix up your decrepit knife. Forschner/Victorinox seems to be talked about as the Best Cheap Knife but I have no experience with them. These Tojiros were also recommended to me recently as great knives for the price.

Paul Eater (eater), Tuesday, 13 December 2005 16:40 (fourteen years ago) link

That Shun website confused me at first, but I think you can get them with or without the angled handles.

I do feel guilty for getting any perverse amusement out of it (Rock Hardy), Tuesday, 13 December 2005 17:18 (fourteen years ago) link

Aha. But only the angled ones have the little Alton-face on them! And the non-angled Shun Classics are cheaper almost everywhere else.

I think I'll wait for the line with adjustable angles. I just got the Kyocera vegetable peeler whose head rotates from harp-style to straight-style.

Paul Eater (eater), Tuesday, 13 December 2005 17:46 (fourteen years ago) link

This thread reminded me to put that Mac santoku on my wishlist.

Also, I was reading on those Sani-tuff boards - you can sand them to resurface! I'm going to order one after the holidays.

Jaq (Jaq), Tuesday, 13 December 2005 19:23 (fourteen years ago) link

Jaq, if you already have all-purpose chef's knives that you're happy with, the santoku might be a little unnecessary, since it sort of fills the same niche. Maybe you'd have more fun with something a little different, like a nakiri. It's designed for vegetables and makes taking apart a head of broccoli a joy, but you'll find all sorts of things it's good at.

Paul Eater (eater), Tuesday, 13 December 2005 19:37 (fourteen years ago) link

That looks like fun, a mini-cleaver! It's true, I like my Henckel 6" chef's knife. Now, I want just a leeetle bigger kitchen, to put a chopping block in.

Jaq (Jaq), Tuesday, 13 December 2005 20:48 (fourteen years ago) link

Actually, get an usuba if you can, not the nakiri I linked to! I thought the difference between them was just about weight, but apparently an usuba has a one-sided bevel and a nakiri has a symmetrical bevel. The words seem to be tossed around somewhat interchangeably, but the asymmetrical edge feels much sharper than Western knives, so look for that.

Paul Eater (eater), Tuesday, 13 December 2005 21:36 (fourteen years ago) link

These handmade Japanese kitchen knives look pretty great. And very competitively priced -- the nakiri is only $50!? I better close the computer before I talk myself into buying any more knives.

Paul Eater (eater), Tuesday, 13 December 2005 21:49 (fourteen years ago) link

LSO take your brand-new knife to a good sharpening service before bringing it home and using it.

This might be a stupid question, but where would would I find a place like this?

Lars and Jagger (Ex Leon), Tuesday, 13 December 2005 21:52 (fourteen years ago) link

Yellow Pages maybe, or ask around among friendly kitchen shoppes and restaurants? There are some mail-order sharpening services too, I believe. here's a little list and here's another.

I picture you in Michigan, but is that a true recollection or just a subconscious inference from your Michigany attitude?

Paul Eater (eater), Tuesday, 13 December 2005 22:08 (fourteen years ago) link

Thanks. I am in Michigan. I was wondering because I ended up with a friend's Global knife and it needs sharpening. Every time I've tried using a whetstone it seems like I've made knifes duller so I didn't want to try doing it myself.

Lars and Jagger (Ex Leon), Wednesday, 14 December 2005 17:13 (fourteen years ago) link

My local cooking utensil shop offers a sharpening service, somewhere like that maybe.

Matt (Matt), Thursday, 15 December 2005 11:10 (fourteen years ago) link

one month passes...
i think thiswebsite is not very good it is downright apawling.

martin andrew, Monday, 6 February 2006 16:43 (fourteen years ago) link

your speling, otoh, is maggniffissent

Matt (Matt), Monday, 6 February 2006 16:52 (fourteen years ago) link

two weeks pass...
I just took delivery of one Sani-Tuff cutting board, mentioned upthread. It's truly a hideous color, and not at all bouncy though made of rubber. It weighs a serious amount, and will do serious damage if dropped. The place I ordered it from (somewhere in NYC) 1) took forever to ship it 2) transposed the numbers in my street address 3) refused to acknowledge that they screwed up, blaming UPS. But, it's here now. Time to go chop something up.

Jaq (Jaq), Friday, 24 February 2006 23:14 (fourteen years ago) link

Nice, congratulations! Did you get the huge thick chopping block? Or which one? How do you like it, besides the beigeness?

And what's the name of the place? They're all within a couple of blocks here -- I can go round and demand an apology for the mixup on your behalf.

Paul Eater (eater), Saturday, 25 February 2006 00:16 (fourteen years ago) link

Time to go chop something up.

pixel farmer (Rock Hardy), Saturday, 25 February 2006 00:39 (fourteen years ago) link

It's like 3/4" thick and 18"x24". I love it, compared to the poly boards especially. It feels right, under the blade, really controlled - does that make sense? I rendered about 6 lbs of pork fat today, so lots of chopping of frozen slippery stuff.

The place is, but that's okay - I'm happy now it's here.

Did you get to try out that knife sharpening thing? I'm still debating if I want to get that into it, or just continue to pay the pros.

Jaq (Jaq), Saturday, 25 February 2006 01:12 (fourteen years ago) link

Oh yes, the knife sharpener. It's on my desk, and I've played with it a bit, but not as much as I need to before providing a full report. The instructional DVD that comes with it shows the company's founder sharpening a penknife, then using it to cut a flat 8.5x11" piece of typing paper the thin way, into two thinner 8.5x11" sheets. I haven't gotten that far yet but I've gotten some knives I thought I'd never use again to arm-shaving sharpness.

You have to think a bit about angles and bevels when you use it, and take into consideration the bevel your knife already has, and it definitely takes an hour's commitment on a dull knife, but the instructions are helpful. It seems like using it without making the initial effort to understand the why of what you're doing might be frustrating or unsatisfying, but if you do that, home sharpening does seem to give a lot of control beyond what taking a knife to a sharpening service offers.

Paul Eater (eater), Sunday, 26 February 2006 05:05 (fourteen years ago) link

(I worry though that too much of this board is me linking to products and you buying them! Still, I'm glad you're happy so far. I could have used a sturdier grippier board for this morning's debonings.)

Paul Eater (eater), Sunday, 26 February 2006 05:12 (fourteen years ago) link

Hahahah! I've only bought the Skyline chili and the cutting board :) That food-shooter is under consideration though. Well, and also the japanese knives - they are on my wishlist, so someone else can buy them for me.

I don't think I want to get that technical with the knives. But I would like to see the video of the guy slicing paper the thin way!

Jaq (Jaq), Sunday, 26 February 2006 05:38 (fourteen years ago) link

seven months pass...
I just got one of these. Short, orange, and endorsed by Rachael Ray, although mercifully her name is nowhere on it. It's too short to mince with, and too fat for fine work, so I use it like a sort of mini-cleaver that happens to rock a little. The soft rubber handle is comfortable to hold. It's especially good for taking apart meat.

Paul Eater (eater), Wednesday, 4 October 2006 19:56 (thirteen years ago) link

six months pass...
Paul Eater, I love the giant sani-tuff board I got so much, I bought two more little ones the other day. Got free shipping on them via Google, somehow. All the poly boards I bought 6 months after I got that first Sani-tuff are all warped and scratched and needing to be pitched out. They're heavy as all get out, but damn! Last forever, can be sanded down, don't warp, and treat the knife blades well.

Jaq, Tuesday, 1 May 2007 23:54 (thirteen years ago) link

I'm glad!

eater, Wednesday, 2 May 2007 20:57 (thirteen years ago) link

one year passes...

I've decided to take the plunge and start sharpening my knives myself. I just ordered this system + special c-clamp - the reviews make it sound straightforward to use and that it gives a good edge.

Jaq, Wednesday, 4 June 2008 16:45 (twelve years ago) link

Today, my knives are SHARP!

Jaq, Friday, 6 June 2008 20:33 (twelve years ago) link

Nothing like a sharp knife. My steel and sharpener are perpetually at work so my home knives are in a terrible state. I am a poor show.

Matt, Wednesday, 11 June 2008 20:15 (twelve years ago) link

Just like the poor cobbler's kids never having any shoes :) Now that all mine are sharp, I'm starting to solicit them from family and friends, so I'm not tempted to just keep sharpening my own into nothing. Next you know, I'll have a stand set up down on the sidewalk, like my shoeshine guys.

Jaq, Wednesday, 11 June 2008 21:04 (twelve years ago) link

i need to learn how to sharpen. we've got a water sharpener and a crazy expensive, apparently difficult to use japanese sharpening system, neither of which i can use. i'm taking a knife skills class in a couple of weeks, and i hope this is covered!

lauren, Thursday, 12 June 2008 14:38 (twelve years ago) link

I'd be surprised if it wasn't. In fact I'd be bloody outraged.

Matt, Thursday, 12 June 2008 20:50 (twelve years ago) link

i assure you that i'll cause a scene if it's not!

lauren, Friday, 13 June 2008 01:03 (twelve years ago) link

six months pass...

I'm coveting knives. I have one great knife and it's great. I love you so much, Only Good Knife I Own.

Abbott of the Trapezoid Monks (Abbott), Thursday, 1 January 2009 23:34 (eleven years ago) link

Happiness is not having what you want, it's wanting what you have.

Plaxico (I know, right?), Thursday, 1 January 2009 23:39 (eleven years ago) link

lauren how did the knife skills class go? i really need to learn how to sharpen, too.

Tracer Hand, Friday, 2 January 2009 12:45 (eleven years ago) link

I gave up trying to sharpen the old-school way--broke down and bought a chef's choice dealie. It's pretty awesome, but not as awesome as sharpening on a stone like a true knife badass.

quincie, Friday, 2 January 2009 16:40 (eleven years ago) link

My dad stood around in the kitchen sharpening knives bcz he loved his wetstone so much. It was his dad's, though, so he wouldn't let us touch it, ever.

Abbott of the Trapezoid Monks (Abbott), Saturday, 10 January 2009 23:09 (eleven years ago) link

three years pass... has a really good deal on a knife dock today. I've been wanting one of these for awhile - a better way to corral the steak knives in the cutlery drawer as we don't have quite enough counter space for knife blocks.

Jaq, Sunday, 4 March 2012 19:08 (eight years ago) link

Magnetic knife holder on a spare bit of wall space was one of my best investments.

Steamtable Willie (WmC), Sunday, 4 March 2012 19:45 (eight years ago) link

If we are ever in a permanent space...

Jaq, Sunday, 4 March 2012 20:04 (eight years ago) link

I've been thinking - even if I did have the wall space, I don't think I'd stick a dozen steak knives up on a magnetic strip. Chef knife, slicing knife, cleaver - yes. Do you keep your paring knife on it?

Jaq, Sunday, 4 March 2012 21:03 (eight years ago) link

Yeah -- serrated bread knife, 3 chefs knives, 3 paring knives, no steak knives. I need a cleaver.

Steamtable Willie (WmC), Sunday, 4 March 2012 21:25 (eight years ago) link

Jaq, you can get those magnetic holders with magnets on BOTH sides, they're just hard to find!! I have the wall screw-in kind now but I did find a link from the manufacturer at one point and emailed them asking why I couldn't find the double magnet ones--which affix v solidly to the side of a fridge, for instance. I think iirc they emailed me back and offered to take my order and then I never did anything about it.

drawn to them like a moth toward a spanakopita (Laurel), Sunday, 4 March 2012 21:38 (eight years ago) link

I sort of love that the official description of this cleaver on Amazon includes "great for Halloween haunted houses".

Jaq, Sunday, 4 March 2012 21:41 (eight years ago) link

Laurel, that sounds like a good idea - in our current kitchen though, I do all the knife work at a freestanding central butcher block. If we ever move again, etc etc.

Jaq, Sunday, 4 March 2012 21:45 (eight years ago) link

two months pass...

Hungry4Ass, Tuesday, 22 May 2012 13:50 (eight years ago) link has a great deal on an 8" cleaver right now, $25+$5 shipping

Jaq, Tuesday, 22 May 2012 19:27 (eight years ago) link

Yeah, I that enso I ordered (it had an additional 20% off) supposedly is useful to use as a paring and utility knife while looking like a small kiriitsuke.

Yerac, Saturday, 24 November 2018 20:57 (one year ago) link

according to my knife/metal guru acquaintance (whose house in Paradise didn't burn!) this is what to get for actual sharpening:
he gave me a little demo once and seemed to like to push his knife away from himself in his sharpening motion, which i'd never seen anybody do before. he had some theory about why he thought sharpening was more effective that way.

form that slug-like grex (outdoor_miner), Saturday, 24 November 2018 21:07 (one year ago) link

bonus: it'll get you high

gbx, Saturday, 24 November 2018 21:12 (one year ago) link

oh, and aforementioned friend recommended using oil and not water or dry

form that slug-like grex (outdoor_miner), Saturday, 24 November 2018 21:18 (one year ago) link

I care for my knives with this guy; probably not going to spend the time learning to use stones in this lifetime

I have measured out my life in coffee shop loyalty cards (silby), Saturday, 24 November 2018 23:05 (one year ago) link

Yeah, I was watching a ton of videos on different sharpening stones, grits, methods. Some need to be water soaked, perma soaked, oiled, or splash and go. It's a whole thing.

Yerac, Sunday, 25 November 2018 01:00 (one year ago) link

'burrfection' was the youtube channel I was watching where he has tons of videos of different sharpening stones/methods, stropping methods and how to sharpen different types of knives. He's not a professional chef, I think he just became ocd about knives. But I like how he wings it a bit.

Yerac, Sunday, 25 November 2018 01:03 (one year ago) link

I have a diamond coated steel from ikea for day to day and a global 1000 grit stone for more serious sharpening. I can get a fierce edge with these, I’ve taken my knives in for sharpeneing I once or twice along the way.

American Fear of Pranksterism (Ed), Sunday, 25 November 2018 08:17 (one year ago) link

i like 'burrfection,' he's got a lot of enthusiasm and his sang froid about destroying extremely nice knives is...bracing

i use a wusthof 800/2000 and it's fine, but i'd really like some proper japanese waterstones and a sink bridge

gbx, Tuesday, 27 November 2018 02:48 (one year ago) link

I was going to get something to hold the stone then realized that I could just use the sanituff board with towels and maybe a brick on top.

Yerac, Tuesday, 27 November 2018 11:50 (one year ago) link

two months pass...

I am very into sharpening knives on the whetstone now. I think I have the touch.

Yerac, Thursday, 21 February 2019 01:27 (one year ago) link

eleven months pass...

I did a knife sharpening class yesterday and it was somewhat revelatory. I didn’t think I was that bad at it but I got so much better at in a few hours.

Biggest revelation, which I feel dumb for not knowing about, is that your whetstone becomes less than flat very easily. We were to to bring our stones to the class we went over them with a flattener and the difference is remarkable.

I guess I should watch more sharpening stuff on YouTube or whatever.

American Fear of Pranksterism (Ed), Saturday, 15 February 2020 22:43 (four months ago) link

oh yeah, did they make you do the sharpie grid on top to see how not flat it is? I haven't flattened mine yet. I have just been trying to be good about using the entire thing.

Yerac, Saturday, 15 February 2020 23:48 (four months ago) link

my newest knife is an Enso Bunka.

Yerac, Saturday, 15 February 2020 23:55 (four months ago) link

It was a 6B pencil but the effect is much the same.

Interesting how much work it took to sharpen my 15+ year old global vs my kamata (basic stainless one). Both professionally done not so long ago but the softer global took a lot more work than the harder kamata.

I suspect I’m going to get very nerdy about this. Sharpening knives is very relaxing.

Only available till the end of today (Sunday) but this documentary about master knife sharpener, Katsunobu Sakashita is fantastic. Some next level techniques on display here and his arch shaped stone is really interesting.

American Fear of Pranksterism (Ed), Sunday, 16 February 2020 01:52 (four months ago) link

oh yeah pencil not sharpie. I don't know if I find sharpening relaxing yet. The time does fly by though and I am shocked that I spend an hour on a couple of knives. I am thinking of getting a splash and go whetstone because having to soak is something that I sometimes don't want to prepare just for 1 or 2 knives. I have only been honing on cardboard and want to try something else.

Yerac, Sunday, 16 February 2020 02:14 (four months ago) link

oh wow his fingers!

Yerac, Sunday, 16 February 2020 02:50 (four months ago) link

ugh stropping on cardboard I mean, not honing.

Yerac, Sunday, 16 February 2020 03:10 (four months ago) link

It’s kangaroo leather down here or nothing.

American Fear of Pranksterism (Ed), Sunday, 16 February 2020 08:27 (four months ago) link

But yes, his fingers! I am astounded he can still hold chopsticks or do anything that isn’t sharpen knives

American Fear of Pranksterism (Ed), Sunday, 16 February 2020 08:28 (four months ago) link

You both will enjoy this:

Good taste, bit Victorian but who isn't? (jed_), Sunday, 16 February 2020 12:21 (four months ago) link

Oh wait that’s the kimono episode even though it’s titled as the Sumurai sword episode. Very weird.

Good taste, bit Victorian but who isn't? (jed_), Sunday, 16 February 2020 12:23 (four months ago) link

all i can find to view are these clips:

although i did obtain a torrent of the episode.

Good taste, bit Victorian but who isn't? (jed_), Sunday, 16 February 2020 22:32 (four months ago) link

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